Pierogi Lasagna

Ingredients

12 x Lasagna noodles

2 c. Cottage cheese
1 Egg
1/4 tsp Onion salt

1 c. Cheddar cheese, shredded
2 c. Potatoes, mashed
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Onion salt (2)

1/2 c. Butter
1 c. Onion, minced
1/4 tsp Paprika


Directions

Cook and drain noodles. Line bottom of 9 x 13-inch pan (4 noodles).

Mix together: cottage cheese, egg and onion salt. Spoon over noodles. In same bowl, mix: cheese, potatoes, salt, pepper and onion salt.

Spread over noodles. Cover with layer of noodles. Heat butter; saute/fry onions. Add in paprika. Pour over the top. Bake 350 degrees for 30 min. Let stand 10 min.

Note:  I add a layer of cheese on top of the whole dish.  I buy the Tex Mex pre-shredded cheese and it gives it a little kick.

VANILLA-CHOCOLATE MERINGUES

A cousin to the macaroon, the meringue is a mixture of egg whites and granulated sugar beaten until stiff. This one is baked at a low temperature until crisp.

Prep 15 min

Microwave 4 min

Bake 2 hours

Makes 12

8 oz (225 g) semi-sweet chocolate, about 8 squares

2/3 cup (150 mL) granulated sugar

1 tsp (5 mL) cornstarch

4 egg whites, at room temperature

1/2 tsp (2 mL) cream of tartar

1 tsp (5 mL) vanilla

Position oven racks in top third and centre of oven. Preheat to 200F (90C). Line two baking sheets with parchment paper. Coarsely chop chocolate. Place in a small bowl. Microwave on medium, stirring halfway through, until almost melted, 3 to 5 min. Stir until smooth. Or place in a saucepan and set over medium. Stir often until melted, about 3 min. Let cool. In another small bowl, stir sugar with cornstarch until combined. Place egg whites, cream of tartar and vanilla in a large bowl. With an electric mixer on medium-high, beat until soft peaks form when beaters are lifted, 1 to 4 min. Gradually beat in sugar mixture, 2 tbsp (30 mL) at a time, until stiff peaks form when beaters are lifted, 2 to 6 more min.

Drizzle chocolate over meringue.

Using a rubber spatula, gently fold chocolate into meringue with 3 to 4 broad strokes. Don’t over-mix.

Using a large metal spoon or a ½-cup (125-mL) measure, scoop up meringue and dollop onto

parchment paper about 1 in. (2.5 cm) apart. Smooth top with the back of the spoon. Repeat.

Bake in top third and centre of oven, switching sheets halfway through, until tops are firm and

bottoms are dry, about 2 hours.

Remove from oven. Let stand on baking sheets 5 min. Remove to racks to cool completely.

Meringues will keep well in an airtight container at room temperature up to 1 week.

Do not refrigerate or freeze.

244 calories/meringue

Chatelaine, May 2010

COCONUT-HAYSTACK MACAROONS

Our friend Jeannette made these (without the chocolate dip) & they were very yummy.!!

With strands of coconut tangled together, these chewy gems look like mini-haystacks. Once baked, they’re incredible as is or dipped in chocolate.

Prep 15 min

Bake 18 min

Makes about 20 macaroons

2 egg whites, at room temperature

1/4 tsp (1 mL) salt

1/4 cup (50 mL) granulated sugar

1/2 tsp (2 mL) vanilla

2 200-g pkg flaked sweetened coconut, about 4 cups (1 L)

Preheat oven to 300F (150C).

Line a baking sheet with parchment paper. Using an electric mixer on medium-high, beat egg whites with salt until frothy, about 1 min.

Gradually add sugar and beat until stiff peaks form when beaters are lifted, 4 to 7 more min. Fold in vanilla and coconut. Drop 2 tbsp (30 mL) of coconut mixture on parchment.

Repeat with remaining mixture, placing 1 in. (2.5 cm) apart.

Bake in centre of oven until edges of macaroons are golden, 18 to 20 min. Remove baking sheet

to a rack. Cool completely. Store macaroons in an airtight container

at room temperature up to a week.

Chocolate-dipped:

Chop 6 oz (168 g) chocolate. Place in a microwave-safe bowl. Microwave on medium, stirring halfway through until almost melted, 2 to 3 min. Remove and stir until smooth. Partially dunk cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.

88 calories/macaroon

Chatelaine, May 2010

TURKEY SAUSAGE PASTA

1 can (426 ml) diced tomatoes

1 can (235 ml) tomato paste

1 cup chopped green bell pepper

1 cup chopped celery

1 cup chopped onion

1 cup chopped zucchini

1 lb (500 g) turkey sausage, cut into 1" chunks

1 Tbsp Italian seasoning

1/4 cup cooking wine

2 cups water

1 lb (500 g) cooked rigatoni pasta

Combine all ingredients except pasta in 4 litre or larger slow cooker.

Cover. Cook on low 8-10 hours. Stir in pasta and cook 10 minutes, or until heated through. Serve with shredded Parmesan cheese, if desired.

Serves 6

Per serving: 220 calories

Prevention's "Best of Slow Cooker Recipes", 2009, pg 150

HUNGARIAN PAPRIKA-POTATO SOUP

2 lb Russet potatoes, peeled and cut into 3" cubes

4 cups low-sodium chicken or vegetable broth

1 Tbsp smoked paprika

1 tsp hot paprika

1 tsp celery seeds

1/2 tsp salt

1 Tbsp olive oil

1 white onion, finely chopped

2 Tbsp finely chopped fresh dill

1/4 tsp ground nutmeg

1 cup fat-free milk

Place potatoes, broth, paprika, celery seeds, and salt in a 4-quart or larger slow cooker. Stir to combine.

