The Cookbook Experiment: Cheesy Nacho Bake

The final cookbook experiment of the night is Mrs. Susan Strom's Cheesy Nacho Bake. Susan is a woman at church who I greatly admire. She is a very brave and courageous woman who believes and loves with her whole heart.

Cheesy Nacho Bake by Susan Strom

(1 1/2) pounds ground beef or turkey
(1) 14.5 ounce can diced tomatoes, unstrained
(1) package Taco seasoning mix (1 1/4 ounce)
(1/2) cup water
(1 1/2) cups sour cream, divided
(1) 5 ounce package tortilla chips (8 cups)
(1) 8 ounce package Shredded Colby and Monterrey jack cheese
Chopped tomatoes and green onion for garnish

Brown meat, drain. Add tomatoes, 1/2 cup water and seasoning mix. Cook, uncovered 10 minutes, stirring occasionally.  Stir in 1 cup sour cream. Place 1/2 of the chips in a 13" x 9" baking dish, cover with 1/2 the meat mixture and 1/2 the cheese. Repeat layers. Bake at 350 degrees for 20 minutes or until heated through.  Top with remaining sour cream, chopped tomatoes and green onions if desired.

My take-a-ways for this recipe:

• This was very easy and very tasty
• The sour cream blended with the meat and tomato mixture was just perfectly creamy.
• Adding the fresh grape tomatoes and green onion on top with some sour cream was wonderful.
• This is definitely going on the list of things I will make again and again. Thanks Susan!

The Cookbook Experiment: Breaded and Baked Eggplant

One of tonight's cookbook experiments was Mrs. Lona Martin's Breaded and Baked Eggplant. Lona is an amazing women and one of a trio of sisters that attends our church. They are a force to be reckoned with! All of them are just so dang awesome. I love them.

Breaded and Baked Eggplant by Lona Martin

Olive oil cooking spray
(2) eggs
(2) cups Italian seasoned bread crumbs
(1) large eggplant

Preheat oven to 400 degrees. Lightly coat a large baking sheet with cooking spray. Whisk eggs in wide, shallow bowl and set aside.  Place the bread crumbs in a similar bowl set next to the eggs.  Trim the ends off the eggplant, then use a vegetable peeler to remove the skin. Cut the eggplant into 1/2 inch slices. Use a fork to dredge each slice through the egg, then through the bread crumbs, flipping to evenly coat both sides.  Arrange the slices in a single layer on the prepared baking sheet.  Spritz the eggplant slices with cooking spray, then bake for 20 minutes. Use a spatula to flip the slices and bake another 20 minutes, or until both sides are just crisp and slightly browned.

My take-a-ways for this recipe:

• I have always been kind of intimidated by eggplant. I have no idea why I am letting some big purple bulbous veggie make me nervous!
• I was not really sure what to expect with this recipe as I think I have only had eggplant one other time.
• I only used one cup of bread crumbs. I would say start with one and then add more if needed. I did not need more because my eggplant was not too big.
• This turned out really well even though I used regular cooking spray. I don't think I have ever bought olive oil spray.
• My husband (the Italian) said I did not cut them thick enough. He said he would have preferred them to be thicker. I did not even know he liked eggplant! Learned something new about my amazing man.
• I would like to make this again and put it on top of a bed of rich spaghetti and sauce.
• Thanks Lona! This was easy and delicious and gave me a lot of ideas.

The Cookbook Experiment: Caramel Brownies

My middle child and amazing cook Paulina wanted to make something sweet. She chose Mrs. Doreen Lay's Caramel Brownies. I love Doreen. She has the best smile and her sense of humor is wonderful. She is one of my favorite ladies at our church.

I will caution you on this one very important fact: IF you are dieting don't even think about making these because you will NOT be able to stop at one, or two, or even three. They are that amazing!

Caramel Brownies by Doreen Lay

(1) 1 pound box brown sugar
(1 1/2) sticks butter
(3) eggs
(2 2/3) cups flour
(1) teaspoon baking powder
(1) teaspoon salt
(1) package chocolate pieces
(1/2) cup chopped pecans
(1) teaspoon vanilla flavoring

Combine sugar and butter; melt over low heat. Cool. Add 1 egg at a time; beat well. Combine flour, baking powder and salt. Add. Add chocolate pieces, chopped nuts and vanilla; mix well.  Pour into 9" x 12" pan; bake at 350 degrees for 25-30 minutes.  Cut into squares.

