Yummy indeed! I also frequently cook pork chops and roasts with apples.

That sounds so Yummy.. I seem to enjoy applesauce with my porkchops so this sounds very good to me.

Sounds so good, cant wait to try it

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium-size yellow onion, thinly sliced
1/3 cup chicken broth
1 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons bourbon
8 small fresh thyme sprigs

Preparation

1. Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.

2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.

3. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream (or half n' half, or milk) and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.

4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.

5. Bake at 450° for 10-15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving. Note: You can use apple juice, or even water if you don't have bourbon. Fresh Mushrooms are also add-in.

Entries must be posted by the recipe guardian/creator

Winner of Pizza making was **YANKEE ROSE*JR FRANK PAB

1. Crescent roll pizza

Crescent roll pizza is made with a can of crescent roll dough or a can of crescent roll dough that comes in sheet form. Roll out the crescent roll dough onto a lightly greased baking sheet and pinch the seams closed. Bake the dough in a 375 degree F oven for five minutes. Top with pizza sauce, mozzarella cheese, and any pizza toppings you like. Bake for an additional 10 minutes, then slice and serve! I prefer mine with Alfredo sauce and baked chicken breast, pineapple chunks with Colby and mozzarella cheese. So quick and easy to do. You're gonna love it.

2. Mac/cheese pizza

1 box any type Mac/cheese
cook as said on box when done bet in 2 eggs
pour in 13x9 pans that eem sprayed
this is your crust
Than add pizza sauce over the Mac/cheese
you can add any tops you like to add on a regular pizza
pepperoni,ham,sausage,peppers,onions
than top with shredded cheese I usually use two different cheeses moz and cheddar
bake at 375 for about 20 minutes till cheese are melted.
I have made this for 45 years now and now my kids and grandkids make it

3. Homemade Pizza

Crust:

1. 2 cups Flour
2. 1 tsp Sugar
3. 1 tsp Salt
4. 1 tsp Active Dry Yeast (activate in 1/2 cup warm water)
5. 1 tbsp Olive oil (optional)

Toppings:

1. 1 cup Mozzarella Cheese, shredded
2. 1 cup Cooked Chicken, diced
3. 1 cup Bell Peppers, sliced
4. Ketchup + Soy Sauce (as sauce)

Instructions:

Step 1: Make the Crust

1. Mix flour, sugar, salt, and yeast in a bowl.
2. Add warm water, mix until dough forms.
3. Knead for 5-7 minutes.
4. Rest for 1-2 hours or until doubled in size.

Step 2: Prepare Toppings

1. Cook chicken until done.
2. Slice bell peppers.

Step 3: Assemble and Bake

1. Preheat oven to 425°F (220°C).
2. Roll out dough to desired thickness.
3. Spread ketchup + soy sauce mixture as sauce.
4. Add shredded mozzarella cheese.
5. Top with cooked chicken and bell peppers.
6. Bake for 15-20 minutes or until crust is golden brown.

Tips:

1. Use a pizza stone for crispy crust.
2. Adjust sauce and toppings to taste.
3. Consider adding other toppings (e.g., onions, olives).

Variations:
Chicken Fajita Pizza: Add onions, jalapeños.
Mediterranean Pizza: Add olives, feta cheese.


4. Rhode's Dinner Rolls Pizza

I use Rhode's Dinner Rolls (in the freezer section). Just thaw them out and roll in flour. (You can let them rise, but I don't.) Flatten them out with a mini rolling pin or just using your hands.

Bake them @350 for about 10 minutes. I like them lighter and airier but some of the family likes them crispier. Just cook a tad longer. Some of them will puff up, just flatten them down again. Now you can use right away or even freeze some for later. I usually try to make ahead.

When ready to use, just set out a buffet of toppings.
Your favorite sauce (I use Mid's meat sauce. It's made right near where I live!), spaghetti, pizza, or alfredo...
You can also set out pepperoni, browned sausage, browned ground beef, mushrooms, onion, black & green olives, Green pepper, pepperoncini, and LOTS & LOTS of cheese.

Everyone can them build their own as they like it. Pop it in the microwave for 45 seconds or more. (mine has a mountain of cheese so I usually put it in for 2 minutes.)

What is also great is that you can make it ahead and wrap in foil and freeze. Take it to work and pop it in the microwave there for your lunch, just remove the foil. These are also great as breakfast pizzas.

You can eat with your hands, or with a fork and knife. I started making these for my son's birthday party 34 years ago. Still a family and friends favorite. Enjoy!!

I would try a small amount 1 to 1 ratio maybe try a tablespoon of each, mix and see how it tastes and adding a little more of one if you think its needed, before mixing any larger amounts. I've never tried the 2 together. If you try it, definitely let us know how it turns out!

No it just says to taste. If you make this for your family, how much do you mix together of each to make the sauce...

Hmm does t say

Never tried Ketchup and soy sauce, how much of each would you use.

Homemade Pizza Recipe
By Mimtulu 👩🏽‍🍳

Crust:

1. 2 cups Flour
2. 1 tsp Sugar
3. 1 tsp Salt
4. 1 tsp Active Dry Yeast (activate in 1/2 cup warm water)
5. 1 tbsp Olive oil (optional)

Toppings:

1. 1 cup Mozzarella Cheese, shredded
2. 1 cup Cooked Chicken, diced
3. 1 cup Bell Peppers, sliced
4. Ketchup + Soy Sauce (as sauce)

Instructions:

Step 1: Make the Crust

1. Mix flour, sugar, salt, and yeast in a bowl.
2. Add warm water, mix until dough forms.
3. Knead for 5-7 minutes.
4. Rest for 1-2 hours or until doubled in size.

