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Recipes

Stuffed Cabbage (Galumpki)
This is Bobby Flay's version of stuffed cabbage.  While I didn't follow the recipe completely, it was a good one.  I used my own sauce and pretty much just used the recipe for reference.  :) 

Stuffed Pork
I made this awhile back and just remembered I promised someone the recipe. I didn't have a recipe but I can tell you what I did. I had a pork loin that I sliced open and pounded flat. I cooked up some sausage (pulled out of the casings) and bacon and mixed some shredded cheese in with the meats. Then I mixed the bacon, sausage and cheese with stuffing (stove top that I made) and spread that on the pork.  Rolling the pork up was a bit tough for me but I don't think I pounded the pork out well enough.  I cooked it for an hour at 350 and made a gravy to go with it.  I also had some stuffing mixture left over which I baked for about 20 minutes to get it nice and crunchy. This was yummy and I will definitely make it again.  Hope you all enjoy it too!


Olive Garden Salad Dressing Copy Cat Recipe 
Also making this one for tonight's dinner so we shall see if it is in fact Olive Garden's dressing.  
  
Almost Famous Breadsticks
These claim to be a copy cat of Olive Garden's wonderful breadsticks.  I am making them tonight so I don't know yet if the claim is true.  Here's hoping!

Baked Potato Soup
*This is one of my all time favorite soups.  I don't remember where I got this recipe from so I can't give credit where credit is due and I'm sorry about that.  I also don't know who to thank for this delicious soup. 
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large dutch oven or stockpot over low heat, melt butter.  Stir in flour, stir until smooth and bubbly  Gradually add milk, stirring constantly, until sauce has thickened.  Add potatoes and onions.  Continue to cook, stirring constantly, until soup begins to bubble.  Reduce heat; simmer gently for 10 minutes.  Add remaining ingredients; stir until cheese is melted.  Serve baked potato soup immediately.
Serves 6 to 8


Parmesan Roasted Potatoes
Yum!!  Made these tonight with some pork chops and spinach.  They were a nice change from the normal mashed potatoes or regular roasted potatoes.  

Olive Cheese Bread
OH EM GEE!!!! I am in love!  This bread was unbelievable. It's not the healthiest thing out there but don't eat the whole thing and you should be fine. :)  I don't really remember how I came upon this recipe but I am sure glad I did.  This Pioneer Woman is on to something.

 Mudslide Cupcakes
These cupcakes came out ok.  I say just ok because I didn't really feel like I could taste the mudslide without the whipped topping and because they were a tad bit overcooked.  The whipped topping was amazing and I even made a little pocket in each cupcake to make sure you got more whipped topping with each bite.  The Cupcake Project  has become my go to website for cupcakes.  This is where I found the cupcake recipe for Buffalo Chicken Cupcakes and it's also where I found my Buttercream for the Cherry Coke Cupcakes.  Her blog is all things cupcakes and I just love it! 

Cherry Coke Cupcakes
This is the recipe I used for the cupcakes I made this past weekend.  I, personally, didn't think you could taste the Coke too much but Matt said he could taste it.  I did not use the topping recipe because I didn't have heavy cream and the substitute for heavy cream does not whip well.  The buttercream recipe I decided to go with came from Cupcake Project.  I love her blog!  I found this buttercream recipe with her Chocolate Cherry Cupcakes.  I think it went perfectly with the Cherry Coke Cupcakes.  I will make them again but I think, next time, I will chop up the cherries and mix them in the batter.  Or I was sent a recipe today which used cherry pie filling...yum! 
Maraschino Cherry Buttercream Frosting

Note: Double this recipe if you prefer lots of frosting.
  • 1/2 C unsalted butter, room temperature
  • 2 C powdered sugar (If you prefer a thicker frosting, add more powdered sugar.)
  • 5 tbsp liquid from a jar of maraschino cherries
  • 1 tbsp vanilla bean paste (you can use vanilla extract instead, but vanilla bean paste is so much better - read my post on vanilla bean paste for more details)
  • 2 tbsp milk
  1. Mix butter and powdered sugar until the mixture looks like frosting.
  2. Mix in the cherry liquid, vanilla bean paste, and milk. 
  3. Pipe or spread on cupcakes.

