Mushroom Pork Chops

This is one of my favorite meals to have when we visit Landon's dad. However, there's not much of a real recipe, so this is what it's turned in to (mostly with Landon's help) over the last 7 years...

Mushroom Pork Chops
~6 boneless pork chops
butter
1 pkg sliced mushrooms
1 can cream of mushroom soup
1 taste soy sauce
1/2 c sour cream
~1/2-1 cup milk
Seasonings (pepper, salt, paprika, seasoning salt)

Fry pork chops in butter to sear. Cook mushrooms in separate pan, then add to butter.
In same pan mushrooms were cooked add 1 can cream of mushroom soup, 1 taste of soy sauce, a little milk at a time for desired consistency, 1/2cup sour cream, and seasonings (pepper, salt, paprika, seasoning salt).

Add pan with mixture to frying pan with chops and mushrooms. Place frying pan mixture in 9x13 pan and cook in oven for 30 min. at 350*.

We usually serve these with garlic mashed potatoes.

Chocolate Eclairs

This is the dessert we have as a family while we watch the Christmas Devotional together. It comes from Landon's kitchen bible, The Ultimate Southern Living Cookbook.


Chocolate Eclairs

1 recipe Cream Puff Paste
Pudding
Chocolate Frosting

Cream Puff Paste
1 c water
1/2 c butter or margarine
1 c all-purpose flour
1/8 t salt
4 large eggs
Combine water and butter in medium saucepan; bring to a boil. Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.

Pudding (we've tried it with boxed pudding as well, both are good)
1/3 c sugar
1 1/2 T cornstarch
1 1/2 c milk
1 large egg, beaten
1 T butter or margarine
1 t vanilla extract
Combine sugar and cornstarch in a heavy saucepan, stirring until blended. Gradually stir in milk, egg, and butter. Cook over medium heat until thickened and bubbly, stirring often. Cook 1 more minute. Remove from heat and stir in vanilla. Cool completely. Yield: 2 cups.

Chocolate Frosting
2 T butter or margarine
1/4 c milk
1/2 c (3oz) semisweet chocolate morsels
1 1/2-2 c sifted powdered sugar
Combine butter and milk in a heavy saucepan; cook over medium heat, stirring constantly, until butter melts. Remove from heat. Add chocolate morsels, and beat until smooth; cool.
Gradually stir in enough powdered sugar for spreading consistency. Yield: 1 cup.

Drop cream puff paste by level one-fourth cupfuls 2 inches apart onto ungreased baking sheets, shaping each portion into a 5- x 1.5-inch rectangle. Bake at 400* for 40 minutes or until golden and puffed. Cool away from drafts.
Cut top off each eclair; pull out and discard soft dough inside (we never do this step). Fill bottom halves with pudding; cover with top halves. Drizzle chocolate frosting over tops. Yield 8 servings.

Orange and Dark Choclate Buttermilk Scones

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons orange zest

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/4 cup plus 2 tablespoons cold buttermilk

1/2 cup dark chocolate chips

1. Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together.

3. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.

4. Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when served immediately with butter and jam!

Free Form Bread

Here is the basic recipe, we have had fun adding all sorts of stuff, cloves of garlic halved, fresh chopped rosemary, kalamata olives halved, handful of asiago cheese, substitute 1/2 cup flour for freshly ground wheat flour, really whatever you can think of!
But i usually just make it as is:

1 package dry yeast
2 cups warm water
1 tbsp sugar
2 tsp salt
4 cups flour
0il
corm meal
melted butter

Place yeast water and sugar in bowl stir until warm and let stand 2 mins. Add flour and stir until blended, do not knead. cover and let rise 1 hr or until double in size. Flour hands remove from bowl and place in two rounds on oiled baking sheet that has been dusted with cornmeal. let rise an additional hour. brush the top with melted butter being careful not to deflate. Bake at 425 for 10 mins. reduce oven heat to 375 and bake an additional 15 mins. remove from oven brush with butter and sprinkle with salt. serve warm.

