Cabbage Rolls

Check out my notes at the bottom.

Ingredients:
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 lb ground beef
1 1/4 tsp salt
3/4 tsp ground black pepper

Sauce:
1- 8oz can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

Directions:
Bring a large pot of water to a boil. I like to put a little Salt & Pepper in the water.  Boil cabbage leaves for approx 2 minutes; drain.

In large bowl, combine Ground beef & Eggs.  Add S&P and mix well.  Add Rice and mix.  Add onion & mix.  Add Milk and mix well.  I like to mix with my hands so everything is combined well. Make sure you wash your hands thoroughly before & after you handle the meat!

Place one Cabbage leaf in front of you on a cutting board with the Core side facing away from you, (Step 1 picture).  

Place a large tablespoon of meat mixture at the end of each cabbage leaf (Step 2).

Roll the flap closest to you forward. (Step3)

Fold both sides inward and roll away from you towards the core of the cabbage. (Step 4)

Place each Roll in slow cooker side by side but not overlapping. (Step 5)

In a small bowl, mix together Tomato Sauce, Brown Sugar, Lemon Juice and Worcester Sauce. 
Pour Sauce over cabbage roll.

Cover and cook on Low 8-9hours.

*I have a 6qt Crock pot, I am able to get 12 Cabbage Rolls in the bottom & I also double the sauce to make sure all rolls are covered nicely & because we love things saucy.  My Crock-pot cooks really well on Low, this recipe calls for 8-9 hours but I was able to cook for 4hours on Low and they turned out great!

Chicken Fried Chicken

Wow !  I haven't posted anything here for a very long time.  I guess that's what happens when you have 6 children & run 2 businesses.  It's been crazy at our house.  

However, last week we started a new way to organize our dinners.  Our girls are getting old enough to make a lot of meals themselves now, which has been very helpful for me since I have been increasingly getting busier with my photography & sewing businesses.

I decided that Kent & I will do dinner one night (which usually is a harder dish to make) & then each of the kids choose a night of the week & they also get to choose what are going to eat.   Of course, this means they get to make the meal (usually with help from mom ;).  This is not only helpful because I don't have to make every meal, but also we are eating better meals & our children are learning to make more meals.  I am not good with teaching my children in the kitchen, because of my OCD it drives me crazy (we've tried that & it didn't work-all it did was drive me crazy).   With this new plan the younger children get to choose simpler dishes & the older ones have to choose something a little more difficult (our girls are ages 18, 16, 14, & 12 & our boys are 10 & 8).

So on to the fun stuff, for dinner tonight our Miss C (our 16 yo.) with a little help from mom, made Chicken Fried Chicken, garlic bread (from scratch) & corn on the cob.  The chicken turned out amazing.   The chicken was a recipe we have never tried before.  We used this recipe from My Name is Snickerdoodle!  I also made the gravy from that recipe.  It was very clumpy, but I strained the clumps out & then added flour at the end to thicken it up and it worked great.  The only thing I would change is adding more seasoning.  I added salt & pepper, but it needed more.  Otherwise, it was a great meal!

I forgot to take a picture of the gravy, but it was yummy!

Enjoy!

Chicken Cacciatore

Ingredients:
6 boneless, skinless chicken breast
1- 28oz jar spaghetti sauce
2 green or red bell pepper, seeded and Cubed
8oz fresh sliced mushrooms
1 onion, finely diced
2 TBs minced garlic

Directions:
Put the chicken in the slow cooker.
Top with the spaghetti sauce, bell peppers, mushrooms, onion, and garlic.  Cover and cook on Low for 6 to 8 hours.  Use fork to shred chicken & Serve over your favorite Pasta or Rice.  Goes well with Angel Hair.  I've even done this several times with just the Chicken & sauce, because we didn't have the other ingredients & it still came out pretty good!

Darin's Rolled Chicken Enchilada's

1 - bag Boneless/Skinless Chicken
2 - boxes Mexican, Spanish or Chicken Rice
2 - pkgs of shredded cheese (approximate)
1 - can diced tomatoes (optional)
1 - can Green Chilies
1 - diced onion
1 - diced green pepper
2 - cans Red Enchilada Sauce
      (we prefer Rosarita’s)
2 - cans Green Enchilada Sauce
      (we prefer La Victoria)
1 to 2 pkgs Corn Tortillas

Cook chicken in crock pot. Cook Rice according to package.  When chicken is done, drain and shred it.

