Sweet & Sour Chicken

My husband and oldest daughter really enjoy this recipe. It's a bit time consuming , but not hard to make.

SWEET & SOUR CHICKEN

(serves 8)

Ingredients:

*1 (8 ounce) can pineapple tidbits, drained, reserve juice

*2 tablespoon olive oil

*1 green pepper, cut into thin strips

*1 red pepper, cut into thin strips

*1/2 cup carrots, peeled & sliced thin

*1 small onion, sliced (optional)

*1/4 cup cornstarch

*1 1/2 cup cold water
*1/4 cup white vinegar

*1/4 cup cold water

*1/2 cups white sugar

*1/4 cup brown sugar

*2 drops orange food coloring

*6 skinless, boneless, chicken breast halves, cut into 1-inch cubes.

*2 cups self-rising flour

*1 teaspoon garlic powder

*2 tablespoons vegetable oil

*1/2 teaspoon salt

*1/4 teaspoon black pepper

*1 egg

*2 cups water

*1 quart vegetable oil for flying

Directions:

~In a saucepan, combine 1 1/2 cups water, white sugar, brown sugar, vinegar, reserved pineapple juice, and orange food coloring.

~Heat to a boiling.

~Turn off heat.

~In a small bowl combine 1/4 cup cornstarch & 1/4 cup cold water.

~Stir slowly into sauce in the saucepan, until mixture thickens.

~In a large bowl, combine flour, garlic powder, 2 tablespoon oil, 2 tablespoons cornstarch, salt, black pepper, & egg, seal and mix well.

~Gradually add 1 1/2 cups water to make a thick batter.

~Stir until well blended.

~Add chicken to batter and stir until well coated.

~Heat oil in a large heavy skillet to 360 degrees.

~Fry chicken pieces in hot oil until a golden brown. (not all at once)

~Remove from oil, and drain chicken on paper towels.

~Repeat until all the chicken is cooked.

~While chicken is cooking, sauté green peppers, red peppers, carrots, & onions in 2 tablespoons olive oil.

~Cook until veggies are at desired tenderness.

~Add pineapple chunks and heat until warm.

~When ready to serve, layer pepper-carrot-onion-pineapple mixture over a bed of rice.

~Add cooked chicken.

~Pour hot sweet & sour sauce over top.

~Serve immediately.

Peanut Butter Cookie Pie

You only want to eat a small piece of this dessert. It's rich, chocolaty, and it has peanut butter in it. What more could you want?

PEANUT BUTTER COOKIE PIE

(serves 16)

Ingredients:

*1/2 cup butter, softened

*1/4 cup white sugar

*1/2 cup brown sugar, packed

*1/2 teaspoon vanilla extract

*1 egg

*1 1/4 cup all-pourpose flour

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1 cup chocolate chips

*1/4 cup pecan chips

*3 cups powdered sugar

*1 cup creamy peanut butter

*2 tablespoons margarine, softened

*1/4 cup water

*1 cup chocolate chips, melted

*1/4 cup pecan chips

Directions:

~Preheat oven to 375 degrees.

~In a large bowl, cream the 1/2 cup butter & sugars until smooth.

~Beat in the vanilla & egg.

~Combine the flour, baking soda & salt.

~Stir the dry ingredients into the sugar/butter mixture.

~Mix in 1 cup of chocolate chips.

~Press the cookie dough into the bottom of ungreased 10 inch springform pan.

~Press dough evenly in bottom of pan (if it's to much dough, leave some out and make cookies with it).

~Sprinkle with 1/4 cup pecan chips.

~Bake for 12-14 minutes.

~Remove from oven & cool for 15 minutes.

~In a medium bowl, mix powdered sugar, peanut butter, butter, & water until well blended.

~Drop spoonfuls of mixture over baked cookie crust.

~Press evenly to cover crust.

~ Melt 1 cup chocolate chips in a double boiler or microwave, being careful not to burn it.

~Spread melted chocolate chips over peanut butter mixture.

~Sprinkle with 1/4 cup pecan chips.

~Refrigerate until chocolate is set, about 1 hour.

