Sassy Pork Chops - Crock Pot Recipe

2 medium red, green, and/or yellow sweet peppers, cut into strips
1 cup thinly sliced celery (2 stalks)
1/2 cup chopped onion (1 medium)
8 pork loin chops (with bone), cut 3/4 inch thick
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
2 tablespoons cooking oil
1/4 cup reduced-sodium chicken broth
1/4 cup orange juice
1 tablespoon chopped chipotle chile peppers in adobo sauce
1/2 teaspoon dried oregano, crushed

1. Place sweet peppers, celery, and onion in a 4 to 5 quart slow cooker; set aside. Season chops with garlic salt and black pepper. In a 12-inch skillet heat oil over medium heat. cook chops, half at a time, in hot oil until brown on both sides. Place chops in cooker. In a small bowl combine broth, orange juice, chipotle peppers, and oregano. Pour over mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid.

Potato Soup

After making this a few times, I have changed the way I make it. This is my version

Potato Soup

Ingredients
•1/2 stick butter
•1 small onion, diced
•2 medium carrots, diced about the same size as the onion
•2 tablespoons all-purpose flour
•10 medium russet potatoes, peeled and cubed (I perfer red's)
•4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
•2 chicken bouillon cubes (dissolved in the half-and-half)
•1 cup half-and-half (warmed with bouillon cubes)
•salt and pepper - to taste

For Shrimp:
•2 cups salted water
•1 pound medium shrimp

Garnish
•Crumbled bacon bits
•Grated sharp Cheddar
•Dill sprigs, optional

Directions

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes.

Whisk in the flour and cook for 1 minute.

Add the potatoes, milk, and dissolved bouillon cubes.

Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. (I take a masher and mash the soup so it's more of a creamy texture).

Add salt and pepper.

To make shrimp:
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. When cooked, allow them to cool. Peel them and chop roughly into big chunks. Add the shrimp to the soup and stir well.

Cook's Note: If you don't have shrimp, you can use corn or even crab. Or if you don't want to add anything, the soup is great by itself.

Enchilada Pie

1 pkg corn taco shells
1 (6 oz) can tomato sauce or enchilada sauce
1 lb Cheddar Cheese, grated
1 1/2 lb hamburger
1 (15 oz) can chili con carne
onion, chopped

Brown hamburger; drain.
Line casserole pan with taco shells.
Put in half of browned hamburger, half of tomato sauce or enchilada sauce, half of onion, half of chili and half of grated cheese. Layer taco shells and repeat. Bake for 30 minutes on 350.

Tortilla Pinwheels

5 (10" flour tortillas)
Salsa for dipping
Fresh whole parsley for garnish

Filling:
8 oz sour cream
8 oz cream cheese, softened
1 (4 oz) can diced green chilies, drained
1 (4 oz) can chopped black olives, drained
1 c. grated cheddar cheese
1/2 c. chopped green onions
garlic powder to taste
seasoned salt to taste

Combine all filling ingredients
Mix thoroughly
Divide and spread on tortillas
roll up pinwheel style
Cover tightly with plastic wrap twisting ends
Refrigerate several hours.
When ready, unwrap and slice into 1/2 to 3/4 inch slices. Lay on serving dish, leaving space for salsa dish in the middle. Garnish with parsley sprigs.

NOTE: if you want a little more zip to your food, add a few dashes of Tabasco or hot sauce to the mixture.

Strawberry Pretzel Salad

Ingredients

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (16-ounce) packages frozen strawberries
Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes.

Let cool in fridge for about an hour

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Make sure you have this touching the sides of your pan.

Let sit in fridge overnight.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries (I have them still partially frozen), and pour over the cream cheese mixture. Refrigerate until serving time.

If you would like, you can add a layer of whipping cream to the top before you cut and serve.

Hollandaise Sauce

This is a pretty simple and easy recipe

1 lb 4 oz butter
6 egg yolks
1 oz cold water
1 1/2 oz lemon juice
Salt - to taste
Cayenne - to taste

Clarify the butter and keep warm

Place egg yolks and cold water in a stainless steel bowl and beat well. Beat in a few drops of lemon juice.

