Category Archives: Comfort Food

Beef-n-Noodles

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These noodles were my favorite meal growing up.  My mom would serve them with mashed potatoes and green beans with shelley beans and I couldn’t have been happier.  Now, my trio enjoys them.  And the best part — they are super easy to make thanks to a secret ingredient from the freezer section that makes them “semi-homemade.”

The secret ingredient is Reese’s frozen noodles.  Instead of slaving over homemade noodles, I just grab a package of these and cut the prep-time significantly.

Apparently, beef-n-noodles is a “southern” thing — not the true south — but a Southern Illinois thing at least.  After I married Mike (he’s from the suburbs of Chicago) and made noodles as part of the meal for the first Thanksgiving I hosted — I quickly learned that these noodles aren’t “normal” in families from North of I-80.

No matter if you’ve had beef-n-noodles before or you’ve never tried them — give this recipe a try.  They are a delicious comfort food and I’ve yet to meet a kid who doesn’t love them.

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Beef-n-Noodles
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Serves: 8
 
Ingredients
  • 4 cups beef stock
  • 1 cup cooked beef chunks (I use leftover roast beef)
  • 2 beef bullion cubes
  • water
  • 1 bag Reese's Frozen Noodles
  • pepper
  • salt
Instructions
  1. In a large pot (I use a stew pot) combine the beef stock, beef chunks, and beef bullion cubes. Add water until the pot is ¾ full. Heat until boiling. Add the noodles and reduce heat. Cook on low for several hours, adding water as needed. The longer they cook, the better they taste! Add generous amounts of pepper and salt before serving. Great with mashed potatoes.

 

Cookie Butter Baked Oatmeal

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Recently, breakfast has been baking time.  With the trio on summer break, we rarely have anything scheduled before 10 am, which gives us plenty of time to make yummy breakfast goodies in the morning.

This recipe was inspired by a jar of Trader Joe’s Cookie Butter that has been hanging out in my cabinet since Christmas.  It’s similar to Biscoff spread so either ingredient should work in this recipe.  The resulting oatmeal has that spicy cookie flavor — and it was the perfect recipe for the dreary and rainy day.  (Pardon the photo quality — it was raining and dark so there was no natural light).

I made this in a round 2 quart Corningware dish, but when I make it again I think I will make it in a 9×13 inch pan and cut it into squares.  Also, you can serve it with syrup, but I didn’t think it was necessary so we just ate ours plain.  The kids loved it.

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Cookie Butter Baked Oatmeal
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Serves: 6
 
Ingredients
  • 1¾ cups old fashioned oatmeal
  • 1½ tsp baking powder
  • ½ cup Cookie Butter
  • 1¼ cup milk
  • 3 eggs
  • 1 tsp vanilla
  • ¼ cup sugar
Instructions
  1. Spray a large dish (round or 9x13) with PAM. In a large bowl, mix the oats and baking powder together. In a separate bowl combine the cookie butter, eggs, milk and vanilla and mix well. Mix the dry ingredients and wet ingredients together and pour into prepared pan. Bake for 25-30 minutes or until set.

Anna requests chocolate chip oatmeal nearly every day and she gave this “special” Cookie Butter Baked Oatmeal two thumbs up — and a tongue out for good measure. 😉

Bananas Foster Muffins

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Sorry for the hiatus.  Vacation.  Work.  Summer break.  A brief stint in hard-core low-carbing.  None of it has been conducive to a cooking blog.

The trio and I have been going on outings on Tuesdays and Thursdays to enjoy summer.  Last Tuesday, we headed to Bloomington to go to Chuck E. Cheese with the Kilmartin’s — but before we headed out I whipped together these bananas foster muffins for breakfast with overripe bananas that were calling me from my countertop.  I’m always looking for new ways to use up old bananas…

These muffins were a hit with the trio — they all loved them.  The flavor is perfectly bananas foster.  Delicious!  These were great for breakfast but would also make a fantastic dessert served with ice cream and real bananas foster!

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Bananas Foster Muffins
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Serves: 6
 
Ingredients
  • 1 ½ cups mashed, very ripe bananas (I used 4)
  • ½ cup brown sugar
  • 1½ sticks unsalted butter, divided
  • 3 Tbsp dark rum
  • ¼ cup white sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1½ cups all-purpose flour
  • 1 ½ tsp. baking soda
  • 1 tsp. salt
Instructions
  1. Preheat oven to 350. In a small saucepan, melt a stick of the butter. Add the bananas and brown sugar and caramelize. Remove from heat and add the cinnamon and vanilla. Allow to cool slightly.
  2. In a mixer, combine the remaining butter and white sugar. Add the egg and mix well. Add the cooled banana mixture, baking soda, and salt. Mix in the flour until just combined.
  3. Spray 12 muffin liners with PAM and fill ⅔rds full. Bake for 18-20 minutes.

 

Laura’s Coca-Cola Cake

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*****The Weitl clan is on vacation so this post was graciously written by the infamous Laura.  Special thanks to one of my BFFs for contributing!!******

I love Coca-Cola. I love chocolate. I love cake. What I didn’t realize until recently is that I could put all of those things together and come up with delicious yumminess.

I love the get togethers we have with the Weitls. I was supposed to bring a dessert for one of our family dinners and decided to make Chocolate Coca-Cola Cake. I had made it once before and shared a few pieces with Jamie and she really liked it so I decided to make it again. No one was disappointed.