Step 2: Prepare Toppings

1. Cook chicken until done.
2. Slice bell peppers.

Step 3: Assemble and Bake

1. Preheat oven to 425°F (220°C).
2. Roll out dough to desired thickness.
3. Spread ketchup + soy sauce mixture as sauce.
4. Add shredded mozzarella cheese.
5. Top with cooked chicken and bell peppers.
6. Bake for 15-20 minutes or until crust is golden brown.

Tips:

1. Use a pizza stone for crispy crust.
2. Adjust sauce and toppings to taste.
3. Consider adding other toppings (e.g., onions, olives).

Variations:

1. Chicken Fajita Pizza: Add onions, jalapeños.
2. Mediterranean Pizza: Add olives, feta cheese.

Enjoy your homemade pizza!

Ty

I wonder if you'd consider the congealed pasta "crust" after all if you saw it.
Just a thought. I've never seen this myself.

Certainly....

Ty can I post another?

Is this store bought or did you have a recipe...

Sorry I don't see this as a pizza, it pasta...no crust..for the October Recipe Contest

It can sure stay posted however, sure sounds good...

Yummy

Yummy

Pizza Pasta Recipe
Ingredients:
Pizza Pasta
½ lb. ground beef
½ lb. ground sausage, mild, sweet, or hot Italian
1 small yellow onion, diced
1 small green bell pepper
½ cup beef broth
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
32 oz. marinara sauce, high quality. See notes.
8 oz. pizza sauce
¾ lb. penne
¼ cup Parmesan cheese, grated
2 ½ cups whole milk/low moisture mozzarella, shredded from a block
25 slices pepperoni
Seasonings
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic salt
1 pinch red pepper flakes
Instructions
Prep Work
Measure ingredients out before beginning.
Begin heating a large pot of water to cook the pasta in. (Pro Tip: Generously salt the pasta water once a boil is reached. I use 3/4 tbsp. Kosher salt.)
Preheat oven to 375°
Make the Sauce/Pasta
Heat a large skillet over medium-high heat. Add the ground beef, sausage, and onions and cook for 4 minutes. Add the peppers and cook for 5 more minutes, or until the meat is browned and cooked through. Drain grease.
Reduce heat to medium. Add beef broth and use a silicone spatula to clean the bottom and sides of the skillet. Add the garlic, Worcestershire sauce, hot sauce, and seasonings. Stir to combine and heat for 1 minute.
Add the marinara and pizza sauce and stir to combine. Let it simmer, partially covered, while you boil the pasta for 1 minute less than al dente according to package instructions.
Reduce the heat of the sauce to low and stir in the Parmesan cheese.
Drain the pasta and add it to the skillet. Stir to combine.
Transfer to a lightly greased 9 x 13-inch casserole dish if your skillet isn’t oven safe to 450 degrees.
Top with mozzarella and then with pepperoni.
Cover and bake for 10 minutes. (If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.)
Uncover, and bake for 15 minutes, or until your desired color is obtained on the top. If desired, broil at 450 for just about 1 minute to brown the top a little more. Watch it carefully/, don’t walk away.
Optional: Garnish with fresh parsley and grated Parmesan cheese. Remove and serve! I have no pic

Waiting for my 🍕 picture to be approved.

Thank you. I'm making them this weekend for a family get together.

Another clever crust idea

I use Rhode's Dinner Rolls (in the freezer section). Just thaw them out and roll in flour. (You can let them rise, but I don't.) Flatten them out with a mini rolling pin or just using your hands.

Bake them @350 for about 10 minutes. I like them lighter and airier but some of the family likes them crispier. Just cook a tad longer. Some of them will puff up, just flatten them down again. Now you can use right away or even freeze some for later. I usually try to make ahead.

When ready to use, just set out a buffet of toppings.
Your favorite sauce (I use Mid's meat sauce. It's made right near where I live!), spaghetti, pizza, or alfredo...
You can also set out pepperoni, browned sausage, browned ground beef, mushrooms, onion, black & green olives, Green pepper, pepperoncini, and LOTS & LOTS of cheese.

Everyone can them build their own as they like it. Pop it in the microwave for 45 seconds or more. (mine has a mountain of cheese so I usually put it in for 2 minutes.)

What is also great is that you can make it ahead and wrap in foil and freeze. Take it to work and pop it in the microwave there for your lunch, just remove the foil. These are also great as breakfast pizzas.

You can eat with your hands, or with a fork and knife. I started making these for my son's birthday party 34 years ago. Still a family and friends favorite. Enjoy!!

Reason I love this board, another recipe I never thought about doing....well done ladies

Mac/cheese pizza
1 box any type Mac/cheese
cook as said on box when done bet in 2 eggs
pour in 13x9 pans that eem sprayed
this is your crust
Than add pizza sauce over the Mac/cheese
you can add any tops you like to add on a regular pizza
pepperoni,ham,sausage,peppers,onions
than top with shredded cheese I usually use two different cheeses moz and cheddar
bake at 375 for about 20 minutes till cheese are melted.
I have made this for 45 years now and now my kids and grandkids make it

I promise you it's d'lish

Never thought about using crescent rolls..sounds good...

