Channel Title: Helga's Pennsylvania Cooking Channel Description: PA Dutch Cooking with a dash of everything else! PA Dutch meets Coal Region PA! Plus farm life, gardening, PA nature, camping..you never know which you may see! This is dedicated to those who would like a glimpse of North East and Central Pennsylvania's fusion of flavors with recipes, links and sharing of foodie info from PA Dutch, Polish, Irish, Italian influences, etc. I'm just an everyday person and home cook who loves the culture and region I grew up with and hope I can share the flavors of the region and how to celebrate them with others, along with some history, festivals, wines, etc. From our grandmother's recipes to church suppers and fire company specials, our area is unique and I want to pass that culture on! So come along for the ride, this probably won't be like most cooking channels you see! I'm located in central/northeast PA, and am born and bred PA girl! I answer all comments and always enjoy hearing from all of YOU! I f you like what you see, like and subscribe ! <video> PEACH GLAZED CHICKEN SKILLET Description: It's peach season and that means tasty sweet peaches make everything so fresh! This comes together in one skillet in 20 minutes and is a crowd-pleaser! I sourced my peaches from Green's Fruit Farm https://www.greensfruitfarm.com/ or on FB-- https://www.facebook.com/greensfruitfarm/ or go to Rohrbach's, also on Tr 487 towards Catawissa-- https://www.rohrbachsfarm.net/ and on fb-- https://www.facebook.com/RohrbachsFarmMarket And if you're going there-- eat upstairs at Big Dan's BBQ! Absolutely great and love his brisket! https://bigdansbbq.com/ Peach Glazed Chicken Skillet Ingredients 1 lb. boneless, skinless chicken thighs 1 ½ tablespoons vegetable oil, divided ¼ cup finely chopped sweet onion ½ teaspoon minced fresh rosemary ⅓ cup brown sugar 2 tablespoons apple cider vinegar 2 teaspoons Dijon mustard ½ teaspoon kosher salt, divided 3 medium ripe peaches, pitted and chopped (peeling is optional) (about 2 cups total) ¼ teaspoon ground black pepper Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil Instructions Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Sprinkle the chicken with ¼ teaspoon salt and pepper. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Pan frying chicken thighs in a cast iron skillet Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm. Do not clean out the skillet. Add the onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir. Add the brown sugar, vinegar, mustard, ¼ teaspoon salt, and the chopped peaches; cook for 10-12 minutes, or until the peaches are soft. Skillet of peach sauce Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. To cut down on prep time, chop and assemble all of the sauce ingredients while the chicken thighs are browning! Use fresh summer peaches when they’re in season for the best flavor! You do not need to peel the peaches, but you can if you like. If you have any extra juice from chopping the peaches, pour that into the skillet as well! Add extra fresh herbs if they’re available. Rosemary is a must, but I also love to throw in some fresh thyme or fresh basil when I’ve got them in the garden! The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It’s done perfectly when it reaches an internal temperature of 165°F. Don’t overcrowd the pan when browning the chicken. </video> <video> EASY PARSNIPS Description: Parsnips are delicious! They don't get near the credit they deserve! They make a great addition anywhere you'd add root veggies and are yummy on their own, carmelized in some butter! Easy Parsnips clean and cut lengthwise 4-6 firm parsnips Parboil them for roughly 8 minutes. Drain off. In a skillet with 2-3 tbs butter, brown them until caramelized and fully tender. You can add a little brown sugar or cinnamon etc to taste. ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> EASY FILLING/STUFFING/DRESSING Description: This easy stuffing recipe is great for stuffing the turkey, a chicken, pork chops, beefy roll ups....you name it! Comes together fast and easy and tastes so much better than in the box! EASY STUFFING 1 loaf of sourdough or whole wheat bread, cubed 2-4 C chicken broth' 2 sticks of butter 2 eggs one large onion diced several stalks of celery diced roughly 2 tbs. poultry seasoning and parsley Cut up your bread into cubes. Saute onion and celery in butter until translucent. In a large buttered casserole dish, put in the bread cubes. Pour the onions, butter and celery in and mix. Pour the chicken broth over and turn over until reasonably moist. Add beaten eggs and seasoning and mix in well. Bake uncovered in oven at 350F about 30-40 minutes, or until done. If using in the bird, let it be a bit dryer. If baking like I did, you want it a little bit more moist. Enjoy! __________________________________________________________ https://www.youtube.com/@PennsylvaniacookingBlogspot My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> CRANBERRY CANDY --EASY Description: This is so simple and yet sooo good! We love cranberry anything, so these really hit the spot! Cranberry gives a pop of tart to the sweet! Great last minute gifty idea! CRANBERRY CANDY 1 bag of cranberries Orange juice, enough to cover the cranberries in a dish 2 C 10X sugar Wash cranberries and put in shallow dish . Cover with orange juice at least 8 hours or even overnight is OK. Strain off juice from cranberries. in a bowl or zip lock bag, add the sugar, and then add the cranberries in the sugar until coated. Place coated cranberries on a parchment lined cookie sheet. Bake at 250F for 5-8 minutes. This creates the candy shell but doesn't cook the cranberries. Take out, cool and serve! ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> Creme Brulee Finish Description: </video> <video> ITALIAN CHRISTMAS COOKIES Description: Try this easy and delicious favorite Christmas cookie classic! Soft and flavorful, they are just what Santa wants! ITALIAN CHRISTMAS COOKIES Ingredients FOR THE COOKIES 2 c. all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. kosher salt 1/4 c. (1/2 stick) butter, softened 1 c. granulated sugar 8 oz. ricotta 1 tsp. pure vanilla extract 1/2 tsp. almond extract (optional) 1 egg FOR THE ICING 1 c. powdered sugar 2 Tbsp. whole milk 1/4 tsp. almond extract (optional) Sprinkles Directions Step 1 Make the cookies: Adjust an oven rack to center position and preheat the oven to 350°. Line 2 baking sheets with parchment paper. Step 2 In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Step 3 In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together on medium speed the butter and sugar until light and fluffy. Step 4 Add in the ricotta, vanilla, almond extract, if using, and egg and continue to mix until smooth. (The batter will be quite wet.) Step 5 Add the dry ingredients and mix just to combine. Step 6 Portion the dough into approximately 1½ tablespoon portions (or use a medium cookie scoop) onto the parchment spaced 2” apart. Bake for 15 minutes. (The tops will remain pale while the bottoms turn golden brown.) Cool the cookies on a wire rack with parchment paper underneath. Step 7 Make the icing: Whisk together the powdered sugar and milk until smooth. Whisk in the almond extract, if using. Spoon the icing over the cookies, and top with sprinkles while the icing is still wet. ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> ICED SUGAR COOKIES with BUTTERCREAM FROSTING Description: Who doesn't love iced sugar cookies at the holidays? This is a great recipe that is easy and versatile. The icing is also excellent and versatile! Have fun! BTW--it should be noted that while icing and frosting are often interchanged, they are not the same. Frosting is thicker and softer, while icing like royal icing is thinner and hardens. SUGAR COOKIES 4 C sifted flour 2 1/2 tsp baking powder 1/2 tsp salt 2/3 C butter flavored shortening or butter 1 1/2 C sugar 2 eggs 1 tsp vanilla (or other flavoring) 4 tsp milk (aprox) Directions SIFT Together flour, baking powder and salt. MIX butter, sugar, eggs, milk, vanilla until fluffy Alternate mixing dry ingredients into wet. Chill dough at least 4 hours, overnight is fine. Heat oven to 350 F. Roll out dough to roughly 1/2 inch thick and cut into shapes. Bake for 8-10 minutes on parchment paper on baking sheets until bottom just starts to turn slightly golden. Remove and let fully cool before icing. BUTTERCREAM ICING 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature 4 – 5 cups (480-600g) confectioners’ sugar (see note) 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature 2 teaspoons pure vanilla extract salt, to taste (1/4 tsp is what I used) Directions 1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon. 2. Adjust if needed: You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired). 3. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> BLACK DIAMOND STEAK Description: This is a fabulous marinade from Venison Vultures for game, beef, pork etc! Great flavor and tenderizes tougher steaks! Give it a shot! Just the seasoning blend, water, and your protein needed! Visit them to see all their blends and great reviews! Made local and with integrity! https://venisonvultures.com/ To order, contact them through their FB page at https://www.facebook.com/venisonvultures ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> EASY PEACH PUFF PASTRY TART Description: While peach season is in, enjoy these simple tarts that everyone loves! Green's Fruit Farm-- https://www.greensfruitfarm.com/ Rohrbach's Farm Market -- https://www.rohrbachsfarm.net/ Big Dan's BBQ-- https://bigdansbbq.com/ PEACH TARTLETS Ingredients for Peach Tartlets: 1 sheet (1/2 lb puff pastry) – I used Pepperidge Farm brand 1 egg, beaten well with a fork 2 large (1/2 lb) fresh peaches (or use canned/drained peaches) 2 Tbsp granulated sugar 1 Tbsp all-purpose flour 1/4 tsp cinnamon 1/4 tsp vanilla extract 1/4 cup sliced almonds Ingredients for Vanilla Glaze: 1/2 cup powdered sugar 1/2 tsp vanilla extract 1 Tbsp milk (or add to achieve desired consistency) How to Make Peach Tartlets: 1. Preheat oven to 400˚F. Thaw puff pastry 20 minutes at room temperature, or until you can unfold the pastry. Cut pastry into 9 equal sized squares and place on parchment lined baking sheet, spacing them 1-inch apart. 