Cabbage Rolls

Prep: 30 min. Cook: 1-1/2 hours

Yield: 4 Servings

30 90 120

Ingredients

• 1 medium head cabbage
• 1-1/2 cups chopped onion, divided
• 1 tablespoon butter
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 4 garlic cloves, minced
• 2 tablespoons brown sugar
• 1-1/2 teaspoons salt, divided
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper
• 1 pound lean ground beef (90% lean)
• 1/4 pound bulk Italian sausage
• 1/2 cup V8 juice, optional
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  Directions
• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
• In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
• Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
• Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 499 calories, 21 g fat (8 g saturated fat), 85 mg cholesterol, 1,845 mg sodium, 49 g carbohydrate, 8 g fiber, 32 g protein.

Orange Cinnamon Biscuit Rolls

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 2 -3 teaspoons orange zest, divided
• 1/4 cup butter, melted (or very soft)
• 1/2 cup sugar
• 1 teaspoon cinnamon

Glaze:

• 1 cup powdered sugar
• 1 -2 tablespoon milk or 1 -2 tablespoon orange juice
• 1 teaspoon orange zest

Directions:

1. Combine flour, baking powder and salt; cut in shortening.
 
2. Add 1-2 teaspoons orange zest to milk, stir.
 
3. Stir milk mixture into flour mixture with fork just until dough leaves sides of bowl, dough might be slightly sticky.
 
4. Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
 
5. Brush top with butter (I prefer to use soft butter and spread it).
 
6. Combine 1 teaspoons orange zest and sugar, stir to distribute the zest, mix in cinnamon; sprinkle evenly over dough.
 
7. Roll up, starting on long side.
 
8. Cut into 1/2 inch thick rounds.
 
9. Place rounds, with sides just touching, in greased 9" round pan.
 
10. Bake at 425°F for 18-20 minutes or until golden brown.
 
11. Remove from oven, cool for about 10 minutes and drizzle with glaze, serve warm.

Easy Peanut Brittle

Ingredients:

2 cups sugar

1 cup white light corn syrup

1/2 cup water

1 teaspoon butter

1 teaspoon vanilla

2 teaspoons baking soda

1 -1 1/2 cup raw Spanish peanut

 

 

 

Directions:

 

 

1. Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250*F- 265*F-- A little of this syrup dropped into cold water will form a hard ball).
 
2. Stir in butter and peanuts until golden brown.
 
3. Stir in vanilla and soda.
 
4. Pour into 2 buttered pizza pans, just shaking pan to even out mixture.
 
5. Cool and break into pieces.

Turkey Casserole

Ingredients:

4 cups leftover prepared stuffing, divided

1 lb leftover cooked turkey, coarsely chopped

3/4 cup mayonnaise

1/4 cup whole berry cranberry sauce

2 cups leftover mashed potatoes

1 1/2 cups shredded mozzarella cheese

 

Directions:

1. Preheat oven to 375 degrees.
 
2. Spray 8 inch baking dish with cooking spray.
 
3. Spoon in 2 cups stuffing, and top with turkey.
 
4. Combine 1/4 cup mayo with the cranberry sauce, spread evenly over turkey.
 
5. Combine remaining mayo, potatoes, and cheese in a large bowl, and spread on turkey, and top with remaining stuffing.
 
6. Bake 40 minutes or until heated through.
 
7. Let stand 10 minutes before serving.

 

Servings Size

• servings

Basic Potato Soup

Ingredients:

SERVINGS: 6

• 9 -12 medium potatoes
• 1/2 cup butter
• 3/4 cup flour
• 9 cups milk
• 3 teaspoons chicken bouillon
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 lb cheddar cheese

Directions:

1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like.
2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
3. Add half the milk and stir until lumps are out of flour mixture.
4. Add remaining milk and on med-high heat, heat to a boil.
5. Stir almost constantly or it will scorch.
6. After boiling, turn heat off and add remaining ingredients.

 

 

Top with bacon, cheese, green onion, & sour cream for a tasty treat!!!!

