Baby Back Ribs

 8 parts of brown sugar

3 parts of Kosher salt

1 part of chili powder

Mix together in a mason jar and shake to combine.

 

1 part of each of

 black pepper

cayenne  pepper

jalapeno shake

Old Bay

dried thyme

onion powder

Add to mason jar cover and shake to combine.

Place rib slab on heavy aluminum foil. Rub on with seasoning.  Wrap up and chill in refrigerator for at least 1 hour. 

1 cup vegetable broth 

2 Tbsp Worcershire sauce

2 Tbsp white wine vinegar

1  Tbsp honey

2 garlic cloves, minced 

Put in microwave for 1 minute.  Pour half the sauce in one end of the crimp of ribs and other in the other end of the ribs.  Recover with foil and on baking sheet put in a 225 degree oven for 2 1/2 hours.  

After baking put foil with ribs on top of a skillet and open the bottom with scissors to remove sauce.  About 5 to 10 minutes the sauce will thicken.  Brush thicken sauce onto ribs. Broil for 1 minute. Serve.

Recipe:  Alton Brown

Goulash

 butter

3 onions, chopped

3 garlic cloves, minced

1 1/2 tsp caraway seeds

3 1/2 tsp paprika

1 1/2 tsp tomato paste

3 cups chicken stock

2 lbs stew meat

3 cups water

bay leaf

dash of Margerum

salt

 

Saute onion and garlic in butter in a large skillet or Dutch oven. Add the rest of the ingredients until a rolling boil.  Simmer for hours until meat is ready. Remove bay leaf and Serve with potato dumplings and German Red Cabbage.

Recipe:  Farmers Country Kitchen

Potato Dumplings

 2 eggs, beaten

3 Tbsp butter

1/3 cup heavy whipping cream

2 potatoes, cooked and mashed

3 cups flour 

Mix together.  The dough will be sticky, mix by hand.  (Add a little flour at a time).  Make into a loaf.  

Boil water in a large pot.  Cook for 35 minutes in water. Cut into slices and Serve with Goulash adn German Red Cabbage.

Recipe:  Farmers Country Kitchen

German Red Cabbage

 1 onion, chopped

1 apple, chopped

small red cabbage, chopped

1/4 cup apple cider vinegar

3 Tbsp red current jelly

1/2 cup red wine or red wine vinegar

1 bay leaf

2 cloves garlic 

In a skillet saute onion and apple together.  Add red cabbage and saute.  Add the rest of the ingredients and let simmer for 30 minutes.  Serve with potato dumpling and goulash.

Recipe: Farmers Country Kitchen

Stuffed Eggplant

Eggplant:

 3 large eggplants (cut in half, dig out the flesh from the center and put in a bowl)

1 large onion, coarsely chopped

3 cloves garlic, sliced

2-3 stalks celery, coarsely chopped

1/4 cup fresh basil, chopped

1/4-1/8 cup parsley, chopped

10 + 22 oz peeled plum tomatoes, crushed

1 cup breadcrumbs

1 cup grated Pecorino Romano cheese

 

Cut out flesh from eggplants and set aside on baking pan with sides.  Saute eggplant flesh, onion, garlic, celery, basil and parsley in a large skillet.  Remove from heat.  Add tomatoes, cheese and breadcrumbs.  Fill mixture into 6 eggplant halves.  

 

Vegetables:

1 tsp garlic

1 Tbsp oregano 

4 medium potatoes, sliced 1/4 inch thick

3 medium carrots, large chunks

olive oil (sprinkle on top of eggplants)

water (put into bottom of baking pan with sides with vegetables)

5-6 basil leaves, torn on top

salt and pepper to taste

Mix together garlic, oregano potatoes, and carrots.  Add to baking pan surrounding the eggplants.  Add water to bottom of pan to cover bottom, so it doesn't burn vegetables.  Add basil, salt and pepper.  Top eggplant with olive oil.  

Bake in a 375 degree oven for 30-45 minutes with foil on, then remove foil and bake another 30-45 minutes until tender.  Serve with Parmesan cheese sprinkled on top.

Recipe:  Italian Grandma Gina

Apple Strudel

 1/4 cup + 1 1/2 Tbsp warm water (80 degrees)

1 3/4 Tbsp sunflower oil

1/2 tsp vinegar

1/8 tsp salt

1 cup flour + 2 1/2 Tbsp

Mix together by hand.  Knead for 10 minutes.  Set in an oil lined bowl to rest for 1 hour.

Filling:

1/2 cup sugar

1/4 cup walnut or pecans

1/3 cup raisins

1/2 tsp lemon zest

1 tsp cinnamon

2-3 granny smith apples

 

Roll out the dough on a cloth to a large circle and very thin.

2 Tbsp melted butter

1 Tbsp breadcrumbs

Brush on melted butter onto dough circle.  Sprinkle on breadcrumbs.  Top with filling.  Use towel to help roll.  Bake in a 350 degree oven for 30 minutes.  Can add an egg wash on top.

Recipe:  Farmers Country Kitchen

A 400 year old recipe

Delicious Easy Meatballs

 1/3 cup finely chopped onion

2 finely chopped garlic

1/4 cup Parmesan cheese

2 eggs + 1 yolk

1/3 cup half and half

1 Tbsp each fresh parsley and fresh basil

1/4 tsp dried oregano

1/3 cup breadcrumbs

1 1/4 lbs ground beef (85/15)

1/2 lb Italian sausage

1 tsp salt

1/2 tsp pepper

2 (24 oz) jars marinara sauce

In a large bowl combine onion, garlic, Parmesan cheese, eggs, half and half, parsley, basil, oregano and breadcrumbs.  Mix together.  Add the ground meat and salt/pepper; using hands mix well together.  Roll into balls (18) about golf ball size. 

Bake on a foiled baking sheet that was lightly sprayed with nonstick spray.  Bake in a 375 degree oven for 12-15 minutes, until browned.  They will finish cooking in the sauce.  

 

Recipe:  Nicole at Allrecipes

Put meatballs in sauce and cook for 2 hours and let simmer, low and slow.  Serve with spaghetti noodles and garnish with Parmesan cheese.

Fruit Salsa with Cinnamon Chips

 Fruit Salsa:

16 oz strawberries, diced

 2 apples, peeled and diced

2 kiwis, peeled and diced

8 oz raspberries, blackberries, or blueberries

2 Tbsp white sugar

1 Tbsp brown sugar

juice of 1/2-1 lime (zest optional)

Chips:

10 flour tortillas

melted butter

cinnamon sugar

In a bowl, combine all fruit, sugar, add lime juice.  If using blackberries or raspberries, add right before serving so they don't get mushy.

Preheat oven to 350 degrees.  Coat one side of each flour tortilla with melted butter and sprinkle with cinnamon sugar.  Cut into wedges and arrange in a single layer on a baking sheet  Bake for 8-12 minutes or until golden and crispy.  Allow to cool and serve with chilled fruit mixture.  Best when made and eaten the same day.

Recipe:  Michelle Craig

Crescent Breakfast Ring

 8 slices bacon

6 large eggs

1/3 cup chopped chives, plus more for garnish

1 Tbsp garlic powder

Kosher salt

 ground black pepper

1 tube crescent rolls

1 cup shredded Cheddar

1/2 cup shredded mozzarella

1 egg, beaten with 1 Tbsp water (for egg wash)

1.  Preheat oven to 375 degrees.  In a large skillet over medium heat, cook bacon.  Transfer to a paper towel-lined pate.  Drain half the fat from skillet.

2.  In a large bowl, whisk eggs with chives and garlic powder.  Season with salt and pepper.  Add to skillet and scramble.

3.  Line a large baking sheet with parchment paper.  Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment.  Place a slice of cooked bacon on top of each crescent roll.  Top ring with cheddar and scrambled eggs, then with mozzarella.  Season with more pepper.

4.  Gently roll up.

5.  Brush with egg wash and bake until golden, 10 to 15 minutes, Garnish with more chives. Serve.

Crock Pot French Toast

 Yields:  6-8     Prep Time:  20 minutes    Total Time:  3 hours 20 minutes

Cooking spray, for Crock Pot

1 large brioche (or challah), preferably Day-Old (better for firmness and not soagy toast)

8 large eggs

2 cups half and half

1/3 cup granulated sugar

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

1/4 tsp Kosher salt

small pinch nutmeg

Maple syrup, for serving

Powdered sugar, for serving

1.  Lightly grease the inside of Crock Pot with cooing spray.  Slice brioche into thick slices then quarter each slice.  Place bread in Crock Pot.