My take-a-ways for this recipe:

• This recipe is made by making REAL caramel....swoon!
• Paulina used about 1/2 package of a 12 ounce bag of chocolate chips.
• She did not add pecans because we did not have any in the house.
• I would recommend eating a piece IMMEDIATELY when it comes out of the oven. It is divine!
• I thought they tasted best when at least warm so when I went back for another piece (and another, and another) I microwaved it for about 8 seconds to warm it back up.
• Like I said above, don't make this if you are dieting. It is impossible to resist! Thanks Doreen!

The Cookbook Experiment: Quick and Easy Swiss Steak

Tonight's cookbook experiment is once again courtesy of Mr. Dick John. His Quick and Easy Swiss Steak intrigued me so I was determined to give it a try. The only problem? I really did not want to stand around and brown the steaks in shortening. No time for that! I work full time and I wanted it easier but not necessarily quicker.  I will fill you in on what I did after I tell you how to make it the way Mr. John makes it.

Quick and Easy Swiss Steak

(4) medium sized cubed steaks
(1) onion, sliced
(1) can cream of onion soup
(1) can beefy mushroom soup
(2) tablespoons shortening
(1) can water

Brown cubed steaks in shortening. Place in baking dish. Cover with sliced onions. Mix together onion and mushroom soups and water. Pour over onions and steaks. Bake in 325 oven for 45 minutes or until onions are cooked.

My take-a-ways for this recipe:

• I did not want to stand around and brown the steaks. I knew that today being Monday that I would not have time.  I loaded up the crock pot with the steaks and the onions.
• I could not find cream of onion soup. I am not even sure they make it anymore. I guess I should hit up the Campbell's website and find out.
• I used cream of mushroom in place of the cream of onion.
• I knew I would need more liquid since I was using the crock pot.  I used two cans of the Beefy Mushroom soup and two cans of water.
• I cooked this on high from 12:00 Noon until I served it at 6:30 tonight. The steak was so amazingly tender.
• I wanted a thicker, richer gravy so I did two things: I added about 2 tablespoons from a block of Philadelphia cream cheese. I also mixed a little bit of the hot gravy with a tablespoon of corn starch. I beat the corn starch really well into the little bit of gravy to make sure there were no lumps. I let that go for a while until the cream cheese melted into the gravy and the gravy thickened up.
• It turned out so good! I made white rice to go under it and we also had some corn. I had to walk away from the crock pot because all I wanted to do was get bread and keep dipping it in the gravy it is so good! Thanks Mr. John!! Again!!

The Cookbook Experiment: Aunt Lauretta's Lasagna

Sunday's cookbook experiment is courtesy of a lovely lady named Martha Lee Cash! I have known her and her husband and family for almost forever. Don and Martha Lee are two more heroes of faith that I greatly admire.  I grew up with a few of their children and love them all very much.

This recipe is from her Aunt Lauretta.  I had to try it because....oh my, here comes the confession! My last name (married) is Maurizi. That is Italian! My husband was raised Italian around all these amazing women who could cook. Conquering good Italian cooking is a passion of mine. What I would give to spend time in the kitchen with Nick Stellino! But, anyway, here is the confession: the first time I ever made lasagna was almost six years ago. It was a total flop! So bad a flop I never attempted it again. This cookbook experiment and a recipe coming from Martha Lee, I decided to try it again. I am glad that I did! It was wonderful and everyone loved it.

Aunt Lauretta's Lasagna

(2 1/2) cans Italian tomatoes
(4) 8 ounce cans tomato sauce
(2) teaspoons salt
(3) teaspoons dried oregano
(1/4) teaspoon onion salt
(2) cups minced onions
(1) cup Parmesan cheese
(2) cloves garlic, minced
(1/2) cup olive oil
(2) pounds ground chuck or round steak , ground
(1) pound lasagna noodles
(1 1/2) pounds Ricotta cheese or cottage cheese
(3) packages Mozzarella cheese

In large saucepan, combine tomatoes, tomato sauce, salt, and oregano.  Simmer uncovered. In skillet, saute onion and garlic in olive oil until lightly browned. Add ground meat. When meat loses color, add to tomato sauce.  Simmer 2 1/2 hours. Cook lasagna as directed on box. Drain. Heat oven to 350 degrees. In bottom of two baking dishes, place few spoonfuls of sauce. Top with crisscross layers of noodles, then half of ricotta; top with 1/3 of mozzarella and 1/2 the Parmesan. Repeat again ending with sauce. Top with mozzarella and bake until bubbly.

