So these are melt-in-your-mouth delicious!!!! I am not a huge pork fan, but if I am going to have pork it is going to be cooked to the point of tenderness that just really melts in your mouth. These totally fit the bill!
Brown pork chops. Saute medium onion. Place in baking dish.
Mix:
1 cup ketchup
1/4 cup water
1/2 tsp dry mustard
3 T brown sugar
1 T worcestershire
2 T vinegar
Pour over pork chops in a 9X13″ pan and bake at 300 degrees for 2 hours.
I serve with mashed potatoes and corn.
BBQ’D Pork Chops
Soft Batch Cream Cheese Chocolate Chip Cookies
INGREDIENTS:
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)
Zucchini Bread with Crumb Topping and Frosting
Bread Batter:
6 eggs
4 cups sugar
4 tsp vanilla
6 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp baking powder
6 tsp cinnamon
1 1/2 c canola or vegetable oil
4 cups pureed zucchini
1 cup nuts, optional
1 cup raisins, optional
Beat eggs, sugar and vanilla until fluffy. Add salt, soda, baking powder and cinnamon. Beat again. Add oil and zucchini. When well blended add flour and mix well. Add nuts and raisins if desired (I NEVER do). Pour batter into 3 greased bread pans (large size) or 6 small bread pans.
Bake at 350 degrees for 1 hour.
Crumb Topping:
1/4 cup butter
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
1/4 cup sugar
Cut butter into other ingredients and crumble over the bread batter in prepared pans.
Frosting:
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla
Allow loaves to cool and drizzle frosting over the top of the crumb topping. BEST zucchini bread EVER!!!!!
NOTE: I never add nuts or raisins. I ALWAYS puree my zucchini instead of grating it – it makes for moister loaves AND freezes great in ziplock bags for future use.
Banana Cake
From my friend Karen Van Uitert
2-3 ripe bananas, mashed
1/2 cup melted butter
1 cup sour cream
1 1/2 cup sugar
2 eggs
1 tsp vanilla
Mix above ingredients together and then add:
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Pour in a greased cookie sheet (11X17″ size). Bake at 350 degrees for 20-25 mins.
Frosting:
1 stick butter
3-4 cups powdered sugar
2-3 T milk
Really nice flavor and feeds a crowd! So easy!!!
Squash Casserole
2 cups cooked squash, any kind
Fruity Sherbet
Josh-this is posted just for you!
2 – half gallons raspberry sherbet
1 – half gallon pineapple sherbet
2 pkgs frozen raspberries (partially thawed)
1 lg can crushed pineapple, drained
8-10 bananas, quartered
Allow sherbet to soften and then add fruit; mixing well. Refreeze until ready to serve. Great with a sugar wafer stuck in the sherbet when serving. This is so light and refreshing! Great after a heavy meal or on a hot day.
New York Cheesecake
Cheesecake Ingredients
4 pkgs cream cheese
3/4 cup sugar
2 eggs
2 T vanilla
3 tsp lemon juice
Beat softened cream cheese; add remaining ingredients and mix well. Bake in graham cracker crust (see recipe below) at 500 degrees for 10 minutes; let stand for 5 minutes and top with glaze (recipe below). Turn oven to 250 degrees; bake for 50-60 minutes. Cool and refrigerate for 8 hours or overnight.
Glaze
1 pint sour cream
3 T sugar
2 tsp lemon juice
Mix all together and top cheesecake after it cools for 10 mins
Graham Cracker Crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Press into springform pan and top with cheesecake mixture.
NOTE: I have found that cooking the cheesecake in a roasting pan gives the best results. To do so: cover the bottom of springform pan with foil – making sure the sides of the pan are also covered. Place filled pan inside roasting pan and fill about halfway with water. Bake as usual.
I usually top with my homemade raspberry sauce, but the picture above is topped with fresh strawberries and hot fudge.
Raspberry Sauce
1 pkg frozen raspberries
Coconutty Oatmeal Almond Joy Cookies
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Ingredients
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1/2 cup coconut oil, melted and cooled to room temp
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1/2 cup brown sugar, packed
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1/4 cup sugar
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1 egg
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1 tsp vanilla
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1 cup flour
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1/2 tsp salt
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1/2 tsp baking soda
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8-9 mini Almond Joy bars, chopped
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1/2 cup semi sweet chocolate chips
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1 1/4 cup old fashioned oats
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1Preheat oven to 350
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2Beat melted coconut oil and sugars until creamy. Beat in egg and vanilla until mixed well.
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3In a separate bowl combine flour, salt, baking soda and oats. Stir dry ingredients into wet ingredients. (If dough seems too wet add a tablespoon or two more of flour and mix in). Stir in chopped almond joy pieces and chocolate chips.
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4Spoon by rounded tablespoon on to cookie sheets lined with parchment paper. Bake for 9-11 minutes or until bottoms are just golden. Remove and let cool for several minutes before transferring to a cooling rack.
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5Makes about 1 dozen.
Happy Anniversary (On your home purchase) Card
So, as a realtor, I needed to design a card for those hitting their home purchase anniversary. Worked this one up – when I am making large amounts of cards, I try to keep them super simple. This one certainly fit that bill!