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

BBQ Pasta

I found this recipe in a children’s cookbook. They suggested using Wagon Wheel Pasta for fun. But I couldn’t find any…

1 lb Lean Ground Beef or Ground Turkey

2 cups Wagon Wheel pasta or Rotini

1 Can (14. 1/2 ounces) stewed Tomatoes

* I add a can of diced green chilies

1 1/2 cups of Water

1 Box (10 ounces)frozen or 1 can of Corn

1/2 cup BBQ Sauce (My favorite is Sweet Baby Ray’s)

Salt and Pepper to taste

- In large skillet, cook meat over medium heat, until browned.

-Stir in pasta, tomatoes, chilies (opt), water, corn and BBQ sauce; bring to boil.

-Reduce heat to low; cover and simmer 15-20 minutes or until pasta is tender, stirring occasionally. Season with salt and pepper.

Serving suggestion: Serve with Corn bread or corn Muffins.

Serves: 4-5

Crockpot AppleSauce

Crockpot Applesauce

10-12 apples (medium to large in size)

1/2 cup water

1/4 cup sugar

1 tsp cinnamon.

Core your apples and cut into chunks...really any size chunks will do. You can peel the apples first if you like but I don't cause if you cook them in the crockpot the skins mostly dissolve. Plus, why not get a little more fiber into your diet!?! Mix your apples chunks, sugar and cinnamon together and pour into your crockpot.

Add the water and cook on low for 8-10 hours or high for 4-5. You may need to mash up the apples a little depending on how chunky you want it!

This is super yummy served warm with vanilla ice cream or of course just as lovely served cold as is!

Baked Beans

Kathy Miller’s

Baked Beans

1 Chopped onion

10 slices Bacon (regular or turkey)

(chop bacon and sauté with onion in pan)

then add

½ lb ground beef

Then add all 3 things to crock pot with…

2- 16 oz can of Vegetarian baked beans in tomato sauce (AKA…pork and beans)

2- 16 oz Baked Beans (not in tomato, Bush’s baked beans)

1- 16 oz Red Kidney Beans

15oz Butter Beans

1 cup Tomato Sauce

¼ cup Brown sugar

1 tsp. Maple extract

4 tsp. Liquid smoke (optional)

The Longer you let slow cook, the better :)

Chicken Enchiladas with Tomatillo Sauce

Chicken Filling:

Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7oz) can diced green chilies, 1 1/2 dried leaves. Salt to taste.

Sauce:

1 1/2 lb. Fresh tomatillos or 2 (13 oz) cans tomatillos

2 Green chilies, charred, peeled and seeded

2 Jalapeno chilies, partially seeded, veins removed

2 Garlic cloves

1/2 C. Chicken Broth

1/4 C. Rice Vinegar

1 Tbsp. Light Oil

1 Tsp. Ground Cumin

1/4 to 1/2 C. Cilantro, snipped

Salt to Taste

2 Tbsp. Lime Juice

1 Tsp. Sugar

After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut Chiles and Jalapenos into pieces. Add Garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.

Heat 12 corn tortillas wrapped in foil in 350 degree oven for 10-15 minutes or until hot and softened. Fill each tortilla with some chicken mixture and about 1 tablespoon of sauce. Roll, place seam side down in greased baking dish. Continue using all chicken and tortillas. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees for 20 minutes.

Just before serving, place spoonful of green onion, sour cream and sauce over each serving.

