Zucchini Bread

3 eggs
1 C. oil
2 C. sugar
2 C. grated Zucchini
3 tsp. Vanilla
3 C. flour
1 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Nuts (optional)

Mix all ingredients in a bowl until well mixed. Pour into greased loaf pans and bake at 325 degrees for 1 hour, but check loaves after 45 minutes. A toothpick inserted into the center of the loaf will come out clean when the loaf is done.
will make 5 mini loaf pans or 2 regular loaf pans.


Generally:
Mini loaf pans will take 45 minutes to cook
normal loaf pans will take 1 hour

Jacquie’s Strawberry Crisp Recipe

1 pint fresh strawberries, washed and sliced
2 tbsp splenda (you can use sugar if you want, but I think you need 3-4 tbsp if you're using sugar)

Topping:
1/2 cup uncooked rolled oats
1/4 cup flour
1/4 cup firmly packed brown sugar (I want so try this with splenda brown sugar blend one day, but haven't, so IDK the conversion)
2 tsp ground cinnamon
1/2 tsp ground ginger
3.5 tbsp butter or margarine (softened)

I never actually measure the strawberries, I just make sure that I have enough to cover the bottom of a baking dish. If you use a really big baking dish (or if you just like the oatmeal topping like me), you should double the topping ingredients.

Spread out strawberries in the bottom of a baking dish. Sprinkle splenda over the strawberries, and lightly toss to coat. In medium bowl, combine oats, flour, brown sugar, cinnamon and ginger. Cut in butter until mixture is crumbly. Sprinkle topping over strawberries. Either cover and microwave for 7-10 minutes, or bake uncovered at 375 F for 25-30 minutes. Serve warm with vanilla ice cream.

Ranch Chicken with Pasta

8 Oz spiral noodles (or any kind of pasta you have)
1 Lb boneless skinless chicken breasts cut into chunks
1 Pkg. dry ranch dressing mix
1 Tblsp oil (or use Pam spray)
1 Tsp. oil
1/2 C diced onion
1 Jar roasted red peppers -- (7 oz) drained, rinsed and sliced
1 C sour cream (low fat works fine)
2 Tblsp milk
parmesan cheese

Put chicken and 2 tblsp dressing mix in a ziplock and shake to coat.
Saute in oil w/garlic and onion Add peppers for last 1-2 minutes to
heat through. Mix remaining dressing mix with sour cream and milk. Stir
into hot cooked pasta, add chicken and toss. Sprinkle with parmesan
cheese.

Pop Up Pancake

Makes 24 muffins or fills a 9×13 baking pan

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?

Pierogies

Homemade Pittsburgh Pierogies with Sour Cream

Whether you spell it pierogi, piroghi or pierogie, authentic homemade pierogies are a delicious treat and a Pittsburgh tradition. Here in Pittsburgh we eat more than 11 times the pierogies of any other city in the nation, according to a recent survey, with pierogi fillings ranging from standard potato and cheese to sweet prune. A popular Pittsburgh business, Pierogies Plus, ships pierogies as far away as Alaska and Hawaii. The Pittsburgh Pirates even hold a pierogi race during the bottom of the 5th inning at every Pirates home game.

Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers.

Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients:

• 2 cups flour, plus extra for kneading and rolling dough
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream, plus extra to serve with the pierogi
• 1/4 cup butter, softened and cut into small pieces
• butter and onions for sauteing
• ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:

Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
Homemade Pierogi Tips:

1. If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
2. If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
3. You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Chicken Cordon Bleu

2 skinless, boneless chicken breast halves

2 slices Swiss cheese

2 slices ham

1 tablespoon all-purpose flour

1/4 teaspoon paprika 2 tablespoons butter

2 tablespoons and 2 teaspoons dry white

wine

1/4 teaspoon chicken bouillon granules

1 teaspoon cornstarch

1/3 cup heavy whipping cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken

Chicken Noodle Soup

1 broiler-fryer, cut up and skinned

2 medium carrots, peeled and chopped
1/2 cup chopped onion
2 stalks celery, chopped
2 1/2 teaspoons salt (or less)
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 quarts water
2 1/2 cups uncooked medium egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker  in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
This recipe for Chicken Noodle Soup serves/makes 8

Brown Sugar Chicken

6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Place Chicken in a crockpot. Combine all remaining ingredients in a bowl, mix together then pour over chicken in crockpot. Cook on low for 6-8 hours, or on high for 4-6 hours. Serve over rice with sauce.

