So I’m finally all moved in to my new apartment! It’s pretty exciting to be this close to downtown Madison, WI (a great city if you didn’t already know). I’m definitely feeling a new wave of inspiration and generally more at ease, especially after the hectic holidays. As I was going through the pictures on my thumb drive, I found some of a spinach casserole I made shortly before the year was over, and I can’t believe I completely forgot about it! Not only was this casserole crazy easy to make (like most of the things I choose to make), but I ate practically the whole thing in one night. In fact, I’m sure if I didn’t have to share it I probably would have. Next time I’ll be making a double batch for sure!
I got the recipe from What’s Cooking With Mary, and the original can be found here.
- 2 cups cottage cheese (I used nonfat)
- 3 eggs, lightly beaten
- 3 Tbs flour (I used whole wheat pastry flour)
- 3 Tbs cold butter, cut into small cubes (I used unsalted)
- ¼ lb extra sharp cheddar cheese, cut into small cubes
- 1lb frozen spinach, thawed and squeezed of liquid
- Preheat oven to 350* and combine all ingredients and mix well.
- Pour into a casserole dish (sprayed with cooking spray).
- Bake for 1 hour or until golden brown.
And there you have it! Super super simple, the only thing I’d change is I used ricotta cheese instead of cottage and it was amazing.
I’m no baker, honestly I probably ruin at least 80% of any thing I try to make with eggs and flour in the oven. I had lost all hope, until I stumbled upon this little gem. It seemed easy enough, just mix a few things together and pop it in the oven with some melted butter on top, what could go wrong? As it turns out, I’ve come across a recipe for amazingly light and fluffy bread even I can’t mess up. This has pretty much become a weekly staple of mine, it’s great to have on hand for snacking or slicing up for toast.
Dine & Dish’s Buttery Beer Bread:
- 3 cups flour, sifted (not packed)
- 3 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/4 cup granulated sugar
- 1 12 ounce can or bottle of beer
- 1 stick butter, melted (I use about 1/4 stick)
- Preheat oven to 375°F
- In a medium bowl and using a wire whisk, sift together all dry ingredients.
- Add beer and stir with a wooden spoon until well incorporated.
- Spray a loaf pan with cooking spray and pour beer bread batter into pan.
- Pour melted butter over the top of the beer bread batter.
- Bake for 1 hour.
- Remove from oven and allow to cool for 15 minutes before removing from pan.