Posts tagged as “What’s Cookin’ at MWCC”

(Archive December 2018) Sophia’s Recipe for Saltine Toffee

By editorialteam on April 1, 2025

Ingredients:

Saltine crackers, approx. 1 sleeve
1 cup unsalted butter
1 cup light brown sugar
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup chopped nuts and/or crushed candy*

Directions:

1) Preheat oven to 350° F. Line a rimmed baking sheet or jelly roll pan with parchment or aluminum foil. Place saltines side by side in a single layer covering the entire cookie sheet.

2) Combine butter and brown sugar in a large saucepan over medium heat and bring to a boil, stirring continuously.

3) Boil for 3 minutes while stirring continuously.

4) Pour mixture over saltines in baking sheet and transfer sheet to oven. Bake for 10-15 minutes.

5) Remove from oven and immediately sprinkle with the chocolate and peanut butter chips. Let stand for 5 minutes or until chips are melted. read more

What’s Cookin’ at MWCC

By editorialteam on March 23, 2025

Colcannon

Submitted by Wendy Joubert

A traditional Irish dish made from mashed potatoes and parsnips with fried cabbage folded in. Colcannon is a perfect side dish for your St. Patrick’s Day meal. This recipe was made from ingredients found at Marty’s Market and in their produce boxes.

Ingredients:

8 small red potatoes (about 1 lb.), peeled and quartered

1 cup cabbage (half of a small head), chopped into 1” pieces

1 medium turnip, peeled and chopped into 1” pieces

¼ cup water reserved from the water you boiled the vegetables in

¼ teaspoon chicken bouillon powder

1 tablespoon oil

What’s Cookin’ at MWCC

By editorialteam on March 23, 2025

Aunt Pat’s Irish Soda Bread

Submitted by Desiree Leader

My Aunt Pat was my favorite aunt, and I have many fond memories of her visits when I was a child. She was beautiful, with a gorgeous head of red hair, and so funny. Her visits filled our modest home with joy and laughter. One of the things that I loved about her popping by is that she often brought a loaf of her homemade Irish bread. Her daughter made it a few weeks ago for her mother’s celebration of life and was kind enough to share the recipe with me. I think I will make it tonight, slather a slice in butter, and make myself a nice cup of tea to go with it. Thank you for the memories, Aunt Pat. read more

What’s Cookin’ at MWCC

By editorialteam on February 14, 2025

Valentine’s Pizza

Recipe from lifestyleofafoodie.com

Ingredients:

1 ball of pizza dough
1/3 cup of pizza sauce
1 tablespoon of olive oil
Pepperoni
Mozzarella and parmesan cheese
Basil

Directions:

Preheat the oven to 450F and allow your pizza stone to warm up in the oven while you shape your pizza.

If you don’t have your pizza stone no worries, line a baking sheet with parchment and set aside.

On a well-floured parchment paper spread your pizza dough into a heart shape. If using a pizza stone build your pizza now, no need to transfer it to a baking sheet. Use a pizza paddle to place it in the oven or a large cutting block.

Gently transfer it to a baking sheet or large cookie sheet and fix up the heart shape if needed. Spread the tomato sauce on the dough then add the cheese then the heart-shaped pepperoni and bake in the preheated oven for 10-15 minutes. Check for doneness at around 10 minutes.

Top the pizza with the chopped-up basil, slice, and enjoy!

What’s Cookin’ at MWCC

By editorialteam on January 6, 2025

Nana Yelapi’s Soft Biscotti Cookies

Submitted by Desiree Leader

These were a Christmas staple for our family when I was growing up – my Mom made them every year! Since she has passed, I realized that there are recipes that I don’t have, and I thought were lost forever.

I asked my aunt if she had my mother’s recipe, and she told me that it was actually my Nana’s recipe, which means it is from “The Old Country” (Italy). These are not the biscotti that we have here that is twice baked. I also add anise flavoring to the frosting, but you can use vanilla if you prefer. These are the perfect treat for Christmas Eve, or anytime I miss my mother. read more

What’s Cookin’ at MWCC

By editorialteam on January 6, 2025

Chrusciki Recipe: Angel Wings

Submitted by Elysian Alder

Photo: Marcin Floryan, CC BY-SA 3.0 http://creativecommons.org/licenses/by-sa/3.0/, via Wikimedia Commons

This is a family recipe for chrusciki, a Polish dessert also known as faworki or angel wings.

Ingredients:

1 ½ cups any flour (plus more as needed)
6 egg yolks
2-3 cups oil for frying
2 ½ tablespoons sour cream
2 ½ tablespoons butter, softened
1-2 tablespoons spirits (optional. I use vodka, but rum can work too)
Pinch of salt
3 ½ tablespoons sugar
Around 1 cup powdered sugar

Directions:

Mix flour, eggs, sour cream, butter, sugar, and spirits together in a large bowl to create dough

Lightly flour surface (countertop, cutting board, other cooking surface) and begin kneading dough. If dough begins to stick, add flour.

