1 t. baking soda
4 eggs
1 c. smooth peanut butter, or other nut butter, your choice
1/2 c. chocolate chips, or more to taste, other flavor chips can also be used
Whisk baking soda and eggs until peaks form. Add peanut butter and continue mixing. Pour into lined loaf pan. Add chocolate chips. Bake 20-25 minutes at 350. Do not overbake or bread will be dry.
Friday, May 29, 2020
Crockpot Broccoli and Rice Casserole
1 1/2 c. minute rice, uncooked
6 oz. velveeta cheese, cubed (I used 3 of the mini blocks, sliced)
2x12-14 oz frozen chopped broccoli
1/8 c. chopped onion
1/2 c. diced celery
1 can cream of chicken soup
14.5 oz. chicken or beef broth
1 c. milk
1/2 t. pepper
1 c. crushed ritz crackers*
1/4 c. butter, melted*
Place liner in crockpot. Combine all ingredients except crackers and butter. Stir thoroughly. Cover and cook on low for 4 hours. **Optional topping: Combine crackers and butter. Place on top of other ingredients. Place layers of paper towels under lid to keep crackers from getting soggy. Cover and cook as directed. It tasted just like my mom's recipe. Yummy!
This recipe, without the cracker topping, is most like my mom's broccoli cheese recipe that she made every year for Thanksgiving and Christmas. It is my son's favorite. Mom had used Cheese Whiz, but it's hard to find sometimes.
6 oz. velveeta cheese, cubed (I used 3 of the mini blocks, sliced)
2x12-14 oz frozen chopped broccoli
1/8 c. chopped onion
1/2 c. diced celery
1 can cream of chicken soup
14.5 oz. chicken or beef broth
1 c. milk
1/2 t. pepper
1 c. crushed ritz crackers*
1/4 c. butter, melted*
Place liner in crockpot. Combine all ingredients except crackers and butter. Stir thoroughly. Cover and cook on low for 4 hours. **Optional topping: Combine crackers and butter. Place on top of other ingredients. Place layers of paper towels under lid to keep crackers from getting soggy. Cover and cook as directed. It tasted just like my mom's recipe. Yummy!
This recipe, without the cracker topping, is most like my mom's broccoli cheese recipe that she made every year for Thanksgiving and Christmas. It is my son's favorite. Mom had used Cheese Whiz, but it's hard to find sometimes.
1st picture is ready to start cooking; 2nd picture is almost done cooking; 3rd picture is ready to eat.
Crockpot Broccoli Casserole
2x12 oz. bags frozen chopped broccoli
1 1/2 c. ritz crackers, crushed, divided
6 oz. velveeta cheese, cubed
2 T. butter, cut in chunks
Place frozen broccoli in lined crockpot. Stir in 1 c. crackers. Place layer of cheese cubes on top. Add butter pieces. Place layer of paper towels under lid to keep crackers from getting soggy. Cover and cook on low for 4 hours.
1 1/2 c. ritz crackers, crushed, divided
6 oz. velveeta cheese, cubed
2 T. butter, cut in chunks
Place frozen broccoli in lined crockpot. Stir in 1 c. crackers. Place layer of cheese cubes on top. Add butter pieces. Place layer of paper towels under lid to keep crackers from getting soggy. Cover and cook on low for 4 hours.
