1 pound wide egg noodles

8 eggs

2 cups sugar

2 pounds full-fat cottage cheese, creamed or large curd

2 sticks melted butter or margarine

2 teaspoons vanilla

Dash of salt

2 cups canned cherry pie filling (optional)

Preheat oven to 350 degrees. Boil the noodles (five to seven minutes). In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles. Pour into a 9×13-inch pan. Bake for 1 1/2 hours, or until kugel is set. If using the cherry pie filling as a topping, pour it over at the one-hour mark, then bake it for an additional 30 minutes.

Filed Under: Casserole, Holiday, Homemade Ingredients, | Print Recipe | Permanent Link

Anyone notice that clementines seem to breed around the holidays? Here’s a great way to use them!

2 cups low-salt chicken broth
1 10-ounce package plain couscous (about 1 2/3 cups)
1 teaspoon salt
1 1/2 tablespoons olive oil
3 clementines
1 15-ounce can chickpeas
12 large green olives (such as Cerignola), pitted, quartered lengthwise
6 Medjool dates, pitted, diced
1/4 cup fresh mint leaves, chopped

Bring broth to boil in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.

Using vegetable peeler, remove peel (orange part only) of clementines; chop peel. Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces. Combine chopped peel and flesh in small bowl and set aside.

Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain chickpeas. Gently fluff couscous with fork. Add chickpeas, olives, dates, mint, and clementines. Stir to incorporate evenly. Season to taste with salt and pepper.

Filed Under: Casserole, Fruit, Sides, | Print Recipe | Permanent Link

8 slices white bread cut in cubes
1 lb pork sausage, cooked, crumbled
1 1/2 c grated cheddar cheese
10 large eggs
2 c whole milk
2 tsp dry mustard
1 tsp salt
Pepper to taste

Grease a 13 x 9 glass baking dish.  Cover the bottom with bread cubes.  Top with sausage and cheese.  Beat the eggs with the milk, mustard, and salt.  Season with pepper and pour over the sausage misture.  Cover and refrigerate overnight.  In the morning preheat oven to 350 degrees.  Uncover and bake casserole until its puffed and the cetner is set, about 30 minutes.  Enjoy!

Filed Under: Breakfast, Casserole, Holiday, | Print Recipe | Permanent Link