Tuesday, November 25, 2008

Poppy Seed Bread

This recipe comes from The Taste of Home Recipe Book. The date of the book is 1994 so it is an older one. I absolutely love this bread. I've made this several times in the past but this is the first recipe I've come across where it has a glaze using 3 extracts. Normally, I've seen these breads with a lemon glaze. This reminds me of the 5 Flavor Pound Cake that I've made. You don't have to make the glaze though. This is a very good bread even without it. Since this recipe makes two loaves I used an 8 x 4 inch pan and also a 9 x 5 inch pan. It worked out fine, however, the bread rose a bit more and had a real nice crack in the 8 x 4 inch pan, so you may want to use two of those (if you have 2, I only had one). It also states to let the breads cool in their pans. I don't like doing that for fear that I will never get them out in one piece!!! I'm leaving early on Thursday morning for the holiday so I hope everyone has a nice Thanksgiving (don't know if I will have a chance to post tomorrow.) Enjoy the holiday and all the good food that goes along with it. We can all worry about our waistlines (and hips and thighs) after the holidays. It is really hard to resist all the good treats between now and Christmas...Enjoy!!!!!!

3 cups all purpose flour

2 1/4 cups sugar

1 1/2 tablespoons poppy seeds

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

3 eggs, light beaten

1 1/2 cups milk

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter extract


3/4 cup sugar

1/4 cup orange juice

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon butter extract

In a large bowl, combine first five ingredients. Add eggs, milk, oil and extracts. Pour into two greased 8 1/2 in x 4 1/2 in loaf pans. Bake at 350 degrees for 60-65 minutes. Cool completely in pans (I cooled 10 minutes and removed.) In a saucepan, bring all glaze ingredients to a boil. Pour over bread in pans. (I poured over bread on rack and put wax paper under it.) Cool for 5 minutes; remove from pans and cool completely.

Sunday, November 23, 2008

Baked Acorn Squash

This recipe is so simple and tasty that I don't know why it has taken me so long to finally make it. I have always loved squash but just never got around to cooking it myself. After making this recipe, I'm sure all that will change. It is just sooo good. I think it could almost pass for a dessert. Almost....but not quite!!!! I came across this on Simply Recipes but you can kind of just use this as a guide since it's so simple to make. I will be having this again soon. I made 4 halves and my husband and I had one each. My youngest son did not care this at all so the next night we warmed up the 2 that were left. They were ok but not nearly as good as when they were freshly made.

2 Acorn squash

2 Tbsp butter

4 Tbsp brown sugar

4 teaspoons Maple Syrup

dash of salt

Preheat oven to 400 degrees. Using a strong chef's knife and perhaps a rubber mallet to help (I used the rubber mallet - these things are tough), cut the acorn in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out. Coat the inside of each half with 1/2 tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a tbsp of brown sugar to the cavity of each. Dribble on a tsp of maple syrup to each half. Bake in the oven for 1 hour, or until squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. (serves 2 to 4 depending on how much squash you eat)

Wednesday, November 19, 2008


I have never had popovers before. I heard of them but really had no clue what they were. They are similar to dinner rolls but these have no yeast in them. Since I have a fear of baking with yeast (I've never made homemade bread before) this was a good recipe for me to try. Maybe this will be a first step into finally deciding to try and make bread. We'll see. We had these on the side this evening with turkey, acorn squash (which I will have on my blog in a few days) and potatoes. Since we will not be here Thanksgiving and will be at the beach instead, I decided to make a turkey dinner now because I don't want to miss out on making turkey! You can have the popovers plain or with some butter or jam. They are crispy and flaky on the outside with sheets of thin dough on the inside. Really good. If I were not as full as I had been by the time they were ready I would have had more than one. My husband (who found this recipe and gave it to me to try) says he thinks they would be good cut in half with a scoop of ice cream in them or filled with cream like a cream puff. I think you can really do lots of other things with them besides just having them with dinner. This recipe is from Wegmann's monthly magazine. I urge you all to try this. It doesn't get any more simple than this and once you taste one you can just imagine all the different things you can do with these. I think I will add some sugar to them the next time I cook them.....

5 Tbsp Wegmann's Pure Olive Oil, divided (I used evoo from Aldi's - any good one will do)

2 cups flour

1 tsp salt

4 large eggs

2 cups whole milk

You'll need: Two 12 count cupcake tins, baking sheet and vegetable cooking spray.

