1 1/2 lbs boneless pork chops
1 c. ketchup
1/3 c. honey
1/4 c. soy sauce
3 cloves garlic, minced
salt & pepper
Stir together all ingredients except chops and salt & pepper. Spray broiler pan or baking dish. Lightly season both sides of chops with salt and pepper. Brush chops with sauce and place on broiler pan, or place chops in dish and cover with sauce. Broil in oven 5 minutes, baste with more sauce, and broil another 5 minutes. Turn chop, baste, broil. Repeat until cooked, about 20 minutes. OR bake in 375 degree oven for 25-30 minutes (Depending on thickness of chops) until done.
Monday, May 12, 2014
Debra's Sweet Potato Ice Cream with Candied Pecans
2 c. sweet potato, baked and mashed
3/4 c. brown sugar
2 t. cinnamon
1 qt half & half
2 cans Eaglebrand milk
1 c. sugar
1 t. vanilla
whole milk
Add brown sugar and cinnamon to hot mashed sweet potatoes, cool thoroughly. After sweet potatoes have cooled, add all other ingredients, except whole milk. Pour into ice cream canister. Insert dasher, Add whole milk to fill line. Twist dasher back and forth to incorporate whole milk.Churn according to ice cream maker directions. Serve with candied pecans and caramel syrup. YUMMY!
Candied Pecans:
16 oz. pkg pecan halves
1 egg white
1 T. water
1 c. sugar
1-2 t. cinnamon
Preheat oven to 250 degrees. Line cookie sheet with parchment paper. In large bowl, whisk egg white and water until frothy. Stir in pecans to coat thoroughly. In a smaller bowl, combine sugar and cinnamon. Gradually add sugar mixture to pecans stirring between each addition to coat. Spread pecans evenly on cookie sheet and bake for 1 hour, stirring every 15 minutes.
3/4 c. brown sugar
2 t. cinnamon
1 qt half & half
2 cans Eaglebrand milk
1 c. sugar
1 t. vanilla
whole milk
Add brown sugar and cinnamon to hot mashed sweet potatoes, cool thoroughly. After sweet potatoes have cooled, add all other ingredients, except whole milk. Pour into ice cream canister. Insert dasher, Add whole milk to fill line. Twist dasher back and forth to incorporate whole milk.Churn according to ice cream maker directions. Serve with candied pecans and caramel syrup. YUMMY!
Candied Pecans:
16 oz. pkg pecan halves
1 egg white
1 T. water
1 c. sugar
1-2 t. cinnamon
Preheat oven to 250 degrees. Line cookie sheet with parchment paper. In large bowl, whisk egg white and water until frothy. Stir in pecans to coat thoroughly. In a smaller bowl, combine sugar and cinnamon. Gradually add sugar mixture to pecans stirring between each addition to coat. Spread pecans evenly on cookie sheet and bake for 1 hour, stirring every 15 minutes.
Kathy's BBQ Ribs
favorite bbq sauce (I like Sweet Baby Ray's Hickory flavor)
pork ribs (I have to cut them in smaller pieces to fit in crockpot)
Place liner in crock pot. Place some bbq sauce in bottom. Add ribs. Add more sauce. Add more ribs, if desired, and top with more sauce. Cook on low for 6-8 hours. These will be fall off the bone tender!
Our oldest son always requests these or pulled pork for his birthday. I serve it with cole slaw, calico beans, dressed eggs, orange stuff salad, and chocolate chip pound cake. YUM!
Thursday, May 8, 2014
Carrot Cake Bars
1 pkg Pillsbury Big Deluxe refrigerated oatmeal raisin cookies (12), or Nestle oatmeal raisin refrigerated cookies (24), room temperature
8 oz. cream cheese, softened
1 1/2 c. finely shredded carrots (mine weren't very fine, but they was tasty too)
1/2 t. cinnamon
1 egg
3/4 c. chopped walnuts. optional
1 1/2 c. cream cheese frosting, or less
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/4 c. butter or margarine, softened
2-3 t. milk
1 t. vanilla
1 box confectioners sugar, or less
Heat oven to 375 degrees. Line an 8x8 pan with parchment paper. Break cookies up in large mixing bowl. Add cream cheese. Beat on low speed until blended. Add carrots, cinnamon and egg. Stir to combine. Fold in walnuts. Spoon mixture into pan. Spread evenly. Bake 28 minutes or until toothpick inserted in center comes out clean. Do not overbake or the bars will be dry. Remove from oven and cool 45 minutes. Spread cream cheese frosting over cooled bars. Cut into 12-16 bars.
*I felt 1 box of confectioners sugar was too much for an 8x8 pan. I had a lot of frosting left over. Next time I will use either 1/2 box or double the recipe for a 9x13. The icing can be made as thick or thin as you like by adding more or using less milk.
Delicious!
