tag:blogger.com,1999:blog-56588241171536150532024-03-13T12:19:03.365-07:00Bring It to the TableUnknownnoreply@blogger.comBlogger94125tag:blogger.com,1999:blog-5658824117153615053.post-87065555000716377392014-01-02T17:02:00.002-08:002014-01-02T17:02:39.436-08:00Cinnamon Roll CakeCinnamon Roll Cake
Cake:
3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted
Topping:
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)
Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees.
Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. Next, stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
Next, for the topping, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by spoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean from center.
For the glaze, mix powdered sugar, milk and vanilla in a large bowl. Whisk until smooth and pour over warm cake. Serve warm or at room temperature.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-18207025357482487132014-01-02T16:46:00.001-08:002014-01-02T16:46:09.103-08:00Cresent Roll Breakfast CasseroleCrescent Roll Casserole
1 lb pork sausage, browned and drained
1 (8 oz) pkg crescent rolls
10 eggs, beaten
2 cups mixed shredded cheeses
3/4 cup milk
1 tsp, Italian seasoning
Grease 9X13 pan. Heat oven to 350. Pinch seams together and spread crescent rolls in pan. Bake for 7 minutes. Sprinkle cooked sausage on rolls. Mix eggs, cheese, milk and seasoning and pour over sausage and rolls. Bake at 350 for 25 minutes, reduce to 325 and bake for 20 minutes.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-22677588804145132532011-12-30T17:48:00.000-08:002011-12-30T17:49:22.986-08:00Pizza Dip BitesPizza Dip Bites<br />48 bites<br />(Printable Recipe)<br /><br />1 (8 oz) package cream cheese, softened<br />1 tsp dried Italian seasoning<br />1 cup mozzarella cheese shredded<br />3/4 cup parmesan cheese<br />8 oz pizza sauce<br />2 Tbsp green pepper, chopped (optional)<br />2 Tbsp pepperoni, chopped (Optional)<br />2 cans refrigerated crescent rolls<br /><br />Preheat oven to 350° F.<br /><br />Combine cream cheese and Italian seasonings , set aside.<br /><br />Lightly spray a mini muffin pan with non stick cooking spray. Unroll one can of crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges. Repeat with remaining can of crescent rolls.<br /><br />Spread cream cheese mixture in bottom of each muffin tin. Top with half of mozzarella and parmesan cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and pepperoni (or toppings of your choice).<br /><br />Bake for 15-18 minutes, until crescent rolls are golden brown.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5658824117153615053.post-54225002204794772872011-12-30T17:44:00.001-08:002011-12-30T17:44:48.633-08:00Taco DipTaco Dip<br /><br />1/2 lb ground beef<br />1 can refried beans (I use fat-free)<br />1 packet taco seasoning<br />8 oz sour cream<br />2 cups shredded cheddar cheese<br /><br />Preheat oven to 350.<br /><br />In a skillet, brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese. <br /><br />Bake at 350 for 25-30 minutes - until cheese is bubbly. Serve with Fritos.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-46079733051431220702011-12-30T17:11:00.001-08:002011-12-30T17:11:41.802-08:00Safe-to-Eat Chocolate Chip Cookie Dough<br /><br /><br /><br />--------------------------------------------------------------------------------<br /><br />Recipe by: Adapted from Family Fun Magazine<br />Yields: about 1 1/2-2 cups cookie dough<br /><br />Ingredients:<br />1/2 cup butter, softened<br />3/4 cup light brown sugar, packed<br />1 cup all-purpose flour<br />1/2 teaspoon salt<br />1 tablespoon vanilla extract<br />1 cup semisweet chocolate chips<br />water<br /><br />Directions:<br />In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency. <br /><br />Safe-to-Eat Sugar Cookie Dough<br /><br /><br /><br />--------------------------------------------------------------------------------<br /><br />Recipe by: Willow Bird Baking<br />Yields: about 1 1/2-2 cups cookie dough<br /><br />1 1/3 cups and 1 tablespoon all-purpose flour<br />1/2 cup butter, softened<br />3/4 cup white sugar<br />1-2 tablespoons water<br />1/2 teaspoon vanilla extract<br /><br />Directions:<br />In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.