Tuesday, December 25, 2007

Oreo Truffles

These little treats were very tasty but they were kinda difficult to make. I froze them overnight to harden up and so they would be easier to dip. I took them out a little before I was to dip them but when I went to dip them they were to soft. I also couldn't get my chocolate to melt. I did it in 15 second intervals and it never got dippable and the more I put it in the microwave it kept getting hard. Luckily I had some of the almond bark left over from something else and it worked just fine. They may not look really pretty but they were really yummy and luckily I left with an empty plate!
The recipe is from Kraft but it has also been talked about on the What's Cooking board I frequent.

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Tuesday, December 11, 2007


Wow this recipe is so good! I have been dying to make it but my husband isn't a big sweets person and I knew I shouldn't eat the whole thing myself. Luckily for Wednesday night church, people sign up to bring desserts so I quickly signed up so I could try this out. I took a little bite but that bite was soooooo good. I can't wait to have a full piece tomorrow! I got this recipe from Paula Deen.
Caramel Apple Cheesecake Bars with Streusel Topping
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.
Yield: approximately 3 cups

Friday, November 23, 2007

Thanksgiving Day

For Thanksgiving Day I made a recipe I have had saved since last year. The recipe is a Paula Dean recipe but I don't remember if I actually say Paula make this or just found it. It got rave reviews! It might become a T-day staple.
Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Sunday, November 18, 2007

This apple pie is the best apple pie recipe ever. I got it from some magazine a long time ago and I will not change the recipe I use.
Crunchy Crumb Apple Pie
1 refrigerated ready-to-bake pie crust ( from 15 oz. box)
Crunchy Crumb Topping
1/2 cup plus 2 Tbsp all- purpose flour
1/2 cup packed light brown-sugar
1/3 cup granulated sugar
1 stick ( 1/2 cup) cold butter, cut in small pieces
7 medium to large tart apples ( about 3 1/4 lb) such as granny smith
1 Tbsp lemon juice
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1/2 tsp cinnamon
18 tsp nutmeg

1. Have a 9-in pie plate and a baking sheet ready. Place oven rack in lowest position in oven. Heat oven to 450
2. Line pie plate with crust as package directs.
3. Topping Mix flour, sugars and cinnamon in a medium bowl. Cut in butter ( or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
4. Filling Peel, halve and core apples. Cut in 1/8 in. thick slices. Place in large bowl,, add lemon juice and toss to coat. Mix remaining ingredients in small bowl, sprinkle over apples and toss to coat.
5. Layer apple slices in pie shell, mounding them higher in the center. Pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.
6. Bake 15 minutes. Reduce oven to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced and topping is golden brown. Cool completely on wire rack before serving.

Thursday, November 15, 2007

Cleaning out the Halloween Candy

So a few months ago I posted that I had made Giada's Parmesan crusted pork chops. Well if you read it you'll remember they turned out a little burnt but still tasted good. So tonight I tried them again and they came out great. I made two so I could have one for lunch tomorrow. I am about to go down and take a picture of it along with a picture of these cookies I made! Since we had no trick or treaters our bowl of candy has been sitting here tempting me. So I got rid of the Reece Cup's and whipped these cookies up real quick for a get together tonight! The recipe came from here

Best Peanut Butter Cup Cookies
3/4 cup sugar
1 3/4 cups flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup softened butter or margarine
1 large egg
1 teaspoon vanilla
8 (0.7-7/8 ounce) peanut butter cups (I also had some reese cups with carmel and did half those and hald regular!)

Preheat oven to 375°.
Mix first five ingredients in mixing bowl.
Add butter or margarine, egg, and vanilla.
Mix well.
Cut peanut butter cup candies into 1/2" pieces.
Fold into mixture.
Shape into walnut sized balls and place on cookie sheets that are greased or sprayed with cooking spray.
Bake for 12 minutes.

Thursday, November 8, 2007

A glance at what's to come

Next week my husband is leaving for a few days. Although I don't like it when he is gone, I do enjoy getting to cook those things I love that he won't even touch. So here is the list of what I'm looking forward to making.

Beef Stew or Pot Roast
Hamburger Noodle Casserole (a recipe from my Grandma)
Parmesan Crusted Pork Chops!

