Easy Cabbage Roll Casserole

There are just some recipes that really don't make for a pretty picture, but don't let that fool you when it comes to taste! I just tried this recipe I found in Betty Crocker's Slow Cooker Cookbook and it's definately at the top of my list for comfort food!

Ingredients

1 pound ground beef

1 medium onion, chopped (1/2 cup)

5 cups coleslaw mix (2 bags)

1/2 cup uncooked instant rice

1/4 cup water

2 teaspoons Paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (15 ounces) chunky tomato sauce

Directions

1. Cook beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown, drain.

2. Mix beff mixture with remaining ingredients in a 3-1/2 to 6-quart slow cooker. (Cooker will be very full, but cabbage will cook down.)

3. Cover and cook on low heat setting 4 to 6 hours or until cabbage is tender.

Optional Finishing Touch:

Place squares of process American cheese over the top of the finished casserole, or sprinkle with shredded Cheddar Cheese. Cover and let it stand a few minutes so the cheese will melt.

6 Servings

Italian Chicken and Potatoes

Here's another great recipe for the slowcooker!

Ingredients:

4 boneless, skinless chicken breast halves

1/2 cup Italian Salad Dressing

1 teaspoon Italian Seasoning

1/2 cup grated Parmesan or Romano cheese

4 to 6 medium red potatoes, cut into wedges

Preparation:

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, seasoning, and grated cheese. Place potatoes around the chicken. Sprinkle with remaining ingredients.

Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.

Serve with steamed green beans sprinkled with Italian seasoning and Ta..da...

Chicken and Fresh Fruit Salad

A Taste of Sunshine!

Ok, just close the drapes, pretend there isn't any snow on the ground and the temperature outside isn't below freezing. Now put on some Beach Boys music, get in the kitchen and make this really easy and fabulous salad, and sit back to enjoy a taste of sunshine!

Ingredients:

Steamed, Diced Chicken

Spring Salad Mix & Baby Spinach Leaves

Mandarin Oranges

Sliced Strawberries

Green Grapes, Halved

Dried Cranberries

Glazed Pecans

Crumbled Blue Cheese (completely optional)

Rasberry Vinaigrette dressing

I make this quite often during the summer months for a quick light meal and usually serve it with fresh baked muffins....cranberry-orange muffins are wonderful with this! But last night I just figured we could use a momentary escape from all the snow we've been getting. (And of course we played the Beach Boys, danced like no one was watching, and had a great time in the kitchen!) ~Enjoy~

Irish Oatmeal To Start Your Day

We all know the basics: Breakfast is the most important meal of the day, Whole grains are good for the heart, and we all could use a little more fiber in our diets. But we also know there are mornings when pouring a bowl of cereal is just easier and less time consuming, especially if you have kids to get off to school.

In my attempt to start the New Year off eating healthier (notice I didn't say the "D" word?) I purchased a box of McCann's Steel Cut Irish Oatmeal....and we love it! It's so easy to fix and you can get it started before you go to bed at night. Just bring four cups of water to a boil, remove your pot from the stove and add 1 cup of oats. Cover and let the oats soak over night. In the morning, cook the oatmeal on low for 9-12 minutes and you have a wonderfully hot and nutritious breakfast. I add raisins, brown sugar, and a sprinkle of cinnamon and my boys love it! So if you're looking to eat healthier and just want a warm, easy breakfast give this a try, you won't be disappointed!

Crockpot Chicken and Corn Chowder

Winter has arrived here in Northeast Ohio or more precise Lake Effect Snow Warnings have arrived....and Baby, it's cold outside!

What better way to warm up than with a nice hot bowl of home-made Chicken Corn Chowder:

This recipe is so easy and simple...and as an added bonus it cooks in the slowcooker! Easy, delicious, and time-saving...what more can you ask for?

CROCKPOT CHICKEN AND CORN CHOWDER

Ingredients

2 Cups Lumpy Mashed Potatos (Yes, that's right lumpy...it's ok this time)

1 can (10-3/4 oz) Cream of Chicken Soup

1Cup diced chicken

1 can whole kernel corn

1 cup chicken broth

1/4 cup diced red bell pepper

1 can chopped mild green chiles

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried thyme

1 cup milk

Directions

Combine the soups, chicken, corn,potatos, chicken broth, bell pepper, chiles, salt, pepper and thyme in a 4- to 6- quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot. Serves 4 to 6, and can easily be doubled for a larger crowd.

