Polish Perogies with Sauteed Cabbage - Can be made Vegan!

This makes a great dish for a cold winter night.  I used to buy the pre-made ones.  But these are easy and taste so much better.  It has to be the love in there!  These are surprisingly easy so enjoy!  
To make these, you will need:

4 1/2 cups all-purpose flour

2 teaspoons salt
2 tablespoon melted butter (vegan - Earth Balance)
2 cups sour cream (vegan - Tofutti Sour Cream)
2 eggs (vegan - 3 eggs Ener-G egg replacer)
1 egg yolk  (vegan see above)
2 Tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded cheddar cheese (optional)(vegan - omit)
onion salt to taste
salt and pepper to taste
3 tablespoon butter
3 tablespoons olive oil
1 head of cabbage shredded
1 onion sliced
Salt and pepper to taste
1.  In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2.)  Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain and mash while still hot. If the potatoes are too dry, use either some milk or water to soften them.  Season with onion salt, salt and pepper. Set aside to cool.
3.)  Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center.
4.)  To cook the perogies in a sauté pan, melt the butter and the olive oil and heat it up.  Add the perogies and sauté until brown.  Do this in batches.  Transfer them on a paper towel lined pan into a 200 degree oven to keep them warm.
5.)  Add the cabbage and the onion in the same pan.  Toss to coat and sauté until the cabbage and onions are soft.  Salt and pepper to taste.
6.)  Serve the perogies on top of the cabbage and enjoy!

Fircracker Shrimp

This is normally an appetizer.  We weren't very hungry so, we had it as a light dinner.  It's hot, spicy and delicious!  
To make this dish you will need:
*1 cup of mayonnaise
*1/4 cup of Thai sweet chili sauce
*1 tablespoon of sriracha (if you don't like it hot, go lighter here)
*1 pound of frozen fried popcorn shrimp
*butter lettuce leaves
*½ cup of chopped scallions

1. Preheat your oven per package directions on your popcorn shrimp.
2. Spread the frozen shrimp out on your cookie sheet in a single layer and bake according to package directions.
3. While shrimp is baking, it is time to whip up your sauce!
4. First, mix your mayonnaise with the Thai sweet chili sauce.
5. Add sriracha. Mix well.
6. Once shrimp is cooked, allow for a few minutes to cool.
7. Toss the shrimp in the mixing bowl so it gets coated with the mixture.
8. On a separate plate, make a bed with your lettuce leaves.
9. Once your shrimp is coated, scoop some shrimp unto your lettuce.
10. Sprinkle with chopped scallions. 

Crock Pot Ribs



Yes, you can make perfect ribs in your crock pot.  This is not actually a recipe, it's more about method. You can use St. Louis ribs, baby back ribs, boneless ribs, country ribs.  Whatever suits your mood (or whatever is on sale!)  This is just a guideline. I leave the choices on this one up to you!






First, season the ribs.  Any combo of seasoning will do!  I use Salt, Pepper, garlic powder, ground cumin, ground cinnamon, paprika, ground ginger, and dry mustard powder.  The flavor combinations are endless!

Next, prepare the crock pot.  Take some aluminum foil and loosely crumble to make some balls.  Place the balls in the bottom of the crockpot.  Pour in 1/2 cup of some liquid  (Vodka, tequila, whiskey, scotch, beer, coke).  Put the ribs on the top of the foil balls.  Cover and cook on either low for 8 hours or high for 4 hours.

Carefully remove the ribs from the crock pot and put on a foil lined cookie sheet.  Brush the ribs with your favorite Barbeque Sauce.  My friend owns a gift shop (Sweet Myrtle in Greencastle, PA), and  she sells the most amazing peach whiskey and the most amazing roasted apple barbeque sauce.  If you have a local supplier, they are the best.  I cannot make any better.  Place the ribs under the broiler to quickly brown them.  Carefully flip, brush sauce on this side, and return to the broiler to allow this side to brown.  Boom, you have awesome ribs!

