Cabbage Hamburger Dinner

It's too warm to really be fall yet, but my tummy was craving something hearty.  I adapted a soup recipe for a stovetop casserole, which is one of my family's favorite style of food.  Smells pretty good in here!

Cabbage Hamburger Dinner

1 lb. ground beef

3 - 4 C. cabbage, chopped

16-oz. can kidney beans, rinsed and drained

1 can diced tomatoes, undrained

 8-oz. can tomato sauce

1 C. carrots, diced

½ tsp. Worcestershire sauce

½ tsp dried minced onion

½ tsp. dried parsley

salt and pepper

In Dutch oven or large skillet, brown beef.  Add remaining ingredients and bring to a boil.  Cover and simmer for 1 hour or until cabbage and carrots are tender.

Pumpkin Muffins

It's 53° this morning, so I decided to heat up the kitchen for breakfast.  Time for some fall spice! 

Pumpkin Muffins

1 28-oz can of pumpkin

2 tsp. cinnamon

1/2 tsp. allspice

1 ½ C. white sugar

2 eggs

1/3 cup melted margarine or butter

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 C. flour

1 C. whole wheat flour

1 C. raisins

Mix pumpkin, spices, sugar, eggs, and butter.  Mix dry ingredients, and combine with wet. Pour into 24+ muffin tins, and bake at 350°F for 25 - 30 min.

Chili Cornbread

I make this all the time, and I can't remember where I got the idea so I'm not sure it's really an original recipe.  But it's really tasty, and very simple.  I used to put onions in it, of course, but haven't really missed them since taking them out of our diets.  The flavor varies every time I make it, since I use all different variations of canned beans and tomatoes, and even used half hamburger and half chorizo which was super tasty also.  So, you can't go wrong, really!

Chili Cornbread

1 lb. ground beef

1 green pepper, diced

1 can chili beans or black beans

1 can diced tomatoes (w/chilies, opt.)

Chili powder and cumin, to taste

Salt and pepper

1 box Jiffy cornbread mix

1/3 C. milk

1 egg

Cheddar cheese, for serving

Brown the ground beef in the skillet.  Add the diced green pepper, beans, and tomatoes.  Season to taste (depending if you use chili beans or not, or unsalted tomatoes, etc.).  Prepare the cornbread mix with milk and egg.  Transfer the beef mixture to ramekins, for individual servings, or leave in an oven-safe skillet to serve family style.  Pour the cornbread mix overtop, and bake 15 – 20 min at 400°F.  Top with cheese for serving.