Thanks!

Crescent roll pizza

Crescent roll pizza is made with a can of crescent roll dough or a can of crescent roll dough that comes in sheet form. Roll out the crescent roll dough onto a lightly greased baking sheet and pinch the seams closed. Bake the dough in a 375 degree F oven for five minutes. Top with pizza sauce, mozzarella cheese, and any pizza toppings you like. Bake for an additional 10 minutes, then slice and serve! I prefer mine with Alfredo sauce and baked chicken breast, pineapple chunks with Colby and mozzarella cheese. So quick and easy to do. You're gonna love it.

What kind of pizza do you make at home?....Pizza lovers everywhere are awaiting your recipe {yum}

Gilbertei

Buffalo Chicken and Potato Casserole

Ingredients

o 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
o 8 medium potatoes, cut into 1/2-inch cubes (you can leave the skin on or peel it off)
o 1/3 cup olive oil
o 1 1/2 teaspoons salt
o 1 tablespoon fresh ground pepper
o 1 tablespoon paprika
o 2 tablespoons garlic powder
o 6 tablespoons hot sauce**

Topping:
o 2 cups shredded cheddar cheese
o 1 cup cooked and crumbled bacon
o 1 cup sliced green onions
Sauce:
o Blue cheese/ranch dressing

Instructions

1. Preheat oven to 500F (Not a typo!)
2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
3. Add the potatoes and toss to coat.
4. Place the potatoes in a greased baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
8. Remove potatoes from the oven and lower the oven temperature to 400°F.
9. Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
10. In a large bowl, mix all the topping ingredients together.
11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
12. Serve with extra hot sauce and blue cheese/ranch dressing.

This is pretty spicy, if you want it milder, use less hot sauce.

P.S.S. The recipe with asafoetida turned out fairly well.
Also -
I ran out of safflower petals and did a recipe with asafoetida and saffron. It was pretty yummy as well.

Safflower Petal Chicken

2 lb (1kg) chicken parts. (drumsticks, thighs, breasts etc)
2T (30ml) olive oil
1T (15ml) safflower petals
1T (15ml) paprika
1/2t (2.5ml) dried dill
1/2t (2.5ml) sea salt
1t (5ml) lemon juice
1t (5ml) honey
1 small onion, minced
1 toe garlic, minced

In a skillet place oil, onion, garlic and chicken.
Brown chicken on medium high heat for about 5 min per side keeping onion & garlic stirred.
Reduce heat to low.
Combine all other ingredients in a bowl then use it to coat chicken.
Finish cooking on low until chicken is done (45 - 60 min)

---

Spicy Chicken & Chorizo pasta

Ingredients:
1x large chicken breast, cut into 1/2" cubes
1x med onion, finely chopped
3x cloves garlic, crushed
2x red chillis, finely chopped
2x chorizo sausages, cut into 1/2" slices
1x can chopped tomatoes
1x tsp italian seasoning
dash Worcestershire sauce
Olive oil

Directions:
Heat olive oil in a large pan and fry the onion and chicken until it starts to brown; add garlic, Worcestershire sauce and chillis and continue frying for a couple more minutes
Add the rest of ingredients; stir well and reduce heat
Simmer for about 30 mins; serve with your favourite pasta

---

Buffalo Chicken and Potato Casserole

Ingredients

o 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
o 8 medium potatoes, cut into 1/2-inch cubes (you can leave the skin on or peel it off)
o 1/3 cup olive oil
o 1 1/2 teaspoons salt
o 1 tablespoon fresh ground pepper
o 1 tablespoon paprika
o 2 tablespoons garlic powder
o 6 tablespoons hot sauce**

Topping:
o 2 cups shredded cheddar cheese
o 1 cup cooked and crumbled bacon
o 1 cup sliced green onions
Sauce:
o Blue cheese/ranch dressing

Instructions

1. Preheat oven to 500F (Not a typo!)
2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
3. Add the potatoes and toss to coat.
4. Place the potatoes in a greased baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
8. Remove potatoes from the oven and lower the oven temperature to 400°F.
9. Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
10. In a large bowl, mix all the topping ingredients together.
11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
12. Serve with extra hot sauce and blue cheese/ranch dressing.

This is pretty spicy, if you want it milder, use less hot sauce.

Get your recipes in

A white cake with cherry pie filling. Use cherry frosting to pour on it. Might work?

I used a Walmart brand spice cake mix, ny spice cake mix will work

It sounds delicious! Can't wait to try it!

I suggest the following ground spice combination would work with a white cake -
1t (5ml) cinnamon
1/2t (2.5ml) ginger
1/2t (2.5ml) nutmeg
1/4t (1.2ml) cardamom
1/8t (0.5ml) clove

sounds simple. What spice is in the cake mix if I can't find similar? Cinnamon?

no eggs, just dry cake mix and apple pie filling

No eggs?

Sounds YUMMY

this isn't for contest/
 Take 1 can apple pie filling mashed the apples up

add 1 box of spice cake mix
mix together apple pie filling and dry cake mix
bake 350 for 35 minutes or till done
then I melted caramel frosting in microwave for 30 seconds poured over cake

it just melts in your mouth so good 

Amazon may also be a consideration using those parameters.
Glad I could help .... if indeed I did ... I hope I helped. ;-)

Now I know where to begin and what to look for... and what NOT to look for! Thank you!!!