Proscuitto wrapped Chicken Breast with Asparagus and Basil Cream Pesto

This meal is fabulous.  It is an excellent winter dish and elegant enough to serve to company.  It sounds more complicated than it actually is!  I served it with crusty bread.  You could also serve it over rice or noodles. 
To make this dish you will need:
8 chicken tenders
8 slices prosciutto
1 bunch green asparagus
2 tablespoons olive oil
1 medium onion cut in half moons
4 tablespoons green pesto (*** recipe below)
1 cup fat free half and half
basil for garnishing
1.)Rinse chicken, drain, wrap in slices of Prosciutto, and set aside.
2.)  Wash asparagus and snap off the light ends.  Cut the stems into several pieces. Add to a microwave safe dish with a little water and cover with a paper towel.  Microwave a few minutes, until the asparagus is tender. Immediately transfer the asparagus into cold water and set aside.
3.)  In a skillet, heat 2 tablespoons olive oil and place the prepared chicken breast into the pan. Cook for 6 minutes, then flip to the other side and cook for another 5 minutes. Remove from pan.
4.)  Add the onions to the pan and cook until soft.
5.)  Pour the cream into the pan, add the pesto and mix gently. Add the asparagus, bring to a boil.  After boiling for a few minutes, the sauce should thicken slightly, add the chicken back to the pan and season if necessary with salt and freshly ground pepper. Sprinkle with basil leaves and serve with potatoes or bread.
                                           Basil Pesto
a half bunch of leaves of basil
1/4 cup walnuts 
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1/2 clove of garlic
Blend all ingredients in either a blender or food processor.

Pignoli Cookies - Can be made Vegan

Go to any good Italian bakery and you will Pignoli cookies. They are fast, easy and very delicious!  I made the vegan version for my daughter and son-in-law's first anniversary party.  People had a hard time believing they were vegan!  They were a big hit!  
To make these super simple recipes you will need:

2 8-ounce cans almond paste

1 cup confectioners' sugar

2 tablespoons honey

Pinch ground cinnamon

Pinch fine salt

2 large egg whites (vegan - Ener-G egg replacer)

1/2 to 3/4 cups pine nuts 

1.)  Preheat the oven to 350 degrees.  Line sheet trays with parchment paper.

2.)  In the bowl of a food processor, pulse the almond paste until it is crumbly. Move the almond paste to a mixing bowl.  Add the confectioners' sugar and mix on slow speed until well combined.
3.)  Add the honey, cinnamon, salt and egg whites and beat on medium speed until the mixture is well combined and very thick, about 5 minutes.
4.)  Fill a large baggie with the dough. Push the dough towards the corner and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes.

Blueberry Almond Thumbprint Cookies - Can be made Vegan

I adore the combination of almond and blueberry.  These cookies are a classic with the twist of almond flavoring in the frosting.  They're so good and easy. Vegans can enjoy these cookies too!  
To make these cookies you will need:
1 cup room temperature butter (vegan - Earth Balance)

2/3 cup granulated sugar

1/2 teaspoon pure almond extract

2 cups flour

Polaner Blueberry All-Fruit

1 cup powdered sugar

2-3 tsp. milk (vegan - almond milk)

1 1/2 tsp. almond extract

1. In a bowl with your hand mixer, cream together the butter, granulated sugar and almond extract on medium-high speed for 5 minutes, until the mixture is light and fluffy.
2. Reduce the mixer speed to slow and add in the flour, a half cup at a time, mixing until the dough is well combined.
3. Chill the cookie dough in refrigerator for overnight. You cannot skip this step!
4. When the dough is cold, scoop out 1 teaspoon and roll it into a ball. Do this until you run out of dough.
5. Now let the cookie dough balls come to room temperature.
6. Preheat your oven to 350 degrees. 
7. Place the cookie dough balls on a parchment lined cookie sheet making sure to leave 1 inch between each dough ball.
8. Make an indentation in the center of each dough ball with the top of an extract lid, if the edges crack just re-roll the dough ball and the warmth of your hands should stop the cracking.
9. Fill each indentation with about 1/4 teaspoon jelly/jam.
10. Bake 14-18 minutes or until the edges of the cookies are lightly browned.
11. Remove the cookies from the oven and refill the indentations with more jelly if you need to.
12. Slide the cookies onto a cooling rack and let them come to room temperature.
13. While the cookies are cooling, in a small mixing bowl combine the powdered sugar and almond extract. Slowly add in the milk and whisk the glaze until you obtain a smooth consistency.
14. Drizzle the glaze over the cookies, let the glaze dry, and store your cookies in a air tight container.
15. The cookies can store for 3-5 days or you could freeze them if you want to make them ahead of when you'll need them.

