This is one of my favorite "fancy" meals to make, that is also super quick and easy. Make sure you pound out your pork chops until that are between 3/4 to 1/2 inch, so they will cook all the way through. It goes great with brown rice and a green salad.
Boneless Pork loin chops (around 3-4 oz), how ever many you need
1 tsp. garlic powder
salt, to taste
ground black pepper
honey teriyaki sauce (I use Ken's Steakhouse brand)
canned, sliced pineapple (the rings)
Preheat the broiler and put the top rack as close to the top as you can. Line a jelly roll pan with aluminum foil and lightly spray with Pam. Lightly brush both sides of the pork chops with olive oil and season with the garlic powder, salt and pepper. Place the chops, not touching, on the baking sheet and broil for about 2 minutes. Turn the chops over and spread some of the teriyaki sauce over each chop. Top with pineapple slices. Broil about 5 more minutes, or until pineapple and glaze brown slightly and pork chops are barely pink inside. Watch closely under the broiler!! They can go from fine, to burned, to on fire in a matter of minutes!
Sunday, June 16, 2013
BBQ Bacon Meatloaf
Remember how I said I only like one meatloaf? I lied. I love this one too, but it really isn't anything like traditional meatloaf. First it is made with ground chicken, but if you can't find ground chicken, you can used ground turkey breast instead. Try it!
1 cup chopped red onion
4-6 slices bacon, chopped
2/3 cup old-fashioned or quick cooking oats
1/2 cup milk
1 lb. ground chicken breast
2 large egg whites, beaten
1/2 tsp. garlic salt
1 tsp. Lea & Perrins
BBQ sauce
Preheat the oven to 350 degrees. Spray a loaf pan lightly with cooking spray. Heat a few tsp. of vegetable oil in a medium skillet over medium heat. Add onion and bacon and cook, stirring frequently, until onion is tender and bacon is crisped. Remove from heat. Combine the oats and milk in a medium mixing bowl and let stand about 3 minutes or until oats begin to soften. Add the onion and bacon, the chicken, egg whites, garlic salt, and Lea & Perrins. With a fork or clean hands, mix together until very well combined. Put the chicken mixture into the prepared loaf pan and spread so the top is flat. Spread some BBQ sauce evenly over the top. Bake for 35 to 40 minutes or until 165 degrees in center. Let loaf sit for 10 minutes before serving. Serve with more BBQ sauce for dipping!
1 cup chopped red onion
4-6 slices bacon, chopped
2/3 cup old-fashioned or quick cooking oats
1/2 cup milk
1 lb. ground chicken breast
2 large egg whites, beaten
1/2 tsp. garlic salt
1 tsp. Lea & Perrins
BBQ sauce
Preheat the oven to 350 degrees. Spray a loaf pan lightly with cooking spray. Heat a few tsp. of vegetable oil in a medium skillet over medium heat. Add onion and bacon and cook, stirring frequently, until onion is tender and bacon is crisped. Remove from heat. Combine the oats and milk in a medium mixing bowl and let stand about 3 minutes or until oats begin to soften. Add the onion and bacon, the chicken, egg whites, garlic salt, and Lea & Perrins. With a fork or clean hands, mix together until very well combined. Put the chicken mixture into the prepared loaf pan and spread so the top is flat. Spread some BBQ sauce evenly over the top. Bake for 35 to 40 minutes or until 165 degrees in center. Let loaf sit for 10 minutes before serving. Serve with more BBQ sauce for dipping!
Brown Sugar Sweet Potatoes
Before I married Tim I don't think I had ever tried a bite of sweet potato. Then we got married and I learned that Prusse's love sweet potatoes, and I tasted these and realized why. They are so delicious. Sweet, but not too sweet. Pretty much perfect.
4 lbs. sweet potatoes or yams, peeled and chunked
1/2 cup brown sugar
4 Tbls. butter
3/4 tsp. salt
1 1/2 tsp. vanilla
black pepper
Heat oven to 425 degrees. Grease a 9x13 baking dish and put chunked potatoes in and cover with foil. Bake 20 minutes. While potatoes are baking, in a medium saucepan combine brown sugar, butter, and salt. Cook over medium heat until it bubbles, stirring frequently. Simmer one minute. Remove from heat and stir in the vanilla. Keep warm until potatoes finish first 20 minutes. Remove potatoes and pour brown sugar mixture over the top and stir. Bake uncovered an additional 40-45 minutes, until potatoes are tender and glazed. Half way through, baste with juices. Let stand 10 minutes before serving.
4 lbs. sweet potatoes or yams, peeled and chunked
1/2 cup brown sugar
4 Tbls. butter
3/4 tsp. salt
1 1/2 tsp. vanilla
black pepper
Heat oven to 425 degrees. Grease a 9x13 baking dish and put chunked potatoes in and cover with foil. Bake 20 minutes. While potatoes are baking, in a medium saucepan combine brown sugar, butter, and salt. Cook over medium heat until it bubbles, stirring frequently. Simmer one minute. Remove from heat and stir in the vanilla. Keep warm until potatoes finish first 20 minutes. Remove potatoes and pour brown sugar mixture over the top and stir. Bake uncovered an additional 40-45 minutes, until potatoes are tender and glazed. Half way through, baste with juices. Let stand 10 minutes before serving.
Crunchy Chicken Casserole
This is a kid favorite meal. I got this recipe a few years ago from the Friend magazine, of all places. So, bonus, it should be easy enough for the under 12 crowd to make. Then I thought, should kids under 12 really be making meals? But whatever the source, it is easy and good! Serve over rice, noodles or mashed potatoes.
