Sweet & Sour Chicken

I did it! I finally did it! Chinese food at home that tastes like, better actually, than take out! A little bit of heat on this sweet and sour chicken, but not so much that the kids didn't like it. Loved by all and on the menu again for next week! Found in my ever so reliable Cooking Light magazine, May 2014 edition. Enjoy!

Ingredients:
1/4 cup mirin
1 large egg, slightly beaten
1 pound skinless, boneless chicken breast (cut into bite size pieces)
1/4 cup powdered peanut butter
3 TBS flour
3 TBS cornstarch
1 TBS sugar
3 TBS canola oil
3/4 cup sliced green onions
1 red bell pepper, seeded and chopped
5 TBS water
3 TBS ketchup
2 TBS Sriracha
1 TBS plum sauce
1 tsp Worcestershire sauce
1-2 cups cooked rice (I use a sticky Jasmine rice)
2 TBS sesame seeds

Directions:
1. Combine mirin and egg in a medium bowl and whisk. Add chicken and toss to coat. Let sit for 5 minutes.

2. Combine powdered peanut butter and next three ingredients (through sugar). Mix well. Drain chicken and then add to peanut butter mixture and toss to coat. Heat a large skillet over medium high heat with canola oil. Cook chicken for about 3-5 minutes, flipping often. Remove from pan and set aside.

3. Turn heat up to high and add onions and bell pepper, stir fry for about 1 minute. Combine water through next four ingredients (through Worcestershire sauce) in a bowl. Add chicken and this water mixture to the onions and peppers. Toss to coat and let cook a few minutes to fuse flavors.

4. Meanwhile cook rice and peas according to package directions. Serve sweet and sour chicken over rice, sprinkle with sesame seeds and peas on the side. Enjoy!

Chicken Curry Meatballs

I came across this tasty recipe in my Parents magazine. Different flavors then I generally cook, and I thought why not. It was a hit, and I would make this again. Very kid friendly and adds great variety to your menu. Enjoy!

Ingredients:

1 TBS canola oil

1lb ground chicken

1 egg, beaten

1/2 cup bread crumbs

1/4 chopped chives

1 1/2 tsp curry powder

salt and pepper to taste

3/4 cup chicken broth

1 TBS butter

1 cup jasmine rice, dry

1-2 cups frozen peas

Directions:

1. Pre-heat oven to 450. Brush medium size oven safe skillet with canola oil, set aside.

2. In a large bowl combine egg, chicken, breadcrumbs, 3 TBS chives, curry, salt and pepper. Mix weel and form into 18 meatballs and place snugly in prepared skillet. Bake for 25 minutes or until done (personally they were a bit overcooked, and I will take them out at 18-20 minutes next time, so watch).

3. Meanwhile cook rice according to package directions and heat peas in the microwave and drain. Mix rice and peas together when done.

4. Transfer meatballs to a shallow dish. Place skillet on stove over medium-high heat. Add broth and bring to a boil, scraping up any brown bits. Continue to let boil gently until liquid os reserved to about 1/4 cup, about 6 minutes. Remove from heat and stir in butter. Pour sauce over meatballs and top with remaining chives.

5. Divide rice/pea mixture on plates and top with meatballs. Enjoy!

Super Easy Beef Stroganoff

As I was going through my crock pot cook book I found this amazingly simple meal. At first a little unsure if it would be good with such minimal ingredients and of the kids would like it's creamy consistency, but I tried it anyway. AMAZING! All of us loved it, and I have since made it multiple times! Great to set and have ready when you get home from a long day. Enjoy!

Ingredients:
1 pound beef stew pieces, I use sirloin
10 3/4oz can of cream of mushroom soup with roasted garlic (this has tons more flavor than the regular soup)
1 cup sour cream
8oz egg noodles

Directions:
1. Place beef and soup in a crock pot and mix. Cook on low for 8 hours or high 4-5 hours. I generally cook on high and it is done after 4 hours.

