MRS. HODGE'S KITCHEN

Down South Baked Mac ‘n’ Cheese

My husband calls this the “durty down south macaroni and cheese”, because it taste like the mac ‘n’ cheese only found in the dirty south! I LOVE macaroni and cheese of all kinds- gooey, creamy, baked; You name it, I’ve tried it. I’ve tweaked this particular mac ‘n’ cheese dish over the years and I can say I’m 99% to perfection- Don’t mind me, I am my biggest critic :D 

Recipe: I’ll never tell :)

Baked Lasagna 

Here is a simple, traditional and tasty lasagna recipe! Left overs are even better than the first day served!  If you want to spice it up, I recommend adding spicy italian sausage to the beef, and chopped sauteed white onion (1/2 cup) and green peppers (1/4 cup) to the sauce.

Ingredients

 - 9 lasagna pieces

- 1 lb ground beef

- 2 bottles of traditional spaghetti sauce

- 1 tsp of white sugar

- 1 tbsp of Italian seasoning

- 16 oz whole milk ricotta cheese

- 4 cups of shredded mozzarella cheese

- 1/2 cup of grated parmesan cheese

- 1 egg

- 3 garlic cloves (finely chopped)

- Dash of salt and black pepper 

- Additional parmesan cheese, italian season and bread crumbs (Optional garnish)

Directions 

Cook lasagna pasta according to box instructions (Usually 8-9 minutes in  large boiling pot of  water uncovered).

Brown ground beef in a pan and drain.

Add spaghetti sauce, white sugar, 1/2 tbsp italian seasoning, and dash of salt and pepper to ground beef. Stir, cover and let simmer for 5 minutes.

In a large bowl beat egg, add ricotta cheese, 1/2 teaspoon italian seasoning and dash of salt and pepper, mix. Add chopped garlic, parmesan cheese, 2 cups mozzarella cheese and dash of salt and pepper. Mix well.

In a 14x9 greased baking pan, spread 1/2 cup of sauce on bottom of pan (this should lightly coat the bottom). Place 3 lasagna pieces lengthwise in pan (they may slightly overlap). Dollop half of the cheese mixture on top of noodles and evenly spread. Pour about 3/4-1 cup of sauce on top of the cheese mixture and evenly spread. Repeat this layering process one more time. Top the last layer of sauce with the remaining 2 cups of mozzarella cheese. Sprinkle with bread crumbs, italian seasoning and grated parmesan cheese (Optional).

Cover with foil and bake at 375 degree F for 20 minutes. Remove foil and bake for an additional 10 minutes. Let cool and serve.  

Enjoy!!!

Southern Baked Candied Yams

These are some sweet flavorful candied yams! This was one of my side dishes for Thanksgiving dinner.  

Recipe: http://divascancook.com/2011/11/southern-baked-candied-yams-recipe.html

*Note- The recipe calls for 2 cups of sugar; I cut it down to 1 cup.

*Noe- Added a 1 tbsp of lemon juice to the syrup 1/2 way through cooking (help prevent yams from darkening)

Pumpkin Cheesecake Muffins

A few years back, my husbands boss made some of the best pumpkin bread I ever tasted! When I asked her for the recipe, I was surprised to hear it was an out-of-the-box Pillsbury Quick Bread and Muffin Mix! Needless to say, this became one of my staple fall time foods to make. I happen to see a recipe on the side of the box for Pumpkin Cheesecake Muffins, and decided to make these yummy semi-homemade treats on Thanksgiving morning…a gal needed a break from all the cooking (from scratch) I did the previous day ;) The recipe is EASY and REWARDING!

Ingredients

Filling

1 (8 oz) pkg cream cheese, soften

1 egg

2 tbsps sugar

2 tsps grated lemon peel

(I also added 1/2 tsps of good vanilla extract)

Muffins

1 (14 oz) pkg PILLSBURY Pumpkin Quick Bread

3/4 cup milk

2 tbsps vegetable oil

1 egg

3 tbsps butter, melted

1/4 cup chopped pecans (I didn’t add these b/c my son can’t eat nuts)

Directions

1. HEAT oven to 350 degrees F. Spray muffin pan with no stick spray, or butter the cups.

2. BEAT cream cheese in a medium mixing bowl with electric mixer until soft. Add eggs, sugar, lemon peel, vanilla, beat until smooth.

3. EMPTY pumpkin bread mix into a large bowl. Remove 3/4 cup dry mmix and set aside in small bowl to make topping. Add milk, oil and egg to remaining bread mix in large bowl. Stir 50 strokes or until blended.

4. FILL each muffin cup with about 1/4 cup batter. Make indentation in batter with a small spoon coated with non-stick spray. Put one heaping tbsps cream cheese mixture in center of each muffin.

5. ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tbsps over each muffin.

6. BAKE for 20 minutes. Cool for 10 minutes in pan. Remove muffins from pan. Place on baking rack to finish cooling. 

*Note- There was enough batter to make 8 average size muffins.

Down Home Chili with Creamed-Corn Bread

This is that kind of chili that you and the family should eat on Saturday evening, while watching a movie, in the bed! I’m positive it will put you to sleep! And of course, you will have sweet dreams :) The cornbread, made with creamed-corn and a touch of vanilla , is one of my favorite ways to prepare corn bread. Thank goodness the pot yields a lot-so you will have left overs.  

Blueberry Lemon-Ricotta Pancakes

I have a weakness, a real fetish for PANCAKES. As if I haven’t posted enough pictures of pancakes, check these out! These cakes were so fluffy, moist with crispy buttery edges, and I can’t forget those plump juicy blueberries. Yumm!!!
 

Brunch at the Hodge’s

Baked ziti, tossed italian salad, yeast rolls, fruit-ka-bobs and lemon pound cake.