Scrambled eggs

Scrambled eggs!??!?! Yes! I know what you are thinking, BUT unless you are perfectly satisfied with you scrambled eggs every time you make them, PLEASE give this a try and I guarantee you will be impressed.

I love scrambled eggs, but have found that mine are very unpredictable, so i have been experimenting and found that this works EVERY TIME!

I have put together a bit of a tutorial,

Wisk together:
4 eggs
2 tbsp water
1/4 tsp salt
and a little pepper if you please

Heat skillet over med heat melting 1 tbsp of butter.
Pour in eggs and cook until edges are starting to set. (as seen in my lovely picture)
do not touch, stir, or bother in any way.

once edges are set,using a silicone spatula using long strokes "scrape" up egg curds

continue doing so until eggs are set.

and they look like this

DO NOT over mix or stirr, just scrape the bottom, and do not over cook. once they are set they are done! serve immediately!

Good luck let me know how it works out!

Better than KFC Biscuits

These are SOOO good. I did not make the butter, just served them with eggs and Bacon!! Loved it, thought I would share!

http://www.foodnetwork.com/recipes/neelys/buttermilk-biscuits-recipe/index.html

Crunchy homemade granola

I modified this recipe from one that a friend gave me. We love it and eat it all the time with vanilla yogurt and fresh blueberries.

DRY:
3 cups rolled oats (NOT quick or instant)
3/4 cups whole roasted almonds chopped (roast your own raw almonds or find ones with no added salt)
dash salt
2 Tbsp brown sugar packed
2/3 cup UN-sweetened coconut flakes

WET:
1/2 cup honey
1/3 cup olive oil
2 Tbsp water
2 tsp cinnamon
2 tsp vanilla
2 tsp almond extract

Combine dry ingredients in large mixing bowl, stir
In med sauce pan combine all wet ingredients over high heat. Boil about a minute stir constantly, will foam.
pour wet over dry.
Bake on greased metal baking sheet for 25 mins at 325 stirring half way.
remove from oven, cool completely and immediately transfer to air tight container.

SUGAR COOKIES

Valentine's Day version...

Some I made a few months back for our YW Night in Excellence...

1 lb margarine (4 sticks)

3 eggs

2 c. sugar

2 tsp. vanilla

2 tsp. lemon extract

*Cream margarine and butter, then add rest of above ingredients and mix until smooth.

ADD:

1 tsp. baking soda

1/4 tsp. salt

6 c. flour

*Mix well. Chill in refridgerator at least 3o minutes.

*Roll out dough onto a floured surface, cut into desired shapes.

*Bake @ 375 degrees for 6-8 minutes.

*If sticky when rolling add more flour.

Plain Frosting:

1/4 c. shortening and small amount of margarine (1/3 stick)

~ 4 c. powdered sugar

milk...~1-2 TBSP

cap full of vanilla. Whip all until smooth, then frost cookies.

Cream Cheese Frosting: (by, Melissa Wolthuis)

1 stick butter

1 8oz pkg cream cheese

*Mix till very smooth, then add:

~4 c. powdered sugar

I also add a tiny bit of vanilla

FROST AND DECORATE COOKIES....THEN TRY TO EAT JUST ONE!

Sweet Berry Bruschetta

Perfect Valentine's Day Breakfast!

**Recipe from Melinda Christensen**

10 slices french bread, 1/2 inch thick

5 tsp sugar, divided

6 oz. fat free cream cheese (I did the 1/3 less fat kind)

1/2 tsp. almond extract

3/4 c. fresh blackberries

3/4 c. fresh raspberries (I substituted both berries for strawberries because that's what I had)

1/4 c. slivered almonds, toasted

2 tsp. powdered sugar, plus extra for dusting

Place bread on an ungreased baking sheet; lightly coat with cooking spray.

Sprinkle with 2 teaspoons sugar.