2. Before serving stir in sour cream and cook egg noodles according to package directions.

3. Pour cooked noodles in crock pot, stir and serve!

Chicken Sausage with Basil Pesto Pasta

This is a Gina original! I will try hard to make accurate measurements, but I don't measure when I cook. Even when I follow a recipe, the amounts are "guidelines." You know the flavors you like so season accordingly.

This is staple in our house. The kids absolutely love this dish, and so do mom and dad. Super easy and inexpensive to make!

Ingredients:
3 links fresh poultry sausage
8 oz penne pasta
2 TBS basil pesto (I use Classico)
1/2 small sweet onion
1/2 red bell pepper, diced
1 clove garlic, minced
1 TBS olive oil

Directions:
1. Boil water for pasta and cook according to package directions.

2. Meanwhile, add olive oil to a medium pan and heat. Add onion, bell pepper and garlic and saute for about 1 minute. Add chicken sausage, squeeze out of casing and crumble, and cook for about 7-10 minutes, until cooked all the way through.

3. Once pasta is done add the basil pesto to the sausage and stir until heated through. About 1 minute. Immediately add the entire sausage mixture to the pasta, mix and serve.

Skillet-Toasted Penne with Chicken Sausage

Do you love a good creamy pasta dish, but hate all the calories that come with it? I know I do, that is why I was so happy to come across this recipe in my Cooking Light magazine. The ingredients don't scream creamy pasta dish, but the technique is what makes it happen. This is not a boil some water, lets have pasta, last minute dish. You are cooking for a good hour, but it is worth it. Best part, in my opinion, are the left overs.  A traditional creamy pasta when reheated the sauce separates and you have oil and pasta. This reheats and is just as creamy as when you first made it. Give it a try, you will like it. Enjoy!

Ingredients:
6 cups unsalted chicken stock
2 TBS olive oil
8 oz uncooked penne
1 cup diced sweet onion
13 oz Italian chicken sausage, casings removed
2 TBS fresh lemon juice
1 TBS minced red chile (specifies Calabrian chile, but I just used a red pepper de-seeded - hotter than a jalapeño)
salt to taste
4 TBS grated Parmigiano-Reggiano cheese
1/2 tsp oregano

Directions:
1. Bring stock to a simmer in a saucepan (do not boil). Lower heat and keep warm.

2. Heat a large skillet (with high sides) over medium heat. Add 1 TBS olive oil and swirl to coat. Add pasta and cook 5 minutes. Stir frequently until completely toasted. Remove pasta from pan.

3. Add remaining olive oil, onion and sausage. Cook 10 or so minutes until sausage is cooked through and crumbled. Remove from pan and place in a bowl, cover with aluminum foil to keep warm.

4. Reduce heat to medium-low. Return pasta to pan and add one cup stock. Stir constantly until mostly absorbed (believe me, it will absorb). Once the liquid is almost gone add another cup and stir until almost all absorbed. Repeat until you use all the stock. This takes about 35-40 minutes.

5. Once all the stock has been used and absorbed add the sausage mixture back to the pasta, plus the oregano, lemon juice, chiles, salt and cheese. Keep on stove until all heated through. Serve and enjoy!

Round Steak Casserole

This dish is an all day crock pot dish. Makes the house smell delicious and is very hearty...especially the way I served it. I completely forgot I had potatoes in the dish and made a jasmine rice to serve this over; I wanted a starch to absorb the tasty juice.  It was indeed delicious and filling, just carb heavy. Next time I make this I will leave out the potatoes and serve over rice. Just my preference...experiment to your tastes. Enjoy!

Ingredients:
2 lbs round steak, cut into chunks
salt and pepper to taste
1 sweet onion, sliced
3-4 red potatoes, cubed
16 oz fresh or frozen French-style green beans
1 clove garlic, minced
10 3/4 oz can tomato bisque
14 1/2 oz can diced tomatoes

Directions:
1. Season meat with salt and pepper and place into slow cooker.

2. Add remaining ingredients and stir the best you can. Cover and cook on low 8-10 hours or low 4-5 hours. If there is too much liquid, remove the lid for the last half hour. Enjoy!

