Mushroom Pork Chops and Rice

4 boneless, skinless pork chops

1 can cream of mushroom soup

4 servings minute rice


Pre-heat oven to 350 degrees.

Cook minute rice according to package directions.

Brown pork chops, reserving the juice.

Place rice in bottom of a casserole dish, drizzle the pork chop juice over top.

place pork chops over top of rice in a single layer

Spread mushroom soup over top.

Bake in oven, covered, for 30 minutes.

Remove lid, bake for 10 more minutes.

Makes 2-4 servings, as made above. Increase portions as needed.

Variations: I like to put a drained can of mushroom stems and pieces, as well as about 2 cups of frozen peas or French beans, making a full meal.

Pumpkin Crunch Cake

1 box yellow cake mix

1 c. pumpkin

3 eggs

1 tsp. pumpkin pie spice

1 c. brown sugar

1 c. nuts, chopped

2 tsp. cinnamon

2 T. flour

2 T. melted butter

Mix together cake mix, pumpkin, 1/2 c. water, eggs and pumpkin pie spice. Pour 1/2 of batter in 9 x 13 in greased, floured cake pan. Combine brown sugar, nuts cinnamon, flour and butter and sprinkle half of mixture over batter. Spread remaining batter over top then remaining crunch mixture. Bake in 350 degree oven 45-50 min.

Caramel-Apple Muffins

These were YUMMY!!!!!

•2 cups flour


•3/4 cup sugar

•2 tsp baking powder

•2 1/2 tsp cinnamon

•1/2 tsp cardamom

•1/2 tsp salt

•1 egg

•1 cup milk (at least 1%)

•1/4 cup butter, melted

•1 1/2 tsp vanilla extract

•1/2 cup chopped peeled tart apple

•12 caramels, chopped

For the topping:

•1/2 cup packed brown sugar

•1/4 cup quick-cooking oats

•3 Tbsp butter, melted

•1 tsp cinnamon

Preheat oven to 350 degrees and grease a muffin pan. In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.

In a medium bowl, whisk together the egg, milk, butter, and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the apples and caramels.
Combine all of the topping ingredients in a small bowl.
Fill muffin pan cups 3/4 full, and then sprinkle the topping over the batter.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan 5 minutes before removing to a wire rack to cool slightly. Serve warm.

Cream Puff Cake

Ingredients

 1 c Water


1 Stick margarine

1 c Flour

4 Eggs

2 Small boxes instant vanila

1 pk 8 oz cream cheese, softened

3 c Milk

1 lg Tub Cool Whip

1 cn Chocolate syrup (I skipped still tasted great)

.Preparation - Cream Puff Cake - Winner

Bring the water and margine to boil. Add 1 cup flour and eggs after you remove pan from heat. Mix well and spread into a 9X13" pan. Bake at 350F for 30 to 35 minutes. Let cool. Mix 2 boxes pudding, 8 oz. cream cheese and 3 cups milk until well mixed. Spread over cream puff layer. Let set in refrigerator until set. Before srving cover with Cool Whip and drizzle chocolate syrup over the top. (I skipped still tasted great)

OREO Biscotti

What You Need
1 cup sugar
1/3 cup butter or margarine melted
3 eggs
2 tsp. vanilla
3 cups flour
1-1/2 tsp.  Baking Powder
1/4 tsp. salt
16 OREO Cookies, coarsely chopped (about 2 cups)
2 squares BAKER'S Semi-Sweet Chocolate, melted


PREHEAT oven to 350°F. Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.

BAKE 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake an additional 10 to 12 minutes on each side or until lightly toasted on both sides. Cool completely on wire rack.

DRIZZLE cooled biscotti with melted chocolate.

Raspberry Oatmeal Bars

1 (18.25 ounce) package yellow cake mix


2 1/2 cups quick cooking oats

3/4 cup margarine, melted (I used 1/2 c)

1 cup raspberry jam

1 tablespoon water (I used lemon juice)

(I also used about 1/4 c milk)

Directions

1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

2.In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. (I also mixed in about 1/4 cup milk) Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.

