The last two sound easy enough to do even with the products one can get in Germany
I´ll try them out this week!
Thanks!!!

I´m just eating the cabbage thing...reaaaaaaally good! Just added what I had in the fridge: pumpking a red bell pepper and some mushrooms

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By popular demand (from my kids, mostly) here is my recipe for a most excellent seven layer bean dip. When I say "my recipe" I mean I totally stole it from my sister. It's hers. But I added my own stuff to it. Feel free to steal it and add your own twist:

Pre Heat your oven to 375.

1 16 ounce can refried beans.
1-2 pounds of ground beef or chicken (how meaty do you want it?)
1 package of taco seasoning
1-2 tablespoons of lime juice

1 8-ounce container of salsa (mild to spicy/red or verde, your call)
1 small can of jalepenos/chopped
8 oz of sour cream
2 diced tomatoes
6 oz of guacamole
2 cups shredded Mexican blend cheese
½ cup white onion
¼ cup green onion (optional)
1 small can diced olives (optional)

8th layer?? Tobasco Sauce (optional)

Cook ground beef, drain the grease. Follow the TACO SEASONING packet directions and mix the packet (with water) into the ground beef. Add the lime juice and stir.
Set the beef aside.

Chop onions, tomatoes and mix with jalepenos. Set aside.

Coat the bottom and the sides of a fairly large casserole dish with olive oil, just enough to keep things from sticking. The start layering your goodies!

Beans on the bottom
Ground Beef/Lime mixture
Onion/Tomato/Olives (if you like them) Mixture
Mexican Cheese Blend

Then I prefer to make little ‘piles’ on top of the cheese with the following:

Salsa (I like Verde, the Green salsa because it adds a tang)
Guacamole
Sour Cream

*When I’m feeling kicky I like to put Tobasco Sauce on the top. You can also add the Tabasco to the Beef/Lime mixture.

Slam the casserole dish into the oven for 20 or so minutes or until the cheese is all melty and the piles of sour cream and guacamole have spread all over the top. I like it to be a little toasty on top, frankly. Just make sure it’s warm all the way through.

Let it sit for 10 minutes (HA, good luck)
Serve with Chips or flour tortillas or with a shovel.

An oldie but goodie!

Hey, an apple IS a fruit you know.

Yes, and we all know how fruity you are!

CHEESEBURGER PIE

Ingredients

8 slices bacon, cooked crisp and crumbled into medium pieces
2 tablespoons bacon fat (reserved from cooking the bacon)
¼ pound onions, sliced thickly
¼ pound mushrooms, sliced
1 pound 80/20 ground beef
1 cup beef stock
1 cup heavy cream
Dash of Worcestershire sauce
Dash of hot sauce
¼ teaspoon salt
Few grinds black pepper
2 tablespoons flour
2 tablespoons water
½ cup shredded cheddar cheese
For the Dumplings:
1 cup flour
2 teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
1 tablespoon cold butter, cut into several pieces
½ cup milk

Instructions

In a large skillet over medium high heat, add bacon fat. Once fat is hot, add onions and mushrooms and sauté for 4 minutes. Add ground beef and cook until no longer pink. Add stock, cream, Worcestershire sauce, hot sauce, salt and pepper. Bring to a boil then reduce heat and simmer 20 minutes.
Preheat the oven to 400 degrees.
In a small bowl, mix 2 tablespoons of the four and water to form a slurry. Add to cooked beef and stir.
Pour mixture into a medium sized casserole dish (about 8X8 for example) sprayed with pan spray. Stir in cheddar cheese and top with crumbled bacon.
In a small bowl, mix flour, baking powder, sugar and salt. Add cold butter and mix by hand until butter is pea shaped. Add milk and mix to form sticky dumpling dough. Drop by spoonfuls onto beef mixture.
Cover casserole dish and bake for 15 minutes.
Serve with a side of lettuce and tomato.

Pull Apart Pizza Bread!!!

Ingredients
2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
⅓ cup olive oil
1 - 8 oz package of pepperoni (we used the turkey)
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it's amazing)
Instructions
Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it's done.
Flip over on to a plate while it's still hot.
Serve with a side sauce and enjoy!

From Yahoo Food's Cookbook of the Week:

Husk Cheeseburger
Makes 10 cheeseburgers

When I opened Husk, I knew we had to have a cheeseburger on the menu. Everyone has their own idea of the perfect burger; mine was inspired by the drive-in that my family used to take me to when I was young. Robo’s was the only real “restaurant” in my hometown, and my family just loved it. We would go there after my Little League baseball games. As a game wound down, I would be daydreaming about that burger, shake, and crinkle-cut fries. It’s probably the reason for some missed fly balls.

What I remember most about the cheeseburger was the squishy bun and how wonderful it was to eat the double patty covered in gooey American cheese. This recipe is a tip of the hat to that burger. I’ve changed it a little to make it my own—I wouldn’t dare try and replicate the burger from Robo’s. This recipe feeds a crowd, but you can halve it for a smaller group.

If you don’t have a meat grinder, ask the butcher to grind the meats for you.

Special Sauce
1¾ cups mayonnaise, preferably Duke’s
1¼ cups yellow mustard
5 tablespoons ketchup
½ cup Bread-and-Butter Pickles, drained and cut into ⅛-inch dice
¼ cup pickled jalapeños, drained and cut into ⅛-inch dice
Grated zest (use a Microplane) and juice of 1 lemon
1 tablespoon Husk Hot Sauce (or other hot sauce)
Kosher salt and freshly ground black pepper to taste
2 tablespoons pepper vinegar, preferably Texas Pete brand

Cheeseburgers
One 3-pound fresh boneless chuck roast
12 ounces fresh flank steak
3 ounces bacon, preferably Benton’s
3 tablespoons unsalted butter, at room temperature
10 hamburger buns, preferably potato rolls
1 cup shaved white onion
20 slices American cheese
50 Bread-and-Butter Pickles

For the sauce:
1. Combine all of the ingredients in a large container and stir together to blend well. Cover, and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:
1. Grind the chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl. Mix gently to combine. Then run half of the mixture through the small die. Mix the two together.

2. Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)

3. Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.

4. Heat two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat.

5. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

You ruined it with the mayo!

Reeses peanut butter- no bake bars -
Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Spicy Italian Crescent Ring

Ingredients
2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2 cup well drained hot pepper rings (from a jar)

Steps
1 Heat oven to 375°F.
2 Unroll both cans of dough; separate into 8 rectangles. On un-greased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3 Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
4 Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.

*If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings.
Source: pillsbury.com