My Recipes

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.

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

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