I got mine off e-bay. It's hit and miss there. If the vendor is suspected to be from Iran their account is suspended. Furthermore that's where I was sold the safflower petals.
If you buy from e-bay I would recommend vendors from Spain, Greece or Kashmir, India.
Actually I believe the saffron I bought turned out to be Persian.

Oooooh, where did you purchase your saffron?? It's interesting you mentioned this because I noticed that the saffron I recently purchased locally was indiscernible to my tastebuds. Penzy's offers authentic, fresh seasonings from around the world and I was contemplating ordering from them online but if you have a tried and true distributor, I will be very receptive to reaching out to them! Thanks!

Off to the store, going to buy some chicken----wow these recipes sound awesome!

Ingredients

o 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
o 8 medium potatoes, cut into 1/2-inch cubes (you can leave the skin on or peel it off)
o 1/3 cup olive oil
o 1 1/2 teaspoons salt
o 1 tablespoon fresh ground pepper
o 1 tablespoon paprika
o 2 tablespoons garlic powder
o 6 tablespoons hot sauce**

Topping:
o 2 cups shredded cheddar cheese
o 1 cup cooked and crumbled bacon
o 1 cup sliced green onions
Sauce:
o Blue cheese/ranch dressing

Instructions

1. Preheat oven to 500F (Not a typo!)
2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
3. Add the potatoes and toss to coat.
4. Place the potatoes in a greased baking dish.
5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
8. Remove potatoes from the oven and lower the oven temperature to 400°F.
9. Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
10. In a large bowl, mix all the topping ingredients together.
11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
12. Serve with extra hot sauce and blue cheese/ranch dressing.

• This is pretty spicy, if you want it milder, use less hot sauce.

Ingredients:
1x large chicken breast, cut into 1/2" cubes
1x med onion, finely chopped
3x cloves garlic, crushed
2x red chillis, finely chopped
2x chorizo sausages, cut into 1/2" slices
1x can chopped tomatoes
1x tsp italian seasoning
dash Worcestershire sauce
Olive oil

Directions:
Heat olive oil in a large pan and fry the onion and chicken until it starts to brown; add garlic, Worcestershire sauce and chillis and continue frying for a couple more minutes
Add the rest of ingredients; stir well and reduce heat
Simmer for about 30 mins; serve with your favourite pasta

They taste and smell nothing like saffron. Of course anyone attempting to purchase saffron for the first time may not know the difference. Their yellow stems and orange petals may be similar to some strains of saffron. The Royal Saffron I finally got (from another vendor) is a deep red with that unmistakable rich taste and smell.
P.S. I may next adopt a recipe containing asafoetida instead of the onion and/or garlic.

I've not heard of safflowers before, but see that they are sometimes used as fake saffron.
Is the taste similar or just the appearance?

2 lb (1kg) chicken parts. (drumsticks, thighs, breasts etc)
2T (30ml) olive oil
1T (15ml) safflower petals
1T (15ml) paprika
1/2t (2.5ml) dried dill
1/2t (2.5ml) sea salt
1t (5ml) lemon juice
1t (5ml) honey
1 small onion, minced
1 toe garlic, minced

In a skillet place oil, onion, garlic and chicken.
Brown chicken on medium high heat for about 5 min per side keeping onion & garlic stirred.
Reduce heat to low.
Combine all other ingredients in a bowl then use it to coat chicken.
Finish cooking on low until chicken is done (45 - 60 min)

I once bought "saffron" online and received safflower petals. I found several recipes for these online and wound up creating "Safflower Petal Chicken".

..wait for it...

Just add the powder. The Jello dissolves in the cottage cheese

You don't make jello, you add the powder right from the box.

Don't you have to melt the Jell-O?

I have put in for your board token, the player that does those is having internet problems so be patient...

Mandarin Orange Salad

Instructions

Mix powdered jello with cottage cheese.

Add mandarin oranges and combine.

Fold in Cool Whip (or Real Whipped Cream).

Best if refrigerated for several hours before serving,

SUNSHINE I have sent you a p.m. sorry for the delay..

I was the only submission for the cottage cottage cheese recipe for the cutting board but I was not issued a token for the first prizef

I’ve made this many times. Very good! I added mini marshmallows too

I like orange the best! I sometimes add crushed pineapple for a little extra twist.

What flavor of Jello do you most enjoy?

Mandarin Orange Salad

Instructions

Mix powdered jello with cottage cheese.

Add mandarin oranges and combine.

Fold in Cool Whip (or Real Whipped Cream).

Best if refrigerated for several hours before serving,

I like pineapple with mine...actually any fruit is good

Serve a helping of cottage cheese and cover it with canned peaches! Alternatively, you could use sliced black olives instead of peaches.

With the recipe below..

---

Cabbage, Kielbasa and Potatoes
Best made in a 12" iron skillet with lid

1 small, or 1/2 large green cabbage - chopped and divided
4-5 med russet potatoes - peeled and coined (about 1/2" slices) - divided
1 13-16oz kielbasa - beef or turkey cut into angled 1/4" slices - divided
1-2 cups chicken stock
salt and pepper to taste

Heat and lightly oil/butter bottom of skillet and layer half of potatoes - season
Layer half of cabbage - season
Layer half of kielbasa
Repeat layers seasoning potatoes and cabbage and ending with kielbasa.
Pour in stock, cover, bring to a boil, then simmer for about 20 minutes.
Check for doneness of potatoes and cabbage and check for salt and pepper

Easiest to put layers on paper plates and volume is only restricted by the depth of the skillet - this is a favorite camping recipe.

