Baked Cabbage

This recipe is my husband's mom's recipe.

Baked Cabbage

1 head of cabbage, cut up

8 ounces Velveeta, cubed

2 Tablespoons butter

2 Tablespoons flour

1/4 teaspoon salt

2 cups milk

1 cup bread crumbs

2 Tablespoons butter or olive oil

Bring large pot of water to boil.  Add cabbage.  Cover and cook for 10 minutes.

Meanwhile melt the butter and mix with breadcrumbs or mix the olive oil and breadcrumbs together. Set aside.

Make cheese sauce with butter, flour, salt, milk and Velveeta.  Start by melting butter, adding in flour, then slowly adding milk, stirring until it begins to thicken.  Melt in the cheese. It will seem runny but will thicken as it bakes.

Drain cabbage.

Dump half of the cabbage into a 9x13" baking dish. Pour 1/2 of the cheese sauce over.  Repeat layers. 

Bake uncovered at 350 degrees for 45 minutes. It's ok to have color like this.  It's flavor as my husband would say.

Top with buttered breadcrumbs and bake for 15 more minutes.

Homemade Sauerkraut

If you like sauerkraut you should try your hand at making your own.  It's easy to do and you can in it jars to have on hand for anytime.

Homemade Sauerkraut

In this ratio...

5 pounds cabbage

3 Tablespoons canning salt

As needed...Brine --1 quart water plus 1-1/2 Tablespoons salt (heated until salt dissolves, then cooled)

Three Bean Baked Beans

What BBQ wouldn't be complete without a side of baked beans?  This one takes a little bit more effort than the usual can of pork n beans that has been doctored but the flavor is worth it!

I always make extra and freeze it.  Thaw, heat and eat!

Three Bean Baked Beans                                                       Printable Recipe

2/3 cup EACH black, pinto, and great northern beans

8 cups water

5-6 bacon slices, chunked, cooked, and drained

1/3 cup diced onion

2 teaspoons dry mustard

3/4 cup ketchup

2 Tablespoons apple cider vinegar

3 Tablespoons honey

2 Tablespoons molasses

3/4 cup water

In large ovenproof stockpot add the beans and water.  Be sure to pick through your beans as sometimes there can be rocks.  Bring to boil and boil for 1-1/2 hours, maybe 15 minutes more. They should be soft but hold their shape.  They will not get much softer in the oven so be sure they are how you like them.  You will need to try all three types of beans. The water will look yucky since there are black beans in it but that is ok. 

Drain the beans to a colander. (That will help with their color.)

In same pot, saute onions in a small bit of olive oil until they are soft.

 Add mustard, ketchup, vinegar, honey, molasses, and water.  

 Add beans and bacon. Stir.

Bake at 350 degrees, covered for 45 minutes (I use foil.) Uncover and bake for 15 more minutes. If you find your beans are wet you can cook longer or start off with less water but you will need to check it.  3/4 cup works for us and as it sits the beans seem to soak up some.

 Enjoy as is or you can add hot dogs and the kids can enjoy beans and wienies!! No more baked beans in a can for us.

**Can be frozen and thawed out later, heat and eat!

Cornbread Dressing

Cornbread Dressing

6 cups corn bread, cubed and staled (I use 2 boxes Jiffy mix baked in an 8"x8" dish)
4 cups Challah bread, cubed and staled
3 cups chicken broth 
2 cups milk (I use 2%)


1/2 stick butter
1 to 1-1/2 cups celery, diced
1 to 1-1/2 cups cup onion, diced
1 Tablespoon dried sage (use can use fresh you need 2-3 T)
(all of these flavors are to taste - use more or less as you like)


3 beaten eggs


To stale the breads...spread bread onto a jelly roll pan and bake at 200 degrees for one hour.  Shut off oven and let sit in oven for another hour.  They should be like dried croutons, ready to soak up liquid.

Combine broth and milk in large bowl and add bread.  Stir gently to be sure every piece is covered.  I let my sit in this while I saute the vegetables.

Saute celery and onions in butter until soft.  Add sage and cook for another minute.

Add eggs and celery mixture to bread mixture. I put the eggs to the side of the hot veggies so they don't scramble.  Stir gently to mix.

Pour into 3 quart baking dish.

Bake at 375 degrees for 45 to 55 minutes or until lightly browned. Shouldn't be jiggly. (My dear husband cooked this one and it's more brown than when I do it.) It was still delicious!