<br /><br />Safe-to-Eat Cake Batter Cookie Dough<br /><br /><br /><br />--------------------------------------------------------------------------------<br /><br />Recipe by: Willow Bird Baking<br />Yields: about 1 1/2-2 cups cookie dough<br /><br />1 1/2 cups all-purpose flour<br />2/3 cup yellow cake mix<br />1/4 teaspoon salt<br />1/2 cup unsalted butter, room temperature<br />1/2 cup granulated white sugar<br />1 teaspoon pure vanilla extract<br />2 tablespoons sprinkles<br />4-8 tablespoons water<br /><br />Directions:<br />In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-64333558286295854272011-12-30T17:05:00.000-08:002011-12-30T17:06:04.804-08:00Pizza PuffsIngredients3/4 cup flour3/4 teaspoon baking powder3/4 cup whole milk1 egg, lightly beaten4 ounces mozzarella cheese, shredded (about 1 cup)4 ounces pepperoni, cut into small cubes (about 1 cup)1/2 cup store-bought pizza sauce2 tablespoons finely chopped fresh basil1 red bell pepper, slicedFrozen Assets<br />Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.<br />Directions:1.Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes. <br /><br />2.Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. <br /><br />3.Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-11817595290142832112011-12-30T16:54:00.000-08:002011-12-30T16:55:07.747-08:00Cookie Dough DipCookie Dough Dip<br /><br />Inspired by this awesome recipe.<br /><br />■1 1/2 cups chickpeas (1 can, drained) (250g)<br />■1/8 tsp plus 1/16 tsp salt<br />■tiny bit over 1/8 tsp baking soda<br />■2 tsp pure vanilla extract<br />■1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)<br />■up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)<br />■Sweetener (see note below, for amount)<br />■1/3 cup chocolate chips<br />■2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)<br />Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.<br /><br />See the following link for a Sugar-Free Version.<br /><br />Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-81428534884882424452011-12-30T16:36:00.001-08:002011-12-30T16:36:16.722-08:00Fudge"Mom" Fudge:<br /><br />4 1/2 cups sugar<br />1 12-oz can Pet Carnation Evaporated milk (NOT sweet condensed)<br />2 sticks butter<br /><br />Put above ingredients in large pan and cook 8 minutes AFTER it comes to a boil (the secret to the smooth consistency)<br /><br />Add 2 12-oz packages semi-sweet chocolate chips, an @8-oz jar of marshmallow creme, 1 tsp. vanilla<br /><br />Stir quickly until all this is mixed; pour into a 9X13 (greased or sprayed) glass pan, let coolUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-81397706297603314572011-12-19T13:01:00.001-08:002011-12-19T13:01:55.971-08:00S'MORE CobblerIngredients<br /><br />1 box chocolate cake mix<br />1 cup whole milk<br />1 5oz chocolate pudding (cook&serve)<br />1/2 cup butter<br />6 whole graham crackers<br />1/2 cup mini chocolate chips<br />40 large marshmallows<br /><br />1Combine milk and pudding mix and place into greased 13x9 baking dish<br />2Place graham crackers (broken in half) on top of pudding mixture with space in between each one<br />3Add 1/2 cup mini chocolate chips<br />4Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.<br />5Bake at 350 degrees for 25 minutes. Mix slightly so there isn't large areas of dry ingredients.