Loaded Baked Potato Soup

Nothing says comfortable, cozy, scrumptious, hearty and so on like a bowl of loaded baked potato soup. You were bound to have a ham over this holiday season...did you by chance freeze the ham bone wondering what to do with it? If not, Easter is right around the corner, and if you celebrate this holiday with a ham, then you should most definitely save the ham bone and try this delicious soup. Freeze the bone and make it later, or if you are one of the many unlucky ones still going through winter in full force then make it now. Freezes and thaws perfectly. Enjoy!

Ingredients:

1 ham bone (with visible meat)

1 medium sweet onion, diced

4 cup water

1 stalk celery, diced

1/2 tsp white pepper

1/2 tsp black pepper

5 medium red potatoes, cut into cubes

1-2 cups frozen peas

1/2 cup butter

1/2 cup flour

2 cups half and half

Directions:

1. Place first 6 ingredients in a Dutch oven, bring to a boil over medium heat and simmer for 30 minutes or until met easily shreds off bone. Remove bone and shred all meat off the bone, discard fat. Return meat to pot along with potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender.  

2. While potatoes are cooking, in a medium saucepan, melt butter over medium heat, being careful not to brown. Add flour, stirring constantly until well incorporated. Bring heat to medium/high and gradually stir in half and half until creamy, thick and bubbly. Watch so you do not scorch! Once it thickly coats the spoon remove from heat.

3. When the potatoes are tender, add peas and stir in the sauce mixture over medium heat, stirring constantly. Let simmer until soup reaches desired consistency. You can add milk if need to thin.

4. There has been no salt added at this point. So now season: salt, pepper and any other herbs you may like. Enjoy!

Swiss Chard Veggie Wrap

Over zealous with the filling but here is my Lent friendly wrap! I ate it more like a taco and it was amazing!

Ingredients:

Swiss chard

Lacey Swiss 

hummus

shredded carrots

red bell pepper

sweet onion

avocado

shaved almonds

Directions:

Layer, roll and enjoy!

Loaded Twice Baked BBQ Potato

So I saw a recipe for a white BBQ chicken recipe and it gave me this idea. I had left over pulled pork instead of chicken and that's all she wrote. Delicious! Enjoy. 

Ingredients:

2 russet potatoes (mine were about 10 oz ea)

1/2 cup shredded pulled pork with BBQ sauce (I use Sticky Fingers)

2 tsp sweet relish

3 tsp spicy mustard

2 TBS French onion dip 

4 TBS corn

Directions:

1. Wrap potatoes in aluminum foil and bake at 450 degrees for about 1 hour.

2. Place all other ingredients in a bowl. When potatoes are done, unwrap, cut off the top and scoop the flesh into the bowl. Mix well. 

3. Stuff the potatoes with the mixture, pile high and bake again for 10-12 minutes or until it starts to brown. Enjoy!

Shepards Pie

Who doesn't love Shepards Pie? Everything in one dish, one bite, such a comfort dish on a cold winter's night. A little spin on this dish makes it a bit more healthy and hopefully a hit with the family. Instead of a mashed potato topping it will be a whipped cauliflower topping. Here goes nothing!

AMAZING! Definitely did not miss the potatoes...and I love me some potatoes. Enjoy!

Ingredients:
Cauliflower Puree
2 cups milk
8 cups water
salt and pepper to taste
1 head of cauliflower (leaves removed and cut into florets, cored)
6oz light sour cream
1 scallion (green and bulb)

Meat/Veggie Mixture
2 TBS olive oil
1/2 sweet onion, chopped
2 stalks celery, chopped
1 cup baby carrots, chopped
1 small zucchini, chopped
1 cup peas
1 pound 90/10 ground beef
2 TBS wheat flour
1 tsp dried rosemary
1 tsp dried thyme
pepper to taste
1 cup chicken broth

Directions:
1. For the cauliflower puree...add milk, water and 1 tsp salt to a stockpot on high; bring to a boil. As soon as liquid boils, add cauliflower. Return to simmer, stir. Simmer 10-15 minutes on medium-low, until fork tender. Let cauliflower drain for 10 minutes. Puree cauliflower and sour cream in blender. Add puree to saucepan, season with salt and pepper and fold in diced scallions. Keep warm.