I had an idea for leftover dressing.  I sliced it and lightly brown it in a little butter in a non stick pan.  It crisps up the outside and leave the inside cream.  I served it with grilled chicken, green, beans, and a little chicken gravy I had.  YUM!!

Pin It

Scalloped Corn

My mom's been making this dish for as long as I can remember.  It's always at every Thanksgiving meal.

Scalloped Corn

1 egg
1 can creamed corn
pepper to taste
1 sleeve wheat saltine crackers, crushed
butter
Velvetta cubes or shredded cheddar
Can be doubled or tripled (I usually make double)

Mix eggs and corn.

 Add about 2/3 of the crackers and the Velveeta (use as much as you like.)

 Mix.

 Spread the rest of the crackers on top.

 Dot with butter.

 Bake at 350 degrees for 35-40 minutes or until it's set (jiggle it.) Longer for larger batches.

Wild Rice Pilaf

Creamy, yet crunchy. Wild rice gives this pilaf a nutty flavor that puts it over the top. I came up with this recipe after eating out a restaurant.  The only thing I don't add is the parsley.  It doesn't need it.  It makes plenty and you can freeze the leftovers for a quick reheat later.

Wild Rice Pilaf

1/2 Tablespoon olive oil
1/2 cup brown rice
1/2 cup wild rice
1/2 cup carrots, diced
1/2 cup onion, diced
3 cups chicken broth
1/2 cup long-grain white rice

Dice your carrots and onions. 

In large saucepan (preferably non-stick) saute brown rice, wild rice, carrots, and onion in olive oil for 10 minutes or until brown rice is golden. 

 Add broth and bring to a boil.  Reduce heat, cover, and simmer for 25 minutes.

Stir in white rice, cover, and simmer for another 25 minutes or until liquid is absorbed.  Sometimes it takes less time, some times a little more. You can always drizzle in a little more broth or water if the liquid is gone and the rice is not quite finished.

If you like it creamier you can add water when it's absorbed and then cook some more, add more water etc like risotto.

**You can use all brown rice instead of the white just add it all in the beginning and be sure to watch the liquid as it absorbs it quicker than the white rice. You may need more broth.

Pin it:  http://www.pinterest.com/pin/273593746087322431/

"Fried" Rice

"Fried" Rice

1 cup uncooked white rice and water
2 eggs, beaten
1 cup frozen peas
2 Tablespoons finely grated carrots
1/4 cup diced onions
light soy sauce or my "fauxy" sauce

Cook rice according package directions. I really like to use my steamer for perfect rice every time! Rice can be made the day ahead.
Scramble your eggs.
Toss all the ingredients into wok or non stick pan and cook until the veggies are done. I don't add any oil to my pan and it's still yummy. You can 'fry' your rice if you like. Add soy sauce to taste.
Sometimes I just do peas and don't do carrots or onions. Still tasty!

Broccoli Salad

Broccoli Salad

3/4 cup mayonnaise
1 Tablespoon apple cider vinegar
2 pkts Truvia (or 1-1/2 teaspoons loose) or a couple teaspoons of sugar
1/2 cup sunflower seeds
1/2 cup bacon (diced, fried, and drained)
1/2 cup craisins (dried cranberries)
1 head broccoli


Mix all but broccoli together.
Break broccoli head apart into nice bite size pieces. No one wants to chew on a tree when they are eating a salad.

Mix, chill, enjoy!

Pin it:  http://www.pinterest.com/pin/273593746087423122/

Mushroom Gravy

Mushroom Gravy 

2 Tablespoons butter
8 ounces sliced/cleaned mushrooms
few dashes of salt
2 Tablespoons flour
2 cups chicken or beef broth or milk (for cream of mushroom)
Dash or two of dried thyme


Melt butter in saucepan over medium heat.


Add mushrooms and salt.
Stirring occasionally, cook for approximately 15 minutes or until soft. The salt will make them left off their juice and then it will evaporate. Allow to brown a little in the pan.

Add flour and mix well. Cook for about 1 minute.

Add broth a little at a time to incorporate without lumps. Add thyme.

Cook for another 15-20 minutes until thickened and everything is cooked through.

Serve over hamburgers, steak, potatoes. Anything your heart desires!  You can also use it to make tater tot casserole.