1. Cabbage, Kielbasa and Potatoes

Best made in a 12" iron skillet with lid

1 small, or 1/2 large green cabbage - chopped and divided
4-5 med russet potatoes - peeled and coined (about 1/2" slices) - divided
1 13-16oz kielbasa - beef or turkey cut into angled 1/4" slices - divided
1-2 cups chicken stock
salt and pepper to taste

Heat and lightly oil/butter bottom of skillet and layer half of potatoes - season
Layer half of cabbage - season
Layer half of kielbasa
Repeat layers seasoning potatoes and cabbage and ending with kielbasa.
Pour in stock, cover, bring to a boil, then simmer for about 20 minutes.
Check for doneness of potatoes and cabbage and check for salt and pepper

Easiest to put layers on paper plates and volume is only restricted by the depth of the skillet - this is a favorite camping recipe.

---

2. Eggroll in a Bowl

Any kind of ground meat (I've used pork, chicken and beef)
any vegies on hand (I use onions, peppers, carrots and celery and sometimes spinach)
any rice (Ben's reheated or any rice you cook yourself)
1/2 bag of coleslaw
2T sesame oil
1T chili sauce
1/2 cup bone broth
1/3 cup soy sauce
2T rice vinegar
1 T garlic powder or fresh
1 T ground ginger or fresh
1/2 tsp pepper or to taste

I cook the meat separately then add the rest of the ingredients; simmer until the vegies are softened. Serve with rice.

---

3. Cabbage patties

1 cabbage
1 carrot for two people
1/4 onion
1-2 cloves of garlic per person or to taste
1 rib of celery for two
1 pepper sweet to spicy
1 cup self-rising flour
1 egg
Salt and pepper
1/4 teaspoon of cloves, allspice, or nutmeg your choice

Grate half the cabbage, celery, onion, and carrot. Chop up the pepper. Put all but the cabbage and garlic in an oiled skillet cook over low till the onions are getting a soft. Add the garlic and warm till you smell the garlic. Remove. In a large bowl add the cabbage and warmed veggies mix in the flour and eggs then add salt, pepper and spices. With a scoop take put about 1/4 cup onto a hot oiled skillet cook about 7 minutes or until brown. Flip and cook other side.

Cool. "Close to a pound" should be sufficient.

Yummmmmm, sounds so good....all of the recipes do so far, could be because I love cabbage lol

1 cabbage
1 carrot for two people
1/4 onion
1-2 cloves of garlic per person or to taste
1 rib of celery for two
1 pepper sweet to spicy
1 cup self-rising flour
1 egg
Salt and pepper
1/4 teaspoon of cloves, allspice, or nutmeg your choice

Grate half the cabbage, celery, onion, and carrot. Chop up the pepper. Put all but the cabbage and garlic in an oiled skillet cook over low till the onions are getting a soft. Add the garlic and warm till you smell the garlic. Remove. In a large bowl add the cabbage and warmed veggies mix in the flour and eggs then add salt, pepper and spices. With a scoop take put about 1/4 cup onto a hot oiled skillet cook about 7 minutes or until brown. Flip and cook other side.

I don't Roll in a Bowl

I googled it: looks like 14 oz or you can buy cabbage and cut it up.

How big is the bag of coleslaw you use?

Thanks 😊

I cook my meat separately (less grease that way) and my rice too if cooking for 20 minutes; if adding pre-cooked rice I mix it in afterward.

Then use the instant pot long enough to soften my fresh vegies - usually two minutes with all the spices added before hand.

How do you cook this in the Insta pot? Do you put it all in at the same time? And how long do you cook it?

This has become a favorite in my house and its a very forgiving recipe. I've made it in the instant pot and on the stove.

Any kind of ground meat (I've used pork, chicken and beef)
any vegies on hand (I use onions, peppers, carrots and celery and sometimes spinach)
any rice (Ben's reheated or any rice you cook yourself)
1/2 bag of coleslaw
2T sesame oil
1T chili sauce
1/2 cup bone broth
1/3 cup soy sauce
2T rice vinegar
1 T garlic powder or fresh
1 T ground ginger or fresh
1/2 tsp pepper or to taste

I cook the meat separately then add the rest of the ingredients; simmer until the vegies are softened. Serve with rice.

It won't cover them in a 12" skillet, but enough to keep the potatoes from sticking but also cook them. The steam will cook the cabbage.

Got to give this one a try! Sounds yummy. We usually do fried potatoes and onions with kielbasa, but we love cabbage dishes. That's quite a swing in chicken stock, are you looking to just cover the cabbage and potatoes?

Best made in a 12" iron skillet with lid

1 small, or 1/2 large green cabbage - chopped and divided
4-5 med russet potatoes - peeled and coined (about 1/2" slices) - divided
1 13-16oz kielbasa - beef or turkey cut into angled 1/4" slices - divided
1-2 cups chicken stock
salt and pepper to taste

Heat and lightly oil/butter bottom of skillet and layer half of potatoes - season
Layer half of cabbage - season
Layer half of kielbasa
Repeat layers seasoning potatoes and cabbage and ending with kielbasa.
Pour in stock, cover, bring to a boil, then simmer for about 20 minutes.
Check for doneness of potatoes and cabbage and check for salt and pepper

Easiest to put layers on paper plates and volume is only restricted by the depth of the skillet - this is a favorite camping recipe.

