Pumpkin-Caramel Spice Latte
1/2 cup ground coffee
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup milk
1/2 cup caramel ice cream topping, divided
3 cups water
1/2 cup thawed whipped topping
Place coffee and spices in filter in brew basket of coffee maker. Add milk and 1/2 cup caramel topping to empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete stir until blended. Pour coffee into mugs; top with whipped topping and remaining caramel topping. Makes 4 servings
Beef-Stuffed Cabbage Rolls
12 cabbage leaves
1 cup cooked brown rice
1/2 cup finely chopped onion
1 egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
Sauce:
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Cook cabbage in boiling water 3-5 minutes or until it is crisp tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V shaped cut.
In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
Place six rolls in a 4 or 5 quart slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls; top with remaining rolls and sauce. Cook, covered on low 6-8 hours or until a thermometer inserted in beef reads 160º and cabbage is tender.
Carrots in Almond Sauce
1 pound carrots, julienned
1/2 cup thinly sliced green onions
1/4 cup butter
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds toasted
Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain. Transfer to a serving bowl and keep warm.
In the small pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add the bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat. Yield: 6 servings.