I won't go hungry next week :)

Sunday, October 28, 2007

Cold weather food

When I bought a bag of On the border chips last week I saw their recipe for chicken tortilla soup. It included using their salsa which I had just bought for the first time. I think they have the best jarred salsa so I thought it would really make this soup yummy. I don't like chunks of tomato and most tortilla soup recipes call for some type of tomato that is chunky but the salsa didn't make it chunky. The biggest part was that Chad really liked it. He kept commenting on how good it was which is a rarity!
So since the bag is downstairs this recipe won't be exact but here it is.

Chicken Tortilla Soup:
Chicken Broth (32 oz.)
2 Chicken Breasts
1/2 cup of On the Border Salsa
4 Tbs. of white rice
Chopped onion (didn't use)
Avocado (didn't use)
I added some frozen corn

Cook the chicken breast in the broth. Remove and tear into pieces.
Add the salsa,rice, onion and corn to the broth and cook for about 15 minutes.
Add the chicken back and cook about 5 minutes more.
Place some tortilla chips in the bottom of the bowl and add some avocado to the top of the soup.

Monday, October 22, 2007

Chocolate Chip Cookie Dough Dip!

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner’s sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

2. Remove from heat, whisk in vanilla extract and set aside to cool.

3. Beat the cream cheese and confectioner’s sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.

5. Stir in the chocolate chips.

6. Pour into a serving bowl and refrigerate.

7. Garnish with additional chips, if you choose.

Serve with Nilla wafers (my choice) or graham crackers.

**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

Wednesday, October 17, 2007

Yummy Dessert!

So I finally got some baking in. I signed up to bring a dessert for church tonight. I saw this recipe a few weeks ago on a food blog and kept it out. Although I won't get to taste it for a few more hours it looks soooo good! So for now I will post the recipe and tonight I post a picture and what I think of it but I don't think I will be disappointed :)
Here is the blog I got the recipe from this site. *** I forgot to take a picture of the dish so you will just have to look at the other blog but I did come home with an empty dish so I think everyone else liked it just as much as I did.
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze.

1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples ( about 2 apples)

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Sunday, October 14, 2007

Why do I only post on Sundays?

I was in the mood to bake this weekend but of course I don't need any sweets right now. I love making these cookies and they always seem to come out pretty good! I got the recipe from www.allrecipes.com Since I don't care for chocolate so much I made half the batter with chocolate chips for Chad and peanut butter chips for me. Sometimes I use andes mint pieces for Chad.

Best Big Fat Chewy Chocolate Chip cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2.Sift together the flour, baking soda and salt; set aside

3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart

4.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Tuesday, October 9, 2007


Tonights dinner was sooo good! I feel like I haven't cooked anything really yummy lately and this finally broke that rut! I found the recipe from another flood blog.
Recently I haven eaten at the Old Spaghetti Factory downtown a few times and the last time I had the chicken parm. When I bit into what I made it reminded me just of what I had there. The only change I made was that I did not make my own sauce but it was still just as good! :)

For the chicken:
4 chicken breast cutlets, about 6 oz. each.
Flour, salt & pepper
2 eggs, beaten with about 2T water
Italian breadcrumbs
Grated parmesan cheese
Half a ball of sliced, fresh mozzarella (please don’t use polly-0)

For the sauce:
1 large can crushed tomatoes
1 small can tomato sauce
3 cloves garlic, minced
½ yellow or white onion, minced
1T dried oregano
½ T dried rosemary
Pinch of crushed red pepper
About ¾ cup of chiffonade or torn basil leaves
Olive oil
Sauté garlic and onions in olive oil until fragrant and onions are translucent. Add oregano, rosemary and crushed red pepper and both cans of tomatoes. Simmer over medium heat for about 10 minutes and then stir in basil and season to taste with salt and pepper. Let the sauce continue to simmer over low heat while you prepare the chicken.

Preheat oven to 350

Set up a cookie sheet or sheet pan covered in foil and sprayed with nonstick cooking spray next to the stove.

Set up 3 bowls or casserole dishes. One with flour, salt & pepper combined, one with the egg and water mixture and one with the bread crumbs and parmesan cheese.

