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  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member
    PIEROGIES

    INGREDIENTS
    2 cups flour
    1 egg
    1⁄2 cup warm water
    1 teaspoon salt
    2 tablespoons oil

    DIRECTIONS
    Mix all ingredients together lightly in bowl.
    Knead until smooth.
    Let rest, covered, 30 minutes.
    Using half of the dough at a time, roll out to 1/8 inch thickness.
    Cut circles with biscuit cutter or floured glass.
    Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
    Boil 5-8 minutes, until floating.
    Fry in butter until crisp.

    NOTES
    Let dough rest for 30 min, then place in fridge for 1hr
    Fill w/ mixture & boil for approx 6 mins
    Pan fry in butter till lightly brown

    SAUERKRAUT FILLING
    3 cups sauerkraut (or more)
    1 med chopped onion
    4 tbsp bacon fat or 4 tbsp butter (or vegetable shortening)
    2 tbsp sour cream
    salt and pepper to taste

    DIRECTIONS
    Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
    Cook the onion in the fat or shortening until tender.
    Add the sauerkraut and cream.
    Season to taste with salt and pepper.
    Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member
    PULLED PORK

    INGREDIENTS
    1 (2lb) pork roast
    1 bottle fav BBQ sauce
    1/4 cup chicken broth
    1/4 cup apple cider vinegar
    1/2 tbsp worcestershire sauce
    2 tbsp dark brown sugar
    1/2 tbsp chili powder

    DIRECTIONS
    Place pork roast in slow cooker and slowly pour over it the following: chicken broth, vinegar, worcestershire sauce, BBQ sauce
    With the pork roast wet with all the wet ingredients, rub in chili powder and brown sugar
    Set slow cooker to "high", cover let let cook for 5-6 hours
    Use two forks and shred the pork will and mix well with all the sauce
    Serve on warm buns w/ slaw
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member
    SPANISH RICE

    INGREDIENTS
    2 cups long grain rice
    1/4 cup oil
    8 oz tomato sauce
    6 stems cilantro (optional)
    1 tsp salt
    1 tsp minced garlic
    4 cups water
    1 cube chicken flavored bouillon
    dash cumin
    dash garlic pepper

    INSTRUCTIONS
    Heat oil in large frying pan on medium heat.
    Add rice and cook until golden brown.
    Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
    When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
    Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving
  • wyogal79wyogal79 Posts: 68Member Member Posts: 68Member Member
    memurph88 wrote: »
    CHOCOLATE CHIP COOKIES

    Ingredients
    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup unsalted butter, melted
    1 cup packed brown sugar
    1/2 cup white sugar
    1 tablespoon vanilla extract
    1 egg
    1 egg yolk
    1 cup semisweet chocolate chips

    Directions
    Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
    Sift together the flour, baking soda and salt; set aside.
    In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
    Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

    I love chocolate chip cookies. I found another version that I love.

    Nonstick cooking spray
    2 cups of Quinoa
    2\3 cup Dark chocolate chips
    1\2 cup peanut butter. (I use organic all natural peanut butter)
    5 Tbsp maple syrup
    1 dash sea salt(or Himalayn salt)
    1 tsp pure vanilla extract
    1 of egg

    Preheat oven to 350° F.
    Lightly coat two large baking sheets with spray. Set aside.
    Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.

    Fold in chocolate chips; gently mix until blended.

    Drop by rounded Tbsp. onto prepared baking sheets.
    Bake for 18 to 22 minutes, or until set.
    Allow to cool for 5 minutes on baking rack or parchment paper.
    Makes about 28 cookies. 95 calories each


  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member
    wyogal79 wrote: »
    memurph88 wrote: »
    CHOCOLATE CHIP COOKIES

    Ingredients
    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup unsalted butter, melted
    1 cup packed brown sugar
    1/2 cup white sugar
    1 tablespoon vanilla extract
    1 egg
    1 egg yolk
    1 cup semisweet chocolate chips

    Directions
    Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
    Sift together the flour, baking soda and salt; set aside.
    In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
    Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

    I love chocolate chip cookies. I found another version that I love.

    Nonstick cooking spray
    2 cups of Quinoa
    2\3 cup Dark chocolate chips
    1\2 cup peanut butter. (I use organic all natural peanut butter)
    5 Tbsp maple syrup
    1 dash sea salt(or Himalayn salt)
    1 tsp pure vanilla extract
    1 of egg

    Preheat oven to 350° F.
    Lightly coat two large baking sheets with spray. Set aside.
    Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.

    Fold in chocolate chips; gently mix until blended.

    Drop by rounded Tbsp. onto prepared baking sheets.
    Bake for 18 to 22 minutes, or until set.
    Allow to cool for 5 minutes on baking rack or parchment paper.
    Makes about 28 cookies. 95 calories each


    Thanks for sharing! I'll have to give these a try :smile:
  • rosiehemmingrosiehemming Posts: 1Member Member Posts: 1Member Member
    memurph88 wrote: »
    HONEY OAT CHOCOLATE CHIP SQUARES

    Ingredients
    4 1/2 cup rolled oats
    1 cup all-purpose flour
    1 tsp baking soda
    1 tsp vanilla extract
    2/3 cup butter, softened
    1/2 cup honey
    1/3 cup packed brown sugar
    2 cups chocolate chips

    Directions
    Preheat oven to 325 degrees F. Lightly grease one 9x13 inch pan.
    In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, honey and brown sugar.
    Stir in the 2 cups of chocolate chips (can use raisins, nuts etc.)
    Lightly press mixture into the prepared pan. Drizzle w/ honey
    Bake at 325 degrees F for 18-22 minutes or until golden brown (mine took 20 minutes)
    Let cool for 10 minutes then cut into squares. Let cool completely before removing or serving.

    I really fancy a go at these...how many does the recipe make please 😊 x
  • BarbaraHelen2013BarbaraHelen2013 Posts: 597Member Member Posts: 597Member Member
    memurph88 wrote: »
    HONEY OAT CHOCOLATE CHIP SQUARES

    Ingredients
    4 1/2 cup rolled oats
    1 cup all-purpose flour
    1 tsp baking soda
    1 tsp vanilla extracit
    2/3 cup butter, softened
    1/2 cup honey
    1/3 cup packed brown sugar
    2 cups chocolate chips

    Directions
    Preheat oven to 325 degrees F. Lightly grease one 9x13 inch pan.
    In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, honey and brown sugar.
    Stir in the 2 cups of chocolate chips (can use raisins, nuts etc.)
    Lightly press mixture into the prepared pan. Drizzle w/ honey
    Bake at 325 degrees F for 18-22 minutes or until golden brown (mine took 20 minutes)
    Let cool for 10 minutes then cut into squares. Let cool completely before removing or serving.

    I really fancy a go at these...how many does the recipe make please 😊 x

    Since it’s a tray bake it would depend how small/big the squares you cut it into! 😂

    One inch squares = 117 😉
    edited September 28
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