Alecia Aichelle~ Perogie Casserole (Recipe)

I love to bake and love to cook! I’m going to share one of my favorite comfort food recipes with you because it is winter and currently darn cold up here in Canada!! Here’s my recipe for Perogie Casserole!!~ Alecia Aichelle

Perogie Casserole

16-24 perogies (depending how big of a casserole you want)
1/4 cup milk
1 chopped onion
1 chopped green pepper
chopped celeri
sliced fresh mushrooms
1 cup grated cheese
1-2 cans mushroom soup (depending how many perogies you use)

Optional- cooked ham, cubed. 

Melt butter, saute onion, green pepper, celeri and mushrooms. Put frozen perogies, milk, soup, and sauteed mixture into a large casserole dish. Bake at 350 degrees for 45 minutes. Remove, top with grated cheese and place back into oven for approx 10 mins or until cheese is melted. Enjoy!!

Ches Anthony’s~ Smoke Brisket (Recipe)!!!

Smoked Brisket 
13Lb Brisket Marinated in a home sauce garlic butter/bbq over night. 6am start charcoal smoker with apple wood and mystique bbq wood chips at 225F. Add a Hickory Saskatchewan Dry Rub to the brisket and then Smoke brisket for 3-4 hour. Next tent with butcher peach paper for the remaining 7-8 hours  maintaining temperature and adding water to the steam bowl. Once done, let sit for 15 min and then carve into inch thick slices and serve with cheese platter, bread, and various dipping sauces. And a beer fridge stalked up outside of course! 👌🏻

Aubrie Lynn’s Healthy Crunch Wraps (Recipe)!!

Ingredients: Joseph’s Lavish Bread – 1 wrap• 96% lean beef 4oz• Kraft fat free cheddar • shredded lettuce• Haas avocado chunks • old El Paso Taco seasoning • evoo 


Instructions:• cook meat & add taco seasoning •put all ingredients inside bread and fold • grill both sides of crunch wrap in EVOO until crispy • top it all off with mild salsa 

Maddison Krebs’ Chocolate Chips Cookies (Big Family Batch)~ Recipe!!!

Directions

2 CUPS OF MELTED BUTTER

6 CUPS OF LIGHTLY PACKED BROWN SUGAR 

6 EGGS

6 TBSP HOT WATER 

8 CUPS OF FLOUR 

3 TSP OF BAKING SODA 

3 TSP OF BAKING POWDER 

¾ TSP OF SALT 

3 PACKS OF CHOCOLATE CHIPS 

Mix all ingredients together, and stir in the chocolate chips at the end. It’s that simple!

CONVECTION BAKE: 8 MINS @375 F

JD Shelburne Grandmother’s Pecan Pie Recipe!!!

Ingredients

  • 3 eggs
  • 1/2 cup sugar
  • 1 cup corn syrup
  • 1 teaspoon vanilla
  • 1/2 stick butter melted
  • pinch salt
  • 1 cup pecans
  • unbaked pie crust

Directions

  1. Preheat oven to 350 degrees.
  2. Beat eggs. Add sugar and mix.
  3. Add corn syrup, salt and vanilla.
  4. Mix in melted butter.
  5. Add pecans and pour into unbaked pie crust.
  6. Bake for 45 minutes to 1 hour depending on your oven.

Kayla Ruby’s: Rhubarb Crunch (Recipe)!!!

Ingredients:
1 cup of flour
3/4 cup of oatmeal
1 tsp of cinnamon
1 cup brown sugar
1/2 cup of melted butter
4 cups of diced rhubarb
1 cup of white sugar
2 tbls of cornstarch
1 cup of water
1 tsp of vanilla

Directions:

1. In a large bowl mix together flour, oatmeal, cinnamon, brown sugar, and butter. Split the mixture in half and press half into a greased 8×8 glass pan. Add rhubarb over the pressed crust.
2. In a saucepan, mix sugar, cornstarch, water, and vanilla. Cook until the liquid boils and turns clear. (It won’t turn completely clear, but it will be a lot clearer than when you first mixed the ingredients together)
3. Once clear, pour the syrup over the crust and rhubarb.
4. Sprinkle the other half of the crust over the top of the rhubarb.
5. Cook for 1 hour at 350 degrees
6. Serve by itself of with ice cream or whipped cream

Lacy Green~ Grandma’s White Chocolate Macadamia Nut Cheesecake Recipe!!!

Ingredients:

1 7 OZ. Jar Macadamia nuts, divided

1 Cup plus 2 Tablespoons sugar, divided

1 Cup Graham Cracker Crumbs

1/4 Cup (1/2 stick) butter, melted

3 packages (8 oz. each) Cream Cheese, softened

2 Eggs

1/4 Cup Sour Cream

2 packages (6 oz. each) white baking bars, melted

Directions: 

1. Preheat oven to 350F.

2. In a blender or food processor that has been fitted with its metal cutting blade, finely chop 1/2 cup macadamia nuts with 2 Tablespoons of sugar.

3. Place in a medium-sized bowl & add the graham cracker crumbs & melted butter; mix well.

4. Press into the bottom of a 10″ springform pan.

5. In a large bowl, with an electric beater on medium speed, beat the cream cheese, the

remaining cup of sugar and the eggs until smooth. Add the sour cream, then the melted white baking bars, mixing until well combined after each addition. 

6. With a knife, coarsely chop the remaining macadamia nuts and stir into the cream cheese mixture.

7. Pour over the crust and bake for 45-50 minutes, until almost set in the center. Turn off the oven and leave the cheesecake in the oven with the door ajar for one hour.

8. Remove from the oven and allow to cool completely. Cover and chill for at least 4 hours or overnight.

NOTE: For even more pizzazz, garnish the top with some dark chocolate -dipped macadamia nuts.

*Cheesecakes have a tendency to crack or split on the top. I usually put some oven-proof container, pot, pan, whatever with water in it in the oven with the cheesecake while it cooks. That add the extra moisture and prevents the cracking.