Before this recipe, I had never made a cake from scratch. I didn’t see the point since opening a box was so easy. After this, though, a box cake just isn’t quite good enough. The ingredients are easy to find. In fact, I had all of them in my house when I decided to make it the first time except for one… buttermilk. That was easy to remedy though. Just put ½ Tbsp. of white vinegar into a ½  cup measuring cup and then fill the cup with milk. Let it stand for 5 minutes and you have buttermilk substitute. Clean up is easy as well. There aren’t a lot of dishes to deal with. The hardest part is waiting for the cake to cool a bit before pouring on the frosting.


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Coca-Cola Cake
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Serves: 12
 
Ingredients
  • Cake Ingredients:
  • 2 cups flour
  • 2 cups sugar
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 2 sticks softened butter
  • ¼ c. unsweetened cocoa powder
  • 1 c. Coca-Cola
  • ½ c. buttermilk
  • 2 eggs
  • 1 tsp vanilla (I used Jamie’s Homemade Vanilla)
  • Frosting Ingredients:
  • ½ c. butter
  • ¼ c. unsweetened cocoa powder
  • ½ c. Coca-Cola
  • 4 cups powdered sugar
Instructions
  1. Cake Directions: Preheat oven to 350degrees. In a large bowl, combine flour, sugar, baking soda, and cinnamon. Set aside. Put butter, cocoa powder, Coca-Cola, and buttermilk in a saucepan over medium heat. Stir until it comes to a boil. Remove from heat and pour it into the flour mix. Stir until combined. Add 2 eggs and 1 tsp vanilla. Mix. Pour into greased 9x13. Bake for approximately 30 minutes. I like to take it out a little early so it is nice and moist.
  2. Frosting Directions: Combine butter, cocoa powder, and remaining Coca-Cola in a saucepan (I use the same one I used for the cake) over medium heat until it comes to a boil. Remove from heat. Slowly whisk in powered sugar until smooth. Pour frosting over warm cake.

 

 

This cake receives 10 Wooden Spoons — a very high honor!  5 from the Weitl clan and 5 from the Kilmartin clan.  We all loved it and devoured it — as you can tell from Cade’s chocolatey face above!

Mexican Lasagna

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I originally made this recipe about 4 years ago and Mike wasn’t a fan.  I made it again last week and he thought it was great.  Someone’s palate is expanding.  Thank the Lord!

This recipe is a great alternative to the traditional “taco night” – basically it’s a combo of enchiladas and tacos in lasagna form.  It tastes great and reheats very well for leftovers.  I ate it for breakfast the next morning.  I actually ate this four times — two dinners, once for lunch, and once for breakfast.  It’s delicious.  We served it with Mike’s infamous BLT guacamole.

Definitely a winner — and a recipe that I’ll be adding to our regular rotation.

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Mexican Lasagna
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Serves: 8
 
Ingredients
  • 1 lb hamburger
  • 10-15 corn tortillas
  • 1 large can enchilada sauce
  • 1 can fat free refried beans
  • ½ cup chopped onion
  • ½ cup chopped green pepper
  • 1 bag shredded Mexican blend cheese
  • diced tomatoes
  • lettuce shreds
  • sour cream
Instructions
  1. Preheat oven to 350. In a skillet, brown hamburger, onion, and green pepper. Drain. Add enchilada sauce and refried beans and cook until bubbly. Spray a casserole dish with Pam and place tortillas in the bottom (I broke some of them in pieces to mostly cover the bottom. Pour ⅓ of the hamburger mixture over the top of the tortillas and then ⅓ of the bag of shredded cheese. Repeat layers 2 more times. Bake for 20-25 minutes until bubbly. Top with diced tomatoes, lettuce, and sour cream.

 

Chocolate Pudding Cake

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On Saturday evening, Mike was grilling steaks to celebrate our new deck and I threw together this tasty chocolate pudding cake.  I had seen a similar recipe on Something Swanky for Easy Hot Fudge Cake (wish she’d host a photography class…) late last week and it reminded me of this recipe.  However, I knew if I called it Hot Fudge Cake Mike would be 10 times more likely to eat it.  So I dug out my old “Heavenly Dishes” cookbook that my mom and my deceased ex-step-grandma bought for me (I have two copies) when I was around 9 and threw together this recipe, dubbed it Hot Fudge Cake instead of Chocolate Pudding Cake, and it was was enjoyed by all.

This was actually the first cake I ever made from scratch by myself.  It’s extremely easy — it is all mixed in the same 9×9 pan it’s baked in — and turns out super rich and gooey.  I remember eating it as a kid with milk poured on top.  However, it’s even better with a big scoop of vanilla ice cream.  It’s very rich so a little goes a long way.  Definitely one of my ultimate comfort foods!

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Chocolate Pudding Cake
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Serves: 9
 
Ingredients
  • Cake:
  • ¾ cup sugar
  • 1 cup flour
  • ¼ tsp salt
  • 2 Tbsp. cocoa
  • ½ cup milk
  • 3 Tbsp. melted butter
  • 1 tsp vanilla
  • Topping:
  • ½ cup sugar
  • ½ cup brown sugar
  • ¼ cup cocoa
  • 1½ cups water
Instructions
  1. Combine dry cake ingredients in a 9 inch square pan. Stir in milk, butter, and vanilla. Spread batter in pan. Mix topping sugars and cocoa together and sprinkle over batter. Pour water over all (do not mix) and bake at 350 for 40 to 45 minutes. Serve warm with cream.