2. Preheat oven to 400

3. Heat olive oil in skillet and add onion, carrots, zucchini and celery; saute until softened. Add beef and cook until browned.. Add flour, rosemary, thyme, salt and pepper. Add broth and peas and bring to a simmer. Simmer until thickens. Transfer meat mixture to a square 9" baking dish and top with cauliflower puree. Bake until golden brown. Serves 6, enjoy!

Fettuccine with Pumpkin Sauce

Do not dismiss this recipe because you see pumpkin and pasta together… my skeptical dad, hesitant kids, unsure husband and of course me and my mom all LOVED this! I will make this a staple in our home.

During the holidays all you hear about is pumpkin, and I am a sucker for it. I love my pumpkin spiced lattes, pumpkin bread, and pumpkin pie. After hearing a friend make a pumpkin pasta dish I thought why not? I found this recipe in my holiday Cooking Light magazine and thought it was a perfect one to try on my family. Also another great way to get veggies in our tummies! I doubled the recipe and fed four adults and two children with no leftovers! Enjoy!

Ingredients:
8 oz uncooked fettuccine
2 applewood-smoked bacon slices, chopped
2 TBS finely chopped sage
2 garlic cloves minced
3/4 cup canned pumpkin puree
2 oz parmesan cheese, grated
salt and pepper
2 TBS heavy cream

Directions:
1. Cook pasta according to package, omit salt and fat. Drain in colander over a bowl and reserve 3/4 cup liquid.

2. Heat a large skillet over medium heat. Add bacon and cook 4 minutes or until almost crisp, stirring occasionally. Add 1 TBS sage and garlic and cook one minute, stirring constantly. Stir in pumpkin puree, parmesan cheese, salt and pepper. Add pasta, reserved 3/4 cup cooking liquid, and heavy cream. Toss to coat. Cook two minutes or until thoroughly heated. Enjoy!

Sausage Cacciatore

Growing up Italian this was a staple in our home, and our New Year's tradition. Well sausage was our tradition, the presentation could vary each year. This year I made my dad's recipe of this amazing dish and it came out so good! This recipe makes a huge batch, plenty to put out at a party. Enjoy!

Ingredients:
6 sweet italian sausage links
6 hot italian sausage links
32 oz fresh sweet peppers, seeded and sliced
2 green bell peppers, seeded and sliced
2 large sweet onions, sliced
23 ox canned tomato sauce
oregano to taste
olive oil
3-4 cloves garlic, minced
16 oz sliced mushrooms
tomato paste (if necessary)
2 loaves of Italian bread

Directions: 
1. In a large skillet add peppers. onions, garlic and olive oil and cook over medium, medium-high heat until the peppers and onions go down a bit. Then add all the sausage links.

2. Cook until the peppers and onions become soft and the sausage starts to brown, stirring often. Once the sausage is cooked about half way through, about 20 minutes, add sauce and cook another 10 minutes. Remove sausage links a few at a time and slice. Do this on a dish with sides so the juice does not run off and can be poured back into the pan. 

3. Once all the links have been sliced, add about a TBS of oregano and mushrooms and let simmer for about 1.5 hours with no lid. If the sauce is is too runny add tomato paste until desired thickness is reached. 

4. Slice bread and serve topped with sausage cacciatore. Enjoy!

Broccoli and Rice Casserole

Looking for a scrumptious, cozy, veggie dish for the winter? I found this recipe in my Cooking Light cook book, and the funny part is it calls for shredded chicken.  I completely over looked that part of the recipe and noticed it too late, so we ate this dish meat free. I am sure you could add any meat to this dish of you wanted a protein. The kids loved it and the rice filled you up, while keeping it a relatively light dish at the same time. Enjoy!