<br />6Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes undner a high broiler to brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-80408131925266624752011-12-19T12:41:00.001-08:002011-12-19T12:41:43.157-08:00Brown Sugar PecansIngredients<br />16 ounces pecan halves<br />1/2 cup butter<br />3/4 cup brown sugar, packed<br />2 teaspoons vanilla<br />1/4 teaspoon salt<br /><br />Directions<br />Arrange pecan halves in an aluminum foil lined 13x 9 baking dish ~ Reynolds Release foil works great here ~ set pan aside.<br />Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt.<br />Stir one minute and remove from heat.<br />Continue stirring until brown sugar dissolves.<br />Pour over pecans, stirring to coat.<br />Bake at 325º for 25 to 25 minutes; stirring every 10 to 15 minutes.<br />Remove from oven and spread on wax paper to cool.<br />Store in an airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-10197048895260765522011-08-05T18:28:00.001-07:002011-08-05T18:29:21.984-07:007 Up Biscuits7UP Biscuits<br /><br />2 cups Bisquick<br />1/2 cup sour cream<br />1/2 cup 7-up<br />1/4 cup melted butter<br /><br />Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.<br />Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5658824117153615053.post-26417806692680968832011-08-05T18:27:00.001-07:002011-08-05T18:29:31.409-07:00Shrimp and Grits3 cups chicken broth<br />1 cup uncooked quick-cooking grits<br />1/2 teaspoon salt<br />1/4 teaspoon freshly ground pepper<br />2 tablespoons butter<br />2 cups (8 ounces) shredded Cheddar cheese<br />6 slices bacon, chopped<br />2 pounds medium shrimp, peeled and deveined<br />1 tablespoon fresh lemon juice<br />2 teaspoons Worcestershire sauce<br />2 tablespoons chopped fresh parsley<br />6 green onions, chopped<br />2 garlic cloves, minced<br />Preparation<br /><br />Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.<br />Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.<br />Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.<br />Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-5216945731026859062011-08-05T18:20:00.000-07:002011-08-05T18:29:53.275-07:00JambalyaEmeril's Chicken, Andouille, and Shrimp Jambalaya<br /><br />3 tablespoons canola oil<br /><br />1 (3-1/2 to 4 pound) chicken, cut into 8 pieces<br /><br />1 1/2 teaspoons Creole Seasoning, plus more for seasoning chicken and shrimp<br /><br />1 1/2 pounds andouille sausage, cut into 1/2 moons<br /><br />2 large onions, finely chopped<br /><br />4 medium ribs celery, finely chopped<br /><br />1 green bell pepper, seeded and finely chopped<br /><br />1 bunch scallions, tops separated from bottoms, both chopped<br /><br />6 cloves garlic, pressed or minced<br /><br />1/4 cup tomato paste<br /><br />1 can (4 ounces) chopped green chiles, drained<br /><br />1 teaspoon dried thyme, crumbled<br /><br />2 bay leaves<br /><br />1 teaspoon salt, or to taste<br /><br />Generous amount of freshly ground black pepper, to taste<br /><br />1/2 teaspoon Louisiana hot sauce, or to taste<br /><br />5 cups chicken stock<br /><br />1 1/2 cups chopped fresh tomatoes<br /><br />3 cups long grain rice<br /><br />1 pound small shrimp, peeled and deveined<br /><br />1/2 cup chopped fresh parsley<br /><br />In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat. Season the chicken with the Creole Seasoning on all sides. Add the chicken pieces to the hot pan, in batches if necessary, and sauté until browned on all sides, 6 to 8 minutes. Transfer chicken pieces to a large bowl and set aside. Add the sausage to the drippings in the pan, reduce the heat to medium high, and sauté, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes. Remove the sausage with a slotted spoon and transfer to the bowl with the chicken. Add the onions, celery, bell pepper, chopped scallion bottoms, and garlic and sauté over medium heat until vegetables are tender, about 5 minutes. Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons Creole Seasoning, tomato paste, canned chiles, thyme, bay leaf, salt, pepper, crushed red pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix. Cover pan, reduce heat to low, and cook for 45 minutes, or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings.<br /><br /><br /><br />Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid.<br /><br /><br /><br />Season the shrimp with Creole Seasoning. Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary. Remove the bay leaves and gently stir in the seasoned shrimp and parsley. Let stand for 15 minutes, covered, before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-62830906442026360292011-03-23T14:18:00.000-07:002011-08-05T18:13:56.643-07:00Waht's for Dinner Tonight? Fiesta Chicken and Spinach EnchiladasFiesta Chicken and Spinach Enchiladas<br />2 Tablespoons extra virgin olive oil<br />1 large onion, finely diced<br />1 jalapeno, minced<br />3 fresh cloves garlic, minced<br />10 oz bag baby spinach leaves, chopped<br />4 boneless skinless chicken breasts, cooked and shredded<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />1/4 teaspoon garlic salt<br />1 1/2 Tablespoons ground cumin<br />1 10 oz can Mild Rotel diced tomatoes with Green Chilies<br />1 lb (Lg family size can) cream of chicken soup<br />1 Cup red enchilada sauce<br />8 oz sour cream<br />1/2 Cup milk<br />Pinch of salt<br />Corn Tortillas<br />2 Cups shredded Mexican blend cheese<br />1. Preheat oven to 350 degrees F. Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalaepeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.<br />2. Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.<br />3. Ladle a small amount of sauce into the bottom of a large 9×13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5658824117153615053.post-8408582121127067662011-03-23T14:16:00.001-07:002011-08-05T18:14:17.942-07:00Mozzarella Stuffed Homemade MeatballsMozzarella Stuffed Homemade Meatballs<br />(I left out onions for the kids)<br />2 tablespoons extra virgin olive oil<br />1 pound lean ground beef<br />1 large egg<br />1/2 cup finely chopped white onion<br />1/2 cup Panko bread crumbs<br />1/2 cup fresh grated parmesan cheese<br />1/4 cup milk<br />2 tablespoons minced garlic<br />1 tablespoon Worcestershire sauce<br />1 tablespoon yellow mustard<br />1 teaspoon hot sauce, like Tabasco<br />1/2 teaspoon kosher salt<br />1/4 teaspoon freshly ground black pepper<br />1/4 teaspoon garlic salt<br />Ten 1-inch Mozzarella balls<br />1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.<br />2. Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.<br />3. Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-43922125487176737872011-03-02T20:38:00.000-08:002011-03-02T20:40:00.080-08:00New Twist to a Yummy RecipeMade the <a href="http://bringittothetable.blogspot.com/2010/03/baked-creamy-chicken-taquitos.html">Baked Creamy Chicken Taquitos</a> tonight and changed it up a bit---used FLOUR tortillas instead. YUMMY!!!! They were fabulous...more like flautas. Had to reduce bake time to around 10 min--and flipped them after 5. <br /><br />Dipped in sourcream and green salsa!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-44522393362710291322011-02-06T12:38:00.000-08:002011-08-05T18:14:38.102-07:00Heath Bar Brownie TrifleIngredients<br /><br />1 package fudge brownie mix (13-inch x 9-inch pan size)<br />2-1/2 cups cold milk<br />1 package instant cheesecake or vanilla pudding mix<br />1 package instant white chocolate pudding mix<br />1 carton frozen whipped topping, thawed<br />2 to 3 Heath candy bars , chopped or a bag of English toffee bits<br />Directions<br /><br />Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.<br />In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.<br />Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Sprinkle with chopped candy bars and drizzle with caramel sauce . Repeat layers. RefrigerateUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-5658824117153615053.post-35301090579229436862011-01-14T18:08:00.000-08:002011-08-05T18:14:49.746-07:00Homemade Chicken StripsThese were a BIG hit tonight at our house!