Chicken Enchiladas
Recipe from Matt's sister-in-law, Debbie
Ingredients

Filling:
About 3 cups Chicken (cooked and pulled off bone)
1 medium onion (chopped)
½ cup sour cream
1 cup shredded cheddar cheese
2 tbsp parsley
¼ tsp pepper
8-10 tortillas

Sauce: (*sometimes I make 1 ½ times the recipe to have plenty of sauce)
¼ cup veg oil
2 tbsp flour
1 can (8 oz) tomato sauce
1 ½ cups chicken broth
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
½ tsp cumin
¼ tsp chili powder

Garnish:
Fresh cilantro
¼ cup cheddar cheese

1)      Heat oven to 350 degrees
2)      Filling: Cook onion until soft. Add sour cream, cheddar, parsley, pepper, and chicken. Cook until warm.
3)      Prepare Sauce: Heat oil over med-high heat. Stir in flour. Reduce heat to medium and cook until lightly brown, stirring constantly. Gradually stir in tomato sauce, chicken broth, garlic powder, onion powder, salt, cumin, chili powder into flour mixture. Stir until smooth. Cook over medium heat 10 minutes or until thick.
4)       Pour a thin layer of sauce on bottom of 9 x 13 pan.
5)      Assemble enchiladas: Put a bit of chicken mixture, a small amount of sauce on tortilla, fold ends in and roll. Put seam side down in pan.
6)      Pour extra sauce over enchiladas. Sprinkle with cheese and cilantro.
7)      Cover with foil and bake 15 minutes. Remove foil and bake 5 more minutes or until warm and bubbly.


Baked Lemonade Pork Chops 
Ok, when I saw this being made on Diners, Drive-ins and Dives, I got very excited to try it.  I was even more excited I was going to get to use my Ninja to make my own lemonade.  It was very simple to make but HOLY LEMON Batman!!  As Matt put it, "Atleast we know we won't get scurvy."  It was a bit tough to eat but we both muscled through it.  The pork, however, was cooked to perfection!  I will make this again and I will be leaving the lemonade out of it.  May try it with a splash of lemon juice but that's it. :) 


Cornbead A La Jackie
Last night, we had a pretty great meal (if I do say so myself) and it was all ME!!  :)  We had some leftover pulled pork from this weekend and I didn't really want to eat sandwiches again so I went another route.  Check it out...
One pkg of Cornbread Mix (I used Jiffy)
leftover pulled pork
Shredded Cheddar Cheese

Preheat oven to 400 degrees.  Make cornbread according to pkg directions.  Pour half of the mixture into a pan. (I used a loaf pan but a 8inch square pan would work well too).  Layer pulled pork on top of the cornbread mixture. Pour the rest of the cornbread mixture on top of the pork.  Spread cheese on top of that.  Put in the oven for 25-30 minutes.  ENJOY!!!
**I served it with leftover coleslaw and it was perfect! ;)


Best Onion Rings Ever!
The key to great onion rings is the baking powder!  Who knew!?!?!  

Italian Wedding Soup
This is my all time favorite soup and this is the best recipe I have found, so far.  Aside from leaving out the egg mixture (I still haven't figured out how I can stir the soup continuously while whisking the eggs and letting them drizzle into the soup...I only have 2 hands!) I didn't change a thing.  Love it!!

Bloomin' Onion Bread
I have not tried this one yet, but I can not wait to.  It looks yummy and I really hope it doesn't disappoint!

Garlicky Baked Fries
Yum, yum and more yum!  

Hasselback Potatoes with Spinach Cashew Pesto
Cashews are not something we have around the house so I left those out.  These were a nice change from old, boring baked potatoes.  


Pizza Monkey Bread
I made my own version of this and I will definitely make it again.   I followed the recipe and added shredded mozzarella cheese.  I also made one big bread as opposed to mini breads.  Hope you guys like this one as much as we did!

Rachael Ray's Pepperoni Pretzels
Matt and I made these for New Year's Eve and they were DE-LIC-IOUS!!  We served them with cheese sauce, mustard and pizza sauce.


Creamy Bacon-Cheddar Dip
1 cup sour cream
1 cup mayo
1 cup shredded cheddar cheese
4 slices of bacon, cooked & crumbled
2 green onions, sliced

Mix all ingredients. Serve with crackers.


Buffalo Chicken Dip
This dip is highly requested in our family.  In fact, I was even asked to make it for a party I was not going to be able to be at...that's one good dip! ;)  It's super simple to make and super yummy to eat.
I have made it so many times that I don't even have a written recipe for it so I don't have exact amounts.  I'll just tell you what I do and hopefully you will try it for yourself.

Popcorn Chicken (cooked according to pkg directions) (I use chicken nuggets most times since the popcorn chicken is so super expensive...I just heat the nuggets and cut into bite sized pieces)
Cream Cheese (8oz pkg)
Blue cheese dressing (or Ranch if you live somewhere other than the northeast) :)
Frank's Hot Sauce (or hot sauce of your choice)
Stick of butter
Shredded Mozzarella cheese

Melt butter in a sauce pan.  Amount depends on how spicy you want your dip to be.  If you want it spicy, add less butter).  Add hot sauce to the melted butter and mix well.  Add cooked chicken pieces to coat.  Spread the cream cheese in the bottom of a pie plate or casserole dish.  Pour chicken pieces and hot sauce/butter mixture on top of cream cheese and spread it out.  Pour the dressing (blue cheese/ranch) over the top of the chicken....again, amount depends on how spicy you want your dip.  Sprinkle with Mozzarella cheese...I prefer to use a good amount of cheese but you can use how ever much you want.  Put in an oven preheated to 350 degrees and heat till hot & bubbly.  Serve with tortilla chips.  ENJOY!