Chili Verde

4 TB Olive Oil

2 2/3 lb. Ground Turkey breast or Chicken breast

4 TB Hot Sauce

5 TB Ground Cumin

3 TB Montreal Steak Seasoning

2 Jalapenos seeded and chopped

6 Garlic Cloves, chopped

2 Small White Onion, chopped

2 Small Zucchini

2 Small Yellow or Green Bell Pepper

24 Tomatillos, husks removed

5 TB Cilantro, chopped

3 TB Fresh Thyme leaves or 2 t. dried

Shredded Pepper Jack Cheese

4 Scallions, chopped

Corn Chips for scooping or tortillas for burritos

Heat a deep skillet over med-high heat and add oil and turkey/chicken. Season meat with cumin, hot sauce and grill seasoning. Start to brown and crumble the meat and add jalapeno, garlic and onion to the pan. Chop and add zucchini and bell peppers to the pan. Let cook while you chop tomatillos. Stir them in and add cilantro, thyme and beans. Then cover the pot. Reduce heat to medium. Cook 5 minutes covered. Uncover and cook additional 3-5 minutes. Adjust seasonings.

Serves 6

Turkey and Pork Parmesan Meatballs

1 lb. Parmesan Cheese

2 C. Chicken Broth or White Wine

1/4 C. Flour

2 lb. Ground Turkey

2 lb. Ground Pork

Chopped Fresh Oregano

Chopped Fresh Parsley

1/4 C. Garlic, minced

1/4 C. Onion, minced

3 Eggs, beaten

Salt and Pepper

Mix ingredients and roll into small balls. Bake or Pan fry. Depending on preference.

Turkey and Sun-Dried Tomato Pasta

Ingredients

1lb ground turkey

Ground Cumin

1 small onion (minced)

1 green bell pepper (minced)

1 lb pasta (bowtie, medium sized)

1 jar of any pasta sauce

1/2 jar of Classico's Sun-dried Tomato Pesto (comes in 8.1oz jar)

1/4 cup of Sun-dried Tomatoes (drained/chopped up)

3-4 Fresh Basil Leaves

2 cups Mozzarella Cheese

There are just estimates of measurements... add as much or less as you like.

~*~

Chop onion and green bell pepper (fine chop), add to large sauté pan with 1tbs. EVOO. After 5 minutes add ground turkey. Season with Cumin, Salt and Pepper and a little bit of Red Pepper Flakes.

After fully cooked, add 1/2 of the jar of Classico's Sun-dried Tomato Pesto and then add your favorite pasta sauce until you like the consistency. Then add Sun-dried Tomatoes and chopped Basil Leaves.

Cook pasta al dente. And add to sauce. I then put everything in a baking dish, topped with Mozzarella Cheese (Parmesan would be good too...) and put under the broiler until cheese has melted.

Yummo!

Turkey Meatloaf with Sun-Dried Tomatoes

1 1/2 TB olive Oil

1 Large Onion

3 Celery Stalks, Chopped

1 1/2 lbs ground turkey

1 1/2 C. Fresh breadcrumbs, make from soft white bread

2/3 C. Chopped, Drained oil packed sun-dried tomatoes

1/4 C. Milk

2 Eggs

2 tsp. Dried Sage

2 tsp. Dried Oregano

2 tsp. Salt

2 tsp. Pepper

Topping:

1/4 C. Brown Sugar

1/4 C. Catsup

1/2 tsp. Dried Mustard

Preheat oven to 375degrees. Heat olive oil and add onion to pan and saute 5 min. Add celery and saute for 15 min longer. Transfer to large bowl. Add all remaining ingredients except catsup to the veggies in the bowl. Mix thoroughly and transfer to a greased 9x5x3 pan. Bake for 1 hour. Brush with topping and bake 5 minutes longer or until 165 degrees. Cool for 5 min and serve.

Award Winning Strawberry Pie

Evisa Given's

Strawberry Cream Pie
1st Place Pie at the Neely Ward's BBQ!

1 baked 8 or 9 inch pie shell
1 package vanilla instant pudding (small)
1 package Cool Whip
1 pint fresh strawberries, cleaned and sliced

In a deep bowl, mix pudding as directed; using only 1 cup milk. When thickened add 1 cup Cool Whip, then fold in strawberries. Toss lightly - turn into shell and chill. Top with remaining whipped cream and strawberries, if desired.

