Back to the baking, sort of...

I haven't spent much time in the kitchen lately.  Not that I'm tired of it, but just so busy between chasing sort of walking babies and playing shuttlebus to Jaxon and his games and practice.  Then as if I'm not busy enough, add in the work on the bling, and my cards.  For those who don't know, I signed up as an Independent Consultant for bamboopink, a new start up direct sales company AND I also signed up as a Distributor for Send Out Cards.  Whew.  That alone takes up a lot of time and a lot of late nights.  But now, with cranky babies napping and Jaxon doing homework, I'm back in the kitchen!  Hooray.  This time I'm baking but not sweets.  It's savory kugel.  And it's yummy!!  What's kugel you ask?  It's a Jewish dish of noodles.  Usually sweet but Eric likes it savory.  It's super easy to make ahead and very picky kid friendly.  Here's the recipe I use.

-One and a half packages of broad egg noodles.
-6 eggs
-two sticks of butter
-one cup of half & half (you can substitute half & half with sour cream, too!)
-8 oz. of cottage cheese (cream cheese is also acceptable — the effect is almost identical)

1) Boil noodles like you normally would
2) Melt butter (but only slightly) and mix in with half & half, eggs, and cottage cheese
3) After noodles are ready, mix in butter/half&half/eggs/cottage cheese batter
4) Pour into casserole dish
5) Cook for roughly 50 minutes at 350. You can tell when it’s done because the top will be crispy