Sour Cream Pork Chops

My sister got after me for not having this on the blog yet. This is by far my favorite pork chop recipe. It comes from All Recipes and is so yummy! The pork just falls apart and the sour cream sauce is so yummy! I love to pour the sauce all over my side items!



Ingredients

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions

Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
Preheat oven to 200 degrees F (95 degrees C).
After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Chicken Cordon Bleu

Sorry I know this picture isn't the best but I forgot to take one before we started eating and then had to hurry and grab one before Kevin and the kids devoured the chicken. My SIL Tara told me about this recipe, She had made it for family home evening and everybody loved it! Well I made it for Sunday dinner and Kevin said it was a keeper. So here it is! So yummy! I love Chicken Cordon Bleu!



Ingredients

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Scotcheroos

You know when a recipe reminds you of a fun memory and just makes you smile... Well that's what Scotcheroos does for me. The first time I had these Kevin's cousin Heidi and husband Chris came and stayed with us at the cabin in Island Park. Most of the Kevin's family was there and we were packed in. It was chaotic and extremely loud but most of all I remember munching on these yummy rice krispy treats that Heidi made. She made a huge pan to share with everyone! Love them!

Ingredients

1 cup white karo syrup
1 cup sugar
1 cup peanut butter
5-6 cups rice krispies
1 cup chocolate chips
1 cup butterscotch chips

Cook sugar and karo to dissolve. Take off heat and add peanut butter. Pour over rice krispies and press into a 9x13 inch pan. Melt chocolate and Butterscotch chips together. Pour over rice krispies. Let set up.

Grandmas Chicken Chardon

These recipe came from All recipes and I have made it quite a bit. It is one of my top ten chicken dishes. I love the flavor! The kids won't touch the mushrooms but like the chicken. I like to serve it with steamed new potato's and carrots.


Ingredients

8 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 teaspoons garlic powder, divided
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 pound sliced fresh mushrooms
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley
Directions

Preheat the oven to 375 degrees F (190 degrees C).
In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Authentic Chicken Enchiladas Verde

I made these tonight and loved them! I even have leftover salsa to eat with some tortilla chips. It makes me wish that I was eating Eric's moms Chile Relleno. I think thats what they will serve in heaven. I loved that this recipe was authentic Mexican food. So yummy!

Ingredients

2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Directions

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Best ever chocolate chip cookies

I saw this on Pinterest and decided to try them. They are wonderful and chewy! I love a good chocolate chip cookie recipe. Warning!! You will keep eating these until they are all gone!



Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.

Chicken Tortilla soup

My favorite chef has to be Paula Dean and my two favorite places to get recipes from are the Pioneer women blog and All recipes. This came from the Pioneer Women blog and it is a yummy soup! I didn't have black beans so I used great northern beans and didn't have the cilantro to garnish which made me a little crazy but I worked with what I had so I wouldn't have to run to the store before my grocery day. It turned out yummy!




Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
_____
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Chicken Parmesan

So easy and delicious! One of my favorites!



Ingredients

4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

I bake in the oven for twenty minutes at 400 degrees instead of frying.

Slow cooker Chicken and dumplings

So yummy on a cold day! This recipe is easy and such good comfort food. Kevin especially likes this one!


Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Slow Cooker Salisbury Steak

This recipe is fantastic and really easy to make. It makes a great Sunday dinner and one my whole family enjoy's!!


Ingredients

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water
Directions

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Cajun Chicken Pasta

This is a yummy recipe! I like it a little hot so I put some extra cayenne on it. It makes great leftovers!

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste


Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Enjoy!

Penne a la Betsy

This is one of my favorite pasta dishes. I love tomato cream based pasta sauce. I have made this a few times and can't get enough. Kevin loves anything with seafood and especially likes this! This is lick your plate yummy sauce! One of my favorite recipe blogs I follow is the Pioneer women blog. She has some fantastic recipes.

3/4 pounds penne pasta
1 pound shrimp
3 Tbs. butter
3 Tbs. olive oil
1 whole onion (small)
2 cloves garlic
1/2 cups white wine
1 can tomato sauce (8oz.)
1 cup heavy cream
fresh parsley, to taste
fresh basil, to taste
salt to taste
pepper to taste


Cook the penne pasta until firm, also know as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 Tbs. butter and olive oil in a skillet. add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull of the tails. Chop the shrimp in to bite-sized pieces and set aside. Finely dice one small onion. Dice two cloves of garlic. In a large skillet heat 2 tablespoons olive oil. Add the garlic and onion and saute, stirring occasionally. After the garlic and onion have cooked a bit add your white wine, you can use low-sodium chicken broth instead (about 1/2 cup)
Now add an 8-ounce can of plan in tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. Now add your chopped shrimp back in to the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir. Enjoy!