<br />We have a BIG OLE family now--so I increased the amounts and for the hone mustard sauce I did not have any orange juice--added some extra honey instead and it turned out perfect! <br /><br /><br />2 cups crushed sour-cream-and-onion-flavored potato chips<br />1 egg<br />2 tablespoons milk<br />6 chicken breast fillets, cut into 1 1/2-inch cubes<br />1/3 cup butter, melted<br />Honey Mustard, recipe follows<br />Directions<br />Preheat the oven to 350 degrees.<br /><br />Spread the crushed potato chips in a shallow dish. Beat together the<br />egg and milk in a shallow bowl. Dip the chicken cubes into the egg<br />mixture and then dredge them in the chips. Place the chicken nuggets<br />on a baking sheet and drizzle with melted butter. Bake for 15 to 18<br />minutes, or until golden brown. The chicken nuggets can be frozen<br />after baking. Serve with your favorite sauce, such as honey mustard or<br />ranch dressing.<br /><br />Honey Mustard:<br /><br />3/4 cup mayonnaise<br /><br />3 tablespoons honey<br /><br />2 tablespoons yellow mustard<br /><br />1 tablespoon lemon juice or juice from 1/2 lemon<br /><br />Horseradish, to taste<br /><br />2 tablespoons orange juice (more or less as needed)<br /><br />Combine all ingredients except orange juice; stir well. Thin to<br />pouring consistency for dressing or dipping consistency for dips with<br />orange juice. Cover and chill for 2 or 3 hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-6498235598380240072010-08-25T06:48:00.000-07:002011-08-05T18:15:00.772-07:00Cajun Smothered Pork ChopsCajun Smothered Pork Chops<br /><br />8 thinly cut (about 1/2 inch thick) pork chops (about 3 pounds total) <br />2 teaspoons Emeril's Original Essence <br />1/2 cup olive oil <br />1/4 cup plus 2 tablespoons all-purpose flour <br />4 cups thinly sliced onions <br />1/2 teaspoon salt <br />1/2 teaspoon freshly ground black pepper <br />1 tablespoon chopped garlic <br />4 bay leaves <br />Two 14 1/2-ounce cans low-sodium chicken broth, or 3 1/2 cups chicken stock <br />1 1/2 cans water (measured in the chicken broth cans) <br />1 pound smoked sausage or andouille, cut crosswise into 1-inch slices <br />1 pound russet potatoes, peeled and cut into 1-inch cubes <br />Steamed white rice or rice pilaf, for serving <br /><br />Directions<br /><br />Season both sides of the chops with the Essence. Heat the olive oil in a large heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.<br /><br />Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.<br /><br />Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes.<br /><br />Add the garlic, bay leaves, chicken broth, and water and bring to a boil.<br /><br />Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes.<br /><br /> Add the smoked sausage and the potatoes. Bring to a boil, then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes.<br /><br />Remove the bay leaves. Remove from the heat.<br /><br /><br />Makes 4 servings to 8 servingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-63898407274087794562010-08-24T10:41:00.000-07:002011-08-05T18:15:10.542-07:00Perfect ButterCream Icing1/2 shortening<br />1/2 cup butter, softened<br />1 tsp vanilla<br />4 cups powdered sugar<br />2 TBSP Milk<br /><br />Cream together butter, shortening, and vanilla. Blend in sugar one cup at a time, beating well each time. Beat in milk and continue mixing until light and fluffy.<br /><br />Go ahead and make some chocolate cupcakes to frost :)))Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5658824117153615053.post-83662603660785982162010-08-06T14:50:00.000-07:002011-08-05T18:15:18.636-07:00Stuffed SteakIngredients<br />1/3 cup finely chopped red onion <br />1/3 cup chopped pickled pepperoncini peppers <br />2 tablespoons dry breadcrumbs <br />1/4 teaspoon salt <br />1/4 teaspoon garlic powder <br />1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry <br />1 (1 1/2-pound) lean flank steak <br />Vegetable cooking spray <br />1/2 cup water <br />1/2 cup dry red wine <br />1/2 teaspoon dried oregano <br /><br />Preparation<br />Combine first 6 ingredients in a bowl; stir well, and set aside.