Chicken Parmesan
4 boneless skinless chicken breasts, pounded to 1/2" thickness
salt and pepper, to taste
2 eggs*
1 c. seasoned (Italian) Panko bread crumbs
1/2 c. Parmesan shredded cheese
2 T. flour*
olive oil for frying
heavy whipping cream, optional
pasta sauce, your choice, I used Del Monte green peppers and onion/4 cheese
1/4 c. shredded mozzarella cheese, I used Sargento's Mozzarella Parmesan combination
Italian seasoning
1/2 c. grated provolone cheese
1/4 c. shredded Parmesan cheese
1 T. olive oil to drizzle
12-16 oz. angel hair pasta, cooked
Preheat oven to 450. Season pounded chicken breasts with salt and pepper. *Beat eggs and set aside. Combine bread crumbs with 1/2 c. Parmesan cheese and set aside. *Coat both sides of chicken with flour. *Dip breasts in eggs (some people like adding a little milk too). Transfer to bread crumb mixture and press into both sides. Set aside for 15 minutes. Heat oil in skillet on medium high heat until it shimmers. Cook chicken for 2 minutes each side, until golden. The chicken will continue cooking in the oven. Place some sauce in the bottom a 9x13 baking dish before adding chicken. Place breasts on top of sauce and top each with more sauce. Layer with mozzarella cheese, Italian seasoning, and provolone cheese. Sprinkle Parmesan cheese on top and drizzle with olive oil. Bake 25-30 minutes until cheese is browned and bubbly. Chicken should no longer be pink in the middle. Insert thermometer--should read at least 165. Serve over angel hair pasta. This was very yummy and tender. My husband said it was better than the restaurants.
*Instead of dipping in flour and egg, a less messy method is to lightly brush both sides of chicken with heavy whipping cream. Then transfer to breadcrumb mixture and continue as directed. This method works for chicken, pork, veal, & fish.
salt and pepper, to taste
2 eggs*
1 c. seasoned (Italian) Panko bread crumbs
1/2 c. Parmesan shredded cheese
2 T. flour*
olive oil for frying
heavy whipping cream, optional
pasta sauce, your choice, I used Del Monte green peppers and onion/4 cheese
1/4 c. shredded mozzarella cheese, I used Sargento's Mozzarella Parmesan combination
Italian seasoning
1/2 c. grated provolone cheese
1/4 c. shredded Parmesan cheese
1 T. olive oil to drizzle
12-16 oz. angel hair pasta, cooked
Preheat oven to 450. Season pounded chicken breasts with salt and pepper. *Beat eggs and set aside. Combine bread crumbs with 1/2 c. Parmesan cheese and set aside. *Coat both sides of chicken with flour. *Dip breasts in eggs (some people like adding a little milk too). Transfer to bread crumb mixture and press into both sides. Set aside for 15 minutes. Heat oil in skillet on medium high heat until it shimmers. Cook chicken for 2 minutes each side, until golden. The chicken will continue cooking in the oven. Place some sauce in the bottom a 9x13 baking dish before adding chicken. Place breasts on top of sauce and top each with more sauce. Layer with mozzarella cheese, Italian seasoning, and provolone cheese. Sprinkle Parmesan cheese on top and drizzle with olive oil. Bake 25-30 minutes until cheese is browned and bubbly. Chicken should no longer be pink in the middle. Insert thermometer--should read at least 165. Serve over angel hair pasta. This was very yummy and tender. My husband said it was better than the restaurants.
*Instead of dipping in flour and egg, a less messy method is to lightly brush both sides of chicken with heavy whipping cream. Then transfer to breadcrumb mixture and continue as directed. This method works for chicken, pork, veal, & fish.
1st picture is pounded and coated chicken; 2nd picture is ready for the oven; 3rd picture is after baking; 4th picture is ready to eat.
Wednesday, May 27, 2020
Crispy Fried Pork Chops
2 lbs. boneless pork chops, pounded thin, (I used a package of 8)
1 c. milk
1 egg
1 c. SR flour
1 t. onion powder
1/2 t. garlic powder
2 chicken bouillon cubes, crushed
3/4 t. pepper
oil
In one bowl, place egg and milk. Mix with fork. In a separate bowl, place flour, seasonings, and crushed cubes. Dredge pork chops in flour mixture, then dip in milk mixture, and return to flour mixture, coating both sides. Heat 1" oil in skillet. Add pork chops, 3-4 at a time, depending on the size of your skillet. Fry on each side about 3-5 minutes. Remove to serving platter. I served with crockpot macaroni and cheese.