2 Tbls. vegetable oil
2 lbs. (give or take) boneless, skinless chicken breasts, cut into chunks
8 oz. sour cream (I use light or even plain yogurt)
1/2 cup chicken broth
1 can cream of chicken soup
Around 40 Ritz crackers
2 tsp. poppy seeds
1/2 cup butter, melted
Warm oil in a pan and cook the chicken until light brown. Place cooked chicken in the bottom of a 9x13 baking dish. Mix together the soup, sour cream, and broth. Pour it over the chicken. Top with crushed crackers and sprinkle with poppy seeds. Pour the melted butter over the crackers. Bake at 350 degrees for 30 minutes.
2 Tbls. vegetable oil
2 lbs. (give or take) boneless, skinless chicken breasts, cut into chunks
8 oz. sour cream (I use light or even plain yogurt)
1/2 cup chicken broth
1 can cream of chicken soup
Around 40 Ritz crackers
2 tsp. poppy seeds
1/2 cup butter, melted
Warm oil in a pan and cook the chicken until light brown. Place cooked chicken in the bottom of a 9x13 baking dish. Mix together the soup, sour cream, and broth. Pour it over the chicken. Top with crushed crackers and sprinkle with poppy seeds. Pour the melted butter over the crackers. Bake at 350 degrees for 30 minutes.
Sunday, May 19, 2013
Chocolate Cherry Cheesecake
This is one of the first cheesecakes I ever tried to make and it is still a favorite. It looks beautiful served with a few extra cherries on top.
Crust
2 cups Oreo cookie crumbs
3 Tbls. butter, melted
Filling
4 8-oz. packages cream cheese, softened
3 eggs
3/4 cup sugar
1/2 tsp. almond extract
1/2 cup whipping cream
1 can cherry pie filling
Glaze
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
Heat oven to 325 degrees. In a medium bowl, combine crust ingredients and mix well. Press into the bottom and up the sides of a 10 inch springform pan. In a large bowl, beat cream cheese on medium speed until smooth. Add one egg at a time, beating well after each one. Beat in sugar and almond extract until very smooth. Add 1/2 cup whipping cream, beat well again. Spoon about 3 cups of the cream cheese mixture into the crust, spreading evenly. Carefully drop by spoonfuls, 1 cup of the pie filling, evenly over the cream cheese layer. Spoon remaining cream cheese mixture evenly over pie filling and smooth out carefully. Bake 1 hour and 15 minutes or until center is set and not jiggly. Cool on a rack 1 hour. Heat 1/2 cup whipping cream to boiling over medium heat, stirring constantly so it doesn't burn. Once boiling, remove from heat and stir in chocolate chips until melted. Line a cookie sheet with wax paper. Remove the sides of the springform pan and place the cheesecake on the cookie sheet. Spread chocolate topping over cheesecake and let it run down the sides. Refrigerate at least 3 hours before serving. Top each slice with a spoonful of the remaining pie filling.
Crust
2 cups Oreo cookie crumbs
3 Tbls. butter, melted
Filling
4 8-oz. packages cream cheese, softened
3 eggs
3/4 cup sugar
1/2 tsp. almond extract
1/2 cup whipping cream
1 can cherry pie filling
Glaze
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
Heat oven to 325 degrees. In a medium bowl, combine crust ingredients and mix well. Press into the bottom and up the sides of a 10 inch springform pan. In a large bowl, beat cream cheese on medium speed until smooth. Add one egg at a time, beating well after each one. Beat in sugar and almond extract until very smooth. Add 1/2 cup whipping cream, beat well again. Spoon about 3 cups of the cream cheese mixture into the crust, spreading evenly. Carefully drop by spoonfuls, 1 cup of the pie filling, evenly over the cream cheese layer. Spoon remaining cream cheese mixture evenly over pie filling and smooth out carefully. Bake 1 hour and 15 minutes or until center is set and not jiggly. Cool on a rack 1 hour. Heat 1/2 cup whipping cream to boiling over medium heat, stirring constantly so it doesn't burn. Once boiling, remove from heat and stir in chocolate chips until melted. Line a cookie sheet with wax paper. Remove the sides of the springform pan and place the cheesecake on the cookie sheet. Spread chocolate topping over cheesecake and let it run down the sides. Refrigerate at least 3 hours before serving. Top each slice with a spoonful of the remaining pie filling.
Swiss Vegetable Medley
This is a great dish if you are getting tired of green bean casserole. It is hearty, creamy, cheesy, and delicious.
1 bag 16 oz. frozen California blend veggies, thawed and drained well
1 can cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
black pepper
french fried onions
Combine veggies, soup, 1/2 cup of the cheese, sour cream, and 1/2 the can of french fried onions.
Grease an 8x8 baking dish and put veggie mixture in. Bake covered for 30 minutes at 350 degrees. Take cover off and put on remaining cheese and onions. Bake uncovered for 5 more minutes, until cheese melts.
You can double all the ingredients for a 9x13 serving.
1 bag 16 oz. frozen California blend veggies, thawed and drained well
1 can cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
black pepper
french fried onions
Combine veggies, soup, 1/2 cup of the cheese, sour cream, and 1/2 the can of french fried onions.
Grease an 8x8 baking dish and put veggie mixture in. Bake covered for 30 minutes at 350 degrees. Take cover off and put on remaining cheese and onions. Bake uncovered for 5 more minutes, until cheese melts.
