Printfriendly

Cashew Pork and Cabbage Stir Fry!


I love just about any type of stir fry, because they come together quickly and they are really versatile.  Whatever you have on hand, you can incorporate it into the dish and make it work!  For example, for this stir fry, I had some boneless pork loin chops I needed to use up and some bell peppers and fresh mushrooms, so this was perfect for that!    Of course, I did 'southernize' this stir fry a bit by  adding bacon, which you all know makes anything better!   

Here is what you will need:


5-6 slices of bacon
3-4 boneless pork loin chops, sliced crosswise in thin strips
1 Tbs. sesame seeds
3 Tbs. vegetable or canola oil
2 Tbs. butter
1 Tbs. minced garlic
1 large sweet onion, sliced and separated in rings
1 large bell pepper, sliced in thin strips (I used 1/2 red and 1/2 yellow bell pepper for color, use what you have)
2 cups fresh mushroom slices
1/2 large green cabbage head, shredded
1/3 cup teriyaki sauce (I use Kikkoman)
2 Tbs. brown sugar
1 tsp. rice wine or apple cider vinegar
1/2 cup water
2 tsp. cornstarch
pinch or red pepper flakes (optional)
1/2 cup cashews
salt to taste
black pepper to taste
soy sauce to taste

Fry the bacon in a deep, rounded skillet or wok.  Remove to a plate when it is crisp.  Add the oil to the bacon drippings and heat to a medium high heat.  


 Add the pork strips and stir fry until completely cooked through.   Sprinkle with the sesame seeds. 


Move the pork to the edges of the pan and add the garlic, onion rings, bell pepper strips, and mushroom slices along with the butter.   Stir fry until the onion and other vegetables are just starting to get tender.  Add the shredded cabbage and continue to stir fry at medium high heat, mixing the vegetables and pork all together.
 
In a separate bowl, mix the teriyaki sauce, brown sugar, and vinegar.  Pour over the cabbage and pork and toss.  Cook until the cabbage is crisp tender or to your liking! 

Mix the cold water with the cornstarch.  Make a well in the center of the pan and add this mixture, toss to coat.  This will thicken the sauce.  

Sprinkle with the red pepper flakes and cashews and toss again.   Add additional salt and pepper to taste, because of the saltiness of the teriyaki sauce and soy sauce, you might not need much salt. 


Right before serving sprinkle with the crisp bacon.  Add soy sauce to each serving as desired! 



This is good served with rice!



Rolo Cookies!

 
 
I originally saw these cookies on Pinterest and they looked like something I needed to make.  They are easy and are so good when they are warm right out of the oven.  I love anything with chocolate and caramel .  They had to be  a winner.  I am glad I make these recipes before I post them though.  The original recipe I saw was a little on the dry side, even after I modified it.  I have taken the first recipe I made and have completely revamped it.  "Revamped"...I like that word!  This recipe is absolutely a winner!   These cookies are so soft and moist and yummy.  You know if it's chocolate and caramel I am all in!    Here is what you need:

1/2 cup butter, softened
1 (8 oz.) pkg cream cheese, softened
1 egg
1 tsp. vanilla
1 box chocolate cake mix (whatever you like)
1 bag Rolo candies
1 cup powdered sugar
 
This is what Rolo candies looks like for those who may not be familiar!  Someone out there will ask!
 
 
Preheat oven to 350 degrees.
 
Beat the butter, cream cheese, egg and vanilla together.   Mix in the cake mix until all is blended.  Chill the dough for about 30 minutes.  
 
While the dough is chilling unwrap the candies.  It might not take the whole bag, so just unwrap about half of them.  This is a good one to get the kids involved in so they can do this tedious unwrapping chore!  If they know warm cookies are the reward, they will be more than glad to help.
 
 
When the dough has chilled, scoop out enough to wrap around the Rolo and cover it. 

Roll in a ball and roll in the powdered sugar.   Place on a cookie sheet lined with parchment paper or my favorite nonstick Reynold's Wrap foil.  Place in the oven and bake for 12-13 minutes.  Don't over bake these or they will be dry and the caramel will seep out.
 
Allow to cook just slightly on the cookie sheet and then sprinkle with a little more of the powdered sugar. 
 
These are so moist and delicious and they stay soft after they are cool, which I like! 




Slow Cooker Creamy Italian Pork Chops!


