Cookies & Cream Cookies

I made these cookies for FHE treats the other night, and they were SO YUMMY! Especially the dough! Just use your favorite chocolate chip cookie recipe, and instead of chocolate chips, fold in broken up pieces of oreos. So good......got the idea from pinterest :)

Bierocks Revised

Bierocks is a traditional German meal, but with cheese and all that I add, it's much more american.  This is just the filling.  You can wrap it in dough and bake to make bierocks, or you can serve over noodles.

Once again, I didn't have a picture so I took this one from Janet Sheetz.

1 pound hamburger
1 large onion
3 tsp fresh, chopped garlic
2/3 head of cabbage, chopped
1 tbsp season all
1 tsp black pepper
1 can cream of mushroom or cream of celery soup
1/4 c. whipping cream (or milk or sour cream if you don't have the whipping cream)
1 c cheddar cheese, shredded

Brown hamburger with onion and garlic in a very large skillet.  Once hamburger is medium well, add cabbage and seasonings.  Stir often.  Once hamburger is cooked though entirely, turn down heat to med-lo and cover with lid.  Stir occasionally.  Once cabbage is soft, add soup, cream, and cheese.  Heat through.  This makes a large batch to be served over two meals or half frozen.  Serve wrapped in dough and baked or over noodles.

Don't let the cabbage scare you- it's super yummy!

White Bean Fennel Soup

On Saturday we received fennel in our bountiful basket.  I didn't have a clue what to do with fennel- I don't even think I've ever eaten it before.  So I found this recipe on allrecipes.com that had a high rating and tried it.  I never even thought to take pictures because it was just a test, but it turned out super yummy!

This is not my picture.  I took it from the original recipe.

White Bean Fennel Soup by Donna Quinn (my changes in parenthesis)

• 1 large onion, chopped
• 1 small fennel bulb, thinly sliced
• 1 tablespoon olive oil
• 5 cups reduced sodium chicken broth or vegetable broth (2 cans)
• 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained (2 cans)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme (none, I don't like thyme)
• 1/4 teaspoon pepper (1 tsp pepper)
• (2 tsp kosher salt)
• 1 bay leaf (2 leaves)
• 3 cups shredded fresh spinach (none because we were out, but it would be really good)
• 
  
• In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper, (salt) and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 (45) minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.