2.  In a large bowl, combine eggs, half and half, sugar, 1/2 tsp cinnamon, vanilla, salt and nutmeg and beat until well combined.  Pour egg mixture over bread, folding bread gently to make sure each piece is coated.

3.  Cook on low for 2 1/2 to 3 hours, until thd French toast is warm and cooked through.

4.  Serve warm with maple syrup and powdered sugar.

Cheesy Egg Toast

 4 slices thick sliced bread

4 large eggs

4 slices bacon

1 cup shredded white Cheddar

2 Tbsp finely chopped chives

1.  Preheat oven to 375 degrees and line a small baking sheet with parchment paper.

2.  Place bread on baking sheet and make a well in the center of each slice, using the underside of a spoon.  Place 3 pieces of bacon around the well and crack an egg in the center.  Sprinkle cheese all around the egg and place in the oven to bake, 12 minutes for a runny yolk, to 15 minutes for a more firm one.

3.  Remove from oven, season with salt and pepper and garnish with chives.  Serves 4 

Red Velvet Cake

 1/2 cup butter, softened

1 1/2 cups sugar

2 large eggs, room temperature

2 bottles (1 oz each) red food coloring

1 Tbsp white vinegar

1 tsp vanilla extract

2 1/4 cups cake flour

2 Tbsp baking cocoa

1 tsp baking soda

1 tsp salt

1 cup buttermilk

Frosting:

1/2 cup cold water

1 Tbsp cornstarch

2 cups butter, softened

2 tsp vanilla extract

3 1/2 cups confectioners sugar

1.  Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy, 5-7 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in food coloring, vinegar and vanilla.  In another bowl, whisk together flour, cocoa, baking soda and salt; and to creamed mixture alternately with butter milk, beating well after each addition.

2.  Pour into 2 greased and floured 9 inch round baking pans.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool layers 10 minutes before removing from pans to wire racks to cool completely.

3.  For frosting, combine water and cornstarch in a small saucepan over medium heat.  Stir until thickened and opaque, 2-3 minutes.  Cool to room temperature.  Beat butter and vanilla until light and fluffy.  Beat in cornstarch mixture.  Gradually add confectioners sugar; beat until light and fluffy.  Spread between layers and over top and sides of cake

Leek Potato Pancakes

 1/2 lb russet potatoes, peeled adn qurtered (about 1 large)

2 lbs medium leeks (white portion only), thinly sliced

 4 large eggs, lightly beaten

1/2 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 tsp salt

1/4 tsp pepper

1/4 cup canola oil, divided

6 Tbsp sour cream

1.  Place potato quarters in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes.  Drain.

2.  Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper.  Cover and refrigerate for 1 hour.

3.  Heat 1 Tbsp oil in a large cast-iron or other heavy skillet ovver medium heat.  Drop batter by 1/4 cupfuls into oil.  Fry in batches until golden brown on both sides, using remaining oil as needed.  Drain on paper towels.  Serve with sour cream.

Serves 6

Beets in Orange Sauce

 8 whole fresh beets

1/4 cup sugar

2 tsp cornstarch

dash pepper

1 cup orange juice

1 medium navel orange, halved and sliced, optional

1/2 tsp grated orange zest

1.  Place beets in a large saucepan; cover with water. Bring to a boil;  Reduce heat; cover and cook for 25-30 minutes or until tender;  Drain and cool slightly.  Peel and slice; place in a serving bowl and keep warm.

2.  In a small sauce pan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened  Remove from the heat; stir in orange slices  if desired and zest.  Pour over beets.  

Note:  A (15 oz) can of sliced beets may be substituted for the fresh beets.  Drain the canned beets and omit the first step of the recipe.

Serves 8

Hungarian Nut Rolls

 2 packages (1/4 oz each) active dry yeast

1/2 cup warm milk (110 to 115 degrees)

1/4 cup plus 2 Tbsp sugar

3/4 tsp salt

1 cup butter, softened

1 cup sour cream

3 large eggs, room temperature, lightly beaten 

6 to 6 1/2 cups all-purpose flour

Filling:

1 1/4 cups sugar

1/2 cup butter, cubed

 1 large egg

1/2 tsp ground cinnamon

4 1/2 cups ground walnuts

1 large apple, peeled and grated

 

Icing:

2 cups confectioners sugar

2 to 3 Tbsp milk

1.  In a large bowl, dissolve yeast in warm milk.  Add the sugar, salt, butter, sour cream, eggs and 3 cups flour.  Beat on medium speed until smooth, 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

3.  Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon.  Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon.  Remove from the heat; gently stir in walnuts and apple.  Cool completely.

4.  Punch dough down.  Turn onto a lightly floured surface; divide into 4 portions.  Roll each into a 12x10 inch rectangle.  Spread filling to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Place seam side down on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.

5.  Bake at 350 degrees for 30-40 minutes or until lightly browned.  Remove from pans to wire racks to cool.  Combine icing ingredients; drizzle over loaves.

Makes: 4 loaves (12 slices each)

Christms Cranberry Punch

2 cups fresh or frozen cranberries

2 cups sugar

2 cups water

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 liter ginger ale, chilled

4 cups cold wataer

2 cups unsweetened pineapple juice, chilled

1 cup lemon juice

Optional: mint leaves and additional fresh or frozen cranberries 

1.  In a large saucepan combine the first 5 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 4-6 minutes or until cranberries are softened.  Remove from heat;cool slightly.  Transfer to a blender; process until smooth.  If desired, strain through a fine-mesh strainer.  Pour into a 6 -cup ring mold.  Freeze until solid.

2.  Just before serving, wrap bottom of mold in a hot damp dishcloth; invert onto a baking sheet and lift off mold.  Place ice ring in punch bowl.  Gently stir in ginger ale, cold water, pineapple juice and lemon juice.  If desired, serve with mint leaves and additional cranberries.

Miniature Peanut Butter Treats

 Cookie:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg, room temperature

1/2 cup creamy peanut butter

1/2 tsp vanilla

1 1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

 

Filling:

42 miniature peanut butter- chocolate cups 

1.  In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth.  Combine the flour, baking soda and salt; gradually add to creamed mixture.  Cover and chill for 1 hour or until easy to handle.

2.  Roll into 42 walnut-sized balls; place in greased miniature muffin cups.  Bake at 374 degrees for 8-9 minutes.

3.  Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression;  Cool for 10 minutes before removing to wire racks to cool completely.

Chicken and Swiss Casserole

5 1/2 cups uncooked egg noodles (about 1/2 lb)

3 Tbsp olive oil

3 shallots, chopped

3 small garlic cloves, minced

1/3 cup all-purpose flour

2 cups chicken broth

3/4 cup milk

1 1/2 tsp dried thyme

3/4 tsp grated lemon zest

1/2 tsp salt

1/4 tsp ground mutmeg

1/4 tsp pepper

5 cups cubed rotisserie chicken

1 1/2 cups frozen peas

2 cups shredded Swiss cheese

3/4 cup dry bread crumbs

2 Tbsp butter, melted 

1.  Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.  In a large skillet, heat oil over medium heat.  Add shallots and garlic; cook and stir 45 seconds.  Stir in flour; cook and stir 1 minute.  Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper.  Stir in chicken and peas; heat through.  Stir ni noodles and cheese.

2.  Transfer to a greased 13x9 inch baking dish.  In a small bowl, mix bread crumbs and butter; sprinkle over top.  Bake 8-10 minutes or until top is browned.

Serves 8

Sauerkraut Hot Dish

 1 Tbsp canola oil

1 1/2 lbs pork stew meat

1 medium onion, chopped

2 celery ribs, chopped

1 can (14 oz) sauerkraut, undrained

8 oz egg noodles, cooked and drained

1 can (10 oz) condensed cream of mushroom soup, undiluted

1 jar (4 1/2 oz) whole mushrooms, drained

salt and pepper, to taste

 

1.  Preheat oven to 350 degrees.  In a large skillet, heat oil over medium heat.  Brown pork.  Add onion and celery; cook until vegetables are crisp-tender.  Stir in sauerkraut, noodles, soup and mushrooms; sprinkle with salt and pepper.

2.  Spoon into a greased 2 quart baking dish.  Bake, covered, stirring occasionally, until meat is tender, about 1 1/2 hours.

Serves 8

Sloppy Joes Sandwiches

 1 lb ground beef

1 cup ketchup

1/4 cup water

2 Tbsp brown sugar

2 tsp Worcestershire sauce

2 tsp prepared mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

4 hamburger buns, split

In a large skillet, cook beef over medium heat until no longer pink; Drain grease.  Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes.  Serve on buns.