Roasted Red Pepper & Onion Dip

Caramelizing the onions is the trick that makes this dip so good. Use it with potato chips, crackers, veggies, or bagel chips.

ROASTED RED PEPPER & ONION DIP

Ingredients:

*2 large yellow onions, sliced

*4 tablespoons butter

*1/4 cup olive oil

*1/4 teaspoon ground cayenne pepper

*1/4 teaspoon dill weed

*1/4 teaspoon garlic powder

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*4 ounces cream cheese, room temperature

*1/2 cup sour cream

*1/2 cup mayonnaise

*1/8 cup roasted red peppers, chopped fine

Directions:

~Slice 2 large yellow onions in half & then into 1/8 inch slices.

~Heat 4 tablespoons butter and 1/4 cup olive oil in a large sauté pan over medium heat.

~Add onions, 1/4 teaspoon cayenne pepper, 1 teaspoon salt and 1/2 teaspoon ground black pepper.

~Sauté for 10 minutes.

~Reduce heat to medium-low and cook for 20-25 minutes, stirring occasionally, until onions are browned and caramelized.

~Remove from heat and let onions cool.

~In a mixing bowl, mix 4 ounces cream cheese,  1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 teaspoon garlic powder and 1/4 teaspoon dill weed, mix until smooth.

~Add onions & roasted red peppers and mix well.

~Refrigerate for at least 3 hours to let flavors come together.

~Remove dip, and serve at room temperature.

Variations:

`add 1/4 cup bacon, cooked and crumbled

Seasoned Fries

Make them as spicy as you like. Deep fry or baked fries, it makes for some great seasoning.

SEASONED FRIES

Ingredients:

*1 tablespoon seasoned salt

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/8-1/4 teaspoon cayenne pepper

*1/2 teaspoon paprika

*1/2 teaspoon chili powder

*1/8 teaspoon seasoned pepper

Directions:

~Mix together.

~Sprinkle desired amount of seasoning mix on hot potatoes as soon as they come out of the deep fryer or oven.

Coffee Cake

I love just about anything that has cinnamon in it. This is no exception. I really enjoy the cinnamon swirl throughout the cake, as well as the cinnamon crunch topping.

COFFEE CAKE

(serves 12)

Ingredients:

*2 cups all-pupose flour

*1/4 teaspoon salt

*1 tablespoon baking powder

*1 cup butter, softened

*1 cup sour cream

*1 1/2 cups white sugar

*2 eggs

*1 tablespoon vanilla extract

*1/4 cup brown sugar

*1 teaspoon ground cinnamon

*1/2 cup brown sugar, packed

*1 teaspoon ground cinnamon

*1 cup pecans, chopped

*2 tablespoons butter, melted

Directions:

~Preheat oven to 375 degrees.

~Line a 9x13 inch pan with parchment paper, spray with cooking spray & dust with flour.

~Sift together flour, baking powder & salt in a medium size bowl.

~In a large mixing bowl, cream butter until light & fluffy.

~Slowly beat in sour cream.

~Add sugar and mix in well.

~Beat in one egg at a time.

~Add vanilla.

~By wooden spoon or spatula (using a mixer will not make the cake as light) fold in the flour mixture, mixing just until incorporated.

~In a small bowl mix, 1/4 cup brown sugar & 1 teaspoon cinnamon.

~Spread 1/2 of the batter into prepared 9x13 inch pan.

~Sprinkle cinnamon mixture over batter.

~Spread remaining batter over cinnamon mixture.

~In a medium bowl, mix together, 1/2 cup brown sugar & 1 teaspoon cinnamon, making sure it mixed very well.

~Mix in pecans.

~Stir in 2 tablespoons of melted butter together, until crumbly.

~Sprinkle over cake batter.

~Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

~Let cool for 10 minutes.

~Turn onto a cooling rack?

Variations:

`Omit putting the cinnamon mixture in between the layers of the cake.

`Substitute pecans for walnuts.

`Omit nuts.

`Add raisins.

