Cabbage and Beef Soup

This Cabbage and Beef Soup is a thick and hearty soup with beef, beans and cabbage. It’s the cabbage that really makes the soup though. I share this recipe a lot because it is simple yet delicious. It really hits the spot for dinner after a cold day.

Cabbage and Beef Soup

Super easy and super delicious. Prep time is practically nothing and after an hour of simmering dinner is ready.

The leftovers are even better for lunch the next day.

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Cabbage and Beef Soup
Ingredients
  • 1 lb lean ground beef
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 celery ribs chopped
  • 1 16 ounce can kidney beans, undrained
  • 1/2 head cabbage chopped
  • 1 28 ounce can tomatoes, chopped and liquid added to soup
  • 4 cups water
  • 4 beef bouillon cubes
  • chopped fresh parsley
Instructions
  1. In a Dutch oven, brown the ground beef and drain. Add the all remaining ingredients except the parsley.
  2. Bring to a boil. Reduce the heat and simmer, covered, for 1 hour.
  3. Garnish with parsley.

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Slow Cooker Baked Cinnamon Apples

Slow Cooker Baked Cinnamon Apples are a super-rich indulgence that is very much like the middle of an apple pie. Delicious!

 

A great recipe for those apples that you don’t seem to know what to do with. Wonderful during the fall holidays.

This is a dessert and not an apple side dish! They are simply decadent. You will definitely think you’re eating a very good apple pie without the crust.

If you are a baked apple gourmet you will love them!

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Slow Cooker Baked Cinnamon Apples
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Slow Cooker Baked Cinnamon Apples
Prep Time
25 mins
Cook Time
2 hrs
Total Time
2 hrs 25 mins
 

Delicious Baked Apples and the oven is not involved!

Course: Dessert
Cuisine: American
Keyword: Slow Cooker Baked Cinnamon Apples
Servings: 4
Calories: 395 kcal
Ingredients
  • 6 large very tart apples cored, sliced and peeled (peels on is okay too!)
  • 1 cup golden raisins
  • 1 cup granulated sugar or less if you have sweeter apples
  • 1/4 cup light brown sugar packed
  • 1 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 tablespoons cornstarch
  • 4 tablespoons butter sliced
Instructions
  1. Put all the ingredients except the butter into the crockpot; stir well, coating all the apple slices, and place slices of butter on top.
  2. Cook on high for 1-1/2 to 2 hours or cook on low 3-1/2 to 4 hours, stirring once halfway through.

 

Serve and enjoy!

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Crock Pot Black Eyed Peas

Crock Pot Black Eyed Peas

Everyone knows you are supposed to eat black-eyed peas for luck on New Years Day. This is a great recipe to use your crock pot. You can use the stove to cook your collards (for money).

I’m from the south and I’ve eaten black-eyed peas all my life. I serve black-eyed peas and champagne every New Year’s Eve for good luck, and then have them again as part of the New Year’s Day dinner.

Being able to just throw this together into a crock pot and not have to worry about it is great.

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Crock Pot Black Eyed Peas

Ingredients

1 (16 ounce) bag dried black-eyed peas
1 small ham hock
1 (14 1/2 ounce) can Del Monte zesty jalapeno pepper diced tomato
1 (14 1/2 ounce) can diced tomatoes with green chilies
2 (10 1/2 ounce) cans chicken broth
1 stalk celery, chopped

Directions

Pre-soak black-eyed peas according to the instructions on the bag. Combine all the ingredients and cook on low for 9-10 hours.

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Old Fashion Pecan Pie – The Best

This is a wonderful homemade Old Fashion Pecan Pie–better than any frozen pie could ever be! This recipe is one of the better ones that I have run across.

 

I’ve been making pecan pies more years than I care to remember and I’ve never found another recipe as good as this one.

It’s very simple and yet outstanding! It yields a pie that guests rave about. For all pecan pie connoisseurs out there give this easy pie recipe a try. It just might become your go-to pecan pie recipe.

It’s one of the best I’ve ever made!