Preheat over to 350 degrees. Place cupcake tin on baking sheet. Spray every other cupcake form with vegetable spray; add 1 tsp olive oil. Place in oven 10 minutes; make sure there is 5 inches of space between oven racks/top of oven. As this heats, make the batter. For batter: Blend salt and flour in large bowl. Set aside. Whisk together eggs and milk in separate bowl. Slowly whisk egg /milk mixture into flour mixture, blending until well combined. Pour batter into oiled forms until each form is 3/4 full. Bake 40-45 minutes (without opening oven door) until golden and puffed. Poke a hole in each popover with fork to release steam. Serve immediately.

Monday, November 17, 2008

Downeast Maine Pumpkin Bread

This is an absolutely delicious pumpkin bread. The flavors are very bold and will not disappoint! I found this recipe on allrecipes. It is one that has gotten 5 stars and been reviewed by over 2,000 people. I like trying ones like that because they will usually be very good. How can sooo many people be wrong! The only change that I made was what many of the reviewers recommend and that was substituting 1/2 cup applesauce and using only 1/2 cup of vegetable oil. I think next time I will use the full cup of vegetable oil instead. I think it will be fine. I like these types of breads very moist. I don't think I would add anything to this bread like nuts, or chocolate chips because the bread is really very good on its own.

1 (15 ounce) can of pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Preheat oven to 350 degrees. Grease and flour three 7 x 3 inch loaf pans.. (I used two 9 x 5)

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared loaf pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Katherine of Smoky Mountain Cafe has tagged me to reveal 7 random facts about myself. Well here goes!
I am a huge dog lover. (All animals really)
My favorite food would be chocolate cake.
My favorite drink is a strong cup of coffee or a cafe mocha (hence the food blog name!)
I am a big horror movie fan.
My favorite author is Ann Rule and I can't wait for her new book to come out.
Hate to admit this but I am a big wrestling fan and watch it with my youngest son!
I sing all the time and wish I had a good voice but I really don't. But it doesn't stop me......

Friday, November 14, 2008

Alsatian Apple Tart

Even after this recipe I still have apples left!! This comes from the Dorie Greenspan book "Baking - From My Home to Yours." It's very good. It has a European flair (at least to me) and it is not too sweet. The custard that is poured over the apples is delicious. This took a little while longer for me to bake than what the recipe states so just watch it carefully for the last 10 minutes or so. It is definitely a dessert that needs to be eaten the same day or at the latest the next day. It's so good so it may not even last till the next day!!!! Here is the recipe for the tart dough and then the filling.....

1 1/2 cups all purpose flour

1/2 cup confectioners' sugar

1/4 tsp salt

1 stick plus 1 tablespoon very cold or frozen unsalted butter, cut into small pieces

1 large egg yolk

Put the flour, confectioners' sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change - heads up. Turn the dough out onto a work surface and , very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Butter a 9-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust has baked. Don't be too heavy handed - press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To Bake: Center a rack in the oven and preheat the oven to 375 degrees. Butter shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack (keep it in its pan).

For the Filling:

1 pound medium size firm sweet apples, such as Golden Delicious (I used Fuji)

1 9-inch tart shell made with the Sweet Tart Dough, partially baked and cooled

3/4 cup heavy cream

6 tablespoons sugar

1 large egg

1 large egg yolk

3/4 teaspoon pure vanilla extract

About 1/3 cup apple jelly plus 1 teaspoon water, for glazing or confectioners' sugar for dusting (I used the confectioners' sugar)

Center a rack in the oven and preheat the oven to 375 degrees. Put the tart pan on a baking sheet lined with partchment or a silicone mat. Peel the apples, cut them in half from top to bottom and remove the cores. Cut the apple halves lengthwise into thick slices (about 1/4 to 1/2 inch thick) - I cut mine thinner - and lay them in the tart shell, arranging them in overlapping concentric circles and mounding a few slices in the center. If the apples stick up above the rim of the crust, so much the better. In a 1 quart measuring cup with a spout (for convenience) whisk together the cream, sugar, whole egg, yolk and vanilla and pour mixture over the apples. Bake the tart for 50 to 55 minutes (mine took 60), or until the apples can be easily pierced with the tip of a knife and the custard is set. (If a knife inserted into the custard comes out clean, then it's done.) Transfer the tart to a rack and allow it to cool to just a tad above room temperature or to room temperature. If you want to glaze the tart, bring the jelly and water to a boil. Using a pastry brush and a light touch, cover the top of the tart with the hot jelly. If the apples and custard have separated, use the glaze to fill in the cracks. If you are not glazing the tart, just dust the top generously with confectioners' sugar.