Potato Vegetable Soup

I have two potato soups that I use. This is the one that I get the most compliments on. Easy to make, and very filling.

(add a little cheese & bacon)

POTATO VEGETABLE SOUP

(serves 5)

Ingredients:

*4 strips of bacon, diced (optional)

*1 small onion, chopped

*1 garlic cloves, minced

*1 cup celery, chopped small

*1 cup carrots, chopped small

*1/4 cup broccoli, chopped small

*1/4 cup flour

*1 teaspoon salt

*1 teaspoon dried basil

*2 teaspoons dried parsley

*1/2 teaspoon black pepper

*1 teaspoon chicken granules (omit for gluten free)

*3 cups chicken stock

*3 large baked potatoes, peeled and cubed

*1 cup half-and-half

*1/2 teaspoon hot pepper sauce (optional, but makes it really good)

*1 cup cheddar cheese, shredded (optional)

Directions:

~In a large sauce pan or dutch oven, cook bacon until crisp.

~Remove bacon, and set aside.

~Drain all but 2 tablespoons of drippings.

~Sauté carrots until semi-soft.

~Add celery, onions & garlic, sauté until veggies are tender.

~Stir in flour, chicken granules, salt, basil, parsley, and pepper.

~Mix well, and stir continuously for 1 minute.

~Slowly add chicken stock.

~Bring to a boil; boil for 2 minutes.

~Turn heat down to low.

~Add broccoli & potatoes.

~Cook for about 10 minutes, stirring often to make sure potatoes do not scorch.

~Add cream & hot pepper sauce.

~Heat through but do not let it boil.

~Use immersible blender, or regular blender and blend about half of the soup, leaving some chunks of potatoes (if you like it to be real creamy, blend all of it)

~Serve & top with bacon & cheese.

Instant Pot Directions:
~Put the instant pot on sauté mode.
~Cook bacon until crisp.  Remove and set aside.
~Drain all but 2 tablespoons of bacon drippings.
~Sauté carrot until they just start to get soft.
~Add celery, onions and garlic.  Sauté for another 2-3 minutes.
~Stir in flour, chicken granules, salt, basil parsley and pepper.
~Stir for 1 minute.
~Slowly stir in chicken stock.
~Add broccoli and potatoes.
~Turn off sauté mode and turn on pressure cook mode.
~Pressure cook for 4 minutes.
~Do a quick release.
~Add cream, cheese and hot pepper sauce to soup.
~Mix until cheese is melted.
~Use and immersible blender or blender to blend soup to desired consistency.
~Stir in bacon. 

Reuben Sandwich

This is my once a year sandwich. I make one every St Patricks Day. Love them. The hint to a good reuben is buying a good quality corn beef.

REUBEN

(makes 2 sandwiches)

Ingredients:

*1/3 cup mayonnaise

*2 1/2 tablespoons ketchup

*1/3 cup sweet pickle relish

*dash of salt

*dash of black pepper

*1/2 cup sauerkraut, drained well

*1 tablespoon butter

*4 slices ry bread

*8 slices deli sliced corned beef

*8 slices swiss cheese

*1/4 cup mayonnaise mixture

Directions:

~In a small bowl, mix mayonnaise, ketchup, relish, salt & pepper.

~Cover and refrigerate for at least 1 hour (I make the dressing the night before).

~Heat sauerkraut up in microwave, just until warm.

~Lightly spread butter on one side of each slice of bread.

~Put one slice of cheese on non-buttered side of two slices of bread.

~Spread desired amount of mayonnaise mixture over cheese.

~Next add 2 slices corned beef on each sandwich.

~Add 1/4 cup sauerkraut on each sandwich.

~Add second slice of swiss cheese.

~Top with remaining slice of bread, butter side out.

~Grill sandwich over medium heat, until golden brown, flip and grill until golden brown on other side.

Stuffed Pork Chops

I played around with a couple stuffed pork chop recipes. I had a friend of mine give me some spices to try. This "R. L. Schreiber-Sweet & Smokey Rotisserie" seasoning is so good. If you can't find it, use any rotisserie seasoning.