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Old Fashion Pecan Pie
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Old Fashion Pecan Pie
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
A minimum of ingredients and a frozen pie shell makes this a very quick to throw together pecan pie. But it still maintains that old fashioned goodness just like grandma's!
Course: Dessert
Cuisine: American
Keyword: Old Fashioned Pecan Pie
Servings: 6
Calories: 425 kcal
Ingredients
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup Karo syrup
  • 4 eggs beaten
  • 1 cup chopped pecans
  • 20 whole pecans for topping
  • 2 teaspoons vanilla extract
  • 1 9 inch unbaked pie shell
Instructions
  1. In a sauce pan, melt the butter, but don’t let it brown. Mix in the sugar and corn syrup and cook, stirring over medium heat, until the sugar dissolves.
  2. Stir in the eggs; mix well. Stir in the pecans.
  3. Pour in the pie shell and bake in 350°F oven for 1 hour, or until firm when shaken.

Tips & Tidbits about this Old Fashion Pecan Pie

Instead of mixing the pecans into the filling, you can actually layer the pecans in the pie shell and then pour the filling over.

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Photo by Chef #1800353309

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Southern Sweet Potato Casserole

In the past, I’ve always had baked sweet potatoes with holiday dinners. This year I’m switching up with this Southern Sweet Potato Casserole.

 

I love a streusel topping and the topping for this casserole seems right up my alley. Even though I’ve never made this particular dish I feel like I can almost taste it right now!

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Southern Sweet Potato Casserole
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Southern Sweet Potato Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

I love a streusel topping and the topping for this Southern Sweet Potato Casserole is right up my alley.

Course: Side Dish
Cuisine: American
Keyword: Southern Sweet Potato Casserole
Servings: 6
Calories: 325 kcal
Ingredients
  • 3 cups sweet potatoes
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 1/3 cup milk
Topping
  • 1/3 cup melted butter
  • 1 cup light brown sugar
  • 1/2 cup flour
  • 1 cup chopped pecans
Instructions

  1. Boil and mash the sweet potatoes. Mix in the sugar, butter, eggs, vanilla, and milk.

  2. Put in a 13x9 inch baking dish.
  3. For the topping melt the butter and mix in the remaining ingredients. Sprinkle on top of the potato mixture.
  4. Bake 25 minutes at 350 degrees.

 

Enjoy!

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Potato Rolls

I love potato rolls! Up until I found this recipe I bought them from a bakery. But now I make my own that are, if anything, better than the bakeries. They’re crusty on the outside and light as a feather on the inside.

Potato Rolls

They are also very easy to make because the dough requires no hand kneading. Not only are they easy to make you can make them up in advance. Baking them right before you need them. Perfect for dinner parties.

I’ll buy potato rolls no more!!!

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Potato Rolls
Ingredients
  • 5 cups all-purpose flour
  • 1 1/4 ounce package active dry yeast
  • 1 1/2 cups water 105 to 115 F
  • 1/2 cup mashed potatoes
  • 1/2 cup butter melted
  • 1/4 cup sugar
  • 1 teaspoon salt
Instructions
  1. In large bowl combine 2 cups of the flour and the yeast.
  2. In small mixing bowl combine the warm water, potatoes, butter, sugar and salt.
  3. Add to the dry ingredients in the mixing bowl. Beat with electric mixer for 30 seconds on low, scraping side of bowl. Beat on high speed for 3 minutes.
  4. Stir in the remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball).
  5. Cover and refrigerate for 2 to 24 hours.
  6. Punch the dough down. Turn out on lightly floured surface. Cover and let rest for 10 minutes.
  7. Grease a 13x9-inch baking pan. Shape the dough into 24 rolls. I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces. That helps to get a more uniform size.
  8. Make balls by holding the dough in both hands and gently smoothing by pushing the edges towards the back. Place the rolls in prepared pan.
  9. Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
  10. Bake at 400°F for 16 to 20 minutes or until golden brown.

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Spicy Ham Hocks and Black-Eyed Peas

Spicy Ham Hocks and Black-Eyed Peas

Such a tasty way to start the new year! I like to serve black-eyed peas over plain cooked rice but you can serve as a side dish if you like. The dish is a little bit spicy as is, but even so I like to add some Tabasco or hot green pepper sauce to give it a little more punch.

I’ve been cooking and eating black-eyed peas on New Year’s Day for years and I think this is one of the best recipes I’ve run across.

Leftovers are even better!

