I made cabbage rolls the other nite Im still hungry for them again,I take a cabbage head cut around core put in kettle on low thats easier to remove leaves after cooking.I mix ground chuck,cooked rice,chopped onion,chopped green pepper,add about 1/4 cup melted butter.Take cabbage leaf add mixture roll up .I take a baking dish,pour spagetti sauce on bottom add the rolls cover with more spagetti sauce I bake about 1 1/2 hours I like soft cabbage,serve with scalloped potatoes and corn mmmmmmmmmmmmmm

I printed that out Glenda. Sounds yummy!!!

Here is one I made for a party last weekend. It's the perfect fall dip! Tastes just like pumpkin pie with whipped cream! I used the little cinnamon graham cracker sticks to dip into it. Everyone wanted the recipe. Super easy too!!

Here is a link that might be useful: Pumpkin Fluff

Wahoo, Lydia, I just saved that one
Here's one I made for dessert after the gorgonzola chicken!
Chocolate mousse dip!
2 squares BAKER'S Semi-Sweet Baking Chocolate

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided

HONEY MAID Grahams Chocolate Sticks

PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.

ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min. Serve as a dip with the graham sticks

Here's another, but I haven't tried and AM as soon as I have someone to make it for.

Gnocchi bake
1 (18 ounce) package frozen or fresh gnocchi
1 pound bulk Italian sausage
1 (14 ounce) jar spaghetti sauce
1 1/2 cups shredded mozzarella cheese

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top.
Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

Glenda,

Can you sub another cheese instead of gorgonzola? I like it but my DH does not.

Tina

I had to go back up to the top and check the heading. I thought I had clicked the link to the Cooking Forum. I love all the gnocchi recipes. That is my DH's favorite and DS will eat anything if it has pasta in it. I will print those out and keep them.

Here is a lasagna recipe I have been making for about 35 years from my vegetarian days. I like it because you don't have to cook the noodles ahead of time but put them in dry. It is always a favorite.
Clare

SPINACH LASAGNA

3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce (bottled or canned)
9 no-boil lasagna noodles
10oz. pkg. frozen spinach - thawed and well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Preheat oven to 375° F.
Combine 2 cups of mozzarella cheese, and ricotta cheese, Parmesan cheese, spinach, chopped parsley, garlic, and red and black pepper. Set aside.

In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of no boil lasagna on the sauce, covering with another 1/2 cup of the sauce.

Layer with half of the spinach cheese mixture, then noodles and sauce. Layer the rest of spinach cheese mixture. Finish with 3 more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.

Serves 8.

Clare, that lasagna recipe of yours sounds soooooo good (and easy to make), that I think I will try it next week!

DH and I love Italian food!

Thanks for sharing it!

Carol

::Rubbing hands together::

Oh man! What a GREAT thread! Especially since this weekend we're having TONS of company!

Bring it on!

Blessings,
Haley

I've never met a cheesecake that I didn't like but this chocolate chip one is my family's favorite.

CHOCOLATE CHIP CHEESECAKE

Ingredients
2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips

Preparation
1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 to 40 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Yield
Makes 10 servings

Ron

I never liked pumpkin pie until I tried this one. It's much lighter. I only use fresh pumpkin. I tried it with canned once and it didn't set up at all.

DEEP DISH PUMPKIN PIE

1 CUP MASHED, COOKED PUMPKIN
1 1/2 CUP SUGAR
1/2 TSP ALLSPICE
1/2 TSP NUTMEG
3/4 CUP MELTED BUTTER
3 EGGS, SEPARATED

COMBINE ALL INGREDIENTS EXCEPT FOR EGGS. BEAT EGG YOKES & ADD. BEAT EGG WHITES & FOLD IN. POUR INTO DEEP DISH PIE SHELL AND BAKE AT 350° FOR 30-40 MINUTES.

I WANT SOME PUMPKIN PIE, LINDA!
{{!gwi}}

I have made this a number of times and we sure enjoy it.

Parmesan and Basil Orzo

2 tablespoons butter
1 cup uncooked Orzo pasta
1 14.5 oz. can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil (I've used dried also, but not sure what the equivalent of dry would be, sorry. I just throw some in. :))
salt and pepper to taste

Melt butter in heavy skillet over medium heat. Stir in Orzo and saute until lightly browned.

Stir in chicken broth and bring to a boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes. I have had to add a little water sometimes, but that's alright. Don't let it cook dry.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl and garnish with basil sprigs.

Bringing this back up, as there are still lots more for everyone to share.

I'm making Lydia's this weekend.

Cookie pie crust
You can use storebought cookie crust, but making your own tastes so much better.

