Mom's Russian Bierocks

Mom made these recently when we were out at their house for supper. We all loved them. They are easy and they also keep for a while. You can freeze them and then just pop them in the microwave for a quick lunch.

1 medium size cabbage, chopped
1 medium onion, chopped
1/2 lb. hamburger
1/2 lb. ground sausage
1/2 tsp. salt
Seasoned Salt to taste
Garlic Salt to taste
Pepper to taste
Crescent Rolls

Mix cabbage, onion, seasonings, hamburger and sausage, cook until done. Cut crescent rolls into large squares (4 inch). Place a tbsp. of mixture on each square and wrap, pinching edges together. Bake at 400 degrees until browned.

KayCee's Tortilla Appetizers

A couple years ago we were at Jayson and KayCee's home to watch an OU Football game and KayCee had made these tortilla appeitzers. They were exceptional. I recently was reminded of them and craving them so I asked her for the recipe and made a batch of them.

1 package of the big tortillas
3 8 oz. package of Cream Cheese
1 package of hidden valley ranch mix (mix in however much you want to taste -I used 1/2 - 3/4 of the package)
1 bunch of green onions (chopped)
2 packages of carl budding cornbeef (chopped)
1 small can of chopped black olives (you probably won't use it all)
Shredded cheddar cheese

Soften the cream cheese by letting it sit out a while. Mix all the inredients together in the cream cheese and add the ranch how ever much you want and however much of the olives too. Spread a liberal amount on to the tortillas and then slice them up!

Creamy Fruit Salad

About a year ago I was experiencing with different types of fruit in salads and came up with this fruit salad that we love. Hunter loves it too!

Fresh Strawberries Cut Up

Purple Seedless Grapes

Fresh Blueberries

4 Kiwi Sliced

1 Cup Cream

3/4 Cup Splenda

Cut up in bowl and mix together. Pour the cream and splenda over and toss again. Refrigerate until ready to serve. This salad also keeps for a couple of days too.

Velda's Easy Chicken Bake

This is a dish that Velda fixed for us on a Thursday when we ate lunch at her house. I had never had it before and loved it. So easy and so yummy! You can also find the recipe on the back of the stove top stuffing box.

1 pkg. Stove Top Traditional Sage Stuffing Mix
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can cream of chicken soup
1/3 cup sour cream
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

Preheat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside.

Mix chicken soup, sour cream and vegetables in 13x9 inch baking dish; top with stuffing.

Bake 30 minutes or until chicken is cooked through.

Waynetta's Macaroon Brownies

I received this recipe this past week from my friend, Waynetta. We had a birthday party for Daniel and Kay this weekend and I decided to make them for the b-day party dessert. They are so rich and so yummy!

1 cup butter
2 cups sugar
4 Eggs
1 tsp. vanilla
2 cups flour
1/2 cup baking cocoa
1/2 tsp. cream of tartar
1/2 cup chopped nuts (I use pecans)

Macaroon Filling
1 (14 oz. pkg.) flaked coconut
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla

Frosting
6 tbsp. butter
2 & 2/3 cups confectioners sugar
1/2 cup baking cocoa
1 tsp. vanilla
1/4 to 1/2 cup sour cream

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread 1/2 into a greased 13x9 in. baking pan. Combine coconut, condensed milk, and vanilla; carefully spread over chocolate layer. Top with remaining chocolate mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack. For frosting, cream butter, and sugar, cocoa, vanilla, and sour cream. Mix until smooth. Add more sour cream if needed.