Ranch House Crock Pot Pork Chops

With Parmesan Mashed Potatoes.
From Real Mom Kitchen Blog (see link below)

This recipe is amazing and I followed it to a T. Everyone loved it!


Ingredients
6 pork chops, ½ inch thick
1 pkg dry Ranch Dressing Seasoning
1 (10¾ oz) can Cream of Chicken Soup
4 lbs peeled, cubed potatoes (3 med potatoes = 1 pound)
5 Tbsp butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions in notes)
1 to 1½ cups milk (any milk will do, I used skim)
1 Tbsp salt, or to taste
fresh cracked black pepper to taste

Instructions
1. Place pork chops, ranch seasoning and soup into a crock pot on low heat for 6 hours.
2. About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10­-12 minutes or until potatoes are fork tender.
3. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.
4. For thinner mashed potatoes add more milk, slowly until your desired consistency.
5. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve. Serves 6.

Roasted Garlic: ­ Preheat oven to 350. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

http://realmomkitchen.com/287/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/

Beer Bread

Makes 1 loaf

3 C self rising flour
      (Or use ap* flour and for each cup of flour, add 1 ½ tsp baking powder and ½ tsp salt)
12 oz. warm beer
3 T sugar

Stir all the above together and pour into greased loaf pan.
Bake 375 for 45 minutes.
Remove and enjoy warm or cool.

*ap is all purpose

Baked Tuna Loaf

Serves ???

2 7 ounce cans tuna, drained and flaked
1 cup rolled oats
½ cup chopped celery
¼ cup chopped onion
2 eggs
½ tsp salt
1/8 tsp pepper
½ cup milk

Mix all of the above in a bowl and pack like a meatloaf in a small loaf pan. Cover and bake at 350 for 2 hours.  Has a nice crunchy outside with a softer inside.  West Bend Recipe said it served 8 but hubby and I ate it for dinner with a can of beans and just had a couple slices left over.



West Bend Slow Cooker Recipes instructions:

1.   Set covered pot on base of slow cooker.  Preheat at Setting #3 while mixing ingredients.

2.   In mixing bowl, combine all ingredients.  Pack into 9x5 inch loaf pan.  Place pan inside pot.

3.  Cover and bake at Setting #3 for 2 hours.  Place inverted platter over loaf pan and turn right side up to remove loaf from pan.  Serve with tartar sauce.

Baked Oatmeal

1 cup steel-cut oats
1/2 cup raisins
1/3 cup walnut pieces
1/3 cup pumpkin seeds
1/3 cup ground flaxseed
1 teaspoon cinnamon, divided
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
1 1/2 cups low-fat milk
1/4 cup natural peanut butter
1 small apple, finely chopped
1/4 cup maple syrup

DIRECTIONS

In a bowl, cover oats with water and soak overnight in the refrigerator.

1. Preheat oven to 375°F. Drain oats and add to a large bowl along with raisins, walnuts, pumpkin seeds, flaxseed, 1/2 teaspoon cinnamon, nutmeg, and salt.
2. In a separate bowl, lightly beat eggs and mix with milk and peanut butter. Add dry ingredients to wet, and stir to combine. In another small bowl, toss together apple and remaining cinnamon.
3. Divide oat mixture among 12 medium-sized muffin cups. Top each with an even amount of the apple and cinnamon mixture.
4. Cook for 20 minutes or until a tester comes out clean. I let them cool and set up slightly before removing from tin. Serve with a drizzle of maple syrup.

These make a great "to go" muffin even as is. They are easy to eat at your desk or in the car. Hubby loves to warm them in the microwave and he drizzles his with maple syrup.

Find complete how to instructions at:

http://www.popsugar.com/fitness/Healthy-Oatmeal-Muffins-34492340

Spiced Up Chex Mix

1 stick (½ C) butter

1 T. soy sauce

1 ½ ***tsp seasoned salt

½ tsp garlic powder

¼+ tsp onion powder

Melt butter in microwave safe cup with pour spout.  Add rest of the above ingredients. Stir to blend spices.

Mix cereals in large shallow roasting pan.

4 Cups Corn Chex

2 Cups wheat Chex

1 1/2 C salted nuts

2 Cups Pretzel sticks, broken

2 Cups cheerios

Pour butter and spices over and stir to coat all the cereal.

Bake at 250 for 45 minutes.  Stir every 15 minutes.  Sprinkle on more seasoning salt each time. (I used about an extra 1/2 Tablespoon per batch, but we like it a little bolder.)

Spread out on absorbent paper.

