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Buttermilk Clouds

Baked Ziti


I forgot how the conversation at the dinner table went tonight. I think it was something like:
  • WOW
  • I really like this!
  • This may be better than lasagna.
  • I really like this!
  • I was scared.
  • I really like this!

And, it was good! I used a little more mozzarella than the recipe called for (ummm....I used the whole bag which was double of what the recipe said). But, I don't think that is what pushed it over the edge. It would of been wonderful even without all that yummy mozzarella.

This is what you will need to gather:


And this is the recipe. Pretty simple, but simply good.

Baked Ziti
1 pound dry ziti pasta or rigatoni
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
3 tablespoons grated Parmesan cheese

1.) Bring a large pot of lightly salted water to a boil.
Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.) In a large skillet, brown onion and ground beef over
medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.) Preheat the oven to 350 degrees F (175 degrees C).
Butter a 9x13 inch baking dish. Layer as follows:

  • 1/2 of the ziti
  • all the Provolone cheese
  • sour cream
  • 1/2 sauce mixture
  • remaining ziti
  • all the mozzarella cheese
  • remaining sauce mixture
  • top with grated Parmesan cheese

4.) Bake for 30 minutes in the preheated oven, or until cheeses are melted

Set this on the table with a loaf of fresh homemade bread and enjoy!



By: Sharon Pickering | 9/23/2007 at 3:55 PM | | If you want, you can leave a comment by clicking here.

Bread Pudding

Bread Pudding

I have been a long time fan of The Pioneer Woman Cooks. She does good, down home food. Yummy for your tummy. This bread pudding has been on my list to make.

Finally today was the day. I did make a couple of changes. I had a carton of Half and Half that I wanted to use, so I substituted that for the milk. I didn't have sour dough bread, but half a loaf of french bread. I didn't have pecans. (I didn't think this out very well, did I?) Lastly, I didn't have any whiskey in the house. (Where did it go?) I just added some vanilla to the sauce. I wanted to lick the plate. But, I have problems.

Be prepared. Your eyes will roll back in your head, and the only conversation at the table will be 'yummmm' or 'wow'. Or proposals of marriage.

The Best Bread Pudding

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
2 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup pecans, chopped finely

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

Whiskey Cream Sauce:

1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

Store leftovers in fridge.
From The Pioneer Woman Cooks!

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By: Sharon Pickering | 9/12/2007 at 4:38 PM | | If you want, you can leave a comment by clicking here.