Serve this up with some fresh baked rolls and a side salad, and you're sure to chase away the winter chills! Enjoy~

Christmas Snowball Cookies

Ingredients:
1 cup butter softened
1 cup powdered sugar (plus more for topping)
1-1/2 tsp. vanilla
2-1/4 cups all-purpose flour
1 cup finely chopped pecans
3/4 tsp. salt
Preparation:Heat oven to 350 . Mix butter, 1 cup powdered sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place about 1 inch apart on ungreased cookie sheets. Bake for 17 to 20 minutes or until set but not brown. Roll in powdered sugar while warm. Cool. Roll in powdered sugar again.

Our Christmas Breakfast Casserole

I discovered this Make-ahead breakfast casserole recipe from Bob Evans several years ago and it's become our traditional Christmas breakfast. I love this recipe! You can prepare the ingredients the night before and refrigerate until morning and pop it in the oven once the kids have opened their presents from Santa! And mom isn't spending all of her time in the kitchen!

Ingredients
1 lb. Bob Evans Original Recipe Sausage Roll
2½ cups seasoned croutons
4 eggs
2¼ cups milk
1 can (10½ oz.) condensed cream of mushroom soup
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (4 oz.) mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
¼ tsp. dry mustard
Fresh herb sprigs and carrot strips (optional)
Picante sauce or salsa (optional)
Directions
Spread croutons on bottom of greased 13" x 9" baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325F. Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.

CANDY CANE COOKIES

Today's recipe is for these festive Candy Cane Cookies. My boys love making these and what a great way to spend some family time together during the Holidays!

Ingredients

1/2 c. butter, softened

1/2 c. shortening

1 c. confectioners' sugar

1 egg

1 1/2 tsp. almond extract

1 tsp. flour

1 tsp. salt

1/2 tsp. red food color

Directions
Mix thoroughly butter, shortening, sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half. Shape 1 teaspoon dough from each half into 4" rope. For smooth ropes, roll them back and forth on floured board. Place ropes side by side, press together lightly and twist. Place on ungreased baking sheet, curve top of cookie to form handle of "cane".

Bake at 375 degrees for 9 minutes or very light brown.
For variation, you can add 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar and sprinkle this mixture on cookies immediately out of the oven.

Makes 4 dozen.

Sweet Potato Souffle

Can you believe Thanksgiving is next week already? I started working on my grocery list this morning and thought I would share our favorite recipe for sweet potatoes. Just the thought of sweet potoes topped with brown sugar and pecans makes me hungry!

SWEET POTATO SOUFFLE

Ingredients:

2 pounds cooked sweet potatoes

1/2 cup sugar

2 beaten eggs

1/4 cup melted margarine

1 Tablespoon Vanilla

Add all ingredients & whip with mixer on low speed until no lumps appear and place in an 8x8 greased baking dish.

Topping:

1 cup chopped pecans

1/3 cup melted margarine

1/3 cup flour

Sprinkle topping mixture over potato mixture and bake at 350 for 30 minutes.

Enjoy!

A Great Addition for Any Country Kitchen

Carol and her husband, of Firecrackerkid Primitives, are hosting a Christmas Holiday Giveway to THREE lucky winners for one of these beautifully hand-crafted rolling-pin racks! This would surely enhance any country kitchen!

Firecrackerkid Primitives Christmas Holiday Giveaway!
Prize: Primitive One-of-a-Kind Farmhouse 3-pin Rolling Pin Rack
Prize Value: $25.00
Number of Winners: THREE (US ONLY PLEASE)
Ending Date of Giveway : 12/05
CLICK HERE TO GO TO CONTEST PAGE

Autumn Recipe Swap

My sincere apologies for the delay in posting this. As most of you know who follow my primary blog, Sugar Creek Hollow, I lost my fiance to cancer this past Monday and it's been a very difficult time for me. But without further delay, here is one our family Fall Favorites:

PORK CHOPS WITH BUTTERNUT SQUASH & APPLES

INGREDIENTS:

4 -6 pork chops

2 pounds butternut squash

2-4 baking apples, cored and sliced

1/4 cup butter or margarine, melted

1 Tablespoon Flour

1 teaspoon salt

1/2 cup packed brown sugar

cinnamon

DIRECTIONS:

Cut each squash in half; remove seeds and fibers. Pare squash and cut into chunks.

Core and slice apples

Brown porkchops in skillet with olive oil

Mix brown sugar and margarin, flour, salt, and sprinkle with cinnamon

Place, squash, apples, and porkchops in casserole dish and drizzle with brown sugar mixture.

Sprinke with additional cinnamon (optional)

Cover and bake at 350 for 50-60 minutes

This is great served with warm cornbread!

Enjoy!

Get Ready for Holiday Baking with Watkins Vanilla

It's just about that time of year to stock up on baking supplies for the upcoming holiday season! Watkins Vanilla was first introduced to me by my grandmother and has been a staple in all of my baking ever since.
During the month of October, save $2.00 on Watkins Original Double Strength Vanilla. Watkins vanilla is made from the world’s finest Madagascar Bourbon vanilla beans. Their secret low-alcohol, double strength formula is perfect in recipes requiring baking or freezing.