Serves 4

Crock Pot Golombki (Polish Beef and Cabbage dish)

 1 lb ground beef

1 small onion, chopped

1 cup uncooked converted rice

3/4 tsp salt

1/4 tsp pepper

1 jar (24 oz) meatless spaghetti sauce

2 cans (10 oz) condensed tomato soup, undiluted

1 cup water

1/2 tsp sugar

1 medium head cabbage, chopped

1.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain.  Stir in the rice, salt and pepper.  In a large bowl, combine the spaghetti sauce, soup, water and sugar.

2.  In a 5 quart crock pot, layer a third of the sauce, half of the beef mixture and a third of the cabbage.  Repeat layers; top with remaining sauce and cabbage.

3.  Cook covered, on low until cabbage and rice are tender, 6-8 hours.

Serves 8

Grandma's Pea Soup

 1/2 lb dried whole peas

1/2 lb dried green split peas

1 meatly ham bone

3 quarts water

1 large onion, chopped

1 medium carrot, chopped

2 celery ribs, chopped

1/2 cup chopped celery leaves

1 tsp bouquet garni (mixed herbs)

1 Tbsp minced fresh parsley

1 bay leaf

1 tsp salt

1/4 tsp pepper

1/2 lb smoked sausage, chopped (optional)

Spaetzle Dumplings:

1 cup all-purpose flour

1 large egg, beaten

1/3 cup water

1.  Cover peas with water and soak overnight.  Drain, rinse and place in a Dutch oven.

2.  Add ham bone, water and remaining soup ingredients except sausage and dumplings.  Bring to a boil.  Reduce heat; cover and simmer 2 to 2 1/12 hours.

3.  Remove ham bone and skim fat.  Remove meat from bone; dice.  Add ham and, if desired, sausage to pan.

4.  For dumplings, place flour in a small bowl.  Make a depression in the center of the flour; add egg and water and stir until smooth.

5.  Place a colander with 3/16 inch diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon.  Cook, uncovered, 1-15 minutes.  Discard bay leaf.

Company Stuffed Pork Chops

 2 celery ribs, diced

1 small onion, chopped

1 tsp olive oil

9 slices white bread, cubed

1/4 cup minced parsley

1/4 tsp salt

1/4 tsp rubbed sage

1/8 tsp white pepper

1/8 tsp dried marjoram

1/8 tsp dried thyme

3/4 cup reduced-sodium chicken broth

Pork Chops:

6 pork rib chops (7 oz each)

2 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

1.  In a large skillet coated with cooking spray, saute celery and onion in 1 tsp oil until tender; remove from the heat.  In a large bowl, combine bread and seasonings.  Add celery mixture and broth; toss to coat.  Set aside.

2.  Cut a pocket in each pork chop by making a horizontal slice almost to the bone.  Recoat the same skillet with cooking spray.  Cook chops in remaining 2 tsp oil in batches over medium-high heat until browned, 1-2 minutes on each side.  Fill chops with bread mixture; secure with toothpicks if necessary.

3.  Transfer to a 13x9 inch baking dish coated with cooking spray.  Sprinkle with salt and pepper.  Cover and bake at 350 degrees for 15 minutes.  Uncover; bake until a thermometer inserted into center of stuffing reads 165 degrees and thermometer inserted in pork reads at least 145 degrees, 15-20 minutes longer.  Discard toothpicks and let stand 5 minutes before serving.

Serves 6

Salmon Wellington

• 4 (7 oz) salmon fillets
• salt and pepper to taste
• 2 tbsp butter
• 2 garlic cloves minced
• 1 shallot chopped
• 1/4 cup white wine
• 3 oz cream cheese
  
• 5 oz fresh baby spinach
• 2 tbsp plain bread crumbs
  
• 1/4 cup shredded Parmesan cheese
• 1 1 lb. package puff pastry
• 1 egg for egg wash
•  
•  

• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10 X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
   
  Serves 8
   
  Recipe:  simply home cooked
  

Crepes

6 eggs

2 cups milk

1/4 cup oil

1/2 tsp vanilla

1/4 cup sugar

pinch of salt

2 cups all-purpose flour

1 cup boiling water

2 Tbsp melted butter

 

Put ingredients directly in a blender, eggs, milk, oil, vanilla, sugar, salt and flour.  Pulse for 3-5 times scraping down the sides and pulse 4 more times. Add the water and pulse 3 more times to combine.

Brush a nonstick pan with 2 Tbsp melted butter.  Using a 1/4 cup add batter to pan on medium/low heat for 2-3 minutes.  Flip for 2 more minutes on the other side.  Stack crepes on a plate.  Serve with toppings.

 

Toppings:

Nutella  (drizzzle nutella in a fine line.  Roll 2 ends in and then roll from smaller end and drizzle nutella on top)

strawberries  ( put strawberry slices down the center, pipe on whipped cream.  Fold. Top with whipped cream and a strawberry. Dust with powdered sugar)

whipped cream

powdered sugar

strawberry jam  (spread with jam and fold in half and then in half  again, like a triangle.  Sussette style)

Recipe:  simply home cooked

Crock Pot Pork and Sauerkraut

 1 (1 lb) whole pork tenderloin

1 (24 oz) bag baby potatoes, unpeeled

1 (20 oz) can sauerkraut, undrained

1 cup water

1/4 cup butter, cubed

salt and ground pepper, to taste

 

  Place whole pork tenderloin into a crock pot.  Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes.  Add butter cubes, salt, and black pepper. Cook on low until pork is tender, 8 to 10 hours.  Add more water after 8 hours if mixture seems dry.

Serves 4

Shakshuka

 2 Tbsp olive oil

1 white onion, diced

1 red bell pepper, diced

1 jalapeno, minced

4 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

30 oz canned diced tomatoes

3/4 tsp salt

1/4 tsp black pepper

6 large eggs

3 Tbsp fresh cilantro, roughly chopped

1.  Preheat oven to 375 degrees.

2.  Heat olive oil in a large oven-safe heavy skillet over medium-high heat.  Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.

3.  Add in garlic, cumin, and paprika and toast for 1 minute.43.  Stir in diced tomatoes, salt, and black pepper.  Bring to a simmer and reduce heat to low.  Continue at a simmer for 15 minutes.  

5.  Create 6 little nests in the tomato mixture to hold the eggs.  Crack eggs into prepared holes.

6.  Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10  minutes.

7.  Sprinkle with fresh cilantro before serving.  Serve hot with sliced bread or flat bread.

Note:  You ca also add 1/4 cup of crumbled feta cheese on top with the cilantro as a variation.

Recipe: the stay at home chef

Crab Salad

 1 lb flake style imitation crab meat

1 lb cooked shrimp

6 hard boiled eggs

3-4 green onions

2 Tbsp chopped dill

3/4 cup petite peas, frozen

1/2 cup petite white corn frozen

1/2 cup sour cream

3/4 cup mayonnaise

salt and pepper, to taste

1.  Chop the crab and the shrimp.

2.  Chop the hard boiled eggs, 3 green onions, and 2 Tbsp for fresh dill. 

3.  In a large bowl add the crab, shrimp, eggs, green onions, dill, corn, and peas.

4.  In a separate smaller bowl, combine the dressing, 1/2 cup sour cream and 3/4 cup mayonnaise using a whisk. 

5.  Add the dressing to the bowl of vegetables and seafood and season with salt and pepper to taste.  Stir just to combine and serve chilled.

Recipe:  simply home cooked

Potato Pierogi

 Prep Time: 2 hours   Cook Time:  10 minutes   Rest the dough:  30 minutes   Total Time:  2 hours 40 minutes   Serves: 60 pierogies

4 1/2 cups all-purpose flour

2 tsp salt

1 cups milk warm (105 degrees)

2 large eggs

3 Tbsp unsalted butter, melted

1/3 cup sour cream

2 lb russet potatoes

1/4 cup diced yellow onion

1 Tbsp unsalted butter

3 Tbsp sour cream

2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 cup shredded medium cheddar cheese

1 medium yellow onion

1/2 cup unsalted butter 

Make the mashed potato filling:

1.  Start off by making the mashed potato filling first.  In a medium sized pot, add 2 lb of peeled and cubed russet potatoes.  Add 1/4 cup diced onion.

2.  Fill the pot with enough water so that the potatoes area covered with about 1-2 inches of water on top

.3.  Bring the heat to high and let the potatoes come to a boil.  Then let them simmer for about 20 minutes or until the potatoes become fork tender.

4.  Drain the water out and add 1 Tbsp unsalted butter, 3 Tbsp sour cream, 2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

5.  Using an electric hand mixer beat the potatoes at high speed until sooth and creamy.

6.  Once the potato filling has cooled completely, mix in 1/2 cup shredded medium cheddar cheese.  Then set it aside for later.

