Beefy Chinese Dumplings

1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 egg
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers

In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.

Review: This recipe was a total bust. The filling was really good and flavorful but when I boiled them the wonton wrappers went really soggy and slimy. The kids still ate them because they are silly like that but Ben and I couldn't get past the slimyness. I may try these again but I would steam them for sure.

Easy Baked Macaroni and Cheese

1 (16 oz.) pkg. macaroni
1 c. milk
2 c. chicken broth
2 c. sharp cheddar cheese, grated
1 c. swiss, grated
1 c. monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 c. flour

In a large bowl, stir together the macaroni, milk, and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.

Recipe from Babble

Review: This dish is really easy and super good! I would suggest baking it in a very deep dish though, otherwise the liquid evaporates before all of the noodles are done.

Creamy Bacon Tomato and Avocado Pasta Salad- (ht)

•6 slices bacon, chopped into one inch pieces
•1/2 pound dried rotini pasta
•1/2 cup mayonnaise
•juice of 1 lemon
•1/2 teaspoon salt
•1/2 teaspoon garlic powder
•1/4 teaspoon white pepper
•1 teaspoon dried dill
•1 cup halved cherry tomatoes
•1 avocado pitted and sliced

1.Cook bacon until crisp. Transfer to a paper towel lined plate.
2.Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
3.While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
4.Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
5.Serve.
Enjoy!

Recipe from Life's Ambrosia