8 oz. cream cheese, softened
1 1/2 c. finely shredded carrots (mine weren't very fine, but they was tasty too)
1/2 t. cinnamon
1 egg
3/4 c. chopped walnuts. optional
1 1/2 c. cream cheese frosting, or less
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/4 c. butter or margarine, softened
2-3 t. milk
1 t. vanilla
1 box confectioners sugar, or less
Heat oven to 375 degrees. Line an 8x8 pan with parchment paper. Break cookies up in large mixing bowl. Add cream cheese. Beat on low speed until blended. Add carrots, cinnamon and egg. Stir to combine. Fold in walnuts. Spoon mixture into pan. Spread evenly. Bake 28 minutes or until toothpick inserted in center comes out clean. Do not overbake or the bars will be dry. Remove from oven and cool 45 minutes. Spread cream cheese frosting over cooled bars. Cut into 12-16 bars.
*I felt 1 box of confectioners sugar was too much for an 8x8 pan. I had a lot of frosting left over. Next time I will use either 1/2 box or double the recipe for a 9x13. The icing can be made as thick or thin as you like by adding more or using less milk.
Delicious!
Tuesday, May 6, 2014
Easy Chicken Enchiladas
6 soft taco size tortillas/shells
2 c. cooked chicken, shredded
2 c. Monterey Jack cheese, shredded (I used Mexican cheese), divided
3 T. butter
3 T. flour
1 can chicken broth
1 c. sour cream
4 oz. can green chilies, drained
Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken with 1 c. cheese. Roll up in tortillas and place in dish. Melt butter in saucepan. Add flour. Cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil. (You don't want your sour cream to curdle) Pour over enchiladas and top with remaining cheese. Bake 20-25 minutes until cheese is browned.
*This recipe is quick and easy to fix when you don't have time to fix my Chicken Tortillas Casserole (which is my favorite Mexican dish)
Serve with Sangria : )
2 c. cooked chicken, shredded
2 c. Monterey Jack cheese, shredded (I used Mexican cheese), divided
3 T. butter
3 T. flour
1 can chicken broth
1 c. sour cream
4 oz. can green chilies, drained
Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken with 1 c. cheese. Roll up in tortillas and place in dish. Melt butter in saucepan. Add flour. Cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil. (You don't want your sour cream to curdle) Pour over enchiladas and top with remaining cheese. Bake 20-25 minutes until cheese is browned.
*This recipe is quick and easy to fix when you don't have time to fix my Chicken Tortillas Casserole (which is my favorite Mexican dish)
Serve with Sangria : )
Thursday, May 1, 2014
Sweet Potato Casserole with Carmelized Apples
4 large sweet potatoes
2 T. butter, divided
2 T. olive oil, divided
2 T. heavy cream
1/2 c. applesauce
2 t. grated ginger
1 t. lemon zest
1 t. salt
1 t. pepper
2 Honey Crisp or Fuji apples, cored and sliced (peel if desired)
3 t. light brown sugar
Boil sweet potatoes in skins until soft. Remove skins and mash flesh together with 1 T. butter, 1 T. oil, and cream. Beat with mixer until smooth, about 2 minutes. Add in the applesauce, ginger, lemon zest, salt and pepper. Place in sprayed 4 qt. baking dish. Combine apples and brown sugar. Place remaining butter and oil in pan. Add apples and saute, stirring occasionally until carmelized and golden brown, about 15 minutes. Place on top of sweet potatoes. bake 10-15 minutes or until warmed through. Serve hot.
2 T. butter, divided
2 T. olive oil, divided
2 T. heavy cream
1/2 c. applesauce
2 t. grated ginger
1 t. lemon zest
1 t. salt
1 t. pepper
2 Honey Crisp or Fuji apples, cored and sliced (peel if desired)
3 t. light brown sugar
Boil sweet potatoes in skins until soft. Remove skins and mash flesh together with 1 T. butter, 1 T. oil, and cream. Beat with mixer until smooth, about 2 minutes. Add in the applesauce, ginger, lemon zest, salt and pepper. Place in sprayed 4 qt. baking dish. Combine apples and brown sugar. Place remaining butter and oil in pan. Add apples and saute, stirring occasionally until carmelized and golden brown, about 15 minutes. Place on top of sweet potatoes. bake 10-15 minutes or until warmed through. Serve hot.
Pecan Pie
1 9" unbaked pie shell
6 T. butter
1 c. light corn syrup
3/4 c. sugar
3 eggs
1 t. vanilla
1/2 t. salt
2 c. coarsely chopped pecans, or you may leave them halved, if desired
Heat oven to 350 degrees. Heat butter, corn syrup, and sugar over medium heat til butter is melted. Whisk together eggs, vanilla, and salt. Slowly add hot mixture to egg mixture, whisking constantly. Place pecans in pie shell. Pour mixture over pecans to fill shell. Place pie on cookie sheet. Bake for 1 hour 15 minutes til set on top and golden brown. Cool 30 minutes. Chill 2 hours or overnight. Serve with whipped cream or ice cream if desired. Makes 1 pie.