You can double all the ingredients for a 9x13 serving.
Banana Bread
Tim loves banana bread. I am kind of indifferent to it, but I like to make him happy, so I make it every so often. This is my favorite recipe and make 3 loaves. Eat one now, and put two in the freezer for later. Or just eat all three now!
1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 tsp. lemon juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup walnuts (optional)
Cream butter and sugar. Add eggs and beat well. Add bananas, milk and lemon juice. Sift dry ingredients and add the the butter mixture. Fold in nuts. Bake in well greased loaf pans for 1 hour at 350 degrees.
1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 tsp. lemon juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup walnuts (optional)
Cream butter and sugar. Add eggs and beat well. Add bananas, milk and lemon juice. Sift dry ingredients and add the the butter mixture. Fold in nuts. Bake in well greased loaf pans for 1 hour at 350 degrees.
Spinich Turkey Burgers
This is my favorite burger. It has great flavor, is nice and juicy, and is really healthy too.
Heat a large nonstick skillet over medium heat. To one side, add a little olive oil, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat. Add olive oil to pan and then add fresh spinach without stems. Cook over medium heat until spinach wilts about 3-5 minutes. Add the spinach to the bowl with cool onions and garlic and season with 1 teaspoon of oregano. Add in ground turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 8 small to medium patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 min on each side. Or you can grill on an indoor grill for 5 minutes. Add mozzarella slices to top of patties and melt them for 1-2 minutes.
- 2 teaspoons olive oil, 1 turn of the pan
- 2 teaspoons extra-virgin olive oil, plus some for drizzling
- 1 clove of garlic, crushed
- 1 red onion, chopped
- 1 box or bag, 5 ounces, fresh spinach
- 1 teaspoon dried oregano, lightly crushed in the palm
- 8-10 thin slices mozzarella cheese (I use almond mozzarella)
- 1 1/3 pounds ground turkey breast,
- 1 tablespoon grill seasoning (recommended: Montreal Salt-Free Steak Seasoning by McCormick)
Heat a large nonstick skillet over medium heat. To one side, add a little olive oil, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat. Add olive oil to pan and then add fresh spinach without stems. Cook over medium heat until spinach wilts about 3-5 minutes. Add the spinach to the bowl with cool onions and garlic and season with 1 teaspoon of oregano. Add in ground turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 8 small to medium patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 min on each side. Or you can grill on an indoor grill for 5 minutes. Add mozzarella slices to top of patties and melt them for 1-2 minutes.
Sunday, April 14, 2013
Sunday Pot Roast
I think I have made hundreds of Sunday dinners, and probably 1/4 of those have been a pot roast. There is nothing better than coming home from church to the delicious smell of a roast simmering in the crock pot. Then, if you have leftovers, throw them back in the crock pot with a some BBQ sauce the next day, heat through, and have BBQ beef sandwiches. I have tried every type of roast that I know of, and I keep going back to a chuck roast. This cut is my favorite because it is consistently tender and juicy. Just what you want from your roast. Serve with mashed potatoes, gravy, green salad, and one of my favorite jellos. Oh, and rolls too.
1 chuck roast
2 envelopes Lipton Onion Soup Mix
3/4 cup water
kosher sea salt
black pepper
1 medium package baby carrots
1 onion
Spray cookware portion of crock pot with nonstick cooking spray. Slice onion and line bottom of cookware. Sprinkle salt and pepper onto one side of the roast and rub in. Repeat until all sides have been salt and peppered. Put the roast on top of the onion. Arrange the baby carrots around the sides of the roast. In a small bowl, mix the envelopes of soup mix with the water. Pour over the roast and veggies in the crock pot. Cook on low 8 hours for a 3-5 lb. roast, and 6-7 hours for a 2-3 lb. roast.
1 chuck roast
2 envelopes Lipton Onion Soup Mix
3/4 cup water
kosher sea salt
black pepper
1 medium package baby carrots
1 onion
Spray cookware portion of crock pot with nonstick cooking spray. Slice onion and line bottom of cookware. Sprinkle salt and pepper onto one side of the roast and rub in. Repeat until all sides have been salt and peppered. Put the roast on top of the onion. Arrange the baby carrots around the sides of the roast. In a small bowl, mix the envelopes of soup mix with the water. Pour over the roast and veggies in the crock pot. Cook on low 8 hours for a 3-5 lb. roast, and 6-7 hours for a 2-3 lb. roast.
Ranch Chicken
This is a kid favorite dish. It is easy to make and I usually have all the ingredients on hand, so that helps. This goes well with garlic mashed potatoes and your favorite steamed veggie.
3/4 cups crushed cornflakes
3/4 cups grated Parmesan cheese
1 pkg. Ranch powdered salad dressing mix
4 boneless, skinless chicken breasts; halved
1/2 cup butter, melted
In a square baking pan combine the cornflakes, Parmesan cheese, and Ranch mix. Dip chicken in melted butter, then roll in cornflake mixture to coat. Place coated chicken breasts in a greased 9x13 baking dish. Bake, uncovered at 350 degrees for 45 minutes or until chicken is cooked through.
3/4 cups crushed cornflakes
3/4 cups grated Parmesan cheese
1 pkg. Ranch powdered salad dressing mix
4 boneless, skinless chicken breasts; halved
1/2 cup butter, melted
In a square baking pan combine the cornflakes, Parmesan cheese, and Ranch mix. Dip chicken in melted butter, then roll in cornflake mixture to coat. Place coated chicken breasts in a greased 9x13 baking dish. Bake, uncovered at 350 degrees for 45 minutes or until chicken is cooked through.
