It's Alive

Another recipe using my living cottage cheese.  This one even required it to be processed which I prepared weeks ago.  

Three Cheese Chicken Penne Florentine 
 Serves 8
Adapted from Cooking Light

• Cooking spray
• 2 cans mushrooms, drained
• 2 T. dried onion
• 1 can spinach, well drained
  
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 (16-ounce) carton 2% low-fat cottage cheese 
• 8 cups hot cooked penne (about 16 ounces uncooked tube-shaped pasta)
• 2 cans chicken breast (about 2 cups)
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided $
• 1/2 cup (2 ounces) grated Parmesan cheese, divided
• 1/2 cup 2% reduced-fat milk
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

1. Preheat oven to 425°
2. Place cottage cheese in a food processor; process until very smooth. Combine mushrooms, onion, spinach, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Note: You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

Frothy Cottage Cheese

In December, I processed cottage cheese in the food processor for potato pie and did about 3 pounds too much.  It took on a life in itself morphed into this frothy light stuff that grew when you stirred it.  It was just too creepy to eat.  I looked for a lasagna recipe that used cottage cheese instead of ricotta and luckily found one. 

Pioneer Woman Lasagna 
Serves 12
From pioneerwoman.com

Ingredients

• 1-1/2 pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

My Dream Freezer. Empty.

Dried Crystallized Blueberry Jam

I couldn't even get it out of the jar to heat it to melt the crystallized sugar.  First I had to add a little water to soften the jam.  But it all worked out ok.  Sorta.  But then I turned it into a crumb cake and it was yummy.  And well disguised. 

 

Blueberry Jam Crumb Cake

From Food.com

Serves 9-12

Crumb Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter, chilled (cut into small pieces)
1/4 cup fresh blueberries (or frozen, don't thaw)

Cake
 
cooking spray
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup powdered sugar
1/4 cup butter, softened
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
6 tablespoons milk
2 tablespoons lemon juice
1/4 cup blueberry jam

To prepare crumb topping, combine 1/4 cup flour with cinnamon and brown sugar in small bowl. Using a fork, cut in two tablespoons of butter until mixture resembles course meal. Set aside.
 

Preheat oven to 350 degrees.

Lightly coat 8-inch baking pan with cooking spray, set aside.
 

In a small bowl combine all dry ingredients (except sugar) and set aside.
 

Combine in mixing bowl powdered sugar and 1/4 cup of butter and beat until well-blended(about 2 minutes). Add vanilla and almond extracts and the egg to the mixture and beat another 2 minutes. Combine milk and juice and add to sugar mixture and beat another 2 minutes.
 

Add half the flour mixture to sugar mixture and stir until smooth.  Add remaining flour and stir until just combined.
Spoon half the batter into pan, spreading evenly.  Top with jam.  Spoon remaining batter over jam layer , spreading evenly.  Sprinkle top with fresh blueberries and then top the blueberries with crumb mixture.
 

Bake for 45 minutes or until a wooden toothpick comes out clean. 

Calories per serving (1/12 or 58 g.): 184

Deer Repellant

I bought a gallon of hot pepper sauce a couple of years ago to make up an animal repellant for my garden.  I still have about a gallon left.  This recipe puts a dent in it. 

Franks's Red Hot Buffalo Chicken Dip
From Frank's
Makes 4 cups

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce (I added half the amount)

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each)  white premium chunk chicken breast in water, drained

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.  Triscuits are great.  (I just served cold.  Wow. I totally missed the bake directions.)

1/4  cup serving: 144 calories

TIPS: Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Tip: You may substitute 2 cups shredded cooked chicken.