For starters

Whole Wheat Snickerdoodles (Really 1/2 whole wheat)
Cookie:
1 1/2 C. sugar (from experience DO NOT substitute Splenda)
1 C. butter or margarine, softened
1 egg
1 egg white
1 1/2 C. whole wheat flour
1 1/4 C. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Topping:
2 T. sugar
2 tsp. cinnamon

In a mixing bowl, cream sugar until fluffy. Add egg and egg white; beat well. Combine the dry ingredients; add to creamed mixture and beat well. In a small bowl, combine the topping ingredients. Shape into walnut size balls, roll in cinnamon and sugar. Place 2 inches apart on ungreased baking sheets. Bake at 400 F for 8-10 minutes. Cookies will puff up and flatten as they bake. Yield: about 5 dozen.

Disclaimer: This is NOT my recipe. At our County Fair, we bought these cookies, as they sell what the judges don't touch. The recipe was included and I LOVED these cookies. However, as noted above, do NOT substitute Splenda. I ran out of sugar and I had brownies in the oven and the closest neighbor is 1/2 mile away and I wanted to get these DONE. So . . . mine did NOT puff as they should have - I am guessing this is because it wasn't "real" sugar. The other thing I found odd was that they did not contain Cream of Tartar which has ALWAYS been an ingredient in any Snickerdoodle recipe I have ever seen. Good luck!

Sweet & Sour Chicken

1 Bottle of Russian Dressing - Regular size
1 Pkg. Onion soup mix
1 Jar Apricot Jam - Approx 250 ml

I use chicken thighs, but you can use whatever chicken pieces you like best.

Mix all 3 above ingredients together in a roaster and put in raw chicken and bake at 350 degrees F for about an hour.

This sauce is aweseome on potatoes or rice!

Bon Appetite

Chocolate Kiss Cookies

1 cup butter, softened 1 (6 oz) bag of caramel kisses
1/2 cup white sugar 1 tsp vanilla extract
1 3/4 cups all purpose flour 1 cup finely chopped hazelnuts (or nuts of your choice)

1) In a large bowl, cream butter, sugar and vanilla until light and fluffy. mix in flour and nuts
beating on low speed of an electric mixer until well mixed. Cover and refrigerate dough for 2
hours or until firm enough to handle

2) Preheat oven to 375 degrees F

3) Remove wrappers from caramel kisses. Take dough out of fridge and roll into balls. Insert carmel kiss
in the middle and make sure it's complete covered with dough. Place cookies on an ungreased cookie sheet.

4) Bake for 10 to 12 minutes in preheated oven.

You can also use chocolate kisses as well.

The very best cookies I've ever, ever had!!!! ENJOY

Pyroghy Dough - Pyrogie Dough

5 Cups flour
2 Cups water
1/4 cup oil
1 Tsp salt

Mix all together and let sit for about one hour. The dough will be very soft and smooth and easier to work with. Roll out with flour sprinkled on the table and a light sprinkle on top of the dough. I use either a big round cup to cut these out or you can cut them into squares about 2 1/2" X 2 1/2" or whatever size you want your pyrogies.

Fillings can be almost anything. I use the following:

Older cooked potatoes are the best for these fillings if you are making potatoe and cottage cheese or potatoe and cheeze whiz or potatoe and cheddar shredded. I always put onions in mine (optional). Salt and pepper to taste.

Use your potatoes as a base and add the cheezes to taste.

I have also used hamburger spiced up with onion and added a little of potatoe just to keep it sticking together or sauerkraut and potatoe. You can also put prunes in them or whatever you like.

DeeJJ has made an amazing filling of cooked yams and cream cheeze, salt and pepper and a little bit of brown sugar. These are our fav's!!!!

Once you have cut your dough you need to work with it right away and get them filled about 1 tsp in each and then stick them together completely. I usually pinch over the ends twice to make sure. You can drop them in boiling water and cook now for approximately 8 minutes. You can also put on wax (parchment) paper on cookie sheets and freeze them. Once frozen you can take and bag them and keep them frozen to use whenever as well. Of course the frozen ones need to cook a little longer. Once they float to the top in boiling water continue cooking for another 8 - 10 minutes until soft. Do not overcook or they will be hard as well.