French Toast Souffle
10 cups cubed sturdy white bread (about 16 slices)
1 (8oz) block cream cheese, softened
8 large eggs
1 1/2 cup milk
2/3 cup half & half
1/2 cup maple syrup
1/2 tsp vanilla extract
2 TBSP powdered sugar
1/2 cup maple syrup

1. Place bread cubes in a 13x9 inch baking dish coated with cooking spray.
2. Beat cream cheese at medium speed with a mixer until smooth. Add eggs, 1 at a time, mixing well after each addition.  Add milk, half & half, 1/2 cup maple syrup and vanilla and mix until smooth.
3. Pour cream cheese mixture over top of bread, cover and refrigerate overnight.
4. Preheat oven at 375 degrees.
5. Remove bread mixture from fridge, let stand for 30 minutes.
6. Bake at 375 for 45 minutes or until set.
7. Sprinkle souffle with powdered sugar and serve with maple syrup.
Yields 12 servings

Stuffed Pepper Casserole
Instead of having to stuff all the stuff into a pepper, try this casserole which will give you the same great taste without all of the work.

Stuffed Green Peppers
An old classic that is so yummy, you will be making it for years to come.

Chicken Quesadilla Dip 
Made this for our weekly smorgasbord to enjoy while watching the Gmen!  :)  It was yummy.  I think next time I want to make quesadillas for dinner, I will use this as my filling.

Spinach & Artichoke Braid Bread
Adapted from The Pampered Chef, All the Best cookbook
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup (4 ounces) shredded mozzarella cheese
1 package (4 ounces) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
1/4 teaspoon coarsely ground black pepper
1 egg white, lightly beaten
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

1. Preheat oven to 375 degrees. Combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper; mix well.
2. Scoop filling evenly on dough (see shape directions following). Brush with egg white.  Sprinkle with grated Parmesan cheese.  Bake 25-30 minutes or until golden brown.


Making the Braid
1. Unroll 2 (8 ounce) packages refrigerated crescent rolls; do not separate.  Arrange dough on a rectangle cookie sheet or baking stone with longest sides of rectangles across width of baking sheet/stone. Roll dough to seal seams.
2. Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long.  Scoop filling evenly over center of dough.
3. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling.  Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. 

Homemade Tomato Soup
If you are like us and have an over abundance of tomatoes from your garden, you need something to do with them.  I decided a tomato soup would be yummy and I was right.  This recipe was beyond easy and is a keeper.  Whip up a batch and don't forget the grilled cheese! :)

Reuben Dip
This dip looks SUPER yummy.  If you guys know me, who have hung out with me for St. Patrick's Day, you know that I am (or should I say was) not a fan of corned beef.  Well, color me surprised when we made Corned Beef and Reubens for Emily's first birthday (a week after St. Patrick's Day) and they were DE-LICIOUS! :)  I can not wait to make some Corned Beef so we can try this yummy dip.


Buffalo Chicken Pasta Salad
I actually made this the other day.  It was a wonderful way to use leftover chicken and to have a pasta salad that's different from your regular oil and vinegar.  I did not have crumbled blue cheese so I used mozzarella.  I also did not have celery or red onion.  I used a regular onion and omitted the celery.  Enjoy!!  The Girl Who Ate Everything is a genius in the kitchen and love making her recipes.



Cinnamon Sugar Pull Apart Bread
This is a very time consuming recipe and I kept saying I didn't care how good it was, I was never making it again while I was making it.  Well, I bite my tongue because this was THAT good!!  I don't care that it took 3 hours total to make it, it was one of the best damn things I have ever eaten.  I suggest you take the time to make it and you will be saying all the same things.  You WILL make it again though. :)

Amen to that!  In honor of this wonderful, SO TRUE sign, here is one of our favorite bacon recipes.  We first had this dip at my brother-in-law, Greg's house and fell in love with it.  Debbie is a wonderful cook!  I made this for my family on Christmas Eve and it is requested every time we get together.  I have even been asked to make it when I couldn't be there!  It's THAT good and super simple.

Bacon Cheddar Dip
12 slices of cooked bacon (chopped) *it's easier, for me at least, to chop the bacon before I cook it. *
1 pkg of shredded Cheddar & Monteray Jack cheese mix (8oz.)
1/2 cup grated Parmesan Cheese
1 cup mayo
1 small onion (chopped)
1 clove of garlic (minced)
16 oz loaf of round bread (bread bowl)

Combine ingredients in a large bowl.  Cut out the center of the bread and save the top. Put mixture into bread and put the top back on.  Bake at 350 degrees for an hour.
**You can also put the mixture in a corning dish and microwave it until hot and bubbly.  Then transfer it to the bread.  It's much faster and tastes just as good.