This one-pan meal can be thrown together in minutes. Super easy for a busy work night!
1 1/2 c. long grain rice 3 cups cold water 1 pkg. Lipton onion soup mix 1 c. shredded cheddar cheese (+more for top) 2 cans cream of mushroom soup 4-6 pork chops
In a 13x9 pan, mix the rice, water, soup mix and cheese. Place pork chops on top. Cover the top with mushroom soup. Cover the pan with tinfoil and bake at 350 degrees for 1 hour. After 1 hour, remove tinfoil, cover the top of the pork chops with more cheese and continue cooking for 30-40 more minutes. Allow to sit for a few minutes before serving.
I'm trying to be more healthy in 2009 and these pancakes are the perfect place to start. The wheat flour and oats make the pancakes hearty and healthy. I cooked the batter plain for my kids, but added the oat & almond topping for the grown ups, which made them over-the-top good!
2 c. flour 1/3 c. whole wheat flour 1/3 c. quick cooking oats 1/4 c. sugar 2 tsp. baking powder 1 t. baking soda 1 t. salt 1 t. cinnamon 2 1/4 c. buttermilk 2 eggs, beaten 2 T. vegetable oil
Combine the dry ingredients. In a separate bowl combine the buttermilk, eggs and oil. Stir the wet ingredients into the dry and mix until just combined. Drop batter on to hot skillet and fry pancakes on both sides.
***If desired, make topping mix (below) and sprinkle 2-3 tablespoons of the topping mix onto the skillet, then pour batter on top of that and sprinkle 2-3 more tablespoons of the topping on each pancake. This bakes a sweet, nutty topping into both sides of the pancake. You can also sprinkle more topping mix on top after the pancakes have been cooked.
TOPPING: 1/4 c. brown sugar 1 tsp. cinnamon 1/4 c. rolled oats 1/4 c. chopped almonds or pecans
I tried a new cheese ball recipe this year and really liked it. This whips together in minutes and goes well with any kind of cracker, veggie or chip.
2 (8 oz.) packages cream cheese 1 cup grated cheddar cheese 1 T. Worcestershire sauce 1/4 t. celery salt 1/4 t. salt 1/4 t. garlic salt 1 c. chopped pecans
Mix the cream cheese until smooth. Stir in the grated cheddar cheese and the other spices. Divide mixture and shape into two balls. Roll in chopped pecans, then cover in plastic wrap. Refrigerate until serving. Keeps well in the fridge.
Shirlene made these and brought them over one morning. They look beautiful and taste delicious. My kids compared them to carnival funnel cakes.
Batter 2 large eggs 1 cup milk 1 cup unsifted flour 1 tablespoon granulated sugar 2 teaspoons vanilla extract
In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate one hour or overnight.
In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do not get batter on top of iron.)
Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.
Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.
Here is a picture of a Swedish Rosette Cooking Set. You can buy them on E-bay and Amazon.
Some people have accused me of being a good cook, but the truth is I am just an avid collector of good recipes. I am not above writing a recipe on the back of a napkin, on a receipt buried in my purse or even on a dollar bill if it becomes necessary. For me, cooking and baking is so much more than food. When I'm in the kitchen, I feel connected to my family and friends (old and new, living and gone) through the recipes they have shared with me. Each recipe has a story behind it and I wouldn't include it here if it didn't. I love the way my house feels when it is filled with the smell of something delicious in the oven. Cooking and baking relaxes me and helps me connect to the less-hectic life that I long for. If only the mess could clean itself up:0)
I will be working over the next several months to save and post all of the recipes from my Tried and True recipe book. I will also be adding many more new and delicious recipes for you all to enjoy. Bon Appetit!