Marinated Garlic Steak

 

Nothing is better than a tender steak, grilled or pan fried to perfection. Steak is high prices right now, but you can still take a tough cut of meat and make it tender. 

You can add some mushrooms over the tops of the steaks and have a baked potato on the side for a complete meal.

Ingredients

1/3 c. olive oil
1/3 c. soy sauce
1/4 c. Worcestershire sauce
2 Tbs. vinegar  or red wine vinegar or lemon juice
3 Tbs. dried basil
2 Tbs. honey or brown sugar
1 1/2 Tbs. garlic powder
1 1/2 Tbs parsley flakes
1 tsp. pepper
1 tsp. dried minced garlic
2 1/2 lbs. steak meat

Directions

In a sealable bag or a glass bowl with a lid, combine olive oil, soy sauce, Worcestershire sauce, basil, honey, garlic powder, parsley flakes, black pepper, and minced garlic. Mix the ingredients thoroughly.

Add the steak. Turn the steak, so it is completely covered in the marinade.  Place in the refrigerator for 2 hours or overnight.  Remove the steaks at least one hour before grilling.

Start the grill.  Preheat the grill to high heat with the lid down. The temperature should be around 400°.  If you don't have a grill, you can use your stove top. Heat a heavy cast iron skillet over high heat. 

Remove the steaks from the marinade and shake off some excess marinade.  Sprinkle some salt and pepper over the steaks to taste, if desired.  

Place the steaks on the grill or in the skillet.  If you want medium-rare steaks, and your steak is 3/4 of an inch thick, grill for 4 or 5 minutes on one side.  Turn the steaks over and grill for an additional 3 to 5 minutes on the other side. If your steaks are thinner or thicker, then you would need to adjust the cooking time. See notes below.

Remove the steaks from the grill or skillet and place them on a serving platter. Cover them loosely with foil or a bowl.  Let them rest for 5 to 8 minutes before serving.

Notes. 

For medium-rare steaks, the internal temperature should be 135°. 

If you want a medium steak, grill or cook for 5 to 7 minutes, or until the internal temperature is 140°.

For a medium-well done steak, grill or cook 8 to 10 minutes, or until the internal temperature is 150°.

Coconut Cream Pie with Meringue

Homemade Coconut Cream Pie with Meringue. This is an old-fashioned treat that never goes out of style. This pie is rich and creamy. It is a recipe from my grandmother's recipe box. She used farm fresh eggs and milk they got from their cow.

Ingredients

1 (9-inch) pie crust, baked
3/4 to 1 c. sugar
5 Tbs. flour
2 1/2 c. milk (you can use whole milk, canned milk, coconut milk, half-and-half)
4 egg yolks
1 tsp. vanilla extract or coconut extract
2 Tbs. butter
1 to 1 1/2 c. sweetened shredded coconut, toasted

Meringue 

4 egg whites
1/2 tsp. cream of tartar
1/4 c. sugar
1/2 c. sweetened shredded coconut, toasted

Directions

Preheat oven to 350°.

Toast the coconut for a better flavor.  This step is optional, but worth the effort. 

Spread the coconut on a baking sheet. Place the baking sheet in the oven and bake.  Do not leave the oven unattended or the coconut will burn.  Stir it occasionally, until golden brown. This takes about 5 minutes. Set aside while you prepare the filling. 

In a heavy saucepan, combine sugar and flour together.  

Gradually stir in milk.  Cook and stir over medium-low heat until the mixture comes to a boil. Boil and stir 1 minute. Reduce heat to low.

Whisking constantly, slowly pour some hot milk mixture into the beaten egg yolks. Do not add the milk mixture all at once, or you will cook the eggs. 

Slowly pour the tempered egg yolks  back into the milk mixture, whisking constantly. Turn the heat back up to medium low and bring the mixture back up to bubbling.  Cook and stir for about 1 minute, or until the mixture becomes thick and creamy. 

Add vanilla, butter, and coconut. Stir until the butter melts and is thoroughly mixed in.  

Pour the filling into pie crust.  Set aside while you make the meringue topping.

In a large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. 

Slowly beat in sugar, one tablespoon at a time. Beat on high speed until stiff peaks form and the sugar has completely dissolved. 

Spread the meringue over the top of the coconut filling. Make sure to spread the meringue completely over the top of the pie, sealing the edges to the crust. 

Sprinkle the flaked coconut over the top of the meringue. This will keep the meringue from shrinking while it bakes.

Bake for 10 to 15 minutes, or until the meringue is golden brown.  Cool for 60 minutes.  

Refrigerate for 3 hours before serving. Or at least try to wait that long before serving.

Tomato Spicy Pork Chops

Pork chops simmered in a spicy tomato sauce and served over a bed of rice.  This is a quick and easy meal. It goes together fast. You can make it as spicy as you and your family wants them to be.

Ingredients

1 Tbs. cooking oil
4 boneless pork chops
Creole or Cajun seasoning
garlic powder
salt and pepper to taste
1 sweet pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 (8 oz.) can tomato sauce
1/4 c. water
2 tsp. chili powder
1 tsp. oregano
1 tsp. Worcestershire sauce
1 tsp. brown sugar
1/2 tsp. red pepper flakes, more or less to taste
olives (optional)
cooked rice

Directions

Season both sides of the pork chops with Creole or Cajun seasoning, garlic powder, salt and pepper.  In a large cast iron skillet, heat oil.  Fry the pork chops on both sides. Remove from the skillet and keep warm.

Add the sweet pepper, garlic, and onion.  Cook and stir until vegetables are tender.

Stir in tomato sauce, water, chili powder, oregano, Worcestershire sauce, brown sugar, red pepper flakes and olives.  Mix until well combined.

Return the pork chops to the skillet.  Bring the sauce to a boil. Cover the skillet with a lid. Turn the heat to a low simmer.  Cook for 15 to 20 minutes, or until the pork chops are tender. 

Let stand for 5 minutes. Serve pork chops on a bed of rice and pour the sauce over the top.

Vegetable Stir Fry

Vegetable Stir Fry is a quick and easy supper idea. You can use some garden fresh vegetables to make it even tastier.  

You can add almost any kind of vegetable you like best into this dish and add some cooked meat as well. Serve over rice.

