Category Archives: Recipes

Foodie Friday and Other Stuff

I didn’t think it had been so long since my last post! Life has been busy this week, but nothing really out of the ordinary. Still waiting (totally impatiently!!) for my check to arrive. Perhaps today is the day? We’ll see… The reason why I’m so antsy for it to arrive is because I want to buy my washer and dryer! It drives me crazy having to drive over to the laundry mat at the old place (yeah, they STILL haven’t lifted a finger to fix the washers at this complex) and sit in the car with the kids for nearly two hours. 3 kids produce a ton of dirty clothes! It will be so nice to be able to wash clothes whenever I want again. It really burns me up that I had to leave a perfectly good washer and dryer at the old place in VA. There was really no way around it, but still drives me crazy.

Crafty-wise, I’m working on several projects as usual.  Still knitting a new design, crocheting a new design, and knitting a present for my Mom. Nothing really new, except the Mom present. I’ll have to grab a pic of that later today. Now onto Foodie Friday!


2 3/4 c. dry elbow macaroni
4 tbsp. butter
4 tbsp. flour
2 c. milk
2 c. shredded Cheddar cheese, heaping
1/2 tsp. dry mustard
Salt and pepper
Tomato slices
Parmesan cheese

Boil water and cook macaroni according to directions on box. In the meantime, melt the butter over low heat in a saucepan. Add salt, pepper, dry mustard, and flour. Stir and let cook for 1 minute. Add the milk and stir constantly until thickened. Add shredded cheese and stir until smooth on very low heat. Grease a 2 quart casserole dish and pour in drained macaroni. Pour cheese sauce evenly over pasta, mixing in. Cover top with tomato slices. Sprinkle with Parmesan cheese, salt, and pepper. Bake at 350 degree oven for 25 minutes, uncovered.Serves 6 to 8.

I’m making this with meatloaf and green beans for dinner tonight. Yummo!


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Filed under Designing, Foodie Friday, Kids, Recipes

Foodie Friday

How long since I’ve participated? Forever and a day! I don’t think I even have the link on this new(er) blog. I’ll have to find that…anywho, here is one of my very favorite recipes of all time!

 Stuffed Cabbage

  • 1 medium head cabbage
  • water to cover
  • 1 pound ground beef
  • 1 small onion
  • 1 cup cooked rice
  • garlic powder to taste (could also use fresh minced if you desire!)
  • 1 egg
  • 2 cans condensed tomato soup
  1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
  2.  Pour 1/2 can of soup in bottom of 13×9 pan.
  3. In a separate large bowl, combine the beef, onion, rice, 1 can of the soup, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  4. Pour remaining soup over top of cabbage rolls. Cover with foil and bake at 350* for 60 minutes.

I use both cans of soup, but you can adjust this if you need too (if your mixture is too wet, add a little more rice, or if it’s too dry, add a little more soup.) I love to serve this with mashed potatoes and sauteed brussel sprouts. Yummo!

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Filed under Recipes