Broil 3-4 inches from the heat for 1-2 minutes or until lightly browned. ***I WOULD RECOMMEND WATCHING THE WHOLE TIME, it doesn't take long at all..... TOTALLY BURNED MY FIRST PAN WHILE I WAS CUTTING STRAWBERRIES!**
In a small bowl, combine the cream cheese, almond extract, powdered sugar, and remaining sugar.

Spread over toasted bread. Top with berries and almonds; dust with powdered sugar.

Chicken and Israeli Couscous

This dish is crazy good, in fact I can't stop thinking about how good it was and will probably make it again next week! AND it is a one skillet meal!

Israeli couscous can be bought at one of the 2 Mediterranean markets in Hilliard (one is next to the Olive Tree)It can also be called Mediterranean couscous. I have heard that Giant Eagle also carries it but am yet to confirm that.

This Serves 2 people.

2 fresh (not frozen)chicken breasts
1 shallot (about three TBSP) chopped
2-3 cloves garlic, minced
1 lemon, juiced and zested
3 TBSP olive oil
3/4 cup Israeli or Mediterranean couscous
1 1/2 chicken stock
1/4 tsp crushed red pepper flakes
1/2 cup or 6 oz package feta
1 bag baby spinach about 6 cups

heat oven to 200. Heat 1 TBSP olive oil in 12 inch skillet over med-high heat until barely smoking. Pound chicken until even thickness. Dry chicken with paper towel. Season with salt and pepper, dip in flour and shake off excess. Place in skillet and cook 6-9 mins on each side (depending on how thick your chicken is) until done or instant read thermometer reads 160 to 165. When done place on oven safe plate tent with foil and place in oven to keep warm.

Wipe skillet with paper towel. heat 1 TBSP olive oil over med heat add couscous and toast until golden brown about 2-3 mins. add shallot,1/8 tsp of the red pepper flakes, 1/2 tsp lemon zest, and garlic reserving 1/2 tsp for later. Sautee until fragrant, about 1 min. Add chicken stock, bring to light boil and reduce heat to low. simmer until al dente, about 10 mins.

Meanwhile, combine 1 tbsp lemon juice, 1 tsp zest, 1/2 tsp garlic, 1/8 tsp red pepper flake

When couscous is done, stir in one large handful of spinach at a time until all is incorporated and cooked down. Stir in remaining of lemon juice, and plate onto two plates. top each plate with the feta and stir in. Place chicken breast on top and drizzle with vinegarette.Serve.

Baked Chicken Chimichangas

3 cups chicken, cooked and shredded

2/3 c. salsa (I used 1 c. maybe more)

1/2 c. green onion sliced

1 tsp cumin

1 tsp crushed oregano

1/2 tsp salt

8 med flour tortillas

1/4 c. melted butter (1/2 stick)

1 c. shredded cheddar cheese

*I cooked chicken ahead of time in crockpot so when it came time to make the chimichangas it went really fast. Put frozen chicken in crockpot first thing in the morning w/ 1 c. water and a chicken bouillon cube. Cook on low 7-8 hours then shred.

*Combine shredded chicken, salsa, onion, cumin, oregano and salt in a saucepan and simmer 5-10 min till most of liquid is gone (there's not a lot to begin with).

*Brush one side of a warm tortilla with melted butter. Flip over and fill the opposite side with 1/3 c. chicken mixture down the center, and about 2 TBSP of cheese (or more as desired).

*Fold up ends of tortilla, then lift/roll sides (parallel to chicken mixt) till overlapped. Place seam side down in 9x13 pan. Brush any extra butter on tops of rolled tortillas in pan.

*Bake @ 475 degrees for 13 minutes or till crispy, golden brown.

*Top with guacamole, sour cream, or salsa....or all three if you're indecisive like me!

*Recipe can be doubled and frozen.

Pasta Fagioli

As a new year resolution Brett and I are on a quest to EAT LESS MEAT! ( This does not mean a vegetarian meal since I much prefer chicken stock to vegetable stock) This is one of our many attempts. You must try this soup, it is surprisingly filling (for being a soup and a meatless soup at that.)