Jace's Chicken Enchiladas
I call these Jace's chicken enchiladas because these are one of Jace's favorite meals. He loves them and has at least five in one sitting whenever I make them. They are a great weeknight meal. Easy and yummy. I usually serve it with a green salad and some sliced strawberries.
10 soft taco size flour tortillas (I use Mission brand), you can also use corn tortillas softened in oil
2 cans cream of chicken soup
1 cup sour cream
1 4 oz. can chopped green chilies, mild
2-3 shredded chicken breasts, or I sometimes use the canned chicken breast from Costco
Grated cheddar cheese
Chopped green onions
Heat soup, sour cream, chicken, and green chilies in a medium sauce pan over medium heat until. Stir occasionally until heated through. Spread about 1/4 cup sauce on the bottom of a 9x13 baking dish. Heat tortillas in microwave between two damp paper towels to soften. Place a heaping spoonful of chicken mixture, some cheddar cheese, and a few onion tops on each tortilla and roll up and place in dish. Cover with remaining sauce, cheese, and onion tops. Bake at 350 degrees for 30 minutes
10 soft taco size flour tortillas (I use Mission brand), you can also use corn tortillas softened in oil
2 cans cream of chicken soup
1 cup sour cream
1 4 oz. can chopped green chilies, mild
2-3 shredded chicken breasts, or I sometimes use the canned chicken breast from Costco
Grated cheddar cheese
Chopped green onions
Heat soup, sour cream, chicken, and green chilies in a medium sauce pan over medium heat until. Stir occasionally until heated through. Spread about 1/4 cup sauce on the bottom of a 9x13 baking dish. Heat tortillas in microwave between two damp paper towels to soften. Place a heaping spoonful of chicken mixture, some cheddar cheese, and a few onion tops on each tortilla and roll up and place in dish. Cover with remaining sauce, cheese, and onion tops. Bake at 350 degrees for 30 minutes
Italian Chicken
This is one of the best, easy dinners. We love it and make it at least a couple of times a month. It is good served over rice or noodles. I have used both fresh and frozen chicken breasts, and both have worked great!
1 pkg. Good Seasons Italian seasoning mix
4-6 chicken breasts
8 oz. cream cheese, softened
1 can cream of chicken soup
1/2 cup chicken broth
Paprika
Arrange chicken breasts in a single layer in 9x13 baking pan. Sprinkle seasoning mix on the chicken. In a medium bowl cream soft cream cheese with the cream of chicken soup. Add the chicken broth and mix well. Pour over the top of the chicken and sprinkle a little paprika over the top. Bake at 350 degrees for 1 1/2 hours. Make sure chicken is no longer pink in the middle.
1 pkg. Good Seasons Italian seasoning mix
4-6 chicken breasts
8 oz. cream cheese, softened
1 can cream of chicken soup
1/2 cup chicken broth
Paprika
Arrange chicken breasts in a single layer in 9x13 baking pan. Sprinkle seasoning mix on the chicken. In a medium bowl cream soft cream cheese with the cream of chicken soup. Add the chicken broth and mix well. Pour over the top of the chicken and sprinkle a little paprika over the top. Bake at 350 degrees for 1 1/2 hours. Make sure chicken is no longer pink in the middle.
Meatloaf
My 12 year old self would die that I was posting a meatloaf recipe under any title that included the word "favorite". I used to hate meatloaf, and I still do, except this one, weirdly. I don't know what it is about it that makes it good to me, but it definitely has some sort of je ne sais quoi. Even if you don't like meatloaf, try it!
1/2 cup chopped celery
1/2 cup chopped onion
Saute the celery and onion in olive oil over medium high heat until the onion is soft and translucent.
2 lbs. ground beef
3 eggs
liquid salt (3 tsp. kosher salt, dissolved in 1 Tbsp. warm water)
1/4 tsp. Tabasco
1/2 tsp. Lea & Perrins worcestershire sauce
1 cup seasoned bread crumbs
4 pieces soaked bread (remove crusts and soak in 1/2 cup milk-or more if needed.)
Mix all of the above ingredients (including the celery and onion) together well with a spoon. Shape the mixture into a loaf shape and place in a 9x13 baking pan, then coat with the glaze. Cook at 425 degrees for 60 minutes.
Glaze
1 cup ketchup
1/2 cup brown sugar
1 tsp. Lea & Perrins worcestershire sauce
Mix together well and spread over the top of uncooked meatloaf.
1/2 cup chopped celery
1/2 cup chopped onion
Saute the celery and onion in olive oil over medium high heat until the onion is soft and translucent.
2 lbs. ground beef
3 eggs
liquid salt (3 tsp. kosher salt, dissolved in 1 Tbsp. warm water)
1/4 tsp. Tabasco
1/2 tsp. Lea & Perrins worcestershire sauce
1 cup seasoned bread crumbs
4 pieces soaked bread (remove crusts and soak in 1/2 cup milk-or more if needed.)
Mix all of the above ingredients (including the celery and onion) together well with a spoon. Shape the mixture into a loaf shape and place in a 9x13 baking pan, then coat with the glaze. Cook at 425 degrees for 60 minutes.
Glaze
1 cup ketchup
1/2 cup brown sugar
1 tsp. Lea & Perrins worcestershire sauce
Mix together well and spread over the top of uncooked meatloaf.