Caramalized Chex Mix

Makes 36 (½ C) servings


9 C Rice chex (chocolate chex too) **
9 cups Corn chex
2 Cups brown sugar
1 cup butter
½ C light corn syrup
½ tsp baking soda
2 C. M & M’s

1.  Heat over to 250.  Spray large roasting pan with Pam.  Or use 2- 9x13 pans.  Measure cereals into pan(s).
2.  In 3 15. Saucepan, stir together br sugar, butter and corn syrup.  Cook and stir 8-9 minutes over medium-high heat until mixture heats to boiling.  Boil 1 minute, stirring constantly.  Remove from heat.  Stir in baking soda.  Pour over cereal mixture, stirring until evenly coated.
3.  Bake 40-50 minutes, stirring every 15 minutes, until coating is set.  Cool 5 minutes; stir in candies.  Spread on waxed paper to cool, about 10 minutes.  Break into pieces.  Store in airtight container.

** Since 1 box of Chocolate Chex is 8 1/2 Cups, use  9 1/2 Cups of Corn Chex to equal 18 cups of cereal.

Next time, I will try to add the m & m’s right away after pulling it out of the oven, so they stick to the caramel

Chorizo Burritos (or Tacos)

1 package (pound) chorizo

1/2 onion, diced

Brown the above until onion is soft and chorizo is thoroughly cooked. Drain, rinse or squeeze with paper towels. (Use whatever your preferred method for removing excess grease.)

Add to the above:

1/4 Cup chopped jalapenos

1 can diced tomatoes

1 can drained corn

1 can drained and rinsed black beans

2 Tablespoons Taco Seasoning***

Simmer the above until ready to eat.

Serve with warm taco shells or tortillas, sliced black olives, fresh cilantro, chopped cheese, sour cream and salsa. Remember the avocado, if you like.

Yes. We prefer Greek yogurt over sour cream.

Enjoy! I prefer these in the winter over lettuce tacos.

***The link to my recipe for taco seasoning (posted previously).

  http://dynamitedinners.blogspot.com/2010/09/taco-seasoning-mix.html

Steamed Artichokes

2 whole artichokes
1 clove garlic
1 bay leaf
1 T lemon juice

1. Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. Fill the bottom of a pot* with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
3. Place the artichokes in the basket, resting on the flattened bottoms.
4. Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

*We used our rice cooker. It worked wonderfully and we will never cook these any other way again.

Thank you allrecipes.com for the idea.  http://allrecipes.com/recipe/simple-steamed-artichokes/detail.aspx

We make a simple dipping sauce which is just mayonnaise and curry powder to taste. We mixed it up ahead to let the flavors meld.

We enjoyed it so much that it was gone before we even thought about pictures. This is an ideal light appetizer before a heavy holiday meal.

Chili

1 pound hamburger or venison
Chopped onion, 1/2-1 whole
Chopped green pepper, as much of as little as you like
Chopped Jalapenos (a good handful - ¼-1/3 C)
1 large can tomato juice
2 cans chili beans (with sauce)
2 cans chopped tomatoes
1 T + Heinz 57
2 tsp chili powder
1 tsp salt
1/8 tsp cayenne red pepper  *we used chili 9000 to substitute for cayenne
1/8 tsp paprika

You know the drill. Fry hamburger, onion and green peppers. Drain off any fat. Add the rest of the ingredients. Simmer until ready to serve.

Serve with chopped onions, sour cream, chopped cheese, noodles and/or rice.

Turkey Enchiladas

16 tortillas
16 ozs. Leftover shredded turkey (or chicken)
8 oz. cheddar cheese (or Mont Jack, Farmers or Mozz.)
4 C. sauce
2 ½ oz. cheese for garnish
3 ½ ozs. Green chilies (1 can) - I use 3 scoops of diced jalapenos instead…
Cilantro to taste, as much as you like!

Sauce:

1 can cream chicken soup
1 can water
Chili powder to taste
Oregano
Garlic powder
Onion powder
Seasoned salt

I add the jalapenos to the sauce. Then, sprinkle seasonings on top.

Warm sauce in pan large enough to dip tortillas.
Soften tortillas in sauce.
Remove tortilla to 9x13 pan (sprayed w/Pam).
Fill each tortilla w/1 oz. chicken, ½ oz. cheese and chopped cilantro as desired.
Roll.

Repeat the above (I fill and roll each one in the 9x13.) until all the turkey is used.  Pour any leftover sauce over top. Add a small amount of water to thin the sauce if necessary.

Garnish with any leftover chilies or jalapenos and sliced olives.

Bake 350 for 20 minutes covered. Cover with cheese and bake another 10 minutes until cheese is melty gooey.