Ingredients
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can diced tomatoes with basil, garlic and oregano
2 1/2 cups water
2 cans reduced-sodium chicken broth or 32 oz box
2 cups small pasta shells
2 teaspoon Italian seasoning
1 bunch fresh kale,wash,remove stems, chop into 1-inch pieces
2 cans great norhtern beans, drained and rinsed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan, for serving

Directions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2. Stir in tomatoes, broth, 2 1/2 cups water, and salt Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, and pepper. Heat through.
4. Ladle into bowls; sprinkle with Parmesan.

Zuppa Toscana (Olive Garden Soup)

I got this recipe from a friend Lacey Stewart. Delish!

1lb ground italian sausage, MILD

1 1/2 tsp Crushed red pepper (measure exactly, it makes the soup spicy)

1 large diced white onion

4 TBSP bacon pieces

2 tsp garlic puree (I used the minced garlic from a jar)

10 Cups Water

5 cubes chicken bouillon

1 Cup Heavy Whipping cream

3-4 large potatoes (sliced thin--about1/4 inch, scallop shape, flat )

1/4 bunch of Kale (broken into small pieces)

Saute sausage and red pepper in large soup pot.

Drain Excess fat, and refridgerate in a different container

In same large pot saute onion and garlic over low-medium heat for ~15min, or until onions are soft

In seperate pan, saute bacon pieces, when done, add to the onion/garlic mixture.

Add Chicken bouillon and water to the large pot and heat until it starts to boil.

Add sliced potateos and cook until soft (I kept it at a very slow boil and cooked about 10-15 min....don't let them get mushy)

Add heavy cream and cook until thoroughly heated ~1 min.

about 20-30 min before serving add in sausage and Kale, let it all heat through (without boiling) and serve.

The soup does have a little kick to it. You could add less crushed red pepper if you don't like it hot! Serve with rolls.

Peppermint Meltaways

Recipe from Taste of Home (and yes, they really do melt in your mouth)

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 
  FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls (I used a small cookie scoop). Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Chocolate Peanut Butter Cup Pudding Pie

1/4 c. creamy peanut butter

1 c. cold milk

1 small box Jello Chocolate INSTANT pudding

1 tub (8 oz) chocolate cool whip (this isn't sold everywhere. I used regular and it tasted fine)

1 Oreo premade pie crust

2 TBSP hot fudge

Place peanut butter in large bowl, gradually whisking in milk till well blended. Add dry pudding mix. Beat 2 minutes (mixture will be thick) Stir in 1/2 of the cool whip.

Spoon mixture into crust and top with the rest of the cool whip.

Refridgerate at least 3 hrs.

Drizzle hot fudge over pie before serving. Serves 8.

*I also drizzled melted peanut butter onto the pie.....melt it in microwave, spoon into plastic baggie, snip off a corner and use bag as dispenser.

Super easy and yummy!

Pecan Tassies

1 stick butter, room temp

3 0z pkg cream cheese, room temp

1 c. flour

1 egg

3/4 c. brown sugar

1 TBSP melted butter ( I used 1 1/2 TBSP)

2/3 c. coarsely chopped pecans

PASTRY:

beat cream cheese and butter till combined. Stir in flour just until incorporated. Press a rounded tsp size into bottom and up the sides of an UNGREASED (24 ct.) mini muffin pan. *Dip fingers in flour so they don't stick to pastry.

FILLING:

beat egg, brown sugar, and melted butter until combined. Stir in chopped pecans. Spoon 1 heaping tsp of mixture into each pastry cup (*do not over fill...if the filling cooks onto the pan they are hard to remove*).

BAKE @ 325 degrees for 25-30 minutes or till pastry is golden and filling is puffed. Cool 5 min or so in pan, then transfer to wire rack to finish cooling. I slid a knife between the pastry and pan to help loosen and they popped right out.