3.Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Honey Lime Chicken Enchiladas

I have seen these recipe multiple times all over the Internet.. wanted to try it... but I don't care for enchiladas nor green sauce... but so glad I took the risk! Loved it! I made a few changes you will see through out it...
6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)  (I didn't use limes just the juice)

1 Tbsp chili powder  (I used less but some red pepper too)

1 tsp garlic powder

2-3 skinless, boneless chicken breasts, cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese (Monterrey jack, Colby, cheddar), shredded

1 large can of green enchilada sauce

(I also used 1 cup of sour cream and 2-3 cups of rice)

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.


Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. (I mixed a cup of sour cream w/ enchilada sauce to spoon in enchiladas and for the leftovers to put on top - I also mixed rice in with the chicken) Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

Roasted Red Pepper Dip

A friend served this at our cooking group... dang I loved it!! - even though I do not like red peppers.. heck took me an hour to find them in the store...

7 oz. Roasted Red Peppers (drained and diced)

3/4 lb. shredded Monterey Jack cheese

1- 8 oz. pkg. cream cheese (softened)

1 c. Mayonnaise

1 Tbsp. minced onion

1 clove minced garlic

2 Tbsp. dijon mustard

(I also added chopped green onion)

Pre-heat oven 350 degrees. Mix all together, then bake in small baking dish for 20-30 min. or until bubbles and browns.

Serve with tortilla chips.

Cowboy Caviar!!!

(This is my sister in-laws recipe) love it!!!!!


2 cans diced tomatoes with green chilies
1 can corn, drained
1 can black eyed peas, drained, rinsed
1 can black beans, drained, rinsed
1 bunch of cilantro, finely chopped-cut some of the stems
1 or 2 bunches green onions chopped
2 pkg italian dressing mix and 1/2 vin and 1/2 cup oil
2 ripe avacodoes

mix dressing in bowl, add rest of the stuff.

Add avacado before serving leave pits in the bowl this will keep them from turning brown!!

Banana Pineapple Slush

(makes a lot - sure you could cut the recipe in half) I have served this twice so far and it is loved by all.. even my husband who doesn't like bananas (hardly taste them)

4 cups sugar  (I only used 3 cups)

2 cups water
1 can (46 ounces) pineapple juice
3 cups orange juice
3/4 cup lemon juice
1/2 cup orange juice concentrate
8 medium ripe bananas, mashed
2 bottles (2 liters each) cream soda
3 cans (12 ounces each) lemon-lime soda

Directions

In a saucepan, bring sugar and water to a boil over medium heat; cool. Pour into a freezer container; add juices, orange juice concentrate and bananas (I ran the bananas through the blender). Cover and freeze. To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda. Yield: about 9-1/2 quarts.

Sweet and Sour Meatballs

1 pound ground beef


1 egg

1 onion, chopped

1 cup dry bread crumbs

salt and pepper to taste

1 cup water

1/2 cup vinegar

1/2 cup ketchup

2 tablespoons cornstarch

1 cup brown sugar

2 tablespoons soy sauce

Directions

1.In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.

2.In a large skillet over medium heat, saute the meatballs until browned on all sides.

3.In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.
 
(I just had the sauce on the side... this was terrific)

Blueberry Zucchini Bread

(I doubled this and made 8 mini loafs )

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar  (I cut the sugar in half)
2 cups shredded zucchini (I doubled the amount of zucchini)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries  (I used frozen)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes (or longer) in pans, then turn out onto wire racks to cool completely.

Cream Puff Cake

Ingredients:
1 stick (8 Tbsp.) unsalted butter
1 c. water
1 c. flour
4 large eggs


3 1/2 c. milk
8 oz. cream cheese, softened
3 (3.5 oz) pkgs. instant vanilla pudding
1 container Cool Whip
Chocolate syrup


Preheat oven to 400 F.


In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.


To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell.


Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.

Cherry Pie Filling Salad

1 can (21 0z) (cherry) Pie Filling
1 can Drained (20 oz) Pineapple Tidbits
1 Cup Coconut
2 C. mini-marshmallow
1 Carton (12 oz) Cool Whip
2 cans fruit cocktail (undrained)
Mix all together and refrigerate overnight till ready to serve.