Ingredients

1 Tbs. olive oil
2 1/4 lbs  fresh or frozen broccoli
1 onion, chopped
2 colorful sweet peppers, sliced
1 c. snap peas
1 c. carrots, sliced
1 (8 oz.) can sliced mushrooms, drained
1 c. baby corn, (optional)
1/4 c. soy sauce
3 garlic cloves, minced
3 Tbs.  brown sugar
1 tsp.grape seed oil or sesame oil
1/2 c. chicken broth or beef broth
1 Tbs. cornstarch

Directions

Heat olive oil in a large skillet or wok over medium high heat.

Add broccoli, onion, sweet peppers, snap peas, carrots, mushrooms and baby corn. Sauté for 2 to 3 minutes, or until the vegetables are tender, and the broccoli is no longer frozen. 

In a small bowl, combine, soy sauce, garlic, brown sugar, grape seed oil or sesame oil, chicken broth, and cornstarch. Stir or whisk until smooth.

Pour over the vegetables. Cook and stir until the sauce has thickened.  Serve over rice if desired.

Tex-Mex Chicken Ole 

This is a quick and easy meal that can be done on the grill or in the oven.  We usually place our chicken and vegetables in a skillet with a metal lid, or place aluminum foil over the top. However,  you can also wrap each chicken breast in foil and with a portion of the beans, corn, salsa, onion, and pepper in each. 

Ingredients

4 chicken breasts or 2 to 2 1/2 lbs. chicken thighs or chicken leg quarters
Salt and pepper to taste
1/4 to 1/2 tsp. garlic powder to taste
1 tsp.Taco seasoning
2 c. frozen corn, thawed
1 (15 oz.) can black beans, drained
1 c. salsa
1 onion, chopped
1 green pepper, chopped
1 c. cheddar cheese, shredded
2 green onions, chopped

Directions

Mix beans, corn, salsa, onion, and pepper together.  Place in a Dutch oven, cast iron skillet or another heat safe container.  It is important that it has a lid or that you can cover it with aluminum foil. 

Salt and pepper both sides of the chicken breasts. Sprinkle the garlic powder and taco seasoning over the chicken as well. 

Place the chicken over the vegetables. Cover with a lid to seal tightly. 

Grill the chicken over medium heat for 15 to 20 minutes, or until the chicken registers 165°. 

Sprinkle with cheese and green onions. Serve and enjoy.

Creamy Buttermilk Garlic Salad Dressing 

We love garlic. This is a thick, creamy salad dressing that is perfect to pour over a salad, dip vegetables into, or even slather on a sandwich. 

It is very economical and easy to prepare this Creamy Buttermilk Garlic Salad Dressing at home.  The ready-made bottled dressing you buy in the store lacks the garlic flavor, and it is loaded with preservatives and sodium.

Ingredients

2 c. sour cream
2/3 c. mayonnaise
3/4 tsp. garlic powder (or more to taste) or 2 or more garlic cloves, finely chopped
1/8 tsp. cider vinegar
2 1/2 Tbs. sugar or less if you like it less sweet
1/2 to 2/3 c. buttermilk
2 green onions, finely chopped (optional)
Salt and pepper, to taste

Directions

In a bowl, combine sour cream, mayonnaise, garlic, vinegar, and sugar. Mix thoroughly.  Stir in the onions, salt, and pepper to taste. 

Pour into a jar with a tight-fitting lid or a bowl with a tight-fitting lid. Place in the refrigerator for at least 1 hour before serving.  However, this dressing improves with age and for the best flavor, refrigerate at least 3 days before using.  Shake or stir well before using.

If the dressing is too thick, stir in more buttermilk.

You can easily make your own buttermilk. Pour in 1 1/2 teaspoons vinegar into a 1-cup measuring cup. Pour in milk to the 1/2 cup line. If you want to make 2/3 cup buttermilk, add an extra 1/2 teaspoon of vinegar.  Leave the milk to sit for 8 to 10 minutes. The milk will be thick and clumpy looking.  Stir until smooth and then pour it into the ingredients. 

To make 1-cup of buttermilk, pour in 1 tablespoon vinegar into a measuring cup. Pour in enough milk to equal 1-cup.

One Bowl Anadama Bread

This is a very old recipe from the early 20th Century. It is a heavy, dense bread that fills you up. It is sweetened with molasses.  In most recipes, sugar is not added, but I do put some in mine with the yeast because it makes the yeast grow better.

Ingredients

2 Pkg active dry yeast
2 c. hot tap water
2 Tbs. sugar
1 c. yellow cornmeal
2 1/2 tsp. salt
1/4 c. butter or margarine, softened
1/2 c. molasses
5 1/2 to 6 1/2 c. flour

Directions

Grease two 8 1/2 X 4 1/2 X 2 1/2-inch loaf pans.

In a large bowl, combine yeast, hot tap water and sugar. Place in a warm location for 8 to 10 minutes for the yeast to bloom. This shows that the yeast is active and alive. 

Mix in cornmeal, salt, butter, molasses and 2 1/2 c. flour to the yeast mixture.  Beat 2 minutes on medium speed with an electric mixer.  Scrape the bowl occasionally. 

Add another 1/2 c. flour. Beat at high speed another 2 minutes. Scrape the sides of the bowl occasionally. 

Stir in the remaining flour to make a soft dough.  Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic, or about 10 minutes. 

Grease the bowl you prepared the dough in.  Place the dough into the greased bowl, turning to grease the top. Cover and let rise in a warm location, free from draft, until doubled in bulk. This takes about 60 minutes.

Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half and shape each half into loaves. To do this, simply roll the dough out into a rectangle, with one side being around 8-inches and the other side should be longer. Starting with the 8-inch side, roll the dough up tightly. Seal the ends by folding them under and seal the seam with your fingers.  

Cover and place the loaf pans in a warm location until doubled in size. This takes about 45 minutes.

Bake at 375° for 35 minutes, or until done.  Remove from pans. Brush the tops with butter. Then place the loaves on racks to cool.

Loaded Nacho Platter

Nachos are a great alternative to the usual tacos.  Sometimes, I will break up my taco shells into 4 pieces when we don't have tortilla chips handy.  Pile on the salsa, refried beans, olives, sweet and hot peppers, tomatoes and sour cream for a delicious treat. Perfect for snacking or as a main meal. 

