Pepperoni Bread

1 lb of frozen bread dough
1 tbsp extra virgin olive oil
1/2 tbsp dried basil
1/2 tbsp onion flakes
1/2 tbsp dried oregano
8 oz sliced pepperoni
6 oz grated mozzarella cheese
1 egg lightly beaten

Allow bread dough to thaw for 8 hours. PLace dough in alarge greased bowl. Place bowl in a warm location and allow dough to rise untill doubled. (2-3 hours)
Preheat oven to 350.
Punch down dough.
On a lightly greased baking sheet, roll dough into an rectangle approx 12x18 inches.
Brush dough with olive oil.
Sprinkle with spices.
Layer pepperoni to within a ahlf inch of the edge. Top with cheese.
Beginning with the longest edge, roll dough into a thin cylinder and seal the seam.
Glaze with the egg.
Bake for 35 minutes or until golden brown. Cut into bite isze pieces to serve.

Cheese, Broccoli and Chicken Soup

1/2 c butter
1 c flour
11 c water
3 cubes chicken bouillon
2 lbs chicken,cut into bite sized pieces
2 heads broccoli, cut into florets
1 1/2 tsp salt
1 tsp pepper
1 c light cream
3 cups shredded cheddar cheese

In a 5 quart pot, melt butter. Mix in flour, stirring until a thick paste forms. Remove from pot and set aside.
In the same pot, combine water, bouillon, chicken, broccoli, salt and pepper. Bringto a boil over high heat. Reduce heat and simmer for 45 minutes.
Stir in flour mixture a little at a time until soup thickens. Simmer for 5 minutes.
Reduce heat and stir in cream. Mix in cheese 1 cup at a time untul melted.

Easy Pumpkin Soup

1 tbsp butter
1 c chopped onions
2 tsp minced garlic
2 lbs ham, cut into 1" cubes
3 cans pumkin puree
1 carton of chicken broth
2/3 c cream
1 tsp fresh thyme
1 tsp pepper
1/2 tsp fresh rosemary

Melt butter in a skillet. Cook the onion and garlic in the butter until soft.
Combine the onions and garlic with all of the remaining ingredients in a slow cooker.
Cook on low for 8-10 hours.

Baked Potato Soup

4 large baking potatoes
3 medium onions, diced
1/2 pound of bacon, chopped
olive oil
8 cups of chicken broth
chopped chives
2 cups of light cream
1 cup cheese, shredded

Preheat oven to 450.
Poke holes in potatoes. Bake for an hour, untill soft.
Add bacon to cold soup pot, cook on medium heat until bacon is nearly crispy.
Add onions to bacon. Add some olive oil and cook until the onions are soft.
Add chicken broth.
Scoop out the potatoes and add to the soup pot.
Add cream and cook for 10 more minutes.
Add cheese, stir and cook until melted.
Add the chopped chives as a garnish when serving.

Buffalo Chicken Wing Soup

4 c milk
3 cans condensed cream of chicken soup
3 cups shredded chicken
1 cup sour cream
1/4 c hot sauce (more or less to taste)

Combine all ingredients in a slow cooker.
Cover and cook on low for 4-5 hours.

If you do not have a slow cooker, place all ingredients in a large pot, bring to a boil and then reduce heat to low and simmer for 30 min - 1 hour.

Simple French Onion Soup

1/2 c unsalted butter
2 tbsp olive oil
4 cups of sliced onions
4 cans beef broth
1 tsp dried thyme
salt and pepper to taste
4 slices french bread
4 slices provolone cheese
2 slices swiss cheese
1/4 c grated parmesan cheese

Melt butter with olive oil in an 8 quart stock pot on med-low heat. Gently sautee onions, stirring every few minutes. This will take 1 hour or more. The onions will eventually turn to a golden brown and they will increase in sweetness. This takes patience. DO NOT increase the heat because you don't want fried onions! The onions need to carmelize which happens at a lower temperature than frying.
Add broth and thyme. Season with salt and pepper and simmer for 1 hour.
Ladle soup onto oven safe serving bowls a place one slice of toasted bread on top of each. Layer each slice of bread with 1 slice of provolone, 1/2 slice of swiss and 1 tbsp of parmesan cheese. Place bowls on a cookie sheet and broil in oven until cheese bubbles.

Easy Carrot Cake

Cake

1 cup miracle whip dressing
1 pkg yellow cake mix
4 eggs
1/4 c cold water
2 1/2 tsp cinnamon
2 cups finely grated carrots
1/2 c chopped walnuts

Icing

1 pkg cream cheese, softened
1/4 c butter melted
2 c icing sugar
1 tsp lemon juice
1/2 tsp grated lemon zest

Beat miracle whip, cake mix, eggs, water and cinnamon at medium speed for 3 minutes.
Stir in carrots and walnuts. Pour into greased baking dish.
Bake at 350 for 40-45 minutes. Cool completely and frost.