Baked Graham-Cracker crumb pie crust


for a 9 inch pie shell -

1 1/2 cups graham -cracker crumbs
6 Tbsp. butter or margarine (3/4 stick) melted
1/4 cup sugar

Preheat oven to 375 F. If you would like to make your own graham cracker crumbs, put the crackers in a blender or food processor, or place them in a sturdy plastic bag and roll into fine crumbs with rolling pin.

In a pie plate or bowl, mix crumbs with remaining ingredients. If you like, set aside 3 tbsp mixture for topping. With hand, press mixture onto bottom and up side of pie plate. Back crust 8 minutes, cool on wire rack. Fill as recipe directed.. top with reserved crumb mixture as garnish, if desired.

Super Easy and a Neely ward 'Best Pie contest winner!' :)

Oriental Burritos

Oriental Burritos

by: Dana Fuller

~
1 lb. ground turkey
1/2 C. onion, diced
4 cloves garlic, minced
1/4 C. peanut oil ( I used way less and substituted olive oil)
1 16oz pack broccoli slaw
1/3 C. Szechuan stir fry sauce
1/2 t. five spice powder
1/2 t. garlic pepper (I used garlic salt and added 1/2 t. pepper)
dash of celery salt (I omitted)
2 C. monterey jack cheese
10- 10'' flour tortillas
~
Cook turkey, onion and garlic until done. Drain. Transfer to bowl. Heat 1 TB oil and stir fry broccoli slaw for 2 minutes. Add the meat and all the spices and sauce. Fill tortillas and roll like a burrito. Heat 2 TB oil in skillet. Cook burritos over med heat until golden on all sides.
~
Serve with sweet and sour sauce or other dipping sauce.

Elmo Birthday Cake

Christie Perkes'

Elmo Birthday Cake

Pattern from coloring book (attached)
1 - 9 inch round, layered cake frosted.
Butter Cream Frosting:
2 sticks butter (can use 1/2 shortening)
4 cups powdered sugar
2 Tbls milk
1 tsp vanilla
(I made this recipe 1 1/2 times because I made 1/2 into chocolate to frost the cake. Add 4-6 Tbls of cocoa and 1 T. milk to make part of it into chocolate)

Use attached pattern of Elmo's face (or call Christie Perkes for a copy)
Cut out Elmo, his nose, and mouth (leave eyes)
Set Elmo pattern on cake and trace outline, nose, and mouth with a toothpick.
Use writing tip to trace black outline around face, eyes, nose, mouth (fill in mouth)
Use star tip to complete cake with white for eyes, orange for nose, and red for face.
Do a fun border with whatever is left in your tubes.
Have fun and remember, it is for a child who won't care if it's perfect!!
** I have the Wilton colors and a couple tips/bags if you want to borrow them.

Happy Birthday Ava!!!

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies
http://picky-palate.com/2010/02/11/cinnamon-roll-sugar-cookies-yes/

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
~
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

Easy chicken Enchiladas

Dana Fuller's
Easy chicken Enchiladas

1 Costco rotisserie chicken shredded
1/2 an onion, minced
1 C. cilantro minced
pepper jack cheese, shredded
cheddar cheese, shredded
1 jar of Trader Joes enchilada sauce
corn tortillas

I shred up the chicken and mix in the minced onion and cilantro. I then add some shredded pepper jack and cheddar cheese to the mixture. Add about 1/4 C of the sauce to moisten a bit. That is the extent of your filling.

I put a frying pan to med-high and add a T of olive oil. I then saute each side of the corn tortilla to soften it, adding more olive oil when needed. (Usually after 2 or 3 tortillas). I place them in the casserole pan and fill them with the mixture and roll them up placing them seam side down. I then pour the rest of the jar of enchilada sauce over the enchiladas. I top with more pepper jack and cheddar cheese and bake for 20 min at 350 degrees or until cheese is melted.