For her dish of "Cowboy Casserole"

2nd goes to Watson for "Pinto Bean Fudge*

1 egg, 1 tsp mayo, 1 tsp mustard, 2 tbsp. ham spread, salt to taste, mix well, microwave on high 1 & 1/2 minutes.

1. Cowboy Casserole

Ingredients
1-2 cans Pinto beans
1lb. hamburger
1 can diced tomatoes or salsa
1 onion diced
1 box jiffy cornbread made by directions
1 cup shredded cheddar cheese

Cook the hamburger, onion, salt and pepper, pour off grease, spray your casserole dish, add hamburger beans tomatoes cheese, pour jiffy corn bread on top and bake at 375° 40 to 45 minutes

I have used one can of pintos and one can of kidney beans.
Make sure you make the jiffy by directions on box before you pour on top

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2. Easy Hummus

1 15 oz can of chickpeas - drained and rinsed
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini (or unsweetened natural peanut butter)
1 small garlic clove - minced
2 T extra-virgin olive oil - plus more for serving
1/2 t ground cumin
salt to taste
2-3 T water
dash paprika for serving

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape side and bottom of the bowl the process for 30 seconds more. This is to 'whip' the tahini.
Add the olive oil, minced garlic, cumin and 1/2 t salt to whipped tahini and lemon juice and process for 30 seconds. Scrape sides and bottom of bowl, then process another 30 seconds. Add half of the chickpeas and process for 1 minute - scrape sides and bottom then add remaining chickpeas and process, slowly adding water by tablespoon until perfect consistency is reached. Taste for salt and adjust as needed, serve with drizzle of olive oil and dash of paprika. Store in airtight container in fridge for up to one week.

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3. Pinto Bean Cake

Ingredients
1 cup white sugar

¼ cup butter

1 large egg

2 cups cooked pinto beans, mashed

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon ground allspice

½ cup chopped pecans

1 cup golden raisins

2 cups diced apple peeled

Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease one 9- or 10-inch Bundt pan.

Cream butter and sugar together. Add beaten egg and mix well. Stir in mashed cooked beans and vanilla.

Sift flour, baking soda, salt, cinnamon, cloves, and allspice together. Add pecans, raisins, and apple to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.

Bake in the preheated oven for 45 minutes.


I have made these a lot for church dinners always a big hit. you can used can or jar beans but I always cook mine

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4. Pinto Bean Fudge

1 can of pinto beans drained and rinsed
1 stick and a half of butter melted
1 cup cocoa
5 cups of confectioners sugar
1 tablespoon of real vanilla
1 cup of chopped walnuts

Mash the beans in a big bowl, add the melted butter, add the cocoa and mix well with a wooden spoon. Add the vanilla and then cup by cup of the confectioners sugar until well mixed. Add the nuts and then put into a 8 x 8 OR 9 x 9 pan and refrigerate until it sets. Cut into 1 inch squares.

Don't let the name fool you! It's so very good and if you are counting points it is 1 point per square.

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5. Cannoli Bean Salad (White beans)

2 cans Cannoli Beans
1 bunch parsley Chopped
1 bunch scallions (Green onions) Chopped
2 large tomatoes Diced
Wine Vinegar
Virgin Olive Oil
Lemon juice
2 cloves or more of garlic, pressed


Method:
Drain one can of Cannoli Beans, put both cans into a medium bowl, add parsley, scallions, tomatoes in the bowl.
Add Wine vinegar, Olive Oil and squeeze of half lemon to taste, garlic and mix well without breaking up the beans. Cover and refrigerate for up to 24 hours. Serve as a salad to your meal and..

ENJOY.

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6. Garlic butter steak bites with mashed potatoes and green beans

Garlic Butter Steak Bites with Mashed Potatoes and Green Beans
Succulent Garlic Butter Steak Bites Paired with Creamy Mashed Potatoes and Crisp Green Beans
RecipeIngredients:For the Steak Bites:
1 lb ribeye steak, cut into 1-inch pieces
2 tablespoons butter
4 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup milk
Salt and pepper to taste
For the Green Beans:
1 lb fresh green beans, trimmed
1 tablespoon olive oil
Salt and pepper to taste
Directions:Steak Bites:
Heat a skillet over medium-high heat and add butter.
Once melted, add the steak bites, seasoning them with salt and pepper.
Cook until browned on all sides and garlic is fragrant, about 5-7 minutes. Remove from heat and garnish with parsley.
Mashed Potatoes:
Boil the potatoes until tender, about 15-20 minutes.
Drain and return potatoes to the pot.
Add butter, milk, salt, and pepper, then mash until smooth and creamy.
Green Beans:
Heat olive oil in a pan over medium heat.
Add green beans, salt, and pepper, and sauté until tender but still crisp, about 5-7 minutes.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutesKcal: 620 kcal | Servings: 4 servings