 

Servings Size

• 
  

Autumn Potato Gratin

Recipe courtesy Rachael Ray

Total Time: 40 min

 

Prep: 5 min

Cook: 35 min

Yield: 8 servings

Level: Easy

Ingredients

• 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
• 2 cups heavy cream, plus some to cover
• 4 tablespoons butter (1/2 stick)
• 2 sprigs each fresh thyme, sage, and rosemary
• 2 garlic cloves, cracked
• Salt and pepper
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

 

Peach Cobbler Recipe

Prep: 20 min. Bake: 40 min.

Yield: 8 Servings

20 40 60

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 cups sliced peeled fresh or frozen peaches
• TOPPING:
• 2 cups water
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon butter
• 1/4 teaspoon ground nutmeg
• Ground cinnamon, optional
• Half-and-half cream

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
• In a large saucepan, combine the water, sugars, butter and nutmeg and cinnamon if desired. Bring to boil, stirring until sugars are dissolved. Pour over top.
• Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

Asian Style Beef Stew

A little twist on beef stew, serve along side with instant white rice!!

 

 

 

Minutes to Prepare: 20

Minutes to Cook: 360

Number of Servings: 6

      Ingredients:

1.25 pounds of beef stew meat, cut into chunks
1 large onion, sliced
2 cloves garlic, crushed
1 red pepper, sliced
20 baby carrots whole
4 oz baby portabella mushrooms, sliced
1 10 oz. bottle Whole Foods 365 Soy Ginger Sauce
1/2 cup water

Directions:

Cut all vegetables and put in crock pot, add beef, sauce, and water. Cook on low for 6 - 8 hours or 3 - 4 hours on high.

Makes 6 1-cup servings.

Number of Servings: 6

Fried Pork Chops with Buttered Beans

 

Ingredients

• 1 cup canola oil
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 cup bread crumbs
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 6 pork chops, loin end (about 3 pounds)

Buttered Beans:

• 4 tablespoons butter, divided
•  1 thick slices deli ham (1/8 pound), diced
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 3 (15-ounce) cans butter beans

Directions

In a heavy-bottomed skillet heat the canola oil over medium-high heat.

In a shallow baking dish or pie plate combine the flour with cornmeal, bread crumbs, Italian seasoning, garlic powder, paprika, cayenne, salt and pepper, to taste. Put the pork chops into the flour mixture coating completely and shaking off excess. Fry in hot oil until golden brown on both sides and cooked through, about 3 to 4 minutes on each side. Remove the chops from oil and drain on a sheet pan lined with a brown paper bag.

Buttered Beans:
In a large skillet, melt 2 tablespoons of butter, then add diced ham and saute until lightly browned. Add the onions, and remaining 2 tablespoons butter, salt and pepper, to taste and saute until translucent. Add the butter beans and saute for 5 minutes. Arrange the chops on serving plates and serve with the beans alongside.

Total Time:

 

28 min

Prep:

10 min

Cook:

18 min

Yield:

4 servings

 

Crescent Breakfast Casserole

Ingredients:

8 oz. can of crescent rolls

8-10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.)

6-8 eggs, beaten

2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)

2-3 tbsp milk

salt and pepper, to taste

cooking spray



Directions:

1.) Preheat oven to 400 degrees and prepare a 13 x 9 or 11 x 9 baking dish with cooking spray (use 6ish eggs if you’re using the 11 x 9 and 8ish if you’re using the 13 x 9).

2.) Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit.

3.) Press together seams.

4.) Layer the crumbled bacon and cheese over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.

5.) Bake for about 25-30 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve.

6.) ENJOY!!!!

