PW Sour Creme Noodle Bake

I found this recipe here ---> PW

Ingredients
■1-1/4 pound Ground Chuck
■1 can 15-ounces Tomato Sauce
■1/2 teaspoon Salt
■Freshly Ground Black Pepper
■8 ounces, weight Egg Noodles
■1/2 cup Sour Cream
■1-1/4 cup Small Curd Cottage Cheese
■1/2 cup Sliced Green Onions (less To Taste)
■1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.

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

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

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

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

Serve with crusty French bread.

HVR OYSTER CRACKERS

HVR OYSTER CRACKERS


16 oz. oyster crackers
1 env. Hidden Valley Ranch dry salad dressing mix
3/4 c. vegetable oil
1/4 tsp. lemon pepper
3/4 tsp. dill weed
1/4 tsp. garlic powder

Mix oil and HVR salad dressing mix. Add lemon-pepper, dill weed, and garlic powder. Mix (shake) well. Pour mixture over oyster crackers in large bowl and mix well. Bake at 250 degrees for 20 minutes. Cool and store in air-tight container.

Season Pretzels

Seasoned Pretzels
Recipe found at Mommy Hates Cooking
December 30, 2010 By Mommy Hates Cooking
These pretzels will be the biggest hit at any party! Sometimes I have to mention they are seasoned, but once you eat one you will be coming back for more, I promise! I was introduced to these by my sister-in-law at one of our Christmas parties, now I make them for several parties throughout the year!

Ingredients:

1/2 cup Vegetable Oil
1/2 Cup Olive Oil
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Lemon Pepper
1 Tsp Dill Weed
1 Dry Ranch Seasoning Packet
3 Cups of Pretzels (1 bag)

Preheat oven to 350*.

In a large Ziploc bag pour the oil, spices, and ranch packet. Next, pour in the pretzels and mix it all together. I typically mix it well then let it sit for a few minutes and mix again. The goal is to have all the pretzels completely coated. Then, using a cookie sheet with edges pour the pretzels onto the cookie sheet. I use 2 cookie sheets so that the pretzels are not layered on top of each other. Bake these in the oven for 5-10 minutes until warm and crispy.