STUFFED PORK CHOPS

(serves 4)

Ingredients:

*4 thick cut pork chops (I use butterfly)

*8 slices of white bread

*1 teaspoon white sugar

*1 teaspoon garlic pepper

*1/4 teaspoon salt

*4 tablespoons butter, melted

*1 small yellow onion, finely chopped

*1 stalk celery, finely chopped

*2 tablespoons dried parsley

*1 1/4 cups chicken stock

*1 tablespoon rotisserie seasoning

*1 tablespoon olive oil

Directions:

~Cut bread into small cubes.

~Place on a baking sheet, single layer.

~Bake under broiler, for 3-5 minutes, or until golden brown.

~Remove from oven and place in a large mixing bowl.

~Comine toasted bread crumbs, sugar, garlic pepper, salt, butter, celery, onions, & parley.

~Mix in 1/4 cup chicken stock.

~Make slits in pork chops to form a pocket.

~Stuff pork chops with stuffing.

~Stick in a couple toothpicks to help keep pork chop closed.

~In a large oven proof skillet, heat olive oil, over medium heat.

~Preheat oven to 350 degrees.

~Brown pork chops on both sides, about 5 minutes per side.

~Remove from heat.

~Add 1 cup chicken stock.

~Cover pan with aluminum foil or lid.

~Bake for 40-60 minutes, or until pork chops are tender.

Helpful Hint:

`I always brine my pork chops in kosher salt water for at least 1 hour before cooking. It makes for very tender pork chops.

Blueberry Muffins

I think blueberry muffins are great for a breakfast or a snack. They are good warm or cold. So easy to make, and freeze well too.

BLUEBERRY MUFFINS

(Makes 12)

Muffin Ingredients:

*2 cups all-purpose flour

*3/4 cup white sugar

*1/2 teaspoon salt

*2 teaspoons baking powder

*1/3 cup vegetable oil

*2 eggs

*1/2 cup milk

*1/4 cup sour cream

*1/2 teaspoon pure vanilla extract

*1 cup fresh blueberries

Streusel Topping Ingredients:

*2 tablespoon all-purpose flour

*5 tablespoon white sugar

*1/2 teaspoon ground cinnamon

*2 tablespoons butter, diced

Directions:

~Preheat oven to 400 degrees.

~In a large mixing bowl, sift flour, sugar, salt & baking powder.

~Mix oil, sour cream, eggs, vanilla & milk into dry mixture.

~Fold in blueberries.

~Put cupcake liners into muffin pan, or grease muffin pan.

~Combine flour, sugar, & cinnamon in a small bowl.

~Cut in butter with fork until mixture resembles course crumbs.

~Sprinkle over batter before baking.

~Fill to the top with muffin mix.

~Bake for 23-25 minutes.

Chicken & Asparagus

What a wonderful combination. You can even leave out the chicken and it would be a great dish.

CHICKEN & ASPARAGUS

(serves 6)

Ingredients:

*1 (16 ounce) box of penne pasta, or pasta of your choice (gluten free if needed)

*3 tablespoons olive oil

*2 boneless, skinless chicken breast halves, cut into bite-size cubes

*1 teaspoon pepper

*1/2 teaspoon salt

*1 teaspoon garlic powder

*1/2 cup chicken stock

*1 bunch asparagus spears, trimmed, cut on a diagonal into 1-inch pieces

*1 cup mushrooms, sliced (optional)

*3 garlic cloves, thinly sliced

*4 tablespoon olive oil

*1 teaspoon dried oregano

*1/2 teaspoon dried basil

*1/2 cup freshly grated parmesan cheese

Directions:

~Bring a large pot of lightly salted water to a boil.

~Add pasta, and cook until al dente, about 10-12 minutes.

~Drain & set aside.

~In a large skillet, warm up 3 tablespoon olive oil, over medium-high heat.

~Season chicken with salt, pepper, & garlic powder.

~Cook until chicken is cooked through.

~Remove chicken from stove.

~Put chicken stock in a small pot or steamer & steam asparagus, mushrooms & sliced garlic until asparagus tender, about 5-8 minutes.

