Baked Pork Chops

 

This is a simple way to serve pork chops for your supper menu. It is quick and easy for those times when you don't want to cook. The pork chops remain moist and tender. 

Serve with  Creamy Mashed Potatoes and Delicious Peas and Mushrooms along with Easy Old Fashioned Apple Crisp for dessert.

Ingredients

1 egg, beaten
2 Tbs. water
6 pork chops
2 Tbs.flour
1 1/2 c. Italian stuffing mix, crushed (or other flavored stuffing mix. )

Directions

Heat oven to 400°.

In a shallow bowl, beat egg and water together.  Beat well until frothy.

In a shallow dish, combine flour and stuffing mix.  

Dip each side of the pork chops into the egg and water mixture. Allow the excess to drip off.  Then dredge each side of the pork chop in the flour and stuffing mix. 

Place the pork chops on a baking sheet.  

Bake for 20 minutes or until done.  Turn the pork chops over after 10 minutes baking time, so both sides  brown. 

Carrot Delight

If members of your family do not like carrots, then this dish may change their minds.  It is easy to make and goes perfect with almost any dish.   

Ingredients

2 c. cooked carrots, mashed
1c. milk
1 c. cracker crumbs
1/2 c.  sharp cheddar cheese, shredded
1 onion, chopped
1/3 c. soft butter
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper
3 eggs, beaten well

Directions

Heat oven to 350°. Grease or spray a 1 1/2 quart casserole dish.

In a bowl, combine carrots, milk, cracker crumbs, shredded cheddar cheese, onion, butter, salt, pepper and red pepper.  Mix well.  

Gently mix in the beaten eggs.  

Bake for 30 minutes, or until done.

Serve with buttered green peas and meat of your choice.

Chicken And Dumpling Stew

Seasons are changing, and it is time to start thinking about warming meals.  Chicken stew with dumplings is that kind of meal. This meal is perfect for when you want to just relax with a bowl of comfort food or for when you are feeling under the weather.

Ingredients

1 3 lb. chicken, disjointed
salt and pepper to taste
3/4 c. flour, divided
1 Tbs. cooking oil
1 Tbs. butter
1 onion, sliced
2 ribs celery, chopped
4 garlic cloves
1/2 c. chicken stock
2 bay leaves
1 tsp. poultry seasoning
1 tsp. parsley flakes
1 can cream of chicken soup
1 2/3 c. milk, divided
1 (10 oz.) pkg frozen mixed vegetables
2 c.  Biscuit Baking Mix
1/4 tsp. thyme
1/2 tsp. parsley flakes
2/3 c. milk

Directions

Season chicken pieces with salt and pepper.  Place 1/2 c. flour in a low sided bowl. Dredge the chicken in the flour and shake off excess.

In a large cast iron Dutch oven pot or a large stockpot, heat cooking oil and butter. Brown the chicken pieces in the hot oil on both sides. This takes about 8 minutes on each side.

Add the onions, celery, garlic, chicken stock, bay leaves, poultry seasoning and parsley.  Turn heat down low.  Cover and simmer for 30 minutes.

Stir in the cream of chicken soup and 1 1/2 c. milk.  Mix in the frozen vegetables and bring to a boil over medium heat.  Cover and reduce heat back down to low.  Simmer for 10 minutes, stirring occasionally.

In a bowl, combine biscuit mix and 1/3 cup milk. Stir until just combined.  Drop dumplings from a spoon on top of the bubbling stew.  Cook uncovered for 10 minutes.  Then place a lid on the top and cook an additional 10 minutes, or until the dumplings are done.  To test dumplings to see if they are done, stick a toothpick or skewer through one of the dumplings.  If it comes out clean, the dumplings are cooked through.

Enchilada Sauce Mix

It is so easy to make your own seasoning blends.  Forget about buying the prepackaged seasoning mix at the grocery store.  Making your own is so economical, it will save you money, and it tastes better too.

Ingredients

3/4 c. chili powder
3/4 c. dried onion flakes
1/2 c. paprika
1/2 c. cornstarch
6 Tbs. salt
1/4 c. brown sugar or sugar
1/4 c. ground cumin
1/4 c. garlic powder
2 Tbs. cayenne pepper (more or less depending on the amount of heat you want)
2 Tbs. oregano

Directions

In a large jar or bowl combine ingredients, mixing thoroughly. 

Store in a glass jar or an airtight container that has a tight-fitting lid. 

Enchilada sauce

Ingredients

1 c. water, divided
1 c. tomato sauce
4 to 5 Tbs. Enchilada Sauce mix

Directions

In a saucepan, combine tomato sauce and 1/2 cup water.  Cook and stir over medium heat until mixture comes to a boil. 

In a bowl, combine 1/2 cup water and 4 to 5 tablespoons enchilada sauce mix.  Mix well.

Pour the mixture into the tomato sauce mixture and bring to a boil again.  Turn the heat to low and simmer for 2 to 3 minutes.

Or if you want to use the seasoning on its own to flavor ground beef, use 2  tablespoons of enchilada seasoning per pound of beef or chicken.

Baking Powder Biscuits

For light and fluffy biscuits, make sure the butter is still cold in the dough when you put the biscuits into the hot oven. Steam rises from the butter as it melts, and that is what creates the fluffiness of the biscuits.  And never overwork the dough, or the biscuits will be tough.

