Pierogi Soup

.
This is  the number one requested soup recipe at my house. It is a spin off of chicken noodle soup and it is outstanding. You can find frozen pierogi  in the freezer section of your grocery store. Plan on oohs and aahs from your dinner crew.The pierogi cook down while they simmer and the soup has a thickness to it that is perfect comfort on cool autumn nights.  I serve these with cheddar garlic rolls . A definite staple in the cooler months. Especially after an afternoon outside in the chilly air.* note - I double the recipe for my crew of 5. Everyone always wants seconds.

Pierogi Soup

Ingredients

1 (15 ounce) boxes frozen pierogies, potato and cheese filling

2 tablespoons butter

1/2 cup chopped onions

1 cup finely chopped cabbage, packed

3 1/2 cups chicken broth

1/4 teaspoon garlic powder

1/4-1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 cup milk

1 cup shredded cheddar cheese

Directions

1. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces.( partially thaw them for a few minutes and they will be easier to cut)
2. In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
3. Add the pierogies and chicken broth.
4. Add the garlic powder, salt, pepper and paprika.
5. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
6. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
   
   
   
   
   Linking to Melt in Your Mouth Monday fridays unfolded 
   

Pumpkin Waffles

I know.More pumpkin. But these  are so good and easy to make. And it lets me use my expensive waffle maker that I just had to have a few Christmases back. My husband cringed at the price and could not see spending that kind of money.You see,he knew it would only be used a few times a year. I argued that he and the boys would have yummy waffles all the time.Well.I got the waffle maker.And for the most part my husband and sons eat cereal and oatmeal for breakfast.Truth be told,first thing in the morning ,before coffee and even daylight,the last thing I want to do is drag out a big ole waffle iron and make waffles. :( But I am determined to use it more. So I started with pumpkin waffles. So good with real maple syrup and lots of butter! Great for a fall morning. Now I am off to clean the waffle maker and lug the thing back to the pantry!

PUMPKIN WAFFLES

• 1 large egg, beaten
• 2  egg  whites, beaten
• 4 tablespoons brown sugar
• 1 cup evaporated milk
• 2 tablespoons  vegetable oil
• 1/2 cup pumpkin, canned
• 2 teaspoons vanilla
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 1/2 cup apple, shredded
• 1/4 cup toasted pecans

1. Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla.
2. Mix dry ingredients.
3. Add to egg mixture.
4. Fold in apple and nuts.
5. Make waffle in your waffle maker with about 3/4 cup of batter per waffle.

Taco Meatloaf

This meatloaf is one that my family really enjoys. It tastes like tacos,only  in meatloaf form.It is a nice change from the traditional taco. This  meatloaf is super forgiving. You can add different spices,different veggies, even diced green chilies or  enchilada sauce to make it your own. I use   my homemade canned salsa
Kids really seem to enjoy this meatloaf. I   serve rice or mashed potatoes and a green vegetable. Whatever looks good at  the store.
 
 Taco Meatloaf

 Meatloaf
1 pound of lean ground beef
1 pound ground pork
1 cup of finely crushed tortilla chips
1 small onion,diced
1 small green pepper,diced
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
1 cup of  salsa
1/2 teaspoon black pepper
1  cup of Mexican blend shredded cheese
TOPPING 
3/4  can of refried beans
1/2 cup of your favorite salsa
1 cup of Mexican blend shredded cheese~
In a bowl, mix the ground beef,ground pork ,tortilla chips, egg, onions,green pepper,chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly . Place the loaf in a meatloaf pan and shape into an oval.

 In a small bowl, mix the refried beans with 1/2 cup of salsa and frost the top of the meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven for a few minutes to melt the cheese. Remove the meatloaf and let it rest for a few minutes  before slicing.

After School Snack: Apple Brownies

 

I try to have healthy snacks  for the boys for the afternoons when they get home from school.Usually some sort of fruit or vegetable with a dip or frozen grapes . But I admit ,I make these about once a week.AS a real "treat".  The recipe makes 2 round cake pans full and my husband and kids can't get enough. I love the fact that the recipe is so versatile. You can use any type apple, which I love. I seem to always have two or three stray apples that ,for some weird reason, never get eaten.  They just  sit in the fruit bowl and are completely forgotten about. Weird,huh? It seems to happen every time I buy apples. So this recipe is perfect for those apples. And you can add any kind of chips  to the mix.Caramel,butterscotch,chocolate or cinnamon.I have used all 4 in the past and each batch  tastes  slightly different depending on  the variations. BE WARNED - these brownies are filling and sweet.A little goes a long way.My family has a sweet tooth, but these are definitely on the sweet side. I asked my  son to dust them with a bit of sugar and ,well, as you can see, he went a bit overboard.You can cut the sprinkling of sugar out all together if you prefer. I actually tapped most of it off after I took the picture. You can gussy these brownies up  with fresh fruit,whipped  cream, ice cream.  Or you can drizzle them with chocolate syrup or caramel syrup.Lots of possibilities ,really. You can also make these in  a large 9 x 13 dish .I prefer the  two round cake pans, because I can cut them like pieces of pie  and serve them pretty on a plate. I am warning you, these things are  addicting!