Roll dough on surface, making dough as thin as possible. Then, cut into strips, usually around 1-1 ½ inch strips. Cut a slit into the middle of each strip, then take one end and pull it through the slit to form a bow shape.

Repeat with all strips.

Test if the oil is heated by tossing a small piece of dough in and seeing if it rises to the top. Then fry chrusciki in oil in a deep pan or pot. You may need to fry in batches, flipping as needed. Do not use the air fryer for these.

Using tongs, remove chrusciki when golden brown; place on plate lined with paper towel, then dust with powdered sugar. You can also place them in a Ziploc, sealable container or a paper bag, add the powdered sugar, and shake!

Enjoy when cookies are coated with sugar

Can be served with coffee or cocoa.

What’s Cookin’ at MWCC

By editorialteam on January 6, 2025

Papa’s Stuffing Recipe

Submitted by Jordan Chila

Image from Wikimedia Commons, by Dorevabelfiore

Note from Jordan – “This recipe is a family recipe from my husband Nick Johnson”

Ingredients:

½ pound ground pork
½ pound ground hamburger
Small diced onion
1 can Cream of Mushroom soup
1 can of Cream of Chicken soup
2 boxes of Stove Top Stuffing
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon garlic powder
1 tablespoon A1 Sauce

Directions:

Preheat the oven to 350 degrees.

Combine pork, hamburger, diced onion, A1 sauce, salt and pepper into a skillet and cook until brown.

Follow directions on the StoveTop Box to cook stuffing.

In a bowl mix Cream of Mushroom soup, Cream of Chicken soup, stuffing, and meat.

Once ingredients are combined, pour them into a casserole dish evenly.

Bake for 15 to 20 minutes until it looks golden brown on top.

What’s Cookin’ at MWCC

By editorialteam on January 6, 2025

Matt’s Autumn-Inspired Chicken Wings

Submitted by Matthew Infantino

Ingredients:

One package of chicken wings.
½ Cup Brown Sugar
1 tablespoon Garlic Powder
1 Tablespoon Onion Power
1 Teaspoon ground Ginger Powder
1 Teaspoon Cinnamon
1/8 – ¼ tsp Nutmeg
Salt- your call
Pepper- your call
Honey

Directions:

Preheat oven to 425.

Drizzle Extra Virgin Olive Oil (or whatever you have on hand) over wings and toss with salt and pepper.

Add in dry rub mix and toss thoroughly. Spread wing pieces out on baking sheet.

Roast in oven until wings turn a golden brown and the skin starts to crisp.

Remove from oven, drizzle with honey and sprinkle with salt.

Continue roasting for an additional 5-10 minutes.

Remove from oven, let stand for 5 minutes and then devour them.

What’s Cookin’ at MWCC

By editorialteam on December 19, 2024

Hallacas: A Celebration of Family and Heritage in a Venezuelan Thanksgiving Way

Submitted by Régulo Moreno

Cooking a stuffed turkey for Thanksgiving takes time and preparation, but it’s a great way to bring the family together and share love and connection. In the same way, Venezuelan hallacas are a special dish that brings everyone together for a shared experience. While some people see food like stuffed turkey or hallacas as just something to eat, for my family, hallacas mean so much more. They connect us to our heritage, show our love, and are a tradition that has been passed down through generations. Each step – mixing the dough, preparing the filling, and folding the plantain leaves – connects us to our history and reminds us of our roots. read more

What’s Cookin’ at MWCC

By editorialteam on December 19, 2024

Grandma’s Perogi Recipe

Submitted by Elysian Alder

Photo by Karolina Kolodziejczak from Unsplash

Ingredients:

Dough

3 cups all-purpose flour
1 cup water
1 large egg
2 tsp vegetable oil
1 tsp salt

Potato Filling

1 1/2 lbs Yukon Gold potatoes
2 1/2 –3 cups grated cheddar cheese or cheese of your choice (adjust amount for desired cheesiness)
1/4 tsp salt
1/4 tsp black pepper
1 1/2 sticks unsalted butter
6–8 cloves garlic, finely chopped
2 tbsp sour cream

(Optional: Use onions, mushrooms, or drained sauerkraut instead of cheese. If using sauerkraut, skip the sour cream.)

Topping

1 medium onion, thinly sliced
1–2 sticks unsalted butter

(Optional: Use sauerkraut instead of onions.)

Directions:

Step 1: Make the Dough

1. Place the flour in a large bowl and create a well in the center. Add the water, egg, oil, and salt into the well, using a fork to incorporate the flour until a soft dough forms.

2. Transfer the dough to a floured surface and knead until smooth and elastic. Add flour as needed to prevent sticking. read more