Cheesy Gooey Creamy Tomato Noodles by quornflour

I got home and was doing stuff and it kept getting later and I was hungry and Sara was on the verge of whining. So I needed to make dinner.

I had noodles and tomato sauce and mozzarella cheese, then I realized I still has some cottage cheese, so I decided to try something new.

Ok this is pretty simple and when you look at it you might think, “No way is that going to be that good.” I assure you, yes it will be.

Here is what you need:

  • 24 oz tomato sauce
  • 4 cups of cooked noodles
  • ¼ cup grated parmesan cheese
  • 1 cup grated or thinly sliced fresh mozzarella cheese
  • 1 tablespoon freeze dried red onion
  • 1 tablespoon freeze dried green onion
  • 1 teaspoon freeze dried garlic
  • 1 tablespoon of “Italian spices”
  • 12 oz cottage cheese

Get yourself a large loaf pan and get to work:

  1. Heat your oven to 400
  2. In a bowl mix the cottage cheese, parmesan cheese, onions, green onions, garlic and Italian spices together
  3. Put half of the tomato sauce at the bottom of your loaf pan
  4. Put the cheese mix on top of the tomato sauce and spread it out
  5. Top with half of the mozzarella cheese
  6. Add the noodles
  7. Top with the rest of the sauce
  8. Top that with the rest of the mozzarella
  9. Put it in the oven and bake until the cheese on top starts to get golden and crispy

Serve it warm. Scoop it from all the way down at the bottom. The cheese will mix with the tomato sauce and seriously yum.

Now if you want to keep it low fat, then use low-fat cottage cheese and part skim mozzarella… seriously, good stuff.


Guest Blog: Pumpkin Cake with Cream Cheese Icing by cleverchickadee

Here is another blog post from the ever lovely faux kid sister Sara, this time she made cake, sadly I was traveling and haven’t tried it, but I have heard from others that it is a real shame I missed out.

Now I don’t have too and neither do you.


I like baking interesting things and fell in love with the idea of a giant cupcake. The pan I used is found here: You can also use a Bundt pan for this recipe. Or probably any kind of cake pan you wants (even a regular cupcake pan).



  • 2 ½ cups all purpose flour
  • 1 ½ cups sugar
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 15 oz. can pumpkin
  • 3 eggs beaten
  • 1 ½ tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. nutmeg
  • 1 tsp. pumpkin spice

Mix all dry ingredients together in large bowl.

Beat eggs and stir in remaining ingredients to dry mixture. Mix well.

Preheat oven to 325°F. Pour mixture into greased and floured pan.

Bake for ~1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and allow to cool completely in pan.



  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup butter, softened
  • 2 cups sifted confectioner’s sugar
  • 1 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter. Mix in the vanilla and gradually stir in the confectioners’ sugar.

Store extra in the refrigerator. Frosting the cake is easiest when it’s not cold.


Cut off excess cake so it is flat with the top of the pan.

You can eat this bit with some extra icing. Remove the cake from the pans. Frost the top of the bottom piece.

Carefully place the top over the bottom, trying to keep as centered as possible.

This is a very top-heavy cake, so you might want to use toothpicks between the layers to keep it together. If you are traveling with the cake, I suggest assembly on-site. Frost the top and you’re good to go! I prefer to frost it as thick as possible, covering up all the ridges. A tip for frosting this design: frost with the ridges and UP the ridges, not down.

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