PIEROGI CASSEROLE

PIEROGI CASSEROLE 5 potatoes, peeled and cubed 1/2 cup milk 1/2 cup butter, melted 1/2 pound bacon, diced 1 onion, chopped 6 cloves garlic, minced 1/2 (16 ounce) package lasagna noodles 2 cups shredded Cheddar cheese salt and pepper to taste 1 (8 ounce) container sour cream 3 tablespoons chopped fresh chives Preheat oven to 350 degrees F (175 degrees C). Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside. Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked. Cook the lasagna noodles according to package directions and cool under running water. Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

LEMONY LEMONADE CAKE

LEMONY LEMONADE CAKE 1 (3 ounce) package lemon flavored Jell-O 3/4 cup boiling water 1 (18.25 ounce) package lemon cake mix 3/4 cup vegetable oil 4 eggs 1 (6 ounce) can frozen lemonade concentrate, thawed 3/4 cup white sugar Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Dissolve lemon gelatin the boiling water. Set aside. Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan. To Make Lemonade Glaze: Combine the thawed frozen lemonade with the white sugar and mix thoroughly.

SAUSAGE RANCH QUICHE

SAUSAGE RANCH QUICHE 1 tablespoon butter 1/2 onion, chopped 1 (12 ounce) package spicy ground pork sausage 4 eggs 1/2 cup Ranch-style salad dressing 1/2 cup milk 1 (8 ounce) package Cheddar cheese, shredded 1 dash hot pepper sauce (optional) salt and pepper to taste 1 pinch white sugar 1 (9 inch) unbaked deep dish pie crust Preheat oven to 425 degrees F (220 degrees C). Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside. In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar. Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents. Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.

Italian Style Pork Chops

Italian Style Pork Chops 3 cups crushed saltine crackers 2 cups grated parmesan cheese 1 tablespoon Italian herb seasoning 1⁄4 teaspoon garlic powder 1 cup butter, melted 6 pork chops Preheat oven to 425°F (220°C). In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well. Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish. Bake at 425°F (220°C) for 30 to 40 minutes, or until internal pork temperature reaches 160°F (70°C).

CHICKEN QUESADILLAS

CHICKEN QUESADILLAS 1 pound skinless, boneless chicken breast, diced 1 (1.27 ounce) packet fajita seasoning 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 1 onion, chopped 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese Preheat the broiler. Grease a baking sheet. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Strawberries and Cream Magic Bars

Strawberries and Cream Magic Bars 9 graham cracker sheets (approximately 5.4 oz worth), crushed 6 TBSPs of unsalted butter, melted 2 TBSPs granulated sugar 1 1/4 cup all purpose flour 1/4 tsp salt 1/4 tsp baking powder 3/4 cup granulated sugar 1/2 cup unsalted butter, room temperature 1 tsp vanilla extract 1 large egg 1/2 cup quartered fresh strawberries, pureed 4 oz room temperature cream cheese 1/2 cup thinly sliced fresh strawberries 1/2 cup white chocolate chips 1/2 cup sweetened condensed milk Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside. In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan. In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside. Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined. Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay. Beat together the cream cheese and the 1/2 cup pureed strawberries. Spread evenly over the cookie dough. Evenly spread the 1/2 cup sliced strawberries over the cream cheese layer. Top with the white chocolate chips and then evenly cover with the sweetened condensed milk. Bake for 30 minutes. Refrigerate overnight before slicing. Store in the refrigerator in an airtight container

Easy Blueberry Cobbler

Easy Blueberry Cobbler 2 cups of fresh blueberries 1 cup sugar 3/4 cup flour 1/2 cup butter 2 teaspoons baking powder 3/4 cup milk pinch of salt Preheat oven to 350 degrees F Spray an 8x8 pan with cooking spray and set aside. In a medium sized bowl mix together, sugar, flour, baking powder, and salt. Add your milk and butter and mix till batter is smooth. Pour into your prepared baking pan add blueberries on top and spread evenly. Bake for 45-50 minutes until golden brown. Serve with whip cream or a scoop of vanilla ice cream