Fruit Salsa with Baked Cinnamon Chips

Ingredients:

• Fruit Salsa:

• Juice of 1 lime

• 2 tablespoons granulated sugar

• 1/2 teaspoon ground cinnamon

• 4 fresh basil leaves, chopped

• 1 kiwi, peeled and cut in 1/4-inch dice

• 1 crisp apple, peeled, cored, and cut in 1/4-inch dice

• 1 cup strawberries, hulled and cut into 1/4-inch dice

• 1 mango, peeled, pitted, and cut into 1/4-inch dice

• Baked Cinnamon Chips:

• Eight 10-inch flour tortillas

• Butter-flavored cooking spray

• 1 cup cinnamon sugar (scant 1 cup granulated sugar plus 2 tablespoons ground cinnamon)

Instructions:

1. To make the fruit salsa, whisk the lime juice, sugar, cinnamon, and basil together in a small bowl. In a large bowl, combine the kiwi, apple, strawberries, and mango. Pour the lime juice mixture over the fruit and mix gently. Transfer to a large serving bowl.
2. To make the cinnamon chips, preheat the oven to 350°F.
3. Coat each side of the tortillas with cooking spray. Make a single stack of the tortillas and slice through the stack to make 8 wedges from each tortilla. Working in batches, spread the tortilla wedges in a single layer on a large baking sheet. Sprinkle the wedges with cinnamon sugar, and spray them again with cooking spray. Bake for 8 to 10 minutes, until nice and crispy. Repeat to make the rest of the cinnamon chips. Allow the chips to cool for 15 minutes before serving.

Burrito Cups

Yield – 4 servings
Preparation Time – 20 minutes
Cooking Time – 50 minutes for the rice, none for assembling cups

Ingredients

• 2-3 cups cooked rice
• 1 15 oz. can black beans, drained and rinsed (or 2 cups cooked black beans)
• about 1/2 cup shredded cheese
• 2 avocados, diced
• about 1 cup chunky salsa
• Cilantro, optional garnish
• Other burrito cup mix-ins ideas – taco meat (homemade taco seasoning), taco meat with beans, shredded chicken taco meat, sour cream, other favorite burrito fillings
• Tortilla chips, optional

Directions

• Cook the rice as directed.
• Set out the black beans, shredded cheese, diced avocado, and salsa (along with any other mixins).
• Spoon the ingredients into cups. Eat. Repeat.
• Serve Burrito Cups, as is, or with tortilla chips.

Corn Toss

What you'll need:

1- Tbsp. olive oil

1- small sweet onion, chopped

1- red pepper, chopped

2- ears corn on the cob, kernels cut off

1- large zucchini, sliced

1/4cup- chopped fresh parsley

1/4tsp.- black pepper

4Tbsp.- KRAFT Grated Parmesan Cheese, divided

Make It:

HEAT oil in large skillet on medium heat. Add onions and red peppers; cook and stir 3 min. Stir in corn and zucchini; cook and stir 5 min. or until all vegetables are crisp-tender. Remove from heat.
STIR in parsley, black pepper and 2 Tbsp. cheese.
TOP with remaining cheese.

Beef Stew and Noodles

Yield – 4-6 servings
Preparation Time – 5 minutes
Cooking Time – 10 minutes

Ingredients

• 2 cans of beef stew
• 1 bag of egg noodles
• Dash of salt

Directions

• Gather ingredients from the pantry {my 3.5 year old loves helping with this step}.
• Set a large pot of water on the stove to boil.
• When the water is rapidly boiling, add a dash of salt and the bag of egg noodles – adjust the temperature to maintain a low boil.
• Boil according to package instructions {about 7-8 minutes}.
• Open the cans of beef stew and dump them into a large microwavable bowl {my 5.5 year old loves helping with this step}.
• Cover the stew bowl and microwave according to package instructions {about 5 minutes}.
• When the noodles are cooked, drain them and return them to the pot {remove the pot from the heat source}
• Dump the beef stew {cooked} onto the noodles.
• Stir the beef stew and noodles together and serve.

