Meats

Somothered Pork Chops

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Bake at 350 for 1 hr, 20 mins.

6 center cut pork chops (1 in thick)

1 teas salt

1/2 teas pepper

1/4 cup pancake mix

2 tables vegetable  shortening

3 medium size onions, peeled and sliced

For Gravy:

1 teas salt

1/2 teas pepper

1 tables sugar

1/4 cup flour

2 cups boiling water

Wipe chops dry after rinsing under cold water. Sprinkle with the salt and pepper; coat with the pancake mix. Heat shortening in a large skillet; brown chops well on both sides. Removed from skillet to a shallow roasting pan. Saute onions with remaining salt, pepper and sugar in same skillet until lightly browned. Stir in flour; cook until well blended. Gradually add boiling water. Cook over medium heat, stirring constantly, until sauce thickens and boils. Pour over chops. Cover pan tighty with foil.

Bake 1 hour, 20 mins. Remove chops to serving platter; keep warm. Pour gravy into a bowl and serve this with rice or mashed potatoes……….delicious!

This recipe is from a friend of my mom’s (June) in Corpus Christi. June is a fabulous cook and every time I go see my mom, we go visit June and she always hands me a couple of her favorite recipes. This one, I immediately came home and tried and Randy and I and the family we had over loved them……they really are good. So tender and the flavor is just awesome. (I did add a little garlic powder to the gravy mix because I am one of those people that just don’t think there is enough garlic in the world,ha)*

*Once I used 1 cup of the water and 1 cup of french onion soup as my liquid for the gravy….I think I liked that even more, just because it gave more of an onion flavor.

Daily Thoughts

FYI

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In some of the recipes here on the blog as well as others, when the recipe calls for buttermilk, if you do not keep this on hand, you can make your own “sour milk” by adding 1 teas vinegar to 1 cup of milk and allowing that to sit for about 15 min, stirring ever few minutes. The vinegar “sours” the milk allowing it to be used in place of the butter milk.

I do not keep buttermilk on hand. I buy the can of dried buttermilk and store it in the fridge. That way, you always are able to have it when needed. Just follow the directions on the can for the amount you need. This keeps several months and it is so easy to use.

Breads

Apple Pie Bread

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1/2 cup softened butter

1 cup sugar

1/4 cup buttermilk or sour milk

2 teas baking powder

2 eggs

1 teas vanilla

2 cups flour

1/2 teas salt

2 cups shredded pealed apple (about 4 medium)

1 cup chopped walnuts or pecans

1/2 cup raisins (I like to use the golden raisins)

Streusel-Nut Topping

Preheat over to 350. Grease the bottom and sides of a 9x5x3 loaf pan. Set aside.

in a large bowl, beat butter with a mixer on medium for about 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apple, nuts and raisins.

Spoon the batter into prepared pan. Spread evenly. Sprinkle the streusel nut topping over batter. Bake for about 50 to 60 min depending upon your oven. or until toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 mins. Remove from pan. Wrap and store overnight before slicing.

Streusel topping:

In a small bowl, combine 1/4 cup packed brown sugar and 3 tables flour. Using a pastry blended, cut in 2 tbles cold butter until mxture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts or pecans.

Daily Thoughts

Monday Morning Dr Pepper

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Welcome to another wonderful week. As you can tell from the title, I have Dr Pepper in the morning instead of coffee. I could just never enjoy the “heat” or taste of coffee trying to wake up and the cold energizes me and wakes me up. Well, we did it again, we moved furniture all afternoon yesterday and so my computer is now in front of a window so I can watch the sunrise, or watch patio furniture melt, depending on what month it is. But, it always feels so fresh and new to go from room to room to see the changes and to know that the floor is at least clean underneath all the furniture until the next time I get in the mood to move it all again, at which time it will be swept again.

We had a wonderful time Saturday night with our daughter, Jodi and son in law, Eric. We went on a double date with them to Silver Fox and had a ball.  No children, as they had hired a babysitter. We were able to talk about things other than grandkids or family and just enjoyed ourselves immensley. We left there that night realizing that not only do we enjoy them as family, but as friends as well. We talked on the way home that even if they were not family, (which I am so thankful they are) we would enjoy being with them. It was just nice to laugh and talk about things that we normally talk about with friends. That’s when it hit us. We are friends, not just family. So thank you Jodi and Eric. We enjoyed the night and hope that you did also.  Let’s do that again soon…….

Daily Thoughts · Desserts

Never Fail Cake and Frosting

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2 eggs

3/4 cup cocoa

1 cup shortening

2 cups flour

1 cup sour milk or buttermilk

2 teas vanilla

2  teas soda

2 cups sugar

1 cup hot water

1/2 teas salt

Place ingredients in large mixing bowl, do not mix until all are in bowl. Mix for 2 min at low speed. place in two 8 or 9 in layer pans which you have greased or sprayed with Pam. Bake at 375 for about 30 mins or until cake tested in middle is done.

Frosting:

1 cup sugar

4 tabsp cocoa

4 tbsp evaporated milk

1 egg

1 teas vanilla

Put all ingredients except vanilla in heavy pan over low heat. Stir until blended. Boil for 1 minute. Remove fromheat and add vanilla. Stir and spread over cooled layers. I sometimes make this and use one layer and freeze the other until needed for that unexpected company drops by or we are watching a movie and Randy says, “man, I wish we had something chocolate to much on” and I reply, “well, hold your horses there, we most certainly do have something chocolate, and I go to the kitchen, take the layer cake out, cut us a couple of slices, warm them in the microwave, and put on a spoonfull of ice cream, (all this during the commercial) and bring it to him. Not only does it make me look like June Cleaver, but usually the next time we pass SteinMart, he pulls in and says to me, “why don’t we go in to see if there is a little somthing that you might want”. Now, friends, that is what serving your man a little piece of chocolate cake on the spur of the moment can get you……it’s just so easy!