Make the Pierogi dough:

1.  In a stand mixer, sift 4 1/2 cups all-purpose flour, with 2 tsp of salt.

2.  Pour 1 cup of warm milk into a large measuring cup along with 2 large eggs, 3 Tbsp unsalted melted butter, and 1/3 cup sour cream.

3.  Using a whisk or fork, lightly mix up the mixture just until the yolks break up.

4.  Pour it into the stand mixer.  Then begin mixing the dough using the hook attachment.  You'll want to start off on low speed, then slowly pick the speed up to high.

5.  Mix the dough for about 10 minutes until it becomes smooth and elastic.  Depending on the flour you use and the size of your eggs, you may need to add a little more flour.  Only add 1 Tbsp at a time.

6.  Once the dough is mixed, transfer it to a lightly greased (oil) bowl.  Then cover the dough with plastic wrap and let it rest for at least 30 minutes.

Roll and Cut the dough:

1.  Now place your dough onto a floured surface and divide it into 4 equal pieces.  Then round each piece of dough into a ball.

2.  Take one piece of dough and begin rolling it out to about 1/16 of an inch thick or just under 1/8 inch thick.  You want it very thin.  Make sure to cover the remaining pieces of dough with plastic wrap to keep them from drying out.

3.  Now take a 3 inch biscuit cutter or a glass cup and begin cutting out as many circles as you can.

4.  Then collect the scraps and cover them with plastic wrap.

Fill and shape the Pierogies:

1.  Place 1/2 Tbsp of the potato filling into each piece of dough.  Lightly press the potato filling to avoid uneven-ness and air pockets.

2.  To shape and seal the pierogi fold it in half and pinch the ends together.  Then go over one more time to give them a tight seal.  You can leave them as they are or you can get fancy and create a crimped edge.  

3.  Continue doing this same process with the remaining dough.

4.  Grab those extra scraps, reshape them and roll the dough out again and cut out some more dough circles.  Fill them with the potato filling and seal just the same way.  Once you're done you should get about 60 pierogies.

Make the caramelized onions and boil the pierogies:

1.  Now bring a pot of water to a boil, and in the meantime, dice up 1 medium onion.

2.  Add 1/2 cup unsalted butter to a skillet and bring it to medium heat.  Add in the diced onion and stir until the onion is caramelized and translucent.

3.  Salt the boiling water an carefully add the pierogies one at a time.  Once they float to the top boil for another 3-5 minutes.  Use a slotted spoon to transfer the cooked pierogies into a bowl or plat and top with the buttery caramelize onion. Serve with a dollop of sour cream.

Notes:

* Once you've made this pierogi recipe, place any leftovers in an airtight container in the refrigerator for up to 3 days.  They can also be frozen in a Ziplock freezer bag for a couple of months.  Allow them to thaw before reheating.

* Frozen (uncooked) pierogies can be boiled right away.  If they have already been cooked, you can pan fry them or reheat them in the microwave.

Recipe:  Simple Home Cooked

Homemade Baked Beans

 Prep Time:  10 minutes     Cook Time:  3 hours 30 minutes    Serves: 10

1 lb dried navy beans

6 strips thick-cut bacon, cut into small slices

2 medium-size yellow onions, small diced

3 cloves of garlic, finely minced

1/2 red bell pepper, small diced

1/2 green bell pepper, small diced

1 cup tomato puree

3 Tbsp yellow mustard

2 Tbsp tomato paste

2 Tbsp apple cider vinegar

1/3 cup molasses

1/3 cup packed light brown sugar

dash of hot sauce

3 cups beef stock

salt and pepper, to taste

1.  Add the navy beans to a large container and cover them with water by bout 4 inches.  Set side overnight.

2.  Preheat oven to 325 degrees.

3.  Drain the beans, rinse them, and set them aside.

4.  In a medium to large size pot with a lid (for the oven) or Dutch oven, add in the bacon and cook over medium heat until crispy about 6-8 minutes.

5.  Set the crispy bacon aside and then add in the onions.  Turn the heat down to low and cook until well browned about 30-40 minutes.  Stir occasionally.  It takes that long to caramelize.

6.  Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat.  Stir occasionally.

7.  Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt and pepper, and mix until completely combined. 

8.  Cover with a lid an bake in the oven at 325 degrees for 3 to 3 1/2 hours or until the beans are tender and the mixture is thick.  You may need to add 1/2 to 1 cup more of beef stock at the 90- minute cooking make.

9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.

Notes:

*You can make these up to 1 day ahead of time; simply reheat them before serving.

*To reheat: add the desired amount to a small sauce pot and heat over low heat until warmed.  You can also heat in the microwave.

* Store for up to 7 days.  Cover and freeze for up to 3 months.  Thaw them in the refrigerator for 1 day before reheating.

*If you don't have a Dutch oven pot, you can use your favorite oven-safe pot with a lid.

*To use a crock pot: follow procedures 2-4 on the saute function, and then once you add i all of the ingredients, slow cook on high heat for 6-7 hours.

*You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.

*Swap out the dried beans for 6 (15 oz)  canned beans and reduce the baking time to 30 minutes.  In addition, remove the beef stock completely.

Recipe:  Chef Billy Parisi

Pierogi (potato dumpling)

 

12 serving

Ingredients for Potato Filing:

• 2 lbs russet potatoes (5 medium), peeled
• 1/2 tsp salt
• 2 Tbsp butter melted
• 2 oz cream cheese softened
• 3/4 cup mozzarella cheese shredded

For the Pierogi Dough:

• 1 cup warm water
• 1/4 cup whole milk
• 2 Tbsp sour cream
• 1 large egg
• 1 tsp salt (plus more for cooking)
• 4 cups all-purpose flour measured correctly*

For the Toppings (For 1/3 batch):

• 4 oz bacon chopped
• 2 Tbsp butter
• Sour Cream to serve

How to Make Potato Cheese Filling:

1. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.

2. Mash in 1/2 tsp salt, 2 Tbsp melted butter and 2 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough. 

To Make Pierogi Dough:

1. In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.

2. Using dough hook attachment, add 2 cups flour and mix on speed 2 until incorporated. Add remaining flour 1/2 cup at a time, letting it incorporate before adding more. Add the last bit of flour 1 Tbsp at a time just until dough no longer sticks to sides of the bowl. Knead on speed 2 or by hand for 10 minutes.

How to Mold Pierogi:

1. Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.

2. Use a 3” diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 Tbsp of potatoes over each round.

3. To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Make Bacon Topping:

1. Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.  
   

How to Cook Pierogi:

1. Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers. 
   

Recipe Notes

This recipe makes 55-60 pierogi, based on how thinly you roll.

 

Recipe: Natasha's Kitchen

Lemon Pound Cake

 

Pound cake

• 3 cups all-purpose flour spooned and leveled off with a knife
• 1/2 tsp baking soda
  
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
  
• 1 cup buttermilk
• 2 tbsp grated lemon zest
• 3 tbsp fresh lemon juice
• 3 large eggs

Lemon icing

• 1 cup powdered sugar
• 2 tbsp lemon juice

• Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
• In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
• Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
• Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
• Line a 9×5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
  
• Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
• Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
• Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing. 
  Recipe:  simply home cooked.com
  

Crock Pot Pork Chops

 Prep Time: 5 minutes    Cook Time: 6 hours    Total Time: 6 hours 5 minutes

8 pork chops, thinly sliced

1 envelope Hidden Valley Ranch Dressing Mix

1 can cream of chicken soup

1 can cream of mushroom soup

1.  Spray crock pot with cooking spray.  Add pork chops.

2.  Sprinkle ranch dressing powder evenly over the pork.

3.  Add soups and cook on low heat for 6-8 hours or high heat for about 3-4 hours.

Notes:  Serve with mashed potatoes or rice.

Air Fryer Recipes: (Pizza, Chicken Thighs, Corn on the Cob, Salmon , Chickpeas, French Fries and Kale Chips)

 Pita Pizzas (8 minutes)            

pita bread

marinara sauce

shredded mozzarella cheese

Chicken Thighs (20 minutes)

7 small chicken thighs

olive oil

paprika

salt and pepper

Corn on the Cob (8 minutes)

Salmon (10 minutes)

Chickpeas (15 minutes)

chickpeas

olive oil

 salt

French Fries (18 minutes, Chip Setting)

sliced potatoes

olive oil

paprika

salt

Kale Chips (8 minutes)

kale, chopped into bite sized pieces

olive oil

salt

Air Fryer Hard Boiled Eggs

 6 eggs

Place eggs in Fryer.  Set Fryer to 270 degrees for 15 minutes.  When finished set eggs in an ice bath to stop cooking.  Peel and Serve.