<br /><br />Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.<br /><br />Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. <br />Source (introduced to us by Christi...http://find.myrecipes.com/recipes/recipefinder.dyn?)action=displayRecipe&recipe_id=665577Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-86443438507726230922010-08-06T14:45:00.000-07:002011-08-05T18:15:31.063-07:00Cajun Pork BurgersSource: Foodnetwork--thanks Christi for introducing us!!!<br />Ingredients<br />3/4 pound andouille, removed from casing <br />1 pound ground pork <br />1 rib celery, finely chopped <br />1/2 green bell pepper, finely chopped <br />1 small white onion (boiling onion), finely chopped <br />3 cloves garlic, minced <br />4 sprigs fresh thyme, chopped, about 1 tablespoon or 1 teaspoon dried thyme <br />1 teaspoon cayenne pepper sauce, several drops <br />Coarse salt and black pepper <br /><br />Cut sausage into large chunks and place in a food processor. Grind sausage into crumbles. Combine ground sausage with pork, vegetables, garlic, thyme, hot sauce and a little salt and pepper. Form mixture into patties and cook 7 minutes on each side on an indoor electric grill preheated to high. To cook in a skillet, heat a nonstick skillet over medium high heat and cook burgers 6 to 7 minutes on each side. For outdoor grill, cook patties 6-inches from hot coals or over medium high gas heat 6 minutes on each side, covered.<br /><br />Special Sauce:<br />1/2 cup chili sauce <br />1/4 cup (3 well-rounded tablespoons) mayonnaise or reduced fat mayonnaise <br />1/4 cup (3 well-rounded tablespoons) prepared sweet red pepper relish <br /><br />Mix chili sauce, mayonnaise, and sweet relish in a small bowl.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-25418108967741727282010-07-16T10:22:00.000-07:002010-07-16T10:25:29.545-07:00Pull Apart Pork2 lbs + Pork Tenderloin<br />Place in Crock Pot<br />Pour 8-12 oz of ROOT BEER over pork.<br />Cook on slow all day.<br />You'll know when it is ready--it falls apart!<br />Shred with two forks by pulling apart.<br />Serve with your favorite BBQ Sauce on a bun!<br /><br />Thanks Lori for the Root Beer Idea! It was YUMMO!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5658824117153615053.post-76551437013518155872010-05-16T12:35:00.000-07:002010-07-16T10:25:35.760-07:00French Toast Casserole1 loaf of cinnamon bread (or cinn raisin bread)<br />6 large eggs, beaten<br />3 cups milk<br />2 tsps vanilla<br />Powdered sugar<br />Syrup<br /><br />Cube loaf of bread--place evenly in greased 9 by 13 baking dish.<br />Beat eggs, milk, and vanilla in separate bowl. Pour mixture over bread cubes.<br />Cover and refrigerate at least 2 hours or overnight. Bake at 350 degrees for 50 min. or until golden brown. Sprinkle with powdered sugar and serve warm, topped with syrup!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5658824117153615053.post-77641990664855088562010-05-16T12:32:00.000-07:002010-07-16T10:26:08.366-07:00Sweet and Spicy Pork Dinner1 lb Pork Tenderloin<br />1/4 cup french dressing, divided.<br />1/2 tsp chili powder<br />1/4 tsp dry mustard<br />1/4 tsp paprika<br />1/4 tsp thyme<br />1 TBSP honey<br />Cooked Rice (optional)-- I actually pulled this apart and made sandwiches.<br /><br />Brush pork with 2 TBSP french dressing. Mix dry ing and rub onto meat. Place in baking dish. Mix remaining 2 TBSP dressing with honey--set aside. Bake at 425 for 15 min. Brush with dressing/honey mixture. Bake an add. 10 min or until cooked through. Remove meat from oven and cover with foil. Let stand before slicing 5 min. <br />Serve with rice or on buns as sandwiches.<br />YUMMY!Unknownnoreply@blogger.com0