My take-a-ways for this recipe:

• I knew I would not use the 1/2 can of leftover Italian tomatoes so I used all of the 3 cans.  
• I did not know what size the cans of Italian tomatoes were to be so I used the regular 14.5 ounce ones.
• I really like a hint of basil in my tomato sauce so I added this with the oregano.
• Please do not buy cheap Parmesan. There was an article recently about all the "wood pulp" some manufacturer's use to keep the grated cheese from sticking together. I used Murray's Parmesan Reggiano and grated it myself while the sauce was bubbling away.
• I should have realized that the lasagna noodles were going to be VERY HOT and VERY STICKY! I used a cookie sheet sprayed with a little cooking spray to spread out my lasagna noodles so they would not be stuck together. I used a set of tongs but still burned the mess out of my fingers! I'm sorry Aunt Lauretta but next time I am going to use no-boil noodles! Does that make me "wimpy Italian"? I hope not.
• I was not very good at splitting up the ricotta cheese on the fly. I should have separated it before I needed it. And truthfully, I think I would have liked a lot more on it than I put on it.
• There was no size for the Mozzarella cheese packages. I thought I would be okay with one large bag that they have at Kroger but sadly I was wrong. I needed at least two of them.
• This recipe was AMAZING! Thanks to Aunt Lauretta and Martha Lee I am no longer afraid to make lasagna. I can only improved from here!

The Cookbook Experiment: Chocolate Eclair Dessert

Tonight's dessert cookbook experiment is "Chocolate Eclair Dessert" by one of the most amazing women that you will ever meet. Sandy McConnell is such a champion of faith. I have the utmost admiration for her and her faithfulness to God, to church, to her family. She is selfless and giving. I am a much better person for having her as my friend. She lifts me up. One knows for certain that when she says she is praying for you that she means it.

Chocolate Eclair Dessert

(1) box low fat graham crackers (24 crackers)
(2) boxes Vanilla instant pudding (fat free)
(4 1/2) cups skim milk
(12) ounce Lite Cook Whip (thawed)
(1) box chocolate instant pudding (sugar free)

Place 8 crackers in bottom of 13" x 9" pan. Mix vanilla pudding with 3 cups milk, mix well and let stand for 2 minutes. Gently fold in lite Cool Whip. Pour half over the graham crackers. Top with another 8 graham cracker, pour remaining pudding mixture over crackers. Top with last 8 crackers. Mix the chocolate pudding mix with 1 1/2 cups milk, let stand 2 minutes. Spread over graham crackers, let sit 6 hours or overnight to soften the graham crackers. Strawberries can be used as a garnish for this.

My take-a-ways for this recipe:

• No ounce size was listed for the pudding mixes. By process of elimination I determined that the (3) ounce size is what was required.
• Truthfully, I did not do anything "lowfat" or "sugar free". I used regular graham crackers, regular pudding and whole milk. 
• This is so amazing!!! Thank you Sandy!

The Cookbook Experiment: Taco Soup

Tonight's cookbook experiment is another excellent recipe by Sharon Giambrone. I love Sharon and I love her recipes too. My family loves anything to do with tacos and I thought I would give this one a try. It sure is easier than trying to wrangle all the ingredients together for regular tacos and tonight after a rough day at work and a rough time at physical therapy I needed easy.

Taco Soup by Sharon Giambrone

(2) pounds ground beef
(1) onion, chopped
(3) cans mild Rotel
(1) can Shoe-peg corn
(1) can black beans
(1) can kidney beans
(1) can pinto beans
(1) package dry ranch dressing
(1) package dry taco seasoning
(1) cup water

Brown ground beef and onions, drain. Add other ingredients and simmer at least 2 hours. Layer in bowl: Fritos or other corn chips, soup, cheese and sour cream.

My take-a-ways for this recipe:

• I drained the black beans and rinsed them.
• I had a green pepper I needed to use before it went bad so I chopped it and added it at the same time.
• I also had some bacon leftover (how did that happen in this household?) so I added that in. It was actually not a good idea because it got soggy. I should have saved it for the top as a garnish.
• Before I added any of the cans and after I drained the hamburger meat, I added the taco and ranch seasoning so that it could mix well and would not be lumpy in any of the juice/water.
• This was an excellent recipe. My whole family (minus the one vegetarian) loved it. I will definitely make it again.  Thanks Sharon!

The Cookbook Experiment: Do Nothing Cake

 Tonight's dessert is another one from the Littles family. Mrs. Alverta Littles is one seriously amazing woman. I love her quiet faith and steady hand. She is definitely someone you can believe when she says she is praying for you, you know she is.

Do Nothing Cake by Alverta Littles

(2) cups flour
(2) cups sugar
(2) eggs
(1) teaspoon vanilla
(1) teaspoon soda
(1) teaspoon salt
(1) large can crushed pineapple
(1/3) cup Wesson oil

In a 9" x 13" baking pan mix all cake ingredients.  Bake at 350 degrees for 35 to 40 minutes.

