Tuesday, January 3, 2012

Apple Pie in Egg Roll Wraps!

Apple pie in Egg Roll wraps...I think YES!!! I was making egg-rolls for dinner and had leftover wraps and remembered I had some homemade apple pie filling. And this is how it turned out...Yum! (Scroll down blog to find original egg-roll recipe)

Tuesday, February 15, 2011

Soup the way you want it.

I didn't know what to do for dinner the other night, I just started boiling water and attempted to think about what to put into it. This is what I ended up doing:

4 C. water
3 chicken bouillon
1/2 link of Polska Kielbasa
7 potatoes chopped
3 carrots chopped
1 T. onion flakes
1t. basil
1 can cream of chicken soup

Directions: Bring water to a boil and add bouillon, potatoes, carrots, onion flakes, and basil. Boil until vegetables are tender. In another pan, fry the Kielbasa that is chopped up until browned. Once the potatoes are tender, add the Kielbasa and Soup. Heat through, delish!

*Adding chicken to this recipe would work very well.

Thursday, July 22, 2010

Addictive Cabbage Salad!

This salad is one of those you find at a baby shower that is so good but can never find the recipe! But look no further, I found it!!! I did tweak this to my liking, I've made it for a few people and after so many requests am posting it so it can be found easier.


-1 head chopped cabbage
-2 chopped green onions
-1 head broccoli cut into florets
-1/2 C. butter
-1 package ramen noodles w/2 chicken seasoning packets
-1 C. sunflower seeds
-1 C. slivered almonds (optional)
-1/2 C. white sugar
-1/2 C. Vegetable oil
-1/4 C. Vinegar
-1 T. soy sauce

  1. In a large bowl, toss together the cabbage, green onions and broccoli. Set aside.
  2. Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
  3. In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
  4. Just before serving, combine the cabbage mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

Monday, February 8, 2010

Chocolate Mint Cookies!

3/4 C. butter

1 1/2 C. brown sugar

1 T. water

2 C. semi-sweet chocolate chips

1 T. vanilla

2 eggs

2 1/2 C. flour

1 1/4 t. baking soda

1/2 t. salt

1 package Andes Mints


Heat the first four ingredients to melting point using a wire whisk. Add vanilla and set aside to cool. Whisk the eggs into the cooled chocolate mixture. In a separate bowl, combine flour, baking soda and salt. Stir the flour mixture into the chocolate mixture until smooth. Chill in refrigerator for at least an hour. Portion out with a cookie scoop and bake at 350 degrees 8-10 minutes. The cookies will look crackled when done. Remove from oven and place an Andes Mint on top of each cookie. When the mint looks glossy, swirl it with the back of a spoon. Place on cooling rack and put in freezer while you bake the next batch so it can set. These are great freezer cookies!

Wednesday, January 27, 2010

Sweet N' Sour Kielbasa


1 Polska Kielbasa ring cut in half (freeze the other half)

1 can Pineapple Tidbits

3 Carrots (peeled and chopped)

2 C. Water

2 Chicken Bouillon

2 T. Soy Sauce

3 T. Brown Sugar

Pepper to taste

2 T. Cornstarch w/ a little cold water

Cut and quarter the kielbasa and brown it. Add in pineapple juice, half the can of pineapple, carrots, water, bouillon, soy sauce, sugar & pepper. Bring to a soft boil and cook until carrots are tender. Mix the cornstarch with a little COLD water and stir until smooth. Stir it in to your skillet slowly a little at a time until it is thickened. You may need to repeat the process if it’s still runny. Serve over rice or noodles.

Kids love this!!

Tuesday, January 12, 2010




Head of Cabbage shredded

2-3 grated carrots

2-3 Chicken Breasts cooked and cut into tiny pieces

Garlic ½ t. fresh or powder

1 t. Chinese five spice

Ginger a couple shakes

Teriyaki sauce- around ¼ C. w/1T. brown sugar (Give or take, whatever taste best)

La Choy Sweet ‘n’ Sour Sauce

2 packages of large square egg roll wraps

Directions: Shred cabbage, carrots, add garlic, Chinese 5 spice, ginger, sauce in a couple T. oil until soft. Take off heat and let them cool down. Cook cut up chicken with some garlic and teriyaki sauce. (Taste test to your liking) When everything has cooled down so it’s not “hot,” combine it in a large bowl. If it is hot it will tear your wrapper. Wrap up the egg rolls as directed on the packaging. (Fold like envelope, as you do it dip your finger in water and put on corners to help wrap stay shut) Heat up fryer to about 275 degrees and cook egg rolls until golden brown. Line a 9x13 pan with foil and paper towels on top to soak up oil. Cook 3 at a time, place in pan and cover with foil to keep warm while you cook all of them. If you don’t have a deep fryer, cook in a skillet with oil. Makes 25-30 egg rolls. Serve with Sweet ‘n’ sour sauce.

I love this dish! Thanks to my friend Janai for Sharing this with me! (I took this picture after I had frozen them so ignore the ice crystals!)