Guacamole
I love good guacamole and the best is fresh. This one has a nice, fresh, taste with just a little bit of a kick. Serve with tortilla chips, chicken tortilla soup, or on tacos. Or just spoon it directly in your mouth like me.
2 Tbsp. chopped cilantro
2 tsp. chopped onion
2 tsp. chopped, seeded jalapeno pepper
2 avocados
2 Tbsp. fresh, chopped tomatoes
2 tsp. fresh lime juice
salt to taste
Peel avocados and remove the seed. Mash with a fork until only slightly chunky. Mix in the rest of the ingredients and serve or refrigerate. Best served fresh, with only last in the fridge a few hours.
2 Tbsp. chopped cilantro
2 tsp. chopped onion
2 tsp. chopped, seeded jalapeno pepper
2 avocados
2 Tbsp. fresh, chopped tomatoes
2 tsp. fresh lime juice
salt to taste
Peel avocados and remove the seed. Mash with a fork until only slightly chunky. Mix in the rest of the ingredients and serve or refrigerate. Best served fresh, with only last in the fridge a few hours.
Toffee Apple Dip
This stuff is amazingly good. Seriously, the first time I made it for my father-in-law we caught him licking his plate clean! Serve with green and red apple slices or thick banana slices with toothpicks in each one are also really good.
8 oz. cream cheese
7 oz. marshmallow cream
1/2 cup packed brown sugar
1/4 cup powdered sugar
1 tsp. vanilla
Combine all ingredients together in a medium bowl. Mix together with an electric mixer until very well combined. Add one pkg. of toffee bits and mix together on slow. Refrigerate for a half an hour and serve.
8 oz. cream cheese
7 oz. marshmallow cream
1/2 cup packed brown sugar
1/4 cup powdered sugar
1 tsp. vanilla
Combine all ingredients together in a medium bowl. Mix together with an electric mixer until very well combined. Add one pkg. of toffee bits and mix together on slow. Refrigerate for a half an hour and serve.
Tim's Oatmeal Cake
I had never had oatmeal cake until I met Tim. He made one for me while we were dating and I was hooked. The cake is moist and the topping is crunchy. It is even better with fresh whipped cream, or vanilla ice cream...or both! Or it is great for breakfast the next morning. Because, you know, it has oatmeal in it. (At least that is my excuse for counting it as a breakfast food!)
Pour 1 1/2 cups boiling water over 1 cup quick-cooking oatmeal and 1 stick (1/2 cup) of butter, in a large bowl. Let the oatmeal mixture stand for 20 minutes.
Beat together 1 cup white sugar, 1 cup brown sugar, and 2 eggs in a medium bowl with a hand mixer.
Add the sugar mixture to the oatmeal mixture and mix well
In a separate bowl, add 1 1/3 cups flour, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. cinnamon, 1 tsp. nutmeg, and 1/3 tsp. salt
Mix dry ingredients together well with a fork and then add to the oatmeal mixture. Mix together with beaters, then add 1 tsp. of vanilla and beat well again.
Pour batter into a greased 9x13 baking pan.
Bake for 35-40 minutes at 350 degrees.
While the cake is baking, make the topping:
1 stick butter (1/2 cup)
3/4 cup brown sugar
1/3 cup evaporated milk
1 tsp. vanilla
1 cup shredded coconut
1 cup chopped, lightly floured, pecans
Heat sugar, butter, and milk over medium heat until just boiling. Remove from heat and add nuts, coconut, and vanilla. Spread topping over cake as soon as cake is taken from the oven. Broil topping on cake until it is light brown and looks a little crispy. Watch it carefully, it will go from done to burnt in about 30 seconds.
Pour 1 1/2 cups boiling water over 1 cup quick-cooking oatmeal and 1 stick (1/2 cup) of butter, in a large bowl. Let the oatmeal mixture stand for 20 minutes.
Beat together 1 cup white sugar, 1 cup brown sugar, and 2 eggs in a medium bowl with a hand mixer.
Add the sugar mixture to the oatmeal mixture and mix well
In a separate bowl, add 1 1/3 cups flour, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. cinnamon, 1 tsp. nutmeg, and 1/3 tsp. salt
Mix dry ingredients together well with a fork and then add to the oatmeal mixture. Mix together with beaters, then add 1 tsp. of vanilla and beat well again.
Pour batter into a greased 9x13 baking pan.
Bake for 35-40 minutes at 350 degrees.
While the cake is baking, make the topping:
1 stick butter (1/2 cup)
3/4 cup brown sugar
1/3 cup evaporated milk
1 tsp. vanilla
1 cup shredded coconut
1 cup chopped, lightly floured, pecans
Heat sugar, butter, and milk over medium heat until just boiling. Remove from heat and add nuts, coconut, and vanilla. Spread topping over cake as soon as cake is taken from the oven. Broil topping on cake until it is light brown and looks a little crispy. Watch it carefully, it will go from done to burnt in about 30 seconds.
Chicken Tortilla Soup
I had a friend make this for us after I had one of my babies and it was so good. I asked for the recipe as soon as I could and, bonus, it is super easy to make.
1 can corn
1 can white beans, drained and rinsed
1 can Pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can chicken broth
1 pint salsa (about a 16oz jar)
1/2 pkg. ranch dressing powder
1/2 pkg. taco seasoning
4 chicken breasts-boiled and shredded
Combine all ingredients into a crock pot. Cook on low for 4-6 hours. Serve with sour cream, guacamole, shredded cheddar cheese, tortilla chips, Frito's, or anything else you think sounds good!
