Peach Dump Cake

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Peach Dump Cake is a layered cake with canned peaches, yellow cake mix, butter, brown sugar and nuts. It doesn’t taste like a cake, more like a peach crisp and it was super yummy and EASY! I had a craving for canned peaches this week and that craving has now been taken care of with this cake.

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Dump everything into a 9 X 13 baking dish. Then bake in a 350 degree oven for 40 minutes. The hard part is always waiting for the cake to cool.

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Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Read more at Bakerella

 

Sour Cream Noodle Bake

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I’ve been going through some of my older recipes and re-taking pictures. I don’t ever feel like going back and posting a new photo on an old post. and I know I’ve posted this recipe before but it is so good, that I thought I’d share it again. And re-take the photo. I’ve been trying to use a different lens of mine that allows more light in my camera. I’m starting to like it more, but now I have to figure out how to crop the photos better.

I haven’t made the Pioneer Woman’s Sour Cream Noodle Bake in a LONG time and did this ever taste good after a 30 minute workout on the treadmill followed by an hour of Body Pump class. Mmmmmm, I deserved it right? :) This is a casserole packed with egg noodles that have sour cream, cottage cheese, and green onions and then there is a meat mixture of ground chuck and tomato sauce. Does anybody know what the difference is between ground chuck and 80% ground beef? Is it just where the it came from in the cow? I always use no-salt added tomato sauce now to save on the salt in-take. My blood pressure is happier when I do that. :) Then the casserole is topped with melted cheese on top. Ben doesn’t get any of this too because of the cheese and sour cream in it, so I will be taking this for lunch the next couple of days. :)

 

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Ingredients from Ree Drummond

1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving

Directions

Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

Serve with crusty French bread.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

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Weight Watcher’s Beef and Broccoli

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Today, I’m posting 2 recipes just for the heck of it, because this recipe was sooooooooooooooooooo delicious. I couldn’t wait until tomorrow to post it! I was going to make a crock pot version of this same dish, but decided on the Weight Watcher recipe that I found because it didn’t take forever to cook. This meal comes together in less than 20 minutes. We really liked it. It’s different from what we normally have and the sauce is just delicious. Please use either beef broth or beef consumme instead of chicken broth. This recipe calls for beef not chicken! Don’t know why the original recipe had that as an ingredient in there? Serve with some rice!

Tonight there’s supposed to be a Lunar eclipse and I’m trying to decide if I want to stay up and watch that. Supposed to happen at 2:30am this morning. I’m going to set the alarm on my phone to get up and look outside to see if anything is going on. Lot’s of sky events happening this week.

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Recipe from Weight Watchers

Points Plus: 5

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided

5 cup(s) uncooked broccoli, florets (about a 12 oz bag)

1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) water
1/4 cup(s) low sodium soy sauce

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Waffle Ice Cream Sandwiches

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Last night, I posted a recipe for Waffle Ice Cream Sandwiches on my facebook page and oh man did I ever want a one of those. I had everything in my pantry to make them. All I thought about at work today were Waffle Ice Cream Sanwiches and finally it was 2:30 so I could go home and make one. I made mine with Edie’s Half the Fat Rocky Road Ice Cream and only used one waffle to make these. Garnished the waffles sandwiches with some peanuts, cool whip, and hot fudge. They do not disappoint! Who says you can’t have ice cream for breakfast? Yes you can.

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Prepare waffles and then gather toppings!

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Waffle Icecream Sandwich

2 toasted hot waffles or 2 chocolate chip waffles
1 cup ice cream (cut to same size of waffle)

Your pick of Garnish

1 -2 tablespoon decorative candies (optional)
1 -2 tablespoon crushed nuts (optional)
1 -2 tablespoon toasted coconut (optional)
1 -2 tablespoon granola cereal (optional)
1 -2 tablespoon praline (optional)
peanut butter spread on before ice cream (optional)

Directions:

1. If using peanut butter,fluff or preserves spread a thin layer on one waffle.
2. Place the ice cream inside the waffles.
3. Then roll the optional garnishes along sides of the ice cream. And enjoy!

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