Stuffed Cabbage Casserole

I adapted this recipe off of a blog called Skinny Taste.  I changed it a bit, but the original is over there.  We love stuffed cabbage and are excited for this easier recipe with similar flavors! -Kristin

1 pound ground beef

1 large onion, diced

1 clove garlic, minced

1/8 tsp. ground thyme

1 teaspoon paprika

1 can (14.5 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce

1/4 cup water

1/2 teaspoon salt

1 large head green cabbage, coarsely chopped

3 Tablespoons olive oil

salt and pepper to taste
2 cups cooked brown rice

2 cups mozzarella cheese, shredded

• Cook ground beef with diced onion.  Drain and rinse.
• Add cooked beef and onion back to the pan and add the minced garlic.  Cook for a minute.
• Then add the thyme and paprika.  Cook for 1 minute.
• Then add the diced tomatoes, tomato sauce, water and salt.  Simmer for 20 minutes.
• Meanwhile, heat the olive oil in large pan or pot.  Add the chopped cabbage and cook and stir often for about 20 minutes until the cabbage is mostly softened. 
• Add salt and pepper to taste to the cabbage. (If you have any Penzy's Forward this is great added too)
• After about 20 minutes stir in the cooked brown rice to the tomato mixture.
• Grease a lasagna dish.
• Place cabbage evenly on the bottom.
• Top that with tomato mixture.
• Cover tightly with foil.
• Bake at 350 for 40 minutes.
• Remove from oven, sprinkle the mozzarella over.
• Bake an additional 10 or so until cheese is bubbly.

Oatmeal Coconut Chocolate Pecan Cookies

Well, the name says it all!  Oatmeal, coconut, chocolate and pecans all in one cookie.  I wrote this recipe down and don't remember where it came from.  These cookies are great...I love the coconut, pecan and chocolate combination!! -Kristin

1 cup butter, softened

1 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

2 1/2 cups old fashioned oatmeal

1 cup unsweetened, shredded coconut (can use sweetened if desired)

3/4 cup chopped pecans

1 1/2 cups chocolate chips

• Beat butter and sugars together until creamy.
• Beat in the eggs and vanilla.
• In a separate bowl mix together the flour, salt, baking soda and cinnamon. 
• Beat in dry ingredient mixture to the butter mixture.
• Stir in the remaining ingredients.
• Bake at 350 for 10-12 minutes.

Sausage and Bean Goulash

This is a hearty and yummy and perfect for a lunch or dinner!  I changed this recipe quite a bit from the original to make it stretch for our family.  If you don't have time do use the dried beans, just stir in canned white beans at the end of cooking time.  You can't go wrong with this combination! -Kristin

1 pound ground pork bulk sausage

1 cup dried white beans, cooked according to package directions

1 medium onion, diced

3 medium carrot, diced

2-3 tablespoons olive oil

2 garlic cloves, minced

3 (15-ounce) cans diced tomatoes

8-9 cups chicken broth

1/4 teaspoon ground thyme

1 bay leaf

salt and pepper to taste 

2-3 cups ditalini pasta, or any small pasta

1/3-1/2 cup grated Parmesan cheese 

• Cook sausage.  Drain and rinse sausage and set aside.
• Heat 2-3 Tablespoons olive oil and saute the onion and carrot for about 5 minutes.
• Add the garlic and saute another minute.
• Add remaining ingredients except the Parmesan cheese.
• Bring to a boil then reduce to a simmer and cover. 
• Cook until noodles are tender.  About 30 minutes.
• Stir in the grated Parmesan cheese and adjust the salt and pepper.

Peanut Butter Cake Bars

My mom found this recipe on Taste of Home. These bars are so delicious! -Sarah

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 t. vanilla
2 cups flour
2 t. baking powder
1/2 t. salt
1 pkg. chocolate chips

• Cream butter, peanut butter, sugar and brown sugar. Add eggs one at a time, beating well after each. Beat in the vanilla.
• Combine dry ingredients and gradually add to creamed mixture. Stir in chocolate chips.
• Spread in greased 9x13 pan. Bake at 350 degrees about 25 minutes.

Pizza Soup

This is a must try soup!  So easy and so delicious!  It has been brought to a lot of social gatherings by different friends that have the recipe and it is always a hit.  Kids even like it, because they get to top it with cheese and pepperoni!  This is another great soup recipe from my friend Janice.  -Kristin

16 ounce sausage

2 cans diced tomatoes

2 cans condensed tomato soup
2 1/2 cups water
1 medium green pepper, diced
1/2 teaspoon sage
1 teaspoon Italian seasoning
1/2 teaspoon basil
1/2 teaspoon oregano

Toppings:
shredded mozzarella
pepperoni, diced.

• Fry the sausage.  Drain and rinse.
• Combine the sausage and remaining ingredients.  Simmer until green pepper is tender.
• Top with desired toppings and enjoy.

Cauliflower and Broccoli Gratin

This is a recipe a got from a lady at church.  She brought it to a potluck and it was a hit.  Very delicious! -Kristin

5 cups cauliflower
5 cups broccoli
2 cups milk
1/4 cup and 1 Tablespoon butter, divided
1/3 cup flour
2 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
dash of cayenne
1/2 cup Panko crumbs
2 cups shredded cheddar cheese

• Preheat oven to 425 and grease a 9x13 pan.
• Cook cauliflower and broccoli in salt water for about 3 minutes or till almost tender.  Remove from heat and drain.  Then put the veggies in the 9x13 pan.
• Microwave milk for 2-3 minutes till steaming hot but not boiling.
• In a saucepan melt 1/4 cup butter and whisk in the flour until smooth.  Cook 30 seconds, whisking continually.
• Whisk in the hot milk and return to a boil.  Reduce heat and simmer for 5 minutes or until thickened.  
• Whisk in the salt, pepper and cayenne.
• Pour the milk mixture over the vegetables.
• Top with cheese.
• Melt the remaining 1 Tablespoon of butter and mix in the Panko crumbs.  Sprinkle over the cheese.
• Bake uncovered for 30-40 minutes.

Zucchini Patties

This recipe is for anyone, zucchini lover or not!  Very, very, yummy!  A great way to use up all that garden zucchini!  -Kristin

1 large zucchini, shredded
1/2 cup grated Parmesan cheese
1 cup Panko crumbs
1 minced, garlic clove
1 egg
salt and pepper to taste
1-2 Tablespoons oil

• Combine all, except the oil, and press into patties of desired size.
• Heat up a griddle or frying pan and add the oil.
• Fry up the zucchini patties until lightly browned on both sides.