Pages

Pieroghi Soup

Thursday, December 8, 2016


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.


Print Friendly and PDF

Eggnog Pound Cake


I love the holidays. One of the best parts is all of the baking I do. This year I  decided to concentrate less on cookies and more on cakes. I found this pound cake recipe in an email  and immediately knew that I had to make it. So glad I did. This pound cake is perfect! Soft, spongy and egg nog tasty! And...it is easy! When I went to pick up egg nog at the store, there were different flavors of egg nog on the shelf, like pumpkin egg nog and red velvet egg nog. I think I might pick up a pumpkin one  and make this using that to see if it changes up the flavor a bit.  This recipe is a keeper for parties and to give as gifts. 


Egg Nog Pound Cake

recipe from Southern Living Magazine

 1 box pound cake mix

1 1/4 cups eggnog

2 eggs

 1/2 tsp fresh grated nutmeg

1/2 tsp vanilla extract

Preheat oven to 350 degrees and lightly spray a bundt pan with cooking spray. Set aside.

In a large bowl with an electric mixture on medium speed, mix all of the ingredients together until

incorporated, about 2 minutes. Pour into the bundt pan and bake for 1 hour, or until the cake is

 cooked through. Let cool and release from pan.
Print Friendly and PDF

Homemade Hot Chocolate Mix

Sunday, December 4, 2016


My kids love hot chocolate. In fact, it has been the number one requested beverage around here for a few weeks. It has been  cold here in the northeast, and they love the warm mugs of cocoa when they get home from school. This is my go-to recipe for homemade hot chocolate. What I love is that I can sub out the french vanilla coffee creamer for seasonal flavors, like pumpkin spice or peppermint mocha  and flavor the hot chocolate for gift giving. This year I made a batch of regular and a batch of peppermint mocha to give as gifts to neighbors, our mailman and the boys teachers. You can use any size jar or container you like. I had pints on hand this time! Enjoy! 

Homemade Hot Chocolate  ( for gift giving)

6 c sugar

1 (2lb) box nonfat dry milk

2 (13 oz) containers malted milk powder

1 (15 oz) container  french vanilla non-dairy coffee creamer (or any flavor you want)

1 (13oz) container chocolate malt mix

1 (8oz) cox unsweetened cocoa powder


In a very large, deep bowl, combine the sugar,non fat dry milk, malted milk powder, coffee 

creamer,chocolate malt mix and cocoa. Mix well to combine.Store in airtight containers at room 

temperature.

Yield : approximately 27 cups

Coconut Macaroons


If you are looking for a great cookie for your holiday cookie tray this is the perfect recipe.So easy to make with little effort and very few ingredients. This is my husbands favorite! I love that I can make the batter and in 30 minutes have warm macaroons for my hubby. It makes him very happy. You can add an almond on top or drizzle with chocolate. I found this recipe on the back of the bag of coconut I bought to make my macaroons.The recipe seemed easier and less time consuming that my old faithful recipe so I tried it. And it won me over. This is the only macaroon recipe I have now. The other one was tossed. Enjoy!

Coconut Macaroons
14 oz bag sweetened flaked coconut
3/4 cup sugar
1/3 c flour
1/4 tsp salt
4 whole egg whites
1/2 tsp almond extract


Preheat oven to 325 degrees.Grease and flour a large  baking sheet.Mix together coconut,sugar, flour and salt until well blended.Mix in the 4 egg whites and the almond extract.Mix until the the batter is moist. Drop spoonfulls of the coconut mixture onto the baking sheet. Bake for 20 minutes.