Wednesday, November 12, 2008

Deep Chocolate Pound Cake

This cake comes from the October 2008 issue of Bon Appetit. Most of you can probably make this cake with your eyes closed. Very easy. My husband did not care for it at all. My oldest son loved it. So I guess it's just a matter of taste. It's a little on the dry side but that could my fault. I may have overbaked it a bit. It's a decent pound cake. It reminds me of something in between a chocolate "bread" and a cake. I didn't have any mini chocolate chips so I just used regular ones. If you are looking for a very easy chocolate recipe, I would recommend trying this one.

I am debating whether or not to renew my subscription to Bon Appetit. I have noticed that there are more advertisements than anything else lately. I recently subscribed to Cuisine At Home, a cooking magazine with NO advertisements....very nice!!!! (Oh, I'm also not done yet with all the apples recipes....there are more coming and I STILL have more apples in the fridge....!)

2 1/2 cups all purpose flour

1 teaspoon baking powder

3/4 teaspoon coarse kosher salt (I used regular salt)

1/4 teaspoon baking soda

1/2 cup sour cream

1/2 cup whole milk

1/4 cup unsweetened cocoa powder

1/4 cup honey

2 tablespoons boiling water

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

Position rack in center of oven; preheat to 350 degrees. Butter and flour a 9 x 5 inch loaf pan, tapping out any excess flour. Whisk flour, baking powder, salt and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Monday, November 10, 2008

Caramelized Apple Crumb Cake

(Please forgive the way this picture came out....don't have any decent ones of this cake to post and this recipe is worth posting!)

As you can tell I still have a ton of apples here. I am in the process, believe it or not, of making an apple tart while I am posting this apple cake. So there will be more apple recipes in the near future!!! I don't know where this recipe came from since it has been photocopied with no name of a book or magazine. I am assuming it is from a magazine or newspaper. My husband found this a while ago and gave it to me to try. It is really, really good. Good enough that it is worth the trouble to make it. This is a little more time consuming than some other recipes since you have to cook the apples first and then you have to remember to layer them onto the batter after 15 minutes of cooking and then cook another 15 minute and layer the topping. The end result is worth the time it takes. If you do decide to try this, I have to say that I baked this at least 15 to 20 more minutes than what the recipe suggests. So keep an eye on it and don't worry if it is taking longer than what the recipe states.

For the apples -

4 or 5 medium cooking apples. I used Fuji. I find they really work well.

Juice of half a medium lemon (about 1 tablespoon)

1 tablespoon frozen orange juice concentrate (I used 2 tablespoons orange juice and it worked fine)

1 1/2 tsps ground cinnamon

1/4 cup sugar

2 tablespoons unsalted butter

For the topping

1 cup flour

3/4 cup packed light brown sugar

1 1/2 tsps ground cinnamon

1/4 tsp salt

8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces

For the cake

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature, plus more for greasing the baking dish

1 1/2 cups plus 1 1/2 tablespoons sugar

3 large eggs

1 tablespoon vanilla extract

2 1/4 cups flour

3/4 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3/4 cup low fat or whole buttermilk (I used 3/4 whole milk with 1 1/2 tbs vinegar)

For the apples: Peel and core the apples and cut into 1/2 inch dice. Toss them in a large bowl with the lemon juice and orange juice concentrate until they are evenly coated, then add the cinnamon and sugar, tossing until well incorporated. Melt the butter in a large saute pan or skillet over medium heat. Add the apple mixture; increase the heat to medium high and cook, stirring occasionally, for 5 to 7 minutes, until the apples begin to caramelize yet are not too soft. Remove them from the heat and let them cool. (If the apples have released a lot of liquid, use a slotted spoon to transfer them to a bowl, then boil the pan juices to reduce them until they are thick and syrupy. Combine with the apples to cool.)

