Goodwiches

Ingredients:
flour tortillas
mayonnaise
steamed broccoli / cauliflower florets
onions, sliced & sautéed with bbq sauce
cheddar cheese, shredded
dill pickles, sliced lengthwise
shredded carrots

Directions:
Place everything out on the table and assemble wraps as you like. Add other ingredients if you like - avocados might be nice in place of the mayo.

Lentil Salad

Ingredients:
dressing
2 tbsp. olive oil
3 tbsp. lemon juice
4 green onions, chopped
1 garlic clove, minced (or garlic salt)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. dry mustard
salt and pepper
1/8 tsp. crushed red pepper flakes

salad
2 cups lentils, cooked
1-2 tomatoes, diced
1 cup cooked ham, diced (optional)
green pepper rings

Directions:
Combine all dressing ingredients in a bowl. When well mixed, add warm lentils, tomato and ham. Stir to combine. Refrigerate overnight. Garnish with pepper before serving.

Sauerkraut Pierogi Filling

Ingredients:
2 cans sauerkraut
2 tbsp butter
1/2 lb bacon, cut into pieces
1 med onion, diced finely
pepper to taste

Directions:
Dump sauerkraut and juices into a large saucepan. Add butter. Cook, covered, over medium-low heat for an hour or two (the longer you cook it, the more mellow the flavor. If you want to cook it longer, it's fine, you'll just need to add some water so it doesn't burn.)

Place sauerkraut in a colander and push out as much liquid as possible. Leave draining while you prepare the bacon. In a large frying pan, cook bacon until fat is rendered and the edges turn crispy. Add onion, cook until translucent. Add sauerkraut and pepper, stirring until heated through. Return everything to the colander, and push out as much liquid as possible. Cool, draining as thoroughly as possible.

When adding this filling to pierogi, squeeze out any additional water while forming balls of filling.

Beef Pierogi Filling

Ingredients:
2 cups grated onion
1 1/2 lbs ground beef
1 tsp salt
3/4 tsp dried marjoram
3/4 tsp dried sweet basil
1/4 tsp pepper
1/3 cup fine bread crumbs
2 tsp beef stock / broth / bouillon

Directions:
Fry onion until tender, add meat. Cook until browned, stir in seasonings and bread crumbs. Add just enough stock to make a paste. Cool to make handling easier.

Great Grandma Rose's Pierogi Dough

Ingredients:
2 cups flour
2 eggs
1/2 tsp salt
1/2 cup butter, melted
(1/4 cup cold mashed potatoes if desired)
(small amount of water as needed for additional moisture)
ridiculous amounts of butter as desired for coating pierogi

Directions:
Mix all ingredients by hand in a large mixing bowl. Knead until elastic and smooth. Roll out on a floured surface and cut into 4 inch circles. Place rounded ball of filling in the center of each circle. With water, moisten the edge of half the circle. Fold the circle over and pinch the edges well to seal. With a fork, crimp the edges. Boil in batches of about 12 pierogi for about 7 minutes or until tender. (Can throw a scrap of dough into the water with the pierogi - then test this for tenderness.) Place in a tray coated with melted butter and drizzle more melted butter over the top of the pierogi as they come out of the water. Continue cooking your batches until all are cooked. Can cool and reheat with more butter later or serve hot. Sauteed onions in the butter topping are optional but delicious.

Spritz Cookies

Ingredients:
1 cup butter (can substitute Earth Balance to make dairy free)
1 cup powdered sugar
1 egg
1 tsp. almond extract
a few drops food coloring (optional)
¼ tsp. salt
2 ¼ cups all-purpose flour

Directions:
Preheat the oven to 375 degrees. Cream butter and sugar well. Add egg and almond extract and mix until light and fluffy. Add food coloring if desired. Mix in salt and flour. Fill cookie press; press onto cool ungreased baking sheets. Add sprinkles if desired. Bake at 375 for 5 minutes or just until set. Cool on wire racks.