Topping

(1) stick margarine
(1) cup sugar
(1) 5 ounce can milk, evaporated
(1) cup chopped nuts
(1) cup coconut

To make cake topping cook margarine, sugar, milk for 5 minutes over medium heat. Do not burn. Add nuts and coconut, spread over hot cake. Then cool.

My take-a-ways for this recipe:

• The can of pineapple is 20 ounces.
• Any vegetable or corn oil is okay for the Wesson oil.
• Truthfully, I would not have mixed the cake right in the baking pan if I had realized just how much stirring was required. I was constantly in danger of flour/sugar going overboard with how much mixing was required.
• For the topping I used butter in lieu of margarine...because BUTTER is better in my opinion.
• Please be very, very careful with the topping. I cooked mine over medium low and timed the five minutes just as it began to boil. This mixture is prone to bubble up (or spit as I call it) on you and could cause a burn. I would not stop stirring once you set the five minute timer.
• The recipe says to cool.  That did not happen. I cut immediately and it was a little rough. You could tell it needed to cool first.
• I thought the topping tasted like sweetened condensed milk, a light version, with coconut added in.
• Thank you Alverta, this was a good dessert for tonight and everyone (except my non-coconut eating oldest child) loved it.

The Cookbook Experiment: Pretzel Salad

Last night's cookbook experiment for dessert was "Pretzel Salad" by Mrs. Wilma Eley. I loved her, she always, always, always looked perfect. Perfect hair, perfect makeup, perfect clothes. She was also known for having a perfect front yard! Her husband was an angel. He was one of my heroes of faith. Both of them are. They were beyond faithful to the church and especially the nursery program. I really miss seeing her smile.

Pretzel Salad by Wilma Eley

(1) 6 ounce strawberry jello
(2) 10 ounce packages frozen strawberries
(1) 8 ounce package softened cream cheese
(1) 8 ounce carton Cool Whip
(1) cup sugar
(3/4) cup butter, melted
(2) cups crushed pretzels, small pieces not too fine
(3) tablespoons sugar
(2) cups boiling water

Mix melted butter, pretzels and 3 tablespoons of sugar.  Press pretzel mixture into bottom of 9" x 12" baking pan.  Bake at 350 degrees for 8 to 10 minutes. Cool. Combine cream cheese, sugar and Cool Whip, spread over pretzel mixture. Then combine the Jello in 2 cups boiling water and add frozen strawberries. Pour onto cream cheese layer. Chill and serve. (Very good with chicken or turkey)

My take-a-ways for this recipe:

• Truthfully, I should have chopped the strawberries. I could not find any chopped strawberries so I used the whole ones. I was too impatient to take the time to chop them. I don't know if thawing them would have made any difference on the recipe. I will have to figure that out the next time I try it.
• I think I will make double the cream cheese layer next time. I would have really liked more.
• I used a 9" x 13" cake pan.
• Make sure you let the pretzel layer cool completely.
• This was very, very good! I will definitely be making it again!

The Cookbook Experiment: Snickerdoodles

My daughter Paulina felt like making something last night.  She chose the Snickerdoodles recipe by "Unknown".  I like Unknown....he/she never causes any problems!

Snickerdoodles by Unknown

Fun Fact: Snickerdoodles were a favorite of America's cookie-loving Dutch colonist.  No one knows where they got their funny name but, given their delicious flavor and texture, we're sure they'll be around for a few more generations.

(1) cup shortening
(1 1/2) cups sugar
(2) eggs
(2) teaspoons cream of tartar
(2 3/4) cups sifted flour
(1) teaspoon baking soda
(1/4) teaspoon sugar
(2) teaspoons cinnamon

Preheat oven to 400 degrees. Mix shortening, sugar, and eggs thoroughly.  Blend flour, cream of tartar, soda and salt.  Stir into shortening mixture.  Shape dough into 1" balls. Roll in mixture of (2) tablespoons sugar and cinnamon.  Place 2 inches apart on ungreased baking sheet and bake 8-10 minutes. Makes 6 dozen cookies.

My take-a-ways for this recipe:

• We typically do not use cream of tartar because we do not like the taste. Instead we used (2) teaspoons of baking powder. Baking powder and baking soda together can be a substitute for cream of tartar anyway.
• These should have been called "disappearing cookies" because as soon as they came out of the oven they disappeared!
• The best part about this is that my daughter made them!

The Cookbook Experiment: Pinto Bean Casserole

Tonight's cookbook experiment is another good one from our now CANCER-FREE Cindy Carrothers. How awesome is that? Congratulations Cindy!