2. Beat 1 egg in a small bowl and set aside. 3. Slice peaches into 1/3″ thick slices and place them in a medium mixing bowl. Sprinkle with 2 Tbsp sugar, 1 Tbsp flour, 1/4 tsp cinnamon, 1/4 tsp vanilla and gently fold together with a spatula. 4. Layer 3 to 4 peach slices over the center of each pastry square, being careful not to get peach juice on the surrounding pastry. Brush pastry edges generously with beaten egg. Sprinkle with sliced almonds. 5. Bake on the center oven rack at 400˚F for 17-19 minutes or until puffed and golden at the edges, turning the sheet halfway through baking. Tip: Do not over-bake. It browns very quickly towards the end. Remove peach pastry from oven and let cool on the pan for 10 minutes. 6. While pastry cools, make your vanilla glaze: in a measuring cup with pouring lip, stir together 1/2 cup powdered sugar, 1/2 tsp vanilla and 1 Tbsp milk. Add more milk if needed to reach desired consistency then drizzle every last drop over your warm pastries :). ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> BACON ONION PEPPER CHEESE BALL Description: Cheese balls are an easy and super versatile snack for any party or get together! And even better, you can make them ahead! You can season them many ways and use many different ingredients. You can make them savory or sweet. BACON ONION PEPPER CHEESE BALL Ingredients 8oz pack of Philadelphia cream cheese 2 cups finely shredded cheddar cheese, divided 3 tbsp sour cream 1 oz package ranch seasoning or other dip seasoning 3/4 tsp garlic powder 1/2 tsp dried minced onion 1/4 tsp kosher salt 1/4 tsp black pepper 8 slices cooked bacon 1/3 cup minced bell pepper 2/3 Chopped pecans Directions MAKE THE CHEESE BALL To a large mixing bowl, add cream cheese, sour cream (if using), seasoning, garlic powder, minced onion, salt and pepper. Stir until well combined with a rubber spatula. Add 1 cup of the cheddar cheese, half of the bacon, and half the peppers. Stir until mixed. Lay out a large sheet of plastic wrap and drop cream cheese mixture onto it. Cover tightly on all sides, and shape into a ball shape. Refrigerate for several hours or overnight, until firm. MAKE THE OUTER COATING Add remaining cheddar cheese, remaining bacon and peppers to a small mixing bowl. Refrigerate alongside the cheese ball. Before rolling the cheese ball, add pecans and stir well. BEFORE SERVING Line a rimmed baking sheet with aluminum foil and spread out the outer coating in an even layer. Remove plastic wrap and roll cheese ball in coating, making sure all sides are coated. You may have to pick up some of the coating and press it so it sticks. Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve. ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en On Google+-- https://plus.google.com/u/0/b/110613504404336285202/+PennsylvaniacookingBlogspot My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> CHRISTMAS STORY 2024---CHRISTMAS INSPIRATION Description: It's that time of year where I share this year's special story! A Christmas Inspiration by Lucy Maud Montgomery! I also have cards to share. Thanks so much to those that mail me, send cards, gifts, recipes, etc. I enjoy them and connecting to you all so much! Shout out to April Lee who is from my own town here! Check her out, her channel is all about the Fiber Arts and those who love it. Whether you crochet, knit, weave, spin, needlepoint, plastic canvas, tatting, or felt. https://www.youtube.com/@BeeWOWdbyAprilLee Music-- Joy to the World--Quincas Moreira Carol of the Bells--Quincas Moreira Canon and Variation--Twin Musicom ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> EASY GINGERSNAP COOKIES Description: These are so easy and hit all the marks for all things gingersnap and gingerbread delicious! I love to eat them but use them in cooking also. GINGERSNAPS Ingredients ▢1 1/2 sticks (170 grams) unsalted butter, at cool room temperature ▢1 1/4 cups (250 grams) granulated sugar, divided ▢1/4 cup (50 grams) lightly packed light brown sugar ▢1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)* ▢1 large egg ▢1/2 teaspoon fine salt ▢2 teaspoons baking soda** ▢2 teaspoons ground ginger ▢1 teaspoon ground cinnamon ▢1/4 teaspoon ground cloves ▢2 1/4 cups (286 grams) all-purpose flour, measured correctly Instructions Preheat the oven to 350°F. Line baking sheets with parchment paper. In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour, and beat until combined. Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled. Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Notes *Don't use blackstrap molasses in baking as it’s extremely bitter. I recommend using Brer Rabbit or Grandma’s brand in ‘mild’ or ‘original’. **Be sure to check that your baking soda is still active, or your cookies may not spread properly and the texture and appearance will be off. Leaveners can lose their effectiveness before the expiration date printed on the packaging! Learn how to test leavening agents for freshness here. Check your spices to make sure they are not expired. Even if they're not expired, give them a sniff, and if they no longer smell strong and very aromatic, throw them away and purchase new spices. The fresher the spice, the more flavorful your cookies will be. ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> Cottage pie! The Disgruntled One is cooking again! Description: Cottage Pie is the hambrger version if Shepherd's pie. Shepherd's pie is made with ground lamb. In this case, the cottage pie was made with beef hamburger and hot sausage. Gives it a little zip. The Disgruntled One is The Disgruntled Mechanic, you can see him here on YouTube also. </video> <video> HURRY CHICKEN CURRY Description: This is a great weeknight dinner for the family! It's pretty quick and easy! And, it's delicious! HURRY CURRY Ingredients 2 Lg boneless Chicken breasts or roughly 6 boneless thighs, cubed 1 medium onion diced 1 C Greek yogurt 1 C mayonnaise 2 Tsp curry 2 Tsp paprika 2 tsp ginger 1-2 tsp pepper 2 packages of microwave brown rice/quinoa Directions Mix all ingredients well except chicken in a large bowl. After the yogurt mixture is mixed, add chicken and stir well. Simmer on low in a large pan for about 15 minutes or until the chicken is done, I use the 12" cast iron Pan. Microwave the packages of quinoa per package instructions. Serve the chicken curry over the rice. You can use noodles instead if you prefer. ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video> <video> PA DUTCH HOG MAW ( SAUMAGEN) Description: This traditional PA Dutch dish scares some folks, but it's absolutely delicious! Hog Maw is stuffed pig's stomach! The cleaned stomach is a casing for the filling we stuff it with, much like intestines for sausage. They are natural casings. Many also love the crispy outside, somewhat like roast turkey or chicken skin. There are many ways you can make it but the basic ingredients are 2 kinds of sausage, potatoes, onions, parsley, salt and pepper. My recipe is from Mike's uncle. I found the casings locally at George's Meat Market, Danville PA. They also have lamb, goat, beef etc! https://www.facebook.com/georgefarmspa/ Hog Maw can and is often served on New Year's as part of the pork on New Year's Day tradition of rooting ahead into the future! HOG MAW 1 cleaned pig's stomach 1 1/2 lb fresh pork sausage 1 1/2 lb smoked or hot sausage 4 medium potatoes diced 1 large onion diced 2-3 carrots diced 2-3 tbs parsley flakes 1 tbs garlic salt and pepper to taste Sew the 2 maller of the 3 holes in the stomach shut with COTTON thread or metal pins. No Nylon. Mix all the ingredients together. Then fill the stomach. Close the opening and sew that shut as well. Put in a shallow roasting pan with some water on the bottom. Roast uncovered at 350 F for 2-3 hrs. Mine was fully done veggie wise at 2 1/2 hrs but it was a large stomach. Remove when tests done (juices of meat run clear and veggies are tender. You can par broil the veggies (Boil in salt water about 8 minutes) if you want less baking time stuffed. Slice and serve! ********************************************************************* On Facebook--https://www.facebook.com/PennsylvaniaCooking/?ref=br_rs On Instagram--https://www.instagram.com/helgaspennsylvaniacooking12/?hl=en My Blog--http://www.pennsylvaniacooking.blogspot.com/ ​ Pinterest---https://www.pinterest.com/foodauthor/eggs/my-videos/​ ******************************************************************* MAILING ADDRESS: Helga's Pennsylvania Cooking P.O. Box 12 5 E Roosevelt Ave Elysburg, PA 17824 ************************************************************* Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking. </video>

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PA Dutch Cooking with a dash of everything else! PA Dutch meets Coal Region PA! Plus farm life, gardening, PA nature, camping..you never know which you may see!

This is dedicated to those who would like a glimpse of North East and Central Pennsylvania's fusion of flavors with recipes, links and sharing of foodie info from PA Dutch, Polish, Irish, Italian influences, etc. I'm just an everyday person and home cook who loves the culture and region I grew up with and hope I can share the flavors of the region and how to celebrate them with others, along with some history, festivals, wines, etc. From our grandmother's recipes to church suppers and fire company specials, our area is unique and I want to pass that culture on! So come along for the ride, this probably won't be like most cooking channels you see!

I'm located in central/northeast PA, and am born and bred PA girl! I answer all comments and always enjoy hearing from all of YOU! I f you like what you see, like and subscribe !

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