No matter whether the weather is freezing cold or sweltering hot, my family loves soup! This delicious, robust-flavored cabbage soup is always a favorite!
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken broth (can be made from bouillon)
4 cups shredded cabbage
6 ounces Polish or Kielbasa sausage, sliced
1 teaspoon dry parsley flakes
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1. In a Dutch oven, sauté the onion and celery in butter until tender but not brown. Stir in the flour until mixture is smooth; add the broth and cabbage. Cook and stir until cabbage is tender and broth is thickened; about 12 minutes.
2. Add the sausage, parsley, pepper, garlic powder and onion powder; cover and cook an additional 5 minutes. Makes 6 servings.
Cornbread muffins would go great with this soup!
If you (like me) have a hungry meat-lover in your family, this is the recipe for you! It’s chock-full of ground beef, pork sausage, pepperoni and bacon! Add tender noodles and the zesty flavor of pizza sauce and oregano topped off with shredded cheddar cheese and you’ll have a sure-fire winner!
1 pound lean ground beef
1/2 pound bulk pork sausage
1 large onion, chopped
1 (3.5 oz) package sliced pepperoni, cut into fourths
6 slices bacon, cooked crisp and crumbled
2 (14 ounce each) jars pizza sauce
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups cooked wide egg noodles
1-1/2 cups shredded cheddar cheese
In a large skillet over medium-high heat, cook the ground beef, sausage and onion until the meat is no longer pink; drain. Stir in the pizza sauce, tomato sauce, oregano, onion powder and garlic powder; simmer, uncovered, 5 minutes or until hot and bubbly..
Add the cooked noodles. Top with the cheddar cheese; cover and simmer over low heat until cheese is melted. Makes 8 servings.
The wholesome goodness of cholesterol-lowering oats in every delicious bite! We especially like these for breakfast!
1 cup oats (quick-cooking or old fashioned)
1 cup buttermilk
1 egg, beaten
1/2 cup brown sugar
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1. In a large mixer bowl, soak the oats in the buttermilk for 15 minutes. Stir in the egg, brown sugar, oil and vanilla extract.
2. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add the nuts and raisins (if using); blend well. Stir flour mixture into the oat mixture just until moistened.
3. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees F. for 15 to 18 minutes. Cool in the pan 5 minutes; remove to wire rack. Makes 8 muffins.
I like to make double or even triple recipes of these and freeze them for later use. I wrap each muffin individually in plastic wrap and place them in zip-lock freezer bags.
During the hot days of summer when I don’t want to heat up the house by using my oven, I turn to my trusty slow cooker. This delightful apple dessert turns out perfect every time!
1 (21 ounce) can apple pie filling (you could substitute cherry pie filling, if desired)
1 (18-1/4 ounce) box yellow cake mix
1/2 cup butter, melted
1/3 cup chopped pecans or walnuts (optional)
1. Spread the pie filling in bottom of a 1-1/2-quart slow cooker sprayed with cooking spray.
2. In a medium bowl, combine the dry cake mix and melted butter until crumbly; sprinkle over the pie filling. Sprinkle nuts over the top.
3. Cover; cook on Low for 2 to 2-1/2 hours. Serve hot from the slow cooker in bowls. Top with vanilla ice cream if desired. Makes 10 servings.
A wonderfully yummy side dish that goes great with practically any meat entrée! If your family likes onions, they are sure to enjoy this delicious casserole.
1/2 cup butter
6 to 8 medium Vidalia (or other sweet) onions, sliced, separated into rings (about 12 cups)
2 cups butter flavor crackers (I used Ritz)
1 cup grated Parmesan cheese
2 cups shredded Colby Monterey Jack or cheddar cheese
1. Melt the butter in a large skillet over medium heat. Add the onion rings and sauté until tender.
2. Place 1/2 the onions in a 2-quart baking dish; sprinkle 1 cup of the crackers, 1/2 cup of the Parmesan cheese and 1 cup of the shredded cheese. Repeat the layers.
3. Bake, uncovered, at 325 degrees F. for 20 minutes or until golden brown. Makes 8 servings.
When your family is in the mood for a rich chocolate dessert, try this delicious fudge cake served straight from your slow cooker! You won’t believe how yummy it is until you try it!
1-3/4 cup packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semi-sweet chocolate or butterscotch chips
1-3/4 cups boiling water
Vanilla ice cream, (optional)
1. In a large bowl, combine 1 cup of the brown sugar, the flour, 3 tablespoons of the baking cocoa, the baking powder and salt; set aside.
2. In a separate medium bowl, combine the milk, butter and vanilla; stir into the dry ingredients just until moistened. Spread evenly into a 3-quart slow cooker coated with cooking spray. Sprinkle with the chips.
3. In a medium bowl, combine the remaining brown sugar and baking cocoa; stir in the boiling water until blended. Pour over the batter in the slow cooker (DO NOT STIR).
4. Cover and cook on High for 4 to 4-1/2 hours or until a toothpick inserted into the center of the cake comes out clean. Serve warm with a scoop of vanilla ice cream, if desired. Makes 6 to 8 servings.
I have made this “really good” egg salad for so many years, I don’t even remember the first time I made it. We really enjoy this during the hot days of summer!
6 hard boiled eggs, shelled & chopped
1/2 cup mayonnaise
2 tablespoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
5 slices crisp, cooked bacon, crumbled
In a medium bowl, combine the first 5 ingredients until well blended; fold in the bacon. Serve on your favorite snack crackers or as a sandwich on toasted whole wheat bread.
A delightfully easy way to make delicious chocolate brownies without the mess! These can be frosted, if desired, but we like them just the way they are!
1 cup butter, cubed
4 ounces (4 squares) semisweet chocolate
1-3/4 cups sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 cup chopped pecans
1. Melt butter and chocolate in a small microwaveable bowl on High; stir until smooth.
2. In a large bowl, beat the eggs and sugar until blended. Beat in vanilla and the chocolate mixture.
3. Gradually stir in the flour until blended; stir in the nuts.
4. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 degrees F. for 18 to 20 minutes or until toothpick inserted in the middle comes out clean; cool. Makes 18 cupcake brownies.