Saturday, February 28, 2015

Must Be The Polish In Me

It must be my Polish Heritage speaking up.  This main dish is absolutely wonderful.  I think I could probably eat the whole pot myself, though I am sure there would be serious gut aches and other unspeakable issues later as an aftermath.  Today is the birthday of a late friend. He taught me how to make golomki (or cabbage rolls in lay man terms).  Another friend of our mentioned that her mom would make this dish.  It is absolutely delicious too.  Enjoy!

adapted from:

1 medium head of cabbage, shredded as if for coleslaw (its okay to have bigger chunks)
3 medium onions, chopped
1 T garlic salt
6 T butter (make sure it is salted)
6 T bacon drippings
1 lb small pasta, cooked until al dente.
12oz chicken apple sausage, diced up into smallish pieces (my addition for getting protein)

Put cabbage in a crockpot. Top with onions.  Add about 1/2 cup water, butter and bacon drippings. Cook on LOW for about 6 hours.  Then sprinkle with salt...cook another 1 1/2hours.  During the whole cooking process you must stir occasionally (and take a nibble here and there....mmm).  At the end add cooked pasta, if desired.

Friday, February 27, 2015

Pancake Birthday Tradtion

Growing up we had pancakes for our birthday breakfast....but not any pancakes. German pancakes. Though I have made this recipe multiple times (as the eldest of 9 I helped make them a lot for my younger siblings). Today is my youngest brother's birthday, so I made them for the boys in his honor. Happy Birthday, Brother!  This picture is of BAP and SSP having a slumber party with him.

Since my brother is now a Freshman in college (in a different state), BAP and SSP wanted to still remember his birthday for him. So I made these delicious pancakes for lunch; they are munchkin approved.

German Pancakes
adapted from:

1 cup buttermilk
1 cup flour
3 eggs
2 T sugar
1 T butter

In a bowl, whisk together buttermilk, flour, eggs and sugar until lump free.  Preheat oven to 425; heat cast iron skillet in preheating oven.  Once the oven is at the desired temperature. Remove and quickly melt the butter in the pan.  Then pour in all the batter.  Return pan to oven and bake for 15minutes.

Wednesday, February 25, 2015

Moist Delicious Cake

Happy Birthday to my dear husband (a about a week ago)! I am not sure what we would do without him. Since his birthday fell on Ash Wednesday this year, I thought I better something not so much on the sweet side.  This recipe is for his birthday cake; it was enjoyed by all (except me).  

Mt Hood Summer 2014

Prune Cake
adapted from:

1 cup prunes
1 cup sugar
3 eggs
1 cup oil
1 1/2 cup flour
1 t baking soda
1 1/2 t apple pie spice
1 cup buttermilk (I used about 1/3 cup sour cream and 2/3 cup buttermilk)
1 t vanilla
1/2 t rum extract

1/2 cup sugar
1/2 cup buttermilk
1/2 t baking soda 
1 T corn syrup
1/4 cup sugar
1/2 t vanilla
splash of rum extract

Boil prunes in enough water to cover. Drain and mash. In a large mixing bowl combine eggs, oil and sugar; mix together until ribbony.  Sift together flour, baking soda and apple pie spice. Gently stir into egg mixture. In a small bowl combine buttermilk, vanilla and rum extract.  Add to batter.  Now slolwy fold in prunes.  Pour into a greased 9x13pan.  Bake at 300 for 35-40 minutes.
For glaze combine all ingredients in saucepan.  Melt together until caramel in color.  Pour over hot cake.

Sunday, February 22, 2015

Creative Twist On A Classic

I thought I would make a more substantial version of the beloved green bean casserole.  BAP, husband and myself LOVED this variation. SSP just picked at it and complained. It was vary quick and easy to prepare...on a VERY busy night.