1 c. milk
1 egg
1 c. SR flour
1 t. onion powder
1/2 t. garlic powder
2 chicken bouillon cubes, crushed
3/4 t. pepper
oil
In one bowl, place egg and milk. Mix with fork. In a separate bowl, place flour, seasonings, and crushed cubes. Dredge pork chops in flour mixture, then dip in milk mixture, and return to flour mixture, coating both sides. Heat 1" oil in skillet. Add pork chops, 3-4 at a time, depending on the size of your skillet. Fry on each side about 3-5 minutes. Remove to serving platter. I served with crockpot macaroni and cheese.
Monday, May 25, 2020
How to Get Rid of Sugar Ants
- Mix 1/2 c. sugar, 1 1/2 T. Borax, and 1 1/2 c. warm water.
- Soak cotton balls in the mixture, and put them out near the mess of ants.
- The sugar attracts the ants, and they’ll take the Borax with it back to their home.
If you have small children or pets, be sure that you keep them away from the Borax, and always wash your hands after using. Note: Thanks to several commenters who add that: If your ants don’t seem to be attracted to sugar, try mixing in some peanut butter instead. They may have a savory tooth rather than a sweet tooth! Just like people, insects are all different.
*from the Happy Housewife
Produce Converter Website
Hope this website comes through. It is very useful when trying to decide how much you need, or what you can make with what you have.
https://www.howmuchisin.com/produce_converters?fbclid=IwAR18-meZUbmy1mMod7XPHHKuji25pGw7uQK64He8ojFIsKpHHY9e1Vl5nj8
https://www.howmuchisin.com/produce_converters?fbclid=IwAR18-meZUbmy1mMod7XPHHKuji25pGw7uQK64He8ojFIsKpHHY9e1Vl5nj8
Lazy Deconstructed Stuffed Cabbage
1 1/2 lbs. ground chuck, browned, rinsed, and drained (I would use 3 lbs*)
1 c. onion, chopped
1 t. garlic, minced
1 large head cabbage, shredded (I used 2x10 oz. bags angel hair cole slaw, 12 c. cabbage)
28 oz. can diced tomatoes, plain or with garlic
28 oz. tomato sauce
1 t. kosher salt
1/2 c. rice, uncooked
1/2 c. beef broth
cooked rice
shredded cheese
Place liner in crockpot. Add meat, onion, garlic, salt, and rice. Add diced tomatoes, tomato sauce, cabbage, and broth. Stir all ingredients. Cook on low for 6 hours, Serve over cooked rice and top with cheese. *1 1/2 lbs isn't enough meat for the amount of tomatoes and sauce that's used in this dish, if using as an entree, but is ok as a side. Either the meat needs to be doubled or the tomatoes need to be halved. **When cabbage is cooked, the amount is reduced by half. ***Cabbage and tomatoes are both good foods to eat if you have arthritis, they are anti-inflammatory foods.
1st picture: before cooking; 2nd picture: after cooking, served over rice & topped with cheese.
1 c. onion, chopped
1 t. garlic, minced
1 large head cabbage, shredded (I used 2x10 oz. bags angel hair cole slaw, 12 c. cabbage)
28 oz. can diced tomatoes, plain or with garlic
28 oz. tomato sauce
1 t. kosher salt
1/2 c. rice, uncooked
1/2 c. beef broth
cooked rice
shredded cheese
Place liner in crockpot. Add meat, onion, garlic, salt, and rice. Add diced tomatoes, tomato sauce, cabbage, and broth. Stir all ingredients. Cook on low for 6 hours, Serve over cooked rice and top with cheese. *1 1/2 lbs isn't enough meat for the amount of tomatoes and sauce that's used in this dish, if using as an entree, but is ok as a side. Either the meat needs to be doubled or the tomatoes need to be halved. **When cabbage is cooked, the amount is reduced by half. ***Cabbage and tomatoes are both good foods to eat if you have arthritis, they are anti-inflammatory foods.
1st picture: before cooking; 2nd picture: after cooking, served over rice & topped with cheese.
