• 1/2 cup sour cream
• 1/2 cup cream of mushroom soup
• 1/4 teaspoon salt
• 2 cups cooked chicken, chopped
• 1 cup cooked broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup grated cheddar cheese
• 2 packages of refrigerated crescent rolls
• 1 egg white, lightly beaten

Directions:

1. Mix sour cream, cream of mushroom and salt in a large mixing bowl.
2. Add chicken, broccoli, bell pepper and cheese to the mixing bowl.
3. Pull the crescent rolls apart to triangles and place on a cookie sheet.
4. Scoop the chicken mixture onto the triangles.
5. With the other package of crescent rolls, place a triangle on top of the mixture and press the sides together so the mixture is sealed inside.
6. Bake in a 375 degree oven for 25 minutes or until golden brown.

Serves: 10

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Ingredients:

• 4 medium potatoes
• 2 teaspoons salt
• 1/2 cup milk
• 2 eggs
• 1 cup flour
• Shortening, oil, or butter for frying

Directions:

1. Grate washed potatoes. You can peel the skin or leave the skin on.
2. Combine with salt, milk, eggs, and flour.
3. Drop mixture by spoonfuls into hot shortening, oil or butter  in skillet and fry to golden brown on both sides.

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• 2 cups vegetable or chicken stock (or two cups water and two teaspoons bullion)
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/4 cup white beans
• 3 cloves garlic, minced
• 2 cans diced Italian style tomatoes
• 1/2 cup peas, fresh or frozen
• 3/4 cup pasta shells
• 1 tablespoon dried basil
• 1 tablespoon dried parsley

Directions:

1. Add stock, onion, celery, carrots, beans and garlic to pot.
2. Bring to a boil.
3. Reduce heat to medium, cover and cook for 10 minutes.
4. Add peas and tomatoes.
5. Return to a boil and add pasta.
6. Simmer for 10 minutes or until pasta is tender.

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Ingredients:

* 1 bunch spinach
* 1 cup milk (Use soy or almond milk to make it dairy free or Vegan)
* 4 spoonfuls of Orange Juice concentrate.
* 2 cups frozen strawberries.
* 1 teaspoon vanilla

Directions:

• Add ingredients to Blender.
• Blend on high until smooth.
• If ingredients will not blend in your blender add a little more milk.

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• 1 8 ounce package of cream cheese
• 2 Italian salad dressing seasoning packages
• 3 Cream of celery soup cans
• 2 pounds of boneless chicken

Directions:

1. Mix cream cheese, Italian salad dressing seasoning and cream of celery soup together.
2. Combine cream cheese mixture with the chicken in the crock pot.

Great served over rice!

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• 3 cups milk
• 1 package of cheesecake flavoured instant pudding
• 1 banana peeled and chopped
• 1 cup of frozen strawberries

Directions

1. Add all ingredients in order to the blender
2. Blend on high for 2 minutes.
3. Serve immediately.

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• 1 cup sugar
• 1/2 cup butter, melted
• 1/3 cup cocoa
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup flour

Directions:

1. Grease an 8×8 Square baking pan.
2. Mix sugar and cocoa together.
3. Stir in melted butter.
4. Add vanilla and one egg at a time.
5. Mix batter well.
6. Stir in flour.
7. Bake in 350 degree F oven for 25-30 minutes or until a toothpick inserted in middle of brownies comes out clean.
8. Frost with desired frosting.

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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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Ingredients:

• 1 tablespoon cooking oil. Vegetable or Canola work well.
• 1 package unsweetened Kool-Aid or any other powdered drink mix.
• 1/4 cup salt
• 2 tablespoons cream of tartar
• 1 cup water

Directions:

1. Mix flour, salt, cream of tartar and powdered drink mix in a medium pot.
2. Stir in water and oil.
3. Stir over medium heat 3 to 5 minutes. When mixture forms a ball in pot, remove from heat.
4. Knead until smooth.
5. Put in a plastic bag and refrigerate.
6. After play dough is finished being played with continue to return to plastic bag and refrigerate.

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This recipe is also cheaper than buying hamburger meat!

Ingredients:

• 1/2 an onion
• 2 cups cooked black beans
• 1 cup corn kernels
• Salt,  pepper, chili powder, parsley, basil (experiment with seasonings!) to season
• 1/2 cup cooked rice (great way to use leftover rice!)
• 1 egg
• 1/2 cup of flour

Directions

1. Saute onions, black beans, corn, and seasonings until onions are golden in a pan on medium-high heat.
2. Add rice to the pan and saute about 5 more minutes on medium heat. Let cool.
3. Transfer saute mixture into a mixing bowl.
4. Mix in egg and flour.
5. Shape the mixture into small balls.
6. Either place the balls on a foreman grill or flatten and cook on a frying pan.

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