Creative Green Bean Casserole
adapted from:

4 cups fresh/frozen green beans, cooked according to directions
1/2lb bacon, cooked and crumbled (save about 1T bacon grease)
2 chicken breasts, cooked and cubed
1 jar Alfredo sauce
1/2 cup white wine (or chicken broth)
1 small red onion, diced (about 1/2 cup) & sauteed in bacon grease
1/2 - 3/4 cup shredded cheddar cheese
2 cups French fried onions

Preheat oven to 350.  Grease a 9x13pan; place green beans in the bottom. Sprinkle with onions (NOTE: red onion can easily disguised as bacon; BAP did not discover them, even with his hatred of onions). Next top with cubed chicken breasts and bacon. Pour Alfredo sauce over all. "Rinse" jar using the white wine; again pour over all. Top lastly with cheese and French fried onions.  Bake at 350 for about 25minutes until hot and bubbly. If you would like the sauce to be a bit thicken whisk in a bit of cornstarch in with the white wine (and de-glaze the bacon/onion pan with it).

Wednesday, February 18, 2015

Cheese-y Deliciousness

About a month ago I made this recipe. The boys inhaled it. However they did groan when they saw the green (from the spinach-you can leave it out if you like).  Today being Ash Wednesday, it is a good meatless dish (for those of us that enjoy veggies). I added how I would do it if I were not make it meatless too.

Cheese Tortellini Casserole
adapted from:

24oz cheese tortellini (either frozen or dried), cooked
12 oz mushrooms, chopped to ressemble meat (or just use Italian sausage for a meat-y variety)
28oz can crushed tomatoes (pasta sauce)
1/2 cup frozen spinach, thawed and drained
Italian seasoning with garlic and onion
2 cups mozzarella cheese, shredded
1/2 cup Parmesan, shredded

Combine all ingredients (except for cheeses) in a large bowl.  Add to a greased 9x13 pan. Top with cheeses. Cover with greased foil and bake until slightly melted. Remove foil and bake an additional 5minutes until lightly browned.

Saturday, February 14, 2015

So Pork-a-licious

As I have mentioned before my husband absolutely LOVES his pork.  I thought I would remind my husband that I DO love him.  Happy Saint Valentines Day! My sister shared this recipe with me.  We loved it. It was perfectly seasoned and mouth watering good. I served it with roasted Brussels sprouts and pickled beets (and mac and cheese too). Thanks for the delicious recipe, Sister!

Easy and Tasty Pork Chops
my sister

3 bone-in thick cut pork chops
1 (15oz) can cream of mushroom soup (I found an awesome gluten free brand)
1 cup milk
1 (1oz) pkg dry ranch dressing mix
Potatoes, peeled and chunked
Carrots, chunked to the same size as the potatoes

Place pork chops in a well greased crockpot (and carrots and potatoes on top of meat).  In a measuring cup combine soup, milk and ranch dressing mix. Pour over meat and veggies.  Cook on LOW for 6-8hours (mine was closer to 9). Super good and super easy.

Tuesday, February 10, 2015

Hiding Veggies (Once Again)

I like when I can disguise veggies in everyday favorites (and trick the boys into eating it...and enjoying it). I made these tasty morsels with mashed potatoes and steamed corn.  BAP ate his in a hurry.  SSP just kinda picked at it; he mostly just ate the corn and taters.

Meatball Muffins
adapted from:

1/2 pound ground beef
1 1/4 pound Italian sausage
1/4 cup bell pepper, diced small
8 baby carrots, diced small
2 cups fresh spinach (or 10oz frozen)
1 garlic clove, minced
1/2 small red onion, diced
1 t Italian seasoning
1/4 t garlic powder
1/8 t onion powder

In a saucepan add some oil.  Quickly saute pepper, carrots, spinach, garlic and onion (until just fragrant). Remove from heat; cool slightly.  In a large bowl combine meats, spices and sauteed veggies.  Mix well until all incorporated. Line a cookie sheet with parchment paper.  Using greased 1/3 cup scoop meat mixture on to the sheet. Bake at 350 for 25-30minutes until meat is all the way cooked. (NOTE: I piped some of the hot mashed potatoes on top of the meatballs, as 'frosting,' for the last 7minutes of baking....just to lightly brown.)