2 cups Italian salad dressing
1/4 cup soy sauce
1/2 tsp pepper
4 boneless pork chops
-Mix dressing, soy sauce, and pepper in a bowl
-place pork chops in a skillet over medium heat
-cover with dressing mixture
-Cover skillet and cook pork shops 25 minutes turning occasionally
-remove cover, reduce heat to low and continue cooking to desired doneness
NOTES:
-2 cups of dressing is actually nearly a whole bottle, so I just use the whole bottle
-takes nearly twice a long to cook Costco monster sized pork chops
-I did not name this recipe)
(original recipe received from allrecipes.com)
Monday, December 3, 2007
Banana Bread
2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 1/2 cup mashed banana
1 cup sugar
2 beaten eggs
1/2 cup melted butter/margarine
-grease sides of and bottom of bread pan or muffin tins
-preheat oven to 350'
-combine flour, baking powder, baking soda, cinnamon, nutmeg, & salt in a large bowl
-make a well in the center and set asside
-Combine bananas, sugar, eggs and butter
-Add wet mixture all at once to the dry flour mixture
-Stir until no dry left and spoon into pan
-Bake at 350' for 55-60 for a bread pan.....45-50 for muffins
Notes:
-I always add about three times as much cinnamon and nutmeg than recipe calls for. I also add a dash of cloves and ginger....or pumpkin pie spice if I have it
-I have substituted applesauce for either egg or butter (1/2 cup)
-I have subsituted pumpkin puree for egg (1/2 cup)
-I have added frozen and fresh berries, with no changes to time or temp.
(original recipe received from KC)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 1/2 cup mashed banana
1 cup sugar
2 beaten eggs
1/2 cup melted butter/margarine
-grease sides of and bottom of bread pan or muffin tins
-preheat oven to 350'
-combine flour, baking powder, baking soda, cinnamon, nutmeg, & salt in a large bowl
-make a well in the center and set asside
-Combine bananas, sugar, eggs and butter
-Add wet mixture all at once to the dry flour mixture
-Stir until no dry left and spoon into pan
-Bake at 350' for 55-60 for a bread pan.....45-50 for muffins
Notes:
-I always add about three times as much cinnamon and nutmeg than recipe calls for. I also add a dash of cloves and ginger....or pumpkin pie spice if I have it
-I have substituted applesauce for either egg or butter (1/2 cup)
-I have subsituted pumpkin puree for egg (1/2 cup)
-I have added frozen and fresh berries, with no changes to time or temp.
(original recipe received from KC)
Mom's traditional holiday rolls
A turkey dinner is not a 'real' holiday meal without these rolls!
2 cups warm water
2 pkg dry yeast
1/2 cup sugar
1/4 cup shortening
1 egg
1 tsp salt
6-7 cups of flour
-pour warm water into a large mixing bowl
-Sprinkle in yeast and stir until dissolved
-Add sugar, shortening, egg, salt and half of the flour
-beat with a wooden spoon until smooth
-Add remamining flour a cup at a time until the dough is easy to handle
-place dough into a grease bowl and rub shortening on ball of dough
-refrigerate over night
-Grease all muffin tins with shortening
-Form 3/4 in balls and placd 3 balls into each greased muffin tin
-mix egg yolk and 2T water and brush tops
-cover with light towel or foil and place in warm area of the kitchen until dough doubles in size
-Bake at 400 deg for 12 minutes
makes 24 rolls
NOTES:
-make sure to cover hands with shortening or flour when rolling ball, the dough is very sticky
(original recipe received from my Mom....it came from a recipe booklet that came with one of the ingredients (don't remember which one) back in the late 60's, early 70's.)
2 cups warm water
2 pkg dry yeast
1/2 cup sugar
1/4 cup shortening
1 egg
1 tsp salt
6-7 cups of flour
-pour warm water into a large mixing bowl
-Sprinkle in yeast and stir until dissolved
-Add sugar, shortening, egg, salt and half of the flour
-beat with a wooden spoon until smooth
-Add remamining flour a cup at a time until the dough is easy to handle
-place dough into a grease bowl and rub shortening on ball of dough
-refrigerate over night
-Grease all muffin tins with shortening
-Form 3/4 in balls and placd 3 balls into each greased muffin tin
-mix egg yolk and 2T water and brush tops
-cover with light towel or foil and place in warm area of the kitchen until dough doubles in size
-Bake at 400 deg for 12 minutes
makes 24 rolls
NOTES:
-make sure to cover hands with shortening or flour when rolling ball, the dough is very sticky
(original recipe received from my Mom....it came from a recipe booklet that came with one of the ingredients (don't remember which one) back in the late 60's, early 70's.)