Pinto Bean Casserole by Cindy Carrothers

(1 1/2) cups freshly cooked pinto beans, drained
(1/2) cup diced green pepper
(2) scallions, minced
(1) teaspoon olive oil
(2/3) cup diced tomatoes
(1) teaspoon chili powder
(1/2) teaspoon dried oregano
(1/2) teaspoon ground coriander
(2) eggs, whisked
(1/4) cup cheddar cheese

In a large saucepan over medium heat, saute green pepper and minced scallions in olive oil for 5 minutes, or until soft. Stir in the drained pinto beans, tomatoes, chili powder, oregano and coriander. Cook stirring constantly for 2 minutes. Remove heat and stir in the whisked eggs.  Spray casserole dish with cooking spray. Add the bean mixture and spread evenly. Cover with cheese. Bake at 375 degrees for 20 minutes or until filling is set.

I forgot to take a picture before I served it!!

Here it is on the plate with sauteed zucchini and some garlic bread.

My take-a-ways for this recipe:

• I did not have shallots so I used a regular white onion. I figured it would be okay because I love them with pinto beans anyway.
• I was naughty and instead of regular chili-powder I used Chipotle chili-powder. Why was this naughty? I did not warn my daughter about it! She cannot handle a lot of spice. I was surprised when she ate hers and did not complain. I asked her about it and she said it was "a little spicy" and that is when I confessed. Next time that I make it, I would most likely not add the Chipotle but use regular chili powder. It was too spicy for me; it is a rare thing that she can handle spicy and I can't. 
• Do not neglect to add the ground coriander. The blend of spices with this dish was simply amazing.
• I actually forgot to grab a tomato at the store. I substituted a bit of V-8 juice. I am not really sure how much. I just added until I thought it looked right (no help, huh? Sorry!).
• Don't forget to temper the eggs! I added some of the pinto bean mixture a little at a time to the whisked eggs so they would not accidentally scramble.
• Cindy, thank you for this recipe! It was really good and definitely will be added to our regular menu.

The Cookbook Experiment: Cheesy Zucchini Coins

The second of tonight's experiment is a recipe by a very special lady: Cindy Carrothers. She is one of the bravest persons that I know. I love the entire family. They are pretty amazing.

Cheesy Zucchini Coins by Cindy Carrothers

(1/2) cup Italian seasoned bread crumbs
(3) tablespoons grated Parmesan cheese
(1/4) teaspoon pepper
(3) cups thinly sliced zucchini
(2) large egg whites, whisked
cooking spray

Preheat oven to 450 degrees. Combine first 3 ingredients, stir well.  Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Spray top of zucchini with cooking spray.  Bake for 20 minutes. Turn zucchini over, bake 15 more minutes or until outside is crispy and browned.

My take-a-ways for this recipe:

• One medium to large sized zucchini will be plenty for this recipe.
• I was a little apprehensive about only using the egg white. After tasting the recipe I understand why. I think the egg yolk would have added an unpleasant taste.
• I am not sure if my oven temperature is off, but I don't think I would have waited 20 minutes before flipping the coins over. They did not take the full cooking time to brown. 
• I am leery of pre-grated Parmesan in the store ever since that article came out about how the majority of manufacturer's add wood pulp to theirs.  I found a wonderful Parmesan made by 4C that is 100% Parmesan and does not need refrigeration until you open the jar.
• These were incredibly delicious! The crunch was perfect and would definitely (for me) would be a great substitute for potato chips.
• Thanks Cindy! These were wonderful.

The Cookbook Experiment: Sweet and Sour Franks

Tonight's cookbook experiment is another recipe from Dick John. He has a lot of recipes in this book and I am enjoying finding them and preparing them. He is such a very special person.

Sweet and Sour Franks by Dick John

(1) onion, chopped
(1) 8 ounce can tomato sauce
(1) tablespoon soy sauce
(1) bell pepper, sliced
(1) tablespoon oil
(1) clove garlic
(2) tablespoons vinegar
(1) 20 ounce can pineapple chunks
(2) tablespoons brown sugar

Saute onion and garlic in oil.  Add tomato sauce, vinegar and soy sauce.  Stir in pineapple and bring to a boil.  Then add small cocktail wieners and simmer  for 5 minutes.  Add bell pepper and sugar and cook for an additional 5 - 10 minutes. Serve with cocktail picks and French bread.

My take-a-ways for this recipe:

• The recipe did not say how long to saute the onion and whether it was just until translucent or until caramelized.  I cooked them until they were translucent.
• I was not sure if I was supposed to add the juice from the pineapple into the sauce. I just dumped the whole thing in, without draining it.
• My family did not care for the large size of pineapple chunks. Next time I would use crushed pineapple.
• I did not like the green pepper at the end. I would have chopped it and sauteed it with the onion and garlic.
• Overall it was a good recipe and it kept the men happy that we had meat on the table.
• Thanks Mr. John!