Garlic Butter Steak Bites with Mashed Potatoes and Green Beans
Succulent Garlic Butter Steak Bites Paired with Creamy Mashed Potatoes and Crisp Green Beans
RecipeIngredients:For the Steak Bites:
1 lb ribeye steak, cut into 1-inch pieces
2 tablespoons butter
4 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup milk
Salt and pepper to taste
For the Green Beans:
1 lb fresh green beans, trimmed
1 tablespoon olive oil
Salt and pepper to taste
Directions:Steak Bites:
Heat a skillet over medium-high heat and add butter.
Once melted, add the steak bites, seasoning them with salt and pepper.
Cook until browned on all sides and garlic is fragrant, about 5-7 minutes. Remove from heat and garnish with parsley.
Mashed Potatoes:
Boil the potatoes until tender, about 15-20 minutes.
Drain and return potatoes to the pot.
Add butter, milk, salt, and pepper, then mash until smooth and creamy.
Green Beans:
Heat olive oil in a pan over medium heat.
Add green beans, salt, and pepper, and sauté until tender but still crisp, about 5-7 minutes.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutesKcal: 620 kcal | Servings: 4 servings

2 cans Cannoli Beans
1 bunch parsley Chopped
1 bunch scallions (Green onions) Chopped
2 large tomatoes Diced
Wine Vinegar
Virgin Olive Oil
Lemon juice
2 cloves or more of garlic, pressed


Method:
Drain one can of Cannoli Beans, put both cans into a medium bowl, add parsley, scallions, tomatoes in the bowl.
Add Wine vinegar, Olive Oil and squeeze of half lemon to taste, garlic and mix well without breaking up the beans. Cover and refrigerate for up to 24 hours. Serve as a salad to your meal and..

ENJOY.

It is very good. Never would believe it has beans in it.

Going to try this one too

going to try this

! can of pinto beans drained and rinsed
1 stick and a half of butter melted
1 cup cocoa
5 cups of confectioners sugar
1 tablespoon of real vanilla
1 cup of chopped walnuts

Mash the beans in a big bowl, add the melted butter, add the cocoa and mix well with a wooden spoon. Add the vanilla and then cup by cup of the confectioners sugar until well mixed. Add the nuts and then put into a 8 x 8 OR 9 x 9 pan and refrigerate until it sets. Cut into 1 inch squares.

Don't let the name fool you! It's so very good and if you are counting points it is 1 point per square.

it really is a great cake, very moist you will never know there beans in cake. Its a 1950 cake recipe

Sounds good

Wow a cake...gotta try this...thanks for sharing

Ingredients
1 cup white sugar

¼ cup butter

1 large egg

2 cups cooked pinto beans, mashed

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon ground allspice

½ cup chopped pecans

1 cup golden raisins

2 cups diced apple peeled

Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease one 9- or 10-inch Bundt pan.

Cream butter and sugar together. Add beaten egg and mix well. Stir in mashed cooked beans and vanilla.

Sift flour, baking soda, salt, cinnamon, cloves, and allspice together. Add pecans, raisins, and apple to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.

Bake in the preheated oven for 45 minutes.


I have made these a lot for church dinners always a big hit. you can used can or jar beans but I always cook mine

Easy Hummus - 10 minutes

1 15 oz can of chickpeas - drained and rinsed
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini (or unsweetened natural peanut butter)
1 small garlic clove - minced
2 T extra-virgin olive oil - plus more for serving
1/2 t ground cumin
salt to taste
2-3 T water
dash paprika for serving

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape side and bottom of the bowl the process for 30 seconds more. This is to 'whip' the tahini.
Add the olive oil, minced garlic, cumin and 1/2 t salt to whipped tahini and lemon juice and process for 30 seconds. Scrape sides and bottom of bowl, then process another 30 seconds. Add half of the chickpeas and process for 1 minute - scrape sides and bottom then add remaining chickpeas and process, slowly adding water by tablespoon until perfect consistency is reached. Taste for salt and adjust as needed, serve with drizzle of olive oil and dash of paprika. Store in airtight container in fridge for up to one week.

I have used one can of pintos and one can of kidney beans.
Make sure you make the jiffy by directions on box before you pour on top

I can hear Mongo and his cowboy friends around the fire now...

Ingredients
1-2 cans Pinto beans
1lb. hamburger
1 can diced tomatoes or salsa
1 onion diced
1 box jiffy cornbread made by directions
1 cup shredded cheddar cheese

Cook the hamburger, onion, salt and pepper, pour off grease, spray your casserole dish, add hamburger beans tomatoes cheese, pour jiffy corn bread on top and bake at 375° 40 to 45 minutes

Ty

Luscious blackberry marbled cheese cake cheese squares
Posted by **YANKEE ROSE*JR FRANK PAB on 15 May 2024 at 8:44PM
Luscious Blackberry Marbled Cheesecake Squares

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
For the blackberry swirl:
1 cup blackberries
1/4 cup sugar
1 tbsp water
1 tsp cornstarch
Directions:
Preheat oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper.
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of the prepared pan.
In a blender, puree blackberries, sugar, water, and cornstarch until smooth. Strain to remove seeds, set aside.
Beat cream cheese with sugar and vanilla until smooth. Add eggs one at a time, then stir in sour cream.
Pour cream cheese mixture over crust. Dollop blackberry sauce on top and use a knife to create swirls.
Bake for 40-45 minutes, or until set but slightly wobbly in the center. Cool, then refrigerate for at least 3 hours.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 4 hours (including chilling) | Kcal: 320 kcal per serving | Servings: 16

1. Breakfast Burritos

Ingredients:
2 rashers of bacon
1 small onion
1 jalapeño
1/2 bell pepper
2 eggs
a dash of salt
a little milk
1T chili powder
1/4C grated cheddar
2 10in burritos
salsa
sour cream or French Onion Dip

In a 10 inch sprayed skillet fry two rashers of bacon.
Remove bacon and sautee one small onion chopped, one jalapeño chopped and half a red, orange, yellow or green bell pepper chopped in the bacon fat.
Lower the heat setting.
In a bowl whip two eggs, add a dash of salt, a splash of milk and 1T chili powder and mix well.
Stir the veggies again, crumple the bacon over the mixture, add the egg mixture and 1/4C grated cheddar.
Stir, lay two 10 inch burritos over the skillet and lay the skillet's lid over the burritos.
After 5 minutes remove the lid, place the burritos on a plate, stir the concoction one last time and spoon half of it onto the center of a burrito. Add sour cream and / or salsa as desired. Roll the burrito up and repeat with the other burrito.