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Spicy Ham Hocks and Black-Eyed Peas

Ingredients

1 (16 ounce) package dried black-eyed peas
3 cups low sodium chicken broth
2 cups water
1 lb smoked ham hock
1 large onion, chopped
2 celery ribs, chopped
2 carrots, diced
1 -3 jalapeno pepper, seeded and minced
1 teaspoon salt
1 teaspoon black pepper

Directions

Place the black-eyed peas in a large deep pan. Cover with enough water to be about 2-inches deep over the peas. Bring to a boil and boil about 3 minutes, then remove from the heat. Cover the pot and allow the peas to sit for 1 hour.

Drain the water off of the black-eyed peas.

Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.

Reduce the heat and cook, covered, for about 1 hour at a slow simmer, or until the black-eyed peas are tender, stirring occasionally.

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Best Ever Black-Eyed Peas

Every southerner probably has their own recipe but this Best Ever Black-Eyed Peas Recipe is classic at my house. A true Southern Classic!

In most Southern homes, black-eyed peas are always served on New Year’s Day for good luck.

Delicious with crackling cornbread!

Be sure to add the jalapeno peppers. Two does not make the dish overly hot. Just a slight hint of heat.

Real comfort food. Give the recipe a try!

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Best Ever Black-Eyed Peas
Print
Best Ever Black-Eyed Peas
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

It's a Southern tradition to have Black-Eyed Peas on New Years Day.

Course: Side Dish
Cuisine: American
Keyword: Best Ever Black-Eyed Peas
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 16 ounce package dried black-eyed peas
  • 6 cups chicken stock
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 ham hock or 2 cups cooked ham cut into small cubes
  • 1 -2 jalapeno peppers seeds removed and chopped
Instructions
  1. Sort and wash peas; place in a large Dutch oven. Add the remaining ingredients and bring to a boil.
  2. Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

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Tips And Tidbits For Best Ever Black-Eyed Peas

I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish.

Like I said before,  these peas are traditionally served on New Year’s Day to bring good luck and there are a lot of different recipes.

My mother’s recipe didn’t use ham. She made hers with bacon, garlic, and thyme! I think that makes them extra special.

Great served with Southern Style Fried Cornbread as a side.

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Spicy Beef Szechuan Noodles

Sometimes the same old ground beef dishes get a little boring so I throw in something different like Spicy Beef Szechuan Noodles.

 

An easy recipe that’s also delicious! It doesn’t get any better than that!

Ground beef is relatively economical as far as beef is concerned. I eat a lot of it.

I double up the sauce sometimes because I like it saucy. Hoisin is very sweet so if you try the recipe I recommend adding a little and working your way up.

Give this spicy dish a try!

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Spicy Beef Szechuan Noodles
Print
Spicy Beef Szechuan Noodles
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Sometimes the same old ground beef dishes get a little boring so I throw in something different like Spicy Beef Szechuan Noodles.



Course: Main Course
Cuisine: Chinese
Keyword: Spicy Beef Szechuan Noodles
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 lb ground beef
  • 1 1/2 cups chopped onions
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons minced fresh ginger
  • 1 or 2 teaspoons dry crushed red pepper start off with just a little and work your way up
  • 2 tablespoons sesame oil
  • 2 tablespoons cornstarch
  • 3/4 cup beef broth
  • 1/2 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 8 ounces vermicelli cooked
  • 1/2 cup sliced green onion
Instructions
  1. Brown the ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
  2. Pour the sesame oil in pan and heat till hot. Saute the onion and the next 4 ingredients hot in the sesame oil until tender.
  3. Combine the cornstarch and beef broth, whisking until smooth. Stir the broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  4. Stir in the ground beef.
  5. Toss with the hot cooked pasta, and sprinkle with sliced green onions.

 

Enjoy!

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Mac and Cheese With Fontina and Gorgonzola

Macaroni-With-Fontina-and-G

I enjoy this more sophisticated mac and cheese once in a while! In my opinion you can never have too many mac and cheese recipes. I love the flavors of the two cheeses used in this one. Another great thing is that this one is very quick to make.

In fact it’s much quicker than any other homemade Mac-n-cheese I’ve made. Just cook the noodles and stir everything together, all on the stove top.

Don’t worry, the kids will still love it.

Macaroni with Fontina and Gorgonzola Cheese

Ingredients

1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped

Directions

In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.

In a colander, drain the macaroni and return it to the pot.

Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.

Garnish with chopped chives.

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