  

  

In large bowl combine shredded chicken, rice, green chilies, onion, green pepper, and approximately ½ can of red enchilada sauce (just enough to moisten mixture but not make it runny). Mix well.

In a small warmed-up skillet, flip each corn tortilla, until warmed, but not cooked (this is to make them easier to roll). Put a dab of chicken/rice mixture into each corn tortilla, a dab of shredded cheese and roll. Place in a large Casserole dish, side by side.

When pan is full, pour a can of green enchilada sauce over all and sprinkle with shredded cheese.

 

Bake at 350’ until cheese is melted, approximately 10-15 minutes.

This recipe makes several pans, which can be covered with tin foil and frozen for another meal. Or you can even just freeze the mixture if you don’t need so many pans.

To avoid making your Enchiladas too Spicy, don’t use the green chilies (most cans are mild but it varies and you can end up with a spicy one), use Mexican or Chicken Flavored rice instead of Spanish. Use the Sauces specified above, they are not spicy). Avoid MacCayo’s brand.

Beef Rolls

Beef Rolls
1/2 lb. hamburger
1/2 C. chopped onion
1 TBSP. Worcestershire sauce
1/4 C. ketchup
1/4 tsp. pepper
2/3 C. milk
2 C. biscuit mix

** Cook Hamburger, add onions, cook until tender. Stir in ketchup, Worcestershire sauce & pepper. Set aside. In large bowl, mix biscuit mix & milk. Knead until smooth. Roll out into a rectangle. Spread meat mixture over it. Roll up & pinch shut. Slice in 1 1/2 " to 2" sections. Arrange on an ungreased cookie sheet.
*Bake at 475 degrees for 10-15 minutes until dough is golden brown.

Chicken & Cheese Roll-ups

Chicken & Cheese Roll-ups
1 C. Milk
2 C. Shredded Cheese
2 TBSP. flour
2 TBSP. margarine
1 C. cubed chicken (Cooked)
1 can (10 ct) biscuits

**In small saucepan, melt margarine, stir in flour until smooth. Gradually stir in milk. Cool over medium heat until thickened, stirring constantly.
Add 1 1/2 C. Cheese. Stir until melted. Remove from heat. Reserve 2/3 C. sauce for topping. Add chicken to remaining sauce.
*Separate biscuits & flatten into 4" circles. Fill w?/ chicken mix & fold over, crimp sides together.

Place on a greased cookie sheet

Bake at 375 degrees for 20 minutes. Spoon remaining sauce over biscuits & top w/ the rest of the cheese. Bake for an additional 2-3 more minutes until cheese in melted.

Shephards Pie

1 lb itlian sausage or hamburger

8-12 large potatoes

1 can cream of soup ( I like broccoli, chicken or mushroom)

8 oz bag shredded cheese

Cook meat in skillet until well done.

Add 1 can of your favorite cream soup

Mix well with cooked meat and put on low heat while you make potatoes

Dice potatoes and add to large pot. 

Put enough water in pot to cover the potatoes and Boil  on high heat until potatoes are soft.  Turn off heat.  Drain water from potatoes and put back into the pot.  Add 1/2 a stick of butter then Mash potatoes.  If you like creamer potatoes add about 1/4 cup milk and extra butter if desired, mash until lumps are gone.  If you prefer lumpy potaotes only mash slightly and dont add milk.

Put mashed potatoes in the bottom of a 9x11 and spread evenly.  Add Meat mixture on top of the potatoes and spread evenly.  Top with cheese.

Bake at 350' until cheese is melted approxmatly  10-15 minutes

Chicken Verde CrockPot Meal

This is awesome all by it self or served in the ways listed below

Ingredients:

3lbs Boneless Skinless Chicken

1- 28oz can Green Enchilada Sauce (we like La Victoria or Herdez)

1- 12oz can diced green chilies

1- 8oz jar Verde Salsa

1 medium onion finely chopped

Directions:
Combine all ingredients in crock pot.  Set to low for 5 hours.
When chicken is done use a spoon to break up chicken, it should shred easily.
Spoon over rice or use suggestions below.  Leftovers can be frozen.

