Ingredients:

Dough:

• 4 cups flour
• 1 teaspoon salt
• 2 eggs
• 1 cup sour cream
• 1/2 cup butter, softened and cut into small pieces

Filling:

• 4 large potatoes
• 2 tablespoons butter
• 1/2 a large onion, finely chopped
• 1 cup shredded cheddar cheese

For sauteing:

• 2 tablespoons butter
• White or green onions, finely chopped.

Directions:

1. Mix the flour salt togther.
2. Beat the eggs and add to the flour mixture.
3. Add the sour cream and butter pieces and stir with a wooden spoon or mix together with your hands until dough is well mixed and firm (about 5 minutes).
4. Wrap the dough in plastic and refrigerate for at least 30 minutes but no longer than 2 days.
5. Roll dough on a floured surface about 1/8″ thick.
6. Using a circular cookie cutter or drinking glass, cut out circles 2-4″.

Filling (Prepare while dough is being refrigerated):

1. Chop and boil potatoes.
2. While potatoes are boiling, saute onions in the butter.
3. Drain potatoes and mash potatoes, onions and cheese together.
4. Place one tablespoon of potato mixture on each dough round.
5. Fold the dough in half and press the edges together with a fork or your fingers. 

Cooking:

1. Boil the perogies in a large pot of water about 5 at a time.
2. When the perogies float to the top remove them and place in a colander. 
3. Rinse in cool water and let dry.
4. Saute onions in butter and add dry perogies to the pan. They are done when golden brown.
5. Perogies are usually served with sour cream.

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Omega 3 is important for children because it promotes healthy brain development and may also be beneficial for children with ADD.

I made a fun snack for my kids with the Jif Omega 3 Peanut Butter that many people know as Ant’s On A Log. You just spread peanut butter on celery then add raisins on top – also a great way to get children to eat celery!

Jif Omega-3 peanut butter also contains DHA and EPA which are also great supplements for visual and neurological development. Especially important for children as well as pregnant and nursing moms so they can pass on those important nutrients to their babies.

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• 8 Hot dogs weiners
• 8 Slices of cheese. You can do processed, cheddar, mozzarella – what ever you want!
• 1 can of refrigerated crescent rolls.

Directions:

1. Separate the crescent rolls into trinangles. Set aside.
2. Cut each hot dog weiner lengthwise, not quite separating the halves.
3. Place a slice of cheese down the middle of the hot dog.
4. Place hot dog on the long end of the triangle and roll towards the point. Repeat for each hot dog.
5. Place all the Pigs-In-A-Blanket on a cookie sheet and bake at 400° F. for 10-12 minutes or until golden brown.

Serves: 8

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Ingredients:

• Water
• Sugar
• 1 cup lemon juice
• Grated lemon rind of two lemons

Directions:

1. Over medium heat dissolve sugar in water.
2. Add the lemon juice and rinds.
3. Freeze in ice cube trays for a 2-4 hours.
4. Serve over fresh fruit.

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• l 1/2 cups whole wheat flour
• 1 tablespoon yeast.
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons margarine
• 1/2 cup shredded Cheddar cheese
• 2/3 cup warm milk
• 1 teaspoon basil
• 1 teaspoon garlic powder
• 1 egg, beaten
• l 1/2 teaspoons coarse salt

Directions:

1. Combine first flour, yeast, salt and sugar in a medium bowl.
2. Cut in margarine with a pastry blender or two knives until mixture resembles coarse meal (like biscuits).
3. Add cheese, warm milk, basil and garlic powder stirring until dry ingredients are just moistened. Cover and allow to sit for about 10 minutes.
4. Turn dough out onto a lightly floured surface and knead about 12 times.
5. Divide dough in half and with a rolling pin roll each half into a rectangle. Cut dough lengthwise into eight 1-inch strips. Twist each into a pretzel shape.
6. brush with beaten egg and sprinkle with coarse salt.
7. Place on lightly greased baking sheets.
8. Bake at 400° for 15 minutes or until golden brown. Cool and serve warm.

Makes about 16 servings.