This would also be good with chicken if your not a seafood fan.

Also I use whole wheat pasta.

Chocolate Crinkles

This recipe is an all time favorite of mine and my siblings. It was a special treat when my mom would make these special cookies. To this day my brothers still ask her to make them some Chocolate Crinkles.

1/2 cup veg. oil
4 square bakers unsweetened chocolate (4 oz.)
2 cups sugar
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
powdered sugar to roll in.


Mix melted chocolate squares and vegetable oil. Add sugar, eggs and vanilla.

Mix dry ingredients together and mix in with chocolate mixture.

Bake at 350 degrees for 10 - 15 minutes. Enjoy!

My Mothers Peach Pie

What can I say about My Mothers peach pie other than it is fantastic! I remember every year when peaches were in season, My mother rolling out her dough on the floured surface of the counter and making her delicious peach pie. I have made this pie a few times now but I am still trying to perfect pie dough. I know I will never be as good as my mother or Bernice Kelley so as of right now I do it the lazy way and pick up the refrigerated pie crust at the grocery store which is in no way as good as Bernice's or my mothers.

Pie Filling

4 cups Peaches
1 cup sugar
1/3 cup flour
1/2 tsp. Cinnamon



Pie Crust

2 cups sifted flour
1 tsp. salt
1/4 cup water


Filling- Mix ingredients and dot with butter. Sprinkle with sugar on top. Bake at 425 degrees for 35 to 45 minutes.

Chocolate Chip Oatmeal Cookies

I got this a couple of years back while searching for a good Oatmeal cookie recipe. I got this out of my sister Stephanie's Parkway Neighborhood cookbook. This recipe came from Darylne McPheeters. I made these one time when my friend Tami was visiting and she just had to have the recipe! My kids love them and I do too! The picture on the header is these yummy cookies.

1/2 c. butter or margarine 2 c. flour

1/2 c. shortening 1 tsp. salt

1 c. brown sugar 1 tsp. soda

1 c. sugar 3 cups quick oats

2 eggs 1/2 c. chopped nuts

1 tsp. vanilla 6 oz. chocolate chips



Throughly cream butter, shortening, and sugars. Add eggs and vanilla, beat well. Add dry sifted ingredients. Add oatmeal, then nuts and chocolate chips. Bake at 350 degrees for 8 to 10 minutes. Enjoy!

My kids do not like nuts in their cookies so I do not add them.

Braised Pork Chops in Sweet Apple Mustard

I found this on Zestycook.com and fell in love with pork chops. I have never been one to love pork chops well unless you count my mothers pork chops baked until moist over a layer of scalloped potatoes. They have never been my favorite but they were on sale one day when I was at the grocery store. Kevin said he would love some braised pork chops so I found this recipe and loved it!



- 4 Pork Chops
- 1 Tbsp. Olive oil
- 1 Tsp. dried Rosemary
- 1 Tbsp. Dijon Mustard
- 2 Tbsp. brown sugar
- 1 Tbsp. soy sauce
- 1/4 cup Apple Juice
- 3 dashes of hot sauce
- Salt and Pepper


1. Preheat to 400 degrees

2. Warm pan to medium high heat and add olive oil.

3. Season Pork Chops with Salt and Pepper.

4. Add them to pan and saute until they begin to caramelize, then flip.

5. After about five minutes remove them from pan and set on plate.

6.De glaze the pan with Apple Juice while still on high heat.

7.Combine all the remaining ingredients in a bowl and whisk together.

8.Once Apple Juice begin to boil, all remaining ingredients.

9.Cook for about 2 minutes, then add pork chops to pan.

10. Place pan in oven for 15 minutes. The sauce will reduce and thicken in texture and flavor.

11. Remove from oven and let stand for 5 minutes. Enjoy!

I served them with mashed potatoes and sweet corn.

My cooking blog

I have decided to start up a cooking blog. I have so many wonderful recipes that have been handed down, I've found and a few I pretty much had to beg for. I love cooking and love finding new recipes but my biggest motivation for doing this blog is to have all of my favorites in one place and to print up a book after a year or so. One of my biggest role models in this department is my mother. I enjoyed her cooking for nineteen years. I have to admit that I never cooked much until Kevin and I got married but soon after I started cooking and have loved it. On all my recipes I will give credit to who first made them, a couple of my photo's and a small tidbit why I love the recipe so much. So enjoy!