This slow cooker recipe for "Creamy Italian Pork Chops" is so easy and so good you will not believe it!  It's also very versatile.  You can use boneless, skinless chicken breasts instead of the pork chops if you prefer.  This is good served over egg noodles (or any pasta you have on hand), mashed potatoes, or rice!   Add a salad or a vegetable and bread and dinner is served!   The meat literally can be cut with a fork it's so tender!   Here is what you will need for this:

6-8 boneless pork loin chops (or boneless chicken breasts)
pepper to taste
1 envelope dry Italian dressing mix
1  (7 oz.) can sliced mushrooms, drained (optional)
1 (10  3/4 oz.) can of cream of chicken soup
1 (10  3/4 oz.) can of cream of mushroom soup
1 (8 oz.) pkg. cream cheese, softened
1 cup water
parsley for garnish (optional)


Spray a large slow cooker (5 to 6 quarts) with nonstick spray.  Lay the pork chops (or chicken in the bottom).  Sprinkle with black pepper to taste.    Sprinkle with the dry Italian seasoning mix.  Place the mushroom slices even over the top of the meat.

In a bowl mix the soups and cream cheese.  If you are watching your sodium, use the low sodium soups and it will work fine.  Pour evenly over the meat and mushrooms.  Pour the cup of water around the edges of the meat. 

Cook on low for 7-8 hours or on high for 4 hours.  When done, stir the gravy around to mix it well.  You can break the meat into smaller bite size servings or serve as they are.    If I am serving this over pasta, I will usually cut the meat smaller, but if I am serving with mashed potatoes or rice on the side, I leave it as is.    Its' so tender it will just about fall part.   

This makes plenty of gravy without adding anything to it and the consistency is just right!



I served these with mashed potatoes, but rice or pasta is great also! I sprinkle with a little parsley for color, but it's not necessary really!



Easy Peasy Cobbler Cake!


This is one of the easiest recipes you will ever make.  There is no mixing, beating or stirring and very little measuring!   It's so easy it makes a perfect recipe to get the children involved in.  They can do this one, pretty much by themselves, with the exception of taking it in and out of the oven.  

 Some call this a "Dump Cake", but my family advised me to call it something a little more appetizing for you all!   The word "dump" has so many connotations in our language and none of them are really appetizing!   Therefore, I have made it one of my easy peasy recipes!   This is a cake that has a cobbler like consistency and it's absolutely delicious with a scoop of ice cream on it!   Here is what you will need for this:


1  (20 oz.) can of crushed pineapple, do not drain
1 (21 oz.) can of cherry pie filling (can use whatever other flavor you like also)
1 (18.5 oz.) box yellow cake mix
1 tsp. cinnamon
1 cup butter (2 sticks) cut in thin slices, about 12 pats each stick
1 cup chopped nuts (walnuts or pecans)

Preheat oven to 350.

Spray a 9"x13" baking pan with nonstick spray.


Pour the crushed pineapple in the bottom.  Do not drain it.


Spoon the pie filling evenly over the pineapple.


Sprinkle the cake mix evenly over the pie filling.
Sprinkle with the cinnamon.
Cover the cake mix with the pats of butter.
Sprinkle with the chopped nuts. 
Place in the oven and bake for 1 hour.





This is best served warm with ice cream!





Sausage Pinwheels!



These "Sausage Pinwheels" are tasty little treats that are very versatile.  You can serve them for a party appetizer, along side soups, or even as a quick breakfast!   They have three ingredients and couldn't be easier!   Here is what you will need:


1 can refrigerated crescent rolls
1 (1lb.) roll of breakfast sausage
1 cup shredded cheddar cheese

Preheat oven to 375 degrees.

Unroll the crescent roll dough on a sheet of foil or wax paper.  I like to use Reynold's nonstick foil.  I know you all get tired of hearing me say that, but it's one of the best things invented in the cooking world in recent years...lol.   Press the seams of rolls together where they are perforated.


Lay the raw sausage evenly over the dough.   You can just pinch it off in pieces to do this.   Sprinkle the shredded cheddar cheese over the sausage.  



Starting on the long end of the dough, roll into a tight roll forming a pinwheel shape.  If any falls out, just tuck it back in.  Using the foil or wax paper to roll it and wrap the roll in, seal the ends by folding the paper or foil over.   Refrigerate for 2-4 hours or overnight.  Sometimes if I am short on time, I just put the roll in the freezer for about an hour and it works fine also.