Swired Cheesecake Nibbles
36 vanilla wafers
1 package Nestle toll-house SWIRLED semi-sweet & white chocolate chips, divided
2 pkgs (8oz ea) cream cheese, at room temperature
1/2 cup granulated sugar
2 T all-purpose flour
2 large eggs
1 t vanilla extract
-Preheat oven to 350 deg
-Place 36 2inch foil bake cups on baking sheet with sides.
-Place one vanilla wafe flat-side down on bottom of each cup
-Place 5-6 morsels on top of each wafer
-Beat cream cheese, sugar and flour in large mixer bowl until creamy
-Add eggs and vanilla extract, beat well
-Spoon heaping tablespoon of cream cheese mixture into each back cup
-Back 15-17 minutes until just set, but not browned
-Remove from oven o wire rack
-While still warm, top cheesecakes with remaining morsels (morsels will sofen but will retain shape)
-cool completely
-cover and refrigerate
NOTES:
-I could not find 2" foil cups, so I used the typical 2.5" ones. therefore the wafers did not cover the entire bottom of the cup and the batter did not fill 36 cups. It was no big deal that that wafer was too small...BUT in the future I will increase the ingredients by one half or even double it to make a full 36 pc batch and to make taller cakes.
- I bought both semi-sweet/white chocolate and milk choc/peanut butter morsels with the intention of making one batch of ss/wc and one batch of mc/pb....but in the end, I just mixed all of the morsels together.
(original recipe found in Sunday coupons)
1 package Nestle toll-house SWIRLED semi-sweet & white chocolate chips, divided
2 pkgs (8oz ea) cream cheese, at room temperature
1/2 cup granulated sugar
2 T all-purpose flour
2 large eggs
1 t vanilla extract
-Preheat oven to 350 deg
-Place 36 2inch foil bake cups on baking sheet with sides.
-Place one vanilla wafe flat-side down on bottom of each cup
-Place 5-6 morsels on top of each wafer
-Beat cream cheese, sugar and flour in large mixer bowl until creamy
-Add eggs and vanilla extract, beat well
-Spoon heaping tablespoon of cream cheese mixture into each back cup
-Back 15-17 minutes until just set, but not browned
-Remove from oven o wire rack
-While still warm, top cheesecakes with remaining morsels (morsels will sofen but will retain shape)
-cool completely
-cover and refrigerate
NOTES:
-I could not find 2" foil cups, so I used the typical 2.5" ones. therefore the wafers did not cover the entire bottom of the cup and the batter did not fill 36 cups. It was no big deal that that wafer was too small...BUT in the future I will increase the ingredients by one half or even double it to make a full 36 pc batch and to make taller cakes.
- I bought both semi-sweet/white chocolate and milk choc/peanut butter morsels with the intention of making one batch of ss/wc and one batch of mc/pb....but in the end, I just mixed all of the morsels together.
(original recipe found in Sunday coupons)
Kick Ass Soft Chocolate Chip Cookies
2 1/4 cup flour
1 tsp baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 oz) package instant vanilla pudding mix
2 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips
-Preheat oven to 350 degrees
-Sift together flour and baking soda, set aside
-In a large bowl, cream together butter, brown sugar and white sugar
-Beat in instant pudding mix until blended
-Stir in eggs and vanilla
-Blend in the flour mixture
-stir in chocolate chips
-Drop cookies by rounded spoonful onto ungreased cookie sheets
-Bake for 10-12 minutes in preheated oven, edges should be golden brown
NOTES:
-eggs can be replaced by 1/4 cup of applesauce per egg. I added 1.5 minute bake time when replacing the eggs
-recipe says that any flavor of pudding mix can be used (I have only used vanilla)
-1 cup chopped walnuts are in original recipe...but I hate nuts in cookies, so I leave them out...
- last Christmas I made a batch with butterscotch chips, white chips, and milk chocolate chips (2 total cups of chips)...and it turned out really good!
(original recipe received from allrecipes.com)
1 tsp baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 oz) package instant vanilla pudding mix
2 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips
-Preheat oven to 350 degrees
-Sift together flour and baking soda, set aside
-In a large bowl, cream together butter, brown sugar and white sugar
-Beat in instant pudding mix until blended
-Stir in eggs and vanilla
-Blend in the flour mixture
-stir in chocolate chips
-Drop cookies by rounded spoonful onto ungreased cookie sheets
-Bake for 10-12 minutes in preheated oven, edges should be golden brown
NOTES:
-eggs can be replaced by 1/4 cup of applesauce per egg. I added 1.5 minute bake time when replacing the eggs
-recipe says that any flavor of pudding mix can be used (I have only used vanilla)
-1 cup chopped walnuts are in original recipe...but I hate nuts in cookies, so I leave them out...
- last Christmas I made a batch with butterscotch chips, white chips, and milk chocolate chips (2 total cups of chips)...and it turned out really good!
(original recipe received from allrecipes.com)
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