Beat cream cheese and butter in a lerge bowl. Gradually add icing sugar, juice and peel, beating until well blended. Spread on cake.

Orange Glazed Ham

Ingredients

1 (approx 6 lbs) uncooked ham
1 small can (6 oz) frozen orange juice concentarte, thawed
1 1/4 c brown sugar, firmly packed
1/3 c steak suace

Place ham, fat side up, on a large piece of foil in a a large roasting pan.
Combine remaining ingredients.
Pour half of the orange mixture over ham.
Wrap foil losely around ham and bake at 325 for about 3 hours or 30 minutes per pound.
About 30 minutes before ham is done, remove from oven.
Score the glazed ham in a diamond criss cross pattern, cutting about 1/4 inch down.
Spoon remaining orange mixture over ham and return to oven.
Bake uncovered at 400 for the remaing 30 minutes, basting ham several times.

Cheesy Scalloped Potatoes and Carrots

2 lb potatoes, peeled and thinly sliced
2 onions, slices and seperated into rings
4 carrots, diagonally cut into thin slices
3 tbsp butter
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1/4 cayenne pepper
1 1/2 c milk
1 1/2 c shredded cheddar cheese

Preheat oven to 375.
Place vegetables in a large saucepan. Add enough cold water to cover vegetables. Bring to a boil on med-high heat; cook for 8-10 minutes until vegetables are tender.
Meanwhile, melt butter in medium saucepan on med heat. Add flour, salt, black pepper and cayenne pepper; mix well. Cook and stir for 1 minute.
Gradually add milk, stirring until well blended. Bring to a boil and cook for 5 minutes or until thickened, stiring constantly.
Stir in cheese. Reduce heat to low and cook until cheese is melted.
Drain vegetable mixture; spoon half into a lighly greased 13x9 baking dish. Cover with halfof the cheese sauce.
Repeat layers.
Cover with foil.
Bake 45 minutes to 1 hour until vegetable mixture is heated through, removing foil after 30 minutes.

Maple Sweet Potato Appetizers

1 sweet potato
1 tbsp light cream cheese
2 tbsp maple syrup
1/8 tsp salt
16 crackers
12 pecan halves
16 dried cranberries

Pierce potato with fork; place in a small microwaveable bowl. Microwave on high for 5 minutes or until tender. Mash potato with a fork until smooth.
Add cream cheese, syrup and salt; mix well.
Spoon mixture onto crakers.
Top each with a pecan half and a cranberry.

Babka with Cheese Filling

Ingredients

1/4 ounce dry yeast
1/4 c lukewarm water
10 tbsp soft butter
1/2 c sugar
1 tsp salt
4 egg yolks, room temperature
1 lemon zest
1/2 tsp cinnamon
1/4 tsp cardamom
5 c flour, sifted
1 c milk, scalded and cooled to lukewarm
1 c raisins
1 c dried cranberries
1/3 c fine unseasoned breadcrumbs
1 egg yolk, beaten
2 tbsp water
1/4 c sliced almonds

Cheese Filling
12 ounces cream cheese, softened
1/3 c sugar
1 egg yolk
1 lemon zest

Directions
Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
Cream butter and sugar in a large mixing bowl.
In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
Add yeast and water, lemon rind, cinnamon and cardamom.
Add flour alternately with milk and beat well to make a smooth batter.
Add raisins and knead by hand until batter leaves the fingers.
Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and place 1/2 the dough in the prepared pan; place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.

Stove Top Kielbasa and Cabbage

Ingredients

1 medium cabbage, chopped
16 ounces kielbasa1/2 cup chicken broth
3 tbsp canola oil
1 medium chipotle chile
1 medium tomato, cored and diced
1 1/2 tsp seasoning salt
4 tbsp butter
1 tbsp sugar

1. Slice the kielbasa on the bias into pieces that are about 1 1/2 inches long.
2. In a very large skillet over medium heat, pour in the cooking oil and brown the sausage pieces. Remove them from the skillet and set aside.
3. Deglaze the skillet with the chicken broth, add the chipotle pepper and tomato, stirring to blend. After a couple of minutes, add the cabbage. Sprinkle on the seasoned salt, add in the butter, and cover, allowing the cabbage to cook over medium heat. After 10 minutes, add the sausage back in, add the sugar, stir, and re-cover the skillet. Reduce the heat to a simmer and allow to cook until the cabbage is tender, about 15 minutes.
4. Serve hot.

Cucumbers in Sour cream (Mizeria)

2 cucumbers
1 cup sour cream
juice of 1 lemon
1/2 tsp sugar
1 tbsp of dill (can use more or less according to taste)
salt
pepper

Peel and thinly slice cucumbers. Sprinkle with salt, let it stand for a few minutes on a paper towel. Squeeze out liquid and add a little bit of pepper.
Mix sour cream, lemon juice, sugar and dill.
Mix cucumbers with dressing and refrigerate for 1/2 hour before serving.

