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Stuffed Cabbages




Ingredients
2 heads of cabbage 
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice 
1 egg 
1 tsp garlic 
1 tbsp parsley
2 slices diced onion 
1 -15 oz. can tomato sauce 
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste

Preparation


Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time. 
Cut off the rough part on the end of the cabbage leaf with a sharp knife. 
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
Pour crushed tomatoes over Halupkys. 
Cover and bake approximately 75 minutes at 375º. 
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour. 
Serve with tomato sauce. 

Sausage gravy breakfast pizza



Ingredients

2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese

Directions


1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.

2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.

4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Funnel Cake Fries




2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup white sugar
1/2 cup milk
1 tsp vanilla
3-4 cups canola or vegetable oil
1 jar marshmallow creme or marshmallow fluff

How to make it :


Whisk flour, baking powder, and salt in a bowl. Set aside.
With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
Marshmallow Fluff Dip: Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.
To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes

Chicken Enchilada Spaghetti




1 lb of regular spaghetti.
3 cups of shredded rotisserie chicken breast.
1 tbsp of olive oil.
1 chopped onion.
2 (4.5 oz) cans of chopped green chiles.
2 cloves of minced garlic.
1 tbsp of ground cumin.
1 tbsp of of chili powder.
1 tsp of smoked paprika.
¼ tsp of cayenne pepper.
3 (10 oz) cans of red enchilada sauce.
1-2 cups of freshly grated cheddar cheese.
Salt for taste.

How to:


Cook the spaghetti according the package instructions.
Heat a large skillet over medium heat then add oil. Add in onions and cook for 2 minutes or so until soft. Add in chopped green chiles undrained and cook for 5 more minutes. Stir in garlic and cook for 1 minute.
Add in cumin, chili powder, paprika and cayenne. Pour in enchilada sauce and simmer for 8 minutes.
Add in chicken and cook for 2 Minutes.
Add spaghetti in small batches and combine with the sauce.
Add in the cheese and Voila!

Easy, peasy and cheesy! This chicken Enchilada spaghetti is one of my favorites. It’s has a lot of flavors, it’s easy to make and no one can resist this goodness! Give it a try and let me know what you think

The Best Beef Stew Ever




2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional).

How to:


In a large pot, heat the oil and stir in the beef and flour until browned.

Pour in the water and broth and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 1 hour.

Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.

Mix in the corn, green beans and simmer for 30 minutes and Voila!

Simple, easy and delicious! This beef stew is super delicious. I love tomatoes, so I use them, and I advise you do the same if you are trying this recipe!

Caramel-Apple-Cinnamon-Roll



Ingredients

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons Shortening
1/3 cup milk
4 large apples, peeled, cored and grated
4 tablespoons sugar
1 teaspoon cinnamon
4-6 tablespoons unsalted butter
Sauce:
3/4 cup sugar
1 tablespoon flour
3/4 cup hot water
1/4 teaspoon salt

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 15 minutes

Instructions


Sift flour, sugar, baking powder and salt into a mixing bowl. Cut in the shortening.
Add sufficient milk to make a soft dough.
Roll the dough out on a lightly floured surface.
Cover the dough with the grated apples, sprinkle the sugar and cinnamon on top of apples
Dot with the butter
Roll up like a cinnamon roll and cut into 1 inch thick slices
Place cut side down in a buttered baking dish and cover with sauce
Sauce
Combine all sauce ingredients into a saucepan and bring to a boil.
Remove from heat and pour over cut dumplings.
Bake at 375 for 35 to 40 minutes
Notes

I remember her serving these with ice cream and also I remember my Dad pouring either a little cream or milk on his.

SOUTHERN STRAWBERRY CAKE



Yield: 1 three layer 8″ cake

10 ounces (2 1/2 cups) cake flour
1 tsp baking soda
1/2 teaspoon kosher salt
1/3 cup buttermilk
1/4 cup canola oil
1/2 teaspoon almond extract
1/2 vanilla bean
4 ounces unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature, beaten
1 cup pureed strawberries
1 teaspoon lemon zest

How to make it


– Preheat the oven to 350 degrees. Butter three 8” cake pans and line with rounds of parchment. Set aside.
– In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
– In another medium bowl, combine the buttermilk, oil, and almond extract. Set aside.
– Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar. In an electric mixer, beat the butter and vanilla sugar with the paddle attachment until it forms a paste. Add the eggs in a slow stream, beating well after each addition. Beat for 1 minute at medium speed. Gradually add the buttermilk mixture and beat for 1 minute at medium speed.

– Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the pureed strawberries and the lemon zest.
– Spoon into the prepared cake pans and bake until the cakes spring back when touched lightly in the center. Cool before removing from the pan.

STRAWBERRY CREAM CHEESE FROSTING:
1 pound cream cheese, room temperature
6 ounces unsalted butter
1 cup powdered sugar
6 tablespoons strawberry jam
1 teaspoon vanilla extract
2 teaspoons∑ lemon juice
1/4 teaspoon kosher salt
– In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth.
– Sift in the powdered sugar, and beat on low speed until incorporated. Add the strawberry jam, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high continue beating until smooth.