Green Smothie

Yum Yum one of our favorites.. you can add just about anything but our base is...
3 large handfuls of green leaf spinach
1 c of OJ
1 apple
1/2 c yogert
1 large cup of ice
1 c of frozen blueberries
3 T ground flax seed

we also often add any of the following carrots - pineapple - banana - celery - wheat germ

blend in a blender and enjoy!

FROG EYE SALAD

1 c. Acini De Pepe macaroni
2 cans mandarin oranges
3 tbsp. flour
1 c. miniature marshmallows
13 oz. can chunk pineapple
3 eggs
1 c. sugar
8 oz. cool whip

Boil macaroni in salt water for 15 minutes. Drain and rinse in cold water; let cool. Drain juice of fruit and cook fruit juice with eggs, flour and sugar until thick (mix well while cooking) ; then cool. Mix with macaroni and refrigerate overnight. Add drained fruit, marshmallow and cool whip. Chill before serving.

Trail Mix

Ingredients:
1 cup combination diced dried fruit, such
as prunes, apricots, pears and apples
1/2 cup raisins and/or dried cherries or
cranberries 1 1/2 cups unsalted sunflower seeds
1 cup unsalted dry-roasted peanuts (or
honey-roasted peanuts, chopped
walnuts or unsalted almonds)
(I had to add a bit of chocolate as well)

Directions:
1. Mix all. Makes 4 cups.

Cole Slaw

LOVE THIS

Ingredients:
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as
Miracle Whip™)
3 tablespoons vegetable oil 1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Directions:
1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Layered Southwest Chicken Salad

a friend brought this to cooking group the other day - oh how I loved it!

½ cup lime juice
½ cup sour cream (I use fat free)
1/3 cup fresh cilantro leaves
2 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
½ cup olive oil

1 package (10 oz.) hearts of
romaine salad mix
1 medium tomato, chopped
1 can (15 oz.) black beans,
rinsed and drained
1 small red onion, chopped
2 packages (6 oz. each) ready-
to-use Southwestern chicken
strips
2 cups (8 oz.) shredded
Mexican cheese blend
1 can (11 oz.) Mexicorn,
drained (I use regular)
1 can (6 oz.) sliced ripe olives,
drained
2 cups coarsely crushed tortilla
chips
Additional fresh cilantro leaves
(optional)

-For dressing, combine the first six ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving.

-In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Add crushed tortilla chips just before serving. Serve with dressing. Yield: 8 servings.

(she serves it home for a main dish, and just layer ingredients on plate)
(Chicken can also be substituted for steak strips or pork chops)

Beef Gravy Recipe

5 cups (approx)
1/2 cup butter or margarine
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon garlic powder (optional or to taste)
1/2 cup flour, plus
2 tablespoons flour (for a very thick gravy increase to 3 tablespoons)
1 tablespoon oxo beef bouillon powder (or to taste, I use 2 small package OXO beef bouillon powder)
4 cups canned low sodium beef broth (or use beef pan drippings with broth to make up 4 cups, omit the bouillon if using beef drippings)
1.In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
2.Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
3.Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).

No Bake Chocolate Cookies

2 cups sugar
1/4 c. margarine
1/2 cup milk
3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper. Cool until firm.

NEIMAN MARCUS Cookies

1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal (pulse oatmeal in a blender to make it flour like)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
1 - 4 ounces Hershey bar, grated
3 cups chopped nuts ( I often leave out )

Cream the butter and sugars; add eggs and vanilla and mix well. In another bowl, mix the flour, oatmeal, salt, baking powder and baking soda. Slowly add dry ingredients to the butter mixture and mix well. Stir in the chocolate chips, grated chocolate and nuts. I used a rounded tablespoon of dough for each cookie. Roll each cookie into a ball and place on a cookie sheet about 2 inches apart. These cookies do spread out, so don't crowd them. Bake at 375 degrees for about 9-10 minutes. As soon as they began turning golden around the edges, I removed them from the oven and let them set on the cookie sheet about 30 seconds before removing to cooling racks. They stayed nice and chewy down to the last cookie!

Basic Crepes

Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk 1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Lemon Crumb Muffins

Ingredients
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

GLAZE:
1/2 cup sugar
1/3 cup lemon juice
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.

Traditional White Bread

Ingredients:
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F
/45 degrees C) 3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour

Directions:
1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.