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Ingredients:

• 1 8 oz package cream cheese, softened
• 1cup cheddar cheese, shredded
• 2 teaspoons minced garlic
• 2 teaspoons minced onion
• 1 teaspoon lemon juice
• 2 tsp. Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 cup finely chopped Pecans

Directions:

1. Mix cream cheese and cheddar cheese very well. You may want to use your hands.
2. Add garlic, onions, lemon juice, Worcestershire sauce, cayenne pepper and salt. Mix well.
3. Put the mixture in the refrigerator for an hour.
4. Roll cheese ball into the finely chopped pecans or gently pat the pecans into the cheese.

Makes one medium cheese ball.

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• 2 English muffins
• 4 thick slices ham about the size of the English Muffin.
• 4 poached eggs
• 1/2 Cup Hollandaise Sauce

Directions:

1. Split, toast and butter English muffins.
2. Cook meat and place a slice on top of muffin half.
3. Place one poached egg on each muffin half.
4. Pour 1/8 cup of Hollandaise sauce over each egg.

Easy Hollandaise Sauce ingredients:

• 3 large egg yolks
• 1 1/2 tablespoons cold water
• 1/2 cup warm butter
• 2 teaspoons lemon juice
• 3 tablespoons minced onion
• Salt and pepper to taste

Directions:

1. Place in the top of a double boiler or in a large stainless-steel bowl over a saucepan filled halfway with water.
2. Before turning stove on, whisk the egg mixture until it becomes light and frothy.
3. Turn heat on to medium and continue to whisk until the eggs are thickened. This should take just a few minutes. Do not let eggs get hot – just warm.
4. Remove the bowl or the top of the double boiler from the saucepan and whisk to slightly cool the mixture.
5. Whisking constantly, very slowly add butter, then whisk in lemon juice, onions, salt and pepper.
6. The sauce should be creamy but not really thick. If it is thick just add a few drops of water.
7. Serve immediately while still warm.

Serves 2 – 4

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• 1 cup milk
• 1 teaspoon ground dry mustard
• 1/2 clove garlic, peeled and crushed
• 1-1/2 teaspoons corn flour
• 3 cups shredded Cheddar cheese

Directions:

1. Over low heat, mix together milk, mustard, garlic and flour in a In a medium saucepan.
   
2. Heat until almost boiling.
   
3. Gradually stir in the cheese. Continue heating until all the cheese has melted.
   
4. Keep the mixture warm and melted in  the saucepan or a fondue dish.

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Ingredients:

• 1 lb ground pork or turkey
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 egg slightly beaten
• 2 tablespoon soy sauce
• 2 teaspoon sugar
• 1 teaspoon salt
• Dash of pepper
• Approximately 20 egg roll wrappers.

Directions:

1. Combine all ingredients in mixing bowl.
2. Pour a little water into a small bowl.
3. On a plate, lay an egg roll wrapper.



4. Drop one table spoon of filling onto the bottom-middle area of the wrapper. With fingers shape into a log.



5. Fold the very bottom of the wrapper into the top of the log.



6. Fold the sides straight. Add a little water to the sides to allow the wrapper to hold its place.



7. Roll the egg roll, leaving a little room at the top.



8. Spread a little water on the egg roll and fold the top over.



9. Fry in hot oil at a medium setting until golden brown.
10. Egg rolls may also be baked in a 350 degree F oven for 30 minutes on a lightly greased cookie sheet.

If you plan to freeze the egg rolls do so before frying or baking.

Try with a chili, honey mustard, plum or sweet and sour sauce!

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Ingredients:

• 5 large baking potatoes
• 2 tablespoon flour
• 3 tablespoons finely minced onions
• 1 tablespoon chives
• Desired amount of Salt and pepper
• Cooking oil for frying

Directions:

1. Grate potatoes into a large bowl.
2. Stir in flour, onion, chives, salt and pepper
3. Fill heavy pan 1/4 inch of cooking oil. Heat oil in heavy pan.
4. Form potato mixture into small balls and drop in oil. Fry until slightly golden.
5. Drain on paper towels.
6. In a 400 degree F oven, Bake on a greased baking sheet.

If you are planning on freezing the tater tots freeze after frying and before baking. Remove tots from freezer and bake without thawing.

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