Have some corned beef left over from New Years day?  How about a Ruben sandwich.   Instead of the traditional sauerkraut try some fried cabbage instead.

Fried Cabbage

1 head of cabbage cored and chopped

1 cup of flour

3 TBS seasoned salt

2 tsp garlic powder

vegetable oil/ bacon drippings

Sift together flour, garlic powder, and seasoned salt.

Toss the flour mixture and cabbage together.

Drizzle the cabbage mixture with bacon drippings or vegetable oil 2-3 TBS and mix together.  You want the mixture to be just wet enough to make the flour stick to the cabbage.

Preheat a skillet with a just enough oil to cover the bottom of the pan you are using ( as if you are making hash browns).

When the oil is hot spread cabbage into the skillet carefully to avoid splattering.

Cook cabbage in the same way you a pan of hashbrowns.  Fry for 4-5 minutes then divide into sections to fry on the opposite side.

To build the perfect sandwich:  use dark rye bread, top with a generous portion of corned beef, thousand island dressing, fried cabbage, and swiss cheese.

In the mood for tacos?  Not in the mood make a few dozen tacos for the family?   Give this one dish meal a try!

Ingredients

3 lbs ground chuck/beef browned and drained

taco seasoning ( make sure you have enough for your 3 pounds of meat – usually 3 packets)

6 large flour burrito shells

1 16 oz can of refried beans

6 diced green onions

1 large can enchilada/red sauce (I used a 19 oz can)

3-4 cups shredded Mexican blend cheese

Brown meat and prepare per taco seasoning directions.

In a 13×9 pan spray with non stick spray and line with two burrito shells

Spread 1/2 the meat over the shells, spread half of the beans over the taco meat

pour a 3rd of the red sauce over the meat and beans sprinkle with cheese and onions and repeat layer

This pan should hold 3 layers with the final layer being sauce, cheese, and onions only.

Bake for 35-45 minutes at 350 degrees.

* I keep a smaller can of red sauce on hand in the event I get carried away on the bottom two layers and don’t have enough for the topping*

* Tip- If you like your dishes cheese and sauce heavy a tip to keep the bottom tortillas from being soggy lace them in the pan and bake them in the oven for 3-4 minutes to get them bit crisp before piling on all the good stuff

When you cant decide if you want bacon porky goodness or spinach in your alfredo sauce ………… have them both!

Ingredients

3-4 lbs boneless skinless chicken breasts with the fat trimmed

1 pound fresh spinach – remove stems and chop in to bite sized pieces

1/2 – 1 lb bacon strips fried and crumbled

1 16 0z jar of your favorite Alfredo sauce

onion powder

garlic powder

Italian seasoning

In a large skillet fry bacon until crisp and remove to drain.  Leave bacon drippings and reduce heat to medium.

Sautee spinach in bacon drippings over medium heat until leaves are tender and cooked down.

Season each chicken breast with onion powder, garlic powder, and Italian seasoning.  (As for my personal taste level, I season each breast lightly with the garlic and the onion powders, and heavily with the Italian seasoning).

Place chicken in a 13×9 baking dish cooking for 45 minutes uncovered at 350 degrees.

Remove pan of chicken from oven and top with spinach, alfredo sauce, and bacon.

Bake for an additional 35-30 minutes.

Best served over thin spaghetti or angel hair pasta

*note*  The spinach is not floating in a sea of bacon grease. Its the shadow/reflection off of the cast iron skillet.

Looking for a quick and easy meal for a cold day?  Try this Loaded Potato soup meal idea.

Prepare the amount of potato soup ( be it from a can or bagged soup mix)that would normally take to feed you or you family.  I feed a small army so I use a “creamy potato” soup mix from a bag that makes 1/2 a gallon per bag.  I use 3 bags = a gallon and a half of soup.   Most soups call for the use of water or milk.   In place of half of either I use half and half.  For instance if the soup calls for 8 cups of water I use 4 cups of water and 4 cups of half and half.  For extra flavor season to taste with garlic powder, and fines herbes.   ( Fines Herbes is a mixture of parsley, chives, chervil, and tarragon.)    For an additional kick stir in your favorite brand of salsa con queso dip.  For a gallon and a half I use two 15 oz jars.  You may need less or more depending on your love of cheese and what it does for potato soup.  I suggest starting with a half a jar, taste, and continue to add until you reach your desired taste level.  Last but not least toss in a bag or two of real bacon bits.  Enjoy.