1 can corn
1 can white beans, drained and rinsed
1 can Pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can chicken broth
1 pint salsa (about a 16oz jar)
1/2 pkg. ranch dressing powder
1/2 pkg. taco seasoning
4 chicken breasts-boiled and shredded
Combine all ingredients into a crock pot. Cook on low for 4-6 hours. Serve with sour cream, guacamole, shredded cheddar cheese, tortilla chips, Frito's, or anything else you think sounds good!
Honey Baked Pork Chops
This is a great meal that is easily prepared and frozen for later, or made for same-day eating. I am not a big fan of pork but this one is a winner.
6 boneless pork chops
1/2 cup honey
1/2 cup apple cider vinegar
1/4 tsp ground ginger
1 clove minced garlic
2 Tbsp. soy sauce
Place honey, vinegar ginger, garlic, and soy sauce in a blender and mix well. Place uncooked pork chops and honey mixture in a freezer bag and freeze. On the day you want to serve it, remove from freezer and thaw completely. OR skip all the freezing and thawing steps and move straight too..
Place pork chops and honey mixture in a baking dish. Bake at 350 degrees for 1 hour or until pork chops are cooked through. Turn pork chops occasionally while baking.
Pairs great with roasted potatoes (regular or sweet) and steamed veggies.
6 boneless pork chops
1/2 cup honey
1/2 cup apple cider vinegar
1/4 tsp ground ginger
1 clove minced garlic
2 Tbsp. soy sauce
Place honey, vinegar ginger, garlic, and soy sauce in a blender and mix well. Place uncooked pork chops and honey mixture in a freezer bag and freeze. On the day you want to serve it, remove from freezer and thaw completely. OR skip all the freezing and thawing steps and move straight too..
Place pork chops and honey mixture in a baking dish. Bake at 350 degrees for 1 hour or until pork chops are cooked through. Turn pork chops occasionally while baking.
Pairs great with roasted potatoes (regular or sweet) and steamed veggies.
Saturday, April 13, 2013
Strawberry Banana Jello
This is one of my top two favorite jello recipes, and I am not a huge fan of jello. This one is really good. Good enough that I've made it approximately 1000 times.
6 oz. strawberry jello
2 cups boiling water
24 oz. frozen sliced strawberries (thawed)
15 oz. can crushed pineapple, drained REALLY well
3 large bananas, diced
8 oz. sour cream
10 oz. whipped cream
Dissolve jello in boiling water. Add sliced strawberries, crushed pineapple, and bananas.
Pour 1/2 in 9x13 pan and let set up in the freezer. Spread 8 oz. of sour cream over the top and sprinkle with walnuts if desired. Pour the rest of the jello mix over that and let set in the fridge. Top with whipped cream when set.
6 oz. strawberry jello
2 cups boiling water
24 oz. frozen sliced strawberries (thawed)
15 oz. can crushed pineapple, drained REALLY well
3 large bananas, diced
8 oz. sour cream
10 oz. whipped cream
Dissolve jello in boiling water. Add sliced strawberries, crushed pineapple, and bananas.
Pour 1/2 in 9x13 pan and let set up in the freezer. Spread 8 oz. of sour cream over the top and sprinkle with walnuts if desired. Pour the rest of the jello mix over that and let set in the fridge. Top with whipped cream when set.
Chicken Roll Ups
One of our family favorites. Easy to make a lot of and very kid friendly. Easy to double or triple recipe. As long as you can do math.
3 oz. cream cheese, softened
2 Tbsp. butter, softened
1 cup cooked, chopped or shredded, chicken
4 oz. fresh, chopped mushrooms
lemon pepper to taste
1 can refrigerator crescent rolls
1 bag seasoned croutons, crushed
3 Tbsp. butter, melted
For the filling, mix cream cheese and butter well. Then stir in the chicken and mushrooms. Season with lemon pepper. Around a teaspoon or two usually works. Taste to decide what you like. Separate rolls into 8 triangular pieces. Spread each with about 1/4 cup of the chicken mixture. Roll up and tuck sides of dough under to make a ball. Pinch the dough to seal the edges.
Dip the roll in the melted butter and then roll in the crushed croutons. Place on a cookie sheet and bake 15 to 20 minutes at 375 degrees, until golden brown. Serve with gravy on top. Can be frozen (before or after baking) and reheated.
Gravy options: chicken gravy in jar, chicken powdered gravy mix in a package, cream of chicken soup thinned with 1/3 cup of milk.
3 oz. cream cheese, softened
2 Tbsp. butter, softened
1 cup cooked, chopped or shredded, chicken
4 oz. fresh, chopped mushrooms
lemon pepper to taste
1 can refrigerator crescent rolls
1 bag seasoned croutons, crushed
3 Tbsp. butter, melted
For the filling, mix cream cheese and butter well. Then stir in the chicken and mushrooms. Season with lemon pepper. Around a teaspoon or two usually works. Taste to decide what you like. Separate rolls into 8 triangular pieces. Spread each with about 1/4 cup of the chicken mixture. Roll up and tuck sides of dough under to make a ball. Pinch the dough to seal the edges.
Dip the roll in the melted butter and then roll in the crushed croutons. Place on a cookie sheet and bake 15 to 20 minutes at 375 degrees, until golden brown. Serve with gravy on top. Can be frozen (before or after baking) and reheated.
