Thanksgivukkah Addition - 3 special recipes!!!

Happy Thanksgivukkah!!

This is a special Thanksgiving in that as you all know it is also Hanukkah! Last night was the first night of Hanukkah, so I am going to share a special recipe for Jill's Custard Noodle Pudding:

Ingredients:

• 12 oz noodles
• 1 can evaporated milk
• 4 eggs
• 1 c water
• 1/2 c sugar
• 1 tsp vanilla
• 2 tbs margarine
• 1 c cornflakes

Preheat oven to 350 degrees. While cooking the noodles according to the package mix together the eggs, evaporated milk, vanilla, sugar and water. 

Once noodles are cooked add them to the mixture and mix until coated. 

Spray dish with cooking spray and pour mixture into dish. Melt margarine and add crushed cornflakes. Mix until cornflakes are coated with margarine. Add to noddle mixture on top. 

 Cook for 1 hour and ENJOY! This is my favorite recipe for noodle pudding and I'm glad to share it with all of you! Thanks Jill for sharing your recipe with us. :)

 This next recipe my mom found in the family circle magazine. We wanted to have a special breakfast on Thanksgiving morning, so I made Bacon Bread Pudding.

Ingredients:

• 6 oz diced bacon (I used bacon bits instead)
• 4 eggs
• 2 cups whole milk
• 1 1/2 c shredded cheddar cheese
• 1 loaf brioche or challah bread, cubed into 1-inch pieces (about 12 cups)

Heat oven to 350 degrees. In a skillet, cook bacon unless you are lazy like me and opt to use bacon bits. Set the bacon aside. In a large bowl, whisk together eggs and milk, Stir in bacon and cheese. 

Stir in bread cubes, coating well with egg mixture. Set aside for 10 minutes, stirring every once in awhile to coat with egg mixture. 

Transfer bread-egg mixture to a 2-quart baking dish. Cover with foil. 

Bake at 350 for 35 minutes. Remove foil and bake another 10 to 15 minutes, until browned and eggs are set (a knife inserted will come out clean). Allow bread pudding to cool 10 minutes before serving. Feel free to top with syrup if you want. I preferred it without.

The final recipe idea I'd like to share I found on Pinterest. I was asked to bring fruit to Thanksgiving today and wanted to do something fun. I found this idea while searching "Thanksgiving Fruit Platter"

There were many ways to create a "Turkey" Fruit Platter. I used an apple for the Turkey's body and then layered grapes, raspberries, blueberries and pineapple. For the Turkey's face I put raisins on toothpicks for the eyes and cheese for the nose and feet. Use your favorite fruit to layer on a flat platter. I hope this is a hit today!

Stay tuned for 2 dessert recipes over the weekend! I have lots to be thankful for this year!!!!

Week 11 - Enchilada Casserole with Ground Turkey

I wanted to do something different this week and we haven't had turkey meat in awhile. I found a recipe through Pinterest for Enchilada Casserole with Ground Turkey that looked good - http://throughheatherslookingglass.com/enchilada-casserole-with-ground-turkey/

Here is my version of the recipe:

Ingredients
1 small package ground turkey
1 small can of enchilada sauce
1 package of flour tortilla shells
1 cup cheddar cheese
2 Tomatoes
3 small green peppers
cooking spray

Preheat oven to 350

Cook turkey in skillet. Once cooked chop tomatoes and peppers and cook in pan with turkey 3-5 peppers (feel free to use any vegetables you prefer).

Heat can of enchilada sauce in saucepan. Spray bottom of casserole dish. Take one tortilla and dip one side in heated sauce in pan, put in center of casserole dish. Take another tortilla and dip in sauce to cover the rest of the dish so that the bottom of the dish is covered with tortillas. Take half of the cooked meat mixture and put on top of tortillas.

Sprinkle a layer of cheese on top of turkey mixture.

Repeat steps of dipping tortillas and layering on top of first layer. Pour the rest of the turkey mixture on top of the tortillas, add cheese on top (similar to making lasanga!).  Take the final shells, dip in sauce and layer on top of mixture again. Pour the remaining enchilada sauce on top of everything and top with cheese. 

Bake uncovered for 30-35 minutes. Serve and enjoy!!!

We really enjoyed this meal! It made just enough for 2 of us with a little bit of leftovers. Next time I make it I will use a bigger package of meat.

Stay tuned for a special Thanksgiving Addition - that will be the next post!! Until then....

Week 10 - EASY Chicken Casserole

I'm back in business after a long week in NYC at the NY Marathon. It was an amazing experience and I got to share it with my family too!

This week I used a recipe I had saved from Allrecipes.com for Easy Chicken Casserole - http://allrecipes.com/Recipe/Easy-Chicken-Casserole/Detail.aspx?ms=1&prop25=124259325&prop26=DailyDish&prop27=2013-10-12&prop28=Feature_1&prop29=Title&me=1

Ingredients: (my version of the recipe)

• 5 Boneless chicken breasts
• 1 can cream of chicken soup
• 1 cup sour cream
• 2 cups peas
• 30 Ritz crackers 

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook chicken until cooked through (no longer pink inside). Chop into bite size pieces and place in a 9x13 inch baking dish.
   
   
   
   
3. Combine soup, sour cream and vegetables of your choice (I chose peas!).
   
4. Pour mixture over chicken and top with crumbled crackers. I melted some margarine and mixed the crackers into the margarine at the suggestion of the reviews for the recipe.
   
   
   
   
5. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes. 
   
6. We topped the chicken mixture with Parmesan cheese and it was delicious!
   
   
   
   Stay tuned for next week with more yummy recipes!