Creamy Prosciutto & Porcini Pasta - Can be made Vegan

This is a great midweek quick, tasty and filling dinner.  Thank you Rachel Ray!  It's great for a cold wintry night when you are in a hurry.  To make this dish you will need:
salt and pepper
1 pound penne
1 1/2 cups vegetable stock
1 ounce dried porcini mushrooms
3 tablespoons Olive Oil
3 ounces Prosciutto, chopped (Vegan - Veggie Bacon)
8 ounces cremini mushrooms, chopped
1/2 medium onion chopped
4 cloves garlic, minced
1 cup fat free Half and Half (Vegan - Soy Creamer)
1/2 cup white wine
Parsley for garnish (optional)
1.)   Cook the pasta according to the package directions.   Drain, reserving 1/2 cup of the pasta cooking water.  
2.)  In the meantime, in a microwave safe container mix the chicken stock with the porcinis.  Microwave until softened (about 3 1/2 minutes depending on your microwave).  Puree in a blender or a food processor.
3.)  In a large skillet, heat the Olive oil over medium-high heat.  Add the prosciutto, onion and the creminis.  Cook until browned and the onion is soft.  Season with salt and pepper.  Stir in the half and half and white wine.   Stir in the mushroom puree and cook until reduced, about 10 minutes.
4.)  Add the pasta and the reserved cooking water.  Toss.  Enjoy!

Homemade Gnocchi with Pesto - Can be made Vegan!

Gnocchi with pesto is one of my husband's favorite dishes.  While we were traveling in Italy a few years ago, it was all he ate!  Gnocchi is surprising easy to make, and once you make it yourself you will be hard pressed to have it any other way! 
To make this dish you will need:
2 pounds baking potatoes
2 beaten egg yolks (vegan - Ener-G Egg replacer)
1 1/2 cup flour
Pinch of kosher salt
Pinch of freshly grated nutmeg
1.)  Earlier in the day, wash your potatoes  Poke them with holes.  Microwave them until they are done.  (This depends on your microwave.  Mine got them done in 9 minutes.  Allow the potatoes to cool.
2.)  Scoop the meat out of the potatoes and transfer potatoes to large bowl. Add the flour, toss to coat. Turn the mixture out onto the lightly floured work surface.  Place the potato mixture on the board.  Form a well in the center of the potato mixture. Add the egg yolks, salt and nutmeg. Stir with fork until the mixture is evenly moistened and mixture looks shaggy.
3.)  Knead dough until it comes together, sprinkling it with flour very lightly if the dough is sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces.
4.)  Place gnocchi on a  baking sheet lined with parchment paper. Using the tines of a fork or your fingertip, press lightly into each gnocchi, making an indentation in the pasta.
5.)  Working in batches, cook gnocchi in a large pot of boiling salted water. Continue to simmer gnocchi until it's cooked through and tender, stirring occasionally, until they rise to the surface. Using a slotted spoon, transfer them to a bowl. Serve with your favorite warm pasta sauce.

Basil Pesto
2 cups of Basil leaves
2 cloves garlic
1/4 cup walnuts
2/3 cups of Olive Oil
Salt and Pepper to taste
1/2 cup Parmesan Cheese (Vegan - skip this)
1.)  Combine all ingredients in the bowl of a food processer and pulse until smooth.
2.)  Toss with cooked gnocchi.