2. Fried Cauliflower

1 large head of Cauliflower
4-6 eggs scrambled add Salt and pepper to taste
Oil for frying Not too deep.

Method:
Separate cauliflower into pieces and steam till Al Dente ( not too cooked softly ). sprinkle with cold water so it stops the cooking process. Prepare your work area with the scrambled eggs, dish with paper towels, and bowl with steamed cauliflower. Heat oil till hot enough to fry. and then dip the individual pieces of cauliflower into the egg mixture then place each piece into the hot oil and fry till golden. When needed add more eggs to the bowl, Repeat process till all is done,. When all is done use either as a side dish or just .. ENJOY
This can be eaten hot or cold depending on your taste.

3. Angel Food Cake

Makes 1 (10-inch) tube cake up
Ingredients
1½ cups bleached cake flour (you must use cake flour for this recipe)
2 cups granulated sugar, divided
2 cups egg whites, room temperature (takes about 14 large eggs)
1 teaspoon cream of tartar
½ teaspoon extra fine kosher salt (if you don't have fine kosher salt, blend it up in a blender along with half the granulated sugar)
2 teaspoons vanilla extract

Preheat oven to 350°F.
In a medium bowl, sift together flour and 1 cup sugar. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy, about 1 minute. Slowly add remaining 1 cup sugar. Increase mixer speed to high; immediately add cream of tartar and salt. Add vanilla, and beat until soft peaks form, about 2 minutes. Transfer egg white mixture to a large bowl. Using a large balloon whisk, fold in flour mixture in 4 additions just until combined. Gently spread batter into an ungreased 10-inch removable-bottom tube pan. Run a knife through batter to remove any air pockets, and smooth top.
Bake until cake is firm to the touch and an instant-read thermometer inserted near center registers 205°F to 210°F, about 40 minutes. Immediately invert pan (onto a bottle if needed), and let cool completely. Using an offset spatula, loosen cake from sides and bottom of pan. Invert onto a cake plate. Sprinkle powdered sugar over the top and serve with whipping cream and fresh fruit. Blueberries are my favorite.

4. Luscious blackberry marbled cheese cake cheese squares

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
For the blackberry swirl:
1 cup blackberries
1/4 cup sugar
1 tbsp water
1 tsp cornstarch
Directions:
Preheat oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper.
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of the prepared pan.
In a blender, puree blackberries, sugar, water, and cornstarch until smooth. Strain to remove seeds, set aside.
Beat cream cheese with sugar and vanilla until smooth. Add eggs one at a time, then stir in sour cream.
Pour cream cheese mixture over crust. Dollop blackberry sauce on top and use a knife to create swirls.
Bake for 40-45 minutes, or until set but slightly wobbly in the center. Cool, then refrigerate for at least 3 hours.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 4 hours (including chilling) | Kcal: 320 kcal per serving | Servings: 16

5. _œufs bouillis_

Ingredients:
Eqqs (quantity is up to you)
Buttered toast, cut into 1" fingers (optional)

Method:
Take a pan sufficiently sized to take the number of eggs selected.
Half fill with water and put on the stove and bring to the boil.
Once boiling, using a spoon carefully lower the eggs into the water.
Cook the eggs on a running for between 3-10 mins, depending on preference.
Use the spoon again to remove the eggs from the pan and place in an eggcup.
Smash or cut the uppermost shell from the egg.
Dip the toast "soldiers" into the egg
Place dippy soldier in mouth and enjoy

PEANUT BUTTER CRUNCH CAKE

INGREDIENTS:
1 (18 1/4 ounce) package yellow cake mix
1 cup peanut butter
1/2 cup brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips, divided
3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts

DIRECTIONS:
Add cake mix, peanut butter, and brown sugar to a mixing bowl.
Beat on low speed until crumbly.
Set aside 1/2 cup crumb mixture.
Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
Beat on high speed for 2 minutes.
Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
Pour batter into a greased 13 x 9 inch baking dish.
Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
Cool completely

My mother used to make these for us when we were kids. The trick is not to let them cook to long so you don't have a hard boiled egg and no yolk to dip into.

Ingredients:
Eqqs (quantity is up to you)
Buttered toast, cut into 1" fingers (optional)

Method:
Take a pan sufficiently sized to take the number of eggs selected.
Half fill with water and put on the stove and bring to the boil.
Once boiling, using a spoon carefully lower the eggs into the water.
Cook the eggs on a running for between 3-10 mins, depending on preference.
Use the spoon again to remove the eggs from the pan and place in an eggcup.
Smash or cut the uppermost shell from the egg.
Dip the toast "soldiers" into the egg
Place dippy soldier in mouth and enjoy

Sounds like it will melt in your mouth