The Cookbook Experiment: Amish Layered Dinner

Tonight's cookbook experiment also included this dish by Dick John. Mr. John is very important to me. He was a good friend of my father's and he is married to a very sweet lady, Pat John (one of her recipes is posted previously and it is to die for!).

Amish Layered Dinner by Dick John

(2) cups hamburger (uncooked)
(2) cups sliced raw potatoes
(2) cups chopped celery
(1/2) cup diced onions
(2) teaspoons of salt
(1/4) teaspoon of pepper
(1) cup diced green peppers
(2) cups canned tomatoes
(1) onion, thinly sliced (optional)

Preheat oven to 350 degrees. Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole dish. Add a layer of celery. Add layer of hamburger. Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture. Lay onion slices on top, if desired. Bake for 2 hours, covering with foil after about one hour.

My take-a-ways for this recipe:

• I should have used very low fat hamburger. I did not think about it and it made the casserole a little bit greasy (okay, a lot greasy)
• I peeled and sliced about five potatoes to equal the 2 cups
• I did not measure the salt and pepper...I confess. I just liberally used them both (the pepper more than the salt actually)
• At the store today I did not pick up any canned tomatoes because I thought I had some at home. Nope! I used some canned whole Roma tomatoes that I roughly tore apart over the top of the casserole.
• I was really, really not sure how this was going to turn out, especially when what seemed like backward to me to put the aluminum foil on AFTER it had baked an hour. I did it, but I thought that was definitely different.
• This was tasty. I loved the way the celery just seemed to melt away and you would have never known they were in there if you did not see it being fixed.
• The onions were as equally amazing, of course I am an onion fan. They were so tasty.
• Thanks Mr. John. This was a hearty meal for my boys!! I love you! 

The Cookbook Experiment: Indian Corn Pudding

Tonight's cookbook experiment is Indian Corn Pudding by Ms. Stella Smith. Stella is one of the most amazing cooks ever. Her chicken salad and her pimento cheese are legendary at our church. Her chicken salad outdoes mine hands down.  I am so in love with her pimento cheese. It is sheer heaven. I have not had corn pudding in a very, very long time.

Indian Corn Pudding by Stella Smith

(1) 15 ounce can creamed corn
(1) 15 ounce can whole corn
(1) stick butter or margarine (I used butter..duh! Everything is better with Kerrygold)
(2) eggs
(1) cup sour cream
(1) box Jiffy corn bread mix

Mix all ingredients, pour into 8 x 8 or 9 x 9 dish. Bake at 350 degrees for 1 hour. Let stand for 5 to 10 minutes and then serve.

My take-a-ways for this recipe:

• The recipe does not say melt the butter but I assumed it was necessary so I melted it in the microwave first.
• The recipe also does not say whether to drain the water out of the can of whole corn. I drained it.
• I mixed everything in the dish I was baking it in. It worked out fine.
• This recipe is luxurious. It bakes up fluffy and tender. My suggestion would be to go fix it right now! What are you waiting for. I could eat this 3 times a day seven days a week, it is that good.
• Thank you Stella!

The Cookbook Experiment: Hash Brown Casserole

Tonight's recipe is another gem from Sharon Giambrone.  She is a most amazing woman and I love her dearly. Her faith in God is an incredible thing to witness. Tonight I made an overload of potatoes. I know I should not have but I did it anyway. It was tasty and worth it!

Hash Brown Casserole

(1) 32 ounce frozen hash browns, thawed
(3/4) cup butter, melted
(1/2) cup chopped onion*
(1) 10 3/4 ounce can cream of chicken soup
(1) 8 ounce carton sour cream
(1) cup shredded cheddar cheese
(2) cups cornflakes, crushed

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into 13" x 9" x 2" casserole dish. Stir remaining butter into crushed cereal. Sprinkle over potato mixture. Bake at 350 degrees for 50 minutes. *May substitute green onions for yellow onion. Add 1-2 cups cubed ham, if desired.

My take-a-ways for this recipe:

• I did not have any cornflakes but I made it anyway. It was not the smartest decision as the dish lacked crunch without it. It was still  yummy but it did need the crunch.
• I did not realize the hash browns had to be thawed first. Me and my last minute dinner planning! Not to worry, I threw them in a big bowl and defrosted them in the microwave.
• The butter is very important in this dish so naturally I used Kerrygold. I am biased. What can I say?
• Thank you Sharon for another wonderful recipe! It will definitely be tried again, this time correctly with the cornflakes.

The Cookbook Experiment: PJ's Sweet Potato Souffle

Tonight's cookbook experiment was an over-load of potatoes! I know I shouldn't have but I did it! I made a hash brown casserole and this sweet potato one. Carbs, carbs, carbs! Tonight I just did not care.