With a sharp knife, slice in 1/2 inch pieces and lay on a cookie sheet that has been lightly sprayed with nonstick spray or I just use another sheet of nonstick foil.   Bake for approximately 20 minutes or until golden brown. 


Serve immediately!  These are also good reheated if you have leftovers!





Jalapeno Popper Dip!



If you love the taste of jalapeno poppers, you will definitely love this dip.  Actually, even if you wouldn't normally eat a jalapeno popper, like my husband, you will like this dip.  I didn't think he would eat it, since anything with jalapeno doesn't usually fly with him, but I withheld the name until he tried and he had to admit he liked it.   The other good thing about this dip is that it's so much easier to prepare than the actual poppers are and it serves more people for a party!  This will make an excellent Super Bowl dip! 

There are recipes for this all over Pinterest and food blogs it seems, but every one is a little different.  Mine is a mixture of my own preferences. 


  Here is what you will need: 

2 (8 oz. ) pkgs. cream cheese, softened
1 cup mayonnaise
1 cup grated Parmesan cheese, divided
2 cups shredded cheddar cheese or cheddar/Monterrey Jack blend
1/3 cup pickled jalapeno rings, chopped fine (can use fresh jalapeno, but I prefer the pickled in this)
1/3 cup green onion, chopped including some of the green blades
1/4 tsp. garlic powder
1/2 tsp. Tabasco sauce (optional according to how much heat you like)
7-8 slices bacon cooked and crumbled
4 Tbs. butter, melted
1 sleeve Ritz crackers, crushed


Blend the cream cheese and mayonnaise until smooth.  Add 1/2 cup of the Parmesan cheese, the shredded cheddar, jalapenos, green onion, garlic powder, and Tabasco if using. 


Spread this mixture in a deep pie plate or quiche type dish.


Sprinkle the cooked bacon over the top.


Combine the melted butter, crushed Ritz crackers, and the other 1/2 cup of Parmesan cheese and sprinkle over the top.  Place in a 350 degree oven and bake for 30 - 35 minutes. 

Serve hot with crackers or tortilla chips!  We like it with Frito Scoops!



Lemon Chess Pie!


Chess Pie is about as southern as pie gets!  The history of where Chess Pie got it's name is debatable, but it's a pie that has been around for many, many years.  In my part of the country, Chess Pie was probably made much more than even Pecan Pie back in the day, due to the fact that pecans do not grow in our area and were not as readily available.   Some say Chess Pie and Pecan Pie taste the same, but they do not taste all that similar to me.  Pecan Pie is more syrupy and Chess Pie is more of a custard like consistency. 


There are variations on the flavors of Chess Pie and this Lemon Chess Pie is one of those variations.  I like the addition of the lemon, because the tartness of the lemon cuts the sugar somewhat in this very rich pie. 

  Here is what you will need for this "Lemon Chess Pie":

1 unbaked 9" deep dish pie shell
1 stick butter, melted (1/2 cup)
2 cups sugar
1/4 cup fresh lemon juice (you will need about 2 fresh lemons)
2 Tbs. lemon zest
4 eggs, lightly beaten
1Tbs. flour
2 Tbs. cornmeal
1 tsp. white vinegar
1 tsp. vanilla
1/4 tsp. salt
1/4 cup half and half


Preheat oven to 350 degrees.


Cream together butter and sugar.  Add the rest of the ingredients and mix well.  Place the unbaked pie shell on a cookie sheet.  Pour the mixture in the shell and carefully place in the oven on the center rack.  

Bake for 45-50 minutes.  The top will brown, but do not overbrown it.   The thin brown crust on top is typical for a Chess Pie.  Allow to cool before slicing!  


Serve plain or...


with a dollop of whipped cream!  Delicious!


Bacon Wrapped Smokies!

 

These "Bacon Wrapped Little Smokies" are delicious little bites of pork wrapped in pork, sprinkled with sugar!  How could they not be good!   This is an easy  party food that would be great  on your Super Bowl menu or for any other type of gathering where finger foods are served!   These go over a lot like the little 'Pigs in the Blanket', no matter how many I make, there are never any left over!   They are a bit addictive!   Here is what you will need for these: 

4 Tbs. butter, melted
2 cups brown sugar, divided
2 tsp. Worcestershire sauce
dash of hot sauce (optional)
1 lb. bacon, slices cut in thirds
1lb. package Little Smokies sausages (you can use all beef if you prefer)

Preheat oven to 375.

