Tuesday, November 15, 2016

Apple Pie Fries


  • 20 ounces Apple Pie Filling
  • 2 refrigerated pie crusts
  • 2 Eggs lightly beaten
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Sparkling Sugar optional


  1. Preheat oven to 350F degrees. 
  2. Cover a large baking sheet with parchment paper or a nonstick baking mat and set aside.
  3. In a food processor, pulse 1 can of apple pie filling several seconds until almost smooth.
  4. On a floured surface, lay out 1 pie crust, and spread apple mixture evenly over the entire surface. Take second pie crust and place on top.
  5. With a pizza cutter, cut out fry shapes going vertically down the crust. Using a spatula, remove fries to prepared baking sheet. Brush egg wash over fries
  6. In a separate bowl combine sugar, cinnamon and nutmeg. Sprinkle sugar mixture and optional sparkling sugar over your fries. 
  7. Bake for 15-20 minutes
  8. Remove from oven and serve with caramel, whipped cream or any desired toppings or dipping sauce. 

Stuffed Cabbage Casserole

Basically a deconstructed version of stuffed cabbage. Yum!


  • 2 tsp olive oil, divided
  • 1 lb. 95% lean ground beef
  • 1 large onion, chopped fine
  • 1 tbsp finely minced garlic
  • 1/2 tsp. dried thyme
  • 1 tsp sweet Hungarian Paprika
  • salt and fresh ground black pepper to taste
  • 1 1/2 heads green cabbage, coarsely chopped
  • 1 can (14.5 oz.) petite dice tomatoes with juice
  • 1 can (15 oz.) tomato sauce
  • 1/4 cup water
  • 2 cups cooked brown rice
  • 2 cups low-fat mozzarella cheese (I used shredded Italian  Blend)


  1. Preheat oven to 350°F
  2. Spray a 10x13 glass casserole dish with Pam.
  3. Brownd ground beef over medium heat and cook until it’s browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
  4. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. 
  5. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. 
  6. Add the diced tomatoes with juice, tomato sauce, and ground beef
  7. Add water to the pan and simmer until it’s hot and slightly thickened, about 15-20 minutes.
  8. While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
  9. Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
  10. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
  11. Layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
  12. Remove foil and sprinkle on cheese (if using.) 
  13. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
  • Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Kalyn’s Stuffed Cabbage Casserole - Recipe slightly modified from Kalyn’s Kitchen by Skinnytaste.com
    Servings: 10 • Serving Size: 1/10th

    With cheese • Points+: 7 pts • Smart Points: 5 Calories: 250.9 • Fat: 11.3 g • Protein: 16.9 g • Carb: 23.8 g • Fiber: 5.5 g • Sugar: 2 g Sodium: 459 mg (without salt)
      Without Cheese: • Old Points: 4 pts • Points+: 5 pts • Smart Points: 3 Calories: 194.9 • Fat: 7.7 g • Protein: 10.5 g • Carb: 23 g • Fiber: 5.5 g • Sugar: 2 g Sodium: 291.2 mg (without salt)

      Cabbage Roll Soup


      • 1 large onion, diced
      • 3 cloves garlic, minced
      • 1 lb lean ground beef
      • ½ lb lean ground pork
      • ¾ cup uncooked long grain rice
      • 1 medium head cabbage, chopped (core removed)
      • 1 (28 ounce) can diced tomatoes
      • 2 tablespoons tomato paste
      • 4 cups beef broth
      • 1½ cups V8 or other vegetable juice
      • 1 teaspoon paprika
      • 1 teaspoon thyme
      • 1 tablespoon Worcestershire sauce
      • 1 bay leaf
      • salt and pepper, to taste


      1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
      2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
      3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25­-30 minutes)
      4. Remove bay leaf and serve.

      HAT TIP

      Monday, October 31, 2016

      Crock-Pot Rustic Garlic Mashed Potatoes


      • 3 pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
      • 6 cloves garlic, halved
      • 1 bay leaf
      • 2 14 ounce can seasoned chicken broth with roasted garlic
      • 1 cup whole milk
      • 1/4 cup butter
      • 1 teaspoon salt
      • Freshly ground black pepper
      • Bay leaves (optional)


      1. In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. 
      2. Pour broth over potato mixture.
      3. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
      4. Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove and discard bay leaf. 
      5. Return potatoes to slow cooker. Mash potatoes with a potato masher.
      6. In a small saucepan, heat milk and butter until steaming and butter almost melts. Add milk mixture, salt, and enough of the reserved cooking liquid to mashed potatoes to reach desired consistency.*
      7. To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves.

      HAT TIP: Better Homes and Gardens

      *MAKE-AHEAD DIRECTIONS: Return mashed potato mixture to slow cooker; keep warm on low or warm setting for up to 2 hours. If mixture thickens, stir in more of the reserved cooking juices to reach desired consistency.

      Sunday, October 30, 2016

      Pumpkin Bread


      • 2 C sugar
      • 1 C vegetable oil
      • 4 eggs
      • 16 oz. canned pumpkin (not pie filling)
      • 3/4 C water
      • 3 C flour
      • 2 tsp baking soda
      • 1/2 tsp salt
      • 2 tsp cinnamon
      • 1/2 tsp cloves
      • 1/2 tsp nutmeg
      • 1/2 tsp allspice


      1. Preheat oven to 350º
      2. Grease loaf pans 
      3. Beat sugar and oil together until blended 
      4. Add eggs - one at a time
      5. Add pumpkin purée and water - mix until blended
      6. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice - add to wet ingredients and mix until incorporated
      7. Pour batter into prepared pans
      8. Bake for about an hour - or until center springs back when touched

      Yields 2 standard loaf pans

      Wednesday, October 26, 2016

      Mrs. Myers’ Banana Bread

      Yields 2 Banana Breads

      • 2 cups sugar
      • 1 C butter, softened
      • 3 C all purpose flour (I always sift)
      • 1 tsp baking soda
      • 1 tsp salt
      • 5 eggs 
      • 2 tsp vanilla extract
      • 1 C nuts (optional, I never put them in)
      • 1/2 C buttermilk ***
      • 1 qt ripe bananas, mashed 

      1. Preheat the oven to 350º
      2. grease & flour two loaf pans
      3. In a stand mixer, cream butter and sugar until light and fluffy
      4. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt
      5. With the mixer on low, add the eggs one at a time, beating after each addition
      6. Add the vanilla, buttermilk and bananas
      7. Add the flour mixture and mix until just combined
      8. Divide batter between the two prepared pans
      9. Bake for approximately 1 hour, remove from oven and turn loaves out onto cooling rack immediately to cool
      *** To make homemade buttermilk:
      1. Pour 1 C of milk into a bowl
      2. Stir in a tablespoon or two of lemon juice into the bowl with the milk.
      3. Stir to combine
      4. Let stand about 5 minutes

      Use in place of buttermilk in any recipe that calls for it.

      You can also use white vinegar if you're out of lemons or lemons juice!

      Homemade Buttermilk

      1. Pour 1 C of milk into a bowl
      2. Stir in a tablespoon or two of lemon juice into the bowl with the milk.
      3. Stir to combine
      4. Let stand about 5 minutes
      Use in place of buttermilk in any recipe that calls for it.

      You can also use white vinegar if you're out of lemons or lemons juice!
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