Beef Cabbage Crescent Rolls - OH SO Yummy!

I am chuckling to think I'm finally posting this recipe.

I found it while cleaning out some recipes a while back, and know that I've had this recipe for nearly 20 years, and this is the first time I've actually made it!

It is SO delicious.  I guess you could say it was worth waiting for!

It's rare that I repeat recipes, but this one will be enjoyed again soon.

I made a few minor changes and am very pleased with the results.

Anything wrapped in crescent rolls has to be good! 

I have a similar recipe with a chicken filling that's been in my drafts for weeks, but since this was something we just tried, I was anxious to share it with you all.

I began by browning the beef, chopped onion, and minced garlic, then adding shredded cabbage and water to simmer.

(I also thought it would be good to add shredded carrots to cook with the cabbage, but didn't take the time to do that).

Then you make a rectangle with two of the crescent rolls and fold them around the filling.

I'd love to know if you come up with other ideas to season this delicious entree.

BEEF CABBAGE ROLLS

(From The Better Baker)

1# lean ground beef (I used chuck)

chopped onion and minced garlic to taste

1 sm. head cabbage, finely chopped

(about 2 cups)

1/8 tsp. garlic salt

salt & pepper to taste

1/3 c. water

1-8 ozs. pkg. crescent rolls (I used reduced-fat)

1 c. grated cheddar cheese, optional

(I used 2% reduced fat fiesta cheese blend)

Brown meat with onion and garlic; drain. Add cabbage, garlic salt, salt, pepper & water; stir. Cover - cook 15 minutes over medium heat until cabbage is cooked and water is evaporated.

Place 2 crescent rolls to form rectangle on lightly greased baking sheet, being sure to seal perforations.  

Spoon meat onto rolls; fold 2 opposite corners to center, then add other 2 corners. Twist at the top and seal sides.

Bake at 375 for 10 - 11 minutes, until lightly browned. Remove from oven; rub (or spray) tops with butter. Divide cheese over top; bake 2 minutes longer.

Serve immediately.  Yield: 4 servings

Linked to Ingredient Spotlight

            Recipe of the Week

            Ingredient Spotlight - Ground Beef

Microwave Corn on the Cob - The BEST!

 (To pin, hover over photos)

Seriously!!

This is how we always fix our fresh corn on the cob.

We learned this 'trick' a long time ago, and continue to think it's the best way to prepare it.

One time, my dear hubby processed a whole bushel of corn on the cob, like this - 4 at a time! - while I was at work...then cut it all off the cobs for the freezer.

Bless his sweet sweet heart!

He just loves it prepared this way.

Can you imagine how surprised that made me?  WOW!!!

This is all you do...

I usually take off a couple/few of the outer layers of husk, and tear off as much of the silk as I can from the outside, but you want several layers of husk left on.

Wet a paper towel and lay it in the bottom of your microwave.  Lay 4 ears on top of the towel.

(Our microwave is 1200 watts, just so you know)

We turn it on high for 4 minutes, turn the corn over on its other side, and then zap it for 4 more minutes.

Let it cool a few minutes. I get a couple of paper towels and wad up in my hand, and then begin to peel the corn holding it by the paper towel.

The silk brushes right off and you'll have some nice juicy ears to enjoy.

(U{DATE: A new 'trick' I've learned is to cut the cob off right at the bottom of the ear before cooking....shake the ear, and it pops out the bottom with very little silk on it) 

Butter and salt the ears (if you must) and you're ready to chow down.

​


Linked to Melt in Your Mouth Monday

Made it on Monday

Gooseberry Patch Roundup - Garden

Ingredient Spotlight: Corn

Weekend Potluck

Meal Plan Monday

Are you familiar with 'Baking Up A Cure'?

My blogging buddy Lark is an amazing woman!

She's having a Virtual Bake Sale this week and I'd love for you to participate.

I copied the info below from her site and wanted to be sure you are aware.

Please check out her webiste at Baking Up a Cure.

Oh how I appreciate all this giving and generous-hearted lady does to 'pay it forward'.....

Read on...then please get involved!

This is a picture of the cookies I'll be making & mailing...MMMM!  Lots of yums to choose from.

When is the Bake Sale? The Bake Sale is OPEN for bids Wed. July 27th@ 12:01 am



closes on Friday July 29th @ Midnight.



How does it work?


"Bakers" will provide a photo and description of the baked goods they are donating. Each item will have it's own post on the Bake Sale day.


This is where you will go to BID.



ALL Bidding will start at $15.00


Comments will NOT be moderated, so make sure you out bid


the previous highest bidder. When bidding you MUST leave your email


address, in the event you are the winner.

The WINNERS of each item will be notified through an email. Telling you what item(s) you won and the TOTAL donation required to pay. You will then have 48 hrs. to submit the donation.


**Donations MUST go through the 3-Day for the Cure Link!


Located on the right hand side bar on the Home Page.



When can you expect your Goodies? Once Lark has been notified by the Komen Foundation that your donation has been made, the "Bakers" will be sent your email and shipping address information. From there the Bakers will get in contact with you via an email, telling you when they will be sending out your baked goods.


