With 2 hungry kids, one hungry husband and not enough time in the day, I am a sucker for one dish wonders. If I can get all of the parts of my balanced meal into one pot, one pan and one easily served dinner than I am one happy mama.
I threw this together last night at the last minute…when I discovered that we wouldn’t be going out for dinner after all and it was a big hit. You could totally change up the veggies depending on season, what you have in the house or on the particularly pickiness/allergies of the members of your family.
Another recipe stolen from my mom who has a Kosher Cookbook iPhone app at www.koshercookbook.net
I grew up eating these every year as dessert at the Yom Kippur break fast. Now, I always take a few home and stick them in the freezer to be defrosted as a quick dinner for my kids along with some fresh fruit or veggies and a side of sour cream or cottage cheese.
Mini Noodle Puddings
60 muffin size puddings
Prep time: 30 min. Baking time: 30-45 min.
36 oz. medium egg noodles
2 sticks margarine or unsalted butter-softened*
¾ cup sugar
3 tablespoons cinnamon + some for sprinkling the tops