Serve with Pace Picante Sauce (or your favorite salsa).
I always serve with Mexican Corn on the side.
Optional: Serve with sour cream or Greek yogurt.

Warning! Extremely wonderful, yummy and filling.

Monster Cookies

Yield:  84 cookies (48 my size)

1 C br sugar
1 C sugar
½ C butter, softened
3 eggs
1 tsp vanilla
1 tsp light corn syrup
1 ½ C p.b.
2 tsp b. soda
4 ½ C rolled oats
1 C choc. Chips
4 oz. M & M’s (plain)

Combine in order listed.
Mix well.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake 350 for 10 minutes.

Mandarin Orange Cake

2 C flour
2 eggs
2 tsp soda
2 C sugar
2 tsp vanilla
1 tsp salt
2 C drained mandarin oranges*

Put all the above ingredients in a bowl and mix til blended.
Pour into a greased 9x13 pan.
Bake at 350 for 35 minutes or until toothpick comes out clean.

Glaze:

Boil together for 3 minutes:
1 C brown sugar
¼ C butter
¼ C milk

Poke holes in hot cake and pour glaze over.

Add chopped nuts, if desired.
Serve w/a dab of whipped cream and garnish w/mandarin oranges.

* I've also made this same recipe, but substituted fruit cocktail or peaches, whatever I have on hand.

I did Google to try to figure out where this recipe originated, but although I found variations, I did not find the exact measurements or directions. Guess being exact may not be that critical.

http://www.recipetips.com/recipe-cards/t--2073/mandarin-orange-cake.asp

Best Banana Recipe

This really was amazing banana bread. I'm usually not a fan of banana bread, but this was super moist and had a mellow banana flavor and lighter texture. It also baked up nice without hollowing out or sinking in the middle.

I followed the recipe to a T, except that I replaced the sour cream with Greek yogurt. After tasting it, my daughter and I thought a little cinnamon (or maybe almond extract) might make a nice addition when we make it next.

Link to recipe:

http://www.marthastewart.com/312772/banana-bread

I didn't make the frosting. It would be an excellent addition if you wanted more of a dessert than a coffee bread.

Favorite Family Meatloaf

If you are going to make meatloaf, make a big batch! You can always freeze the other half.

2# ground beef
3/4 cups bread crumbs (or 3 slices bread, crumbed)
1 cup milk
1 egg, beaten
1 Tbsp worch (worcestershire) sauce
1/4 cup minced onion
1 1/4 tsp salt
1/4 tsp each pepper, dry mustard, sage, celery salt and garlic powder

Mix all of the above and place in bread pan. Bake in preheated oven at 350 for 1 1/2  or until firm and juices run clear. Slice and serve with your favorite condiments. Serves 6-8.

This recipe came from an old Lutheran church cookbook.

Crock Pot Chicken Chili

Single batch serves 4:

2-3 chicken breasts (fresh or frozen)
1 can Rotel, undrained
1 can black beans (drained and rinsed)
1 can corn (undrained)
1 packet dry Ranch Dressing
1 block of cream cheese

Put chicken in bottom of crock pot. Add everything except the cream cheese. Cook on low 6-8 hours. Add cream cheese on top of chili during last couple hours. Before serving (about 15 minutes), pull out chicken breasts and shred. Put back into chili and stir cream cheese through.

Serve over rice and with your favorite taco chips. Very filling and yummy.

The batch in the picture above was a double batch. I added double of everything except the black beans, as we had one prefer not too many beans.

Disclaimer: I make no claim to this recipe. It's all over the internet, however, after losing my copy of this recipe, I have determined to never lose a recipe again. This blog is now my permanent access to all my personal favorite recipes. This allows me to make my adaptations and keep notes to self about any adjustments I've made.

Today, I made a single batch with all of the above except the refried beans. I just didn't have any black beans, I grabbed the navy beans. Since they are the kind you heat and eat in the broth, I did not drain them. One other change I made was that I only used half a block of cream cheese. Tasted great. 

Vermont Maple Pecan Cookies

I found this recipe in our newspaper. Credit goes to: Relishmag.com and Julie Hession.
These were a bit stressful to make since I was trying to coordinate the 3 mixtures, but next time, maybe I will toast the pecans first. Also, I got 5 dozen nice sized cookies out of this recipe. I thought about doubling it, but glad I didn't as it would have made mixing more difficult (for me). Definitely worth the stress. MMMMMMmmmmmm delicious with the chewy texture I love. Oh and it says to keep them tightly covered for 1 week, if they last that long.


3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon maple or vanilla extract
2 cups chopped toasted pecans

1. Preheat oven to 300F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. (This might be the best time to toast the pecans, but watch carefully as they will burn quickly.)
2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
4. Combine baking soda and boiling water; stirring to dissolve.
Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
5. Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
6. Bake 18-20 minutes until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cookies.