Recipe: six sisters stuff

Air Fryer Nachos

 chips

shredded cheese

black beans

banana peppers

 

Put chips in bottom of Fryer.  Top with the rest of ingredients.  Set Fryer to 400 degrees for 1 minutes. 

Recipe:  six sisters stuff

 

Air Fryer Pazookie Cookie

 1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla

1 egg

1 tsp salt

1/2 tsp baking soda

1 1/2 cup flour

1 cup chocolate chips

In a bowl mix butter, sugar, brown sugar, vanilla and egg.  Mix well.  Add salt, baking soda and flour.  Mix well. Add chocolate chips.  Spray with non-stick cooking spray  a small round cake pan (5 inch spring form pan).  Put in half the batter and press down.  Set the Air Fryer to 350 degrees for 10 minutes.  Top with ice cream.  Cook the other half.

Recipe:  six sisters stuff

Air Fryer Salmon

 1 lb salmon

salt and pepper

2 Tbsp brown sugar

1 tsp chili powder

1/2 tsp paprika

1 tsp Italian seasoning

1 tsp garlic powder

butter cubes on top (optional)

Place a parchment paper on the bottom of the Fryer.  Set Fryer at 400 degrees for 10 minutes. Check and add 10 more minutes.

Recipe:  six sisters stuff

Air Fryer Asparagus

 Asparagus

olive oil

garlic salt

Toss together with Asparagus in the fryer.

 

Put parchment paper on bottom of fryer.  Set to 400 degrees for 2 minutes. 

Recipe:  six sisters stuff

Air Fryer Garlic Roasted Parmesan Brussel Sprouts

 1 pkg Brussel sprouts, cut in half

2 Tbsp olive oil

2 tsp garlic

salt and pepper

2 Tbsp Italian bread crumbs

2-3 Tbsp Parmesan cheese

Set Air Fryer to 400 degrees for 10 minutes.  Flip for 10 more minutes.

Recipe:  six sisters stuff

Air Fryer Garlic Parmesan Drumsticks or Wings

 3/4 cup Parmesan cheese

 2 Tbsp garlic

1 tsp pepper

1 tsp salt

2 tsp parsley

Roll and coat drumsticks in seasoned cheese mixture.  Set Air Fryer to 400 degrees for 12 minutes.  Flip and cook another 10 minutes.

Recipe:  six sisters stuff

Air Fryer English Muffin Pizzas

 4 English muffins

marinara sauce

shredded mozzarella cheese

mini pepperoni, optional

 

Put parchment paper in bottom of fryer. Set Fryer to 400 degrees for 4 minutes. 

Recipe:  six sisters stuff

Air Fryer Buttermilk Fried Chicken

 2 lbs bone in, skin on, chicken pieces

1 cup buttermilk

1 tsp paprika

1 tsp garlic powder

1 tsp salt

1 tsp pepper

Mix together in a bowl, buttermilk, paprika, garlic powder, salt and pepper.  Add chicken pieces to marinade for 24 hours or right away. 

1 cup flour

1/2 cup corn starch

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper

Mix together in a shallow pan.  Drizzle 2-3 Tbsp of buttermilk batter into flour mixture and mix with a fork.Dip in each chicken piece one at a time after being marinated in the buttermilk mixture.   Cover completly. It will be thick.

Place 4 pieces in the Air Fryer.  Spray tops with cooking spray.  Set at 375 degrees for 30 minutes.  Flip half way (15 minutes) and spray again. Cook another 10 minutes.  

Recipe:  Gimme delicious

Air Fryer Fried Chicken (thighs or legs)

4 small chicken thighs, skin on or chicken legs

1/2 cup all-purpose flour

1 1/2 Tbsp Old Bay Seasoning

1 tsp seasoning salt

1 egg, beaten

cooking spray

1.  Pre-heat the Air Fryer to 390 degrees.

2.  Whisk together the flour, salt and the Old Bay.

3.  Dredge the chicken through the flour mixture, then into the egg, then back into the flour mixture again.  Shake off excess flour very  well.  If you want to, you can spray the chicken with cooking spray lightly at this point.

4.  Place the 4 chicken thighs into the bottom of the Air Fryer cooking compartment.  Cook for 25 minutes or until the chicken reaches 180 degrees.

Homemade Spaghetti Sauce with Fresh Tomatoes

 Prep Time:  15 minutes      Cook Time:  1 hour     Total Time:  1 hour 15 minutes

12-14 tomatoes (8-10 lbs)

2 Tbsp olive oil

1 large onion, chopped

8 oz fresh mushrooms, chopped

2 tsp soy sauce

6 garlic cloves

10-12 basil leaves, chopped

1 Tbsp oregano, finely chopped

2 Tbsp brown sugar

1 Tbsp Kosher salt, to taste

1 tsp pepper, to taste

1.  Bring a large pot of water to a boil.  Place tomatoes a few at a time in the water and remove after 10-15 seconds.

2.  Immediately place tomatoes in an ice-water bath adn remove skins and stems.  Cut tomatoes into fourths and place in a food processor or blender.

3.  Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process).  Set aside.

4.  Heat oil in a large skillet.  Add onions and saute until they become soft and transparent.

5.  Add mushrooms and cook for about 2-3 minutes.  Add soy sauce and garlic and continue to cook until mushrooms become soft.

6.  Add tomatoes, basil, oregano, brown sugar, salt and pepper.

7.  Bring to a simmer, stirring occasionally for at least one hour.  The longer the better.  Ideally 2+ hours.

8.  Serve over cooked pasta noodles.

Air Fryer French Onion Corn on the Cob

 4 corn on the cob

mayo, to taste

french onion soup mix, to taste

dry ranch dressing mix, to taste

garlic powder, to taste

paprika, to taste

black pepper, to taste

In a bowl mix seasonings.  Spread with hands on each corn on the cob.  Wrap in foil.  Set fryer to (root vegetable) at 400 degrees for 10 minutes.  Check to see it it needs more time. 

Note:  ( Can bake in the oven at 375 degrees for 25 minutes)

Recipe:  Paula Deen

NJ Crumb Buns

 Cake:

2 1/4 cups all-purpose flour

3/4 cup milk

1/4 cup sugar

1 egg

 2 1/4 tsp yeast (1 pkg)

3/4 tsp salt

6 Tbsp butter

 

Combine together flour, milk, sugar, egg, yeast and salt.  Mix in a stand mixer.  Add 6 Tbsp butter, 1 at a time. Mix for 6 minutes on med/high speed. Pour into a 9x13 pan.  The dough will be very sticky.  Use your hands, with flour on them to press and cover the bottom of the pan.  Get it even and let it rise for 1 hour.

Crumb Topping:

18 Tbsp melted unsalted butter

3/4 cup brown sugar

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 tsp salt

4 cups cake flour

In a bowl add butter, brown sugar, sugar, cinnamon and salt.  Mix well.  Add the cake flour.  Mix well.  Let sit for 10 minutes.  After 10 minutes, crumble topping onto cake dough breaking it up into little pieces.  

Bake in a 350 degree oven for 35 minutes.  Test with a toothpick.  Cool for 3 hours.  Use 2 spatulas to lift from pan.  Cut into 12 squares and dust tops with powdered sugar.  Serve.

Recipe:  Cooks Country

Cheese Blitzes with Raspberry Sauce

 Filling:

 11 oz whole milk ricotta

1/2 cup powdered sugar

2 Tbsp cream cheese

1/4 tsp salt

Mix together and set aside in refrigerator. 

Raspberry Sauce:

10 oz frozen raspberries

1/4 cup sugar

1/4 tsp salt

Cook in a small pot on stove on medium heat for about 8 minutes.  Stirring often.  Set aside.

Crepes:

2 cups all-purpose flour

2 tsp sugar

1/2 tsp salt

4 eggs

3 cups whole milk

3 Tbsp melted butter

Whisk together eggs and milk.  Pour 1/2 into the dry mixture in a medium bowl.  This helps get out the lumps. Add 3 Tbsp melted butter and the rest of the egg/milk mixture. 

In a 12 inch non-stick skillet add 2 Tbsp butter on medium heat.  Add 1/3 u of batter into the skillet adn swirl around to cover the bottom of the skillet.  Cook only o 1 side under lightly browned. Makes 12 crepes. 

To fill crepes with filling:  Add 2 Tbsp of the filling.  Fold up like a flat egg roll. (bottom and then sides). Browned side is on the outside with the seam, pale side has the filling.  Saute in 2 Tbsp butter 6 at a time on both sides., 2-4 minutes on each side.  Flip to brown other side.  