Ingredients

1 lb. ground beef
1 onion, chopped
1 pkg taco seasoning mix or make your own Taco Seasoning Mix
2/3 c. water
1 (15 oz.) can black beans, pinto beans or chili beans
1 (18) oz. bag tortilla chips
1 c. cheddar cheese shredded or a can of nacho cheese sauce
1 (15.5 oz.) can refried beans
1 c. salsa
1 (10 oz. ) can pitted black olives, drained and chopped
1 onion, chopped (optional)
1 green pepper
2 or more jalapeño peppers, sliced
1/2 c. chopped tomatoes
1 c. sour cream

Directions

In a large cast iron skillet, brown ground beef and onion together over medium heat. Cook until the ground beef is no longer pink and the onions are tender.  Drain off excess grease.

Stir in taco seasoning mix and black beans. Cook and stir until the mixture is thickened. This takes about 8 to 10 minutes. Season with salt and pepper if desired, or add some more taco seasoning.

Spread tortilla chips over the bottom of a baking sheet.  Top with a layer of shredded cheese. Scoop tablespoons of refried beans and place randomly over the top of the chips and cheese. Sprinkle the browned ground beef over the top. 

Place in the oven with the rack placed about 6 inches away from the broiler heat source. Turn on the broiler.

Broil  the Nachos for about 3 to 5 minutes, or until the cheese is melted. Be sure to watch the nachos closely to keep them from burning.

Top nachos with salsa, olives, more chopped onion, green peppers, jalapeño peppers, chopped tomatoes and sour cream.

You can line the baking sheet with aluminum foil if you want, for easier cleanup.

Irish Cream Cappuccino Cowboy Cookies

Irish Cream Cappuccino Cowboy Cookies are thick, chewy and delicious!  They are very versatile because you can add nuts, coconut, a mixture of different baking chips or even bits of toffee. 

This cookie recipe is one of my most requested recipes.  They never last long at our house, and every one wants our recipe.
 

Ingredients

1 c. butter, softened 

1 c. white sugar 

1 c. packed brown sugar 

2 eggs, room temperature

1 tsp. vanilla extract 

2 Tbs. Irish Cream Cappuccino (optional)

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt

2 c. all-purpose flour

2 c. rolled oats 

1 c. semisweet chocolate chips or bittersweet, white chocolate or even butterscotch chips
1 c. raisins (optional)

Directions

Preheat oven to 350°. Grease the baking sheets. 
 

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. 

Beat in the eggs, one at a time, then add the vanilla. 

Stir in the Irish Cream Cappuccino, baking soda, baking powder, salt, and flour. Mix to combine. 

Add the rolled oats. 

Stir in the chocolate chips and/or raisins by hand, using a wooden spoon.

Drop by rounded tablespoonfuls onto the prepared baking sheets. You can also roll the dough between the palms of your hands to form round balls for a more even cookie.

Bake for 6 to 10 minutes.  Remove from the oven when edges are golden. 

Allow cookies to cool on baking sheets for 5 minutes before placing them on a cooling rack.

Cheese and Sausage Muffins

 

This recipe uses the Homemade Bisquick Master Mix. If you love cheese and sausage, then this recipe is for you.

Ingredients

1 (1-lb.) package ground pork sausage, your favorite variety
3 c. baking mix
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (10 3/4-oz.) can condensed cheese soup
3/4 c. milk or 1/4 c. milk powder and 1/2 c. water

Directions

Preheat oven to 375°. Spray or lightly grease a muffin pan.

In a cast iron skillet, cook the sausage, until it is no longer pink. Break up the larger pieces so they are small.

Drain and set aside to cool. 

In a large bowl, combine the baking mix, cheddar cheese and sausage. Form a well in the center.

In a small bowl, mix the cheddar cheese soup and milk together until smooth. Pour this into the well that you formed in the dry mixture. Stir only until the dry ingredients are moistened. If you stir too much, the muffins will be tough. Fill the muffin pans with the cheese sausage mixture to the top.

Bake for 20 to 25 minutes or until lightly browned. Brush the tops with butter. 

Wrap the muffins in plastic wrap, or put in a sealable bag. Refrigerate leftovers up to around 5 days.  You can also store them in the freezer for up to 3 months. 

Cucumber Onion Tomato Poppy Seed Salad

Cucumber Onion Tomato With a Creamy Poppy Seed Salad

It's time for fresh vegetables from the garden. This salad is perfect to use up some of your tomatoes, and cucumbers.  The creamy dressing is sweet and tangy.

Ingredients

3 c. tomatoes, diced
3 c. cucumbers, peeled and diced
1 onion, sliced thin into half rings
1/2 c. olive oil
1/4 c. vinegar
1/4 c. sugar
2 Tbs. plain yogurt or plain Greek yogurt
1/2 Tbs. prepared mustard
1/2 tsp. salt
1/4 tsp. garlic powder
2 tsp. poppy seeds

Directions

In a large bowl, combine tomatoes, cucumbers and onion.

In a medium bowl, combine olive oil, vinegar, sugar, plain yogurt, prepared mustard, salt, and garlic powder. Whisk until smooth and creamy or use an emulsion blender, and mix until smooth. 

Whisk in poppy seeds.

Pour over the tomatoes, cucumbers and onions.  Toss to combine. Place in the refrigerator until ready to serve. Best if chilled several hours.

Creamy Tuscan Chicken

When I make this meal, I don’t use the heavy whipping cream. We are on a budget and our heavy whipping cream is expensive. So, I use evaporated milk instead. We leave out the sun dried tomatoes because we can’t find them in our local store. We also leave out the baby spinach, because no one likes it. 

Ingredients

1 1/2 lbs. boneless, skinless chicken thighs
1 1/2 Tbsp. Italian Blend seasoning
Salt and pepper
1 Tbsp. olive oil
2 Tbsp. butter
3 Tbsp. white wine
1 sweet onion, chopped
5 large cloves garlic pressed and chopped
1/4 c. sun dried tomatoes cut in to slivers (Optional)
3 handfuls of fresh baby spinach (Optional)
2 c. heavy whipping cream or evaporated milk
1 1/2 c. shredded Parmigiano-Reggiano or Parmesan cheese
2 tsp.  Italian Blend

Directions

Season both sides of the chicken with Italian Blend, salt and pepper.

