Saturday, April 22, 2017

Slow Cooker Cabbage Rolls



  • Slow Cooker Cabbage Rolls Recipe
  • •1 large head cabbage
  • •1 can (8 ounces) tomato sauce
  • •3/4 cup quick-cooking rice
  • •1/2 cup chopped green pepper
  • •1/2 cup crushed saltines (about 15 crackers)
  • •1 egg, lightly beaten
  • •1 ounce onion soup mix
  • •1-1/2 pounds lean ground beef (90% lean)
  • •1 can (46 ounces) V8 juice
  • •Salt to taste
  • •Grated Parmesan cheese, optional


How to Make It

  • •Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
  • •In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
  • •Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
  • •Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired .
  • Best Poppy Seed Cake Recipe



    • 1 box yellow or lemon cake mix
    • 4 ounces vanilla or lemon instant pudding pack
    • 2 ounces poppy seeds (save some for icing)
    • 4 eggs
    • 1 cup cooking oil
    • 1 cup white wine
    • 2 teaspoons vanilla extract


    How to Make It

  • Combine all ingredients in bowl, and mix on medium speed for one minute. Stop and scrape down sides of bowl, then beat one more minute.
  • Pour into well greased floured tube pan.
  • Bake at 350 for 40 minutes to one hour.
  • Cool in pan for 15 minutes than turn out on serving plate.
  • Icing:

  • To make icing, combine powdered sugar & water until a creamy paste if formed, about 1/2 cup worth, add remaining poppy seeds. Spoon over warm bundt cake.
  • Thursday, April 20, 2017

    Monte Cristo Sandwich



    • 2 eggs
    • pinches of salt and pepper
    • 4 slices sturdy white bread (or white bread of preference)
    • 2 tablespoons mustard
    • 2 tablespoons mayonnaise
    • ½ pound thick sliced baked ham
    • ½ ounce, weight shredded gruyere cheese
    • additional salt and pepper to taste
    • 2 tablespoons butter
    • optional garnish/toppings: powdered sugar, honey, preserves


    How to Make It

  • Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
  • Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
  • Over medium heat melt butter in skillet.
  • Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.
  • Two-Ingredient Pumpkin Cake with Apple Cider Glaze



      For the Cake:

    • 1 Yellow Cake Mix
    • 1 15 ounce can of pumpkin puree
    • For the Glaze:

    • 1-1/2 cups powdered sugar
    • 3 Tablespoons apple cider
    • 3/4 teaspoon pumpkin pie spice


    How to Make It

  • Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
  • Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
  • Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
  • Let cool for 5-10 minutes in the pan, then flip onto a platter.
  • Make the glaze while you’re waiting.
  • Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
  • Serve warm or room temperature.
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    FRIENDSHIP CASSEROLE



    • 2 - lbs ground beef
    • 1 - 48 oz jar spaghetti sauce
    • 2 – tablespoons sugar
    • 1 (16 oz) - pkg medium egg noodles
    • 1/2 - cup margarine or butter
    • ½ - teaspoon onion salt (or onion powder)
    • ½ - teaspoon garlic salt (or garlic powder)
    • ½ - cup grated Parmesan cheese
    • 1 - 12 oz pkg shredded mozzarella cheese


    How to Make It

  • Preheat oven to 350ยบ Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.
  • You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.
  • Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.
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    Caramel apple cobbler



    • 1 box yellow cake mix
    • 2 cans apple pie filling
    • 1 jar caramel
    • 1 stick butter


    How to Make It

  • Butter 9x13 pan
  • Pour apple pie filling in
  • On top put the DRY cake mix
  • Then drizzle caramel over.
  • Pour melted butter throughout.
  • Bake 350 for 45 minutes
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    Slow Cooked Beef Stew



    • 2 lbs. beef stew meat, cubed
    • ½ tsp. salt
    • ½ tsp. black pepper
    • 1 clove minced garlic
    • 1 tsp. Worcestershire sauce
    • 1 tsp. paprika
    • 1 bay leaf
    • ¼ cup flour
    • 1 chopped celery stalk
    • 1 chopped onion
    • 4 sliced carrots
    • 4 diced potatoes
    • 1 ½ cups beef broth


    How to Make It

  • Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 8 hours or high for 6 hours .
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