Cabbage Sausage and Noodles

Ingredients

• 12 oz.kielbasa or sausage, sliced (I use Turkey sausage)
• 2 tablespoons olive oil, divided
• 1/4 cup salted butter
• 1/2 onion, diced
• 1/2 head cabbage, chopped (approx. 6-7 cups)
• 1 cup frozen peas
• 8 oz uncooked egg noodles (or more)
• salt and fresh ground black pepper to taste

Instructions

1. Cook noodles according to package directions, drain and set aside.
2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
4. Add cabbage. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.
5. All these measurements are approx. you and add more or less of any of the ingredients to your liking or depending on how may you're feeding 

Homemade Chicken Pot Pie

 MY OH MY this looks YUMMMMMY
from my friends @ http://rantsfrommycrazykitchen.com

Post by Cherie Solomon Zimmerschied.

Taco Soup

This is an AWESOME Chili recipe so easy it can be made in a hurry... or cook your meat drain add it and all the cans and the 2 packets to a crockpot cook on low while you're at work yummy dinner when you get home!!

1 lb lean ground turkey or extra lean ground beef

1 pkg ranch dressing mix

1 pkg low sodium taco seasoning (McCormicks)

2 cans corn

2 cans red beans

2 cans pinto beans

2 cans kidney beans

2 cans of black beans (rinsed)

2 cans petite diced tomatoes or you can use Rotel tomatoes(if you want it more spicy) or any type of tomatoes you have..

you can add whatever combination of beans that you want I don't use black beans

Brown meat and drain run under water to rinse fat off. put in a large pot add remaining items and simmer for about 30 minutes...
YUMMY!!

cans are all green bean size cans... this freezes really well I freeze in individual 1.5 cup servings.

Slow-cooker Chicken Dressing

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/4 cup oil
1 tbsp sage
1 tsp poultry seasoning
8 slices cups white bread torn into pieces
8 cups corn bread
2 cans cream of chicken soup
2 14 oz cans chicken broth
4 eggs lightly beaten
4 cups cooked chicken
8 tablespoons butter (for dotting on top)

Directions:
cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.

Stir in the cooked onion, celery, salt, sage and poultry seasonings.

In a small bowl combine the soup, broth, eggs, and chicken. Combine with other ingredients in a large bowl, mix well. Pour into a 5 qt Crock-Pot and cook on low for 7 hrs or on high for 3-4 hours

if you want a crusty top, pour into a baking dish and bake in oven at 400 degrees until brown and crusty

Lisa's Shrimp and Corn Chowder

This delicious soup is the kind that most people have in mind when they think of comfort food.

2 cups chopped yellow onions
8 garlic cloves, minced
8 ounces bacon, finely chopped
2 tablespoons olive oil
1 cup all-purpose flour
1 quart (4 cups) chicken stock
1 quart (4 cups) heavy cream
1 tablespoon salt
1/4 teaspoon white pepper
1 cup finely chopped carrots
2 cups frozen corn
2 tablespoons chopped fresh dill weed
2 pounds large shrimp, peeled, deveined and cut into thirds


Saute the onions, garlic and bacon in the olive oil in a saucepan over medium heat until the onions are translucent and most of the drippings have been rendered from the bacon. Reduce the heat and stir in the flour. Cook for 1 minute, stirring constantly.
Mix in the chicken stock, cream, salt and white pepper and bring to a boil, stirring occasionally. Add the carrots, corn and dill weed and return to a boil. Stir in the shrimp and simmer over low heat for 5 minutes. Ladle into soup bowls and serve immediately.

Serves sixteen

A few suggestions…..use 4 ears of fresh corn instead of frozen and 1 lb of bacon. Serve with warm corn bread.

Chicken Pillows

found thia here and it looks YUMMMMMY
recipeindulgence.blogspot.com

Ingredients:




1 (8 ounce) package cream cheese

1/2 cup sour cream

1/2 tsp salt

1/4 tsp pepper

1 1/2 tbsp dried chives

1 1/2 tbsp fresh onion, minced

3 chicken breasts, cooked and shredded

2 (8 ounce) cans crescent rolls

1/4 cup melted butter

Italian bread crumbs

1 (14.5 ounce) can cream of chicken soup

1 package chicken gravy mix




Directions:




1. Using a hand mixer, beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, chives, and diced chicken.


2. Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

3. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

4. Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Mom's Banana Pudding

I was going thru my recipe box and found this recipe written in my Mom's handwriting, it has stains all over it so I must have made it although i don't remember making it...I do remember Mom making Banana Pudding when I was growing up and how wonderful it tasted...it was a real treat when she made it...something she could make in bulk to feed us 7 kids and Dad!! I am going to have to make this for the grand kids some day...I'M SURE SHE MUST HAVE DOUBLED THIS!!!