Ingredients

3 c. flour
3 Tbs. sugar
1 Tbs. and 1 tsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
3/4 c.  very cold butter
1 c. whole milk or buttermilk
1 egg

Directions

Preheat oven to 425°.  Line a baking sheet with parchment paper. 

In a large bowl, combine flour, baking powder, sugar, and salt. Use a whisk to thoroughly mix the ingredients, as it also lightens the flour.

Cut the butter into the flour using a pastry cutter or two table knives held together in your hand.  The butter should resemble coarse crumbs or small peas. 

In a small bowl, combine the milk and egg together.  Pour the mixture into the flour and stir the dough just until the ingredients are combined.  It is very important to not over mix the dough, or it will be tough. 

Turn the dough out onto a floured surface and bring the dough together with your hands.  If the dough is too sticky to work with, add a little more flour.  However, you want the dough to still have some stickiness to it for excellent biscuits.

Working quickly, but gently, with your hands, flatten out the dough. Fold the dough in half over itself and gently press the layers together.  Turn the dough a half turn. Fold the dough over itself again and gently press the layers together.  Repeat this process 5 times. 

Flatten the dough out with your hands until the dough is 1-inch thick.  Cut the dough with a biscuit cutter or a glass, lightly dusted in flour to keep the dough from sticking to the cutter. Do not twist the cutter. Instead, press the cutter straight down into the dough. Cut as many biscuits as you can.  Then, gently re-work the dough so you will get another biscuit or two from the dough.

Place the biscuits onto the prepared baking sheet, placing the biscuits close together. 

Bake for 12 minutes, or until the tops begin to turn a light golden brown color and the bottoms are browned. 

Brush the tops with melted butter.

Ground Beef, Peppers, and Rice Skillet Meal

Growing up, my mother made stuffed peppers throughout the late summer and fall months.  I loved eating the meat and rice inside the pepper, but not the pepper itself.  If you have little ones like this, chop up the peppers and put it in with the meat. Same great flavor and a lot less waste. 

It is safe to note that the peppers that I didn't eat when I was younger, never went to waste. My mother loved peppers, so she happily ate mine.

Ingredients

3/4 c. long grain rice
1 lb. ground beef
2 sweet peppers, chopped
1 onion, chopped
3 cloves garlic, minced
3/4 c. long grain rice
2 ( 14oz) can. diced tomatoes with chilies or jalepenos
2 c. beef broth or stock **
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 tsp. Italian seasoning
salt and pepper to taste
1 1/2 c. shredded cheese

Directions

In a large cast iron skillet or Dutch oven, combine beef, peppers, and onion.  Cook until the meat is browned and the vegetables are tender. Drain off excess grease.

Stir in rice, diced tomatoes, beef broth or stock, tomato paste, Worcestershire sauce, and  Italian seasoning.  Add salt and pepper to taste. Bring the mixture to a boil.

Reduce heat and cover the skillet or Dutch oven with a lid.  Cook for about 18 to 20 minutes or until the rice is tender and done, stirring occasionally.

Top with shredded cheese. Cover and let cheese melt over low heat.  Serve and enjoy!

Notes:

Instead of beef broth or stock, add 2 cubes or teaspoons beef bouillon to hot water. 

 

Butterscotch Pudding From Scratch

Butterscotch Pudding

This pudding is smooth and creamy. It is comfort food. We love butterscotch pudding, especially while it is still warm. No need for a dollop of whipped cream, but you can do that if you like.

The other day, we cheated and used a box of pudding mix. I was tired, and it was late, and we thought it would be very good.  It tasted horrible when compared with our homemade version.     

Ingredients

1/2 c. dark brown sugar
1/2 tsp. salt
3 Tbs. cold water
1 c. whole milk
1 c. heavy cream or evaporated milk
3 Tbs. cornstarch
2 eggs
3 Tbs. butter
1 tsp. vanilla

Directions

In a small bowl, whisk the eggs and cornstarch together very well. Mix until smooth. Set aside.

In another bowl, mix the whole milk and heavy cream or evaporated milk together. Set aside.  

In a heavy bottom saucepan, combine brown sugar, salt, and water.  Cook and stir over medium-low heat until the sugar melts and dissolves. Bring to a rapid bubble. Cook for 5 to 6i minutes, but do not stir.  Do not walk away from this, as you need to make sure the sugar does not burn. It should begin to have that carnalized aroma and the temperature should be about 240°.

Whisking constantly, slowly pour the milk and heavy cream into the brown sugar mixture.  Be very careful because it will sizzle and splatter. 

Cook and stir over medium heat until the mixture comes to a boil.  Turn off the heat.  

Whisking the eggs and cornstarch mixture constantly, slowly pour some of the brown sugar mixture into the beaten eggs.  Do not stop stirring the eggs, or they will cook and scramble. Slowly pour the egg mixture into the brown sugar mixture, whisking constantly. 

Place the pan over medium-low heat.  Stirring constantly, cook until the mixture comes to a bubble and begins to thicken. Then switch to a spoon, so you can scrape the bottom and sides of the pot. Cook and stir until the pudding comes to a boil. Cook for 1 minute. Remove from heat.

Stir in butter and vanilla, mixing until the butter is completely smooth and incorporated into the pudding. 

Serve either warm or pour into serving bowls and cover with plastic wrap. Refrigerate 4 to 6 hours.