Judy's Bits of This and That

Stuffed Cabbage Casserole

This Stuffed Cabbage Casserole dish that takes all the delicious flavors of traditional stuffed cabbage rolls and transforms them into an easy-to-make casserole. It layers tender cabbage with a savory mixture of ground beef, rice, and tomato sauce, creating a warm, satisfying meal that’s perfect for family dinners or potlucks. It is baked until bubbly and golden, allowing the flavors to meld together beautifully without the fuss of rolling individual cabbage leaves. Whether you’re looking for a comforting dinner or a make-ahead meal, Stuffed Cabbage Casserole is a delicious and convenient option to bring the classic taste of stuffed cabbage to your table without the effort and it has all the great flavors. Ingredients: 1 pound ground beef (or a mix of ground beef and pork) 1 small onion, finely chopped 2 cloves garlic, minced 1 can (15 ounces) tomato sauce 1 can (14.5 ounces) diced tomatoes, undrained 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon paprika Salt and freshly ground black pepper to taste 1 cup cooked rice 1 medium head of cabbage, chopped 1 cup shredded mozzarella or cheddar cheese (optional) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. Cook the Beef Mixture: In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent. Drain any excess fat. Prepare the Filling: Stir in the tomato sauce, diced tomatoes with their juices, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Simmer for 5 minutes to allow the flavors to meld. Remove from heat and stir in the cooked rice. Assemble the Casserole: Spread half of the chopped cabbage evenly in the bottom of the prepared baking dish. Pour the beef and rice mixture over the cabbage, spreading it out evenly. Top with the remaining cabbage. Bake the Casserole: Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil, sprinkle with shredded cheese if using, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the cabbage is tender. Serving Suggestions: Allow the casserole to cool slightly before serving. Serve warm, garnished with fresh herbs if desired. Stuffed Cabbage Casserole is a delicious, comforting and is perfect for cozy dinners, offering a hearty and satisfying meal that is sure to be a family favorite.

FRENCH ONION MEATLOAF

This is a simple recipe for Crockpot French Onion Meatloaf, a great new twist on traditional meatloaf using French onion soup mix for the rich, savory flavor. The slow cooker helps the meatloaf stays juicy, tender and yummy. Ingredients: 1 lb ground beef (80/20 or leaner) 1 lb ground pork (optional, or you can use 2 lbs beef) 2 packet French onion soup mix (about 1 oz) 1/2 cup breadcrumbs 1/4 cup milk 1 large egg 1 tablespoon Worcestershire sauce 1/3 cup shredded mozzarella or Swiss cheese (optional) 1 tablespoon fresh parsley (optional) 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 cup ketchup (for topping) 1/4 cup beef broth (optional for moisture) Instructions: Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, ground pork (if using), French onion soup mix, breadcrumbs, milk, egg, Worcestershire sauce, cheese, parsley, black pepper, and garlic powder. Use your hands to gently mix the ingredients until well-combined, but don’t overwork the meat, as this can make the meatloaf tough. Shape the Meatloaf: Form the mixture into a loaf shape that will fit in your crockpot. You can do this directly in the crockpot or shape it on a cutting board and then transfer it to the slow cooker. Add Liquid (Optional): If you want the meatloaf to stay extra moist, pour the beef broth around the sides of the meatloaf (not directly over the top). Cook the Meatloaf: Cover and cook on LOW for7-9 hours or HIGH for 4-5 hours. Make sure the internal temperature reaches 160°F (70°C) to ensure it’s fully cooked. About 30 minutes before it’s done, spread the ketchup over the top for a glaze. Let it Rest: Once the meatloaf is cooked, carefully remove it from the crockpot and let it rest for 10 minutes before slicing. This allows the juices to redistribute, making the meatloaf easier to slice and juicier. Serving Suggestions: Slice and serve with mashed potatoes, roasted vegetables, or a side salad. Recipie from: https://dianaluis.com/2024/10/23/crockpot-french-onion-meatloaf/

Longhorn Steakhouse’s Parmesan Crusted Chicken

This is a delicious copycat recipe of Longhorn Steakhouse’s famous Parmesan Crusted Chicken! The dish is packed with flavor, juicy, seasoned chicken topped with a melted blend of cheeses and a crispy, golden Parmesan crust. It’s the perfect combination of savory and creamy, ideal for a special dinner or a comforting meal at home. Ingredients: For the Chicken: 4 boneless, skinless chicken breasts 1 tbsp olive oil Salt and pepper, to taste 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika For the Parmesan Crust: ½ cup shredded Parmesan cheese ¼ cup shredded provolone cheese ¼ cup Panko breadcrumbs 2 tbsp butter, melted 1 tsp garlic powder 1 tsp dried parsley For the Ranch Spread: ¼ cup ranch dressing 2 tbsp grated Parmesan cheese 1 tsp minced garlic (optional) Instructions: 1. Prepare the Chicken: Preheat the oven to 400°F (200°C). Pound the chicken breasts to even thickness using a meat mallet (about ½ inch thick). Season both sides of the chicken with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Heat a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown but not fully cooked through. 2. Prepare the Parmesan Crust: In a small bowl, mix together the Parmesan cheese, provolone cheese, Panko breadcrumbs, melted butter, garlic powder, and dried parsley. 3. Prepare the Ranch Spread: In another small bowl, combine the ranch dressing, grated Parmesan cheese, and minced garlic (optional). Set aside. 4. Assemble and Bake: Place the seared chicken breasts on a baking sheet. Spread a thin layer of the ranch mixture over the top of each chicken breast. Press the Parmesan crust mixture on top of the ranch spread. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the Parmesan crust is golden and crispy. 5. Serve: Serve the Parmesan Crusted Chicken with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad. From:https://dianaluis.com/2024/10/23/longhorn-steakhouses-parmesan-crusted-chicken/

