Ingredients
Dough
2 Cups Flour
1 Tsp. Salt
2 Eggs & add cold water (a little at a time)
*to make stiff dough |
Stuffing
1 Large Carton Cottage Cheese (large curd)
3/4 Tsp. Chopped Onion
1 Tsp. Salt (pepper to taste)
1 Egg or 2 Egg Whites |
Preparation
1. Roll dough
2. Boil 1/2 sock pot of Water
3. Add mix to rolled dough (about 1 tbsp.)
4. Cut moon shape with glass, Flip dough over and pinch shut
5. Drop about 5 into water, stirring occasionally
6. Boil 6 minutes
7. Fry when done and Enjoy! |
makes about 20
Ingredients
5 Strips very crisp, cooked bacon, well drained
1/2 Cup salted dry-roasted peanuts
4 Tsp. sugar
|
1/4 Cup smooth peanut butter
8 Oz. (1 1/4 cups) semisweet chocolate chips
1/4 Cup quality unsweetened cocoa powder |
Preparation
1. Put bacon, peanuts, and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
2. Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture into 1" balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
3. Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into another bowl and set aside.
4. Working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bringing to room temperature before serving. |
Ingredients
1 Lb. hash brown potatoes
3 Cups melted margarine or butter
1 Can cream of mushroom soup
1 Small onion - diced
8 Oz. sour cream |
1 1/2 Cups grated cheddar
1/4 Tsp. salt and pepper
2 Cups butter
1 1/2 - 2 Cups corn flakes |
Preparation
1. Put potatoes in 9x13 pan
2. Pour butter over potatoes
3. Mix soup, onions, sour cream, salt & pepper and spread over potatoes
4. Cover with cheese
5. Bake uncovered @ 375 degrees for 1 hour
6. Melt butter and crush corn flakes by hand (not to fine)
7. Sprinkle on top and bake another 15 minutes. |
