Shredded Cabbage and Beef

I had some cabbage to use up, and this was pretty good. I used chicken broth instead of water, and only used about 1 1/4 cups. I also changed the name of the recipe.

Thirty minute meal

1 pound ground beef
1 onion, chopped
1 medium head cabbage, shredded
1 (10.75 ounce) can condensed tomato soup
1 3/4 cups water
salt and pepper to taste

1. In a large pot over medium high heat, combine ground beef and onion. Saute for 10 minutes, until beef is browned and onion is tender.
2. Add the cabbage, soup, water and salt and pepper to taste. Mix together well and reduce heat to low. Cover and simmer for 20 minutes, until cabbage is at desired tenderness.

Butternut Squash Bake

I found this recipe last week. It was very good. Even Aaron said he liked it - he's not a squash fan. It took some time to cut up and peel the squash, but it was really good. I didn't have Italian bread crumbs, so I added some Italian seasoning to the bread crumbs. I am not a fan of blue cheese, so I used feta, but didn't have enough, so I added some Parmesan as well I had dried thyme and not fresh. Savory, instead of sweet - yum!

Butternut Squash Bake

1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Pumpkin-Apple Muffins

As I was searching for a dessert I came across this recipe. I took other reviewers' suggestions and made it breakfast friendly. I reduced the sugar to 1 c. and substituted one cup of whole wheat flour for 1 cup of the white flour. I also used a little less oil. It was a lot of prep - especially the apples, but it was really good. The original title said there was a streusel topping - but it doesn't have nuts in it so technically it's not streusel, but it's still really good. Also I didn't have pumpkin pie spice, so I put in 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves and 1/4 tsp. nutmeg. I didn't fill them very full so I got 23 muffins, but really it makes 18 if you fill them 3/4 full.

Pumpkin-Apple Muffins

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 cups finely chopped peeled apples
• TOPPING:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter or margarine

In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Apple Pie Bars

I made these today for our chili cook-off activity at church. They requested that apple or pumpkin desserts be brought. This turned out very well. I didn't used quite as many apples - about 4 1/2 granny smith apples - enough to make one layer of apples And I didn't slice them really thin - about 16 slices per apple. I also used brown sugar instead of white sugar for the filling. With a stormy day like today I needed more than 2 1/2 cups of flour to get the crust to the right consistency.

Apple Pie Bars

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter, chilled
• 1 egg yolk
• 2/3 cup milk
• 1 cup crushed cornflakes cereal
• 8 cups thinly sliced apples
• 1 cup white sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 egg white
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1 cup confectioners' sugar
• 1 1/2 teaspoons milk
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the flour and salt. Cut in the 1 cup butter until mixture is mealy. With a fork, stir in the 2/3 cup milk and egg yolk. Divide dough into 2 equal parts. On a lightly floured surface, roll out 1 piece of dough into a large rectangle. Place on the bottom of a 9x13 inch baking pan.
3. Sprinkle cereal over the crust, then layer the apples over the cereal. Stir together the 1 cup of white sugar, and the 1and 1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. Roll out the other half of the dough and cover everything in the pan. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of cinnamon.
4. Bake for 45 minutes to 1 hour in the preheated oven. Top crust should be lightly browned. Mix together the 1 cup of confectioners' sugar, 1 and 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth; drizzle over bars while they are still warm.

Potato and Onion Soup

I found this in my Wymount ward cookbook. Submitted by Jennifer T*. Very simple and good. Perfect for a rainy fall day like today. I used 1 c whole milk and 1 c. skim milk.

2 Tbsp. butter or margarine
1 c. onion, diced
1/2 c. celery, chopped
1 1/2 to 1 3/4 c. chicken broth
1 tsp. salt
dash of pepper
2 c. potato, cubed or sliced
1 1/4 c. milk
3/4 c. half & half
1 tsp. chopped parsley

In a sauce pan melt butter. Add onion and celery and saute until tender, but not brown. Add chicken broth, salt, pepper and potatoes. (Add enough chicken broth to just barely cover the vegetables) Bring to a boil. Cover and reduce heat to med-low. Simmer until potatoes are tender - about 15 to 20 minutes. Stir in milk, half & half and parsley. Warm through.

For a variation add 1/2 lb. cooked spicy sausage.

Pumpkin roll

This is very similar to the banana rolls I love to make. Aaron suggested it for FHE treat this week. I got this recipe from my MIL, who I believe got it from her mother.

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp.nutmeg
1/2 tsp. salt
1 c. nuts chopped (optional)

Beat eggs on high in blender for 5 minutes. Add sugar gradually. Fold in pumpkin. Add lemon juice. In a medium bowl stir together dry ingredients (except nuts). Then add to pumpkin mixture.
Pour onto greased and floured 15x10 pan. Top with chopped nuts if desired. Bake for 15 minutes in a 350 F oven. Sprinkle a flour sack - or towel (not terry cloth)- with powdered sugar. Loosen with spatula and dump cake onto towel. Roll up like a jelly roll (it's OK if the towel is rolled up inside). Cool for at least 20 minutes and then unroll and frost. Reroll and wrap until ready to cut and serve. Can be frozen.

Frosting:
1 8 oz. pkg cream cheese
4 tsp. butter
1 c. powdered sugar
1 tsp. vanilla

Pork and potato skillet

I found this on the Better Homes and Gardens website. I get recipes emailed to me. I changed this up a bit. I used carrots out of our garden, and cooked them slightly. I also cooked the potatoes part way then diced them. I think it turned out really well.

Pork and Potato Skillet

• 2 4-ounce boneless pork loin chops
• 3/4 teaspoon seasoned salt
• 2 tablespoons cooking oil
• 1/3 cup chopped onion (1 small)
• 1 medium red sweet pepper, cut into 3/4-inch pieces
• 3 cups partially cooked potatoes, diced
• 1 cup frozen peas
  
• 1 cup parboiled carrots
  
• 1 teaspoon dried thyme, crushed

Directions

1. Sprinkle both sides of meat evenly with the 1/2 teaspoon of the seasoned salt. In a very large skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chops in hot oil for 3 minutes. Turn chops. Cook for 3 minutes more or until brown. Remove chops from skillet.

2. Carefully add remaining 1 tablespoon oil to skillet. Add onion and sweet pepper; cook and stir for 1 minute. Add potatoes, peas and carrots, thyme, and remaining 1/4 teaspoon seasoned salt; mix well. Cook for 6 minutes, stirring frequently.

3. Place chops on top of potato mixture in skillet; cover. Reduce heat to medium. Cook for 7 to 9 minutes more or until pork chops are no longer pink and potatoes are brown. Makes 4 servings.