For the topping: Combine the flour, brown sugar, cinnamon and salt in a medium bowl. Use 2 forks, a pastry cutter or your fingers to cut the butter into the dry mixture, forming a crumbly topping; set aside.

For the cake: Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish with a little butter. Combine the butter and 1 1/2 cups of sugar in the bowl of a stand mixer on medium high speed and beat for 2 minutes, until well incorporated. Reduce the speed to add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract and mix for about 5 minutes, until light and fluffy. Combine the flour, baking powder, baking soda, salt and the remaing 1 1/2 tablespoons sugar in a separate bowl or on a sheet of wax paper. Reduce the mixer speed to low and alternate additions of the flour mixture and buttermilk to the batter, beginning and ending with the dry mixture. Mix just until combined, being careful not to overmix. Transfer to the prepared pan and bake for 15 minutes, then remove from the oven and spread the carmelized apple mixture in a single layer over the entire cake layer. Then sprinkle half of the topping over the apples. Bake for 15 minutes, then reduce the heat to 325 degrees. Remove the cake from the oven and sprinkle remaining topping evenly over the cake. Bake for 15 minutes, or until the cake is golden brown and a toothpick or cake tester inserted in the center comes out clean. Let cool before slicing.

Friday, November 7, 2008

Chocolate Stout Cake

I've seen a number of recipes lately for chocolate stout cake and just had to try to make one. This cake turned out great. It is very easy to make. You do not taste the stout at all (thank goodness). I think what it does is make the cake very moist, dark and dense, and that is a GOOD thing!!! This recipe calls for a cream cheese frosting. The frosting is good but not one of my favorites. I absolutely love marshmallow frosting and may try that next time. The recipe comes from Start Cooking but you can also find the recipe below. I did not tweak this at all since I have never baked using stout before. The recipe is great as written! (It is orginally from Nigella Lawson.)

8 oz of Guiness Stout beer

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

3/4 cup sour cream

2 eggs

1 tbs vanilla extract

2 cups all purpose flour

2 1/2 tsps baking soda

Preheat over to 350F degrees. Line a 9 inch springform pan with parchment paper, bottom and sides. (I only lined the bottom and it was fine). Make sure bottom of pan is greased before you add the parchment paper. Also grease sides of pan. I used Pam with flour.

Pour Guiness Stout into a 4 quart saucepan. Add the butter. Over medium heat stir or whisk until the butter has melted. Whisk in the cocoa powder and the sugar. Once the sugar has melted, remove the pan from heat.

Crack the eggs into a small dish, then put the eggs into a medium bowl. Add the vanilla extract, sour cream. Whisk these three together. Pour the egg mixture into the chocolate. Whisk until it is well blended.

Add the flour and baking soda. Whisk everything together until it is totally blended. Pour the batter into the prepared pan. Bake cake for 45 to 50 minutes or until wooden toothpick inserted into center of cake comes out clean. Set the cake on a wire rack to cool completely. Do not remove cake from pan until it is cold. (I ran a knife around sides of cake about 5 minutes after I removed it from oven to make sure the sides were not sticking.)

Cream Cheese Frosting

8 ounces cream cheese, softenend

1 cup confectioners sugar

1 tsp vanilla extract

2 tbs heavy cream or milk

Put cream cheese into medium size bowl and sift 1 cup confectioner's sugar over it to remove any lumps. Using an electric mixer, whip the cheese and sugar together until it is fluffy and smooth. Whip in 1 tsp vanilla extract and 2 tablespoons heavy cream or milk in small amounts. Beat until you have a spreadable consistency. Spread frosting on the top of the cake, starting at the middle and fanning out to the top edge of the cake. The sides of this cake do not get frosted. The cake, once it is frosted is supposed to be reminiscent of a pint of stout -- a dense, dark bottom with a frothy white top!!!! (I also added bittersweet chocolate shavings to the top of my cake.)

Wednesday, November 5, 2008

Fresh Apple Pound Cake

It's apple time here again. We took a ride up to the mountains again this past Sunday and picked up more apples. So I have another half bushel. I'm once again searching for apple recipes and came across this one at A Yankee in a Southern Kitchen. You can get the recipe either here or below. I didn't make any changes other than using prepared sweetened coconut and also adding a little cinnamon. It's very good and got rave reviews at work and from my husband. It did not last long!!!

