July 28, 2014
I made this recipe last night and they were awesome. We had them with pork chops but they would be so much better with spaghetti. Mark is not a bread eater and he really liked them so that is saying something. And they were so simple and inexpensive to make. I forgot to take my own picture so I had to steal one. The next time I make them I will put one up.
- 16 frozen white dinner rolls (Rhodes brand)
- ½ C butter, melted
- 1 C grated Parmesan cheese, divided
- 1 tsp dry parsley flakes
- 1½ tsp garlic powder
- ½ tsp salt
- ½ tsp Italian seasoning
- ½ tsp onion powder
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.
July 27, 2014
1 Box Betty Crocker Julienne Potatoes
2 cups boiling water
1/2 cup milk
2 T butter or margarine
Stir Sauce mix, Boiling water, milk and butter with wisk in 8 X 8 casserole dish. – sit aside
Braise boneless pork loin chop about 3 minutes on each side and place on top of the potato mixture. If they sink it’s ok.
Adjusted cook times:
325 about 55 minutes
350 about 45 minutes
375 about 40 minutes
At end of cooking time, broil for about 3 – 5 minutes to golden brown. Let rest for 5 – 10 minutes, serve with salad. Quick and delicious meal.
July 20, 2014
One of my friends brought this to a luncheon today. It was so good I had to ask her for the recipe. It is $$$
4 cans whole kernel corn – drained
1 stick of butter
8 oz cream cheese
1 can diced green chilies
1 T diced, pickled (or sauted fresh) jalapenos
1/4 red bell pepper diced and sauted
2 T chopped fresh cilantro
Simmer in big pot or crock pot til heated through.
July 3, 2014
3 large or 6 small jalapeno’s seeded
1 handful cilantro
1 cup mayo
1 cup sour cream
1 package dry ranch dressing mix.
Puree jalapeno’s and cilantro until it’s the consistency of paste. ( I had to add in the mayo to get it.) Add to the sour cream and ranch dressing.
Chill for 1 hour.
June 2, 2014
1 cup packed light brown sugar
2 cups chopped pecans
1/2 cup all purpose flour
2/3 cup softened butter
2 eggs, beaten
Preheat oven to 350 and grease 12 muffin cups.
In medium sized bowl combine brown sugar, chopped pecans and flour.
In another bowl beat butter and eggs. Stir in dry ingredients until just combined. Stir into muffin cups. Cook for 16 – 18 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.
Cool for 10 minutes. Run a knife around the top of each muffin and pop it out. Continue cooling on a wire rack.
June 1, 2014
1 lb ground round
1/2 onion -chopped
1/2 red, yellow or orange bell pepper – chopped
1/2 green bell pepper – chopped
1 jalapeno seeded and deveined – chopped
10 wheat saltine crackers – crushed
1 8 oz can tomato sauce
Mrs Dash – original – about 2 t.
Preheat oven to 350 degrees
Mix well all ingredients in a large bowl
Turn into 8X8 glass pan
Cook for 50 minutes
Coat top of meatloaf with thin layer of tomato catsup and cook an additional 10 minutes. Let rest for at least 5 minutes before serving.
May 26, 2014
1 1/2 cup flour
1/2 cup packed brown sugar
1/2 cup butter – softened
Preheat oven to 350 degrees
Beat flour brown sugar and butter in large bowl with mixer at medium speed or mix with pastry blender. Press mixture on bottom and up 1/2 inch on sides of ungreased 13X9 pan. Cook 15 to 20 minutes til golden brown.
1 cup chopped pecans
3/4 cup while sugar
3/4 cup corn syrup
2 T melted butter
1/2 teaspoon vanilla
3 eggs beaten
1 cup semi-sweet chocolate chips
Stir until well mixed and pour over crust. Bake 30 to 35 minutes or til set. cool about 15 minutes. Refrigerate at least one hour. for bars cut 8 rows by 6 rows.
March 31, 2014
Those of you who know us well, know that we watch The Food Network channel religiously. Saturday I was in the kitchen and the TV was on for noise. Mark happened to stop in front of it and Diners, Drive-Ins and Dives was on. He says, “baby, we have to make this”. I didn’t get a chance to see it, but he told me what the sandwich was and I said “hell yeah”. I have been wanting to try a BLT grilled for some time now and just haven’t done it. So here is the recipe the way I made it. We just kind of made stuff up as we went.