In a bowl, mix the melted butter, 1 cup of the brown sugar, Worcestershire sauce and hot sauce (if you are using it).

Cut each slice of bacon in thirds and wrap a piece around each sausage.  You can secure with a toothpick, but you don't have to.  It does make them easy to serve at a party, if you are serving finger foods!

 Place on a foil lined cookie sheet or 9"x13" baking pan.  I like to use Reynold's nonstick foil for this, because it's sort of sticky.

Pour the brown sugar and butter mixture over all.   Sprinkle the top of each one with the rest of the other cup of dry brown sugar. 

Place in the oven for 20 - 25 minutes or until the bacon is starting to crisp.  


Spoon some of the sauce back up over each one before placing them on a serving plate!




Red Apple Inn Chicken!

 
  
This is not a complicated recipe or even an expensive recipe to prepare, but the results are really sort of decadent and it makes it a dish worthy of company or even for a holiday meal.   It's also a dish you can prepare the night before so that you just need to bake it the next day.  I got this recipe from a friend of mine whose son went to elementary school and played baseball with my son. She is a fabulous cook and always had the best recipes. They are from Arkansas and the Red Apple Inn is in the area they came from.     This has been one of our favorite meals for a long time now.   

Here is what you will need for this:

6-8 boneless chicken breasts
6-8 slices of bacon
1 small jar of dried beef
2 cans cream of chicken soup
1  8 oz. block of cream cheese, softened
2 cups sour cream
black pepper
seasoned salt
paprika for garnish (optional)


Spray a long baking dish with nonstick spray.  Layer the dried beef slices in the bottom.  I rinsed this off with warm water first, because it tends to be very salty.

Wrap each chicken breast in a piece of bacon and lay over the dried beef.  Sprinkle lightly with black pepper.

Mix the softened cream cheese, the soup, and the sour cream until smooth and spread over the chicken.   Sprinkle very lightly with seasoned salt.  Cover tightly with foil and place in a 300 degree oven for 2 hours. 
Uncover and turn the oven up to 375 and just slightly brown the top.  This takes about 10 to 15 minutes.

We like this served over rice, but it's also good over egg noodles or mashed potatoes.



It's pretty if you sprinkle it with just a little paprika for color!









Better Than Anything Caramel Cake!



This "Better Than Anything Cake" is probably known to some of you by another, slightly more provocative name.  Since I have young readers,   I didn't feel that was appropriate so I am just calling it 'better than anything cake' and you can call it what you like!   This cake was also called "Better than Robert Redford Cake" back in, probably, the 1970's and 1980's.   This is a really easy cake to make, but it's very good and rich!  If you are a chocolate and caramel lover, it's for you!  I think this would be good cake to make for someone special for Valentine's Day!

  Here is what you will need for this: 

1 box German Chocolate cake mix (plus the ingredients called for on the box)
1 (14 oz.) can of sweetened condensed milk
1 (16 oz.) jar of caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
1 (8 oz.) bag of toffee chips or equal amount of toffee candy bars (like Heath bars), crushed
chocolate syrup and maraschino cherries for garnish (optional)


Preheat oven to 350 degrees.

Prepare cake and bake as directed on the mix in a 9"x13" baking pan.  Remove from oven and allow to cool for 15 minutes.

Poke holes in the top of the cake every half inch with the handle of a wooden spoon or you can use a meat fork if you don't have a wooden spoon. 

Drizzle the sweetened condensed milk evenly over the top.  Let the cake stand just until it has absorbed.

Drizzle the caramel topping evenly over the cake.

Cover and refrigerate for 2-3 hours.   Spread the whipped topping over the cake.  Sprinkle with the toffee chips.  


If you want to dress it up a bit more, drizzle chocolate topping over the top and garnish with maraschino cherries!





Creamy Chicken & Wild Rice Soup!




There used to be a restaurant in our city that served a soup very similar to this and I just loved it.  It was always so good on a cold day when I was out working and running around all over town.  That restaurant eventually closed, like so many of the restaurants in our area seem to do, and I missed their Chicken and Wild Rice Soup.  I experimented with it and came up with my own and I will say this is very close to what they served.

