Cherry nobake cheesecake

It's easy to make and very delish

You will need
Crust

1 1/4 cups graham cracker crumbs

1/4 cup margarine, softened

1/4 cup sugar

or you can just buy it

 

Filling

1 (8 ounce) package cream cheese

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream, whipped

1 (12.5 ounce) can cherry pie filling (or

other filling of your choice)

 

Directions

 

 

.1	Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
2.	Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 4-5 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

Anastasia's rice

My recipe. Just made up yesterday.

You will need.

1/2 cup uncooked rice

1 big tomato

1 onion

1 can of mushrooms

1 2 cups of cured ham 

Salt, paper and seasoning for your rice. 

Directions. 

Cook your rice. (I cook it in a rice cooker) 

Cut your onion and tomato to a bite pieces and cut the ham to a long ...don't know how to describe it ... pieces maybe? See picture below.

Sauté veggies, ham and mushrooms with salt and pepper, you can also add some soy sauce (optional). 

Mix with cooked rice. And it's ready. 

Potato ham soup

My favorite ham potato soup. I found this recipe in a Weight Watchers book.  It's very easy to make, doesn't take a lot of time, and very delish.  Both my kids like it, and that's saying something, since my son doesn't like to eat healthy food! ;-)

You will need

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water  2 tablespoons chicken bouillon granules Directions 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups nonfat milk

Russian piroshki

From Wikipedia
"
Pirozhki (plural form of pirozhok, Russian: пирожок, пирожки, which means a little pirog), sometimes transliterated as pyrizhky (plural from Ukrainian: пиріжок), is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. The stress in pirozhki is properly placed on the last syllable: [pʲiroʂˈkʲi]. Pirozhok (Russian: пирожок, singular) is the diminutive form of the Russian cognate pirog (Russian: пирог), which refers to a full-sized pie. The Russian plural of this word, pirogi (Russian: пироги, with the stress on the last syllable [pʲiroˈɡʲi]), is not to be confused with pierogi (stress on "o" in English and Polish) in Polish cuisine, which are similar to the Russian pelmeni or Ukrainian varenyky.
A common variety of pirozhki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour. They commonly contain meat (typically beef) or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Pirozhki could also be stuffed with fish (e.g., salmon) or with an oatmeal filling mixed with meat or giblets. Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots, chopped lemon, etc.), jam, quark or cottage cheese. The buns may be plain and stuffed with the filling, or else be made in a free-form style with strips of dough decoratively encasing the filling.
Potatoes among American crops became very popular when the vegetable was brought and adopted to the Eurasian climate. Before then, the ingredient was not available as it took more time to acclimatize to continental regions like Russia and Ukraine. Before then, the ingredients would contain more vegetables and fruits, as well as duck, goose and rabbit meat, uncommon today"



I love them but it was so hard to make them and takes several hours! I've been craving them since I left Russia, but I never tried to make them here in the U.S. because of how long it takes just to make the dough. But I found a super easy recipe and decided to try it, and it worked out very well!  Yummy! :-)

You will need
4 1/2 cups of flour
2 Tbsp sugar
1.5 tsp salt
A little bit over 2 cups of milk (500 ml)
11 grams of yeast

Mix everything well. Put it in a plastic bag and refrigerate for 2 hours That's it!

You can use any fillings - sweet or non sweet. (For example - potatoes and mushrooms, cabbage, eggs and green onion, apples, any berries etc)
There are 2 ways to cook piroshki - fry or bake. I fried this time.

PS You can also use this dough for pizza crust.

Sharlotka/ Russia apple cake

Easiest Russian cake/pie. 

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon.
Powdered sugar.
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be  thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples.  Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar.

Anastasia's broccoli salad

I don't know where I found this recipe or maybe even made up but I love it and even my toddler eats it.  Healthy and yummy. And very easy and fast to make.
You will need
3-4 cups of cooked broccoli (frozen or fresh) I'd say frozen tastes better for some reason
1/4 cup bacon crumbs
1/4 cup cranberries or  raisins
Red onion as much as you'd like (I know some people don't like it), I usually use a little bit less than 1/4 cup
1/4 cup grated cheese (any kind) I use Cheddar (optional)

Dressing
3/4 cups of mayonnaise (sometimes I use 50/50 - mayo and sour cream)
2 Tbsp of vinegar
1,5 Tbsp of granulated sugar 
Mix everything in a salad bowl and add dressing right before you serve it.

I tried to make this salad with hot broccoli and it also was very yummy.

Curried chicken

I love this recipe!! And so does my family! Pretty easy and doesn't take too much time.


You will need.

1 apple - peeled, cored, and chopped 1 onion, chopped 2 tablespoons butter 3 teaspoons curry powder 1 (10.75 ounce) can condensed cream of mushroom soup      Directions   Saute onion and apple in butter. Add soup, heavy cream, all spices. It will be your curry sauce.  Place the chicken and mushrooms in an 8x12 inch baking dish and cover with the curry sauce. Sprinkle the top with paprika. Preheat the oven to 350 F, bake your curried chicken for 30 minutes covered with foil and 20 minutes without foil. I usually serve this dish with pasta but it can be served with rice too.

1 cup heavy cream salt and pepper to taste 8 chicken thighs, cut into bite size pieces 3/4 cup fresh sliced mushrooms 1 teaspoon paprika