Ingredients:

1% milk

water

1 cup dry rice

3 cups broccoli florets, chopped (I used a food processor)

cooking spray

1/3 cup chopped sweet onion

1/3 cup chopped celery

1/3 cup chopped green bell pepper

2 oz cream cheese

2 oz processed cheese (i.e. Velveeta)

salt and pepper to taste

1 oz grated Parmesan cheese

Directions:

1. Preheat oven to 375

2. Combine milk and water (2:1 ratio directions on the rice package) and cook rice.

3. Combine 2 cups milk and 1 cup water and bring to a simmer. Add broccoli and cook 5 minutes. Drain.

4. Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery and bell pepper and sauté for 5 minutes. Add cream cheese and processed cheese and stir until melted. Remove from heat and add rice, broccoli and salt and pepper. Top with parmesan cheese and bake for about 10 minutes, or until cheese melts and casserole is bubbly. Enjoy!

Shredded Beef for Tacos

As you can tell from previous posts I have a weakness for Mexican food. I also have some pet peeves when it comes to this cuisine…mainly ground beef! I love shredded beef in my tacos, burritos, chimichangas, etc. I found this crock pot recipe for shredded beef for tacos and used it to make the most delicious burritos. So simple, and it tasted just like authentic tex mex burritos from Arizona. Enjoy!

Ingredients:
1-2 pound round roast
1 medium sweet onion, chopped
3 TBS olive oil
2 jalapeños, seeded and chopped
3 garlic cloves, minced
salt
1/2 cup water
1/2 cup mojo marinade
bunch of cilantro, chopped

Directions:
1. Heat non-stick pan with olive oil, sauté onions and garlic for a few minutes and then add roast. Brown on all sides, about 1-2 minutes each side (do NOT sear).

2. Transfer whole roast, along with onions and garlic, to a crock pot. Mix the water, mojo, cilantro, jalapeños, and salt. Pour over roast, cover and cook on high for 5 hours.

3. At 5 hours, shred roast in crock pot and then recover and cook on low an additional hour. Enjoy!

We used this meat to make burritos and topped them with guacamole, sour cream and pico de gallo. The kids loved the meat and ate it stand alone with black beans corn. Also great left over!

Beef Wellington

Ever watch Hell's Kitchen? I must say I always wonder what Chef Ramsey would say about my cooking, and curious if I could execute his Beef Wellington recipe to his standards. This is a lot of work, and lot of fun to make. For the past 7 years this has been our family Christmas Eve tradition. Such a nice splurge on ourselves. Enjoy this amazing dish anytime of year…you deserve it. Enjoy!

Ingredients:
1 lb beef tenderloin fillet
salt and pepper
olive oil
1 lb sliced baby bella mushrooms
4 thin slices Parma ham
2 TBS yellow english mustard (this year I couldn't find it so I used Webers mustard…English is a hot yellow mustard)
7 oz puff pastry (I used the Pillsbury pastry sheets)
2 egg yolks, beaten

Directions:
1. Preheat oven to 400

2. Heat a TBS or 2 of oil in a large searing pan on high heat. Season the fillet generously with salt and pepper, use more then you think you need…this creates a nice crust. Sear the filet in the pan on ALL sides. Do not remove the filet from the heat until it has had a chance to sear that side…approximately 2-3 minutes per side. Remove from pan and let cool. Once cool brush all sides with mustard.

3. Place the mushrooms in a food processor and puree. Heat a large sauté pan on medium high heat. Scrape the mushrooms into the pan and let them cook down, allowing the mushrooms to release their moisture. When there is no more liquid set mushrooms aside so they can cool.

4. Roll out a large piece of saran wrap. Lay the parma ham on the plastic wrap so they overlap. Spread the mushroom mixture over the ham. Place the beef fillet in the middle and roll the mushroom and ham over the fillet using the plastic wrap so you can make it tight. Wrap the fillet into a tight barrel shape, twist the ends of the plastic wrap and secure. Refrigerate for 20 minutes.

