This was good but made waaay too much with 3 boxes. 2 boxes of mini pierogies would be a better ratio imo.
Crockpot Pierogi Casserole with Kielbasa via daily diy life
3 boxes Mrs. T's Cheddar Pierogies - Regular or mini.
4 cups chicken broth
1 8 oz. block cream cheese
1 cup shredded cheddar cheese
1 pound kielbasa - sliced
salt & pepper to taste
Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low 6 hours.
Tuesday, February 27, 2018
Cauliflower corn and cucumber salad
I made this for a gathering that we wound up not going to because Teenblock got influenza that turned into pneumonia. Teenblock said that shirts should be given out that say I survived the flu of 2017-2018. anyhow, this recipe was ok. I had an issue with the red peppers triggering my heartburn, so maybe I'd have to think about what to add instead if i make it again. It really needs something red for color. Fresh corn off the cob would make this dish even better. I'm also thinking feta and walnuts would be a tasty addition. Then again my taste buds are off from this stupid head cold.
Cauliflower Corn and Cucumber Salad via Valentina's corner
2 cups cauliflower florets
2 small cucumbers english style and leave the skins on
1/2 red pepper I used roasted
2-3 green onions
1 (15 oz) can corn, drained I only had frozen, but if i can i will use fresh off the cob.
1/3 - 1/2 cup mayonnaise I used salt and pepper olive oil mayo
Fresh dill, optional
Salt and pepper, to taste
Cut cauliflower into sm florets. Slice cucumber in thin slices. Cube red pepper. Thinly chop gr onions. Drain corn. Mix everything. Add mayo, salt and pepper to taste, mix well. Add fresh dill.
Cauliflower Corn and Cucumber Salad via Valentina's corner
2 cups cauliflower florets
2 small cucumbers english style and leave the skins on
1/2 red pepper I used roasted
2-3 green onions
1 (15 oz) can corn, drained I only had frozen, but if i can i will use fresh off the cob.
1/3 - 1/2 cup mayonnaise I used salt and pepper olive oil mayo
Fresh dill, optional
Salt and pepper, to taste
Cut cauliflower into sm florets. Slice cucumber in thin slices. Cube red pepper. Thinly chop gr onions. Drain corn. Mix everything. Add mayo, salt and pepper to taste, mix well. Add fresh dill.
Sweet chili Asian sesame crockpot chicken
Yet another chicken crockpot recipe with asian flavors.
Asian Sweet Chili Sesame Chicken via Carlsbad cravings
2 pounds chicken breasts (thawed. Frozen will make the sauce more liquidy)
1 1/2 tablespoons cornstarch
1/4 cup water
Sweet Chili Sesame Sauce
2-4 tablespoons Asian sweet chili sauce
1/3 cup low sodium soy sauce
1/3 cup ketchup
1/3 cup packed brown sugar
2 tablespoons quality hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced
1/2 teaspoon onion powder
1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger
1 teaspoon salt
1/4 teaspoon pepper
Add chicken to bottom of crockpot. Whisk Sauce ingredients in med bowl. Pour over chicken.
Cook on low 5-7 hrs or high 3-4 hrs. Shred chicken and add 1 1/2 T cornstarch mixed w 1/4 c water to crockpot. Stir. Cook high 20-30 min til sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.
Asian Sweet Chili Sesame Chicken via Carlsbad cravings
2 pounds chicken breasts (thawed. Frozen will make the sauce more liquidy)
1 1/2 tablespoons cornstarch
1/4 cup water
Sweet Chili Sesame Sauce
2-4 tablespoons Asian sweet chili sauce
1/3 cup low sodium soy sauce
1/3 cup ketchup
1/3 cup packed brown sugar
2 tablespoons quality hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons garlic powder or 3-4 garlic cloves minced
1/2 teaspoon onion powder
1/2 teaspoon ginger powder or 2 teaspoons freshly grated ginger
1 teaspoon salt
1/4 teaspoon pepper
Add chicken to bottom of crockpot. Whisk Sauce ingredients in med bowl. Pour over chicken.
Cook on low 5-7 hrs or high 3-4 hrs. Shred chicken and add 1 1/2 T cornstarch mixed w 1/4 c water to crockpot. Stir. Cook high 20-30 min til sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.
Biscoff Caramel bars
I made these to take to my besties. I could not for the life of me get the base to brown. They still tasted good, but prob not as good as they could have. I think maybe I made a half batch in an 8x8 pan. perhaps that had something to do with how they didn't bake properly. I would still make them again.
