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 

 

Navajo Tacos

(This is a good recipe I found in a small church cookbook - I liked this because I could use it as a Sunday meal, and leave the cooked meat in the crockpot on low - below I have my sister, Joann's recipe for the bread, but I originally used Rhodes frozen bread dough)

 **frozen bread dough

**Cooked Pinto beans, I used refried beans

**Sauteed Onion and garlic

**Grated cheddar cheese

**Diced tomato

** oil for frying

**Cooked ground beef

** Picante sauce, or salsa

**Shredded lettuce

** chopped  green onion

1. Thaw bread dough. Pinch off 2" balls of dough; then let rest for 1/2 hour.

2.  Melt shortening in heavy skillet and heat until very hot, almost to smoking point.  Do not let it get any hotter or bread will scorch.

3.  Fry one taco at a time.  Before frying, stretch each ball of dough as thin as you can by hand, preferably just 1/8 to 1/16th of an inch thick ( I didn't quite get mine thin enough).  You will end up with a thin circle 6 inches or larger in diameter.  If you have trouble stretching the dough this thin by hand you can roll it out, but the dough will not be nearly as light and puffy.

4.  Fry dough in oil for about 30 seconds, until puffy and golden, drain on paper towel.

5.  To make chili bean topping, combine cooked pinto beans, cooked ground beef, sauteed onions with picante sauce or salsa in proportions desired.  Simmer ingredients together for a short while.  Then ladle mixture over taco.  It aces as a kind of edible bowl.  Top with grated cheese, lettuce, tomatoes, and green onion.  Serve with salsa.

Joann's Navajo Taco Bread recipe:

Mix following ingredients into a soft ball:

* 2 Tbsp baking powder

* 4 c. flour

* 1 tsp salt

* 1 Tbsp. Melted butter

* 1 c. milk

* 1 c. water.  

(Add more flour is it's too sticky)

--shape into small 8" thick x 4 " diameter circles.  Punch holes with fork and fry in oil.

Taco Cupcakes

 

(my daughter and her husband made these for my husband and he thought they were pretty good, so I searched the internet and found these, and I would say they turned out amazing!)

Spray muffin tin with cooking spray.  Preheat oven to 375 F. 

* Wonton wrappers

* 1 lb. ground beef or meat of your choice, cooked and crumbled-there will be extra left over

* shredded cheese, I used Colby jack

** Line muffin tin with 1 Wonton wrapper, 

add beef, and cheese

**Add another wonton wrapper  and layer with

beef and cheese again.

**Bake in 375 F. oven for 17 min. or until wonton is crisp and browned

**Toppings: 

*chopped diced onion

*chopped diced tomatoes

*sour cream

*guacamole

*chopped lettuce

*salsa - whatever your imagination is!  

Makes 12 taco cupcakes! 

Enjoy!  Such a fun treat to eat!

Oreo Mud (torte) Pie

(this recipe came from my friend Lynne - in my single days, she brought me here to Utah from Wyoming when I didn't even have a plan for my life, she helped me get established.  She shared her friends with me and her recipes, she was amazing! This is a great summer recipe and was a favorite among my single friends and now my family!)

1 pkg. Oreo cookies smashed and put on bottom of a 9x13 pan

1/2 gallon vanilla ice cream, softened

** Spread ice cream over Oreo crust.  

**freeze until firm

**Now Cook Next 3 ingredients until thick:

4 sq. (1 oz. each) unsweetened chocolate

1 (12 oz) can evaporated  milk

1 c. sugar

** when thick, spread over ice cream crust 

**top with cool whip ( I made my own whip cream with cream, powder sugar and vanilla)

**garnish with crushed cookies and freeze until firm and ready to serve.

Sunburst Lemon Bars

 

(These are a favorite at our house!  It comes from a Pillsbury bake off book, I've been making them for years)

Base:

2 c. flour

1/2 c. powder sugar

1 c. butter, softened

Filling:

4 eggs, slightly beaten

2 c. sugar

1/4 c. flour

1 tsp. baking powder

1/4 lemon juice ( I use fresh)

Glaze:

1 c. powdered sugar

2 to 3 Tbsp. lemon juice

** Heat oven to 350 F.  Lightly spoon flour into measuring cup; level off.  In large bowl, combine all base ingredients; beat at low speed until crumbly.  Press mixture evenly in bottom of ungreased 9x13 - inch pan.  Bake for 20 to 30 minutes or until light golden brown.

**Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well.  Stir in 1/4 c. lemon juice.

**Remove pan from oven, pour filling over warm base.  Return to oven; bake at 350 F. for an additional 25 to 30 minutes or until top is light golden brown.  Cool 1 hour or until completely cooled.

**In small bowl, combine 1c. powdered sugar and enough lemon juice for desired glazing consistency; blend until smooth.  Glaze cooled bars.  Cut into 36 bars.  

Lemon Buttermilk Sheet Cake from Cook's Country

 

This is such a yummy lemony treat!  My husband likes to make in the springtime.  Cook's Country does it again!  

Cake:

2 1/2 c. cake flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. buttermilk, room temp.

3 Tbsp. grated lemon zest and 1/4 c. juice from 3  to 4 lemons (my husband used a little more of the lemon zest)

1 tsp. vanilla extract

1 3/4 c. sugar

12 Tbsp. (1 1/2 sticks) unsalted butter, softened

3 large eggs plus 1 egg yolk, room temp.

Glaze: 

3 c. powder sugar

3 Tbsp. lemon juice

2 Tbsp. buttermilk

1. FOR THE CAKE:

Adjust oven rack to middle position and heat oven to 325 F. Grease and flour a 9x13 inch baking pan.  Combine flour, baking powder, baking soda and salt in medium bowl.  Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.

2.  With electric mixer on medium speed, beat sugar and lemon zest until moist and fragrant, about 1 minute.  Transfer 1/4 c. sugar mixture to small bowl, cover and reserve.  Add butter to remaining sugar mixture and beat until light and fluffy about 2 minutes.  Beat in eggs and yolk, one at a time, until incorporated.  Reduce speed to low.  Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.

3.  Scrape batter into prepared pan and smooth top.  Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes.  Transfer cake to wire rack and let cool 10 min.

4.  For the glaze:  meanwhile, whisk powder sugar, lemon juice, and buttermilk until smooth.  Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture.  Cool completely, at least 2 hours.  Serve  

*Note:  Do not over bake!  It will be dry, this cake should be moist it just tastes so much better!  also the sugar mixture shouldn't be clumpy-- tips from the chef :) 

Funeral Potatoes with Ham from Tastes Better from Scratch

 

I had to make funeral potatoes for a neighbor lady's family the other day and since I hadn't made them for a while, I thought I would look up a recipe.  This one had 5 stars from over 5,000 votes so I knew it had to be a winner!  And it smelled so good when I took it out of the oven -  I had to make it for my husband and me and whichever of my kids that pops in.  A reader said she cut up ham and put it in to make a main dish - and that is what I did and it tasted amazing! I love the crunch of the cornflakes on top. 

30 oz. frozen hash browns, diced or shredded, thawed (I used 10 small potatoes diced and parboiled them instead of the hash browns) 

2 c. sour cream

10.5 oz can cream of chicken soup (I used organic - but can also make your own)

10 Tbsp. melted butter - divided  6 Tbsp. for main dish+ 4 Tbsp. for the topping

1 Tsp. salt ( I also used 1 tsp. seasoning salt and 1/2 tsp garlic salt, I love that on potatoes)

1/4 tsp. black pepper

2 tsp. dried onion

Ham if you want to make this a main dish.  I just cut up about 1 cup I used honey ham but this would be a great dish to use up leftover holiday ham

1. Thaw frozen potatoes by putting in fridge overnight or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 min. until thawed

2. preheat oven to 350 F.

3. Combine sour cream, cream of chicken soup, 6 Tbsp. butter, salt, pepper, seasoning salt, garlic salt and dried onion in a bowl.  Mix well.

4. Add potatoes and shredded cheese and ham stir to combine.  Spoon mixture into a single layer in a 9x13 pan.

5. Add cornflakes to a gallon size Ziplock bag and crush gently with your hands or use rolling pin.

6. Add remaining 4 Tbsp. of melted butter to the crushed cornflakes and combine well.  Sprinkle mixture over potatoes.

7. Bake uncovered at 350 for 40 - 50 min.

Cadbury Egg Cookies from "Cooking with Karli"

 

These cookies are the bomb! Crunchy crust, and soft in the middle.  I only buy the British Cadbury eggs they taste so much better than the U.S. ones!  I just made these today and my husband blamed me that he ate 6 of them out of the oven!  This recipe is such a keeper! 