Jam Thumbprint Cookies

Ingredients:
¾ cup butter, softened
½ cup white sugar
1 tsp vanilla extract
2 egg yolks
¼ tsp salt
1 ¾ cups AP flour
½ cup jam or preserves, any flavor

Directions:
Preheat the oven to 375 degrees. Cream together the butter, sugar, vanilla and egg yolks. Mix in salt and add flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft to work with, refrigerate for 15-20 minutes. Place balls 2 inches apart on cool ungreased baking sheets.

Use your thumb or the handle of a wooden spoon to make an indentation in the center of each cookie. Spoon your jam into a sandwich bag and snip off a tiny corner of the bag. Use this to pipe about ½ tsp. of jam into each indentation. Bake at 375 for 8-10 minutes or until golden brown on the bottom. Cool on wire racks.

Pistachio Chicken

Ingredients:
handful of shelled pistachios (I use salted ones)
fresh boneless skinless chicken breasts
olive oil

Directions:
In a food processor, pulse the pistachios until finely chopped - some small pieces and some "pistachio flour." Pour this onto a plate. Dredge chicken breasts in the pistachios and pan-fry in a little olive oil until cooked through.

I have found it works best to pound your chicken breasts to about 1/4" thick - that way the pistachios and chicken cook at an even rate.

The Best Dressing Ever

Ingredients:

3 qt Pepperidge Farm croutons
3/4 C chopped onions
1/2 C chopped green onions
1/4 C fresh parsley
1 C chopped celery
3/4 lb sausage
1 1/2 t sage
fresh ground pepper
1-2 C turkey broth (chicken broth is okay)
2 eggs

Directions:

Cook sausage. Drain fat. Mix ingredients in large bowl. Bake at 350 until hot in center.

We often make a huge batch and freeze half for Christmas!

Heavenly Herb Rolls (Breadmaker)

Ingredients:
Ingredient Small Medium Large
Milk 5/8 cup 1 cup 1 1/4 cup
Oil 2 tbsp 3 tbsp 1/4 cup
Sugar 1 tsp 1 1/2 tsp 2 tsp
Salt 1/2 tsp 3/4 tsp 1 tsp
AP flour 2 cups 3 cups 4 cups
Chopped onion 1/4 cup 1/3 cup 1/2 cup
Dried dill 1/2 tsp 3/4 tsp 1 tsp
Dried basil 1/2 tsp 3/4 tsp 1 tsp
Dried oregano 1/2 tsp 3/4 tsp 1 tsp
Yeast 1 1/2 tsp 2 tsp 2 1/2 tsp

Directions:
Place ingredients in dough pan, select Dough setting and press Start.

When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan and turn out dough onto a lightly floured surface.

Grease a large baking sheet. You'll need two for the large recipe.

Gently roll and stretch dough into a rope. With a sharp knife, divide dough into (9 / 14 / 18) pieces. Roll each into a ball and place on prepared baking sheet.

Cover and let rise in a warm oven for 30-45 minutes or until doubled in size. Bake in a preheated oven at 425 for 12 to 15 minutes or until golden brown.

Note: I made the medium and added 2 tsp of gluten to the recipe... Mmm!

Coffee Creamer

Ingredients:
2 cans evaporated milk
2 cups powdered nonfat milk
3/4 cup french vanilla syrup
3/4 cup water
1 cup sugar

Directions:
Blend well. Store in refrigerator. Shake well before each use.

Note: This doesn't have quite the same feel as store-bought creamers. It ends up making your coffee taste much more like a latte or a cappuccino.

Lipton Soup Pork Roast

Ingredients:
3 lbs. pork roast
1 package Lipton Onion Soup mix
1/2 c. ketchup
1 t. cracked black pepper
1 t. garlic powder
1 can chicken broth

Directions:
Place pork roast in crock pot. Combine remaining ingredients and pour over roast. Cook on low 8 hrs. or until done. You can thicken juices for gravy when done. Or, I've used the sauce as liquid when cooking wild rice to serve on the side. Yum!

Leftover Oatmeal Cookies

Ingredients:
2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening (I use Earth Balance, a butter substitute)
2 eggs
1 1/2 c. cooked oatmeal

Directions:
Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.

