Pierogi Lasagna


This is a recipe I found in a cookbook my mother-in-law and my father-in-law brought back from a trip to Nova Scotia. The title is One Potato, Two Potato. Every one of the 200+ recipes are made with potatoes and this one is by far my favorite!

It is easy to make, works well for a vegetarian main dish and you can serve it with so many sides. I like it with applesauce, kielbasa, or a nice tossed salad.

If you are pressed for time you can use instant mashed potatoes.                         

Hope you enjoy and happy cooking,

Vonnie

 

 

Ingredients:

1 lb lasagna noodles

4 lbs red or white potatoes

1/4 c sour cream (optional)

1/2 c milk

2 c shredded cheddar cheese

1 c butter (2 sticks)

2 onion, sliced in rings

Directions:

Cook the noodles as directed on box. Chop potatoes into cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.

Melt all the butter over medium-high heat, then sautee onions until the rings are transparent.

Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay 3 noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onions on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with 3 noodles and the remainder of the onions and butter.

Pop in the oven for 20 to 30  minutes. Allow to cool 10 minutes before cutting and serving.

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Scalloped Pineapple


This scalloped pineapple casserole is a wonderful accompaniment to your Holiday dinner. I serve this every Thanksgiving.

Your guests will love this side dish and they will beg you for the recipe!!

Enjoy and Happy cooking~                                                            

Vonnie
Ingredients:

1 cup butter

2 cups sugar

4 eggs, beaten

1/4 cup milk

4 cups white bread cubes

1 can (20 ounces) crushed pineapple

Directions:

Cream together butter, sugar, and eggs. Stir in remaining ingredients and blend well. Place in a buttered  baking dish; bake at 375° for 15 minutes, then at 350° for about 50 to 60 minutes.

Virginia Apple Pudding


Apples baked in a wonderful batter and served warm as a side to a wonderful fall dinner or with ice cold cream or favorite vanilla ice cream.  Does it get any better? I think not!!  Since it is Fall I thought this recipe was worth re-posting. Perfect Apple recipe! 

 Enjoy and Happy cooking,                                                                              

                                                                                           

1/2 cup butter
1 cup sugar
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup milk
2 cup apples, peeled and sliced
Heavy cream, or 1/2 and 1/2, or Vanilla ice cream

Melt butter in a casserole dish. Combine sugar, flour, baking powder, salt, cinnamon, and milk to make a batter. Pour into butter. DO NOT STIR. Pile apples in the middle of batter. bake at 375 degrees for 30-40 minutes. Let cool for 5 minutes.

Deb’s Brown Butter Gnocchi with Spinach


This is a recipe that was given to me by my dear friend Debbie and fan of Challenge. She is a food-aholic just like me! We are always emailing one another with recipes we have tried, created or read! I’m not sure which this recipe falls into, but if I had to guess she created it! I love how simple everything comes together, even her salad recipe at the end. When I opened the email I knew it was perfect for Meatless Monday. You can always add some leftover grilled chicken or a little ham for your meat lovers.

 

Here’s Debbie’s email:

Hi cooking buddy. I had to share this delicious recipe with you so you can in turn pass to all your Challengeu2cook fans!

Hope you love as much as we all did. I made 2 batches. One meat-free and one with grilled chicken. I LOVED both! Hope you do too!

Love ya,                                              

Deb                                                                                                                   

 

 

PS…Tell me if you like the salad. I fell in love with it and the dressing is so good We need to start bottling our dressings!

 
 
 
 
Ingredients
  • 1 (16-ounce) package vacuum-packed gnocchi
  • 2 tablespoons butter
  • 2 tablespoons pine nuts
  • 2 garlic cloves, minced
  • 1 (10-ounce) package fresh spinach, torn
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) finely shredded Parmesan cheese
  • leftover grilled chicken, sliced  or cubed ham

 

Preparation
  • 1. Cook gnocchi according to package directions, omitting salt and fat; drain.
  • 2. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.
  PS   Prepare a quick salad to accompany the gnocchi: Combine 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon brown sugar, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon salt in a large bowl; stir with a whisk. Add 6 cups gourmet salad greens, sliced tomatoes and cucumber chunks  to bowl; toss gently to coat.

Macaroni and Cheese


This is a recipe I have been making for years. My family LOVES homemade macaroni and cheese. I usually serve this with some steamed broccoli and homemade applesauce.                                            

Hope you enjoy and Happy cooking!

Ingredients

  • 4 cups cooked elbow or small shell macaroni, drained
  • 3 cups grated Cheddar
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 6 tablespoons butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup fresh breadcrumbs

 

Directions

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add 2 cups of the  cheddar cheese. In a separate bowl, combine eggs, sour cream, 4 TBS. butter, salt and milk.  Add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. In a small skillet melt butter and add fresh breadcrumbs. Stir constantly until crumbs are golden brown and fragrant.  Add additional cheese and top with breadcrumbs and  return to oven for 10 minutes.

Easter Bread


My cousin Darlene asked me if I had a recipe for Easter Bread and of course I do! So instead of just sending it to her I decided to share it with all of you. This recipe comes from Loretta Ricci Sellars. She lived next to my parents and was my second mother. She was a wonderful Italian lady and an excellent cook. I used to love sitting in her kitchen watching her prepare meals. She never seemed to follow a recipe, but everything always came out perfectly. She would just zip around the kitchen while the old radio was on in the corner, tuned to the Italian station out of Cleveland. I could sit there for hours watching her and listening to her stories of her youth growing up in Italy. The sounds and smells were heavenly and the food divine. Loretta taught me to love the art of cooking.
I hope you enjoy this recipe. It is pretty involved, but well worth the effort.
Enjoy and Happy cooking,
Vonnie                                                                           

Ingredients :
12 cups of flour
2 1/4 cups sugar
8 eggs, room temperature
2 sticks butter
1 cup prepared mashed potatoes (can use instant) room temperature
4 pkg. dry yeast
1 tsp.salt
2-3 caps yellow food coloring
rind from 3 oranges
2 TBSP. anise seed
2 cups milk
2 1/2 cups additional flour for kneading
1 1/2 cups raisins, optional

Directions:
Preheat oven to 325 degrees.
In a large bowl, combine yeast and 2 1/2 cups flour and set aside. Heat together milk, butte, sugar and salt until slightly hot, stirring occasionally. Add this mixture to dry mixture; beat 30 seconds with mixer. Add eggs and mashed potatoes. Beat at low-speed until blended and then beat on high-speed for 3 minutes. Add anise seed, food coloring, orange rind, and raisins. Stir by hand adding enough additional flour to make dough stiff. Turn dough out on a floured surface and knead 10 to 15 minutes. Adding flour if dough begins to get sticky. Place in a greased bowl; turn once to grease all of dough. Cover and allow to double in size (about 2 hours). Punch down. Divide onto 6 balls. Cover and let rest for 10 minutes. Cut each ball into 3 pieces. Roll into to strips and braid. Place in greased loaf pans. Let rise again for 1 hour.
Bake at 325 for 40-45 minutes.