Cabbage Rolls (Or lettuce wraps)

I got this from my friend Robyn.

1/2 head cabbage
1 pound ground beef (you can substitute whatever meat you would like)
1/4 cup diced onion
1/4 cup diced green pepper
1/4 cup shredded carrots
1 cup cooked rice

2 tsp worchester sauce
1 TBSP soy sauce
1 TBSP sugar
1/2 stp. salt
dash of pepper

Steam cabbage until tender.
Brown beef and onion, add bell pepper, carrots, cook a little longer, then add rice and worchester sauce.
Season with salt and pepper.
Mix soy sauce and sugar and then pour over beef mixture.
Serve in cabbage leaves (or lettuce)

Spaghetti With a Twist

Spaghetti used to be my all time favorite food. I remember getting Spaghetti at IHOP once. Bad idea. I still love spaghetti because it is so easy, but I have realized there is a lot of delicious food out there to be tried! This recipe mixes the same old spaghetti up just a little bit. It's really fast and easy as well.

1 small onion chopped
1/4 cup Italian Salad Dressing
1 pound ground beef
1 can (15 ounce) tomato sauce
1 can (14 ounce) diced tomatoes, undrained
2 garlic cloves, minced
2 TBSP cream cheese
12 ounce spaghetti

Cook onions in a little olive oil until translucent. Add meat, cook until browned. Stir in tomatoes and garlic. Bring to a boil. Reduce heat and simmer for 15 minutes. Add cream cheese until well blended
Serve with cooked spaghetti and Parmesan cheese.

Salsa

I got this from my friend Charlotte. It makes a really good salsa.

2 - 14.5 ounce stewed tomatoes (Mexican)
1/2 of an onion (finely diced)
1 tsp. minced garlic
1/2 of a lime juiced
1 tsp. salt
1/4 c. jalepinos (a little less if you don't want it too spicy)
3 TBSP chopped fresh cilantro

Mix ingredients in blender on low for a few seconds.

Tips:
-drain tomatoes well
-don't blend too long

Alternatives:
-more lime, bit of salt, splash of vinegar and a little extra cilantro

Poppyseed Bundt Cake

I have been on an eating extravaganza this weekend, and boy has it been good. I am sharing a recipe for the most fantastic, moist, easiest, delectable, can't stop eating it, cake in the entire world. Trust me on this one. You shall love.

Poppyseed Bundt ("It's a bunt cake." Name the movie!)

Cake1 yellow cake mix w/pudding
3.5 oz box of vanilla pudding
1 TB poppyseeds
1/2 c. oj
1/2 c. oil
1 c. sour cream
4 eggs
Mix.

Bake at 350 for 45 minutes.When cake is about 10 minutes from being done, make the glaze.

1 cup sugar
1/4 c. OJ
1/2 cup butter (thus the secret to its goodness)

Boil the sauce. Pour over the finished cake when it is nice and bubbly. Let it soak in, then turn it over on a cake plate, and then...devour. Trust me, you will.

Honey-Lime Chicken Smothered Burritos

Cook some chicken. I baked mine, then I cut it up.

Then marinate for like a half hour if you've got the time, in this little diddy:
6 TB Honey
4.5 TB lime juice
1 TB chili powder
1/2 tsp garlic powder

Then, take your flour tortillas, put some chicken and some cheese (jack or colby) in the middle, roll them up and put them in a pan.Bake them at 375 for a few minutes, make sure you watch them so they don't burn, and make sure the cheese melts.
THEN, add the Green Enchilada sauce (I used and liked Las Palmas brand) on top. I warmed the sauce up and added after I got enchiladas sort of crispy and the cheese melted because if you cook the enchiladas with the sauce, the flour tortillas get all mushy and nasty. And thus, this is why I call them a burrito instead of an enchilada. If you like mushy flour tortillas feel free to cook the enchiladas in the sauce. Garnish with sour cream, lettuce, tomatoes, and cheese for the full on burrito-enchilada style effect.

Easy Oreo Truffles

We got these in a Christmas Cookie plate one year, they were the best thing on the plate, and then I made them for a cookie exchange another year. They are fabulous and really easy.

1 (16 ounce) package OREO cookies
1 (8 ounce) package of cream cheese
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted

Crush 9 cookies into crumbs in a food processor (if you have one). Or you can crush them in a ziplock bag with a rolling pin. Set aside.

Crush remaining cookies. Place in bowl, add cream cheese and mix until blended. Roll into little balls, about 42.

Dip balls in melted chocolate, place on wax paper. Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about an hour. Keep leftovers stored in the refrigerator.

Old Spaghetti Factory Creamy Pesto Dressing

We went out to dinner with our friends a few months ago and the other wife really talked up the salad dressing. She stated she wished she could bottle it up and take it home. And I thought, hey, I bet I could google that. So I did. And I made it. And I think it worked. I actually put the dressing on a pasta salad and people seemed to like it. It is a little fancier than the usual ranch. It also could make a great marinade for chicken.

3/4 cup oil
1 cup mayo (uh...light mayo, check out how much oil is in it too)
3/4 c. buttermilk
2 tbsp grated romano cheese
2 tbsp dried basil
1/2 tsp salt
1 clove garlic (minced) (maybe more, the garlic is really key in this recipe)
1/4 tsp paprika

Whisk together oil and mayo.
Add other ingredients.
Cover and let flavors meld overnight in the refrigerator.