PEAR ZUCCHINI BREAD

Pear Zucchini Bread is a moist and flavorful twist on the classic zucchini bread, blending the subtle sweetness of ripe pears with the earthy goodness of grated zucchini. This delightful bread is perfect for breakfast, a snack, or even dessert, offering a balance of wholesome ingredients with a touch of indulgence. The pears add natural sweetness and a hint of fruitiness, while the zucchini keeps the bread tender and moist. Spiced with cinnamon and nutmeg, this bread is a warm, comforting treat that’s perfect for enjoying with a cup of tea or coffee. Whether you’re looking to use up extra zucchini or simply want to try something new, Pear Zucchini Bread is a delicious and easy-to-make option. Ingredients: 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1/2 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 cup grated zucchini (about 1 medium zucchini) 1 cup peeled and finely chopped ripe pears (about 1-2 pears) 1/2 cup chopped walnuts or pecans (optional) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. Mix Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract until well combined. Incorporate Zucchini and Pears: Gently fold in the grated zucchini and chopped pears into the wet mixture. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using, fold in the chopped walnuts or pecans. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy! Pear Zucchini Bread is a delightful way to enjoy the flavors of late summer and early fall. The combination of sweet pears and fresh zucchini makes this bread incredibly moist and flavorful, while the warm spices add a comforting touch. Serve it plain, or with a smear of butter or cream cheese for an extra treat. This bread is a wonderful addition to any meal or snack time!

RECIPIE OF THE DAY - Egg Roll Bowl

Prep Time: 10 min Cook Time: 20 mins Total Time: 30 mins Servings: 4 Ingredients 1 pound bulk pork sausage 1 (16 ounce) package coleslaw mix ¼ cup soy sauce ¼ cup toasted sesame oil 1 tablespoon grated ginger 1 clove garlic, minced 1 tablespoon lemon zest 1 teaspoon chopped fresh cilantro Directions Gather all ingredients. Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet. Cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until the flavors combine, about 2 minutes. Nutrition Facts (per serving) 509 Calories 41g Fat 17g Carbs 18g Protein

5-Cheese Baked Mac & Cheese

PREP TIME 15 minutes mins COOK TIME 30 minutes mins TOTAL TIME 45 minutes mins 4 (Makes 8x8 baking dish INGREDIENTS 1/2 lb short cut pasta such as cellentani, macaroni, or rotini 3 tbsp butter 2-3 cloves garlic minced 1/4 tsp fresh thyme leaves 3 tbsp all-purpose flour 1.5 cups cream whole milk or half & half 1/2 tsp kosher salt 1/8 tsp ground nutmeg Fresh cracked pepper 3 cups shredded cheese see notes below INSTRUCTIONS Prepare Noodles- Bring a large pot of generously salted water to a boil. Add short-cut pasta and cook according to the directions on the package. Drain pasta and set aside. Make Cheese Sauce- Grate all cheeses and mix together in a medium bowl, set aside. In a large pot, melt butter over medium heat. Add minced garlic and fresh thyme leaves-cook 1-2 minutes stirring often. Sprinkle flour over garlic butter mixture and stir until well incorporated and a light paste forms. Slowly whisk in 1 cup of cream until smooth. Whisk in remaining cream, ground nutmeg, kosher salt, and fresh cracked pepper. Continue whisking for a few minutes until the mixture has thickened slightly to the consistency of a thin-medium gravy. Mixture should be smooth and light in color. Remove pot from heat and fold in 2 cups of grated cheese. Mix & Bake- Preheat oven to 375F. Fold cooked pasta into cheese sauce. Pour half of pasta into a buttered 8x8 baking dish, and top with 1/2 cup remaining shredded cheese. Repeat with the remaing pasta and shredded cheese. Bake mac and cheese uncovered for 25-30 minutes until melted and bubbly. NOTES Shredded Cheese Blend: 1 cup sharp cheddar 1/2 cup white cheddar 1/2 cup mozzarella 1/2 cup Asiago 1/2 cup Parmesan For a pre-shredded mix, 1.5 cups of Triple Cheddar Blend and 1.5 cups of Italian Blend can be used.

