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

(I got this recipe from a magazine a long time ago!  My kids loved this and now my grandson gave me two thumbs up!)

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 

Michelle's No Bake Cookies

( Gosh I sure miss my bunco buddies!  I did 2 cookbooks in my 20 something years of Bunco with all our recipes.  Good memories!  Covid hit, and we never got back to it.  Life happens and I think we are all busy living it, but we sure made some good memories! 

This recipe is from Michelle one of our 

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

 

(This cake came from a mail order recipe card.  I love this recipe!  I make it a day ahead and keep in the refrigerator, it get more moist when in the fridge longer and was one of my most requested recipes)

*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

Mexican Dinner Casserole

(This recipe came from a newspaper, back in the day.  My young family liked this so much, I made it often )

1 lb. hamburger

1/2 med. onion (chopped)

1 can refried beans (16oz)

(I made my own from  home canned pinto beans, fried in oil with shredded colby/jack cheese and I add garlic salt to taste)

1/2 c. mild picante sauce (or salsa)

1 c. grated cheddar cheese

4 oz. Corn chips

Toppings :

1/3 head lettuce, chopped

1 tomato, chopped

guacamole (my homemade:  1 avocado, mayonnaise,  sprinkle lime juice over the top, garlic powder, and garlic salt to taste - I just eye it 

**Brown hamburger and onion, drain

spread in bottom of an 8 x 8 inch pan.  Mix refried beans with salsa and spread over ground beef, top with cheddar cheese and corn chips .  Bake in 350 F. oven until heated through about 20 minutes.  Top with tomatoes and lettuce and more corn chips.  I made homemade pico de gallo and used that as a topping too.

 

Erica's Wonderful Chicken

(This has been a family favorite since I got the recipe from my long time friend, Erica.  We have enjoyed many memories together which I will always cherish- we still get together for lunch every week and it's the highlight of our week)

*boneless, skinless chicken breasts 

- I filet them and cut them proportion size or you can pound them down so about 1/4 to 1/2 inch thick

*Italian dressing 

- I use a cheap bottle one, but I do like the flavor of the zesty Italian one best.  

**Marinate the chicken breasts in Italian dressing for about 3 days  in the refrigerator- it penetrates the chicken and makes it tender and flavorful 

** Add flour to a plate

 When ready to use the chicken breasts, discard the dressing then coat  the breasts in the flour

** next you are going to make an egg wash:

- beat 2 eggs, add 1/4 to 1/2 c. sour cream and mix together - I have just added a little bit of water instead of the sour cream

**  1 to 1 1/2 c. Italian bread crumbs ( I use Panko bread crumbs and add 1 Tbsp. Italian seasoning)    

** 1/2 c. Parmesan cheese (from the can) 

**Add the bread crumbs to the Parmesan cheese and put on plate

**dredge the chicken into this mixture

**heat up Olive oil and fry the chicken until it's done 

** Enjoy!  These are tender and delicious!

***You can also put them in the oven instead of frying them