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,





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


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.


Vegetarian Chili with Cornbread

 The lazy days of summer are coming to a close. If you are a parent of school aged children like me, then you are juggling  your regular daily functions, plus getting all the back to school things they need. In honor of second to last Meatless Monday in the month of August, I chose to share a recipe for vegetarian chili with cornbread . I know there is a lot of ingredients, but it is so worth a trip to the grocery store if you don’t have everything. I love to make this time to time because it is a great way to “clean” out my panty. You can also throw all your ingredients in a crock pot and let it do all the work. Put the setting on low and let it cook for a few hours.  YUM:)
Hope you enjoy and Happy Cooking.

4 cloves garlic, pressed
2 tablespoons olive oil
1 (28 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle beer( I use a red ale)
4 tablespoons chili powder, or to taste
1 tablespoon mustard powder
1 teaspoon dried oregano
ground black pepper to taste
1 teaspoon ground cumin
2-3 dashes hot pepper sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini or great northern beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained and rinsed
2 cups shredded Cheddar cheese
1 box Jiffy cornbread mix

In a 4 quart pot, saute garlic in oil.
Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. While soup is simmering make your cornbread.  To serve, Top each bowl with cheddar cheese and a slice of cornbread.


Mini Cheeseburger Salad with Yellow Mustard Vinaigrette

It came to my attention today that I did not have this recipe posted. First let me say, I am sorry for not sharing this sooner and second, be prepared to keep this recipe at the front of your recipe file. You will be making this one OFTEN!!  I like to serve it with warm garlic bread and some fresh sliced melon.  Kudos to Rachael Ray!
This is one of her fabulous recipes.
Enjoy and Happy Cooking,                                                                                         
4 tablespoons extra virgin olive oil, divided
2 pounds ground beef
1/2 small red onion, grated and chopped, divided
2 tablespoons Worcestershire sauce
1 tablespoon grill seasoning
3/4 pound brick sharp cheddar cheese, or American cheese, sliced
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
Salt and freshly ground pepper, to taste
2 large hearts of romaine lettuce, coarsely chopped
1 cup sliced pickles, drained and chopped – choose from sweet, half-sour or dill varieties
1 pint cherry or grape tomatoes, cut in half
Preparation Place a large skillet over medium-high heat with 2 TBSP of olive oil. (You can also pre-heat a grill pan or a large nonstick skillet over medium-high heat or pre-heat an outdoor grill instead of the skillet).While the pan is heating up, combine the meat with about 3 tablespoons of the grated red onion, the Worcestershire sauce and the grill and poultry seasonings (you may substitute salt and pepper for the grill and poultry seasonings). Form two-inch meatballs, then flatten them into patties.Cook the mini burgers for 3 minutes on each side, then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.

While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl. Continue whisking and stream in the remaining 2 TBSP olive oil and season with salt and pepper.

Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes. Toss the salad to evenly coat everything in dressing.

To serve, arrange the salad on a large platter and slide the mini burgers on top.

NOTE: You can use ground chicken or turkey instead of beef

Baked Potato Salad

This is my Mother-in-Law Mary Jeffers recipe.  She is a wonderful cook and I have always loved when she shares one of her favorite recipes with me.  I have made it for more than 20 years and I always look forward to making in the warm months here in Michigan.  It goes perfectly with all your summer dinners.  It is especially nice because you can serve it warm or at room temperature.

 Enjoy and Happy cooking,                                                                                          





2-2 pound bags frozen diced potatoes, thawed
4 cups shredded cheddar cheese
2 cups mayonnaise
1/2 onion, chopped
1 pound bacon, cooked and diced
1 cup sliced green olives
4 TBSP. sweet pickle relish
salt and pepper to taste

Preheat oven to 350. In a large bowl mix all ingredients well. Turn into a large grease baking dish and bake for 40 minutes or until golden and bubbly.

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!


  • 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



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.

Impossible Quiche

This is a wonderful easy Quiche I will be making and serving at my Easter Brunch. I have been making this recipe for 20+ years. I have tried every combination of meat and vegetable there are, and it always tastes fabulous and comes out perfectly. My favorite is vegetarian, but my family likes all the meat choices and peppers and onions. No matter which way you try, you won’t be disappointed.
 Enjoy and Happy Cooking,

4 eggs
2 cups milk
1/2 cup biscuit/baking mix
2 TBSP. butter
1/8 teaspoon pepper
1 cup bacon, sausage, ham, cooked, drained and diced or crumbled
1 cup shredded Cheddar cheese
1 1/2 cups vegetables: green peppers, onions, mushrooms, asparagus,trimmed and chopped
1 cup shredded cheddar cheese
a combination of all of above!
Nutmeg to taste

In a blender, combine the first five ingredients. Blend for 1 minute. Grease a 9-in. pie plate. Sprinkle with bacon and cheese, or vegetables and cheese or combination. Pour blender mixture over cheese mixture. Let stand for 5 minutes before baking. Sprinkle with nutmeg and bake uncovered, at 350 degrees F for 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.