This recipe is from an amazing woman named Pat John. She is another one of my true heroes of faith and the sweetest woman you will ever meet. I love her and her husband as if they were my own parents. I was excited to try this recipe.

PJ's Sweet Potato Souffle

(4) cups cooked sweet potatoes
(1/4) cup butter, melted
(1/2) teaspoon vanilla
(2) eggs, lightly beaten
(1/2) cup evaporated milk
(3/4) cup of sugar
Dash of salt

Cream potatoes and add melted butter, vanilla, eggs, milk, sugar and salt. Mix well. Place in 3 quart casserole dish, greased!

Topping:
(1) cup brown sugar
(1/2) cup flour
(1/3) cup melted butter
(1) cup chopped pecans

Mix sugar and flour. Pour melted butter over mixture and continue to mix until lumpy. Add nuts. Sprinkle topping over sweet potatoes. Bake at 350 degrees for 45 minutes.

My take-a-ways for this recipe:

• I used a large can of drained Bruce's sweet potatoes (yep, I cheated!)
• I did not have any evaporated milk on hand so I used the whole milk I had in my refrigerator.
• I used walnuts in lieu of pecans because that is what I had in my cupboard.
• I did not have a 3 quart casserole dish so I used my 9" x 13" cake pan
• YOU MUST MAKE THIS!!! It is divine! I wanted to eat it ALL by myself and not share!
• Thanks Mrs. John! 

The Cookbook Experiment: Scalloped Potatoes

The compliment to my meatloaf experience tonight is Scalloped Potatoes by Mary Grode.  Mary was the mother of one of my heroes of faith: Judy Mastros. Judy is an amazing woman so I know her mother was amazing too. She is also very smart because this recipe is delicious!

Scalloped Potatoes

(1) pound potatoes, about 3 medium
(2) tablespoons butter
(2) tablespoons flour
(1/2) teaspoon salt
(1/8) teaspoon pepper
(1 1/2) cups milk
(2) tablespoons onion
(1) teaspoon butter

Peel and slice potatoes thin.  Grease a 1 quart baking dish. Heat 2 tablespoons of butter over low heat until melted.  Blend in flour, salt and pepper. Cook over low heat stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling constantly.  Boil and stir 1 minute.  Layer 1/2 of the potatoes, put the onions on top and 1/2 of the sauce. Top with remaining potatoes and sauce.  Dot with the 1 teaspoon of butter. Cover and cook at 350 degrees for 30 minutes. Uncover and cook 35 minutes.

My take-a-ways for this recipe:

• I would use room temperature when making the sauce. I actually used one 12 ounce can of evaporated milk. I knew the sauce was done when I could draw a line down the spoon and the sauce did not come back together (see picture above).
• Of course, I used Kerrygold butter! It's the best.
• This was the most incredible recipe. The sauce was delicious, I could have eaten straight out of the pot without bothering to put it on the potatoes.
• Make this! You will love it! Thanks Mrs. Grode.  

The Cookbook Experiment: Italian Meat Loaf

Tonight's cookbook experiment is once again courtesy of Doris Baynes. To be honest, I was not too sure about the recipe as my husband is pretty particular about his meatloaf. I decided to go ahead and give it a try as it sounded a lot different from any meatloaf I have ever made.

Italian Meat Loaf by Doris Baynes

( 1 1/2) pounds lean ground beef
(1) small onion, chopped
(1/4) teaspoon garlic powder
(1) egg
(1) teaspoon oregano
(1/4) teaspoon pepper
(1) cup tomato sauce
(1) 8 ounce package grated Monterrey Jack cheese

In a large bowl mix the ground beef, onions, garlic, egg, oregano and pepper. Spoon half the mixture into a loaf pan, then add 2/3 of the cheese and 1/2 the tomato sauce. Add remaining beef mixture to pan. Top with remaining tomato sauce and remaining cheese. Bake in a 350 degree oven for 1 1/2 hours.

My take-a-ways for this recipe:

• I did not use a loaf pan. I did not have 1 1/2 hours for the meatloaf to cook. I had a hungry husband so I put it in my 9" x 13" cake pan and made it not so thick so it would cook faster. It took approximately 45 minutes to finish. The meatloaf fell apart easily but that is probably because I did not use a loaf pan.
• As I am never allowed to put ketchup on top of my recipe of meatloaf I was a little bit worried about how this one would be received. As I suspected, my husband declared it "too tomatoey" if that is even a word.
• I am enjoying all of Doris' recipes. She seems to have been a very smart lady. Thanks Doris!