These appear crumbly on top, but the centers are gooey and yummy!!

Maple Cinnamon Rolls

These are Grandma Joani's famous cinnamon rolls. They are the delicious love child of a Cinnamon Roll and a maple doughnut bar. You must try this recipe.
But beware... It literally takes all day, especially in the winter when dough rises a little slower!


In measuring cup combine:
• 2 packages yeast
• ½ cup water
• ½ tsp sugar
In mixer combine:
• 2 cups milk, warmed
• 1 cup oil
• 1 cup sugar
• 2 tsp salt
Add:
• 2 cups flour , beat.
• 4 eggs, then beat
• yeast mixture that has ripened
• 5-6 cups of flour some times i have to use 6 1/2 cups
“dough should be sticky but shouldn’t stick to you”


Pour into Oiled bowl. Cover and let rise until double in size(2-3hrs)Punch down and let rise again. Divide dough into 2 portions. Roll 1/2 inch thick into an 8 x14 inch rectangle. Spread with a generous amount of butter, white sugar, brown sugar and cinnamon. Roll tightly from the long end sealing at the end. Cut into 1 1/2 inch rolls using dental floss. Lay on greased pan. Let rise until double in size. Bake at 350 for 15 to 20 mins. cool completely before frosting
Maple Frosting
cream together 2sticks softened butter
baby size can of evaporated milk
maple flavoring to taste
and powdered sugar to desired thick fluffy consistency

Pine Nut Pasta Salad

1 pound shaped pasta cooked a few minutes shy of al dente
1/2 cup pitted kalamata olives pitted and cut in half
1/2 cup chopped parsley
1/2 cup pine nuts toasted
6 oz package of feta
1 pint cherry tomatoes halved
1 diced red or orange bell pepper

dressing
1/2 cup olive oil
juice of 1 lemon
3-5 cloves of garlic minced
ground pepper to taste

cool pasta. Mix salad ingredients together top with dressing toss and chill

Apple pie

Double Pie crust
2/3 plus 2 Tbsp chilled shortening
2 cups flour
1/2 tsp salt
4-3 Tbsp ice water
cut shortening into salt and flour. Sprinkle with ice water ant mix until dough forms
divide into two balls and chill for at least 15 mins
roll out and top and bottom crusts


Filling
6 cups peeled, cored and sliced apples
use combination of Jonathon, granny smith and honey crisp use more than one kind
1 Tbsp lemon juice
2 Tbsp flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine in large bowl. press into pie plate that has been lined with bottom crust
tot with 2 Tbsp butter thinly sliced
Top with second pie dough. Tuck top into bottom and pinch together to seal.

Cut slits to vent steam
brush top with one egg yolk mixed with 1/8 tsp cinnamon and 2 tsp sugar. Cover edges of pie crust with foil.

Bake in oven preheated to 450 for 15 mins
reduce heat to 350 and bake an additional 40 mins

Dinner in a Pumpkin

We've been having dinner in a pumpkin for Halloween in the Jensen family since before I can remember. I LOVE it and this year we got to share it with the Gaileys and the Tracys. Unfortunately it's my grandma's recipe, so there isn't a real recipe but this is what my mom came up with with a few additions...

Brown 1 lb of hamburger with 1 onion chopped. Drain.
Preheat oven to 375.

Cook 2 quarts (8 cups) of tomatoes, 2 cans tom. sauce, two cans tom paste, 1T chili powder, a few dashes of Tabasco, 2T worch. sauce, 1T garlic salt, 1t salt, 1t pepper. Add hamburger and cook til warmed throughout. Add 1 box macaroni noodles (we used mini penne noodles this time) straight from the box, stir and add to pumpkin. It will be a little soupy.

Bake at least 90 minutes. (I think it ended up taking closer to two hours this year.) It's done when the noodles are soft and pumpkin scrapes easily from sides.

Remove from oven and serve from pumpkin, scraping sides of pumpkin to add squash to mixture.