We had this tonight for dinner. I'm putting the recipe here so I don't lose it again.
1 lb Italian sausage (we use spicy sausage)
12 oz wide egg noodles (cooked)
2 (14 oz) jars pepperoni pizza sauce
2 cups (8 oz) shredded Cheddar cheese
2 cups (8 oz) shredded mozzarella cheese
6 ounces sliced pepperoni
Preheat the oven to 350 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain sausage on paper towels. Layer half of noodles in lightly greased 13x9-inch casserole dish. Top with half of sausage, half of pizza sauce, half of cheeses and half of pepperoni. Repeat layers with remaining ingredients, reserving serveral pepperoni slices for garnish on top of casserole. Bake 35 to 40 minutes. Refrigerate leftovers.
This is my other favorite bread to make for the holidays. It's a great present too. I like this one better, but Brad prefers the banana bread.
Updated: Pics and some directions corrections. This bread also bakes in about 40 mins if you use small pans. Check about half way into the baking time to make sure the bread doesn't get too brown.
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 grated rind from orange (or 1 tablespoon of orange rind from the spice section of your grocery store)
1/2 cup juice from orange plus water if needed to make 1/2 cup (or 3/4 cup orange juice) [Note: my mom told me the substitution amounts and the bread always comes out great.]
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
1/2 bag frozen fresh cranberries
Preheat oven to 350 F.
Beat butter, sugar and 1 egg in mixing bowl. Beat in second egg. Stir in rind and juice.
In second bowl, combine flour with baking powder, salt and nuts. Stir well and pour into mixing bowl. Stir until just moistened. Mix in the cranberries. Transfer to greased 9x5x3 inch loaf pan.
Bake for about an hour (it takes longer in Colorado) until inserted toothpick comes out clean. Let stand for 10 minutes. Remove from pan and place on cake rack to cool. Glaze the bread. Wrap to store.
3/4 cup orange juice
1/4 cup granulated sugar
Combine orange juice and sugar in small saucepan. Heat and stir to dissolve sugar. Spoon over hot loaf.
[Update: Forgot to put the cranberries in! Thanks Mariann for catching that.]
This is one of my favorite breads to make for the holidays. It's a great present too.
Updated: Pictures! Also, when you make the smaller loaves, they bake in about 40 mins. I always check them about half way through to see if I need to put foil over them so they don't get too brown.
Easy to put together in the morning and have it for dinner:
Chicken Tortilla Soup
1 1/2 lbs boneless chicken, cooked and shredded
1 can (15 oz) whole tomatoes
1 can (10 oz) enchilada sauce (medium)
1 medium onion, chopped
1 can (4 oz) chopped green chilies
1 clove garlic, minced
2.5-3 c water
1 can (14.5 oz) chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t black pepper
1 bay leaf
1 package (10 oz) frozen corn
1 t dried chopped cilantro
6 corn tortillas
2 T vegetable oil
grated Parmesan cheese for garnish
In CrockPot, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies, and garlic. Add the water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in the corn and cilantro. Cover and cook on low 6 to 8 hrs or on high 3 to 4 hours.
Preheat oven to 400. Lightly brush both sides of tortillas w/ vegetable oil. Cut the tortillas into strips that are 2.5 inches long and .5 inch wide. Spread the tortilla strips onto a baking sheet. Bake, turning occasionally.
8 large tomatoes, peeled and chopped
2 medium cucumbers, peeled and chopped
2 green peppers, seeded and chopped
1 medium red onion, chopped
1 avocado, peeled and chopped (optional)
6 large garlic cloves, crushed
1/2 c. olive oil
2 tsp. salt or to taste
6 Tbl. tarragon vinegar
1/2 tsp. fresh ground pepper
4-6 dashes hot sauce (I used a little more)
1/2 tsp. each dried basil, chervil and tarragon (I couldn't find chervil)
3 Tbl. fresh parsley, chopped
3 Tbl. lemon juice
1 tsp. paprika
2 c. tomato juice (I used hot & spicy V8)
Combine all ingredients and stir well. Refrigerate 4-6 hours. Adjust salt, tomato juice and seasonings to taste and serve.