1 c. Cadbury eggs (crushed)-  I used a meat mallet,  but can use a rolling pin, I like to use the British Cadbury eggs

1 c. mini chocolate chips

1 c. butter (I didn't soften mine)

1 c. brown sugar

1/2 c. sugar

1 egg

1 tsp. vanilla

2 c. flour

1/2 c. old fashioned rolled oats (I used quick oats)

1 tsp. baking soda

1/2 tsp. salt

** Cram butters and sugars together until smooth and fluffy (takes a few minutes)

**Add egg and vanilla

**Add flour and dry ingredients slowly -- Once the flour mixtures is about 1/2 way incorporated, add Cadbury eggs and chocolate chips, mix.  STOP as soon as flour is completely incorporated, avoid over mixing.

** Bake at 350 F. for 11 to 13 min. for medium sized cookies

** Makes about 3 dozen. 

Dominos Stained Glass Cookies

 For my daughter's senior project in college she created a display of stained glass depicting a story representing something of her life, and wanted me to make some stained glass cookies for her opening night reception.  I found this recipe online, and decided to give them a try.  They were a lot better than I expected!  Some people were saying they don't like sugar cookies, but they liked these.  I think I made about 90 cookies!

(I typed out the measurements here, but also in the recipe so it's easy to read as you make them)

24 hard candies ( I used jolly ranchers and crushed them)

3/4 c. butter ( 1 1/2 sticks) butter, room temperature

1/2 c or 4 oz. cream cheese, room temperature

1 1/2 c. sugar

1 large egg, room temperature

2 tsp. vanilla

3 c. flour

1 Tbsp. cornstarch

1/2 tsp. baking powder

1/2 tsp. fine salt

Mix 3/4 c. butter and 1/2 c. cream cheese at medium speed with a whisk attachment or hand mixer.

Mix 1 1/2 c. sugar at med/high speed for couple minutes until it becomes lighter in color

add 1 egg and 2 tsp. vanilla :  Mix on low until mixed together.

In separate bowl, sift together : 3 c. flour,  1Tbsp. cornstarch,  1/2 tsp. baking powder and  1/2 tsp. salt,

gradually mix the flour mixture into the butter mixture on low speed until it is JUST incorporated - do in separate installments and scrape sides of bowl in between.

the dough will be pretty sticky.  Divide in 1/2 and wrap in plastic wrap

Chill for 2 hours in fridge, can chill overnight

preheat oven at  350 F. for 30 min.

Take 1 ball out at a time and roll out on floured surface, roll 1/3 " thick with flour dusted surface

cut shapes with cookie cutters and cut out center ( I had a smaller cutter for the center).

Fill the center with crushed candy, it doesn't take a lot so don't overfill, about 1/2 to 3/4 

Chill cookies one more time in fridge for 15 min. or freezer for 10 min.

Bake 10 - 13 minutes on top rack.  Keep eye on it and pull out as soon as the candy has melted and edges are set.  Let them cool completely on pan

While those bake, rewrap scraps and put back in fridge to chill

Repeat with 2nd ball and take out scraps and roll out and cut into shapes

Frosting:

1 c. butter, beat on medium speed for 30 seconds.

Mix in 1 Tbsp. vanilla and 1/2 tsp. salt on low speed

slowly mix in 3 1/2 c. powder sugar and 1/4 c. heavy cream until desired consistency

put in piping bag fitted with round tip

pipe frosting and dip into white sanding crystal sugar

--Will last up to 5 days in fridge and  1 month in freezer

Ham and Cheese Pinwheels

(These are highly requested from my family at holidays and lately as a snack!  I got this recipe from my nephew, Justin's uncle a few years back and has been a family favorite since, especially as a super bowl snack or new year's eve party)

Flour Tortillas- homestyle not the thin ones

Provolone, Havarti or Muenster cheese slices

Sliced Ham

Cream cheese, softened

Ranch dressing  dry mix

salad supreme - find in the spice section

-- To make about 4, you will need 4 flour tortillas about 8 inches each

- 8 slices of sandwich ham, I use honey ham

- 8 slices cheese

- 4 oz. softened cream cheese

--2 tsp. ranch dressing mix (you can play with it to see how strong you want the ranch)

--Mix the ranch and cream cheese together in a bowl

--spread evenly on top of each tortilla

--lay the cheese on top, then the ham, overlapping if you need to, see picture above. Don't get too close to the edge, it makes it harder to keep it together.

-- roll up and slice.  Can use cream cheese as a "glue" if ends start to come apart.

-- cut roll into about 1 inch slices and sprinkle with salad supreme on top- refrigerate and enjoy!