• Award-winning
• Less alcohol
• Double strength
• Bake-proof/freeze-proof
• Made with the finest Madagascar Bourbon vanilla beans
• The best all-purpose vanilla for baking and freezing
• Value Size! Only $1.18 per ounce!
(11 fl oz/325 mL)
Regularly $14.99
Special $12.99

CLICK HERE TO VIEW WATKINS OCTOBER SPECIALS!

Autumn Recipe Swap

The leaves are beginning to change colors, there's a crispness in the evening air, and the farmers' markets are brimming with Autumn delights! I love this time of year, especially when it comes to cooking and baking....chilis, stews, breads, pies...you name it. So I've decided to host an Autumn Recipe Swap! All of those who participate, will post their favorite Autumn Recipe along with a picture to share during the last week of October. Let's see those Autumn favorites!

Entry Guidelines:

1. Leave a comment here letting me know you'll participating with the name of your blog

2. Grab the button here in the sidebar and post it on your blog

3. Post your recipe during the week of October 25th-31st

I'll keep a list here of all the participating blogs so during this week we can visit the blogs listed and then swap recipes!

PARTICIPATING BLOGS:

Love Laugh Quilt

Cottage Garden Quilter

Willow Tree Treasures

Originals by Connie Ione

Deb's Primitive Country Kitchen

Old Farmhouse Cooking

Bea's Buzz

From My Farmhouse Window

Future Mrs.K

Hand-Crafted by Mary Ann Miller

White Sheep Primitives

Kim's Country Kitchen

Lemon Zucchini Bread

This has been a family favorite for years now! This past weekend, I bought a rather large zucchini at the local farmer's market and baked EIGHT loaves of bread from it.

Fortunately, this recipe also freezes well!

LEMON ZUCCHINI BREAD RECIPE

INGREDIENTS:

3 cups All-purpose Flour

1-1/2 cups Sugar

1 cup chopped Walnuts

4-1/2 teapspoons double-acting Baking Powder

1 teaspoon Salt

4 Eggs

2/3 cup Vegetable Oil

2 cups grated Zucchini

2 teaspoons grated Lemon Peel

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease two 8-12" by 4-1/2" loaf pans. In large bowl with fork, mix flour, sugar, walnuts, baking powder, and salt.

2. In medium bowl with fork, beat eggs slightly; stir in vegetable oil, zucchini, and lemon peel

3. Stir liquid mixture into flour mixture just until flour is moistened; spread evenly in pans.

4. Bake bread 1 hour. Cool in pans on wire racks 10 minutes; remove from pans. Serve warm or cold.

ENJOY!

Hot Banana Pepper Rings

Things have been heating up here at Kim's Country Kitchen! Today, I canned 14 pints and 5 quarts of Hot Pepper Rings. I really need to learn not order so much from my Farmer's Market...lol. I honestly had no idea I would get so many jars from a 1/2 bushel (this is why I decided to keep a canning journal!) I also learned that "laytex gloves" do not work well...my hands still feel a bit of the burn. I highly recommend a good pair of traditional Rubber Gloves when canning hot peppers. This recipe is really quite easy though.

Ingredients:

1/2 Bushel Banana Peppers (or less!)

Wash, deseed, and slice peppers

Canning Liquid:

1/4 cup canning salt

1 quart white vinegar

3 quarts water

(For a 1/2 bushel of peppers, I had to make two batches of liquid, so really one peck basket of peppers would be plenty and still yeild about 12 pints)

Pack your sliced pepper rings into hot, sterilezed jars. I added a clove of garlic to each jar as well. Wipe your jar rims and seal. Process full jars in a boiling water bath for no more than five minutes (or you'll have mushy peppers)

And when all is done, you'll have beautiful jars of Hot Pepper Rings to enjoy with Chili, Italian Pasta dishes, or on sandwiches!

Blessings from my kitchen to yours,
Kimberly

Kosher-Style Dill Pickles

It's canning season here and I've been in quite a pickle! This weekend I canned Dill pickles and Bread & Butter pickles, and I have enough cucumbers left to start the seven day process for Sweet Pickles! Today, I'm sharing with you my recipe for Kosher-Style Dill Pickles pictured above. Enjoy!

Ingredients:

8 pounds cucumber approximately 3-4 inches in length with ends sliced

3/4 cup sugar

1/2 cup canning salt (not table salt!)

1 quart vinegar

1 quart water

3 Tablespoons pickling spices (I tie these in cheesecloth)

Combine sugar, salt, vinegar and water in a large sauce pot. Tie spices in cheesecloth; add to vinegar mixture; simmer 15 minutes.