**We have asked the Bakers to have the baked goods shipped out with in a week of being notified.**

How do I Volunteer to become a "Baker"? Go to the Register page to get all the information.

What is the quantity for the baked goods I will receive? We ask that the Bakers donate a minimum of at least 2 doz. cookies, 12 muffin/cupcakes, a full loaf of bread, 8x8 pan of bar/brownies. *However each baker will list on the item page what the quantity is.*

Allergies? If you need to know what ingredients are in the baked goods, send an email Here and your question will be forwarded to the Baker.



Please pass the word! Tell everyone, post about it on your own blog.


Be sure to link it back to Baking Up a CURE


Tweet about it, put it on Face Book. Anything to get the word out.


***Our Goal is to make $2300.00***

Loaded Morning Glory Muffins

Talk about loaded!! *-*

Think....carrots/pineapple/coconut/apples/raisins/nuts and you get just a taste of this amazing muffin!

{I added the "Loaded" name to this recipe title.}

Rest assured, with all those tasty ingredients, this is a very moist muffin.

I found the recipe online at Taste of Home online.

It's hard to stop at just one, but you can't eat very many at once either because they are very filling.

Confession...I tried eating several and ended up with a belly ache - they were sooo good I couldn't stop!

I'd eaten 2 before I thought about putting cream cheese on them, so of course I had to go for a couple more!  lol

(Needless to say, this was my 'dinner'...I didn't feel like eating anything else at mealtime=)

But oh how I enjoyed every delectable bite!

I made this recipe from scratch when serving in a college kitchen this past June. I made a quadruple (5X) batch to make 10 dozen because we needed to use up the carrots/pineapple in stock.

I didn't get to taste them that day as we headed for home before they were finished baking, (a big storm was on the way!) so naturally I had to try them at home.

And I'm SOOO glad I did!

A few of them went into the freezer - I pull them out in the morning, wrap in a paper towel and warm in the microwave.  Oh sooo good with my morning coffee!

Here's the recipe - with a couple of healthy tweaks I added for our own eating plans.

LOADED MORNING GLORY MUFFINS
(From The Better Baker & Taste of Home)

2-1/2 cups all-purpose flour
(I substituted 1 c. of whole wheat)
1-1/4 cups sugar
(I used 3/4 c. Splenda & 1/2 c. sugar)
3 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
(I used a healthy substitute of 3 Tb. of flax seed meal mixed with 1 Tb. water for 1 of the eggs - it adds fiber and a touch of nuttiness)
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 can (8 ounces) crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts




In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.


Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

 Yield: 2 dozen.

Linked to Miz Helen's Country Cottage
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Muffin Monday
Recipe of the Week
     Ingredient Spotlight: Tea

Double Berry Crisp

Blueberries are still in season - I hope you'll give this awesome dish a try.

I made this delicious treat for our July 4th celebration and am just getting the post typed up. 

What a busy summer it's been!!

After I won a dessert contest online back in March (click here to see the post about my prizes) I've been anxious to use these darling star-shaped ramekins.

On the morning of July 4th, it dawned on me...I already had what I needed to make this recipe and divide it up into my new ramekins.

I was soo excited!

OH HOW I LOVE SPECIAL TOUCHES!  And using these for July 4th was perfect!

You cook the berries (I threw in a handful of frozen blackberries also) with sugar, cornstarch, orange juice and orange peel; place the sauce in the ramekins, then top with the crunchy mixture.

I prefer using cornflakes instead of flour for a bigger CRUNCH in the topping, but you can choose.

A great dish any time of year...and another favorite from my cookbook.

(I do hope you don't get weary of me telling you that!=)

I enjoy my crisp best when it's warmed, topped with ice cream.

OH SO BERRY DELICIOUS!!!!

DOUBLE BERRY CRISP

1 c. sugar (I use half xylitol)

1/4 c. cornstarch

(I like to add a tad more if using frozen berries)

2 Tb. orange juice

1 tsp. grated orange peel

2 C. fresh or frozen raspberries

2 c. fresh or frozen blueberries

Topping:

1 c. old-fashioned oats

1/2 c. crushed cornflakes

(for less crunch, use all purpose flour)

1/2 c. packed brown sugar

(I use 1/4 c. Splenda Brown Sugar Blend)

1/2 tsp. cinnamon or nutmeg

1/4 tsp. salt  (I omit)

1/4 c. butter, melted

Preheat oven to 350. In large saucepan, combine sugar, cornstarch, orange juice, orange peel and berries until blended.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Pour into a greased 8-inch square baking dish. In a bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; using a fork or pastry blender, blend in the butter.  Sprinkle over top of berry mixture.  Bake 25 - 30 minutes (less time if using Splenda) or until filling is bubbly.  Cool for 10 minutes before serving. 

(If using frozen berries, do not thaw before adding to berry mixture before cooking)

I've also used strawberries in this recipe - use what you have, and you're sure to enjoy every tasty bite!

​


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                       Wonka Wednesday

                       Sweets for a Saturday

              Gooseberry Patch Roundup - Memorial Day

               Ingredient Spotlight - Berries
Weekend Potluck