The wild rice and touch of curry, gives this soup a slightly nutty flavor that is so unique.   I know that curry is something people either love or hate, so if you do not care for it, just leave it out.  This is still a good soup recipe.  I happen to love curry and I think it makes this so good.

This soup is great when you are sick with a cold or the flu, because the curry, cayenne and chicken broth will really open up your airways.  It's also quick to make, if you have some chicken already cooked or use a rotisserie chicken. 

Here is what you need:
1 medium onion, diced (about 1/2 cup)
2 stalks celery, sliced thin
1 cup carrots, grated or cut in thin matchsticks
2 tsp. minced garlic
3 Tbs. butter
1 (6.2 oz.) box of long grain wild rice mix with seasoning packet (I used Uncle Ben's)
2 (15 oz.) cans chicken broth
2 cups water
2 cups white meat chicken, diced
1 tsp. seasoned salt
1/2 tsp. black pepper
2 tsp. curry powder
1/4 tsp. cayenne pepper (optional)
1 cup half and half cream
1 (8 oz.) pkg. cream cheese, softened to room temperature
sliced green onions for garnish (optional)


In a soup pot or Dutch oven, saute the onion, celery, garlic, and carrots in the butter just until the vegetables are slightly tender. 

Add the rice mix with the seasoning packet, the chicken broth and water.  Bring this up to a boil.  Once it boils, turn the heat down to simmer and add the chicken, seasoned salt, black pepper, curry powder, and cayenne pepper.   Simmer for about 30 minutes or until the rice is tender.    Add the half and half cream and stir.   

In a separate bowl, cube the cream cheese and slowly spoon some of the chicken broth from the soup into it mixing after each addition.  Do this until the cream cheese is melted and is mixed well with broth. 

This is called tempering.  If you do this, instead of dumping the whole block in the hot soup, your cream cheese will not curdle and it will incorporate into the broth and look nice.   Slowly mix the tempered cream cheese and broth back into the soup and stir well.

 Let this simmer for just about 10 minutes and stir again.  DO NOT let the soup boil after you add the half and half and cream cheese.  Just keep it on a nice low heat.  Stir this from the bottom to be sure it isn't sticking.   If this becomes too thick as it simmers, add a little more water or half and half to it.


Garnish with some sliced green onions and in less than an hour you have a hearty homemade soup!


Parmesan Crusted Pork Chops!

 
These might be the best pork chops I have ever cooked in the oven.  They are juicy and have the most yummy crust you have ever tasted.  I have used a similar recipe for chicken before and it is also very good, but the addition of dipping these in ranch dressing before breading really added something fantastic to them!

Here is what you will need for these:

Ingredients:
pork chops (this will coat about 8 or 9 medium size chops)
2 cups Italian bread crumbs
1 cup Parmesan cheese
1 envelope Italian dressing mix
1 tsp. garlic powder
1 cup Ranch dressing (you can use a good bottled Ranch or I like to make my own with a mix)
a sprinkle of black pepper
a sprinkle of seasoned salt

Pork chops (I used boneless loin chops and did 9 of them with this recipe), Italian bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, ranch dressing (you can use a good bottled dressing or make your own).

Pour a cup of the ranch dressing over the pork.


Make sure all of the meat is covered in the dressing.  Let this sit and marinade while you prepare the crumb coating.


Mix the Italian bread crumbs, the Italian dressing, and the Parmesan cheese in a Ziploc bag.  Place about 2 or 3 chops at a time in the bag and seal.  Toss it around to coat on all sides well.  Place foil on a baking sheet and spray well with baking spray.  I like to use Reynolds Wrap non-stick foil.  It browns the crust so well.  Invest in a roll of this foil for recipes like this...the results are worth it.  When you have all of the chops coated sprinkle with a little black pepper and seasoned salt, place in a preheated oven at 375 degrees for 45 minutes.
 
Don't try to turn the chops over during the baking or you will lose some of your coating.  If you use the baking spray and the non-stick foil they should just slide right up when you get ready to serve.


Oven Baked Parmesan Crusted Pork Chops!
 
These are even better than they look!


 


FOLLOW ME HERE ON FACEBOOK FOR DAILY POSTS:

Follow Me on Pinterest