Recipe Save: Corned Beef & Cabbage

Origin:  Modified from internet
Total Preparation Time: 20 minutes
Actual Cooking Time: 9 hours
Number of Servings: 4


  • 4 large carrots, peeled and cut into 2-3 inch long log-shaped pieces
  • 8 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with spice packet
  • 6 ounces beer
  • 1/2 head cabbage, coarsely chopped


  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker.
  2. pour in the water, and place the brisket on top of the vegetables.
  3. Pour the beer over the brisket.
  4. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  5. Cook the brisket for about 8 hours.
  6. An hour before serving, stir in the cabbage and cook for 1 more hour.

Recipe Save: Greek Salad

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time:  No cooking required
Number of Servings: 4

Ingredients for Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sweetener
  • 1 clove garlic, minced
  • 1 tsp dried dill
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste

Ingredients for Salad

  • 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
  • 1 pound cucumbers (approximately 2 large or 4 small), diced
  • 1 can sliced black olives
  • 1/2 cup feta cheese, crumbled


  1. In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
  2. In a large bowl, combine all salad ingredients.
  3. Toss with dressing until everything is evenly coated.
  4. Cover salad and refrigerate for at least 4 hours.

Recipe: Tater Tot Casserole

Origin:  My kitchen & the Internet
Total Preparation Time: 15 minutes
Actual Cooking Time: 40-60 minutes
Number of Servings: 4-6


  • 2 lbs ground beef
  • 1 onion
  • 2 cups frozen green beans, thawed
  • 2 cups frozen corn, thawed
  • 1 cans cream of something soup (your preference)
  • 1 cups sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 lb frozen shredded potato nuggets
  • House seasoning (to taste)


  1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
  2. Brown ground beef w/ onion. Season with house seasoning, while browning. Drain.
  3. Add green beans & corn and cook until vegetables are warm over medium heat.
  4. Spread ground beef and vegetable mixture in the prepared baking dish.
  5. Whisk together soup and sour cream. Spread over ground beef in an even layer.
  6. Sprinkle one cup of cheddar cheese over the soup layer.
  7. Top with tater tots.
  8. Bake 40 minutes. Sprinkle remaining cheese on top.
  9. Bake another 10 minutes until cheese is melted.


Recipe Save: Mexi-Salad

Origin:  Modified recipe found online
Total Preparation Time: 30 minutes
Actual Cooking Time: No cooking required
Number of Servings: 6-8


  • 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 can corn
  • 4 chopped green onions
  • 1 fresh jalapeño pepper, seeded and minced
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup fresh chopped cilantro
  • 2 tsp dried basil
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1 pkt of sweetener
  • Salt and pepper to taste


  1. In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.
  2. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Recipe – Sweet & Sour Tomato Salad

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: More than 10
Special Features: Simple (6 ingredients or less)


  • 7 Tomatoes
  • 1 Small onion
  • ½ cup White sugar or SPLENDA
  • ½ cup White vinegar
  • ½ cup Vegetable oil
  • Salt & pepper to taste


  1. Cut the tomatoes in half and thinly slice.
  2. In a LARGE bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper.
  3. Serve at room temperature or chilled.

Recipe – P.F. Chang’s Stir-Fried Spicy Eggplant

Absolutely incredible and tastes just like PF Changs!

Origin:  CD Kitchen
Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2


  • 1 lb Eggplant (peeled, cut into 1 inch dice)
  • 1 teaspoon Garlic
  • Canola Oil for deep-frying

***Cornstarch Paste***

  • 1 tablespoon Cornstarch mixed
  • 2 tablespoons Water

***Spicy Sauce****

  • 2 tablespoons Oyster sauce
  • 2 tablespoons Soy sauce
  • 2 tablespoons Water
  • 1 tablespoon White vinegar
  • 1 tablespoon Splenda
  • 1 teaspoon Chili paste
  • 1/2 teaspoon Ground bean sauce
  • 1/2 teaspoon Sesame oil


  1. Combine all Spicy Sauce ingredients and mix well. Set aside.
  2. Combine cornstarch paste and set aside.
  3. In wok, deep-fry egglpant at 350 degrees for 1 minute. Remove eggplant and drain on paper towels.
  4. Remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for another 5 seconds, then add Spicy Sauce.
  5. Reduce heat and let simmer 20 seconds.
  6. Add eggplant and simmer for another 10 seconds.
  7. Stir in cornstarch paste a little at a time until desired consistency.
  8. Service immediately.