Add olive oil to a heavy cast iron skillet and heat.

Sear the chicken on both sides until it is browned. Cover and turn the heat to low.  Continue cooking until the chicken is done. Remove the chicken from the skillet and place in a warm oven.

Add the butter, onions, garlic, and sun-dried tomatoes to the skillet. Cook and stir for 2 minutes. Pour in the white wine and continue cooking until the wine is gone.

Add heavy cream (or evaporated milk) and 2 teaspoons of the Italian Blend seasoning, salt and pepper.  Cook and stir until it is slightly reduced.

Fold in baby spinach and cook until it is slightly wilted. Add the chicken back into the skillet.  Sprinkle the Parmigiana-Reggiano or Parmesan cheese over the top and combine. Taste and season as needed. Serve over pasta or mashed potatoes.

Thousand Island Salad Dressing

This is a simple and easy recipe to make Thousand Island Dressing. This dressing is similar to the sauce served on a Big Mac.  Making your own dressing will save you a lot of money, and is freshly made.

Ingredients

2 c. Miracle Whip
1 c. mayonnaise
1 c. tomato soup
1 onion, grated
1/3 c.  pickle relish **
2 Tbs. sweet pickle juice
1 Tbs. dry mustard
1 Tbs. ketchup or use chili sauce
1 Tbs. sugar
1/2 tsp. salt
garlic powder to taste
pepper to taste

Directions

In a bowl, combine Miracle Whip, mayonnaise, tomato soup, onion, sweet pickle relish, sweet pickle juice, dry mustard, ketchup, sugar, salt, garlic powder and pepper.

Mix well. Place dressing in a covered bowl or a large jar with a tight-fitting lid.

Refrigerate for 24 hours for best flavor, but you can use it right away. Serve over lettuce, vegetables or sandwiches. Mix or shake before using.

** You can use sweet pickle relish or dill pickle relish. Some people prefer the dill flavor over the sweet.  

You can add more or less pickle relish as well. Some like a lot of pickle relish, and some prefer a lot less.

One Bowl Cheese Puffs

Cheese Puffs that quickly go together in one bowl.  Light as air, cheesy snacks. They are perfect for those time you want something to snack on or to serve as an appetizer.

Ingredients

1 to 1 1/2 c. flour
1 Tbs. sugar
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper (Optional)
1 pkg yeast
1 stick butter or margarine, softened
1/2 c. hot tap water 115°
1 2/3 c. grated sharp cheddar cheese
2 eggs
1 egg white, slightly beaten
salt

Directions

Grease 2 baking sheets. 

In a large bowl, combine 1/2 cup flour, sugar, mustard, garlic powder, cayenne pepper and yeast. 

Stir in the butter or margarine.

Pour in the hot tap water. Beat with an electric mixer that has a dough hook attached, at medium speed for 2 minutes. If you don't have a dough hook, beat the mixture with the beaters.

Add the eggs and 1/2 cup flour.  Beat at high speed for 2 minutes. Scrape the bowl occasionally.

Using the dough hook or a wooden spoon, stir in enough additional flour to make a stiff batter.

Drop the mixture by slightly rounded teaspoonfuls, about 2 inches apart, onto prepared baking sheets. 

Place in a warm location, free from drafts, until they are light and spongy looking. This can take about an hour. 

Very gently, brush the top of the dough with the beaten egg white. Sprinkle lightly with salt.

Bake at 375º for about 12 to 15 minutes, or until golden brown. Remove from baking sheets and cool on wire racks.

Slow Baked Barbecued Beef Ribs

Slow Baked, Falling off the Bone Barbecued Beef Ribs

 These ribs are falling off the bone. The sauce is sweet, tangy with a bit of heat. Baking ribs low and slow, will give you tender, juicy  beef ribs.

Ingredients

4 lbs. beef ribs
1 Tbs. brown sugar
2 tsp. paprika
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp mustard powder
1/2 tsp. black pepper
1/2 tsp. cumin

Barbecue Sauce

1 1/2 c. ketchup
1/2 c. vinegar
1/2 c. brown sugar
1 onion, diced
3 cloves garlic or 2 tsp. garlic powder
1 1/2 Tbs. Worcestershire
2 tsp. onion powder
2 tsp. mustard powder or 1 1/2 Tbs prepared mustard
1 to 2 tsp. liquid smoke
1 tsp. black pepper
1/4 to 1 tsp. cayenne pepper (more or less depending on the amount of heat you want.)
2 c. water

Directions

In a small bowl, combine brown sugar, paprika, salt, garlic powder, onion powder, mustard powder, black pepper and cumin.

Pat the beef ribs dry with paper towels. Season both sides of the ribs with the seasoning rub and press or rub the seasoning onto the meat. 

Place the beef ribs in a roaster or baking dish. Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil. 

Bake at 180° for 4 hours. You can also place the ribs on a rack to keep them from sitting in grease.  Then, when you put the sauce in the pan, remove the rack so the beef ribs can soak up that delicious flavor. . About 15 minutes before the time is up, make the barbecue sauce.

In a saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire, onion powder, mustard, liquid smoke, black pepper, and cayenne pepper. Pour in the water, stir to mix. Over medium heat, cook until the mixture comes to a bubble.  

Remove the beef ribs from the oven and drain off excess grease. Pour the barbecue sauce into the pan. Place the ribs in the sauce. Then, turn them over so that both sides are coated with BBQ sauce.  Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil.

Continue baking for another 2 to 4 hours, or until the ribs are tender.

Baking low and slow will give you tender, juicy ribs.  If you have extra time, you can bake the ribs at 160° for 10 to 12 hours.  Turn the ribs over after 3 hours.

No-Bake Peanut Butter Bites

One of the easiest recipes we have, that brings back fond memories of my kids is this recipe, No-Bake Peanut Butter Bites.  It is one that my kids loved to help make when they were little. Then, when they got older, they would make it on their own. They no longer needed the recipe, they knew it by heart.  They added the ingredients without measuring and would make it taste just right. 

The dough stayed pliable like play dough, and could be shaped.  If you have small kids, they can mix the ingredients with their hands for more fun in cooking.

Go ahead, make some delicious memories with your kids today!