Pack cucumbers into hot jars and add the following to each jar:

1 Bay Leaf

1 Clove of Garlic

1 piece hot red pepper

1/2 teaspoon Mustard Seed

1 Head of Fresh Dill

Bring vinegar and water to a boil. Pour hot liquid over cucumbers, leaving a 1/4-inch head space. Adjust caps. Process pints and quarts for 15 minutes in boiling water bath.

Yield: about 7 pints

Note: I used about a 1/2 bushel, or 2 peck baskets, of cucumbers. I had to make two double batches plus one single batch of liquid and I got 19 quart jars.

Fresh Rasberry Coffee Cake

It's Raspberry season here and time for Fresh Raspberry Coffee Cake!

Ingredients:

1/4 cup butter or margarine, melted

3/4 cup milk

1 teaspoon Vanilla

1 egg

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh rasberries

Glaze:

1/2 cup powdered sugar

1 Tablespoon butter or margarine, softened

2 to 3 teaspoons water

1/4 teaspoon Almond extract

Directions:

Heat oven to 400 F. Spray 8 or 9 inch square pan with baking spray

In medium bowl, beat 1/2 cup butter, milk. vanilla, and egg with spoon. Stir in flour, granutlated sugar, baking powder and salt until moistened. Fold in rasberries. Spread in pan.

Bake 25-30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Enjoy!

I've also made this with fresh blackberries and lemon extract instead of almond...wonderful!

Limited Edition Snack & Dip Mixes

Back by popular demand, Watkins Limited-Edition Snack & Dip Seasoning Mixes add a burst of flavor to fresh fruits, vegetables, and salads. These dip mixes have become a staple in our house, especially during the summer months. I always keep bowls of fresh fruit and vegies in the frig for the boys. I mix the Mandarin Orange dip mix with lowfat vanilla yogurt and the boys love it with fresh strawberries, grapes, and apple slices!

Tomato & Basil (1.9 oz/56 g) Mix with sour cream and mayonnaise for a flavorful vegetable dip or spread.

Mandarin Orange (4.6 oz/132 g) Mix with sour cream, yogurt, cream cheese or whipped topping for a luscious fruit dip.

Sesame Garlic (2.8 oz/80 g) Our unique blend of toasted sesame seeds, garlic and other flavors add an Asian flair to dips, salads and spreads.

Regularly $8.99 Or just $7.99 each when you purchase two!

These three flavors will only be available during the summer months! Be sure to check out Watkins other Snack and Dip mixes as well. Some of our personal favorites include Garden Vegetable and Cucumber/Dill...just mix with lowfat sourcream, chill, and serve with fresh brocolli, carrtos, celery, and other fresh vegies!

Enjoy~

Kim

And the winner is.....

I am so excited to announce that the winner of my first Giveaway here at Kim's Country Kitchen is Denise of Momma B's Front Porch! Congratulations Denise...now just hold off on making any more ice cream until the "good" vanilla arrives!

For those who entered but didn't win..I'll be offering a free Watkins sample pack to the first FIVE people who leave a comment on this post. Thank you for entering and please stop by often. I'll be adding new recipes on a regular basis and hope to have another Giveaway soon!
Blessings,
Kim

Delicious Lemon Squares

Here's another one of my favorite summertime recipes! This recipe is so versatile! You can use any Watkins Dessert mix such as chocolate, coconut, banana, and of course Lemon. These bars are great for cookouts and family gatherings this summer!

Ingredients
Bottom Layer:

1/2 cup/125 mL butter

1 cup/250 mL flour

1/2 cup/125 mL chopped pecans

1 tsp/5 mL Butter Extract
Cream Layer:

1 cup/250 mL powdered sugar

8 oz/227 g fat-free or light cream cheese (at room temperature)

1 tsp/5 mL Original Double-Strength Vanilla

Half of a 1-quart/liter container of whipped topping

Lemon Layer:

1 pie filling recipe from Watkins Lemon Dessert package, using 2-1/2 cups/625 mL water, Lemon Dessert Mix 1 tbsp/15 mL lemon juice
Cooking Directions
Combine bottom layer ingredients and pack into an 11 x 7”/28 x 18 cm baking pan. Bake at 375°F/190°C for 15 minutes. Cool completely.Cream together powdered sugar and cream cheese. Add whipped topping and fold in. Prepare lemon pie filling; add lemon juice and let cool. Spread a thin layer of cream mixture over baked bottom layer. Spread lemon filling on top; spread rest of cream mixture on top of that. Chill. (Note: Chilling after applying lemon layer may make it easier to spread top layer.) Cut in large squares.

(Note: Other Watkins Dessert Mixes may be used in place of Lemon.)