Noodle Kugel

This is my favorite kugel recipe and it's the

 first one I was given by a friend over 30 years ago.

Kugel is a sweet noodle casserole that's 

traditionally served at Jewish holidays. I make 

it about once or twice a year when the calendar

reminds me. It's a different side dish that goes

well with brisket or lamb. At least that's how 

I've usually served it. It would be a nice

addition to a brunch too. Easter brunch

perhaps? The best of both.

 Ingredients, pretty basic.

 Whisk the room temperature 1/2 stick butter 

and 1/2 brick cream cheese with 2 eggs, sugar,

and 1 C milk (I use whole), 

 Stir in the cooked noodles; 4 oz = about 2 C uncooked.

 Pour into a buttered 8" casserole.

 Combine the 1 C crushed cornflake crumbs with 

1 t sugar and 1/2 t cinnamon. Sprinkle over the top.

 Bake @350º for 25-30 minutes until set.

Serve hot, warm, or at room temperature.

I love leftover warmed-up kugel for breakfast
 the next morning with my coffee.

Noodle Kugel

4 oz flat egg noodles,cooked and drained

4 oz cream cheese, softened

1/4 C butter, softened

1/4 C sugar

1 C milk

2 eggs

(1/4 C raisins, optional)

Whisk the cream cheese, butter, 

sugar, milk, and eggs, until blended. 

stir in the cooked noodles. Pour into 

a buttered 8x8 baking dish. Sprinkle with 

Topping

1 C corn flakes, crushed

1 t sugar + 1/2 t cinnamon

Bake @350º for 25-30 minutes until set.

Serve warm or at room temperature.

4-6 servings

*To double the recipe use a 9x13

 pan and bake for 45 minutes. 

Enjoy!

Links: Facebook, Coastal Charm,
Between Naps on The Porch,
A Stroll Thru Life,

Easy Stuffed Peppers

You'll have these in the oven in no time,
because you can skip browning the beef.

 That's what makes this recipe so easy!

Just mix your raw beef with;

chopped onion, egg, salt, pepper, garlic powder,
 a dash of Worcestershire sauce, all to taste
 and half of the soup.

  Then add enough milk or water to the

 remaining soup in the can and pour, pour
it into the bowl you just used and whisk. 

Sprinkle the cut peppers with salt and
fill with the beef mixture. Pour the soup
mixture over the top of the filled peppers. 

I often sprinkle the tops with paprika

 and parsley flakes for color. 

Cover and bake for about 45-60  minutes.

 I used this pretty Temptations casserole with it's
matching lid that doubles as a baking sheet
or lovely tray....at least that's what the
salesperson at QVC tells me! Warning:
change the channel unless you are prepared
to buy something.

 You'll have enough extra gravy to pour over
the peppers and rice or potato.

Pop a few potatoes into the oven along with

 the peppers and everything will bake nicely

for a complete dinner in under an hour.

 Since I cut the peppers in half, there are
2 halves per person, or 1 for lighter eaters.

A tasty home comfort food dinner.
I like these leftover for lunch later.
I found this recipe at Marty's and
changed very little. 

Easy Stuffed Peppers

3 green, or mixed peppers

1 lb lean ground beef

1 can Cream of Mushroom soup
or Golden Mushroom soup

1 egg

1 small onion, chopped (about 1/2 C)

1/2 to 1 t salt

1/2 t pepper
1/2 t garlic powder

1/2 to 1t Worcestershire sauce

Cut peppers in half lengthwise and remove the
core. Combine the ground beef with 1/2 of
the soup, egg, onion, and the seasonings. Mix well
with a fork. Fill the peppers with the mixture.
Add milk or water to the remaining soup in the
 can; stir with the fork to combine. Pour over 

the tops of the filled peppers; scraping out
all the soup in the can with a small spatula.
I like to sprinkle the tops with paprika
and parsley flakes
Cover and bake @350º for 45 to 60 minutes
until the peppers are tender. 

Serve with rice or a baked potato. 

Enjoy!

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Click HERE for my other stuffed pepper recipe