Monday, August 15, 2016

Unstuffed Cabbage Roll Soup

Image result for unstuffed cabbage soup


1 pound ground beef
1 white onion, chopped
½ head of cabbage, roughly chopped
¼ c. ketchup
1 c cooked rice
1 14 oz canned crushed or diced tomatoes
2 14 oz cans chicken broth
salt and pepper to taste
pinch crushed red pepper flakes
1 tsp parsley flakes


In Dutch oven cook hamburger and onion over medium high heat. Add cabbage and tomato and continue cooking to wilt cabbage slightly. Salt and pepper, add ketchup, chicken broth, red pepper and parsley flakes. Simmer for approx. 30 minutes until cabbage is soft. Serves about 8.

I got the idea for this from Facebook but changed the original recipe enough not to post the link. This tastes just like Mom's stuffed cabbage rolls. Very good.

Saturday, May 21, 2016

Flourless Chocolate Cake



serves 12-16

This cake is best enjoyed when baked a day ahead to mellow it flavor. Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. It will continue to firm up as it cools.


8 large eggs, chilled

1 pound bittersweet or semisweet chocolate, chopped (I used 12oz special dark Hershey chips and 1- 4oz bar of bitter Ghirardelli chocolate) *see notation below

½ pound (2 sticks) unsalted butter, cut into ½-inch chunks

¼ c. strong coffee


1.     Adjust an oven rack to the lower-middle position and heat the oven to 325*. Grease an 8-inch springform pan, then line the bottom with parchment paper. Wrap the outside of the pan with heavy-duty foil: set the springform pan in a roasting pan. Bring a kettle of water to a boil.

2.     In a standing mixer fitted with the whisk attachment, beat the eggs at medium speed until doubled in volume, about 5 minutes.

3.     Meanwhile, melt the chocolate and butter in a large heatproof bowl set over a sauce pan filled with 1 inch of barely simmering water until smooth, stirring once or twice; stir in the coffee. (or melt at 50% power in the microwave) Using a large rubber spatula, fold one-third of the egg mixture into the chocolate mixture until only a few streaks of egg are visible; fold the remaining egg mixture, in two additions, until the batter is totally mixed.

4.     Scrape the batter into the prepared pan and smooth the surface with the spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway through he center of the cake registers 140 degrees, 22-25 minutes. Remove the pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow the flavors. (refrigerate up to 4 days)

5.     About 30 minutes before serving, remove the springform pan sides, then flip the cake out onto the wire rack. Peel off the parchment and flip the cake right side up onto the serving platter. Lightly dust the cake with confectioners’ sugar or unsweetened cocoa powder if desired and serve.


Find this recipe in the ATK cook book and on Season 3 of their series.

*Special note to self. Next time use all special dark chocolate instead of the bitter chocolate. Very good cake, very rich; you only need a small serving.

My addition: serve with whipped cream on the side.

Tortilla Soup



2 ears of corn (or ½ can/ or 1 cup frozen)

2 tbs sweet butter

2 cloves garlic

1 c. onion, diced

½ c. carrots, diced

½ c. Anaheim chile peppers (1- 4oz can)

2 tsp cumin

1 tbs chili powder

1 tsp. dried oregano

1 ½ c. tomatoes, petite diced (1- 14oz can)

1 qt. chicken stock (I use more or add water to thin)

1 bunch cilantro, chopped (divide- add ½  just before serving)

1 ½ c. cooked chicken (2 breasts)

1 ½ tsp salt (to taste- I use less)

½ tsp black pepper

2 c. tortilla chips, broken to pieces

1 c. Monterey Jack cheese (cheddar is fine too)


Cut raw kernels off the corncobs. In a large saucepan, melt the butter over medium heat. Add the garlic, onion, carrots, green chile peppers and corn. Cook for 3 minutes, stirring occasionally, until the onion is translucent. Stir in cumin, chili powder and oregano and continue stirring another minute to toast the spices. Add the tomatoes, chicken stock, cilantro and chicken. Bring mixture to a boil, then simmer for 10 minutes. Season with salt and pepper to taste. To serve add tortilla chips and cheese.


Makes 8 servings


This has been a family favorite for many years. The recipe comes from the Phoenix newspaper from the 1990’s from a Prescott restaurant named Murphy’s.



Tuesday, November 17, 2015

Texas Best Cheese Dip


1 lb Velveeta Mexican cheese

12 ounces cream cheese

3 fresh tomatoes, chopped

1 bunch
green onion, tops only, chopped (to taste)

3 -6 jalapenos, seeded and chopped (to taste)

2 -3
fresh garlic cloves, minced

1⁄2 bunch
fresh cilantro, chopped (to taste)black pepper, cracked


Melt cheeses together in microwave or on stove top.

Stir in all other ingredients.

Serve warm.

Find the original recipe here at

Friday, January 2, 2015

Oriental Ramen Coleslaw

1 (3 oz) packages – oriental flavored ramen noodles  
1 (14 oz) packages coleslaw mix  
3/4  cup  toasted slivered almonds  
1/2 bunch green onion, chopped  
1/3 cup sugar  
1/2 cup  oil  
1/4 cup rice vinegar
Drizzle of sesame oil

Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packet.

Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds, and green onions.

In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.

Toss before serving.

I took the original recipe from but made enough changes not to link to it.  I like the salad and I think it is easy and delicious. Great for a potluck meal. 

Tuesday, November 25, 2014

"Thanksgiving's Not Over Yet" Enchilada Soup



  • 1 large sweet red pepper, finely chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (28 ounces) green enchilada sauce
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups frozen corn
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons ranch salad dressing mix
  • 2 cups cubed cooked turkey
  • Optional toppings: crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro


In a Dutch oven, saute the red pepper, onion and celery in oil until
crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chilies
and dressing mix. Bring to a boil. Reduce heat; cover and simmer for
10-12 minutes or until vegetables are tender. Stir in turkey and
heat through. Garnish servings with toppings of your choice.

Yield: 8 servings (3 quarts)

Nutritional Facts: 1-1/2 cups (calculated without optional toppings) equals 209 calories,

Original Recipe From Taste of Home

Saturday, October 4, 2014

Crock Pot Garlic Brown Sugar Chicken

1  large chicken, cut into serving pieces  
1  cup  packed brown sugar  
2/3 cup vinegar  
1/4 cup Sprite or 1/4 cup  7-Up soda  
2 -3  tablespoons  minced garlic  
2      2   tablespoons soy sauce  
1 teaspoon pepper (regular black or cayenne)

Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.

 This recipe is from