In a large sauté pan or nonstick skillet, heat about ¼ cup olive oil over medium high heat until it shimmers. One at a time and working in batches so as not to crowd the pan (I did 2 at a time), dip each cutlet first in the flour mixture, then the egg mixture and then the breadcrumbs making sure to thoroughly coat with each layer even if it means pressing the chicken into the mixture, and fry about 3 minutes on each side or until the breading is golden and crispy. Move cutlets to sheet pan and top with more grated parmesan, 1 ladle of sauce and a thick slice of mozzarella cheese. Bake for 15 minutes and then switch to broil for 5 minutes more until cheese is golden and bubbly.

Sunday, October 7, 2007

Comfort Food

MMM Macaroni and Cheese! With the great we weather we are having we decided to grill out tonight and make cheeseburgers. To go along with them I decided to make some macaroni. I was going to make a friends recipe but I couldn't get a hold of her to get the recipe so I searched for one online. It took a little longer than I thought it would to make it and after giving my Grandma a call to make sure I was making the roux right it turned out ok. It tasted good but the texture was funny. It was kinda gritty so maybe with some more help from my grandma I can get it just right. The changes I made to it were recommended by my Grandma. I added a little hot sauce and some garlic powder.

Here is the link to the recipe.

Sunday, September 30, 2007

Sunday Night Dinner

Since I start my new job this week and will be taking my lunch I thought I would make something that would last a few days. I have made this before and we both really liked it. My only problem was that when I went to put it all together I realized I didn't have the crescent rolls I thought I had. I had used both tubes last week! So luckily I bought some biscuits at the store today and used those instead. The recipe came from www.pilsbury.com

Zesty Italian Crescent Casserole
1 lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted

1.Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
2. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
3.Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture
4.Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
5.Bake at 375°F. for 18 to 25 minutes or until deep golden brown.


This recipe was so easy and pretty yummy. It also got a good review from Chad!
I got the recipe from allrecipes.com. I did make one change with it. It says to pour the soup over the rolls and cook that way. Instead I warmed up the soup and milk on the stove and poured over the rolls when they were done cooking. I served it with corn casserole!

Cheesy Chicken Rolls
1 (8 ounce) can refrigerated crescent roll dough
4 slices processed American cheese, cut in half
4 cups cooked, boneless chicken breast halves, shredded
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk
1 cup shredded Cheddar cheese

1.Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
2.Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
3.In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls
4.Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Sunday, September 16, 2007

Grilling out!

The weather has been great lately, but it is starting to get chilly. In light of the weather turning we need to get as much grilling in. Tonight I made a great chicken recipe although I have no idea were the recipe is so I just kinda winged it!
I'm sure most of the ingredients are about 1/4 cup each or so.
The ingredients are
barbecue sauce
orange marmelade
Italian dressing.

When making the mixture reserve about 1/2 for basting later.
Marinate the chicken in the mixture and while grilling continue to brush on extra mixture.


Sunday, September 9, 2007

Time For Dinner

I didn't think I wanted to cook tonight but I have a busy week and thought I should make something I could have through out the week. This recipe came up on the cooking board I love and so I thought I would try it. It was really easy and pretty good but also really rich. I couldn't eat much and this made a lot.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted

Saturday, September 8, 2007

Another Party!

Today we are having a family reunion for my dad's side of the family. I decided to try out a new recipe for dessert. I found this from another blog.It was really yummy! The changes I made were I omitted the nuts since I don't really care for nuts and also in the recipe it doesn't give instructions on when to use the salt and cinnamon and I realized this just after I put it in the oven. So I quickly took it out and sprinkled some cinnamon on top.
2/3 cup white sugar
2/3 cup brown sugar
3 cups flour
1 tsp baking powder
1 cup butter coarsely chopped
1 egg
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
4 cups blueberries (frozen or fresh)
1/2 cup white sugar
4 tsp corn starch
1 cup almonds/pecans
1/2 cup brown sugar

1. Preheat oven to 375. Grease 9x13 pan.

2. Stir together white and brown sugar, flour, and baking powder. Use fork to blend in butter egg and vanilla. Pat 3/4 of the mixture into prepared pan. Bake for 5 minutes.