We also fry up bacon, onions and mushrooms with dill in butter for topping them and then top that with sour cream. Great meal all on it's own!

Indian Meat Loaf - My fav meatloaf

1 1/2 lbs hamburger - I usually use 1/2 of this in beef and 1/2 in pork

4 cups crushed corn flakes
2 eggs
1 cup cream style corn
1 cup canned tomatoes
Onion - as much as you prefer
1 tsp parsley flakes
salt and pepper to taste
1 tsp sage
1 tsp Worchesteshire Sauce
1 can mushrooms

Mix all together and bake at 350 degrees until done.

Pie & Tart Crust - No Fail

4 Cups sifted flour
1 lb. Gainers (lard) shortening
1 tsp salt
3/4 cup cold water
1 egg
1/4 tsp Baking Powder
1 Tbsp vinegar + 2 - 3 drops extra

Beat egg slightly in measuring cup and add vinegar and fill cup to 3/4 with cold water.
Rub shortening (lard) into dry ingredients and add cold water. Use your hands to mix. The dough should be sticky.

Flour table lightly and dust the ball of dough on top before rolling out!

This recipie is to absolutely die for. Extremely flakey and the best I've ever had!

Enjoy.

Vodka Sauce

2 tbls. olive oil

1/2 cup chopped onion

1 galic clove, finely chopped

1can (28 ounces) plum tomatoes with their juices

1/2 cup of vodka

1/4-1/2 tsp. of crushed red pepper flakes

1/2 cup heavy cream

Salt to taste

2 tbls. chopped parley



Heat the oil in a medium skillet, then add the onion and saute until tender but not browned, about 5 minutes. Stir in the garlic and saute for another minute. Add tomatoes, vodka and red pepper. Simmer until the sauce is reduced and thickened, about 15 minutes. Stir in the cream and simmer until thickened slightly, about 1 minute. Season with salt if desired. Serve over pasta and sprinkle with parsley.

*I like to add parmesan cheese to the sauce and sometimes I add prosciutto.*

Slow Cooker Pesto Spinach Lasagna

Gluten Free if you use brown rice pasta and GF pasta sauce.  Surprisingly tasty!

26 oz jar prepared pasta sauce
10 oz box lasagna noodles
11 oz container pesto (or make your own)
15 oz container ricotta cheese
12 oz bag baby spinach
1 cup grated Parmesan cheese
16 oz mozzarella cheese, sliced
1/4 cup water

Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your slow cooker.

Add a layer of uncooked lasagna noodles (break them to fit)

Smear ricotta cheese and pesto onto the noodles.

Add a couple handfuls of spinach

Top with a layer of Parmesan and sliced mozzarella cheeses.

Repeat layers until you run out of ingredients (I did 3 layers)

Put 1/4 cup water in empty pasta sauce jar and shake. Pour over top of everything.

Cover and cook on low for 6 hours or high 3-4 hours.  It's done when the top layer begins to brown and cheese is melted and bubbly, pulling away from the sides.

Uncover. Let sit about 10 min before serving.

[Crockpot Brown Sugar Chicken

-12 boneless, skinless chicken thighs, or 6 boneless skinless breast halves
-1 cup brown sugar
-1/4 cup lemon lime soda
-2/3 cup white wine vinegar
-3 cloves smashed and chopped garlic
-2 Tbs soy sauce
-1 tsp. ground black pepper

Place chicken in crockpot.
Cover with brown sugar, pepper,  garlic, and soy sauce.
Add vinegar
Pour in the soda.
Cover and cook on low 6-9 hours, or on high 4-5 hours.
The chicken is done when it is cooked through and has reached desired consistency.  The longer you cook it, the more tender it will be.

Serve over a bowl of rice with a ladle of the broth.