BIZZY BAKES

Sometimes, I see a dish online, either in some one's blog or on one of the major Recipe sites. It rings a bell and memories come flooding in. That is what happened with this one.  I cleaned the refrigerator, last night, and found I had overbought both cottage cheese and Ricotta and I wanted to use them up. I went looking at allrecipes.com and indeed, I found two memory recipes. My Mom used to make Hungarian noodles and I remembered the ingredients from that time. I had to make it and when I did, the taste was not as I remember it, but it is tasty and creamy and a dish to love.  Hungarian Noodles    Ingredients: 1 (8 ounce) package gluten-free spaghetti 2 cups cottage cheese  2 cups sour cream  1/2 cup chopped onions  2 tablespoons Worcestershire sauce  1/2 teaspoon salt  1 tablespoon grated Parmesan cheese  1 pinch ground paprika Method: Cook pasta according to package directions.  Drain and rinse. Prehea...

We learn something of importance, each day, and today I learned from my esteemed colleague and buddy, Louise that August is Goat Cheese Month (I am not mentioning that is also Brownie month - that is a secret.) Check this out, if you like to use goat cheese.  It is amazing. Also go to Louise's, Months of Edible Celebration s, to learn more about anything and to be fascinated. In honor of the month, here are some of my recipes using goat cheese. Brussels Sprouts with Goat Cheese Sun Dried Tomato Mac and Goat Cheese Goat Cheese Stuffed Spinach Pancakes Quinoa Pasta with Goat Cheese and Vegetables Goat Cheese-Spinach Quesadilla Honey Almond Strawberry Salad Lemon Pasta with Norwegian Salmon There are more here and on My Sweet and Savory.  I think, we like goat cheese.  If you are wondering what you assignment is, it is to make something with goat cheese.

Another month with The Home Bakers (THB) and we have made strawberry coffee cake.  With the fruit in season, this was a pleasure to make.  The cake has cream cheese in it which always makes a cake better.  The strawberries filled the cake with goodness,  This one was a success for us. Strawberry Coffee Cake  selected by Alice   (gluten-free) 8 ounces cream cheese 3/4 cup oil 3/4 cup sugar 1/4 cup milk 2 eggs 1 teaspoon pure vanilla extract 2 cups gluten-free flour mixture 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups fresh strawberries, sliced 1/4 cup brown sugar 1/2 cup chopped walnuts Method: Preheat oven to 350 degrees F. In the mixer bowl, combine cream cheese, butter and sugar and beat until light and fluffy. Stir in milk, eggs and vanilla and beat thoroughly. In another bowl, combine the flour, baking powder, baking soda and salt.  Stir to blend. Add dry ingredients to cheese mixture ...

This is a Cooking Light recipe and to my dismay, it was called White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini. One of the reasons, I have difficulty titling recipes is because of a trend of listing all the main ingredients, in the title. I am guilty of doing this, as well, but I don't really like it. I understand, by naming all the ingredients, it is apt to have something that appeals to almost everyone. On the other hand, who wants to read an ingredient list, as the title of the recipe? The problem is, what gets cut out? In this recipe, everything is important. There is no star. Each food works with the others and the result is in the total dish. I decided to shorten the "real" title and use the first words, White Bean and Sausage Ragout. I could have called it, Kale- Tomato Ragout or White Bean and Tomato or Sausage and Zucchini......you get the point. In the end, I guess it does not matter, in this case. What does matter is that this ma...

Is it possible that the recipes get better and better, each week?  As I sift through the dishes, I mark this one or that one to make but each week, it seems, I select more.  I can't possibly make all of these and certainly can't eat them all.  The next best thing is to share some of the features with you.  We have a number of recipes that got the same number of clicks so this week is an all-click list. Very Berry Nut Crumble from Moore or Less Cooking Simple No Knead Bread from Couponing and Cooking Churros from Flour Me With Love Buttered Pan Biscuits from Call Me PMC Better Butter Chicken (Veggie) from Veggie Converter Cinnamon Banana Cake from Love Bakes Good Cak e I am sure, we can see why, these recipes got the interest of you, the readers.  Thanks for making it easier on me, this week. Please share with us, this week.

I have been lax in sharing my lunches. Actually, I am way behind in sharing recipes. I have all these pictures that I have not used and would love to catch up. I decided to attempt to post a soup a week, as I do for the muffins. I know, I have missed a few weeks but I have made over 40 different muffins, so far and plan to complete 52, soon. I am yearning for soup, although it is still very humid and hot. As long as I can eat in an air conditioned room, it should be fine. For lunch today, it had to be this recipe from Sargento. I had printed it up and left it on my desk. Each time, I sat down at the computer, I would see my Corn Soup, waiting to be made. Today was the day. I had to make a decent lunch to keep my commitment and this soup would more than do. I made a number of changes and lightened the soup up, considerably. Cheddar Corn Soup 1 tablespoon olive oil 1 medium onion, chopped 1/2 cup diced red bell pepper 1 teaspoon garlic, minced 1 cup of. reduced sodium veget...

The summer is passing by much too quickly, for me.  It is hard to believe, it is time for another posting for the SRC.   You do know what the SRC is?  In case, you missed what has been going on around you on Mondays, this is a group of foodie bloggers who are assigned bloggers to cook from and to reveal on their assigned Monday.  Each Monday, a different group reveals the fruits of their labors of love. A genius is our Amanda who created this group.  Even, she could not have known how this was going to take off and become part of all of our lives.  Thanks again, Amanda.  Jane is the leader of my group and I will vouch for the hard work she puts in and the nonsense she ends up taking, at least from me.  You can find our wonderful Jane at the Heritage Cook .  Please do visit all the gals who work so hard to make the SRC a reality.  There are many others and you will find them listed at SRC.  Each month, I describe a fantasti...