Turtle Cookies

This is not my recipe, but I just had to share it.  It's so decadent and delicious.  It's new to my Christmas collection and I cannot wait for everyone to try these!  To make these cookies you will need:

1 egg, divided

1/2 c butter, room temperature

2/3 c sugar

2 Tbls milk

1 Tbls vanilla

1 cup flour

1/2 cup unsweetened cocoa powder

1/4 tsp salt

16 caramels

3 Tbls heavy whipping cream

1 1/4 cups chopped pecans

1 tsp shortening

1/2 c semi-sweet chocolate chips

1. Beat butter with an electric mixer for 30 seconds. Add sugar and continue beating until combined and creamy. Add egg yolk, milk and vanilla and beat until well combined
2. Sift flour, cocoa powder and salt together in a separate bowl. Add flour mixture to the butter mixture a little at a time and beat until well combined.
3. Wrap the cookie dough in plastic wrap and chill for a couple hours.
4. Chop the pecans in your food chopper/processor. 
5. Preheat oven to 350 degrees. Shape the dough into 1-inch balls and roll the balls in slightly beaten egg white. Then roll in pecans until coated.
6. Place balls on a lightly greased cookie sheet about one inch apart. Use your thumb to press in the center, making an indention. I used the lid of an extract bottle.  After each indent, I put the lid in hot water so it wouldn't stick.
7. Bake for 10 minutes or until edges are set. If the indention has disappeared during baking, use a measuring spoon to re-create the indention.
8. While the cookies are baking,  unwrap the caramels.  Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth.
9. Once cookies are done, spoon caramel mixture into the center of the cookies and remove to cool. 
10. Once the cookies have cooled, melt chocolate chips and shortening in the microwave by heating in 15 second intervals, stirring in between.
11. Drizzle the chocolate over the tops of the cookies and get ready to enjoy!

Roasted Stuffed Pork Tenderloin

A great entree that's good enough for company!  It's pretty easy to make too!  Even though I made a light gravy, I also served this with homemade apple sauce.  There is just nothing like pork and homemade applesauce.  **Please note that this recipe is for a full tenderloin. The pictures are for a half of a tenderloin.  As there is only two of us, I cut a tenderloin in half and froze the other half for a future meal. 
 To make this dish you will need:
1 Box of Long Grain and Wild Rice (prepared to package directions)
2 stalks celery, chopped
1 medium onion, chopped
1 tablespoon butter (or margarine)
1 teaspoon of thyme, sage, rosemary and parsley chopped
1 clove of garlic, minced
32 Ritz crackers, ground
Salt and pepper
1/2 cup Craisins
1 3 pound pork tenderloin
salt/pepper and garlic powder

1.)  In a microwave safe dish, put the celery, onion, butter, herbs and garlic.  Microwave until the onions and celery are softened.  Mix in the cracker crumbs, the rice, and the craisins.  Salt and Pepper to taste.  Set aside.
2.)  Preheat the oven to 350 degrees.  Trim the fat layer off the pork tenderloin.  Lay the pork loin on a cutting board. Using a sharp knife, slice the pork lengthwise down the center, cutting to, but not through, the other side. Open the butterflied portion, laying the pork flat. Slice each half lengthwise down the center, cutting to, but not through, the other side and open flat. Place plastic wrap over the pork and pound to 1/2-inch thickness using a meat mallet or a rolling pin.
3.)  Remove the plastic wrap.  Spoon stuffing mixture lengthwise down the center of the pork loin. Fold one side of the pork loin over the stuffing, and roll up to encase the stuffing. Tie the stuffed tenderloin with kitchen twine placed several inches apart.
4.)  Put the pork in the oven for 90 minutes (or an internal temperature of 160 degrees.)  At the 45 minute point, add a cup of water to the pan.  Once the pork is done, remove it from the pan and cover with foil.
5.)  To make a light au jus, use the liquid in the bottom of the pan.  Place the pan over a medium burner and stir up the browned bits in the bottom of the pan. Let this reduce for a few minutes.

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