UNSTUFFED CABBAGE ROLLS

Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Directions:

In a large skillet, heat olive oil over medium heat.

Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. 

Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8.

Crockpot Chicken and Dumplings

Ingredients...

4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
parsley
garlic powder
salt and pepper
1 can flaky biscuits

Directions

Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred.
Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot.
Break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!

AMERICAN GOULASH

Ingredients:

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese

Directions:

Brown ground beef until done.
Meanwhile, dice onion and green pepper.
Add onions, green pepper, tomatoes, tomato juice, and macaroni.
Salt and pepper to taste.
Cook on medium low heat for 45 minutes.
Serve with a sprinkling of Parmesan

Egg Roll stuffing.

Ingredients:

1 bag coleslaw mix
1 lb pork sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced

Directions:
 
Brown the sausage in a large skillet and add the other ingredients right on top. 
Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. 
Finish to your taste/texture preference.

Egg roll assembly.

Rice paper wrappers, 6 to 8" diameter
egg whites.

Brush one side of the wrap with egg white, and deposit filling.  Roll the contents up, and use wash to seal the roll.

Deep fry, or bake till brown.

Ranch Chicken Rollup Bake

Ingredients

2   cups shredded deli rotisserie chicken
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1   can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2   tablespoons sliced green onions (2 medium)

Directions

1 Heat oven to 400°F. Spray 9-inch round pan with cooking spray.
  In medium bowl, mix chicken, ranch dressing and cheese.
2 On large cutting board, unroll dough sheet; spread chicken
  mixture evenly over dough, leaving about 1/2 inch on 1 long side
  uncovered. Starting with topped long side, roll up dough toward
  uncovered edge; pinch seam to seal tightly.
3 Using sharp knife, cut roll into 8 equal slices; place cut
  side down in pan. Bake 18 to 22 minutes or until dough is deep
  golden brown and baked through. Cool 5 minutes in pan; top with
  green onions.



Ranch Chicken Rollup Bake

Pecan Pie Cookies

Pecan Pie Cookies 
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped...
⅓ cup packed brown sugar
¼ cup corn syrup
2 eggs
⅛ teaspoon salt

optional
¼ cup semi sweet or milk chocolate chip for decorating.

Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. 
Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). 
Remove from heat and set aside.
Unroll dough and using a 3" cookie cutter, cut out circles. 
Gently fold about ⅛-1/4" up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. 
Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). 
Microwave about 15 seconds or until mostly melted. 
Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. 
Cool

Cowboy Bean And Potato Chili

Ingredients

• 4 (15 oz.) cans assorted beans (black, kidney, butter, pinto, black-eyed peas, etc.)
• 1 pound bacon, cut into small cubes
• 1 white onion
• 1 jalapeno chili, seeds removed, minced
• 2 cloves garlic, minced
• 1/3 cup honey or brown sugar
• 1/3 cup preferred barbeque sauce
• 1/3 cup ketchup
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon chili powder
• 2 teaspoons Worcestershire sauce
• salt and pepper, to taste
• 6-8 baking potatoes
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese
• sea salt, to taste

Directions

1. In a large stockpot or Dutch oven over medium-high heat, cook bacon until crispy, and fat is rendered.
2. Add onions to the pot and cook until softened and translucent. 6-8 minutes.
3. Add minced garlic and jalapeno and cook for 2 minutes, stirring frequently. Optional: transfer vegetables to crock pot or keep on the stove.
4. Pour beans into Dutch oven and add honey (or brown sugar), barbeque sauce, ketchup, vinegar and Worcestershire sauce, and stir well.
5. Season with chili powder, salt and pepper, and cook on low heat for 4 hours.
6. Taste and adjust seasoning, if necessary.
7. Preheat oven to 400 F.
8. While beans are cooking, prepare potatoes by cutting off a little slice on the bottom so that the potatoes sit solidly on baking sheet.
9. Carefully cut horizontal slices along the length of the potato, leaving 1/4-inch at the bottom so potato doesn’t fall apart.
10. Drizzle olive oil over the tops of the potatoes and sprinkle them with Parmesan and sea salt.
11. Cover with aluminum foil, place in oven and bake for 30 minutes.
12. Uncover and bake for another 15-20, or until fork tender.
13. Enjoy!