Ingredients

2/3 c. light corn syrup
2/3 c. peanut butter
1 c. dry milk powder
2/3 c. confectioners' sugar

Directions

In a bowl, combine corn syrup and peanut butter together with a wooden spoon.

Gradually stir in dry milk powder. Add the confectioner's sugar. Mix thoroughly.

Sit down and enjoy. You can also roll into a log and cut into 1-inch pieces. Or just grab some out of the bowl and start eating.

 

 

Roasted Honey Garlic Pork Loin

Who can resist honey and garlic in a butter sauce? This is an easy recipe. The pork loin will be tender, juicy and deliciously flavored with honey, garlic and spices. 

Ingredients

4 to 5 lbs. pork loin, trim off fat
1 1/2 Tbs. olive oil, divided
2 tsp. salt
2 tsp. paprika
1 tsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1/2 to 1 tsp. rec chili powder, (optional)
1/2 tsp. black pepper
1 stick butter
6 garlic cloves, minced
1/2 c. honey
3 Tbs. soy sauce
2 Tbs. vinegar
1/2 tsp. black pepper
salt to taste
1/2 c. beef or chicken stock or broth
1/2 c. water
4 tsp. cornstarch

Directions

Preheat oven to 350°.

Dry off the pork loin with paper towels. 

Prepare the rub. In a small bowl, combine 1 tablespoon olive oil, paprika, salt, brown sugar, garlic powder, onion powder, red chili powder and black pepper.  Rub the mixture on all sides of the pork loin.

In a large skillet or pan, heat 2 teaspoons of olive oil. Sear the pork loin until golden brown on all sides. Be sure to turn the pork loin to keep the spices from burning.  Remove the pork loin to a large dish.

In the same skillet that you browned the pork loin in, melt butter. Be sure to scrape the flavorful bits off the bottom of the skillet. Add garlic cloves and sauté for 1 minute. 

Stir in honey, soy sauce, vinegar, black pepper and salt to taste and bring to a rapid simmer. Cook and stir for 1 minute.  Remove 1/2 cup of sauce to use for basting. 

Place the pork loin back into the roasting pan or skillet. Pour in the stock and water into the pan around the loin. 

Cover the roasting pan or skillet with a lid and roast for 20 minutes. Baste the pork loin with half of the reserved sauce. Bake uncovered for 15 minutes.  Remove the pork loin from the oven. Baste with the remaining sauce.  Bake another 10 to 15 minutes, or until the loin registers 145° with a meat thermometer inserted into the thickest part of the meat. 

Remove pork loin to a serving platter and cover loosely with foil.  Let the pork loin rest 10 to 15 minutes while you prepare the gravy.

In a small bowl, combine 2 tablespoons water with 4 teaspoons cornstarch.  Stir until the cornstarch is dissolved. Whisk this into the remaining liquid in the roasting pan or skillet. Making sure you scrape the flavorful bits stuck on the bottom of the roasting pan.  Slowly add a fourth cup of water or stock into the pan, whisking constantly. If the sauce is too thick for you, slowly add another fourth cup of water or stock.  The consistency of the gravy should be like honey. 

Slice the pork loin and drizzle the honey garlic butter sauce mixture over the top.

Vegetable Stir Fry

An array of colorful vegetables in a sweet and savory sauce. This is an easy dish to make, and it is one that your family will love. Serve as a side dish or serve over rice, and you have a complete meal.

Ingredients

2 Tbs. butter
1 Tbs. olive oil
1 sweet pepper cut into strips
1 onion, sliced into half rings
2 medium carrots cut into rings
2 c. green beans cut or snapped into bite sized pieces
1 1/2 c. broccoli
1 c. mushrooms, sliced
1 c. corn
2 Tbs. water
3 cloves garlic, minced
salt and pepper to taste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 c. chicken broth or stock
1/4 c. soy sauce
2 Tbs. honey or sugar
1/4 c. water
2 Tbs. cornstarch
cooked rice

Directions

Heat butter and olive oil in a large skillet or wok if you have one. Add sweet pepper, onion, and carrots.  Cook and stir the vegetables for 4 to 6 minutes, or until tender.

Add the green beans, broccoli, mushrooms, corn and 2 tablespoons water to the skillet.  Cook another 3 to 5 minutes, or until tender and most of the water has evaporated away.

Add garlic.  Cook for about 30 seconds.

Season with salt and pepper, garlic powder, onion powder and cayenne pepper.

In a bowl, mix chicken broth, soy sauce, honey or sugar together.  Pour into the skillet of vegetables and bring to a simmer.  

In a small cup, whisk the cold water and cornstarch together, until smooth.  Pour into the skillet of vegetables and bring to a boil.  Cook for one minutes or until the sauce starts to thicken.

Serve over hot cooked rice if desired.

Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers Baked or Cooked in the Slow Cooker

With the rising cost of beef, save some money and still serve an excellent, delicious meal. Chicken Enchilada Stuffed Peppers is just that meal! Sweet peppers, rice, onions and cheese baked or slow cooked.  It does not take a lot of time, especially if you have leftover chicken and rice already prepared.

Ingredients

2 to 3 cups cooked shredded chicken
salt and pepper to taste
1 c. corn
1 onion, chopped
2 c. cooked brown or white rice
2 c. sharp cheddar cheese, shredded
5 to 6 bell peppers, with the tops cut off and the seeds removed
2 Tbs. butter
2 Tbs. flour
1 3/4 c. chicken broth or stock, or tomato juice
1 (11 oz.) can diced green chilies and tomatoes
4 oz. cream cheese
1/2 c. sour cream
1/3 c. water, tomato juice, or chicken broth

Directions 

In a large bowl, combine, chicken, corn, onion, rice, ad 1 1/2 c. shredded cheese.

In a medium saucepan, melt butter over medium heat. Whisk in flour.  Cook and stir 2 to 3 minutes to remove the flour taste.  Whisking continuously, to remove lumps, pour in the chicken broth. Simmer for 3 minutes, whisking or stirring continuously. Turn the heat to low.

Stir in the green chilies and tomatoes.

In a medium bowl, combine cream cheese and sour cream.  Temper them by ladling in some hot broth and stirring continuously.  Add another ladle of hot broth, stirring it in until smooth. Stirring continuously, slowly add the sour cream mixture into the hot sauce.  Mix until it is thoroughly combined.  Remove from heat and cool to lukewarm. 