~Add noodles, steamed asparagus & remaining chicken stock to chicken.

~Mix well.

~In a small bowl, mix 4 tablespoons olive oil, oregano & basil.

~Toss seasoned olive oil to chicken & noodle mixture.

~Let sit for 5 minutes.

~Sprinkle with Parmesan cheese & serve.

Vegetarian Variation:

~Omit chicken, or add bocca chicken strips.

Eggs Benedict

I love to use homemade english muffins with this recipe. So much better that way. If you have someone in your family like I do that doesn't like poached eggs, make a fried egg for them, or even scrambled eggs. Make it however you and your family would like it.

EGGS BENEDICT:

(makes 8 / 4 servings)

Ingredients:

*4 egg yolks

*1 tablespoon freshly squeezed lemon juice

*1/2 cup butter, melted

*1/8 teaspoon salt (or less)

*dash of cayenne pepper (or to your taste)

*8 eggs

*1 teaspoon distilled white vinegar

*8 slices Canadian bacon

*4 English muffins, split (I make my own)

*2 tablespoons butter, softened

*fresh chives, chopped (optional)

Directions:

~In a steel bowl bowl, quickly whisk egg yolks and lemon juice together, until the mixture is thickened & doubled in volume.

~Place the bowl over simmering water, making sure the water doesn't touch the bottom of the bowl (or use a double boiler).

~Continue whisking quickly (don't let the eggs get to hot or they will scramble).

~Slowly drizzle the melted butter as you continue to whisk, until the sauce is thickened and doubled in volume.

~Remove from heat and whisk in salt & cayenne pepper.

~Cover and keep in a warm area until ready to use (if the sauce gets to thick, whisk in a couple drops of warm water).

~Fill a large saucepan with water.

~Bring water to a soft simmer.

~Add vinegar.

~Gently break eggs into simmering water.

~Cook for 3 minutes each (yolks should be soft in center).

~I like to gently flip my eggs to cook on the top for about 30 seconds, but it's not necessary to do.

~Carefully remove eggs from water with a slotted spoon (to remove any excess water), and place on a warm plate.

~While the eggs are poaching, brown the bacon in a medium skillet over medium-high heat.

~Toast the english muffin under the broiler.

~Remove english muffins from oven and spread with butter.

~Top each one with the canadian bacon

~Place a poached egg over canadian bacon.

~Put two muffins on each plate.

~Drizzle hollandaise sauce over each each muffin.

~Sprinkle with chopped chives and serve.

Variation:

`substitute Canadian bacon for ham.

Chili Dog Casserole

Such a simple recipe that turns out quite tasty. You don't have to grill with this one.

CHILI DOG CASSEROLE

(serves 8-10)

Chili Sauce Ingredients (or use 2 "15 ounce" cans Chile sauce with no beans)

*1/4 cup water

*1 pound ground beef

*1/4 cup onion, chopped fine

*3/4 cup ketchup

*1 tablespoon granulated sugar

*2 tablespoons white vinegar

*1 tablespoon prepared yellow mustard

*1/4 teaspoon celery seed

*1/2 teaspoon ground cumin

*1 teaspoon chili powder

*1/2 teaspoon ground black pepper

*1/2 teaspoon salt

*1/2 teaspoon Worcestershire sauce

Ingredients:

*10 hot dogs

*1/2 cup onion, chopped (optional)

*1 (8 count) package hot dog buns 

*3 cups cheddar cheese, shredded

*mustard (optional)

*chopped  onions (optional)

Chili Sauce Directions:

~In a medium saucepan, add 1/4 cup water, 1 pound ground beef and 1/4 cup minced onion and cooked until brown, breaking up ground beef as it cooks.

~Drain any excess grease.

~Add 3/4 cup ketchup, 2 tablespoon white vinegar, 1 tablespoon granulate sugar, 1 tablespoon yellow mustard, 1/4 teaspoon celery seed, 1/2 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon ground pepper, 1/2 teaspoon salt and 1/2 teaspoon Worcestershire sauce.