Plate with Raspberry sauce spooned on top.  Serve.

Recipe:  Cooks Country

Cucumber Salad

 1 cucumber, peeled, chopped into slices

1/2 Vidella onion, cut into rings,(punch out)

1 large tomato, cut into wedges, can peel the skin

1 tsp salt

1 tsp pepper

1/4 cup sugar

1 cup water

1/2 cup white vinegar

1/4 cup olive oil

dill

 

In  large bowl, add cucumber, onion and tomatoes.  Add seasonings. Mix together.  Sprinkle dried dill on top.  Refrigerate and Serve.

Recipe:  Mama Sue

Mulligan Stew

 1 onion, diced

1 large stew meat, diced into small bite sized pieces

2 chicken breast, diced into small bite sized pieces

2 Tbsp oil

water or beef stock or chicken stock

Add oil to a large pot.  Cook the beef until browned.  Set aside.  Add more oil and cook the chicken, Set aside.  Add onions and brown in the pot. Return back the cooked beef and the chicken to the pot. Add stock to cover.

6 carrots, peeled and rough chopped

6 celery stalks, rough chopped

1 lb green beans, chopped

3 lbs potatoes, peeled and large diced.  

frozen corn

frozen lima beans

1 large can crushed tomatoes

sea salt and pepper

1/4 cup chopped parsley

Add carrots, celery, green beans, potatoes to pot.  Cook for a few minutes.  Then add corn, lima beans and crushed tomatoes.  Cook on low/medium heat for 15 minutes until vegetables are tender.  Add sea salt and pepper to taste.  Add 1/4 cup fresh chopped parsley. Serve with crusty bread.

Recipe:  Chef Billy Parisi

Shrimp Scampi

 Prep Time:  15 minutes    Cook Time:  5 minutes

3 Tbsp olive oil

12 finely minced garlic cloves

3 lbs peeled and deveined 21-25 shrimp

1/2 cup chicken stock

juice of 1 lemon

3 Tbsp chopped parsley

1 stick unsalted butter

sea salt and pepper, to taste

pasta noodles or crusty bread, for serving

1.  Add the olive oil to a large pan over low to medium heat and let it get hot for about a minute and then add in and cook the garlic while stirring it just until you smell it, which takes about 30 to 60 seconds.

2.  Pour in the shrimp and stir and cook it for 60 to 90 seconds.

3.  Next, add in the chicken stock and cook for a further 60 to 90 seconds.

4.  Finish by stirring in the lemon juice, parsley, butter, sea salt and pepper until combined.

5.  Serve with crusty bread or pasta noodles.

6.  Serve immediately

*To reheat:  add the desired amount of shrimp scampi to a large frying pan over medium to high heat and quickly cook until warmed.  You can also cook in the microwave until hot, but this method will tend to overcook the shrimp scampi much quicker.

* You can also add fresh herbs such as basil, oregano, chives, or thyme if you'd like a slightly different flavor.

* When the shrimp are done cooking, they will be in the shape of a C and if it is a very tight and firm C, it is mot likely overcooked.

One Skillet Apricot Chicken with Orzo

 4 skin-on, bone-in chicken thighs

2 tsp salt, separated

1 1/2 tsp pepper, separated

1 cup sliced leek

1/2 lb apricots, cut in half and pit removed

1/4 cup chopped sage

2 Tbsp rosemary

1 cup orzo

2 Tbsp orange juice

2 cups chicken stock

1.  Preheat oven to 375 degrees.

2.  In a 10 or 12 inch Cast Iron  skillet, heat 1 Tbsp olive oil over medium heat.  Sprinkle the chicken thighs with 1 tsp salt and 1 tsp pepper on all sides.  Once the oil is hot, add the chicken, skin side down.  Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes.  Remove from the skillet and set aside.

3.  In the same skillet, add prepared leeks. Saute until soft and just beginning to turn golden, 5-7 minutes.

4.  Remove the skillet from the heat and add orzo, apricots, rosemary and sage.  Stir to combine and add the orange juice and chicken stock.  Nestle the chicken thighs skin side up.  Add 1 tsp salt and 1/2 tsp pepper.

5.  Bake in preheated oven until the orzo is tender and the chicken thighs reach 160 degrees, 30-40 minutes.  Remove from oven and allow to rest 10 minutes before serving.

Recipe:  Wyse Guide

Crisp Zucchini Bites with Garlic Aioli DIp

 Ingredients for Zucchini Crisps:

1 large or 2 medium green or yellow zucchini, sliced into 1/2 inch thick rounds

1/2 cup all-purpose flour for dredging seasoned with 1 tsp salt and 1/4 tsp black pepper

2 eggs beaten, for egg wash

1 1/2 cups Panko bread crumbs

oil for sauteing , use something with a higher smoke point like grape seed oil or canola

For the Garlic Aioli Sauce:

1/3 cup mayonnaise

1 garlic clove, minced

1/2 Tbsp lemon juice

1/4 tsp salt

1/8 tsp black pepper

How to make Zucchini chips:

1.  Create a an assembly line; In the first bowl, mix together; 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper.  In the second bowl, beat two eggs with a fork,  In the third bowl, add 1 1/2 cups Panko bread crumbs.

2.  Dredge all sides of zucchini chips in flour.

3.  Next, dip floured zucchini in the beaten egg mixture, they should be completely coated in egg.

4.  Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs.  It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won't get wet and later get so crusted up in Panko that they aren't useable. 

5.  Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4 inch oil (enough to generously cover the bottom).  Note: the oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control.  Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side.  If browning too quickly, reduce heat.  Once zucchini are done frying, transfer them to a plate lined with paper towels and serve warm with Aioli sauce. 

How to make Aioli Sauce/Dip:

In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper.  Stir to combine. 

Mushroom Swiss Chicken Casserole

 2 chicken breasts, cooked and shredded

1 tsp onion powder

8 oz white mushrooms, cleaned and saute in 2 Tbsp butter

1 cup sour cream

14 oz can cream of chicken soup

1 tsp smoked paprika

1 1/2 tsp salt

1 cup Swiss cheese, shredded

Preheat oven to 350 degrees.  In a large mixing bowl, mix sour cream, cream of chicken soup, water, paprika, onion powder, salt and pepper.  Add in shredded chicken and sauteed mushrooms.  Mix well.  Fold in cheese.

Pour in a slightly greased 9x13 casserole dish.  Cover and bake 30 minutes. Uncover and bake another 10 minutes until the top is browned and bubbly.  Serve.

Creamy Lemon Icebox Pie

 2 (14 oz) cans , sweetened condensed milk

3 egg yolks

4 oz softened cream cheese

2/3 cup lemon juice

pinch of salt

1 cup heavy whipping cream

2 Tbsp confectioners sugar

prepared crust

 

1.  Preheat oven to 350 degrees.  Have prepared crust ready.

2.  In a large bowl, combine, sweetened condensed milk, egg yolks, lemon juice, cream cheese and salt.  Mix with hand mixer for 2 to 3 minutes until smooth and thick.

3.  Pour mixture into prepared pie crust and bake for 10 minutes.  Remove fro oven and allow to cool. Refrigerate for 1 to 2 hours to set.

4.  In a chilled bowl, mix confectioners sugar with heavy whipping cream.  Beat with a hand mixer for 3-5  minutes until soft peaks form.  Chill in refrigerator until ready to use. 

5.  Garnish with lemon zest and whipped cream to serve.

Chickpea Avocado Mash with Lemon

 15 oz can chickpeas

1 ripe avocado

juice fro 1/2 lemon (about 1 1/2 Tbsp or more to taste)

salt and pepper, to taste

 

1.  Rinse and drain chickpeas and place in a bowl.  Mash with a potato masher or fork.

2.  Cut avocado in half and remove pit.  Scoop out the avocado and place in bowl.

3.  Mash again to combine with the chickpeas.

4.  Add lemon juice and stir.  Salt and pepper to taste.

Notes:  serve it with crackers, on bread as a sandwich, or with sprouts, tomato, spinach, green onion, etc.

Baked Cheddar Cauiflower Bites

 2 cups cauliflower florets, frozen or fresh1 cup cheddar cheese

1 egg

1/4 tsp oregano, optional

1/4 tsp garlic powder, optional

salt and pepper to taste

1.  Preheat oven to 375 degrees.  Grease a 24 cup mini muffin tin with oil and set aside (you can also use a 12 cup standard uffin tin).

2.  Place cauliflower florets in a microwave safe bowl and cover with plastic wrap.  Microwave for 7-8 minutes or until cauliflower is tender.  This step can also be achieved o the stove top by blanching cauliflower in hot water for 5 minutes.  Be sure to drain well.