2 cups granulated sugar

3/4 cup vegetable oil

3/4 cup butter, melted

4 large eggs

3 cups unbleached all purpose flour

1 tsp baking soda

1 tsp salt

3 cups tart apples, (I used Fuji), peeled, cored and diced

1 cup fresh grated coconut (I used sweetened packaged)

1 cup chopped pecans

2 1/2 tsps vanilla extract

Butter and flour a 10 inch tube pan and set aside (I used a Bundt pan). Preheat over to 325 degrees with the rack positioned in the middle of the oven. Combine the melted butter, oil and sugar in a mixing bowl and beat the ingredients with a wooden spoon or whisk till well mixed. Add the eggs one at a time beating until mixed. Measure the flour, setting aside 1/2 cup for the apples. Add the baking soda and salt to the flour mixture and sift together to combine the dry ingredients. Using a little at a time of the dry ingredients add to the oil/butter and sugar mixture combining well after each addition. Add the vanilla and mix till incorporated. Sprinkle the remaining flour over the apples and toss till coated. Then add the pecans and coconut and toss gently but thoroughly till mixed well. Fold the apples, nuts and coconut into the batter. Pour into the prepared tube (Bundt) pan. Batter will be thick. Tap on the counter a few times to remove any air bubbles. Bake for 1 hour to 1 hr 20 mins or until a tester comes out clean when put in the center of the cake. Do not open the oven till 1 hour of baking time to test. Let cool for about 10 or 15 minutes, then remove from pan and let cool on a wire rack. Sprinkle with powder sugar when completely cooled.

Tuesday, November 4, 2008

An Award!!!

I was given this award from Katherine of Smokey Mountain Cafe and I am so thrilled. It makes me feel good to know that people are reading and enjoying my blog. I know I am certainly having fun cooking and blogging about it and going to all the other food sites! This has become something that I look forward to every day and I find myself constantly thinking of what to cook up next and write about.
I would like to pass this award on to 5 other fellow bloggers who sites I enjoy very much. They are: Jersey Girl Cooks,
These blogs are an inspiration to me. They are wonderful and I hope you will all pay them a visit and enjoy them. Thanks again Katherine!!!

Sunday, November 2, 2008

Chicken Spaghetti

Halloween was certainly fun this year and I was freezing by the time we had finished trick or treating! I did learn something new -- when you have been out for about two hours trick or treating and the night is winding down, people are desperate to get rid of any remainging candy that they have. Maybe they are afraid they will end up eating it themselves? Who knows. I just know that my son did extremely well the last half hour!!! People were literally telling the boys to please takes several handfuls and some even started dumping candy in their bags!!! I was just hoping some would be Almond Joys. My husband and I both love them and my son doesn't so that works out really well. Needless to say we have all been "digging" too much already in the candy bowl (and it is a big bowl at that!). But we all had so much fun and that is what Halloween should be all about.

This recipe comes from The Pioneer Woman Cooks! I'm sure you have all heard of her blog. It is great. I love the step by step pictures. I have not yet figured out how to add more than one picture for each post (yes, I am that computer illiterate). But I am not giving up -- maybe someday I will figure it out. I am glad that I have figured out this much, believe me. You can go to her blog if you like for the recipe or just follow what I have written below. It is the same as what is on her blog but without the step by step pictures. This is really a good meal and very "kid friendly." My son loved it and my husband liked it. He said it reminded him of chicken tetrazinni. He prefers that compared to chicken spaghetti. He was also worried about the calories and I can't say he is wrong. It is a very rich dish but very good. I don't worry about calories when I cook. If the dish is too rich, I just don't make it that often or have a bit less on my plate. I like to enjoy food. Don't you agree?

2 cups cooked chicken

2 cans cream of mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper (I used 1/2 cup at least)

1/2 cup finely diced onion

1 - 4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into 2 inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry's Seasoned Salt

1/8 tsp cayenne pepper (I omitted this)

salt and pepper to taste

1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer in large pot and cover with water. Bring to boil and simmer for about 45 minutes. When chicken has cooled, pick out the meat to make two cups. (I had extra and froze to use for another time). Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except 1 cup additional cheddar cheese.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to 6 months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes or until bubbly. (If the cheese on top get to be too cooked, just cover with foil.)