~Once hot, lower temperature to low and simmer for 1 hour.

Directions:

~Preheat oven to 400 degrees.

~Grill 8 dogs until done.

~Cut hot dogs into bite-size pieces. 

~Stir cut up hot dogs into chili sauce.

~Spray a 9x13 inch pan with cooking spray.

~Break up 8 hot dog buns into large bite size pieces (I do like the toast the buns first, but that's optional).

~Place broken up hot dog buns onto the bottom of the prepared pan.

~Spread chili sauce over top of buns.

~Sprinkle 2 cups shredded cheese evenly over hot dog chili sauce.

~Cover with aluminum foil.

~Bake for 30 minutes.

~Serve and top with desired amount of onions and mustard.

Paczki

You can leave out the brandy/rum, but it helps so the paczkis's are greasy.  I make mine smaller because it's that much less calories.  You can cut this recipe in half very easy.  Use the egg whites to make a yummy Angel Food Cake.

PACZKI

(makes 20-24)

Ingredients:

*15 large egg yolks (250 grams)

*1 cup granulated sugar

*3 large eggs

*5 cups flour (2 1/2 pounds)

*1 1/2 teaspoons salt

*1 1/2 tablespoons active dry yeast (3/4 ounce)

*1 1/2 cups warm milk (110-115 degrees)

*1 teaspoon vanilla extract

*1 tablespoon brandy or rum (optional)

*3/4 cup butter (180 grams), melted

Directions:

~In a large mixing bowl, whisk egg yolks and granulated sugar together until mixture turns a pale yellow.

~Add in 3 large eggs and whisk until mixed in well.

~Sift flour into large mixing bowl.

~Using the dough hook, stir salt into flour.

~Stir in yeast.

~Pour in warm milk,  vanilla and rum/brandy.

~Slowly add in egg mixture, scrape dough from sides as needed.

~When the flour is mostly mixed in, stir in butter.

~Mix dough for about 10-15 minutes with dough hook (or until dough releases from sides of bowl).

~Scrape the dough out the the bowl and place into a large clean bowl (dough will be sticky).

~Cover and allow to rise for 1 1/2  hours in a warm draft free area.

~Uncover and gently punch dough down and stir with hands for about 5 seconds.

~Cover and allow rise for a half hour.

~Gently punch dough down once more and stir with hands for about 5 seconds.

~Cover and allow to rise for another half hour.

~Sprinkle a little flour over top of dough.

~Cut dough in half and place half of the dough onto a lightly floured surface (keep the other half covered with a clean towel until ready to use).

~Gently roll out dough to about 1/2 inch thick (sprinkle flour on dough if needed).

~Cut out dough with a 2 1/2 -2 3/4 inch biscuit cutter or glass.

~Place onto a floured cookie sheet.

~Cover and allow to rise for 30 minutes.

~While the dough is rising heat your oil in dutch oven, deep skillet or deep fryer to 350 degrees.

~Carefully put dough into hot oil two or three at a time.

~Fry 2-2 1/2 minutes on each side or until they are a golden brown in color.

~Remove from oil and let cool completely on a cooling rack, at least 20 minutes.

~Put favorite jam in a pastry bag.

~Poke hole in donut and fill with jam, a good heaping teaspoon full.

~Sprinkle with powdered sugar and enjoy.

Helpful Hint:

`If you don't have a pastry bag, take a small knife and make a slit into side of donut. Take a teaspoon with jam and place jam in through slit.

Variations:

-fill with a cream, lemon curd, chocolate filling

-Make small ones for the toddlers. They can help cut them out & fill them too.

Stuffed Cabbage

This is a great Saint Patrick's Day Dinner or any other time of the year. Easy to make and very good.

STUFFED CABBAGE

(serves 8)

Ingredients:

*3 tablespoon olive oil

*2 medium yellow onions, chopped

*2 garlic cloves, minced

*2 (28 ounce) cans crushed tomatoes & their juice.