6 T. butter
1 c. light corn syrup
3/4 c. sugar
3 eggs
1 t. vanilla
1/2 t. salt
2 c. coarsely chopped pecans, or you may leave them halved, if desired
Heat oven to 350 degrees. Heat butter, corn syrup, and sugar over medium heat til butter is melted. Whisk together eggs, vanilla, and salt. Slowly add hot mixture to egg mixture, whisking constantly. Place pecans in pie shell. Pour mixture over pecans to fill shell. Place pie on cookie sheet. Bake for 1 hour 15 minutes til set on top and golden brown. Cool 30 minutes. Chill 2 hours or overnight. Serve with whipped cream or ice cream if desired. Makes 1 pie.
Beefy Tomato & Spinach Rotini
3 c. dry rotini pasta, uncooked
1 lb. ground chuck
1/2 c. chopped onion
15 oz can diced tomatoes with basil, garlic, and oregano, undrained
6 oz can tomato paste
1 c. chicken broth
1/2 t. salt
16 oz. spinach leaves
Cook pasta according to pkg. Cook meat and onion in skillet. Drain and rinse. Stir in tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot. Add pasta to meat mixture. Combine lightly. Gently stir in spinach. Cover. Cook 3 minutes until spinach is wilted, stirring after 2 minutes.
1 lb. ground chuck
1/2 c. chopped onion
15 oz can diced tomatoes with basil, garlic, and oregano, undrained
6 oz can tomato paste
1 c. chicken broth
1/2 t. salt
16 oz. spinach leaves
Cook pasta according to pkg. Cook meat and onion in skillet. Drain and rinse. Stir in tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot. Add pasta to meat mixture. Combine lightly. Gently stir in spinach. Cover. Cook 3 minutes until spinach is wilted, stirring after 2 minutes.
Chicken Fettuccine Parmesan Toss
1/2 lb. fettuccine , uncooked
1 T. oil
1 lb. boneless, skinless chicken breasts, cut into strips
3 T. tomato paste
1/4 t. garlic powder
1 can diced tomatoes, undrained
1/2 c. water
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese
Cook pasta as directed on pkg. Heat oil in skillet on medium heat. Add chicken. Cook and stir 8 minutes or until done. Stir in tomato paste and garlic. Cook and stir on medium high heat 1 minute. Add tomatoes, water, and dressing. Cook 2 minutes, stirring occasionally. Drain pasta. Place in large bowl. Add sauce. Toss to coat. Sprinkle with cheese.
1 T. oil
1 lb. boneless, skinless chicken breasts, cut into strips
3 T. tomato paste
1/4 t. garlic powder
1 can diced tomatoes, undrained
1/2 c. water
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese
Cook pasta as directed on pkg. Heat oil in skillet on medium heat. Add chicken. Cook and stir 8 minutes or until done. Stir in tomato paste and garlic. Cook and stir on medium high heat 1 minute. Add tomatoes, water, and dressing. Cook 2 minutes, stirring occasionally. Drain pasta. Place in large bowl. Add sauce. Toss to coat. Sprinkle with cheese.
Easy Apple Fritters
1 c. SR flour
1 t. cinnamon
1/3 c. milk
1 egg
1 c. chopped apple
1/4 c. sugar
oil
Glaze:
2 c. powdered sugar
1 1/2 T.+ milk
Combine flour, sugar, and cinnamon. Stir in milk and egg. Fold in apple. Pour oil in a deep skillet (or cast iron if you have one) so that it is 1 1/2" deep. Heat oil on high. Oil is ready when dough floats on top. Add heaping teaspoonfuls of dough to hot oil. Cook until brown, about 2 minutes. Then flip. Cook another 1-2 minutes until both sides are brown. Transfer to paper towels to drain. Make glaze. Drizzle over fritters. Wait 3 minutes, then flip and drizzle other side. Best served warm. Yum!
1 t. cinnamon
1/3 c. milk
1 egg
1 c. chopped apple
1/4 c. sugar
oil
Glaze:
2 c. powdered sugar
1 1/2 T.+ milk
Combine flour, sugar, and cinnamon. Stir in milk and egg. Fold in apple. Pour oil in a deep skillet (or cast iron if you have one) so that it is 1 1/2" deep. Heat oil on high. Oil is ready when dough floats on top. Add heaping teaspoonfuls of dough to hot oil. Cook until brown, about 2 minutes. Then flip. Cook another 1-2 minutes until both sides are brown. Transfer to paper towels to drain. Make glaze. Drizzle over fritters. Wait 3 minutes, then flip and drizzle other side. Best served warm. Yum!
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