Gravy options: chicken gravy in jar, chicken powdered gravy mix in a package, cream of chicken soup thinned with 1/3 cup of milk.
Featherbed Rolls
This recipe has been in my family at least three generations and there is a good reason it keeps getting passed down. These are the best dinner rolls ever. I am a very picky roll eater now because of these. They are soft and fluffy and delicious alone or with a little honey or jam.
1/2 cup butter
2 cups milk-scalded in microwave for 2-3 minutes
2 yeast packages-dissolve in 1/2 cup warm water and 1 tsp. sugar to activate the yeast
1/2 cup sugar
2 eggs
2 tsp. salt
6 cups flour (give or take)
Scald milk. Pour into a large bowl, add butter cut into cubes, and let melt. Add the remaining ingredients, except for the flour and mix well with beaters. Add in the yeast mixture and mix until combined. Add 3 cups of flour and mix with beaters. Gradually stir in with a spoon the remaining 3 cups of flour. Let the dough rest for 10 minutes. Knead in with hands 1/2 to 1 1/2 cups flour, until the dough is smooth and only slightly sticky. Allow the dough to rise until double. If time allows, punch down and allow to rise again. Butter the bottom of a jelly roll pan. Form rolls with buttered hands. Let rise until double. Bake at 375 degrees for 18-25 minutes or until tops are golden brown. As soon as they come out of the oven, run a stick of butter over the tops.
1/2 cup butter
2 cups milk-scalded in microwave for 2-3 minutes
2 yeast packages-dissolve in 1/2 cup warm water and 1 tsp. sugar to activate the yeast
1/2 cup sugar
2 eggs
2 tsp. salt
6 cups flour (give or take)
Scald milk. Pour into a large bowl, add butter cut into cubes, and let melt. Add the remaining ingredients, except for the flour and mix well with beaters. Add in the yeast mixture and mix until combined. Add 3 cups of flour and mix with beaters. Gradually stir in with a spoon the remaining 3 cups of flour. Let the dough rest for 10 minutes. Knead in with hands 1/2 to 1 1/2 cups flour, until the dough is smooth and only slightly sticky. Allow the dough to rise until double. If time allows, punch down and allow to rise again. Butter the bottom of a jelly roll pan. Form rolls with buttered hands. Let rise until double. Bake at 375 degrees for 18-25 minutes or until tops are golden brown. As soon as they come out of the oven, run a stick of butter over the tops.
Christmas Crunch Candy
This recipe is called Christmas Crunch but it is really good anytime. I have made it for bridal and baby showers and to put in Easter baskets. So, what I'm saying is make it anytime and feel good about it.
1 package Almond Bark
1 can cooked Spanish peanuts
2 cups of Peanut Butter Cap'n Crunch cereal
2 cups Rice Krispies cereal
Melt the Almond Bark in a large sauce pan over medium heat, stirring occasionally. Remove from heat and add remaining ingredients until well mixed. Spread into a single layer on a sheet of foil and let harden. Break into pieces to serve.
1 package Almond Bark
1 can cooked Spanish peanuts
2 cups of Peanut Butter Cap'n Crunch cereal
2 cups Rice Krispies cereal
Melt the Almond Bark in a large sauce pan over medium heat, stirring occasionally. Remove from heat and add remaining ingredients until well mixed. Spread into a single layer on a sheet of foil and let harden. Break into pieces to serve.
Apple Cake with Brown Sugar Cream Sauce
This cake is moist and delicious, a nice change if you want to use apples, but want something different than a pie. The sauce is amazing. Really. Serve with vanilla ice cream as an excuse to eat more sauce.
Cream together:
1 1/4 cups canola or vegetable oil
2 cups sugar
2 eggs
After the mixture is creamed stir in 1 tsp. of vanilla.
In a separate bowl combine:
3 cups flour
1 heaping tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Add the dry ingredients to the creamed mixture and mix until they are well combined.
Stir into mixture:
3 cups of chopped apples
1 cup of chopped pecans
Pour into a 9x13 baking pan and bake at 350 for 40-50 minutes until cooked through. Check middle with a toothpick.
Sauce:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup heavy cream
dash of salt
1 tsp. vanilla
Mix in a small saucepan over medium/low heat until butter and sugars are melted. Mix together well and serve over cake.
Cream together:
1 1/4 cups canola or vegetable oil
2 cups sugar
2 eggs
After the mixture is creamed stir in 1 tsp. of vanilla.
In a separate bowl combine:
3 cups flour
1 heaping tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Add the dry ingredients to the creamed mixture and mix until they are well combined.
Stir into mixture:
3 cups of chopped apples
1 cup of chopped pecans
Pour into a 9x13 baking pan and bake at 350 for 40-50 minutes until cooked through. Check middle with a toothpick.
Sauce:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup heavy cream
dash of salt
1 tsp. vanilla
Mix in a small saucepan over medium/low heat until butter and sugars are melted. Mix together well and serve over cake.
Sweet and Sour Chicken
This recipe is more along the lines of Panda Express's orange chicken, but better. Serve with sticky rice and a green salad with ginger dressing and you have a great meal.
Sauce
1/4 cup chicken broth
1 Tbsp. soy sauce
4 Tbsp. ketchup
1 cup white sugar
1 cup brown sugar
1/2 cup vinegar
Bring to a boil and simmer for 20-30 minutes. Stir occasionally. While the sauce is simmering, prepare the chicken, then pour over chicken before baking.