Hold the bowl over a hot-water bath and continue to beat until they are thickened and creamy.

Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm butter. Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is added, beat in a little of the lemon juice.

When all the butter has been added, beat in lemon juice to taste and adjust seasoning with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.

Keep warm for service.

TO MAKE MALTAISE: Take 1 qt Hollandaise and add 2 to 4 oz of orange juice (blood orange is best)and 2 tsp of grated orange rind. Serve over asparagus YUMMY

TO MAKE MOUSSELINE: Whip 1 cup heavy cream until forms stiff peaks and fold into 1 qt Hollandaise

French Onion Soup

This is a recipe that yields 4 qt.

10 lbs yellow onions, sliced thin
8 oz clarified butter
4 qt beef stock
4 qt chicken stock
1/2 oz fresh thyme
Salt and Pepper to taste
8 oz sherry
Toasted French Bread
Gruyere, grated

Saute the onions in the butter over low heat. Carefully caramelize them thoroughly without burning.

Deglaze the pan with 8 oz of beef stock. Cook for a few sec. Repeat this process until the onions are a very dark, even brown.

Add the remaining beef stock, chicken stock, and thyme.

Bring to a simmer and cook 20 min to develop flavor. Adjust the seasoning and add the sherry.

Grasshopper Squares

28 OREO Chocolate Sandwich Cookies, divided
1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, grated

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

Spicy Bean Salsa

Very simple and delicious. Every time I make this, it's gone.

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers (or green chilies)
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Lefse

These are great with butter and sugar on them.

INGREDIENTS:
6 medium-size potatoes (about 2 pounds)
1/4 cup butter
1/4 cup milk (or cream)
1-1/2 teaspoon salt
1 teaspoon sugar
1/8 tsp. pepper
3 cups flour
softened butter.

PREPARATION:
Wash, pare, and boil potatoes
Mash potatoes and add butter, milk, salt, pepper, and sugar.
Cool in fridge.
Beat in flour, 1/2 at a time.
Roll out (thin) and cook on griddle.

Cracker Cookies

Very easy to make and super delicious.

INGREDIENTS:
1/2 cup brown sugar
1/2 cup butter
40 saltines (or less, if you want really nice, saturated cookies)
1 cup semi-sweet chocolate chips
chopped walnuts.

PREPARATION:
Place foil on cookie sheet.
Place crackers on foil.
Boil sugar and butter gently for 3 minutes
pour over crackers and spread out evenly.
Bake 5 minutes at 350-degrees Ferenheit.
Meanwhile, melt chocolate chips in microwave (about 1 minute).
Remove baked crackers from oven, and spread chocolate evenly over the tops. Sprinkle on nuts.

Challah

INGREDIENTS:
1 package (2-1/4 teaspoons) yeast
1-1/4 cups 110-degree water
1 teaspoon salt
1/4 cup sugar
1/4 cup olive oil
2 lightly beaten eggs
5-5-1/2 cups flour
1 beaten egg yolk
1 tablespoon water
1 tablespoon sesame seeds.

PREPARATION:
Dissolve yeast in 1-1/4 cups water.
Stir in salt, sugar, olive oil, and 2 lightly beaten eggs
slowly stir in flour.
Knead 5-20 minutes.
Glaze dough ball with Crisco and rise covered in greased bowl until doubled (about 1-1/2 hours).
Punch down dough and knead.
Make a 3-strand braid with 3/4 cup of dough, and make a 4-strand braid with the remaining dough
Place the 3-strand braid on top of the 4-strand braid.
Rise on baking sheet until doubled (about 1 hour). Combine egg yolk with 1 tablespoon water and brush all over loaf.
Sprinkle on sesame seeds. Bake 30-35 minutes at 350-degrees Ferenheit, or until golden brown.

Pineapple Pie

I have made a few different recipes for this and this one has the best flavor and is easy

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
3/4 cup white sugar
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
2 tablespoons milk
1 tablespoon white sugar

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).