Place the peppers in a roasting dish, casserole dish or in your slow cooker.

Pour about 1 cup of the sauce mixture into the shredded chicken and mix thoroughly. Add more sauce if needed. You want the mixture to be moistened or coated, but you don't want to pour all of it in and make it soupy. Add salt and pepper to taste

Carefully spoon the chicken mixture into each pepper. 

Pour in  the remaining sauce into the bottom of the baking dish or pan or slow cooker.  Sprinkle the remaining shredded cheese over the top of each pepper. Cover with a lid or a sheet of aluminum foil.

If cooking in the oven, bake for 35 to 40 minutes in a 350° oven. Bake until the peppers are tender. 

For slow cookers, cook on high for 3 hours or until peppers are tender.

To serve, top with more sour cream, diced green onions, or cilantro if desired.

Spicy Southwest Seasoning

Homemade Spicy Southwest Seasoning  

Making your own Spicy Southwest Seasoning is so simple.  Chances are, you already have the ingredients sitting in your cupboard. 

By making your own seasoning, you can control the ingredients that go into your blends. You can omit the ingredients you don't like, or use more or less of each one. It is easy to make your own special blends. 

This seasoning is perfect to put on fish, beef, chicken, pork or vegetables.

Ingredients

2 Tbs. paprika or use 1 Tbs. smoked paprika and 1 Tbs. regular paprika
2 Tbs chili powder
1 Tbs. cumin
1 Tbs. parsley
1 Tbs. oregano
1 Tbs. garlic powder
1 Tbs. minced dried onion or 2 tsp. onion powder
1 Tbs. coriander
2 tsp. turmeric (optional)
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. crushed red pepper flakes

Directions

In a container with a tight-fitting lid, combine paprika, chili powder, cumin, parsley, oregano, garlic powder, minced onion or onion powder, coriander, turmeric, salt, black pepper, cayenne pepper and crushed red pepper flakes.

Put the lid on tightly and shake the jar to thoroughly combine all the spices.  Place in a dry, dark place.

Cinnamon Raisin Bread

Cinnamon Raisin Bread is so good. Moist, delicious sweet bread loaded with raisins and cinnamon.  Slather with butter or eat it plain, or you can even add a light glaze of buttercream frosting over the top of the loaf. This bread is great for breakfast or anytime of the day.

Ingredients

1/2 c. warm water (around 110°)
2 pkg dry yeast or 2 Tbs. yeast
1/2 c. sugar
1/2 c. butter or margarine
3 eggs
1 c. raisins
2 c. milk
8 c. flour
2 Tbs. butter
1 c. sugar
3 Tbs. cinnamon

Directions

Grease three 9 x 5-inch loaf pans. 

In a heavy bottom sauce pan, scald the milk over medium heat. The temperature should be about 170°. There will be a skin that forms over the top, letting you know the milk is the right temperature. Do not bring the milk to a boil.  Set aside to cool to lukewarm.

In a large bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Set aside in a warm location for the yeast to proof or start to grow.  This takes about 10 minutes.

Mix in the eggs, sugar, butter, salt and raisins. Pour in the cooled milk, stirring to combine. Make sure the milk is cool, or it might kill the yeast or cook the eggs.

Gradually add the flour to make a stiff dough. Turn the dough out onto a floured surface and knead the dough for 6 to 10 minutes, or until the dough is smooth. 

Place the dough in a greased bowl. Turn the dough over, so all sides are greased.  I use the same bowl I mixed the dough in to save of doing extra dishes. Cover the bowl with a tea towel or a sheet of plastic wrap. Place the bowl in a warm location and let the dough rise for about 90 minutes, or until doubled in size. Punch down.

Place the dough on a lightly floured surface.  Roll the dough out into a rectangle that is about 1/2 inch thick.

Spread 2 tablespoons butter over the top of the dough. 

In a small bowl, combine 1 cup sugar and cinnamon.  Sprinkle the mixture evenly over the top of the butter you just spread over the dough. 

Starting on the long side, roll the dough up tightly. Seal the seam to keep the cinnamon sugar from spilling out. 

Cut the dough log into 3 equal pieces. Tuck ends under. Place the cinnamon raisin loaves into prepared pans. Lightly grease the tops of each loaf with butter or a bit of grease or oil to keep the dough from drying out. 

Place in a warm location and let rise.  This can take about 60 minutes.

Bake at 350° for 45 minutes, or until the loaves are browned. They will sound hollow when tapped on the top. 

Run a stick of butter over the top of each loaf, so it gets a nice coating of butter. 

Remove the bread from the pans and place on a rack to cool.

Bacon Jalapeño Meatballs

Spicy, yet moist meatballs packed with flavor.  You can make these ahead of time and place in the freezer. So when time is limited, all you need to do is remove them from the freezer, defrost and reheat them.

Ingredients

1 lb. ground beef or chicken or turkey
4 slices bacon, cooked and cut into small pieces
3 jalapeños, finely chipped
1 small onion, finely chopped
4 coves garlic, minced
1 egg
1/2 c. bread crumbs
2 oz. cream cheese, softened **
2  Tbs. Worcestershire sauce
1 Tbs. oregano
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. shredded Mexican cheese blend (or your favorite cheese.)

Directions 

Preheat oven to 350°. Lightly spray a baking sheet with cooking oil. Set aside.

In a large bowl, combine ground meat, bacon, jalapeños, onion, garlic, egg, bread crumbs, cream cheese, Worcestershire sauce, oregano, chili powder, salt, pepper and shredded Mexican cheese blend.   Mix ingredients lightly with your hands or a wooden spoon. Do not over mix or the meatballs will be tough.  

Use a large cookie scoop to make about 12 large meatballs, or a medium cookie scoop to make about 20 meatballs. Lightly roll the ground beef into balls between your palms if you want them to be round. Place on prepared baking sheet.

Bake for 20 to 22 minutes, or until lightly browned and cooked through.

** Microwave the cream cheese to make it very soft if possible.  It needs to be soft, so you can mix it in to the meat mixture easily. 