Slow Roasted Pork Roast with Potatoes
2 lb. pork roast or pork belly with skin
kosher salt
ground pepper
Italian seasoning
minced garlic
2 T. oil
small red potatoes or dutch potatoes, cut into chunks
carrots, cut into chunks, optional
apple slices, optional
Heat oven to 350. Make several cuts across pork (or skin only of pork belly), about 1/4" apart. Sprinkle with salt and pepper, to taste. Place Italian seasoning and garlic, (to taste) inside cuts. Drizzle with oil. Rub into pork. Place the pork on a wire rack on a baking sheet or use a roasting pan with insert. Place some oil in the bottom of the roasting pan. Add chunks of potatoes, carrots, and apples. Bake 2-2 1/2 hours until tender. Increase temperature to 425 and bake 20 minutes more. Remove from oven, cover, and allow to cool on rack for 10 more minutes, before slicing. Slice thinly. I served it with Brussel sprouts and cheese sauce. Yum!
1st picture: pork roast with cuts and seasoning; 2nd picture: ready for the oven with potatoes; 3rd picture: baking done, ready to slice; 4th picture: ready to eat!
kosher salt
ground pepper
Italian seasoning
minced garlic
2 T. oil
small red potatoes or dutch potatoes, cut into chunks
carrots, cut into chunks, optional
apple slices, optional
Heat oven to 350. Make several cuts across pork (or skin only of pork belly), about 1/4" apart. Sprinkle with salt and pepper, to taste. Place Italian seasoning and garlic, (to taste) inside cuts. Drizzle with oil. Rub into pork. Place the pork on a wire rack on a baking sheet or use a roasting pan with insert. Place some oil in the bottom of the roasting pan. Add chunks of potatoes, carrots, and apples. Bake 2-2 1/2 hours until tender. Increase temperature to 425 and bake 20 minutes more. Remove from oven, cover, and allow to cool on rack for 10 more minutes, before slicing. Slice thinly. I served it with Brussel sprouts and cheese sauce. Yum!
1st picture: pork roast with cuts and seasoning; 2nd picture: ready for the oven with potatoes; 3rd picture: baking done, ready to slice; 4th picture: ready to eat!
Tuesday, May 19, 2020
Popcorn Salad
1 c. celery, diced
1/2 c. shredded carrots
1 c. snap peas, ends removed, cut the rest into thirds
8 oz. can diced water chestnuts, drained
1 c. red onion, diced or leave in rings, your choice
1 1/3 c. cheddar cheese, shredded, divided
1 c. bacon bits, crumbled
1 c. mayo
1/4 c. sour cream
3 T. apple cider vinegar
1 T. sugar
1 T. brown or dijon mustard
balsamic vinegar glaze, to garnish
salt and pepper to taste
6 c. popped popcorn (3/4 c. unpopped popcorn makes 6 c. popped)
Combine mayo, sour cream, vinegar, sugar, mustard, salt & pepper. Set aside. In a large bowl, lightly toss celery, carrots, water chestnuts, onion, bacon, snap peas, & 1 c. cheese. Fold in dressing until coated. Fold in popcorn just before serving. Top with remaining cheese and drizzle with balsamic glaze. Popcorn will begin to get soggy after 3 hours, so do not add until ready to serve.
1/2 c. shredded carrots
1 c. snap peas, ends removed, cut the rest into thirds
8 oz. can diced water chestnuts, drained
1 c. red onion, diced or leave in rings, your choice
1 1/3 c. cheddar cheese, shredded, divided
1 c. bacon bits, crumbled
1 c. mayo
1/4 c. sour cream
3 T. apple cider vinegar
1 T. sugar
1 T. brown or dijon mustard
balsamic vinegar glaze, to garnish
salt and pepper to taste
6 c. popped popcorn (3/4 c. unpopped popcorn makes 6 c. popped)
Combine mayo, sour cream, vinegar, sugar, mustard, salt & pepper. Set aside. In a large bowl, lightly toss celery, carrots, water chestnuts, onion, bacon, snap peas, & 1 c. cheese. Fold in dressing until coated. Fold in popcorn just before serving. Top with remaining cheese and drizzle with balsamic glaze. Popcorn will begin to get soggy after 3 hours, so do not add until ready to serve.
Subscribe to:
Posts (Atom)