Biscoff Caramel Butter Bars via The domestic rebel
2 cups (4 sticks) butter, softened to room temperature
1 cup sugar
1 & ½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
1 (11.5 oz) jar salted caramel sauce
1 (14.1 oz) jar Biscoff spread
1 & ½ cups toffee bits
1. Preheat oven to 325F. Line a 13x9" baking pan w foil, extending sides of foil over edges of pan. Spray foil liberally w cooking spray. set aside. (foil is the devil for this recipe. BE smart and use parchment paper.)
2. In the bowl of stand mixer, mix butter and sugar until creamy and fluffy, about 2 mins. Beat in powdered sugar and vanilla. Lastly, beat flour til soft dough forms. Press 1/2 dough into bottom of pan. chill remaining dough.
3. Bake crust 15 mins. Remove from oven but keep oven on. Pour caramel sauce evenly over
base, then pour on Biscoff spread (Nuke few sec in a separate bowl). Crumble remaining dough evenly over top, trying to cover sauce filling as much as possible. Top liberally w toffee bits.
4. Return to oven and continue baking 25-30 min til golden brown and caramel bubbly. Cool completely before cutting into squares.
Biscoff Caramel Butter Bars via The domestic rebel
2 cups (4 sticks) butter, softened to room temperature
1 cup sugar
1 & ½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
1 (11.5 oz) jar salted caramel sauce
1 (14.1 oz) jar Biscoff spread
1 & ½ cups toffee bits
1. Preheat oven to 325F. Line a 13x9" baking pan w foil, extending sides of foil over edges of pan. Spray foil liberally w cooking spray. set aside. (foil is the devil for this recipe. BE smart and use parchment paper.)
2. In the bowl of stand mixer, mix butter and sugar until creamy and fluffy, about 2 mins. Beat in powdered sugar and vanilla. Lastly, beat flour til soft dough forms. Press 1/2 dough into bottom of pan. chill remaining dough.
3. Bake crust 15 mins. Remove from oven but keep oven on. Pour caramel sauce evenly over
base, then pour on Biscoff spread (Nuke few sec in a separate bowl). Crumble remaining dough evenly over top, trying to cover sauce filling as much as possible. Top liberally w toffee bits.
4. Return to oven and continue baking 25-30 min til golden brown and caramel bubbly. Cool completely before cutting into squares.
Buckeye turtle bars
made these for a party. The topping part didnt stick very well to the brownie part. Was vy tasty though.
Buckeye Turtle Brownies from mama gourmand
1 9X13 brownie mix
Peanut Butter Topping:
6 tbsp. butter, softened
3/4 cup creamy peanut butter
1 1/2 cups powdered sugar
1 1/2 tbsp. milk
Turtle Topping:
11 oz. bag of caramels, unwrapped (I just used a bag of caramel bits for simplicity)
2 tbsp. milk
1 1/2 cups chopped pecans
Chocolate Topping:
1 cup semi-sweet chocolate chips
1 1/2 tsp. vegetable oil
course sea salt or fleur de sel, optional
Bake 9X13 brownie mix per box directions. Cool brownies completely.
PB topping: beat all ingredients in a med bowl (will be very thick). Scoop spoonfuls of peanut butter topping all over cooled brownies. Press topping gently on cooled brownies using fingers.
Turtle topping: In a micro safe bowl place caramels and milk and heat on high 1 1/2 - 2 min, stopping to stir intermittently. Remove immediately just after caramels are almost smooth. Pour in chopped pecans, mix, and scoop in spoonfuls over pb layer. Use an offset spatula or spatula to smooth over peanut butter.
Choc topping: In another micro safe bowl melt chips and oil about 1 min, stirring occasionally til chocolate is about melted and smooth. Pour over caramel layer and smooth with offset spatula. Sprinkle with course sea salt.
Buckeye Turtle Brownies from mama gourmand
1 9X13 brownie mix
Peanut Butter Topping:
6 tbsp. butter, softened
3/4 cup creamy peanut butter
1 1/2 cups powdered sugar
1 1/2 tbsp. milk
Turtle Topping:
11 oz. bag of caramels, unwrapped (I just used a bag of caramel bits for simplicity)
2 tbsp. milk
1 1/2 cups chopped pecans
Chocolate Topping:
1 cup semi-sweet chocolate chips
1 1/2 tsp. vegetable oil
course sea salt or fleur de sel, optional
Bake 9X13 brownie mix per box directions. Cool brownies completely.
PB topping: beat all ingredients in a med bowl (will be very thick). Scoop spoonfuls of peanut butter topping all over cooled brownies. Press topping gently on cooled brownies using fingers.
Turtle topping: In a micro safe bowl place caramels and milk and heat on high 1 1/2 - 2 min, stopping to stir intermittently. Remove immediately just after caramels are almost smooth. Pour in chopped pecans, mix, and scoop in spoonfuls over pb layer. Use an offset spatula or spatula to smooth over peanut butter.
