Ham & Mac N Cheese Bake


  • 1/2 of lg pkg of uncooked penne pasta
  • 2 cups ham, cubed
  • 2 cups cottage cheese
  • 2 tbsp butter
  • 1/4 cup flour
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 3/4 cup very old cheddar (also called extra old cheddar)
  • 3/4 cup old cheddar
  • 1 cup milk
  • 1/8 cup parmesan cheese
  • 2 tsp parsley
  • salt to taste
  • crushed crackers to cover top (or bread crumbs mixed with butter)


  1. boil your noodles al dente and drain
  2. place the noodles into a 9×13 casserole dish
  3. in saucepan, melt butter and when liquified add flour and let cook, stirring to cook flour in better about 1 minute
  4. add 1/2 of milk and whisk till no lumps, then add the sour cream, yogurt, and milk alternately ensuring it’s smooth and well combined before adding next ingredients
  5. add the cheese to the saucepan and blend well and let it melt, then add salt to taste
  6. pour the sauce and ham into the casserole dish and mix with noodles
  7. in a bowl or measuring cup, mix the cottage cheese, parsley and parmesan cheese then add it to the casserole dish
  8. mix everything in the dish, then top with crackers or bread crumbs
  9. bake at 350F for about 1/2 hour or until top becomes golden

recipe by: r2bcluvs2cook


Orange Cranberry Walnut Muffins

Yum! I think these are really good – makes 1 dozen largish muffins (inspiration is cranberry walnut bites from store).


  • zest of 3 medium oranges plus all the juices
  • 1/2 cup roughly chopped dried cranberries
  • 1/2 cup roughly chopped walnuts
  • 2 eggs, beaten
  • 1/2 cup plain yogurt
  • 4 tbsp softened coconut oil or butter
  • 2 cup whole wheat flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 cup sugar
  • Pam for spraying tin


  1. preheat your oven to 350F with the muffin tin in the oven to warm
  2. mix together first 6 ingredients in a bowl, then mix the rest of ingredients (minus the PAM spray for the tin) in another large mixing bowl
  3. blend the bowl of dry ingredients together with a spoon then pour the wet mixture into that bowl and blend everything together to make your batter
  4. remove the warm tin from the oven and spray it with PAM and then fill the tin with the batter (should make 12)
  5. bake for approx 20 minutes, checking after 15 with cake tester to see if batter if cooked through
  6. remove from tin and move to cooling rack until ready to pack in freezer bags or enjoy right now!


Recipe by: r2bcluvs2cook



Creamy Hash Brown Bake

OMG this was so good….. I wasn’t sure about how it would taste considering it’s so easy when I made the recipe but it is really good. I recommend it for a Sunday brunch side dish (and I plan to test freezing it to find out if it can be made ahead and reheated with any leftovers I may have today).


source: Company’s Coming – Potluck Dishes, pg 103 (recipe is paraphrased but amounts exact from book)

  • 1 tbsp butter
  • 1/2 cup onion, chopped (I used 2 small onions but I like onions)
  • 1 can condensed cream of chicken soup
  • 1/2 cup milk (I used a bit more, 2/3 cup instead)
  • 1 block softened cream cheese
  • 1/4 tsp dried thyme (I used abt double)
  • salt and pepper to taste
  • 2-1/4 lb pkg frozen hashbrown potatoes
  • 1 cup cheddar cheese, shredded


  1. cook onions in butter in large skillet until soft, about 4 minutes
  2. add soup and milk, combine well, then add cream cheese and spices
  3.  let the mixture melt and stir together well
  4. add the hashbrown potatoes and coat them with the mixture
  5. put into a greased casserole dish (I used PAM spray and 8×8 dish)
  6. bake at 350F for 1 hr uncovered is fine
  7. turn off oven, put cheese on top, and let sit in oven till cheese is melted

Serve when ready to eat!



Alfredo Sausage and Pirogie Skillet

Wow this was so simple to make, and it tasted good… it’s not gourmet but it’s easy and filling and my 3 year old and husband loved it.


  • 3 bratwurst sausages, cases removed
  • 1 bag frozen Pirogies – I used chive and sour cream flavor
  • 1 cup frozen mixed veggies – we like corn/green beans/peas/carrot mix
  • 1 jar Alfredo sauce


  1. cook sausage and break into bits in large skillet on medium heat
  2. add pirogies to skillet, mixing well with the sausage, and cook until pirogies begin to brown
  3. add frozen veggies and mix well, cooking until begin to thaw (cover with a lid if desired to help quicken cooking time, just make sure to stir often)
  4. add alfredo sauce and mix well in skillet to coat everything, then let simmer on low about 15 minutes or until pirogies and veggies are cooked

recipe by: r2bcluvs2cook


Super Quick Meatball Soup

I made this soup the other night – soo good – kiddo and husband loved it!


  • 1 pkg pre-made Italian style meatballs (I use M&M brand)
  • 1 leek, washed and finely chopped, or 1/2 cup onion
  • 1-1/2 cup frozen mixed carrots/peas/beans
  • 2 cups water
  • 1 can condensed tomato soup (or 1 qt home canned chopped tomatoes, drained and pureed)
  • 1 cup beef broth
  • Parmesan cheese for sprinkling


  • Thaw and lightly heat meatballs in a pot with a bit of oil – remove from pot
  • add leek or onion and cook till soft
  • add frozen veggies to pot – cook till begins to soften, stir often
  • add meatballs, tomato soup/puree, water, broth and bring to medium boil about 20 min
  • let cool slightly, dish into bowls, sprinkle with Parmesan and enjoy with crusty rolls

Parsnip Soup

After all the treats and lavish meals of the holidays, I really wanted something more simple today… so I tried Martha Stewart’s Parsnip Soup recipe for lunch. My husband, who usually dislikes most soups, actually ate 2 bowls and my 3 yr old ate a small bowl too! This recipe is a great way use up parsnips and leeks… definitely will make this again.


Old Fashioned Pumpkin Pie

So, I have all these pumpkins in my little garden this year and I decided to make a pumpkin pie for Christmas dinner. I found lots of recipes for pies from scratch and while they all looked good, I decided on the one for which I have all ingredients on hand… I won’t taste it till this weekend, but so far it baked up very nicely and spells tasty.

So, basically you have some baked pumpkin – pureed – add some spices and cream or evaporated milk, and eggs… and off you go. The recipe called for cardamom, which I didn’t have so I just left it out… and even though I drained my pumpkin overnight, it was still a bit watery so I didn’t include all the milk the recipe called for, but my pumpkin pie filling still seemed very thin… but it baked up okay! Also, my hubby picked up graham cracker crust instead of pie crust so… hm…. interesting.

Here’s the link for the pumpkin pie recipe I used on Simply Recipes.

so, we tried the pie last night – very good! the spices weren’t overpowering and personally I could have used a bit more…everyone enjoyed it!