Stuffed Cabbage

What’s for dinner tonight???

Sandra Lee’s

Stuffed Cabbage

Ingredients

• 1 large head green cabbage, cored removed
• 1 pound lean ground beef / I used Ground Turkey instead…
• 1/3cup converted rice - Uncle Ben's
• 1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)
• 2 eggs
• 1 1/2 cups frozen chopped onions - Ore-Ida
• 1 (26-ounce) jar pasta sauce (recommended: Newman's Own)
• 2 (14.5-ounce) cans diced tomatoes with green peppers, celery and onion

Directions

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.

Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.

Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.

Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.

In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.

Serve hot with sauce.

* I topped ours off with Mozzarella Cheese. Delicious.

Turtle Pumpkin Pie

What You Need

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Note: Store leftover pie in refrigerator.

Applesauce Muffins

Easy Applesauce Muffins

Last week I made Crockpot Applesauce (see previous posts..) and I knew the kids weren’t eating it fast enough so I found this great recipe for muffins. They are Delicious and the kids love them. The applesauce makes the muffins so moist! Super Easy~!

Ingredients

• 6 tablespoons butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon

• 1/2 teaspoon salt
• 2 eggs
• 2/3 cup brown sugar
• 1 1/2 cups chunky applesauce

Instructions

1. Kids' Cooking Skills: Use this recipe as an opportunity to teach your kids how to mix wet and dry ingredients, scoop batter into muffin tins, and test for doneness.

2. Heat the oven to 375 degrees. Line a 12-cup muffin tin with bake cups and set aside.

3. In a small microwave-safe bowl, melt the butter on high for about 30 to 60 seconds; set aside to cool slightly.

4. Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. When mixing dry and wet ingredients for muffins, gently stir just until the flour disappears. This will produce muffins with a nice crumbly texture.

5. In another large bowl, whisk together the eggs and brown sugar. Stir in the applesauce and melted butter until the mixture is smooth. For mess-free muffins, use an ice-cream scoop to spoon the batter into the bake cups.

6. Pour the apple mixture over the flour mixture. Mix with a wooden spoon until combined (it's ready when you can't see any traces of flour).

7. Fill the bake cups about two-thirds full with batter. Bake for 20 minutes or until light brown.

8. Have your kids test for doneness by inserting a knife in the middle of one muffin. If it comes out clean, the muffins are ready to eat. Makes 12.

I found this recipe at:

http://familyfun.go.com/recipes/easy-applesauce-muffins-683188/

Potato Soup with Shrimp

Paula Deen’s

Potato Soup with Shrimp

Ingredients

• 1/2 stick butter
• 1 small onion, diced
• 2 medium carrots, diced about the same size as the onion
• 2 tablespoons all-purpose flour
• 8 medium russet potatoes, peeled and cubed
• 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
• 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups salted water
• 1 pound medium shrimp
• Crumbled bacon bits, for garnish
• Grated sharp Cheddar, for garnish
• Dill sprigs, optional garnish

Directions

In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Cook's Note: If you don't have access to shrimp, use corn.

Chicken Tin Foil Dinner

Chicken Tin Foil Dinner

What You Need

1 small boneless skinless chicken breast half (1/4 lb.)

1 pineapple ring

1 green pepper ring

1 Tbsp. KRAFT Original Barbecue Sauce

Instead of BBQ Sauce I use Panda Express’ Orange Sauce… Gives it a fun kick. Delicious!

Make It

HEAT grill to medium heat. Place chicken in center of large sheet of heavy-duty foil; top with remaining ingredients.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 15 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet.

We serve it with Couscous or Rice.

Mile-High Enchilada Pie

Mile-High Enchilada Pie

I made this today. Super Easy and EASY clean-up!!

INGREDIENTS

8 (6-inch) corn tortillas

1 jar (12 ounces) salsa

1 can (15-1/2 ounces) kidney beans, rinsed and drained

1 cup shredded cooked chicken (I used a Rotisserie chicken from Sam's Club)

1 cup shredded Pepper Jack Cheese

PREPARATION:

Slow Cooker Directions

1. Prepare foil handles for slow cooker;* place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese.

   *To make foil handles, tear off 18x2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.

2. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish with fresh cilantro and slice of red pepper, if desired.

We added Sour Cream to top our slices! Delicious!

Taco Casserole

Taco Casserole

1 1/2 lbs. lean ground beef or turkey

1/4 cup Taco seasoning mix

1 15-16oz can pinto beans, drained and rinsed

1 15oz can tomato sauce

1 11oz can corn, drained

1 cup shredded cheddar cheese

1 cup coarsely crushed tortilla chips

Assorted Toppings: sour cream, sliced green onions, shredded lettuce and chopped tomatoes, chopped onions.. (all optional)

Preheat oven to 400 degrees

Brown meat in a large skillet, Drain off fat.

Stir in seasonings mix, beans, tomato sauce and corn ( I also added chopped onion) Bring to boil. Reduce heat to low, simmer for 5 minutes.

Spoon mixture into a 2-quart baking dish. Sprinkle with cheese and tortilla chips.

Bake for 5-10 minutes, or until the cheese is melted.

Serve with assorted toppings, if desired.

This recipe comes from the Costco Cookbook that you can find online

http://www.costcoconnection.com/connection/2009cookbook/#pg1