Chunky Bolognese Sauce

Ingredients:

• 3- carrot sticks, peeled and grated
• 1/2- red onion, finely chopped
• 2- celery stalks, chopped
• 4- slices bacon
• 2- garlic cloves, crushed
• 1- lb. ground beef
• 2- 15 oz cans diced tomatoes
• 2- 6 oz cans tomato paste
• 1Tbsp Italian seasonings
• Salt and pepper to taste
• 1 lb. whole wheat spaghetti noodles
• 1- box frozen spinach

Directions

1. Peel and grate carrots, chop red onion and celery.
2. In a large saucepan or Dutch oven, cook the bacon. Then set aside on paper towels and crush/chop.
3. In the same saucepan, saute all the veggies with the crushed garlic for 5 minutes. Add the ground beef and brown.
4. Once browned, add the diced tomatoes, tomato paste and about 3 tomato paste cans worth of water. Stir in the bacon and the Italian seasonings. Let simmer for about 15 minutes. (Cover if you simmer longer.) Season with salt and pepper to taste.
5. Cook noodles and spinach as directed on package.
6. Serve Chunky Bolognese Sauce over noodles with side of spinach.

Berry Cake Mix Cobbler

Ingredients

• Approximately 2 cups fresh berries (out of season, you may use canned) – enough to cover the bottom of a 9×13 pan
• 3 cups sugar
• 2 – 2 1/2 cups water
• 1 box yellow cake mix (on sale!)
• 1 stick butter

Directions

• Preheat oven to 350.
• Spray the bottom and sides of a large (at least 9×13”) pan.
• Peel and slice up enough fruit to cover the bottom of the pan.
• Sprinkle 3 cups of sugar over the fruit.
• Pour 2 or 2 ½ cups tap water over the sugared fruit.
• Sprinkle box of yellow cake mix evenly over the fruit mixture.
• Dot the top of all with one stick of butter.
• Cook for 1 hour or 1 1/2hrs. until topping is browned; the cobbler will “jiggle” a little when you take it out of the oven; it will thicken up as it cools.
• Let sit and cool for at least 30 minutes.
• Scoop up into bowls or plates and top with vanilla ice cream.

Southern Beans and Rice

Here's What You Need:

Dried beans ($1 for a pound)
Onion, celery, carrot ($1 for one piece of each)
Green Pepper ($.50 for half)
Veggie stock ($.50 for roughly two cups)
Brown rice ($.50 for half pound)
Diced tomatoes ($1 for a can)
Sour cream or cheese ($.50 for a little topping)

Directions:


Soak beans for at least a few hours, or better, overnight. Chop and saute veggies for a few minutes to get a little color on them before adding the beans. Add just enough water to cover the beans. Keep adding just enough water to keep them covered. Cook until beans are nearly done, but not yet soft. Add stock, tomatoes, and rice. Cook until rice and beans are finished. Add salt if needed, and top with cheese or sour cream.

Cheesy Bologna Wraps

Ingredients:

1 Bologna Slice
1 Cheese Slice
1 small flour tortilla
1 tsp. Dijon Mustard
1 Dill Sandwich Slice Pickle



Directions:

Spread mustard on tortilla. Top with remaining ingredients; roll up. (Microwave if preferred)
SERVE immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

Penne with Creamy Pesto Sauce

Ingredients:

1 1/2 cup (12 ounces) whole-wheat penne pasta
1/2 cup homemade or store-bought pesto
1/4 cup milk
Shredded parmesan cheese
Fresh basil leaves for garnish

Directions:

Boil the penne noodles, drain and rinse with cool water.

In a mixing bowl, combine the pesto and milk. Toss with the cooled pasta. Top with shredded Parmesan cheese and garnish with fresh basil leaves.

Cranberry Pork Chops with Sweet Potatoes

Ingredients:

• 4 pork chops
• 1/2 bag fresh cranberries
• 1/2 cup apple or orange juice
• 1/4 cup sugar
• 3 tablespoon brown sugar
• 3 large sweet potatoes

Yields: 4 servings

---

Preparation:

1. Place pork chops in bottom of crockpot.

2. In bowl, combine fresh or canned cranberries, apple or orange juice, sugars and ground cloves. Stir well. Pour over the pork chops in the crockpot. Cook on low for 8 hours.

3. Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.

4. Serve pork chops with cranberry sauce and a side of mashed sweet potatoes.