Per cookie: 240 calories, 13g fat, 15 mg chol., 3g prot, 32g carbs, 2g fiber, 160mg sodium

I would have taken pictures, but my camera has refused to photograph. All it says is VGA.

Smoked Salmon Crepes

Smoked Salmon Crepes
with herbed cheese & fresh spinach

Makes 8 crepes; total time: 40 minutes + crepe-making



For the filling:

8 oz. neufchatel cheese, softened
3 Tablespoons each: Minced fresh chives and dill
1 Tablespoon lemon juice
1 Tablespoon sour cream
1 teaspoon minced lemon zest
1/4 teaspoon black pepper

Blend cheese, chives, dill, lemon juice, sour cream, zest, and pepper in a bowl using a hand mixer.
Spread 2 Tablespoons cheese filling onto half of each crepe. Top with 1 oz. salmon, then 2 or 3 spinach leaves. Fold bottom half of crepe up, then carefully fold again to make a triangle shape. Repeat with remaining crepes. Recipe says to serve crepes with Cherry Tomato Salad. We didn't but, good without it.

Basic Crepes:

Makes about 10 crepes.

2 eggs
1 1/4 cups milk
1 cup all-purpose flour
2 Tablespoons vegetable oil or melted unsalted butter
1/4 teaspoon kosher salt

Combine eggs, milk, flour, oil and salt in a large bowl using a hand mixer on low speed. Scrape sides of bowl and mix on high until ingredients are thoroughly combined, about 10 seconds. Cover batter and chill at least 1 hour or up to 24 hours.

Heat a 10 inch nonstick skillet over medium heat for 2-3 minutes. Spray bottom and sides of skillet with nonstick spray. Measure 1/4 cup of batter; pour it to the side of the skillet. Immediately twirl skillet to coat bottom.

Cook crepe until edges begin to brown, about 1 minute. Loose crepe around edge with a heat-proof spatula. Gently pick up crepe with your fingers, and flip it. Cook 20-30 seconds. Transfer crepe to a wire rack to cool. Continue cooking crepes, coating pan with nonstick spray for each one.

For best results, whisk the batter anew before cooking each crepe.

Per crepe: 90 calories, 4g total fat (1g sat); 37 mg cho; 11g carb; 88mg sodium; 1g fiber; 4g protein.

Credit goes to CuisineAtHome.com (from Issue 74 April 2009)

Unca Bill's Scrambled Eggs

Unca Bill loves to cook breakfast. I usually don't eat breakfast except when Unca Bill comes to our house or we go to his.

He usually adds something to his eggs to give them a whole new dimension. He usually adds a couple tablespoons of salmon cream cheese to 4 scrambled eggs.

This weekend, he added dill to taste and 2 Tablespoons sour cream to our eggs.

Oops, I forgot to take pictures. We licked the platter clean before I had a chance to get out the camera.

Taco Seasoning Mix

Ingredients:

1/4 Cup dried minced onion
1/4 Cup chili powder
3 Tablespoons salt
4 teaspoons cornstarch
1 Tablespoon dried minced garlic
1 Tablespoon ground cumin
1 Tablespoon crushed red pepper flakes
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano

Directions:

Combine the ingredients. Store in an airtight container in a cool dry place for up to 1 year.

To prepare tacos: In a skillet, brown one (1) pound of ground beef; drain. Add 2 tablespoons taco seasoning mix and 1/3 Cup water. Bring to a boil; cook and stir for 2 minutes.

Recipe from www.allrecipes.com
This is definitely a keeper. Not only is this economical, the flavor is far superior to that of the packet mix. I am on my second batch. I love sprinkling this seasoning on nachos.

Fresh Salsa

Use this general recipe, but throw in more tomato if desired, or vary to your own personal taste. This recipe is so fresh tasting, it has become our favorite.

1 large tomato chopped
1 cucumber, seeded and chopped
3 green onions, sliced
1/2 green pepper, chopped
1 Tablespoon oil
1 Tablespoon white vinegar
Tobasco Sauce to taste (5-10 drops) *I prefer Jim Beans Hot Sauce when I can find it.
Italian Dressing Mix (about 1-2 Tablespoons)
1/4 - 1/2 Cup Black Beans, drained and rinsed
1/4 - 1/2 Cup Corn (fresh or canned, drained)
1/4 - 1/3 Cup Cilantro, chopped
1/4 Cup Chopped jalapenos

Mix all together and chill an hour before serving (if you can get it to the frig, but we usually enjoy it immediately.)