Heat oil in medium skillet, over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.

Cover. Cook on low 4-6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.

Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20-30 more minutes or until heated through.

Serves 4.

267 calories/serving

Prevention "Best of Slow Cooker Recipes", 2009, pg 43

CREAMY STOVETOP MACARONI AND CHEESE

4 cups uncooked medium elbow macaroni

3 Tbsp all-purpose flour

1 tsp salt

1/4 tsp black pepper

2 1/4 cups fat-free milk

1/4 cup 1/3-less-fat cream cheese, softened

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1/2 tsp bottled minced garlic (optional)

1 1/4 cups shredded reduced-fat cheddar cheese

Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.

Place flour, salt and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in Dijon mustard, worcestershire, and garlic; simmer for a minute.

Remove from heat. Add the cheddar cheese, stirring until cheese melts. Combine pasta until cheese sauce in a large bowl; toss well.

Yield: 6 servings (1 1/2 cups per serving)

Per serving: 252 calories

Cooking Light's "Easy Summer Meals", 2007, pg 47

Note: We made this meal last night for supper, but we probably like the "Baked Crusty-Topped Mac & Cheese" recipe better. However, there are less calories in this recipe. So... you decide then please provide feedback letting us know which mac and cheese recipe you like better.

Snickerdoodles

1 c margarine
1 1/2 c sugar
2 eggs
2 1/2 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

2 Tbsp sugar
2 tsp cinnamon

Preheat oven 400 F
Mix margarine, sugar, eggs, flour, cream of tartar, baking soda and salt together. Roll into 1 inch balls.
Stir sugar and cinnamon together. Roll balls into mixture to coat. Place on cookie sheet - flatten slightly.
Bake for 8 min.

Fluffy Carrot Muffins

These muffins are definitely fluffy.  I chose to use Betty Crocker's Cream Cheese icing to ice them up instead of making my own... way quicker and easier.....  Delicious!

Ingredients

1 1/3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup white sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot

Icing (optional):
1/4 cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cups sifted confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.

Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.

Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

Apple Crumble Pie

Filling:
1/2 cup brown sugar
1 tsp cinnamon
apples
1 tbsp lemon juice

Combine all with cut up apples (you can also add any other fruit to it as well)

Topping:
3/4 cup flour
1/2 cup brown sugar
1/2 cup sugar
1/3 cup margarine

or another topping option:
1/2 cup flour
1/2 cup brown sugar
1/2 cup sugar
1/2 cup margarine

Combine topping ingredients, cut in margarine (don't soften TOO much) until mixture is coarse/crumbly.

Put filling in pan, top with topping, bake @ 400 for 40-45 minutes.

FRENCH BASIL CHICKEN

1 Tbsp olive oil

2 onions, finely chopped

4 cloves garlic, minced

1 tsp herbes de Provence

1/2 tsp salt, or to taste

1/2 tsp cracked black peppercorns

1 Tbsp all-purpose flour

1/2 cup dry white wine

1 cup chicken stock

1 can (398 ml/14 oz) diced tomatoes, including juice

1 can (398 mml/14 oz)) artichoke hearts, drained, rinsed and quartered

3 lb skinless bone-in chicken thighs (about 12 thighs)

2 cups diced red bell pepper

1/2 cup finely chopped fresh basil leaves

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, herbes de Provence, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and cook, stirring, for 1 minute. Add chicken stock and tomatoes with juice and bring to a boil. Stir in artichoke hearts and remove from heat.

Arrange chicken pieces evenly over the bottom of slow cook stoneware and cover with tomato mixture. Cover and cook on Low for 6 hours or on High for 3 hour, until juices run clear when chicken is pierced with a fork. Stir in red pepper and basil. Cover and cook on High for 30 minutes, or until pepper is tender.

Makes 6 to 8 servings

The Healthy Slow Cooker by Judith Finlayson, page 94

Pam's Cheater Shepherd's Pie

I asked on FB what to make with meatballs.  I had a box of ready made Italian meatballs in the freezer and wanted to make something for dinner with them.  Pam suggested this recipe and we made it for dinner and I'm sure it's loaded with calories and fattening stuff but it was very delicious!

Meatballs for the bottom layer
Corn for 2nd layer
Tater tots for the 3rd layer
Cream of mushroom soup (I pureed mine in the blender to get lumps out) - I needed 2 cans
Shredded cheese

Baked at 350 for 1 hr.

Enjoy.

Banana Nut Cake

I didn't read the instructions to separate the eggs and whip the egg whites.  That is important to do.  Even though I didn't do it the cake turned out okay.  Just not as fluffy as it should be.

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 4 tablespoons buttermilk
• 1/2 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3 ripe bananas, mashed
• 1 cup chopped pecans
•  
• Icing
•  
• 3 tablespoons butter, softened
• 2 cups confectioners' sugar
• 3 tablespoons heavy whipping cream
•  
• Pecan halves (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. Separate the eggs and set aside.
3. Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
4. Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
6. To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.

Taken from allrecipes.com

Blondie Brownies

2/3 cup Margarine
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
2 tsp. Vanilla
2 cup Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Salt

1 cup Chocolate Chips
1/2 cup Walnuts

Combine first 3 ingredients. Add egg and vanilla. Sift flour, baking poweder, baking soda and salt together. Spread mixture into 9x13 greased pan. Pat down with wet hands. Sprinkle chocolate chips and walnuts on top. Press lightly. Bake @ 350 for 30 minutes (325 for glass).

Very yummy! I got this recipe from my m-i-l and it's really good! I don't put the walnuts on, but you can if you choose! Enjoy!