Desserts

Ghirardelli Ultimate Double Chocolate Cookies

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These are just the perfect chocolate cookie when you are wanting to sit by the fire, curl up with your favorite book and have something chocolate to go with that latte or cup of hot tea. These are just amazing and it will satisfy even the finikiest chocoholic out there……….sorry, have to go and have another cookie!

Yield – 2 dz.

1 bag (11.5 oz) Ghirardelli 60% cacao bittersweet chocolate chips

6 tbles  unsalted butter

3 eggs

1 cup sugar

1/3 cup flour

1/2 teas baking powder

1 bak (12) oz ghirardelli Semi-sweet chocolate chips

1 cup (4 oz) walnuts or pecans

In double boiler over hot water, melt the bittersweet chocolate chips and butter. In garge bowl, withelectric mixer, beat eggs and sugar until thick, stir in chocolate mixture. In small bowl, stir together flour and baking powder, stir into chocolate mixture. Gently mix insemi-sweet chocolate chips and nuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 in indiameter and about 8 in long. As dough will be very soft, use plastic wrap tohold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm. Preheat oven to 375 degrees. Unwrap dough working with one log at a time (leaving the 2nd one in fridge while working with the first). With sharp knife, cut into 3/4 in slices. Place slices 1 1/2 in apart on greased or parchment lined cookie sheet. Bake 12 to 14 min or until shiny crust forms on top but interior is still soft. Cool on baking sheet.

Beef · Casseroles

Texas Style Enchilada Casserole

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                                             Makes 6 servings                                                                             Bake for about 25 to 30 min at 400 degrees

1 pound ground turkey or chuck

½  medium onion, chopped

1( 4 oz.) can diced green chiles

12 (6”) corn tortillas, cut into 1” pieces

1(10 3/4 oz.) can cream of mushroom soup

1   (2 ¼ oz) can sliced ripe black olives

1 cup mild enchilada sauce

½ cup sour cream

1 (8oz) block sharp Cheddar cheese, shredded and divided

Toppings: shredded lettuce, diced tomato, avocado, finely chopped red onion

Cook first 3 ingredients in a large skillet over medium high heat, stirring until meat mixture is done. Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces and next 4 ingredients and 1 cup of the shredded cheese. Spoon mixture into a lightly greased 11×7 in. baking dish. Sprinkle evenly with remaining 1 cup cheese.

Bake at 400 degrees for about 25 minutes or until completely bubbly. Serve casserole with desired toppings.

*I added 1 small can green enchilada sauce to the grocery list. I then  poured this sauce over the bottom of the greased baking dish before spooning the casserole into the dish. It made it a little more “saucy” as I like a lot of sauce to dip  tortillas.

Daily Thoughts

A Sacred Residence

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Upon reading my devotion this morning, I came across this scripture,  Exodus 25:8 “I want the people of Israel to build me a sacred residence where I can live among them.”

I began to think of my home and wonder, “am I making it a “sacred residence that He can live among us?” As I think about that, I have to remember that when we moved into this home, both Randy and I dedicated it to the Lord and told Him that this was His house. That He could use it for anything HE wanted!. As I look back over the last 3 years, I remembered “taking it back” many times from the Lord. There have been times when I knew that I should be inviting someone over who just needed a night of laughter, encouragment and a meal, but I was “too busy”. There have been times when I think back of nights when we sat in front of the television, when in fact, we could have had the new minister and his family over, to welcome them to our church; or a new widow that is still trying to get adjusted to eatting dinner alone every night.

There were nights when Randy and I would sit there talking about tired we are of being so busy and not much time to ourselves. Then when I read this mornings scripture………it reminded me that we had told the Lord that this was His house, and that it means, not just when it is convenient for us, but at all times, for whenever He desires to open it to others. The scripture, “you might just be entertaining angels unaware” comes to mind. We both feel that we have entertained “angels, unaware” at certain times, and it was those times when we were the ones to receive the blessing. Is my home always open to who God puts on the doorstep? Is it warm and inviting? Do I treat each person that walks in that door as important as another? Do I share the Love of Christ to them? Is Christ reflected in my smile or welcome? Do they leave this home feeling that they have been in a “sacred residence” one which honors the Lord, that only edification and encouragement was heard?

Will you join me in making this year the year of making our homes a “sacred residence”? Let’s honor God where we are, our homes! Let’s make it a place where our husbands want to come home and our children want to be there. Let’s use our homes as an extention of God’s love to whoever He brings to our front door.

Uncategorized

FYI

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The pineapple sheet cake that I posted on here today is absolutely wonderful and light to serve as cupcakes or as stated on the blog. I have served it a many teas and luncheons and the ladies just love it. You can sprinkle on the yellow sugar which is available at Michael’s and where Wilton products are sold. I looks so pretty on a tiered cake plate.

Desserts

Pineapple Sheet Cake

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Mix a Duncan Hines Pineapple cake mix according to directions on the back of the box. Bake in a greased and floured jelly roll pan for about 15 to 18 minutes. Test for doneness after about 15 mins. While still warm (not hot) pour frosting over the top.

Frosting: Mix 1 stick of softened butter with a 8 oz bar of softened cream cheese. Beat until well blended and gradually add a 1 lb box of powdered sugar. Add 2 teas vanilla extract. Add enough whipping cream or half & half to make the frosting easy to spread over warm cake.