The winner is Janelle.  As you so aptly put it … YAY!

Sometimes a plain old lettuce salad won’t do!  Try this change of pace from your normal tossed salad.

Ingredients

2 pints grape/cherry tomatoes sliced into halves

8 oz fresh mozzarella

4 green onions

1 tsp garlic powder

1/2 cup sugar

1 cup red wine vinegar

1/2 cup italian dressing

1 Tbs cajun seasoned salt

In a large mixing bowl mix tomatoes, green onion, garlic powder and chucks of mozzarella cheese. ( For an extra spicey kick add cajun flavored  seasoned salt).   In a seperate bowl add 1 cup red wine vinegar, sugar and italian dressing.  Stir until sugar is dissolved.  Taste.  If you find it too bitter add more sugar.   Pour dressing over tomato mixture.  Chill and Serve

  It looks pretty and festive … and is extremly easy.   Perfect for cookie exchanges and decorating your holiday table.

Ingredients

2 rolls of refrigerated sugar cookie dough

1 pound vanilla almond bark /candy coating

1/2 cup crushed candy canes

In a well oiled bar pan spread or pat cookie dough into a solid sheet in the pan

(I usually use 1 roll and 3/4ths of the 2nd roll.  I break it off in chucks like childs clay and squish it into the pan.)

Bake for 25-30 minutes until golden brown 

The cookie bottom may rise above the pan but when it cools the center will sink.

Melt the vanilla coating per instructions on package and spread over cookie leaving about an inch to 1/2 inch “crust” around the edges.

Shake crushed candy canes over the vanilla coating.

Let set for approximately 45 minutes .

Slice and serve.

“Mommy, this is good I didn’t know we could have potatoes ANNNNNND crackers” said my 4 year old.  This potato dish is a nice change of pace from macaroni and cheese or plain potatoes.   If you aren’t a fan of cheese and butter stop here.  This is not for the faint of heart.

Ingredients

2lb bag of shredded or diced hash brown potatoes thawed

2 – 3 cups of cheese (depending on your love of cheese)

4 green onions diced

2 tsp garlic powder

1 Tbs seasoning salt

1/2 tsp pepper

1 26 oz can of cream of mushroom soup

2-3 tablespoons of soften butter or squeeze butter

1 sleeve of Ritz crackers ( regular or wheat) crushed

Pre-heat oven to 350 spray a 9×13 baking dish  or circular casserole  dish with non-stick spray

In a large bowl combine all ingredients excluding the crackers .

Spread into pan and top with cracker crumbs.   Speckle the top with the butter.  I prefer to use the squeezable butter and drizzle over the top. 

Bake for 40-45 minutes.

I’d like to thank everyone who came for doing so on such short notice. 

I knew people were reading this site and were interested in the dishes I’ve been posting.  The hard part is getting people to post about it.  Thus the tasting party was formed.

On the menu yesterday was Italian Beef Sandwiches, Buffalo Stir Fry, Cheesy Potato Baked Casserole, Tomato and Mozzarella Salad,  Asparagus with Hollandaise and Bacon, Candy Bar Cake, and Baked Pumpkin and Custard.

All of these recipes will go up with in this week and next. 

If you attended yesterday please leave a comment on what you liked, didn’t like, or what you’d like to try next.

Have a great and blessed week from Angiee’s Kitchen Creations!

October is Breast Cancer awareness month.  Feel your boobies ladies!    This month Pampered Chef has some great  pink products supporting this cause.  Check out the Pampered Chef by Hasan link to the right.

Are you a football fan?  Kill two birds with one stone.   Have your house smelling good and support your favorite football team.  Check out the Scentsy link!