Kroust

Ingredients

2 cups of flour
3 egg yolks
2 tbsp soft butter
1/3 cup sour cream
2 tbsp icing sugar
3 tbsp vinegar
lard or oil for frying

Mix butter, egg yolks, sugar and vinegar. While mixing, slowly add in the flour.
Knead the dough. Keep kneading for 15 minutes. When ready put dough in a bowl, cover and let stand in a cool place for an hour.
Roll out the dough until it is very thin. Cut 2x7 inch strips, make a slit in the middle, and pull one end through.
In a deep frying pan, heat the oil or lard. To test readiness, put a small piece of dough in it, if it immediately comes to the surface the temperature is right. Put 4-5 strips at a time into the oil and deep fry on both sides. Sprinkle with icing sugar before serving.

Farmer's Cheese Pierogi's

Ingredients

2 eggs
2 egg yolks
12 ounces farmer cheese(shredded)
2 tsp lemon juice
1/2 tsp sugar

1 3/4 cups unbleached flour
1/2 teaspoon salt
2 eggs(slightly beaten)
1/3 cup water

Directions
Beat eggs and egg yolks. Add cheese along with lemon juice and salt. Mix well and set aside.
In mixing bowl combine flour and salt. Beat eggs well; blend in water. Add to flour mixture, stirring till combined (dough should be pliable but not sticky).
On floured surface knead gently 15 - 20 strokes. Cover; let stand 10 minutes. Divide dough in half. On floured surface roll half the dough at a time to a 12-inch circle, about 1/8 inch thick. With 3-inch round cookie cutter cut out circles of dough.
Place 1 heaping teaspoon of filling on one-half of 1 circle. Fold other half of circle over, making half-moon shape. Pinch edges together to seal. If necessary, crimp with fingertips again to ensure a good seal.
Place on kitchen towel or floured surface; cover while making remaining pierogi.
In large saucepan gently slide some of the pierogi into boiling water, stirring with a spoon to keep them from sticking together. Do not crowd. Boil gently, uncovered, 4 to 5 minutes or till pierogi float. Removed with slotted spoon to a collander;rinse quickly under hot running water, shaking gently.
Turn into shallow ovenproof bowl. Gently stir in a little melted butter or margarine to keep pierogi from sticking together. Keep it warm in oven while cooking remaining pierogi.
To serve, top with a little sour cream or additional melted butter. Sprinkle with fresh or frozen snipped dill, if desired.

I always make a big batch and make a day of making pierogi's. It is time consuming. After making the three different fillings and stuffing and then boiling them. I put them in frozen bags marked with the apropriate fillings and freeze them. They freeze really well.

Crock Pot BBQ Beef Brisket

1 tsp garlic salt
1 tsp seasoning salt
2 tsp pepper
1/2 tsp onion powder
1/2 tsp dry mustard
2 tsp worcestershire sauce
1 3/4 c bbq sauce
2 tsp brown sugar
1 5 lb beef brisket

Combine all ingredients except brisket in remavable insert of crock pot.
Add brisket and turn to coat well with sauce. Marinate for 3-4 hours or overnight in refrigerator.
Place insert back in base and cook on low for 9-11 hours.

Chinese Style Ribs

1/4 c soy sauce
1/4 c orange marmalade
2 tbsp ketchup
1 garlic glove, crushed
3-4 lbs spareribs

Combine soy sauce, marmalade, ketchup and garlic. Brush on moth sides of the ribs.
Place in crock pot.
Pour remianing sauce over the ribs.
Cook on low for 8-10 hours.

Apple Glazed Pork Roast

Ingredients

1 3-4 lb pork loin roast
1/4 c apple juice
salt and pepper to taste
3 tbsp brown sugar
1 tsp ginger
6 apples quatered

Rub roast with salt and pepper.
Place apple quaters in the bottom of the crock pot. Place roast on top of apples.
Combine apple juice, brown sugar and ginger. Spoon over top of surface of roast.
Cover and cook on low for 10-12 hours.

Crock Pot Lemon Chicken

1 lbs chicken pieces
1/4 cup flour
2 tbsp vegetable oil
6 oz lemonade concentrate
3 tbsp brown sugar
3 tbsp ketchup
2 tbsp water
2 tbsp cornstarch
1 1/4 tsp salt

Combine flour with salt; coat chicken thouroughly. Brown chicken in oil in a frying pan.
Stir together lemonade, sugar and ketchup.
Place chicken in crockpot and pour mixture over it. Cook on high for 3-4 hours.
Once done, drain liquid into saucepan; add cornstarch and boil till reduced. Pour gravy back over chicken. Serve with rice.

Crock Pot Meatballs

1 jar grape jelly
1 jar chilli sauce
1 box frozen meatballs

Combine all ingredients in a crock pot. Cook on low for 4 hours.