Milk bread honey buns

Instructions: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Mix well. In a separate bowl, whisk together the lukewarm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients. Mix until a dough forms. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size. Once the dough has risen, punch it down to release any air bubbles. Transfer it back to the lightly floured surface and divide it into 8 equal-sized portions. Roll out each portion into a flat oval shape. Spread a thin layer of softened butter over each oval dough, leaving a small border around the edges. Drizzle honey over the buttered surface of each dough oval. Starting from one of the longer sides, roll up each dough oval into a tight log. Place the rolled dough logs on a greased baking sheet, leaving some space between them to allow for rising. Cover the sheet with a clean kitchen towel and let the buns rise for an additional 30-45 minutes until they have doubled in size. Preheat the oven to 350°F (180°C) during the last 15 minutes of the buns’ rising time. Once the buns have risen, bake them in the preheated oven for 18-20 minutes or until they are golden brown on top. While the buns are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Remove the buns from the oven and let them cool slightly. Drizzle the glaze over the warm buns. Serve the milk bread honey buns warm and enjoy their soft, fluffy texture and sweet honey filling. These buns are best eaten fresh, but they can also be stored in an airtight container for a day or two. Indulge in the delightful flavors of these homemade treats that will surely satisfy your sweet tooth.

Creamy Chicken Enchilada Pasta Bake

Ingredients: 1 (16 oz.) package spaghetti 1 (10.75 oz.) can cream of chicken soup 1 (10.75 oz) can fiesta nacho cheese 1 (15 oz.) can rotel fire-roasted tomatoes 1 (4 oz.) can green chiles 1 cup low-sodium chicken broth 1 cup sour cream 1/2 cup black olives, plus more for garnish 2 cups Mexican blend cheese, grated, divided 3 cups cooked chicken, shredded or cubed Green onion, finely chopped, for garnish Cilantro, for garnish Instructions: Preheat oven to 375°F (190°C). Cook spaghetti according to package directions. Drain and set aside. In a large mixing bowl, combine cream of chicken soup, fiesta nacho cheese, fire-roasted tomatoes, green chiles, chicken broth, sour cream, and black olives. Mix well. Add 1 cup of grated Mexican blend cheese and mix again. Fold in cooked chicken and spaghetti, and mix until everything is evenly coated. Pour the mixture into a 9×13 inch baking dish. Sprinkle remaining 1 cup of grated cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 20-25 minutes or until cheese is melted and bubbly. Garnish with chopped green onions, cilantro, and additional black olives, if desired. Serve hot and enjoy!

PECAN PIE MUFFINS

Pie for breakfast? These are delicious pecan pie-inspired muffins bursting with delicious streusel.

Ingredients Streusel 1/2cup Gold Medal™ all-purpose flour 1/2cup packed brown sugar 1/4cup cold butter, cut in small pieces 2/3cup chopped pecans Muffins 1 1/2 cups Gold Medal™ all-purpose flour 3/4cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 eggs, beaten 1cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla Make With Gold Medal Flour Steps 1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix 1/2 cup flour and the brown sugar until blended. Cut in 1/4 cup cold butter, using fork or pastry blender, until mixture is crumbly (do not overmix). Stir in pecans. Set aside. 2 In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder, baking soda and salt until blended. In medium bowl, beat eggs, sour cream, 1/3 cup melted butter and the vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon just until moistened. 3 To assemble, spread 1 tablespoon batter evenly in bottom of each cup. Stir streusel to redistribute nuts; spoon 1 tablespoon streusel over batter in each cup to cover. Push down into batter. Divide remaining batter among cups; sprinkle remaining streusel over batter. 4 Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes. Serve warm. Tips from the Betty Crocker Kitchens tip 1 Stir streusel mixture occasionally as scooping to ensure even distribution of pecans throughout. tip 2 Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins. tip 3 Unlike most muffin recipes that tell you to fill the muffin cups two-thirds full, it’s important to fill the cups in this recipe to the top for best results. Nutrition 340 Calories, 18g Total Fat, 4g Protein, 39g Total Carbohydrate, 22g Sugars

PECAN BARS

This will transformed your favorite, rich and gooey Thanksgiving pie into an easy, shareable bar! These pecan pie bars deliver big on the traditional nutty, caramel flavor and the recipe yields 36 servings. All it takes to get these bars baking is your 13x9 pan and 15 minutes of prep time. Once they’re cut and cooled, dip them in melted chocolate for a decadent holiday treat Ingredients 2/3 cup granulated sugar 1/2 cup butter or margarine, softened 1 teaspoon vanilla extract 1 1/2 cups Gold Medal™ all-purpose flour 2/3 cup packed brown sugar 1/2 cup Betty Crocker™ corn syrup 1 teaspoon vanilla extract 1/4 teaspoon salt 3 eggs 1 cup coarsely chopped pecans Semisweet chocolate chips, melted, if desired Make With Gold Medal Flour Steps 1 Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. 2 In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown. 3 In medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust. 4 Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Cut each bar diagonally in half. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry. Nutrition Facts Serving Size: 1 Serving Calories 115 Calories from Fat 50 Total Fat5 g Saturated Fat2 g Cholesterol25 mg Sodium60 mg Potassium40 mg Total Carbohydrate16 g Dietary Fiber0g Protein1 g % Daily Value*: Vitamin A2% Vitamin C0% Calcium0% Iron2% Exchanges: 1 Fruit; 1 Fat;