Arroz Con Pollo

Preparation time: 20 minutes, marinating: 2 hours minimum, cooking: 45 minutes.

2 lg. cloves garlic, crushed
1 tsp. salt
1 (4 lb.) chicken, cut into 8 serving pieces
2 tbsp. oil
1 med. Spanish onion, chopped
1 med. green bell pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
Juice of 1 lime
1/2 tsp. white pepper
1 c. tomato sauce
1 c. water
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips
1/3 c. pitted, coarsely chopped green olives

To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours.

Heat 1 tablespoon oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.
Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and water.

Sugar Cookies

• 
  1 cup butter
• 1 tsp. vanilla
• 1 1/2 cup sugar
• 3 eggs
• 4 cups flour
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• 1/2 tsp. salt

Cream butter and vanilla. Add sugar gradually creaming, till light and fluffy. Add eggs, 1 at a time, beating after each. Sift dry ingredients together. Add gradually to creamed mixture. Chill thoroughly (3-4 hours). Foll on well floured surface to 1/8-1/4 inch. Bake on ungreased sheets in 350 degree F oven 6-8 minutes. Cool slightly on sheet; finish cooling on rack. Makes about 8 dozen cookies.

Sloppy Joes

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Monster cookies

1/4 cup butter, room temp
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup peanut butter
1 1/4 tsp baking soda
3 cups rolled oats
6 ounces m&ms

preheat oven to 350

Beat sugar, brown sugar and butter until creamy.
Add eggs, vanilla and baking soda and mix well.
Add peanut butter and mix.
Stir in oats, m&ms.
Place teaspoon full of dough on lightly greased cookie sheet 2 inches apart.
Bake for 10-12 minutes until lightly brown on edges.

Peach Cheesecake

Crust:  2 1/2 cups crushed  graham crackers

            1/2 cup butter or margarine

            6 Tbsp powdered sugar

Mix & save 1/4 cup for topping

Press into 9x13 pan

Filling: 2 Cups Water

            2 Tbsp Corn Starch

            1 Cup Sugar

            Cook on medium heat until thick

            Add : 3 oz peach jello mix & cool

            Add : 4 Cups Sliced Peaches

            Pour over crust & chill in freezer for 20 minutes

Topping : 8 oz cream cheese

            3 Tbsp Milk

            1 Cup Powdered Sugar

            Mix well and add 2 Cups Cool Whip

            Spread on top

Sprinkle with Saved Crust

Horse Poop & Shavings

1 small onion chopped

1/2 cup cooking oil

1 tsp paprika

1 lb hamburger

1 med green pepper - chopped

2 Tbsp flour in 1/4 cup water

3 tbsp sour cream

salt & pepper to taste

Saute onion. Add Meat and cook until slightly brown.

Add Green pepper. Cover with water and simmer for 1 hour

Add flour water and cook 10 more minutes

turn off heat and add sour cream

Season with Salt & Pepper to taste

Serve over mashed potatoes

Cabbage Rolls

 (known to put women into labor)

1 small cabbage

1/2 lb ground beef

1/4 lb smoked bacon or ham ground up.

1 med onion - chopped

1 clove garlic - crushed

1/4 lb washed long grain rice

1 Tbsp cooking oil

Salt & Pepper to taste

48 oz jar of sauerkraut

1/2 small can tomato paste

Dash curry powder

Mix meat, onion, garlic, rice, oil, Salt & Pepper.

Blanch Cabbage

Place 3 or 4 Tbsp of meat in cabbage leaf and roll up.

Line the bottom of casserole dish with cabbage rolls

Add half the Sauerkraut then put cabbage rolls on top. then last of saurkraut

Mix Tomato paste with 1/2 cup water, pour over rolls.

Sprinkle with dash of curry powder.