 

 

Pineapple Raisin Drop Cookies

Surprise your family and friends with these easy to make, delicious pineapple, raisin cookies. These drop cookies stay moist.

Ingredients

1/2 c. soft butter or margarine
1 c. brown sugar
1 egg
1 tsp. vanilla
3/4 c.  crushed pineapple, undrained
1 tsp. baking soda
1/2 tsp. soda
1/2 tsp salt
2 c. flour
1/2 c. raisins
1/2 c. walnuts (optional)

Directions

Preheat oven to 375°. Grease cookie sheets.

In a mixing bowl, beat butter and brown sugar until light and fluffy. 

Beat in egg and vanilla.

Add pineapple and mix thoroughly.

Add baking soda, soda, and salt. Mix in the flour. Mix well.

Stir in raisins and walnuts.  

Drop by spoonfuls, 2 inches apart, on prepared cookie sheets. 

Bake for 12 to 15 minutes, or until lightly browned.

Remove cookies and cool on racks.

Pork Chops with Parmesan Garlic Sauce

Tender juicy pork chops served with a creamy Parmesan Garlic sauce. This is a quick and easy meal to put together and serve for supper.  

 Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
3 Tbs. butter
2 Tbs. flour
2 c. milk  ** see note below
1/4 to 1/2 c. parmesan cheese
1 onion, diced fine
1 to 2 cloves garlic minced
1 1/2 tsp. parsley or 3 tsp. fresh parsley (optional)
1 tsp. garlic powder
1/4 tsp. thyme (optional)
hot cooked noodles

Directions

Remove pork chops from the refrigerator about 30 minutes before frying to take the chill off them. They cook better when they are room temperature. Season both sides of the pork chops with salt and pepper.

Heat oil in a cast iron skillet over medium heat.  Fry the pork chops in the skillet, about 2 to 3 minutes per side depending on the thickness of the pork chops, or until juices run clear.  Do not overcook the pork, or they will be dry and tough. Internal temperature should be 145° to 150°

Remove the pork chops and keep warm while you make the sauce.

Add the butter into the skillet.  Stir until melted. Add the onion and minced garlic. Fry until tender. 

Add the flour into the skillet, stirring for at least a minute to remove the flour taste. 

Gradually pour in milk, whisking constantly to make sure it is lump free.  Cook and stir until the sauce thickens.

Add the Parmesan cheese, garlic powder, salt and pepper to taste.  Cook and stir until the cheese melts.

Serve over pork chops and hot cooked noodles. 

** You can substitute one cup of milk with one cup chicken or beef broth for more flavor.

Delicious Peas and Mushrooms

Delicious Peas and Mushrooms In A Cream Sauce

Whether you use fresh or frozen peas, delicious sweet peas in a cream sauce is so good. You can put it over potatoes, meat, or eat it just as it is. This is one of our most requested recipes.

Ingredients

4 slices bacon, cut into small pieces
1 onion, chopped
1 Tbs. flour
1 1/2 c. frozen peas or garden fresh peas or 1 (15 oz.) can peas, drained
1 c. light cream or evaporated milk
1 c. chopped mushrooms
2 Tbs. butter
salt and pepper

Directions

In a large cast iron skillet, partially fry bacon and onion. Cook until onions are soft and yellow.  Stir in flour and blend well.

Add peas and cream or evaporated milk.  Cook and stir until sauce is thickened.

In a small saucepan, sauté mushrooms in butter for 5 minutes.  Add to peas. Season the mixture with salt and pepper.to taste. Serve as a side dish or over mashed potatoes or meat.

Italian Chicken

 Tender, juicy chicken breasts baked, slow cooked, or made on the grill is perfect any time of year.  By slow cooking or baking, the chicken stays juicy and not dried out.  Herbs and spices compliment the chicken breasts, making them a favorite in our house.

Ingredients

4 chicken breasts, with skin removed
salt and pepper
2 Tbs. oil
1 (14 1/2 oz.) can beef stock or chicken stock
1 (14 1/2 oz.) can diced tomatoes with green chilies
1 (15 oz.) can Italian flavored tomato sauce
1 sweet pepper, diced
1 onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. Italian seasoning
1 Tbs. garlic powder
1/2 tsp. pepper
1 tsp. onion powder
1/3 c. flour
1/2 c. water
hot cooked pasta
Italian cheese
Parmesan cheese

Directions

In a heavy cast iron skillet, heat oil. Season the chicken breasts with salt and pepper. Add chicken breasts. Brown the chicken breasts on both sides.

In a bowl, combine stock, tomatoes, tomato sauce, sweet pepper, onion, garlic, chili powder, garlic powder, pepper, and onion powder. Pour over the chicken.  Cover and place in the oven at 170° or cook over in a slow cooker for 4 to 5 hours or until the meat is tender and done and tests at 165° when a meat thermometer is inserted into the thickest part of the chicken. Remove chicken.

In a small bowl, combine flour and cold water. Stir until smooth.  Turn the heat to medium high under the skillet holding the juices. If most of the juice has evaporated, pour in some more beef stock. Whisking constantly, pour this into the skillet.  Bring to a boil. Cook and stir for 2 minutes, or until thickened. Serve over chicken and hot pasta. Top with Parmesan cheese, or Italian cheese.

Homemade BBQ Seasoning Blend

Making your own BBQ seasoning is simple and easy to do. This spice blend enhances the flavor of any kind of meat. You can use it on vegetables as well.

Ingredients

1/2 c. paprika or 1/4 c. smoked paprika and 1/4 c. regular paprika
1/4 c. brown sugar
1/4 c. salt
1/4 c. chili powder
1/4 c. cumin
1/4 c. granulated garlic
2 Tbs. onion powder
2 Tbs. to 4 Tbs.  mustard powder
2 Tbs. to 4 Tbs. pepper
2 Tbs or less cayenne pepper
1 to 2 Tbs. celery seed (Optional or can use less)

Directions

In a large mason jar with a tight-fitting lid, combine paprika, brown sugar, salt, chili powder, cumin, granulated garlic, onion powder, mustard powder, celery seed, pepper and cayenne pepper.  If you want a spicier or hotter spice blend, increase the mustard powder and pepper to 4 tablespoons.

Put the lid on the jar and shake the jar until the contents are thoroughly mixed. Store in a tightly covered container or a sealable bag. 