*1/4 cup red wine vinegar

*1/2 cup light brown sugar

*1/2 cup raisins (optional)

*1 1/2 teaspoons kosher salt

*1 teaspoon ground black pepper

*1 large green cabbage

*2 pounds hamburger

*1/2 pound ground pork

*4 large eggs, lightly beaten

*1 large onion, chopped

*1/2 cup dried breadcrumbs

*1 cup cooked white rice

*1/2 teaspoon dried thyme leaves

*3 tablespoons freshly grated parmesan cheese

*1 1/2 teaspoons kosher salt

*1 teaspoon ground black pepper

Directions:

~In a large saucepan, heat olive oil & onions, cook over medium heat over medium-low heat for 6-8 minutes or until onions are translucent.

~Add tomatoes, vinegar, brown sugar, raisins, salt & pepper.

~Bring to a boil, and lower heat to a simmer.

~Simmer, uncovered for 30-40 minutes, stirring occasionally.

~Bring a large pot of salted water to boil.

~Remove the core from the cabbage.

~Carefully put the cabbage into the boiling water for a couple minutes.

~Remove from water, and carefully remove leaves, . If they don't remove easily and aren't flexible, return to water for a minute.

~In a large mixing bowl, combine the beef, pork, eggs, onion, breadcrumbs, rice, thyme, parmesan cheese, salt, & pepper.

~Add 1 cup sauce to the meat mixture and mix lightly with a fork.

~Preheat oven to 350 degrees.

~Place one 1 cup of tomato sauce in the bottom of a large dutch oven.

~Remove the hard rib from the bottom of each cabbage leaf, with a sharp knife.

~Place about 1/2 cup of filling in an oval shape near the rib edge of each leaf.

~Roll up towards the top of leaf, tucking in the sides like a burrito, as you roll.

~Place the 1/2 of of the cabbage rolls, seam sides down, over the sauce.

~Add another cup of sauce over top of cabbage rolls.

~Add the rest of the cabbage rolls over sauce, seam sides down.

~Add remaining sauce.

~Cover dutch oven, and bake 1 hour or until the meat is cooked.

Cake Balls

These are so easy to make and you can make them in so many different flavors. Freeze them and you have a treat when unexpected company comes by.

CAKE BALLS

(makes 36)

Ingredients:

1 (18.25 ounce) box of cake mix, your choice

1 (16 ounce) container prepared frosting, your choice

1 (16 ounce) bag merkens chocolate, milk, mint, dark or white

Directions:

~Prepare cake mix as directed on box.

~Bake as directed on box.

~When cake is done, allow it to cool for 25-30 minutes.

~Crumble cake into a large mixing bowl.

~Add frosting and mix until mixed well.

~Place bowl in refrigerator, covered, for 2 hours (will not hurt to leave overnight).

~Line a cookie sheet with wax or parchment paper.

~Using a cookie scoop or mellon baller, scoop out the cake mixture.

~Place on cookie sheet.

~Freeze for 1 hour.

~Melt chocolate in a double boiler, or a glass bowl over a pot of simmer water (make sure water does not boil or touch the bowl).

~Stir often until chocolate is melted.

~If you are using white chocolate and want to dye it, now is the time to do it.

~Remove cake balls from freezer.

~Dip cake balls one at a time into the chocolate, making sure they are completely coated, and excess chocolate is dripped off (I like to take a fork and poke it into the cake ball to make dipping easier).

~Place dipped cake ball back onto the cookie sheet.

~Let chocolate set.

~If you want to make them fancier, drizzle another color of chocolate over them.

Cake Ball Ideas:

`chocolate cake, chocolate frosting dipped in milk, dark, mint or white chocolate

`lemon cake, lemon frosting, dipped in white chocolate

`strawberry cake, strawberry frosting, white or dark chocolate

`carrot cake, cream cheese frosting, white chocolate

`chocolate cake, vanilla frosting mixed with 2 tablespoon peanut butter, milk chocolate

`white cake, vanilla frosting, white, milk, mint or dark chocolate

`banana cake mix, vanilla frosting, white chocolate

Cinnamon Roasted Almonds

Who hasn't been at a craft fair, carnival, or mall and hasn't smelled the wonderful smell of cinnamon roasted almonds. Yummy! These are unbelievably easy to make.