3.  Place steamed cauliflower in a food processor and plus for just a few seconds or until the cauliflower resemble rice.  Remove from food processor, place in a clean dishcloth adn squeeze to drain as much water as you can out of the cauliflower.

4.  Place cauliflower in a large bowl, add egg, cheddar cheese, herbs, and salt and pepper.  Mix with a spoon until fully combined.  Scoop a tablespoon of the mixture into each muffin tin using a cook scoop or by hand.

5.  Bake for 12-15 minutes or until the edges are golden and the middle is no longer soft.  Remove from oven and cool for a few minutes before removing  from pan.  Serve with your favorite dipping sauce.

Notes:  If you have muffin pan liners go ahead and use them because they will ensure the cauliflower bites don't stick to the pan.

Hummus Chicken Salad

 1 cup cooked chicken, shredded or cubed

1/2 cup hummus 

wrap, crackers, or bread

Combine shredded chicken and hummus in a large bowl and serve in a wrap, on crackers, on sandwich bread, on a salad or even use as a dip.

Mushroom RIce Pilaf

 1/2 Tbsp olive oil

1 small onion, diced

6 large mushrooms, chopped

3/4 cup brown rice

1 3/4 cups vegetable broth

salt and pepper, to taste

On medium heat add oil in a small sauce pan and onions; let onions cook until translucent.  Add mushrooms to the pot stirring occasionally, about 5 minutes.  Stir in rice and let it cook for 3 minutes.

Stir in vegetable broth, add salt and pepper and cover with lid; reduce heat to low and let cook for 25 -50 minutes or until the rice is tender.

Italian Bruschetta

 6 medium Roma tomatoes, ( 1 1/2 lbs), chopped small diced with a hand chopped

fresh basil (1/3 cup), roll and cut into thin ribbons

5 garlic cloves, minced  (set aside in a small bowl 1 minced clove and 3 Tbsp extra-virgin olive oil)

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1/2 tsp salt

1/4 tsp pepper

In a medium bowl, add tomatoes, basil, garlic, olive oil, balsamic vinegar, salt and pepper.  Mix and let marinate for about 15-10 minutes.

 

Italian Baguette

shredded Parmesan cheese

In the meantime, preheat oven to 400 degrees.  Cut a Italian baguette into slices and place on a single layer on a baking sheet. Brush both sides with the garlic/oil mixture. Top with shredded Parmesan cheese.  Bake in the oven for 5 minutes.  Broil for 1-2 minutes for the edges to get crispy golden brown. 

To serve: Separate the crispy bread from the tomato mixture.  Add a spoonful  of tomatoes on top of the bread.  Can garnish with olive oil or balsamic glaze.  Eat immediately.

Recipe:  Natasha's Kitchen

Pan Seared Sea Scallops

Herb Butter:

 1/2 shallot, diced very small

1-2 garlic clove, minced

2 Tbsp chives, small diced

2 Tbsp thyme, small diced

1/4 cup parsley, small diced

zest 1 lemon

juice of 1 lemon

2 sticks unsalted butter, room temperature

In a stand mixer, blend the butter for 5 minutes.  Add the lemon juice and the herbs.  Add salt and pepper to taste.  Set aside.

 

Sea scallops:

1 lb sea scallops, remove the feet, pat dry with a paper towel

sunflower oil

2 Tbsp butter, cut into smaller cubes

Season the scallops on both sides with salt and pepper. In a stainless steel skillet, add 2 Tbsp of oil on high heat.  It's ready when it starts to smoke.  Quickly add the scallops in a single layer, not touching. Turn down the heat to medium.  Add butter cubes to skillet.  Cook for 90  seconds-2 minutes.  Will be golden brown. Flip and cook for 30-45 seconds.  Remove scallops to plate.  Drain fat from the skillet.  

Add vegetable broth with the scallop bits still in the skillet.  Cook down on medium heat.  Add 1/4 cup herb butter and whisk until combined.  

Serve Sea Scallops on a plate with juice drippings and the cooked/mixed herb butter on top.  Add some lemon zest for garnish.

Recipe:  Chef Billy Parisi

Coconut Shrimp

 Ingredients for Coconut Shrimp:

1 lb large shrimp (21-25 count), peeled and deveined with tails left on

1/4 cup all-purpose flour

1/2 tsp garlic powder

1/2 tsp salt

2 large eggs, beaten

1 1/2 cups sweetened shredded coconut, (Baker's brand angel flake coconut sweetened)

1/2 cup Panko bread crumbs

light olive oil or vegetable oil or coconut oil

 

Ingredients for Shrimp Dipping Sauce: 

1/4 cup sweet chili sauce

1/4 cup apricot preserves or apricot fruit spread

1.  Rinse shrimp in cold water and pat dry with paper towels.

2.  Set up 3 shallow bowls.  In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt.  In the second, beat 2 eggs with a fork.  In the third, combine 1 1/2 cups coconut flakes and 1/2 cup Panko bread crumbs.

3.  Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumbs mixture onto your shrimp.  Transfer to a platter and repeat with remaining shrimp.  Once all shrimp are breaded, either saute right away or refrigerate for later.

4.  To saute- place a large pan over medium heat ad add enough oil to generously cover the bottom (1/4 inch deep. Once oil is hot (350 degrees) , add shrimp and saute 2 minutes per side until golden brown and shrimp is pink and cooked through.  Cook in batches and don't overcrowd the pan.

5.  Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves.  Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving.

Recipe:  Natasha's Kitchen

Balsamic Grilled Vegetables

 

1 medium zucchini, chopped

1 medium yellow squash, chopped

1/2 lb baby bella or brown mushrooms, cut in half

1/2 large sweet or yellow onion, cut into thirds and pieces separated

1/2 lb snap peas 

Balsamic Marinade:

1/4 cup olive oil

3 Tbsp balsamic vinegar

1 tsp salt

1/2 tsp pepper

 

Preheat grill to medium/high heat.  In a large bowl add all the vegetables and toss to combine. Drizzle marinade all over vegetables and stir to combine. Let them marinade at room temperature for about 10 minutes. 

Lightly oil your grill basket with non-stick spray.  Preheat the basket inside the grill for 10 minutes.  Transfer the marinated vegetables to the hot grill basket,Grill with the lid down for 10-12 minutes.  Every 3-4 minutes stir so it evenly cooks.  When they are crisp tender or cooked to your desired doneness transfer them to a serving platter.

Serve with BBQ or as any meals sidedish.

Recipe:  Natasha's Kitchen

Fresh Raspberry Yogurt Bundt Cake

 2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

zest of 1 lemon

1 cup butter, softened

1 cup sugar

3 eggs

2 Tbsp lemon juice

6 oz plain Greek yogurt, 1 container, (Chobani brand)

2 cups fresh raspberries

3 Tbsp flour

Raspberry Frosting:

4 oz cream cheese, softened

1/4 cup seedless raspberry jam or preserves

1 cup powdered sugar

3 Tbsp milk

1.  Preheat oven to 325 degrees.  Grease ad flour a bundt pan and set aside.

2.  In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.

3.  In a separate bowl cream together butter and sugar until light and fluffy.  Mix in eggs and lemon juice.  Add to flour mixture, then mix in yogurt.

4.  In a small bowl, toss fresh raspberries and flour together.  Carefully fold them into the cake batter  Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean)

5.  Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart)  Let cake cool completely, then drizzle with frosting.

Frosting Instructions:

In  a small bowl, beat cream cheese and raspberry jam together.  Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Notes:  Don't skip coating the raspberries in flour.  It helps them from sinking to the bottom of the batter.

Serves 12

Bacon Ranch Chicken Enchiladas

 cooking spray

2 Tbsp olive oil

1/4 cup chopped yellow onion

1/2 rotisserie chicken, chopped

1/4 cup crumbled cooked bacon

2 Tbsp roasted garlic

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic power

1 bunch green onions, chopped

2 Tbsp ranch dressing

2 Tbsp sour cream

15 (6 inch) corn tortillas, or more to taste

2 cups shredded Cheddar-Monterey Jack cheese blend

1 cup mild enchilada sauce

 

1.  Preheat the oven to 450 degrees.  Spray a 9x12 brownie pan with cooking spray.

2.  Heat olive oil in a large skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in chicken, bacon, and roasted garlic.  Season with salt, pepper, and garlic pwder. Stir in green onions.