2. In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.

3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature

Peanut Butter Bars

INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
2 cups confectioners' sugar
1/2 cup chunky peanut butter
1 cup semisweet chocolate chips


In a bowl, combine cracker crumbs and butter; mix well. Stir in sugar and peanut butter. Press into a greased 8-in. square pan.

In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill for 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.

Old-fashioned Peanut Brittle

This is my favorite Peanut Brittle recipe.

Ingredients
3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
4 cups coarsely chopped salted roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon baking soda
1 teaspoon vanilla extract

Preparation
Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260°F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295°F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.

Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)

Liver and Onions

I got this recipe from a friend.

Liver - rinse you liver before you start.
Bacon grease (about 2/3 cup)
1 med - sliced
1 can of tomatoes
flour
Salt and pepper

Heat up bacon grease. Cook the onions in the grease.
While onions are cooking, salt and pepper the liver. Dip in flour.
Remove onions and add liver to pan and brown on both sides (don't overcook)
Remove liver. Remove excess grease if you have too much.
Add flour to thicken. Cook for about a min or so until it thickens.
Add tomatoes and stir together
Put onions and liver back in and simmer on low for about 20 min.
Cook rice while liver is finishing up.

Sweet and Sour Pork Chops

This recipe came from Cook Yourself Thin. I usually double the sauce.

For the pork chops
1 tablespoon dry sherry
1/4 teaspoon pepper
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons sugar
1 pound 1-inch-thick boneless pork loin chops, trimmed of any fat, and cut into 1-inch cubes
2 tablespoons pineapple juice
1 tablespoon ketchup
1/2 teaspoon white vinegar
3 tablespoons canola oil
1 red onion, peeled, trimmed and cut into 1-inch cubes
2 red (or 1 red and 1 green) bell peppers, stemmed, seeded and cut into 1-inch cubes

For rice
I take the boil in a bag rice but boil it in chicken stock for more flavor.


1. To make the pork chops: Combine sherry, pepper, 1 tablespoon of the soy sauce, and 1/2 teaspoon of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinate in the refrigerator.

2. Stir together pineapple juice, ketchup, vinegar, the remaining tablespoon of soy sauce, and remaining teaspoon of sugar in a small bowl until well combined.

3. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tablespoon of the oil in the same skillet over medium-high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.

4. Heat remaining tablespoon of oil in the same skillet over medium-high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden-brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden-brown crust forms on the other side, about 1 1/2 minutes. Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.

5. To make the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with a lid and let simmer for 20 to 30 minutes. Using a fork, fluff the grains and serve.


I found this recipe is also good with chicken.

Buttermilk Cornbread

I know that I added another cornbread recipe but this is one the my whole family loves.


1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Krumkake

I have experimented with getting the right recipe and this is the one I found that taste the best.


1 cup granulated sugar
1 cup brown sugar, firmly packed
1/2 cup butter, at room temperature
3 large eggs, beaten
3-1/2 cups all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
Cardamom – optional - up to a tsp
Nutmeg – optional – to taste
Ground ginger – optional – to taste

Beat together sugars with butter until light and fluffy.
Beat in eggs and vanilla.
Stir in flour and salt and mix until well blended. (This is where you would add the cardamom, nutmeg, and ground ginger).
Wrap dough in plastic wrap and chill for one hour.
Form dough into 1-1/2 inch diameter balls.
Place a ball of dough in the center of your krumkake iron.
Cook for about a min. or until golden brown.
Optional: Roll warm cookie on a 1-1/2 inch wooden dowel or cool flat.


I add a pinch of cardamom, this gives it the classic cookie flavor, but doesn’t overpower.
I also use more nutmeg than ginger. I never measure it, but it’s about 1/8 tsp or a little more of nutmeg…
You don’t have to add any of these, but it gives it a great flavor… Enjoy.

