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Cook up a few slices of bacon. Set the bacon aside & reserve the pan full of goodness! Cube potatoes and toss them in the pan with onion, garlic, pepper and a touch of celery salt. Cover and let cook until fork tender. Toss in crumbled bacon, a bit of fresh grated parmesean and cook uncovered, stirring until parm is melty. ENJOY!

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I found this recipe tonight and now hubby is in the kitchen cake baking!

My mouth is already watering!! MMMMMMM!!!!!!

Apple Coffee Cake With Brown Sugar Sauce

Ingredients:

3 apples – peeled, cored and chopped
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
3/4 cup butter, softened
1 cup chopped walnuts, toasted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
3/4 cup sour cream
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan.
2. Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.
3. Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples.
4. Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 45 minutes to an 1 hour. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.

Brown Sugar Sauce

Ingredients:

1/4 cup butter
3 tablespoons all-purpose flour
2/3 cup packed brown sugar 1 cup cold milk
1/4 cup brandy
1/4 teaspoon vanilla extract

Directions:

1. Melt butter in a small saucepan set over medium heat. In a medium-size bowl, stir flour with sugar. Then whisk into melted butter until mixture is moistened. Stir in milk until smooth. Cook, whisking frequently, until thickened and smooth, about 5 minutes. Stir in brandy and vanilla. Remove from heat.
2. Serve right away over Apple Coffee Cake with Brown Sugar Sauce. Or cover and refrigerate for a week or more. Reheat just before serving.

Mainly because I thought we had chicken and we don’t, LOL!

New recipe comes from my Betty Crocker 30-Minute Menus cookbook. Page 36

PORK SCALLOPINI

Ingredients:
1 pound pork tenderloin
1 egg, slightly beaten
1 Tbls water
1/2 C finely crushed dry bread crumbs
1/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp pepper
2 Tbls butter
1 C dry white wine (we’ll use chicken broth instead)
2 Tbls butter
1 tsp cornstarch
1 Tbls water

Directions:
Remove excess fat from pork. Cut pork diagonally into 1/2 inch slices. Mix egg and 1 Tbls water. Mix bread crumbs, salt, onion powder, garlic powder and pepper. Toss pork with egg mixture. Coat with crumb mixture.

Heat 2 Tbls butter in 12 inch skillet over medium heat until hot. Cook pork in butter about 8 minutes or until done. Remove pork from skillet; keep warm.

Stir in wine and 2 Tbls butter into skillet. Heat to boiling. Mix cornstarch and 1 Tbls water; stir into wine mixture. Cook and stir 1 minute or until adequately thickened. Pour sauce over pork.

Prep Time: 10 Minutes
Cook Time: 5 Hours Ready In: 5 Hours 10 Minutes
Servings: 4

Ingredients:
4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Directions:
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

_{Original recipe is here}

Prep Time: 30 Minutes
Ready In: 30 Minutes
Yields: 4 servings

INGREDIENTS:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter or margarine, melted

GRAVY: 1/2 pound bulk sausage – pick your favorite!
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:

1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.

2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

_{Source recipe found here}

Ingredients:

3 cups semi-sweet chocolate chips or milk chocolate chips
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 dash salt
1 cup chopped nuts (we used walnuts)
1 1/2 teaspoons vanilla extract

Directions:

In heavy saucepan, over very low heat, melt chocolate chips with the can of sweetened condensed milk and salt. Make sure to stir regularly so the chocolate doesn’t burn! Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator

INGREDIENTS:
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans whole water chestnuts

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick (soak the toothpicks in water for awhile first). Arrange the water chestnut wraps on a wire rack on top of a cookie sheet.
3. Bake the water chestnut wraps for 15 minutes then turn them over & cook for another 15 minutes. (until they’re as crispy as you like basically)
4. While they’re cooking make the sauce – In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
5. Remove from water chestnut wraps from the oven and place in a 9×13 inch baking dish. Pour the sauce over the wraps.
6. Bake for 30 to 35 more minutes.

_{Original recipie can be found here but I changed the cooking to suit me, LOL!}

Ingredients
3 lb. pork loin
1 tsp. chili powder
2 cloves garlic
1/2 tsp. dried oregano
1 can Dr Pepper
3 tbsp. vegetable oil
Salt & pepper

Mix in the food processor the chili powder, garlic and oregano. Add in the Dr Pepper and mix again. Prepare the pork loin with salt and pepper; fry it in a skillet with the oil until golden brown on all its sides. Preheat the conventional oven at 350 degrees. Put the pork loin in a pyrex and cover it with the Dr Pepper mix. Bake it, uncovered, for 2 1/2 hours. (To an internal temp of at least 170 degrees).

For dough
3 cups all-purpose flour plus additional for kneading
1 cup water
1 large egg
2 teaspoons vegetable oil
1 teaspoon salt

For potato filling
1 1/2 lb russet (baking) potatoes
6 oz coarsely grated extra-sharp white Cheddar (2 1/4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg

For onion topping
1 medium onion, halved lengthwise and thinly sliced crosswise
1 stick (1/2 cup) unsalted butter

Special equipment:A 2 1/2-inch round cookie cutter (I used a large mouth glass)

Make dough:
Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms.

Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.

Make filling while dough stands:
Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.

When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands.

Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).

Make onion topping:
Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes.

Remove from heat and season with salt and pepper.

Form and cook pierogies:
Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter.

Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don’t adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.

Bring a 6- to 8-quart pot of salted water to a boil.

Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.

Cooks’ notes

• Potato filling (before being rolled into balls) can be made 2 days ahead and chilled, covered.
• Onion topping can be made 2 days ahead and chilled, covered.
• Pierogies can be formed (but not cooked) 1 month ahead and frozen. First freeze in 1 layer on a tray until firm, about 2 hours, then transfer to sealable plastic bags.
• Chill leftover cooked pierogies in 1 layer on a tray until surfaces are firm, then chill in an airtight container. Reheat in butter in a skillet over moderately low heat, stirring, until well browned and crisp in spots, about 5 minutes

_{Recipe can be found here.}

EDIT: Just to fill in some extra info – this took FOREVER!! I knew it was a process but seeing as I’ve never made these alone I was shocked at the length of time I was on my feet. Although I admit that once I was done I felt like a total Superwoman!!!!!