Choc topping: In another micro safe bowl melt chips and oil about 1 min, stirring occasionally til chocolate is about melted and smooth. Pour over caramel layer and smooth with offset spatula. Sprinkle with course sea salt.
sage sausage pumpkin pasta
I found this recipe when I had some sage sausage in the freezer i didnt know what to do with. I usually just make scotch eggs, but I wanted something different. I made it for dinner last night and it was easy enough to make after piano lessons. Probably took an hour from start to table.
It was proclaimed to be better than any other pumpkin pasta dish I've made before from both Teenblock and Mrblocko. Teenblock said the spices from the sausage balanced out the sweetness of the pumpkin. I will have to take their word for it. I couldnt taste much of anything because i have a stupid head cold.
Pumpkin Baked Ziti with Sage Sausage adapted via vodka and biscuits
1 lb ziti or rigatoni noodles, cooked to al dente I used rigatoni
1 lb sage sausage
1/2 onion, diced (mine had way less onions than the original photo. next time I will use 2 sm onions)
2 cloves garlic, minced
1 bay leaf
4 sage leaves, chopped
1/2 t nutmeg
1/4 t red pepper flakes
pinch of cinnamon
1/2 c dry white wine (I used Gato negro's Sauvignon blanc. This is my go to white wine for cooking. Decent taste and super inexpensive.)
1 c vegetable stock (My sauce was really thick so I probably added at least another c.)
15 oz can pumpkin puree
salt and pepper to taste
1/4 cup finely grated Parmesan cheese (I used italian cheese blend - probably closer to 1 1/2 c)
Preheat the oven to 350. Brown sausage in a skillet over med high heat. Transfer to a paper towel lined plate. set aside. In same skillet, add onion, garlic, and bay leaf. Cook til onion translucent, about 3 min. Add sage , red pepper flakes, cinnamon, nutmeg, and salt/pepper to taste. Cook 1 min. Add wine and cook til reduced by half. The heat should remain to med high. Add stock and stir in the pumpkin. The pumpkin will thicken the sauce. Stir in sausage and pasta. pour into sprayed 9x13 dish. top with cheese. Bake 25-35 min.
Sweet and Salty Cookies
Sweet & Salty Kitchen Sink Cookies adapted via the cooking Actress
1 cup butter, browned
1 1/2 t vanilla
1 1/2 c b sugar
1/2 c sugar
2 eggs, room tempe
2 1/2 c flour
2 1/2 t. baking powder
1/2 t sea salt + more for sprinkling
3/4 c broken pretzels (window pane style)
1 1/2 c caramel chips (dont use the bits, they cool weirdly)
3/4 c semisweet chips
Line cookie sheet w parchment. Preheat oven 350F .To brown butter: In (light colored) saucepan, melt butter over med heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into large, heatproof, bowl, and use a spatula to scrape all the little brown bits into bowl. Using a stand or hand mixer, beat vanilla and sugars into butter for a couple min, until it lightens a bit. Beat in eggs for about 30 sec. Add baking powder, 1/2 t salt, and 1/3 of flour. Mix slowly, add another third, mix, and add last of flour til just combined. Stir in pretzels, and chips.1/4-1/2 c scoop of dough. add a tiny sprinkle of salt and extra chips if desired. Bake 13 min (til golden around the edges. Remove and allow to cool on the sheet 5 min. Then, transfer cookies to a wire rack to cool completely.
1 cup butter, browned
1 1/2 t vanilla
1 1/2 c b sugar
1/2 c sugar
2 eggs, room tempe
2 1/2 c flour
2 1/2 t. baking powder
1/2 t sea salt + more for sprinkling
3/4 c broken pretzels (window pane style)
1 1/2 c caramel chips (dont use the bits, they cool weirdly)
3/4 c semisweet chips
Line cookie sheet w parchment. Preheat oven 350F .To brown butter: In (light colored) saucepan, melt butter over med heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into large, heatproof, bowl, and use a spatula to scrape all the little brown bits into bowl. Using a stand or hand mixer, beat vanilla and sugars into butter for a couple min, until it lightens a bit. Beat in eggs for about 30 sec. Add baking powder, 1/2 t salt, and 1/3 of flour. Mix slowly, add another third, mix, and add last of flour til just combined. Stir in pretzels, and chips.1/4-1/2 c scoop of dough. add a tiny sprinkle of salt and extra chips if desired. Bake 13 min (til golden around the edges. Remove and allow to cool on the sheet 5 min. Then, transfer cookies to a wire rack to cool completely.
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