Suggested Substitutions for Chicken:

Beans, Pork, Shredded Beef, Stew Beef

Can also change the sauce and salsa to red

Suggested Dishes:

Chicken Tacos          Chicken Nachos

Taco Salad                Fajitas

Enchiladas                  Burritos

Beef Macaroni

Ingredients:

1lb - Stewing Beef or Hamburger

1 pkg Macaroni pasta

1 can Diced Tomatoes

1 - 12 oz can Tomato Sauce

1 cup Salsa

Directions:

Brown stewing beef in a skillet. When cooked add diced tomatoes, tomato sauce, and salsa then stir. Put on low heat while you cook the pasta. In large sauce pot fill 1/2 way with water and put on to boil. When water comes to boil add 1 tsp salt and pasta. Stir pasta occasionally to keep from sticking. When pasta is done drain and add to sauce mixture. Stir and serve.

Stroganoff Storehouse Style

For those of you who might use food from the storehouse, this recipe is made using only the products recieved from the LDS Storehouse.

1 – pkg Stewing Beef
1 – Onion (diced)
1 – 3 oz pkg of Brown Gravy
1 - 15 oz Can of Peas (Optional)
1 - pkg Egg Noodles

Brown the stewing beef and diced onion in a large skillet over medium heat. After meat is cooked add the peas and turn to low. Boil water in large sauce pan, when it hits boil, add a pinch of salt and egg noodles. Cook noodles until they are almost done, then take off heat and drain in strainer. Leave in strainer and then add meat mixture into that sauce pan. Use the same skillet and make gravy according to package. When gravy has thickened but still a little wet, add noodles to the gravy and stir until noodles are coated with gravy. Then pour meat mixture into noodles and stir.

Can be served with toast.
Can be served over Rice instead of noodles.
Can also add Carrots or other Veggies your family enjoys.

Quick Pizza Melts

I got this recipe from Southern Fried Mama. Sorry for the pictures on this post, I guess I was too busy making this recipe that I didn't pay attention to the fact that the pictures were a little blurry.

Quick Pizza Melts

2 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup pizza sauce
1 (3 1/2 ounce) package pepperoni, sliced
2 cups mozzarella cheese, shredded
1 egg, beaten
2 tablespoons parmesan cheese, grated
1 teaspoon dried oregano leaves
1 cup pizza sauce, if desired (optional)


1. Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.

2. Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.

3. On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper.

Brush with beaten egg. Sprinkle with Parmesan cheese and oregano. (I recommend that you don't spill the oregano on top like I did). I tried to brush some off but it just stuck to the dough, so I waited until it was done & then I was able to brush it off then.)
4. Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.

We liked this, but I think next time I'll try using pizza dough instead of crescent rolls. I think I would like the taste a little more.

Sweet-n-Sour Chicken

I just made this for dinner 2 nights ago for the first time and it was great and so easy.  Unlike any Sweet-n-Sour I've had in a restaurant.  Got off a Church Newsletter.

Ingredients:

6-8 Chicken Breasts or Thighs

1 bottle Catalina Dressing

1 can Whole Cranberries

1 Envelope Onion Soup Mix

Directions:
Place Dressing, Cranberries and soup mix

in to crock pot and mix well. Add chicken.

Cook on Low all day (no need to add water)

Check periodically and stir so all chicken gets coated.
Serve over Rice.

Chel's Ziti Pasta

I was going to make the Party Pasta Bowl recipe from Pampered Chef but decided to change it just a bit. Although some of my kids were skeptical to try it (because it was something new), they loved it. It did turn out quite yummy!

Chel's Ziti Pasta

1 package uncooked ziti pasta

1/4 c. chopped onion

1 lb. lean ground beef (I always get the leanest ground beef I can find)

3 garlic cloves, pressed

2 ts. Italian Seasoning

1 jar/can (24 oz.) spaghetti sauce

1 can (14.5 oz.) diced tomatoes, undrained (I like to get the ones with seasoning in them)

1 egg

2 c. mozzarella cheese, shredded

2 ts. parsley

1/4 ts. black pepper

2 Tbs. Parmesan cheese

1. Boil pasta according to package directions. Drain when fully cooked. Cook ground beef, add chopped onion and pressed garlic.  Cook until beef is fully cooked.  Remove from heat.  Add Italian seasoning, tomatoes and spaghetti sauce.  Lightly beat egg, then add to meat mixture.  Add mozzarella and parmesan cheeses, parsley and pepper.  Mix sauce with pasta in large bowl, pour into 9x13 stone baker and add more mozzarella cheese on top.  Bake at 450 degrees for 25 min.

