My corner of heaven
Thursday, March 13, 2025
Spaghetti Bake by Amy does cooking
Tuesday, February 25, 2025
German Pancakes from tastes better from scratch
* Preheat oven to 425 F
*6 large eggs
*1 c. milk
*1 c. flour
* dash salt
* 1 tsp. vanilla
* 5 Tbsp. butter
* As the oven preheats, take a 9x13 inch. ungreased pan and put 5 Tbsp. butter in it then put it in the oven just until it is melted.
* Place the eggs, milk, flour, salt and vanilla in a blender, blend until smooth. Pour in baking dish over melted butter
* Bake for 22-27 minutes or until edges are golden brown and puffy
*to serve sprinkle generously with powdered sugar and syrup
** This is amazing with cookie butter, whipped cream and buttermilk syrup**
Thursday, November 14, 2024
Big Boy Pork Chops
( I got this recipe from a magazine that used to come in the Sunday newspaper and finally made it and it turned out quite nice)
Marinade:
1/4 c. soy
1/4 c. red-wine vinegar
1/4 c. maple syrup
1 Tbsp peeled and finely minced fresh ginger
1 Tbsp. Asian sesame oil
4 center-cut pork chops, cut 1-inch thick
**Combine the marinade ingredients in a bowl. Coat the chops well and marinate, refrigerated, for 6 hours or overnight, turning once or twice. remove the chops from the marinade, scraping off any ginger. Grill the chops over high heat for about 7 minutes per side, basting often with the marinade.
serves 4
Lasagna a' la Ragu
1 1/2 lbs. ground beef
1 (48oz) jar of spaghetti sauce, I used Rao's but used to use Prego or Ragu-but they have put so much garbage in them)
2 lbs. ricotta cheese
3 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
3 eggs
1 Tbsp. fresh chopped parsley
salt and pepper to taste
1 pkg. (16 oz) lasagna noodles - cooked and drained
**Preheat oven to 350 F.
**In large skillet thoroughly cook beef; drain fat then
add spaghetti sauce and simmer covered until heated through, set aside.
**In large bowl, combine ricotta, 2 c. mozzarella and 1/4 c. Parmesan cheese, eggs, parsley, salt and pepper.
**Mix well and set aside, evenly spread 1c. meat sauce in a 13"x 9" baking dish. Layer with 4 noodles, 1` 1/2 c. cheese mixture and 1 c. meat sauce. Repeat layers twice. Top with 4 noodles, remaining meat sauce and 1/4 c. Parmesan cheese.
** Bake covered 45 min. uncovered and top with 1 c. shredded mozzarella cheese.
** Bake 10 minutes or until cheese melts
**Let stand 10 min. before serving
** serves 8
Friday, October 18, 2024
Michelle's No Bake Cookies
favorite bunco friends- I like this one because it doesn't call for peanut butter and it's more chocolatey, my favorite!)
3 c. Oatmeal
1 c. coconut ( I have left this out as some of my family does not like coconut
12 oz. pkg. milk chocolate chips
1 tsp. vanilla -
**Mix these together
On stove, add :
2 c. sugar
1 c. butter
1/2 c. milk
**Heat and dissolve, then pour over the chocolate mixture and stir until chocolate chips melt, then drop by teaspoonful on wax paper.
**Michelle puts hers them in the freezer, I usually don't
**Eat and Enjoy!!
Hostess Ribbon Cake
*Grease and lightly flour a 9x13" pan. Preheat oven to 350 degrees.
** Cream Cheese Layer:
2 Tbsp. butter (softened)
1 (8oz) pkg. cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
1 egg
1 Tbsp. cornstarch
1 Tbsp. milk or 1/2 and 1/2
(the original recipe called for 3 Tbsp. But they have changed the texture of the cream cheese over the years, so I cut it back to 1 Tbsp.)
**Combine all ingredient in a small mixing bowl.
**Beat at high speed until smooth and creamy, set aside
**Chocolate Cake Layer:
1 3/4 c. sugar
1 tsp. vanilla
1/2 c. butter, softened
2 eggs
1 1/3 c. milk
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
dash of salt
4 squares (4oz) unsweetened chocolate, melted and cooled
(can also use instead, 4 Tbsp. oil and 12 Tbsp. unsweetened cocoa)
**In large bowl of mixer, combine all ingredients, beat at high speed for 4 min.
**Spread 1/2 of chocolate batter in prepared pan, spread with cream cheese mixture, then with remaining chocolate batter.
**Bake 350 F. for 50 to 60 min. **It ha also baked for me at 40 min. so watch closely don't overbake! It will be dry. Test for doneness. I use the toothpick method
**Cool completely.
**Frosting:
1/4 c. milk
1/4 c. softened butter
2 squares melted unsweetened chocolate (2 oz.)
(or 2 Tbsp. oil and 6 Tbsp. unsweetened cocoa powder)
1 tsp. vanilla
1 1/2 c. powder sugar
**combine until smooth and fluffy
**Frost cake, I like to garnish with chocolate sprinkles for a pretty finish .
**Keep in refrigerator
Pico De Gallo
(this is from a magazine and I have had it for a while, and finally decided to try it because I do love my pico! It turned out sooo good! It's a keeper!)
3 to 4 fresh tomatoes, preferably Romas
1/4 large white onion
1/4 c. chopped fresh cilantro leaves (and some tender stems)
1/2 jalapeno, seeds removed, finely chopped
1/4 tsp. sea salt
juice of 1 lime (about 2 Tbsp)
Coarsely chop tomatoes and onion. Place both in a medium bowl. Add cilantro, jalapeno, salt and lime juice; toss to combine.
Serve with tortilla chips or as a topping for tacos, burritos or other salsa worthy dishes.
Makes 4 appetite servings or toppings