Bake at 350 for 2 hours

Chinese Cashew Chicken

1 lb Chicken breasts - cubed

2 medium Green Peppers - cut into chunks

3 Green Onions - whole thing sliced.

2 Carrots - Sliced

1 bag frozen peas

2 small cans Sliced Water Chestnuts

2-3 Cups Cashews

Sauce

1 Tbsp Oil

1/2 tsp Salt

2 cloves Minced garlic

1 tsp Ginger

1 Tbsp Cornstarch

2-3 Tbsp Soy Sauce

1/4 C Water

Place Garlic & Ginger in Wok with Hot Oil, Cook Chicken in Oil until meat is white, then add carrots and cook until soft. Add Peppers, peas, and Onions and cook a couple minutes more.

Mix Remaining ingredients in sauce well and add to wok along with water chestnuts and cashews. Cook until sauce thickens then serve warm over rice. 

Macaroni Tomato Casserole

(Which isn't really a casserole, but that's what we call it)

1-2 lbs Hamburger

1 package Elbow Macaroni

1 Can V8 Juice

2 Cans Diced Tomatoes

All the seasonings in the cupboard ( especially Black Pepper, Garlic and Seasoning salt)

Brown Hamburger  and Cook macaroni as directed

Pour into big pot.   Add tomatoes, Juice and Spices.

Simmer until it smells good!

(This is Grandma Lera's Recipe with a few adaptations.  She doesn't put Hamburger in hers.)  

Taco Rolls

1-2 lbs hamburger

Large Egg Roll Wrappers

1/4 Cup Chopped Carrots

1 Can Tomato Sauce

Refried Beans

Rectangles of Cheese

Brown Hamburger

Heat Beans Seperately

Lay wrapper on plate

Layer with Beans, Cheese & meat

Wet wrapper around edges.  Wrap Tightly

Deep Fry until golden brown. 

Sweet & Sour Chicken

1 lb Chicken cubed

1 Tbsp Cooking Oil

1 small Onion

1/2 tsp Garlic Powder

2 carrots sliced

1 medium Green Pepper

1 Tbsp Corn Starch

28 oz Can Pineapple Chunks

1/4 cup white vinegar

3 Tbsp Brown Sugar

3 Tbsp Ketchup

2 Tbsp Soy Sauce

1 tsp Ginger

Cook meat in oil and add Onion and Garlic.

Cover and Cook for 10 minutes.

Add Carrots, Green Pepper

Combine other ingredients and pour over.

Cover and simmer for 10 minutes

Serve over Rice

Chicken Biscuits

2 Tbsp Butter or Margarine

2 Tbsp Flour

1/4 tsp salt

Dash Black Pepper

1/2 Cup Milk

2 cups Cubed Cooked Chicken

1 1/4 Cup Shredded Cheddar Cheese

1 Can Pillsbury Grands Buttermilk Biscuits

Heat oven to 375.     In Medium saucepan melt butter, Stir in flour, Salt & Pepper until blended

Add Milk all at once. Cook 1 minute until thick.

Stir Occasionally.

Stir in Chicken & Cheese

Set Aside

Separate Biscuits.

Roll or Pat flat into 5 inch circles

Place 1/3 cup chicken mixture on each biscuit circle.

Wrap Dough around mixture. Seal to close.

Bake at 375 for 20-25 minutes until brown.

Spread a thin layer of butter or margarine on each biscuit immediately out of the oven. 

Zucchini Casserole

Step 1

Set Aside 4 Cups Dried Bread Crumbs (we have used small croutons) 

You can use prepared Stove Top Stuffing.. if you do, skip Step 2.

Step 2 (Stuffing Mixture)

1/2 cup water

1/3 cup butter or Margarine.

2 tsp Chicken Bouillon

1 tsp lemon pepper

1 cup chopped Onion

3/4 cup chopped Celery

   Saute until onion and celery are soft

    Pour over bread crumbs & mix

Step 3  (Veggie Mixture)

1 cup grated carrot (optional)

6 cups  Zucchini Chunks

1/4 cup chopped onion

   Saute in 1/2 Cup Butter or Margarine

*  I will also add Chicken after sauteing

Step 4 (Soup Mixture)

1 can Cream of Chicken (or Mushroom) Soup

1 cup Sour Cream

1 cup Grated Cheese

Combine

Line 13x9 pan with Stuffing Mixture.

Combine  Veggies with Soup mixture

Pour over stuffing

Bake at 350   for 30 minutes or until hot and bubbly