Beef Taco Bake

I'm making this tonight for a large family get together so I am tripleing the recipe. As a side I will be making a Corn Casserole.

Beef Taco Bake

1 lb- ground beef (I used 2 lbs and 1 lb Italian Sausage)

1- 10 3/4 oz can Campbell’s Condensed Tomato Soup

1- cup Salsa

1- 4oz can Diced Green Chile Peppers

1/2- cup milk

1- cup shredded cheese (about 4oz)

8- Corn tortillas - cut into 1 inch pieces

(you may use 6 flour tortillas if you prefer)

Cook the beef in a skillet over medium heat. Cook until well browned, stirring often. Drain off the fat. Preheat oven to 400' Add to meat: soup, salsa, milk, tortillas and 1/2 the cheese. Stir. Spoon the mixture into a 2 quart casserole dish. Cover and bake for 25 to 30 minutes, until bubbly. Remove and add the remaining cheese. Bake for 5 minutes or until cheese is melted.

Pepperoni Pizza Twist

This is another Pampered Chef recipe. Can you tell I like them? I actually love their products even more than their recipes. The stones are so awesome, I bake on them almost everyday (as you can see by how dark they are in the pictures).

Pepperoni Pizza Twist

1 package (3.5 ounces) pepperoni slices, diced

1 can (3.25 ounces) pitted ripe olives, drained and chopped

2 tablespoons snipped fresh parsley

1/2 cup (2 ounces) shredded mozzarella cheese

2 tablespoons all-purpose flour

1 garlic clove, pressed

2 packages (11 ounces each) refrigerated French bread dough

1 egg

1 teaspoon Italian Seasoning Mix

2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

1 can (15 ounces) pizza sauce, warmed (optional)

1. Preheat oven to 375ºF. Dice pepperoni. Chop olives using. Snip parsley using kitchen shears (I used dried parsley).

In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic (I used granulated garlic because I didn't have any garlic cloves); mix well.

2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf. I use my pizza dough recipe.

3. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. I would recommend adding some tomato sauce w/ seasoning inside--it was good, but pretty dry & I think the sauce would make it better. I also forgot to add the black olives--had them chopped, just forgot to put them in.

4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling. Instead of the seasoning mix, I just put Italian Seasoning in mine.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.

For the greatest Pampered Chef consultant contact Kelly!

Spaghetti Sauce Casserole

This is a very yummy casserole that most of my family loves. I got this recipe from my sil, Kristi.

Spaghetti Sauce Casserole

1 lb. hamburger

1 pkg. Spaghetti Sauce Mix

2 eight oz. cans tomato sauce

3/4 pint sour cream

1 can refrigerated crescent rolls

2 Tb. butter

mozerella cheese

parmesan cheese

Preheat oven to 375°. Cook hamburger. Mix in Spaghetti Sauce mix & tomato sauce. Pour mixture in bottom of a deep dish baker (or pie pan). Spread sour cream on top. Spread cheese over, then lay out raw crescent rolls flat on top (do not roll them just lay them flat), putting the wide end of the rolls at the outside. The points of the rolls will overlap a little in the middle but that's alright. Melt butter & drizzle on top, then sprinkle parmesan cheese all over the top.

Bake at 375° for 18-25 min.

Darin's Super Scrumptious Spaghetti

Darin made this spaghetti for me on our second date & I joke with him that I fell in love with him for his spaghetti. (which of course isn't true - I love the man and the sketti)


Ingredients:

1 - 16 oz package Spaghetti

1 - can Spaghetti sauce any flavor

1 - can Italian diced tomatoes

1 - green bell pepper (diced)

1 -red bell pepper (diced)

1 - med. onion (diced) - I prefer a sweet onions or the purple kind

1 lb Mild Italian Sausage (you can use hamburger if you prefer)

Directions:

Brown Sausage in a skillet.

In a separate skillet grill the onion and peppers till slightly caramelized.

Add them to Sausage after it is fully cooked.

Add Sauce and Tomatoes. Mix Well. Let simmer while you boil spaghetti

I usually add a little salt to the water and 1 tsp E.V.O.O. while spaghetti cooks.

Drain but don't rinse (helps the pasta absorb more of the sauce).  You can either add spaghetti directly to sauce or put back into pot with 1 tsp of E.V.O.O. mixed in and serve separately.  I was cooking for a large group when taking these photos so I missed getting the pasta (maybe I'll add later) - that is also why it appears to be more in skillet then what recipe calls for.