The Cookbook Experiment: Linda's Push Down Cake

I am very tired tonight but I still feel too stressed out to go to bed yet. Tomorrow I have an MRI and I am not a big fan of the machine. I get a little claustrophobic. I decided it was time to hit the cookbook a second time tonight. I searched through until I found a recipe that has all the ingredients that I already have. Linda Davenport's Push Down Cake to the rescue!

Linda Davenport is one of the sweetest, most amazing women that I know. She is fiercely loyal to her family, she has a smile that lights up a room and most importantly, I think, she has a quiet steady faith that I have been very grateful to come to know. She is one of my great women of faith that I look up to. Plus, her mom is as cute as a button, her daughters are amazing and you can see just how much she loves her grand-babies.

Linda's Push Down Cake by Linda Davenport

(1) box of Duncan Hines Cake Mix (any flavor)
(1) stick of butter (melted)
(3) eggs
(1) 8 ounce package cream cheese (softened)
(1) 1-pound box 10X sugar

Mix dry cake mix, butter and (1) egg.  Press down in a 9" x 13" pan.  Mix softened cream cheese, (2) eggs and sugar together and pour over cake mix.  Bake 35-40 minutes at 350 degrees.

My take-a-ways from this recipe:

• I have to say I did not think (1) egg and (1) stick of melted butter was going to be enough to mix with an entire box of cake mix, but I was wrong. You just have to have faith and mix it very well. After it is mixed well, I feel like it is best if you use the two tools that God gave you to press it down in the pan...your two hands of course! I worked it to the edges and around the pan and tried to make sure that no part was thicker than the other.
• I mixed the cream cheese, eggs and sugar mixture until it was really, really smooth. No lumps from the cream cheese OR the powdered sugar.
• Always break your eggs one at a time in a separate bowl. The first egg I cracked had blood in it.  Yuck. That could have ruined EVERYTHING if I had not broken it in a separate bowl first. It is just a good rule to follow even though you NEVER see a chef on TV do it.  Of course, they have assistants and loads of ingredients to re-do and re-take the scene if something like that happened. I do not and I am pretty sure you don't either.
• Linda is one smart lady! This cake is delicious!! Thank you!!

The Cookbook Experiment: Tuna Noodle Supreme

Tonight's dinner experiment came about because I was not feeling well enough to go to the store. I took stock of everything in the freezer, cabinet and fridge and then consulted the cookbook. The recipe that came the closest to the ingredients on hand was "Tuna Noodle Supreme" by Pat Hannas. Now, I have to confess I don't think I have ever met Pat but I have met and know Riley Hannas. He is a young man about the age of my son. They know each other from school and church youth group.

Tuna Noodle Supreme by Pat Hannas

(4 1/2) cups of wide egg noodles
(1) 12 ounce can Tuna, drained
(1) cup Sour cream and mayonnaise
(1/2) cup grated Parmesan cheese
(1/2) cup milk
(1) teaspoon Dijon mustard
(2) cups broccoli, cut up
(1/3) cup red bell pepper
(1/4) cup green onions, sliced
Salt and Pepper to taste

Heat oven to 350 degrees. Cook pasta according to directions. Meanwhile, in a large bowl stir together sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, red peppers and green onion. Stir until blended. Place tuna mixture in a baking dish. Cover and bake for 40 to 45 minutes or until bubbly. Serves 6

My take-a-ways for this recipe:

• I did not have egg noodles and I was not going to the store. I used elbow macaroni.
• I have never seen a 12 ounce can of tuna. I used to 5 ounce cans of Albacore (my husband only likes Albacore so that is what I have on hand)
• Please don't use cheap Parmesan, even though this is a tuna recipe. Just don't.
• I was not sure if the recipe meant a cup of each sour cream and mayo or 1/2 of each mixed together. It's not clear. I only used half of each and it turned out to dry after it was baked. I guess it means (1) cup of each. Lesson learned.
• I used what I had and that was (1) 14 ounce bag of frozen broccoli. Should it have been fresh broccoli? It does not say. I cooked my broccoli in the microwave according to package directions first before I used it.
• I had about (1/2) cup of Parmesan leftover in the bag and figured it was not enough to use for anything else so I sprinkled it all over the top of the casserole before I put it in the oven.
• I did not have any green onions. I used some fire-roasted peppers and onions that I had in the freezer. 
• I did not have any Dijon mustard. I used some sweet and spicy mustard. It tasted good to me!
• The husband and son and I enjoyed it for the most part. My hubs said it probably would have been better with the egg noodles. I think he is right. BUT the best part about trying this recipe was that I did not have to go to the store.

Thanks Pat for the easy recipe!! I appreciate not having to go to the store. I guess I altered the recipe quite a bit but it got me through feeding everyone.