Sprinkle over beef, chicken, pork, fish, seafood, or vegetables. Or it can be used as a dry rub over meats. 

Easy Apple Muffins

These apple muffins are easy to prepare, and they are light, tender and raise beautifully. They are loaded with apples, and spiced with cinnamon and nutmeg.  You can make them the night before and bake them the next day, or mix and bake them right away.

Ingredients

2 1/4 c. flour
1  Tbs. baking powder
1/2 to 1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. sugar
1/4 c. brown sugar
1 egg, beaten
1 c. buttermilk ** see substitution below
1/2 c. butter, melted
1 c. apples, chopped fine  ** see note below

Directions

Preheat oven to 400°.  Line muffin tins with paper liners, or you can spray the muffin tins or lightly grease the muffin tins.

In a large bowl, combine flour, baking powder, cinnamon, nutmeg, salt, sugar, and brown sugar.

Make a well in the center of the dry ingredients.

In a medium bowl or a 2 cup measuring cup, combine egg, buttermilk and melted butter.  

Pour the liquid ingredients into the well in the flour mixture.  Stir only until the ingredients are moistened. The batter will be lumpy.  Do not over mix or your muffins will be tough and heavy.

Spoon a little bit of fruitless batter to the bottom of each muffin cup. This helps to keep the fruit from sinking to the bottom of the muffin cups and burning. Fold in the apples to the batter. Spoon the batter it into each cavity.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

**If you don't have buttermilk, you can make some. Add 1 Tablespoon vinegar into a measuring cup. Pour in enough milk to make one cup. Let stand for 5 minutes. 

** You can also use different types of fruit in your muffins.  Try using blueberries, dates, raisins, cherries or even bananas. You can also add nuts or chocolate chips to the batter as well.

You can also mix up the batter the night before and bake the muffins the next day. by doing this, your muffins will be taller, moister and tender.

You can also mix up some sugar and cinnamon. Sprinkle the mixture over the tops of the muffins before baking.

Ground Roast Beef Sandwiches aka Cement

We call it Ground Roast Beef Sandwiches and others call it "Cement." No matter what it is called in your family, it is a great and delicious way to use up leftover roast. 

Whenever we have leftover beef roast, we will grind the meat, add some mayonnaise and seasonings for a great tasty sandwich spread. This is perfect to put on bread or crackers.  You can also cook up a roast to make up ahead of time if you don't have any leftovers.

Ingredients

4 c. cooked cubed beef with fat and gristle removed or 1 1/2 to 2 pound roast
1 onion chopped
3 stalks celery, finely chopped
1 large carrot shredded (Optional)
2 Tbs. sweet pickle relish (Optional)
1/2 to 1 c. mayonnaise
2 tsp. prepared horseradish, creamy or mustard
1/2 to 1 tsp. garlic powder
1/2 tsp. onion powder
Salt and pepper to taste

Directions

Using a food processor or a meat grinder, grind the roast beef. Pulse 10 to 12 times for a course grind. You may need to do this in batches, so the grind on the meat is even throughout.  Or if using a food grinder, insert the coarse grind plate, or choose a finer grind if you want a finer texture.

Place the ground up beef roast in a bowl.  Add onion, celery, carrot, and sweet pickle relish.  Mix to combine. 

Stir in mayonnaise, prepared creamy horseradish or mustard, garlic powder, onion powder, along with salt and pepper to taste. Refrigerate about an hour, so the flavors can mingle and marry.

Spread on bread, or crackers.

Banana Squares

These bar cookies are so easy to make.  They are delicious and easy to take along to a potluck or on a picnic. Instead of baking banana bread, try a batch of bar cookies instead. 

Ingredients

1 c. butter
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. soda
dash of salt
2 1/2 c. flour
4 Tbs. buttermilk
4 large ripe bananas

Filling

1 c. brown sugar
1 can flaked coconut or 1 cup of bagged coconut
1 stick butter, softened
4 tsp. evaporated milk

Directions

Pre-heat oven to 325°.  Grease three 11 x 7 1/4-ingh pans. If you don't have this size pan, use two 9 x 9-inch pans and one 8 x 8-inch pan. You can also use three 9-inch pans, but the bars will be thinner and may not take as long to bake. 

Cream the butter and sugar until light and fluffy in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Pour in vanilla and mix in.

In another bowl, mix soda, and a dash of salt and flour.

Alternately, mix in about a half cup of flour and 1 tablespoon buttermilk. Repeat until the flour and buttermilk are mixed into the creamed mixture. 

Add bananas. Mix thoroughly. Pour into prepared pans.  

Bake for 30 minutes. Make the filling while the cookie dough is baking.

Mix the brown sugar, flaked coconut, butter and evaporated milk together.

In a mixing bowl, combine brown sugar, flaked coconut, butter and evaporated milk. Spread over hot baked mixture.  Bake for 7 minutes longer and cut into squares. 

 Herbed Pork Chops with Gravy

This is an easy comfort food recipe for pork chops.  The chops are tender, juicy and flavorful.  Serve with creamy gravy poured over the top.  Add mashed potatoes for the perfect side dish.

 Ingredients

4 pork chops, thick cut
1 tsp. dry steak seasoning or salt and pepper
2 Tbs. oil
3 Tbs. butter
3 Tbs. flour
1 Tbs. basil
1 tsp. beef bouillon granules or 1 bouillon cube
1 tsp. black pepper
2 c. milk or more

Directions

Season pork chops with steak seasoning or salt and pepper on both sides. Let sit for about 20 minutes to bring them to room temperature. 

In a large cast iron skillet, heat the oil. Fry the pork chops until browned. Turn the pork chops over and fry the other side until done or until the meat registers 145° with a meat thermometer inserted into the center of the pork chops.  Remove the chops to a plate and keep warm.

Add butter to the skillet and melt. Over medium high heat, whisk in flour, basil, beef bouillon and black pepper. Stirring constantly, cook for at least two minutes to remove the flour taste.  

Pour milk into the butter mixture, stirring constantly until the mixture thickens and is bubbly.  This can take 4 to 6 minutes. Salt and pepper the gravy to taste.  If the gravy is too thick, add more milk. Pour sauce over the pork chops and serve. 

You can also put this in the oven and bake at 350° for 30 minutes.