3. Stir together, 1/2 cup sugar and cornstarch. Gently mix in blueberries. Sprinkle over crust.

4. Mix nuts, and 1/2 cup of brown sugar with remaining dough. Crumble evenly over berry layer.

5. Bake in preheated for 45 minutes or until top is slightly brown.

Let cool before cutting. Enjoy!!!!!

Tuesday, September 4, 2007

Labor Day Feast!

Yesterday we went to a Labor Day cookout and of course there was tons of great food! My contribution to it all was my fruit trifle I love!I got the recipe from Kraft. It is really yummy and also pretty good for you!

Creamy Layered Fruit Sensation
1 pkg. (9 oz.) angel food cake
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups fat-free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2-1/2 cups thawed berries)

CUT cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
LAYER half the cake cubes in bottom of 2-qt. glass serving bowl or 2-qt. round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Sunday, September 2, 2007


Mmmmm... I love a good pizza and thought I would try to make our own! I'm not big on making dough just yet so I bought a boboli crust. I made my own sauce and then added sliced not shredded mozzarella cheese which was a tip off another blog, but when I cut it the cheese fell apart so maybe I will use shredded next time. It was really yummy but I think it may have needed just a little something else maybe with the crust or something. Well I'm off to make dessert for labor day I will post that tomorrow!

Pizza Sauce
This recipe yields enough sauce for two large pizzas.
15 oz. tomato sauce
2 Tablespoons parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon sugar

Monday, August 20, 2007

Comfort Food

Mmmm dinner was so yummy tonight and I am so happy I got to share it with Chad. He was supposed to work all day but got off early and surprised me! I made chicken and noodles for dinner tonight along with mashed potatoes and biscuits. Chad's mom has a great recipe for homemade noodles and I love to make them but I didn't have the time.So I just used amish noodles. It was so good. I also ventured out today and baked. I made the best apple pie recipe ever. This is the second time I have made it and I think it is even better than the last and my house smells so good! Alright I will post the apple pie recipe later for now I'm gonna spend some time with my wonderful husband!

Saturday, August 11, 2007

I'm still here

I'm a still here and cooking. Not a lot but I have gotten back into it as our schedule allows. Unfortunately I have no pictures to prove! One thing I made was something I haven't ever cooked because Chad also does not like it!So I made them while he has out of town. I decided to make Giada's Parmesean Crusted Pork Chops and they were soooo good. Although I need to take some lessons on frying food because they cooked a little too fast and were black on the outside and still pink inside. But alas I got them cooked and they were still yummy! Here is the recipe!
2large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Sunday, July 22, 2007

Finally back to cooking!

Well we are back from vacation and back to our normal routine. I finally cooked tongiht. I have not even been to the grocery in 3 weeks! It was great to get back in the ktichen and have a stocked fridge! For dinner I made Chicken in a garlic cream sauce! I got the recipe from another food blog. It was so good! It was the first time I had made a cream sauce and it turned out pretty good I think. I think the best part was that Chad wanted seconds! I'm glad I was able to find another recipe for him to enjoy!

Chicken in a Cream Sauce

1 box penne pasta (all I had was ziti)

1 cup heavy cream

1 cup chicken broth

2 cloves garlic, minced

2 Tbsp butter

2 Tbsp olive oil

1 Tbsp italian seasoning

2 chicken breasts, cut into cubes

1/2 cup grated parmesan cheese

Salt and pepper to taste

Cook pasta as directed on package.

While it's cooking, heat olive oil in a pan and saute chicken.

Add salt and pepper.

When chicken is done, remove from pan and set aside.

Melt butter in the same pan and cook garlic for about 2 min making sure not to burn it.

Add chicken broth, heavy cream and italian seasoning. Stir to combine. Add chicken to the sauce and let simmer for 5 min.

Add parmesan cheese to help thicken the sauce.

Add more salt and pepper to taste.

Next add drained pasta to the pan and let heat through for another 4-5 min.

*If the sauce doesn't thicken enough, add a little flour and stir before adding the pasta*

Tuesday, July 10, 2007

After reading so many food blogs I decided to start one of my own. I love to cook although I have a really picky husband who would prefer to eat a cheeseburger or mashed potatoes every night. He has branched out over the past year and a half and tried many new things :) I have not cooked much this summer with our schedules being so crazy but hopefully in a few weeks I will get back to it! Alright I'm off for now! Time to eat some dessert!