Cooked Oatmeal Scones

taken from Seasonal Ontario Food

Ingredients:
2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)

Preheat the oven to 350°F.

Mix the milk in with the oatmeal, half at a time.

Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.

Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)

Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.

Baked Spaghetti

Ingredients:
1 lbs. vermicelli/thin spaghetti
2 cups Velveeta cheese, shredded
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 can condensed tomato soup
1/2 can milk

Directions:
1. Cook spaghetti till just tender.
2. In deep casserole dish, fold in cheeses and spaghetti. Depending on the size of your dish, you might have to do this in stages.
3. In separate bowl, combine tomato soup and milk with a wire whisk. Pour mixture over spaghetti & cheese. Again, you might have to do this in stages.
4. Bake uncovered at 375 for 30 minutes. N.B. -- Check after 20 minutes! It's done with there's a slight crisp along the edges and some bubbling in the middle.

Great meatless meal!

Hamburger Casserole

Ingredients:
1 box Kraft Deluxe macaroni & cheese dinner, made w/2% milk
1 can cream of mushroom soup
1 lbs. ground beef
splash of milk, as needed
salt
pepper

Directions:
1. Season & brown ground beef. Drain grease.
2. Cook macaroni. Drain.
3. Dump cooked macaroni into casserole dish. Mix in cheese sauce packet.
4. Mix in burger and cream of mushroom soup. Add milk to desired creaminess.
5. Microwave covered for 3 minutes to warm through.

Variation: Add Worcestershire sauce to burger when it's almost browned. It makes the burger a little more moist.

Chocolate Pound Cake

Ingredients:
1 cup boiling water
2 ounces unsweetened chocolate
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 3/4 cup light brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
confectioner's sugar


Directions:
In a small bowl, pour boiling water over chocolate; let stand 20 minutes. Preheat oven to 325. Grease a 9x5x3 inch loaf pan.

Combine flour, baking soda, and salt in a small bowl. Set aside. With electric mixer, combine butter, brown sugar, eggs, and vanilla until blended. Beat in flour mixture alternately with sour cream. Add chocolate mixture, and beat until combined. Pour into prepared pan.

Bake 60 - 70 minutes, until cake tester comes out clean. Cool in pan on rack for 15 minutes. Remove from pan, cool completely on rack. Sprinkle with confectioner's sugar before serving.

Delicious with a scoop (or two!) of Breyer's all natural vanilla ice cream!

Cranberry Bread

Ingredients:
2 cups AP flour
2 cups WW flour
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. orange peel
dash salt
1 cup walnuts, chopped
12 oz. bag cranberries, rinsed & chopped
1/4 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups orange juice

Directions:
Blend flours, baking powder, baking soda, orange peel and salt in processor. Place in large mixing bowl. Add walnuts and cranberries to bowl. In processor, blend butter and sugar. Add eggs and juice. Turn into bowl, and blend til just mixed. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Or, make 24 muffins and
one mini loaf pan. Bake at 350 for about 25 minutes.

Broccoli Chicken

Ingredients:
3-4 chicken breasts
1-2 small cans of cream of broccoli (or cream-of-whatever)
Fresh broccoli

Directions:

Place the chicken breasts in the crock pot, pour the cream of broccoli on top, if too thick, thin it w/some milk and cook on high for 4 hrs. After that add the broccoli florets on top of everything for another 15-20 mins (depending on how hard/soft you like your broccoli) and it's done.

Serve over rice, super yummy and quick.

Chicken Azteca

Ingredients:
1 lb boneless skinless chicken breast
1 can black beans, rinsed
1 cup salsa
2 cup corn
cumin
8 oz cream cheese
salt
pepper

Directions:
Mix 1/2 of salsa, whole can of black beans, and about a half teaspoon of cumin together and put on bottom of crock pot. Place chicken on top of bean and salsa mix, then spoon rest of salsa over chicken. Season with salt and pepper. Cook on low 8-10 hours or high 4 hours. 30 minutes before serving shred chicken, add corn and cream cheese. Stir to distribute cheese before serving. I like to serve over rice.

This is a very forgiving recipe, I use different amount of everything each time and it always turns out great.