Apple Brownies

 Ingredients
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 cups all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1 cup caramel chips (or butterscotch,cinnamon or chocolate)
3 apples, peeled, cored and diced

Directions
Preheat your oven to 350 degrees.Spray 2 cake pans with non stick cooking spray and set aside.
Using and electric mixer, cream the butter and sugar.  Add the eggs,flour, baking powder and cinnamon, until all is incorporated
Stir in the apples and the chips.Mix well.
Divide batter evenly into the two cake pans.
Bake in a 350 degree oven  for  40-45 minutes.
Remove from oven and let cool.Cut into slices and serve sprinkled with sugar.(optional) or drizzled with chocolate or caramel syrup (optional)


I  am linking this recipe to Feasting in Fellowship Friday  at Comfy in the Kitchen

Game Day Chili

Football season is finally here and my husband and sons love their game days. They know that on those days I will make chili . I have made many , many recipes over the years, but they always ask for this one. No fussy ingredients, just long simmered and comforting. I usually have diced onion , cheese, cilantro and sour cream on hand for whoever wants to dress up their bowls. On a side note... Let's go STEELERS!!!!!!

Game Day Chili

Ingredients:

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz.  tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon  hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

Buffalo Chicken Taco Salad

A few weeks ago I visited a friend and she served lunch. Buffalo Chicken Taco Salad. I took one bite and was hooked. Before I left I asked for the recipe and she said she was really embarrassed to tell me that it was    2 ingredients and it was cooked in the crockpot! It is just boneless , skinless chicken breasts and a bottle of Frank's Red Hot! That's it! Just put the chicken in the crockpot, pour over the bottle of hot sauce and let it slow cook. After about 4 hours on  high, just shred the chicken and serve on top of lettuce with all the taco salad fixins! I was hooked. Came home and a few days later made it for my crew. SCORE! ALL of them ate it. Even though it is hot sauce, there was not a hot sauce taste to it. Just a buffalo-style taste that tastes so good with sour cream and fresh cilantro. I also soak my onion  in lime juice (or lemon if that's what I have)  for a few minutes before adding it to the salad. It cuts down in the potent taste of the onion and really works well on tacos! Super easy.Great for  a weeknight meal!

Buffalo Chicken ( for tacos)

3-4 boneless , skinless chicken breasts
1 bottle Frank's Red Hot sauce

Ina crockpot, add the chicken. Pour the bottle of hot sauce over the chicken and cook on low 4-5 hours or high 2-3 hours. Shred and serve as the meat base for tacos or taco salad.

Pina Colada Jam

  I don't know about you, but in our house, we go through many jams and jellies. My kids love peanut butter and jelly sandwiches, and they eat more than their fair share of buttered toast and jam for breakfast or snacks. I love to buy different flavor jams and jellies ,and if they are a hit with my crew,I will can my own for future use. My husband ,in particular, loves anything with pineapple and coconut, so I wanted to try a pina colada jam for him. I bought  a pint and it was gone in three days! So I scoured the internet for pina colada jam recipes. I found a few that intrigued me, but in the end I decided to go with the recipe that calls for rum. People, let me tell you....it came out amazing! The pineapple,rum and coconut flavors meld perfectly together and the shredded coconut takes it over the top. We have used the jam for toast and sandwiches, of course.But we have also used it as a dip for chicken tenders and for big sourdough pretzels. This jam  would make great Christmas gifts, to put in a basket with a fresh loaf of bread and a few pretty plates and napkins.I am already planning to make another batch  later this week.  

 

 

 Pina Colada Jam

Ingredients

2 20oz    cans crushed pineapple, NOT drained

7 oz shredded coconut

1 cup dark rum

6  c sugar

2 T lemon juice

1 pkg liquid pectin

Directions

In  a large pot , combine all the ingredients except the liquid pectin. Bring to a boil  over medium high heat.

Reduce heat and simmer 35-40 minutes to thicken.

Remove from the heat and stir in  the pectin. Mix well.

Ladle in  8 half pint jars or 4 pint jars

Process in a hot water bath for 10 minutes.