5. On a lightly floured surface, roll out the puffed pastry to a sheet size that will wrap around the entire fillet. Unwrap the fillet from the plastic and place in the middle of the pastry. Brush the edges of the pastry with egg. Covering all the pastry, except where the fillet is. Fold the pastry over the fillet, cutting of any extra pastry. Try to minimize overlap, and press the dough seams together so the fillet is secure inside. Place on a small plate seam side down and brush with egg. Chill for 5-10 minutes.

6. Place pastry wrapped fillet on a baking pan. Brush the exposed surface again with remaining egg. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nice and golden when done. This fillet will come out a nice medium rare.

7. Slice and serve. Enjoy.

Creamy Corn Risotto

Christmas Eve dinner is one of my favorite dinners to cook. Growing up Italian I always had seafood on Christmas Eve, a ton of seafood. However, being married to a man who developed an allergy to shellfish makes that difficult. So we decided to make up our own tradition, and every Christmas Eve we  make Beef Wellington (recipe in another post) and risotto. Generally we make a mushroom risotto, but this year we came across this recipe in my Cooking Light magazine and had to try it. We are so happy we did…this is so delicious! Enjoy!

Ingredients:

1 large red bell pepper

3 cans of corn, drained

1 3/4 cups 1% milk

2 TBS butter, divided

2 1/2 cups unsalted chicken stock

1/2 cup chopped onion

2 garlic cloves, minced

1 cup uncooked Arborio rice

salt and pepper to taste

1/4 dry white wine (I used a Sauvignon Blanc)

1/2 cup sliced green onions

Directions:

1. Pre-heat broiler to high.

2. Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves skin side up on a foil lined baking sheet and flatten with your hand. Broil 8 minutes or until blackened. Wrap peppers in foil and let stand for at least 5 minutes. Then peel off skin and chop.

3. Combine corn, milk and 1 TBS butter in a saucepan. Bring to a simmer; cook 10 minutes. Stir in stock; keep warm over low heat.

4. Melt remaining 1 TBS butter in a large saucepan over medium-high heat. Add onion and garlic to pan; sauté 3 minutes. Stir in rice, salt and pepper; sauté 2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is almost evaporated. Scrape up any brown bits. Reduce heat to medium. Stir in 1.5 cups corn mixture; cook 3 minutes or until liquid is almost absorbed, stirring constantly. Add remaining corn mixture 1 cup at a time, stirring frequently and make sure liquid is absorbed before adding next cup. This takes about 20 minutes.

5. Once all the corn mixture is added, remove from heat and stir in red bell pepper and green onions. Serve immediately and enjoy!

Potato, Chorizo & Green Chile Burritos

My love for Mexican foods strikes again. I just can't get over the flavors and aromas that come from it; it makes me happy. Burritos are always a hit with my kids, NO MATTER WHAT IS IN THEM, because I roll them tighter and smaller like a taquito and they love them. This was my first time cooking with or eating chorizo and I loved it. The recipe calls for fresh chorizo, but I could only find cooked chorizo at my local store. So I placed the links in the food processor before I started and voila, I had crumbled, cooked chorizo. Keep that in mind…you can cook with either one, but the recipe below reflects how I cooked it. Enjoy!

Ingredients:
10 oz red potato, cut into 1/2" cubes
1 cup chopped tomato
2 TBS diced white onion
1 TBS fresh cilantro, chopped
lime juice from 1/4 lime
6 oz chorizo, chopped or crumbled
1 cup chopped onion
1 poblano pepper, seeded and diced
2 tsp olive oil
salt to taste
4 tortillas (I used a tomato basil tortilla)
queso fresco, crumbled

Directions:
1. Place the red potatoes in a saucepan and cover with water. Bring to a boil. Remove pan from heat, and let stand for 5 minutes. Drain and pat dry.

2. Combine 1 cup tomato, 2 TBS onion, cilantro and lime juice in a small bowl. Toss and refrigerate while you continue.

3. Heat oil in a large skillet. Add chorizo, 1 cup onion and poblano pepper to pan and cook 5 minutes or until onion is tender. Stir frequently.