Baked Mac-n-Cheese

My hubby hates the boxed Mac-n-Cheese, but he loves it when I make my baked version.


Ingredients:
3 - boxes of Kraft Macaroni and Cheese (I like the Rotini style)
1 - 8 oz bag of Shredded Cheese
1 - 11 oz bag of Potato Chips (I like the Wavy Lays for this dish)
1 - pkg bacon (optional)
Butter & Milk (I don't measure so you'll have to eyeball it)

Directions:
Preheat Oven
Boil Pasta - Turn off burner, then drain (don't rinse - a little tip I learned from Alton Brown - this will help the sauce cling to the pasta), let pasta sit in strainer. Rinse out sauce pot, place back on warmed burner and add about 2 Tablespoons of butter - once melted add about 1/4 to 1/2 cup of milk. Stir in all three cheese packets. Whisk until smooth. Pour Pasta back into pot and stir cheese sauce with pasta until well blended. Spray Pam into 9x13 casserole dish. Pour 1/2 pasta into dish and spread evenly in dish.

Sprinkle 1/3 of cheese over pasta. Spoon remainder of pasta over cheese and spread in dish. Sprinkle the last 2/3 of cheese evenly over pasta. Use about 3/4 of the Potato chips and crumble them over all the cheese. Bake at 350' for 25 minutes - Cheese should be melted and chips slightly browned.

Extra: My hubby likes his with Bacon. I prefer mine without.
I cook bacon in the oven to help take some of the grease away from it. Use a cooling rack ontop of a cookie sheet - lay bacon across cooling rack. Bake at 350' for about 20-30 minutes. Keep an eye on it - it wont take much for it to burn. Take it out when it looks browned and crispy. Once bacon is done and cooled down. Blot with Paper towels, then crumble about 8 slices over 1/2 of the casserole before baking.

Enjoy!

Fry Bread/Navajo Taco's

This is another of my family's favorite recipes! I love it when the kids come & ask me what I'm making for dinner & when I tell them they get excited. So here's the recipe for this yummy dinner/dessert! I got this recipe from a recipe book that several ladies from church put together. This one comes from my friend Nalene Dobbins.

Fry bread

4 c. flour

1-1/2 tsp. salt

1 tsp. baking powder

1 T. sugar

1 T. shortening

1 T. (or 1 pkg.) yeast

1/4 c. warm water

1-1/2 c. scalded milk

Scald milk, then allow it to cool to lukewarm. Combine water, sugar and yeast. Set aside. Combine milk, shortening, salt, baking powder and 1/2 of the flour. Add the yeast mixture and mix well. Add the remaining flour. Knead 20 times. Let dough rest for 10 min. Roll dough 1/4 in. thick and cut into squares. Fry in a hot oil at 365°. This recipe makes about 12-15 small to medium size pieces.

Hints:

I scald my milk in the microwave. Measure the correct amount, then put it in the microwave for 3 min. Then I put it in the freezer to cool to lukewarm. While I'm waiting for the milk to cool, I begin to mix the other ingredients as the recipe says to do. I periodically check on the milk so it doesn't get too cool. This is the way I've done this many times & it works for me so hopefully it will for everyone else as well.

I don't roll my dough out this way, I seperate them into balls & roll them out individually. The size just depends on how large of a piece you want. I generally make mine a little smaller since I have some small children that don't eat much. Then the older kids can have 2 or 3 if they want more.

Also, we eat this for dinner with beans, cheese, lettuce & tomatos. You can add salsa & any other toppings you may like. You can also eat it plain with just butter or as a dessert with butter & powdered sugar or honey. Yum Yum, enjoy!

Rachelle S.

http://www.chelstamps.blogspot.com/

Bow Tie Alfredo

This is a very simple recipe. I'll tell you right up front that I don't make my alfredo sauce from scratch.

12 oz. bow tie pasta

15 oz. bottle of Bertoli Garlic Alfredo sauce

Garlic powder

Salt & pepper

Boil pasta. Warm Alfredo sauce. The sauce is a little bland so I add a little bit of garlic powder, salt & pepper. The sauce I buy does say garlic alfredo but I still add more. It would probably be better to add a clove of fresh garlic pressed. I'll have to try that next time. Once pasta is done, drain it & pour it back in pot. Add sauce to pasta & your done. Most of my family loves this one, especially my 7 yr. old.