Chicken
Take 6-8 chicken breasts and cut into cubes. Dip the chicken in cornstarch then 4 beaten eggs. Fry in a hot skillet with canola oil until golden.
Put chicken in 9x13 baking dish and cover with sauce. Bake at 375 degrees, uncovered for 40 minutes. Turn chicken a couple of times during baking.
Sauce
1/4 cup chicken broth
1 Tbsp. soy sauce
4 Tbsp. ketchup
1 cup white sugar
1 cup brown sugar
1/2 cup vinegar
Bring to a boil and simmer for 20-30 minutes. Stir occasionally. While the sauce is simmering, prepare the chicken, then pour over chicken before baking.
Chicken
Take 6-8 chicken breasts and cut into cubes. Dip the chicken in cornstarch then 4 beaten eggs. Fry in a hot skillet with canola oil until golden.
Put chicken in 9x13 baking dish and cover with sauce. Bake at 375 degrees, uncovered for 40 minutes. Turn chicken a couple of times during baking.
Eclair Squares
This is a great dessert for feeding lots of people. So good, it is addictive!
1 cup water
1/2 cup (1 stick) of butter
1 cup flour
4 eggs
4 oz. cream cheese, softened
2 Tbls. milk
small package of vanilla instant pudding
1 1/2 cups milk
8 oz. of whipped cream (not Cool Whip)
Magic Shell
Boil water and butter until butter is melted. Add the flour, remove from heat and beat with a spoon. Add the eggs, one at a time, until well mixed. Spray a 15x10 (jelly roll) pan with nonstick spray and spread mix on top. It will be a very thin layer and takes a while to spread over the whole pan. Cook at 400 degrees for 23 minutes. Cool crust. Mix the cream cheese with 2 Tbls. milk. In a separate bowl, mix the pudding with 1 1/2 cups of milk with a wire whisk. Combine the cream cheese and pudding mixes. Fold in the whipped cream. Spread on top of the crust and refrigerate for at least a half an hour. Drizzle Magic Shell over the top and refrigerate 5 minutes more. Cut in squares to serve.
1 cup water
1/2 cup (1 stick) of butter
1 cup flour
4 eggs
4 oz. cream cheese, softened
2 Tbls. milk
small package of vanilla instant pudding
1 1/2 cups milk
8 oz. of whipped cream (not Cool Whip)
Magic Shell
Boil water and butter until butter is melted. Add the flour, remove from heat and beat with a spoon. Add the eggs, one at a time, until well mixed. Spray a 15x10 (jelly roll) pan with nonstick spray and spread mix on top. It will be a very thin layer and takes a while to spread over the whole pan. Cook at 400 degrees for 23 minutes. Cool crust. Mix the cream cheese with 2 Tbls. milk. In a separate bowl, mix the pudding with 1 1/2 cups of milk with a wire whisk. Combine the cream cheese and pudding mixes. Fold in the whipped cream. Spread on top of the crust and refrigerate for at least a half an hour. Drizzle Magic Shell over the top and refrigerate 5 minutes more. Cut in squares to serve.
Chicken Pot Pie
My absolute favorite comfort food. There is really nothing like it.
6 Tbls. butter
1 1/2 tsp. salt
1/2 tsp. thyme
6 Tbls. flour
1/2 tsp. pepper
1 1/2 cups chicken broth
1 1/2 cups whipping cream
2 cups cooked, cubed or shredded chicken
2 large carrots
1 cup cooked peas
3-4 red potatoes
1 double crust pie shell
Cook butter, salt, thyme, flour and pepper in a large pot over medium heat until bubbly. Remove from heat and add chicken broth and whipping cream to sauce. Heat to boiling over medium heat, stirring constantly until thickened. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate (10 inch is better). Pour mix into pie shell and put the second crust on top. Cut slits in the top crust to vent. Bake in a 425 degree oven for 35-40 minutes and let cool for 10 minutes.
6 Tbls. butter
1 1/2 tsp. salt
1/2 tsp. thyme
6 Tbls. flour
1/2 tsp. pepper
1 1/2 cups chicken broth
1 1/2 cups whipping cream
2 cups cooked, cubed or shredded chicken
2 large carrots
1 cup cooked peas
3-4 red potatoes
1 double crust pie shell
Cook butter, salt, thyme, flour and pepper in a large pot over medium heat until bubbly. Remove from heat and add chicken broth and whipping cream to sauce. Heat to boiling over medium heat, stirring constantly until thickened. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate (10 inch is better). Pour mix into pie shell and put the second crust on top. Cut slits in the top crust to vent. Bake in a 425 degree oven for 35-40 minutes and let cool for 10 minutes.
Oma's German Pancakes
These are not really German Pancakes, they are crepes. But we got the recipe from Oma who is straight from the motherland and so I will defer to her and call them German pancakes. We put a variety of things in them; cinnamon sugar, sugar, jam, whipped cream and berries. Anything works!
4 eggs
2 cups milk
1 1/3 cups flour
1/4 tsp. baking powder
Mix all ingredients. Pour a thin layer of batter into a hot skillet that has been well sprayed with nonstick spray. Cook for a few minutes, flip. Cook another minute until very light brown.
4 eggs
2 cups milk
1 1/3 cups flour
1/4 tsp. baking powder
Mix all ingredients. Pour a thin layer of batter into a hot skillet that has been well sprayed with nonstick spray. Cook for a few minutes, flip. Cook another minute until very light brown.
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