4. Add potatoes to the pan and cook for an additional 8 minutes or until potatoes are browned, add salt.

5. Warm the tortillas, and divide chorizo/potato mixture among them. Top with the salsa you made earlier and the crumbled cheese. Roll each burrito in a jelly-roll fashion.

6. Heat a large non-stick skillet over medium-high heat and place burritos seam side down in the pan. Brown on each side and serve.

We enjoyed this with a side of black beans!

Grandmother's Pierogies

My husband is Polish, Irish and Hungarian, and he was lucky enough to marry me, who is 100% Italian! The blending of cultures, food, and traditions has been so much fun, and is even more fun now that our children are learning AND remembering things we did as children. This year for Christmas we made Grandmother's homemade pierogies for our Christmas day dinner, and they came out amazing. The kids helped water and crimp the edges just like my husband did when he was a kid, and I did making raviolis as a matter of fact.

Bring a little Polish into your home tonight. You won't regret it. Smacznego!

Ingredients:
Dough:
6 cups of flour
1 tsp salt
1 cup sour cream
1 stick melted butter
3 whole eggs, beaten slightly
1/2 cup milk

Filling:
2 lbs farmers cheese
1 egg
1 egg yolk
1/4 tsp salt
3 tsp sugar (more or less depending on how sweet you want them)
3-4 bunches of scallions, diced

Directions:
Dough:
1. Sift the 6 cups of flour and then measure out 6 cups again, you will not use the remaining flour. Sift those 6 cups again with the salt.

2. In another bowl mix the sour cream, butter, eggs and milk.

3. Add wet ingredients to dry and mix with a fork until it comes together to make dough (I also use my hands). Cut dough into 4 equal parts, wrap in saran wrap and place in refrigerator to chill (I chilled overnight).

Filling:
1. Place all ingredients in a bowl and mix well (I also made this and covered and chilled overnight).

Assembly:
1. Roll dough out to desired thickness, we prefer as thin as we can go without the dough ripping. Use a wide mouthed cup and cur out a circle. Place a dollop of filling on one side. Wet edges, fold over and press edges closed, we used a fork.

2. Place pierogies in boiling water and cook until they float. Then move to a sauté pan and cook in butter and diced onions until slightly browned. Try not to eat to many in one sitting!

Note: This was my first time making these, and I used all the cheese and only 3/4 of the dough and it made 44 pierogies. We like them stuffed with a lot of cheese. So if you need more, increase the filling recipe but keep the dough the same and you could probably get another 15 or so pierogies.  

Easy Italian Chops

The crock pot has become very necessary since I started juggling more activities for the kids and myself. Having dinner cook all day, make the house smell cozy and yummy and dinner ready when it needs to be is priceless. Minimal ingredients makes this recipe a must cook again, and the kids ate it up. Enjoy!

Ingredients:
16 oz Balsamic vinaigrette salad dressing (I used Paul Newman's)
1.5 pound pork tenderloin (cut into 4 equal chops)
baby carrots (enough to feed four)
1/2 sweet onion, sliced

Directions: 
1. Place carrots and onions in crock pot. Lay chops on top and pour dressing over the top.

2. Cover. Cook on high for 6-8 hours (I only cooked for 6 hours).

Cheesy Pumpkin Spice Muffins

OK, so thank you Facebook friends for sharing recipes you see, and further more ones with pumpkin in the recipe. This SUPER EASY muffin recipe is also on the healthy side; as long as you leave off the frosting! Make mini ones for a play date or party, or indulge and make full size muffins. Either way, make these. You will not regret it. Enjoy!

Ingredients:
1 15oz can of pumpkin
1 box Spice cake mix
cream cheese frosting

Directions:
1. Mix the pumpkin and spice cake mix together. Mix until well blended.

2. Place in muffin tins and bake at 350 for 12-18 minutes.

3. Allow to  cool (although the first one I ate hot!) and then frost and enjoy!