1-1/2 cups ice cold milk
1 can Eagle Brand Condensed Milk
1 4oz box instant vanilla pudding
1 cup heavy cream
box vanilla wafers
bananas

Mix milk, condensed milk. Stir in pudding and mix well about 1-2 minutes. Put in fridge for 5 minutes. Beat 1 cup whipping cream until stiff. Fold into the pudding mixture. Then start layering cookies,bananas and pudding in a bowl. Chill for 1 hour and serve!! yummmmmmmm

Peach Cobbler

Recipe courtesy The Neelys

Ingredients
Filling:
•10 ripe peaches
•3 tablespoons almond liqueur
•1 teaspoon nutmeg
•2 cups brown sugar
•1/2 cup granulated sugar
•3 tablespoons corn starch

Biscuit Dough:
•2 cups flour
•1/4 cup granulated sugar, plus 1 1/2 tablespoons for the top
•1/2 teaspoon salt
•2 teaspoons baking powder
•1 stick butter, cubed and chilled
•3/4 cup buttermilk
•1 egg white, for washing
Directions
Preheat the oven to 375 degrees F.

In a large bowl, combine the peaches, liqueur, nutmeg, brown sugar, granulated sugar and corn starch. Mix together. Pour mixture into a 13-inch-by-9-inch casserole dish

Combine the flour, sugar, salt, and baking powder in a large bowl and mix. Cut in the butter with a fork until the dough resembles sand. Slowly add the buttermilk until the dough comes together. You may not need all of the buttermilk.

Place the dough on a floured surface and knead it into a 13-inch-by-9-inch rectangle about 1/2-inch thick and place over the peach filling. Use egg white as a wash, brushing on top of dough. Sprinkle the 11/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.

.

Easy Cheesy Vegetable Soup

6 Cups Water
1 pkg.30 oz.Ore-Ida Shredded Hash Brown Potatoes
2- 16oz. Pkg. Frozen California Style Vegetables or one bag of frozen brocolli and one bag of frozen Cauliflower
4 tsp. Chicken Bouillon Granules
1 Pound Velvetta Cheese Cut into chunks
2 cans Cream of Mushroom soup undiluted
1 cup milk

In large pot, bring water to a boil. Add hash browns, vegetables, and bouillon. Stir well and reduce heat. Cover and Simmer for 15 minutes or until
Vegetables are tender. I usually cook this about 20 minutes.
Stir in the cheese, soup and milk. Stir until the cheese is melted. You have to watch it closely on the stove to avoid sticking.
Or you can put this in a crocpot on Low for 6 to 8 hrs (use a crockpot liner...they are wonderful!!

Serve or cool and freeze up to 3 months.

To use frozen soup, thaw in the refrigerator, and then heat in sauce pan. Add in additional milk to desired thickness.

Berry Cobbler

Berry Cobbler

2 C Berries, frozen or fresh

1/2 cup sugar
1 cup milk
1 cup self rising flour
1 cup sugar
1 stick butter or margarine

Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.

Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended.
After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.

Kim's Cheddar Broccoli Potato Soup

It's real easy....just peel and cut potatoes into chunks, whatever size you want, add a chopped onion, boil the potatoes and onions with the water in the pan just over the potatoes. When the potatoes cook to how you like them(do not drain the water off the potatoes) then put in one half loaf of Velveeta cheese chopped up, put in broccoli, frozen or fresh (I sometimes add carrots and cauliflower also) then finish filling the pan with milk and simmer for about an hr or so to the consistency you like and then serve.

Panera's cream cheese potato soup

4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onion, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Directions
1 Combine broth, potatoes, onion, and spices.
2 Boil on medium heat until potatoes are tender.
3 Smash a few of the potatoes to release their starch for thickening
4 Reduce to low heat.
5 Add cream cheese.
6 Heat, stirring frequently, until cheese melts.

Pasta Con Broccoli

This has got to be the best Pasta Con Brocolli I have ever tasted...including what you get restaurants...

1 box (16oz) medium pasta shells
1 qt. half & half
1 jar Parmesan cheese
1 pkg. Knorr Garlic and Herb sauce mix for pasta
1 large bag frozen cut broccoli
1 large can cream of mushroom soup.
Cook shells add broccoli to pasta the last 5 minutes of cooking pasta and drain. In a bowl mix together the soup, 1/2 and 1/2,  Knorr mix and cheese add everything together mix well. add to drained pasta broccoli.....

the secret to the taste is to let it cool, put in the fridge overnight and reheat the next day.

Hot Fudge Cake

This is one of my favorite comfort foods...This tastes just like a hot fudge sundae when you serve it with ice cream YUM......

Hot Fudge Cake

3/4 cup white sugar
1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoons vanilla extract
1 cup packed brown sugar
1 3/4 cups hot water
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together flour, sugar, 2 tablespoons of the cocoa, baking powder and salt. Blend in milk, oil, and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.

In separate bowl, stir together the brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.

I double this and make it in a 9X13 pan