Recipe – Cheesy Green Bean Casserole

Everything is better with cheese, right?

Origin:  My kitchen

Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 45 minutes
Number of Servings: 8
Special Features: Quick to Prepare (under 30 minutes)


  • 1 (10.75 ounce) cans Condensed cream of mushroom soup
  • 1 (10.75 ounce) cans Condensed cream of chicken soup
  • 3/4 cup Milk
  • 1 Large can French fried onions
  • 2 cups Shredded Cheddar cheese
  • 2 (16 ounce) packages Frozen French cut green beans
  • 1/2 pound Processed cheese food (eg. Velveeta), sliced


  1. Preheat oven to 325 degrees F. Grease a 2 quart casserole dish.
  2. In a mixing bowl, combine mushroom soup, milk, cheddar cheese, and one cup of the onions. Mix together.
  3. Layer the bottom of a 2 quart casserole dish with 1/2 of the green beans. Pour half of the soup mixture over beans, and add half of the processed cheese.
  4. Repeat layering, and top with remaining onions.
  5. Bake for 30 to 40 minutes.

Recipe – Jen’s Slow Cooker Pot Roast

Easy roast and delicious!

Origin:  My Kitchen
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: More than 4-8 hours
Number of Servings: 4
Special Features: Make Ahead, Crock Pot


  • 3-5 lb. Chuck Roast (beef)
  • 2 Onions
  • 5 Or 6 large carrots, peeled
  • 4 Or 5 potatoes
  • 1 pkg Dry onion soup mix
  • Salt & pepper to preference
  • Water


  1. Chop 1 onion and place in bottom of crock pot.
  2. Peel and cut potatoes and carrot and put on top of onion layer.
  3. Chop 2nd onion and place on top of vegetables.
  4. Add water until vegetables are almost covered.
  5. Place roast on top of veggies, pour gravy over the top and then sprinkle onion soup mix.
  6. Add salt and pepper to your liking and
  7. Cover and leave on high for 2 hours. Turn on low and cook for 4-6 or more hours.

Cook’s Note:

Time will vary based on your slow cooker.  The first time you make it keep an eye on it to determine how long it will need to cook in your slow cooker.  Also look for a chuck roast with some ribboning.  This will ensure a tender and flavorful roast.

Recipe Save – Autumn Squash Soup

The most delicious butternut squash soup I’ve ever had the pleasure of tasting.

butternut squash soup

Recipe origin: Friend, C. Fussell
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Meal Type: Soups & Stews


  • 2 tbsp. Butter
  • 1 tsp. Ground rosemary
  • 2 Small onions, chopped
  • 3 Butternut squash, peeled and cut into chunks
  • 6-10 cups chicken broth
  • 1 tsp. Salt
  • 1/2 tsp. Freshly ground white pepper
  • Hot pepper sauce to taste (I like a lot!)
  • 1-1/4 cups Heavy cream
  • Salt


  1. Melt the butter over moderate heat in a large heavy saucepan or dutch oven.
  2. Add the onion and rosemary and cook for about 5 minutes until the onion is soft.
  3. Add the squash, chicken stock, salt, pepper and hot pepper sauce, reduce the heat and cover.
  4. Simmer, stirring occasionally, for about 2 hours, or until the squash is very soft.
  5. Use a food processor or blender to puree the hot soup. Add additional stock if the soup is too thick.
  6. Add the cream and warm.  You can add salt, more white pepper and more hot pepper sauce to taste.
  7. Ladle the soup into bowls, garnish with a dollop of sour cream, and serve.

Cook’s Notes
Excellent with cheese and red wine.

Recipe Save – Grandpa John’s Caesar Salad

Salad Ingredients

  • 1 head greenleaf lettuce (cut into 1 1/2 inch squares)
  • 1 cup fresh grated parmesan
  • french fried onions
  • diced red onion (optional)

Caesar Viniagrette Ingredients

  • 3 oz. olive oil
  • 1.5 oz. white vinegar
  • .5 oz. lemon juice
  • 2 cloves minced garlic
  • 1 tsp sugar (or equivalent sugar substitute)
  • add salt and pepper to taste


  1. Prepare dressing by whisking together all ingredients.
  2. Toss all together with the dressing.

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