CINNAMON ROASTED ALMONDS

Ingredients:

*1 egg white

*1/2 teaspoon cold water

*1 teaspoon pure vanilla extract

*1 teaspoon molasses

*2 1/2 cups whole raw almonds

*1 cup white sugar

*1/4 teaspoon salt

*2 teaspoons ground cinnamon

Directions:

~Preheat oven to 250 degrees.

~Spray a large cooking pan (jelly roll pan) with cooking spray or line with parchment paper.

~Beat 1 large egg white.

~Add 1/2 teaspoon water, 1 teaspoon molasses and beat until frothy.

~Add the 2 1/2 cup almonds, and stir until well coated.

~In another bowl, whisk 1 cup granulated sugar, 1/4 teaspoon salt, and 2 teaspoons ground cinnamon.

~Mix cinnamon mixture into the almonds making sure they are well coated.

~Spread evenly on cooking pan.

~Bake for 1 1/2 hours  stirring every 15-20 minutes.

~Remove from oven and allow to cool before eating

Pasta (egg, spaghetti, angel hair, lasagna or ravioli noodles)

This is such an easy recipe to make.  I use a pasta maker, but you can just cut them if you don't have one.   Kids love to help making noodles.  To make it extra fun, them them use little cookie cutter to cut out different shapes.  I normally make my pasta in the morning and let it dry out for the day.  However, you can just let it dry out for 20 minutes if you'd like.   If you let it dry for a little bit, it helps so the pasta doesn't clump while you cook it.  

PASTA

(6 to 8 servings)

Ingredients:

*4 cups all-purpose flour

*1/2 teaspoon salt

*4 eggs, beaten

 Directions:

~Stir together, in a large bowl, flour & salt.

~Add eggs, and mix well.

~Knead dough until smooth, about 5 minutes.

~Cover bowl and let rest for 20 minutes (you can leave it longer if you want).

~Roll out dough on a lightly floured surface.

~Roll dough to desired thickness (remember they swell when cooked)

~Cut into desired lengths or shapes (If using a pasta maker, follow manufacturers directions) 

~Allow to dry on a cooling rack or use right away.

~Cook pasta, in a large pot of salted boiling water for 3-6 minutes (depending on how thick the noodle is)

Dessert Crepes

Very good as a dessert or even for lunch. Light and airy.

DESSERT CREPES

(makes 8-9)

Ingredients:

*3 cups sliced fresh strawberries

*1/8 cup white sugar

*1 (8 ounce) package cream cheese, softened

*1/2 cup powdered sugar

*4 eggs

*2 tablespoon white sugar

*1 teaspoon pure vanilla extract

*1 1/3 cup milk

*2 tablespoons butter, melted

*1 cup all-purpose flour

*1/8 teaspoon corn starch

*1/2 teaspoon salt

Directions:

~Mix strawberries & 1/8 cup white sugar in a small mixing bowl.

~Cover and refrigerate for at least 1 hour.

~Remove strawberries from refrigerator and drain liquid off.

~Mix cream cheese & powdered sugar until smooth.

~Stir in strawberries.

~Cover and refrigerate until ready to use.

~Beat eggs in a medium size mixing bowl.

~Mix in vanilla, milk, white sugar, melted butter, flour, corn starch & salt.

~Cover and refrigerate for at least 1 hour.

~Spray a small skillet with cooking spray.

~Heat over med-high heat.

~Once hot, pour 1/8 cup of egg batter to pan, tilting to spread evenly.

~When crepe has turned a very light brown color, turn to brown other side. (about 30 seconds to a minute on each side)

~Remove crepe from pan once brown on both sides.

~Spoon the strawberry filling into the center of each crepe and roll the crepe up around it.

~Drizzle a little sauce over the top.

~Sprinkle with powdered sugar. (optional)

~Add a little whip cream to the top. (optional)

Variations:

`substitute strawberries with raspberries

`fill with nutella & bananas

`fill with apple pie filling

`fill with cherry pie filling