Beech Tree News Network

I love to cook, and fall is the time we seem to start eating ‘heavier’ foods. I enjoy trying new-to-me recipes. My daughters helped me select the following recipes to share (Each one has been tested in at least one of the Craig girls’ kitchens.). In the near future, I’ll also be trying those I haven’t yet personally cooked.

Green Beans, Chicken and Potatoes

2 c. or 2 cans green beans (cut or French style), drained

4 medium potatoes, cut

1 lb. chicken breasts

½ c. butter

1-2 envelopes Italian dressing mix (Zesty Italian is good.)

Line one side of a 9x13 pan with the green beans. Cut potatoes up. Line the opposite side of the pan with the potatoes. Line the chicken breasts down the middle of the baking dish. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing mix over the entire pan. Cover with foil. Bake at 350 degrees for 1 hour.

Unstuffed Cabbage Rolls

1 ½ to 2 lbs. lean ground beef

1 T. olive oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 oz. each) diced tomatoes

1 can (8 oz.) tomato sauce

½ c. water

1 tsp. ground black pepper

1 tsp. sea salt

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion; cook, stirring until the ground beef is no longer pink and the onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, water, pepper and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes or until cabbage is tender. Yield: 6-8 servings.

Pumpkin Muffins

1 box white, yellow or spice cake mix (any brand)

1 can (15 or 16 oz., smaller can) pumpkin puree (NOT pie filling)

Preheat oven to 325 degrees. Mix the two ingredients. Bake in a well-sprayed or lined muffin pan about 18-20 minutes (until toothpick comes out clean). Makes about 12 muffins. Optional: While warm, sprinkle powdered sugar on top for a decorative look.

Crock Pot Apple Spice Cake

1 box Spice Cake Mix

2 cans apple pie filling

1/2 cup softened butter

1/2 cupchopped pecans, optional

Pour the apple pie filling into the bottom of a large crock pot. Sprinkle the cake mix over the top of the apple pie filling. Place thin slices of butter on top. Optional: When adding pecans, sprinkle over the butter. Lay a triple layer of paper towels over the top of the crock pot and place the lid over the paper towels. Cook for 2 hours on low. Serve with vanilla ice cream.

Dump Cake

1 can (21 oz.) cherry pie filling

1 can (15 oz.) crushed pineapple

1 box (about 18 oz.) yellow or white cake mix

1 stick margarine

¹/₂ stick butter

Whipped cream, Cool Whip, or vanilla ice cream (optional)

Dump cherry pie filling and crushed pineapple into baking dish. Stir together. Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix. Bake at 350 degrees for 45 minutes to 1 hour. Optional: serve with whipped cream, Cool Whip, or vanilla ice cream on top (http://thepioneerwoman.com/cooking/dump-cake-a-potluckers-paradise/?prin...).

I hope you enjoy the recipes. As Harriet Van Horne said, “Cooking is like love. It should be entered into with abandon or not at all” (https://www.buzzfeed.com/rachelysanders/24-best-quotes-ever-about-food?u...). Hey, we all have to eat.