Ingredients (For 2 sandwiches)
10 pieces of bacon, fried crisp
4 slices of Tillamook Sharp Cheddar Cheese
Salt and pepper to taste
Heat your pan or Panini press (which is what used) to grilling temperature. Meanwhile, butter all 4 slices of bread on the outside. Spread mayonnaise on all 4 slices of bread on the inside, put a slice of cheese down, the bacon and then add a couple slices of the tomato. Sprinkle with salt and pepper to taste, add another slice of cheese and the other slice of bread. Grill until golden brown.
March 28, 2014
I have to give our friend Lisa J. credit for this recipe. She posted it on her Facebook page and I couldn’t wait to try it. I made them last night and sent them to work with Mark so I could use his co-workers as guinea pigs. Evidently they were a big hit.
So I want to give you a little history about my deviled eggs. I make awesome deviled eggs. Every holiday my family expects to see deviled eggs as part of the meal, and what my kids want they normally get. Many, many times during the process there are many cuss words and some extreme anger. And sometimes even a thowing of the eggs, and yes I do have an anger issue. Every time I have a problem with the eggs not peeling right and they end up being mutilated. They look like Freddy Krueger just got a hold of them. So after the last holiday I got to thinking, I just didn’t understand why they do that. I have tried every trick on the internet and it didn’t help. Every other time when I make a hard boiled egg, like for sandwiches, they turn out perfect. So I got to experimenting and I have come to the conclusion that I am putting too many eggs in my pan. I tried boiling them in smaller quantities in two different pans last night and they turned out perfect…..So, on with the recipe. See notes below
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise
- 1½ tsp rice vinegar
- ¾ tsp ground mustard
- ½ tsp sugar
- 2 jalapenos, seeded and chopped
- 6 pieces bacon, cooked, crisp, and crumbled
- Slice the hard boiled eggs in half, lengthwise
- Remove the yolks and put them in a mixing bowl
- Mash the egg yolks with a fork
- Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
- Mix in the jalapenos and bacon
- Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
- Fill each egg hole with the mixture
- Sprinkle with paprika
- Chill until ready to serve
- I did not use the vinegar or sugar. Normally I make a recipe exactly by the recipe instructions the first time and then modify it later. Besides that, rice vinegar isn’t something you normally have on hand in the kitchen. I just couldn’t add these ingredients to my eggs. So if anyone tries the rice vinegar and it turns out good, let me know and I will try it also.
- I always use regular French’s mustard for my deviled eggs, not the ground.
- Next time I will use more jalapeno, there just wasn’t enough heat for our taste.
March 23, 2014
Diets suck. Fat free, sugar free, flavor free…there is a lot of truth to it. Replacing things you like with suitable substitutes can be both difficult and interesting. I came up with this recipe looking to not use chicken (which my wife does not like), but having an Alfredo-type sauce. It turned out real good. Creamy Pork and Vegetables
- 10 oz lean pork loin, cut into strips then into 3/4″ squares
- 1 Tbsp olive oil
- 3 cloves minced garlic
- 1/2 cup chopped onion
- 1 tsp oregano flakes
- 1 cup zucchini, cut into 1/4″ cubes
- 1 cup broccoli florets, cut into small pieces
- 1 cup tomatoes, diced
- 1 cup mushrooms, sliced
- 1/8 cup fresh parsley, finely chopped
- 2 Tbsp butter
- 1/4 tsp salt
- 1/4 cup half-and-half
- 1/4 cup grated Parmesan cheese
- 4 oz spaghetti, 3″ lengths, cooked to package instructions
Cut pork into strips, then into about 3/4″ squares.
Prepare vegetables. Cut tomatoes into 1/4″ cubes. Cut zucchini into 1/4″ squares. Cut broccoli into about 1″ florets. Cut mushrooms into slices. Chop parsley finely. Chop onion.
In a large skillet, cook the pork, garlic and onions and about half of the oregano together in the olive oil over medium-high heat until pork is cooked through.
Cook the spaghetti, drain.
Add the butter, vegetables and parsley to the skillet. Cook for several minutes, stirring frequently.
Add the spaghetti, salt and remaining oregano. Stir thoroughly.
Add the half and half and Parmesan cheese. Stir until sauce starts to thicken and coats other ingredients evenly.