1/2 box Nilla Vanilla Wafers (finely crushed)
1/4 cup sugar (more if you wish)
1/4 stick butter melted

You can crush cookies in food processor. Preheat oven to 350°. Mix cookie crumbs well with sugar. Pour butter in all around and mix with hands. Squeeze a few lumps one at a time. Mixture is well mixed if lumps hold together firmly. Mold to pie pan pressing firmly and bake 10-15 minutes. Bubbles forming while baking indicate the crust is ready. Let cool.

Refrigerator Lemon Pie
2 eggs
1 can condensed milk (I use Eagle Brand)
1-2 tablespoons corn starch
juice of 1-2 lemons (strained)

Hand stir together eggs, condensed milk, and corn starch. Gradually add in lemon juice, stirring at the same time. Sample as you go so as not to add too much lemon juice for your taste. Keep stirring until no longer lumpy and the corn starch dissolves. Chill in fridge for at least an hour.

Make a meringue if you want or serve with dollop of cool whip on top.

Chicken Alfredo

1/2 cup (1 stick) butter
2 cloves garlic, minced (I always buy the little jar minced garlic in the refridgerater section and then i have it)
2 cups heavy cream
1/8 tsp pepper
pinch salt
1/2 cup grated parmesan cheese ( i used shredded i am sure and probably a little more than 1/2 cup! LOL)
1-12 oz box fettuccine pasta
First I cut my boneless chicken breasts into chunks and browned good with a little marg, not alot.
1. Melt butter in a medium pan over med/low heat.
2. Add garlic cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or til thick. Then I added my cooked chicken.
3. While sauce cooks, bring water to a boil and add pasta. Cook pasta for about 12 minutes (?) or until done, then drain and spoon pasta onto serving plates with Alfeado sauce poured over the top.
2 -3 large servings

Be sure not to crank the heat up too high when simmering the sauce or it will curdle.

The kids and I are in love with this stuff. DH hates it! grrr

I made these today. They were really good.

Chicken Parmesan Bundles

Recipe Rating:

Prep Time: 35 min
Total Time: 1 hr 5 min
Makes: 6 servings

Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened --I used ricotto cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

I also used sun dried tomatoes in the spinach mixture.

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

I get this kraft book every couple months, its free and has some really good recipes in it.
You can sign up at this site to get it.
http://www.kraftfoods.com/kf/FoodandFamily/

Here is a link that might be useful: kraft foods

Oh I like this thread!

I have so many I would love to share but this is our all time favorite. I have never met anyone that does not like these fudge brownies.

fudge brownies

1 cup butter/ margerine melted
2 cups sugar white
4 eggs
1 1/2 cups flour
4 tablespoons cocoa
1 teaspoon vanilla
6 oz chocolate chips
Mix by hand just until dry ingredients are mixed. Do not over mix.
Pour into 9x13 pan
Bake @ 350 for 30 minutes, no longer

Frost when cool with

1 stick butter/margerine
2 cups powdered sugar
2 tablespoons cocoa
Milk as needed

One more favorite

Spicy Pretzels

1 15 oz bag pretzels, looped kind

Mix
1 cup oil
1 package dry ranch mix
1 teasp. garlic salt
1 teasp. cayenne pepper

Put pretzels in a oven safe pan/dish
Pour mix over pretzels and bake at 350 for 1 hour, stirring every 15 minutes.

Scrapple

1 Lb. pork sausage
3 chicken boullion cubes
3 1/2 C. boiling water
1 C. cornmeal
1/4 tsp. salt
1/8 tsp. thyme

Cook sausage in skillet slowly, stirring to break up into small pieces and drain.

Dissolve chicken boullion in boiling water and add to sausage. Bring to a boil, stirring in cornmeal, salt and thyme. Cook 10 minutes, stirring.

Pour into glasses and chill.

Slice scrapple, dip in cornmeal and fry till crispy outside.

I'll bet a lot of you have never eaten Scrapple. :) I remember eating and loving it at my Uncle and Aunt's house. Their's was made with meat that was boiled from bones when they butchered instead of using sausage like this recipe.

mammie - I *have* to try that recipe. I can't get Scrapple up here. No one's ever even heard of it. And I've spent a fortune having it shipped from Pa. I think it was 88.00 for six little packages.

Mammie, Thanks for the scrapple recipe. My mother was the only person that had scrapple in s. Ga. area. Her sister had it shipped from Pa. Most southerners don't know what it is.

You're both quite welcome. I figured I was the only person around here who liked it or had even heard of it! :) I've never made it, but will try this recipe. Enjoy!

Mother used to fry scrapple and serve it with sorghum, for breakfast. yummy!