White Lasagna Casserole

So I've been seeing alot of recipes lately that are pasta dishes with white sauces. I found a super simple and quick weeknight dish that mimics lasagna, but slightly different. I really enjoyed this dish and would totally make it again.

If you are looking for something quick and tasty, this is it. It was ready in 45 min and total prep time was 15min. So on those nights when you really don't have time, this is the meal you should make. Throw together a salad while it is cooking and you are set! Enjoy!

Recipe adapted from http://www.navywifecook.com/2012/08/baked-spasanga.html.

White Lasagna Casserole

Ingredients
egg noodles, cooked (16 oz)
shredded mozzarella cheese (8oz)
8 oz ricotta cheese
6oz sour cream
3/4 cup half-and-half
1/2 cup grated parmesan cheese, divided
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon salt
1 jar spaghetti sauce (24 oz), or your favorite tomato sauce
1 lb ground beef (Optional)

Directions

1. Heat oven to 350 degrees. Cook noodles according to package directions, drain.
2. In medium bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add noodles and toss until well coated.
3. Pour noodle mixture into a greased 9x13 pan. Top noodles with remaining Parmesan cheese. Cover dish and bake 25 minutes. Remove cover and cook an additional 5 minutes.
4. While pasta is baking, prepare meat sauce. Brown ground beef/meat in large skillet. Drain. Add spaghetti sauce and simmer.
5. Remove pasta from oven. Cut into squares and top with sauce.

Nutella Cookie Cups

Well it is the weekend and I have no sweets in my house. I am always seeing recipes that include Nutella and I thought I'd try one of them. I picked one that is easy and quick. I like them. There is something about the cookie part that reminds me of another food and I cannot place what it is. If you try this recipe and figure it out, let me know. I hope you enjoy!!!

 

Recipe Adapted from http://www.justputzing.com/2012/08/nutella-buttercream-cookie-cups.html

 

NUTELLA COOKIE CUPS

 

 

Ingredients:

(Cookie cups)

• 1 stick butter (softened)
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 tbsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Sliced strawberries, raspberries, or other fruit (optional)

(Buttercream)

• 1/3 cup Nutella
• 1 cup powdered sugar
• 1/2 stick butter, softened

Directions:

1. Preheat oven to 350 degrees. Grease a mini muffin tin.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Add eggs and vanilla and stir until fully incorporated.
4. Add dry ingredients and mix well.
5. Allow dough to chill for 30 minutes, then roll it into 1.5-2 inch balls.
6. Drop balls of dough into each cup of the mini muffin tin and bake for 10 minutes, or until golden brown.

1. Remove cookies from the oven and immediately press into the poofy centers of each cookie with the bottom of a shot glass, creating a cup/well. Allow cookie cups to sit for 5 minutes, then pop them out of the tin and onto cooling racks.

1. In a medium bowl, cream together 1 stick butter, powdered sugar, and Nutella. Add more Nutella based on taste, if desired.
2. Spoon Nutella buttercream into the center of each cookie.
   ** The dough makes over 3 dozen cookies, and the frosting should be enough for at least 2 dozen…I deliberately made less frosting than I would need, b/c I really wanted an excuse to spoon straight Nutella into some of the cups…
3. Gently press a slice of strawberry, a raspberry, or any other fruit into the frosting of each cup.
4. Enjoy immediately!

Maple Oat Scones

Today was a lovely Sunday filled with hiking, taking care of my sick puppy and baking/cooking. First my poor little Basset, Dozer, was sick this AM. I figured it was nothing as dogs on occasion will get sick. I took him for a hike up Red Butte and he got sick again. He hardly had his normal energy. What a bad parent I am. We took it slow on the way down though. Once we got home I was ready to bake and he was ready to sleep.

 As a wedding gift from my coworkers they all pitched in and gave me a KitchenAid mixer. I am loving it. I have never done so much baking.

One of my projects today was Maple Oat Scones. These were surprisingly easy. They had the perfect amount of crispy outside to soft and moist inside. Thanks to food networks Ina Garten for this super easy and quick recipe. Enjoy!

 

INGREDIENTS
Scones

• 1 3/4 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup quick-cooking oats (or old-fashioned oats)
• 1 tbsp. baking powder
• 3 tbsp. light brown sugar (not packed)
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 lb. (2 sticks) unsalted butter–cold and diced
• 1/4 cup cold buttermilk
• 1/4 cup pure maple syrup
• 2 extra-large eggs, lightly beaten
• 1/4 tsp. vanilla extract
• 1/4 tsp. maple extract
• 1 egg beaten with 1 tbsp. milk or water, for egg wash

Glaze

• 1 1/4 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 tsp. pure vanilla extract

DIRECTIONS
* Preheat oven to 400 degrees F.
* In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar, cinnamon and salt.
* Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
*Combine the buttermilk, maple syrup, and eggs and add quickly to the flour mixture. Mix until just blended. The dough may be sticky.

*Dump the dough onto a well-floured surface and be sure it is combined. Flour your hands and pat the dough into a circle until it is about 3/4-inch or 1-inch thick. You should see lumps of butter in the dough. Cut the circle of dough into 8 wedges and place on a baking sheet lined with parchment paper or a silicone mat.

* Brush the tops of the scones with egg wash.

* Bake for 20-25 minutes, until the tops are crisp and the insides are done. Remove from oven and cool for 5 minutes before drizzling with glaze.
* Combine the glaze ingredients. Drizzle onto scones. While glaze is still wet, sprinkle a bit of oats onto the tops for garnish.

Easy Dinner Rolls

Another Sunday project. . . Dinner Rolls. Stuart's Mom, Carolynn, is known for making delicious bread and in particular her rolls. I have yet to be able to watch and learn from her. One of these days we will have to do that as I want to be able to make my husband his favorites rolls. It will take me plenty of practice and I am ready to get started.

In attempt to make Carolynn's rolls, I found a simple recipe for dinner rolls. If what you are looking for is simple, then this is it. They tasted great with butter and homemade strawberry jam. To make savory rolls add some black pepper, garlic, and rosemary to the dough at the same time you add the salt. Enjoy!

Recipe adapted from http://tideandthyme.com/rosemary-black-pepper-dinner-rolls/.

Ingredients:
1 package (2 1/4 tsp) yeast
1 cup lukewarm water
2 tablespoon oil (vegetable, canola, or olive) plus more for greasing bowl
1 large egg
3 tablespoons sugar
3 1/4 cups flour
1 teaspoon salt
2 tablespoons melted butter

Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Allow to sit for 10 minutes until the yeast becomes frothy. Add the oil, egg, sugar, to the bowl. Add the flour and mix on medium-low speed for about 2 minutes, just until the dough comes together. If the dough doesn’t clear the sides of the bowl, continue adding flour 1 tablespoon at a time.
Increase speed to medium and knead the dough for 5 minutes. Cover the bowl with a damp towel and allow to rest for 20 minutes. Add the salt and mix on low speed for an additional minute. Transfer the dough to a large, lightly greased bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Grease the bottom and sides of 2 8-inch baking pans. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pans, leaving about half an inch of space between them. If freezing, wrap pan tightly in foil and place in freezer. Thaw and rise for 2 to 2 1/2 hours the day of baking and continue. Cover rolls and allow to rise for at least 20 minutes, or until they’ve expanded to fill the pan.
Preheat oven to 350º. Brush with each pan with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Serve immediately or at room temperature.