3.  Mix ranch dressing and sour cream together in a small bowl.  Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

4.  Hold 1 tortilla and spoon 2 Tbsps chicken mixture across the middle.  Sprinkle 1 Tbsp Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up.  Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll.  Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

5.  Pour enchilada sauce on top of filled tortillas to cover without drowning them.  Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

6.  Bake in the preheated oven until bubbly on top, about 15 minutes. 

Serves 6

Air Fryer Zucchini Chips

 For the zucchini chips:

1 medium zucchini (about 8 oz)

1/2 tsp Kosher salt

cooking spray

2 Tbsp grated Parmesan cheese (about 1/2 oz), divided

1/2 tsp garlic powder, divided

For the Herby yogurt dipping sauce:

1 small clove garlic

2 tsp finely chopped fresh basil leaves, plus more for serving

1/4 cup plain whole-milk or 2% yogurt

1/2 tsp grated Parmesan cheese

pinch Kosher salt

freshly ground black pepper

1.  Using a mandoline or sharp knife, cut 1 medium zucchini crosswise into very thin rounds about 1/8-inch thick.  Toss with 1/2 tsp Kosher salt in a bowl, spread them out in a single layer on a double layer of paper towels to dry, then set aside for 3 to 10 minutes.

2.  Finely grate 1 small garlic clove into a small bowl.  Finely chop 2 tsp fresh basil leaves and add to the bowl.  Add 1/4 cup plain yogurt, 1/2 tsp grated Parmesan cheese, a pinch of Kosher salt, and a few grinds of black pepper.  Stir to combine.  Garnish with more chopped basil leaves, if desired.

3.  Heat an air fryer to 370 degrees.  Pat the tops of the zucchini slices dry with paper towels.  Coat the air fryer basket or tray with cooking spray.  Add enough zucchini slices to sit in a single, even layer.  Coat with cooking spray, then sprinkle with 1 Tbsp of the grated Parmesan cheese and 1/4 tsp of the garlic powder.  Air-fry until golden-brown, 7 to 8 minutes.  Check the chips halfway through:  Smaller chips may brown and crisp before larger ones, so remove those that are ready with tongs.

4.  Carefully transfer the chips with a slotted spoon or tongs to a serving plate or bowl.  Repeat air frying the remaining chips, patting them dry before placing in the air frying if needed.  Serve immediately with the dipping sauce.

Notes:

Make ahead: Herby yogurt sauce can be made up to 2 days in advance and refrigerated in an airtight container.

Storage:  Air fryer zucchini chips are best eaten the day they are made.  Leftovers can be stored in an airtight container at room temperature and reheated in the air fryer for 2 minutes to re-crisp.

Blue Ribbon Fruit Salad

 1 (20 oz) can pineapple chunks, in their own juice

1 (15 oz) can mandarin oranges, drained

1 bunch green grapes, halved, about 3/4 lb

2 bananas, cut in slices

1 (16 oz) pkg strawberries, sliced 

1 small box  (3 oz)small of vanilla instant pudding (Jello brand only)

1.  Pour the pineapple, juice and all, into a bowl.  Add the pudding mix and stir until creamy.  Stir in the drained mandarin oranges.

2.  Add additional fruit.  Stir in completely until covered and creamy.

3.  Refrigerate the salad for a while until it is nice and chilled.  Don't let it sit too long or the bananas will turn brown.  You can also serve right after making this without chilling.  

 

* Note: you can also add other fruits that you like.

Polish Potato Salad

5-6 Medium size red potatoes

1 medium white onion, finely grated

2/3 cup cold water

1/2 cup white vinegar

1/2 tsp salt

1 tsp sugar

1 cup mayo

 

Cook potatoes in skins and fork tender, peel and slice. Place sliced potatoes in a large bowl.

  In another large bowl combine the onion, water, vinegar, salt and sugar. Mix well and pour over top of the potatoes.Slough it around, don't stir.  To combine better pour back and forth from bowl to bowl. Let sit.

In another bowl add mayo and stir so its smooth. Add potatoes to the mayo bowl. Pass it back and forth from the bowls to mix. Put in the refrigerator for 2 hours. Serve

Recipe:  Martha Stewart

Homemade Chicken Soup

 3-4 lb chicken, cut into piece

1 carrot, large chop

1 parsnip, large chop

1 yellow onion, cut into chunks

2 ribs celery, cut into chunks

fresh thyme

fresh parsley

1/4 tsp peppercorns

salt

In a large stock pot put in chicken pieces into cold water covering the bottom.  Add the carrot, parsnip, onion, celery, thyme, parsley peppercorns and salt.  Cover with more water if needed.  Should be 1 inch above the chicken.  Boil for 20 minutes.  Skimming the top continually.  Remove the chicken and let it cool.  Pull off the meat into smaller pieces for the soup.  Put the bones back into the broth. Discard the rest. 

Turn back on the heat of the broth and cook for 1 more hour. Strain the vegetables and bones (discard) from the broth.  Should have about 6 cups of broth. Skim off any fat from the top of the broth.  Return broth to stock pot. Add carrots, celery and parsnips to the broth.  Cook for 6-8 minutes until vegetables are fork tender. Add the chicken back into the pot.  Serve.

2 carrots, cut into 1/4 inch pieces

2 ribs celery, cut into 1/4 inch pieces

1 medium/small parsnip, cut into 1/4 inch pieces 

*Note: You can add cooked rice, noodles to the soup.

Recipe:  Martha Stewart

Fried Cabbage

 1 green cabbage, sliced

salt

Vidalia onion, chopped

black pepper

garlic powder

onion powder

Heat up a Cast Iron Skillet with little bacon grease.  It should sizzle when you put it in.  Sprinkle some salt.  Cover it with a lid. Add onion to cabbage. Cook for 20 -30 minutes.  Stirring occasionally, keeping the lid on.

Recipe:  Mama Sue

Macaroni Salad

 1/2 lb (8 oz) elbow pasta

3 hard boiled eggs

1/3 cup sweet pickle relish

1/2 cup mayo

1 Tbsp lemon juice

1 Tbsp sugar

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1 large carrots, diced fine

bell peppers (optional)

Cook past and eggs together.  Put eggs in cold salted water, add pasta when it boils.  Simmer for 10 minutes.  Rinse pasta under cold water and let it cool. 

In a large bowl add all ingredients, the pasta last.  Mix well and cool in the refrigerator.

* double the recipe for a large crowd.

Recipe:  hillbilly kitchen

Blueberry Buttermilk Pancakes

 3 cups self rising flour

2 Tbsp granulated sugar

2 3/4 cup buttermilk

2 egg, beaten 

1 stick butter

2 tsp vanilla extract

2 cups blueberries

 

Mix together in a large bowl.  Cook on a griddle.  

 

Recipe:  Mrs happy homemaker

 

Potato Salad

 Russet medium potatoes, peeled and cubed

4 eggs, hard boiled

1 bunch green onions, chopped

2 stalks celery, chopped

1/4 cup fresh dill

pickle juice

2 sweet pickle, chopped

mayo

sour cream

salt and pepper 

In a large salted pot of cold water add potato cubes and eggs.Boil the water and simmer for 10 minutes. Set aside to cool.   Mix ingredients in a large bowl, celery, green onion, fresh dill, pickle juice, sweet pickle, mayo ,sour cream , mustard, salt and pepper. Add the potatoes and eggs. Mash a little bit of the potatoes and keep some in cubes. Top with paprika. Put in refrigerator for 2 hours. 

Recipe:  Nicole's Allrecipe

Hot Spinach and Artichoke Dip

 10 oz frozen spinach, thawed and drained

2 cans artichokes, quartered

1/2 cu mayo

1/2 cup sour cream

1/2 crup cream cheese

1/2 cup Parmesan cheee

1 Tbsp Worcestershire saucea

1 tsp hot sauce (optional)

Mix together in a bowl.  Put in a casserole dish and bake until hot and creamy in a 350 degree oven for 10-20 minutes.

Recipe:  Nicole Allrecipes

Deli Potato Salad

 3 lbs russet potatoes, peeled and cut in cubes

2 eggs, hard boiled

2 celery stalks, small chopped

1/2 yellow onion, small chopped

1 1/2 cups mayo

1/4 cu sugar

1 1/2 tsp salt

2 tsp white vinegar

2 Tbsp sweet pickle relish

2 tsp yellow mustard

2 Tbsp instant mashed potato flakes

green onions

paprika

In a large salted pot of boiling water cook potatoes and eggs together.  Simmer for 10 minutes after water boiled.  Cool potatoes and eggs.  In a large bowl add mayo, eggs, sugar, salt, white vinegar, sweet pickle relish, yellow mustard, yellow onion and celery. Add the potatoes and fold them in.  Add potato flakes and top with green onions and paprika.  Refrigerate for 4-6 hours.  Serve.