Individual Cheesecakes

2 - 8 oz. pkgs. cream cheese (at room temp)
2 eggs
3/4 cup sugar
1 tsp. vanilla
Cocoa
15 Vanilla Wafers
Cherry and Blueberry Pie Filling

Directions:

Beat cream cheese with mixer until creamy, add eggs, sugar, and vanilla and beat until very smooth. Place cupcake liners in muffin tins and put 1 vanilla wafer in bottom of each liner.
Using an ice cream scoop, fill each 3/4 full. Make as many cheesecakes vanilla as you want and then add cocoa to the remaining batter. I use about 1 tsp. of cocoa per individual
cheesecake, but the exact amount is not critical. You can make it as chocolate as you want and you can use regualr or Dutch Process cocoa. Bake @ 350 for 22 - 25 minutes.
Cool and add toppings. One recipe makes 15 cheesecakes.

Creole Cake (chocolate)

Dry Ingredients
4 cups A.P. Flour
4 cups sugar
1 tbsp baking soda
1 cup dutched cocoa
1 tsp salt

Wet Ingredients
2 cups buttermilk
1 tsp vanilla
1 ½ cups melted butter
3 eggs

2 cups boiling water – DON’T ADD TILL END

1. Preheat oven to 350 deg. (300 deg for convection oven)
2. Prepare desired cake pan. Grease, Flour and line bottom w/ parchment.
a. You can use cake release spray instead – flour added
3. Sift dry ingredients
4. Mix together wet ingredients
5. Pour wet ingredients in with dry ingredients.
6. Mix together well
7. Add boiling water, mix, scrape and immediately place in pan(s) and bake
Baking time is approx. 30 min.
Yields 3 – 9” rounds

Creole Cake Filling

½ cup whipping cream
¾ cup sugar
¾ cup raisins
1 cup walnuts

Boil for 1 minute and cool.

Creole Cake Pour over Frosting (Ganache Style)

4 cups Chocolate chips
1 cup heavy cream

Heat cream, pour over chips and stir till melted. May also be mixed in double boiler.

Creole Cake Frosting (Fudge style)

3 cups chocolate chips
1 ½ cups sour cream

Mix in double boiler till melted and smooth

Caramel Crispix

1 box of crispix cereal
1 stick of butter (real stuff)
1 cup brown sugar
1/3 cup white Karo syrup
1/2 tsp salt
1/2 tsp baking soda
1 clean brown paper bag (grocery size)

In a microwaveable bowl, melt butter in microwave. When its melted, add brown sugar, syrup, and salt. Mix together well. Put back in microwave and cook for 2 min or until it starts to bubble. Remove from microwave.

Place crispix in brown bag.

Add baking soda to caramel mix and stir till mixed

Pour caramel mix over cereal and shake bag.

Place in microwave for 1 min 30 sec, shake, microwave for 1 min 30 sec, shake.

Once done, pour cereal onto cookie sheet and let cool/dry.

NOTE: If you have a older microwave (1000 watts or lower), please add some more cooking time when microwaving in the bag. The mix should be crispy/crunchy when cooled.

Free Collage

Hey guys, sorry I haven't put recipes on here in the past few days. I will post some new ones tonight.

As for the free collage, it's at Walgreen's. You get 1 free 8X10 collage when you use the promo code GOODTHOUGHTS. This offer expires May 8th.

Poppy Seed Chicken

2-3 chicken breast (boiled and shredded)
2 cans of cream of chicken (or 1 family size)
8 oz sour cream
1 pkg Ritz crackers (crumbled)
1 stick butter (melted)
poppy seed
rice or pasta to put chicken over

Mix chicken, cream of chicken, and sour cream.
Put in a 9X13 baking dish.
Top with Ritz crackers and pour the butter over the crackers. Sprinkle poppy seeds on top.
Bake 350 for 45 min. Serve over rice or pasta.

Simple and yummy meatloaf

I found the secret to a good tasting meatloaf and found that it's adding sausage.....

Basic recipe
1 1/2-2 lbs hamburger
1 lb sausage (sage is the one I prefer)
1/2 cup ketchup
1/2 cup half and half
2 eggs
1 pkg Ritz crackers (smashed)

Mix well together and bake 350 for 1 1/2 hrs or until done.

Additional (optional) ingredients

1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped orange bell pepper
1-2 tbsp butter
Garlic powder - to taste
1/2 cup chopped onion - optional

Saute and add to basic recipe for a ultimate meatloaf recipe :D