Grands Pumpkin Spice Doughnuts

4 cups vegetable oil 

2 cups powdered sugar

2 teaspoons pumpkin pie spice

4 to 5 tablespoons half-and-half

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 

In deep fat fryer or heavy 3-quart saucepan, heat oil over medium heat to 350°F.

In medium bowl, stir powdered sugar, pumpkin pie spice and half-and-half with whisk until smooth, using enough half-and-half for glaze consistency. Set aside.

Place paper towels under cooling rack. Separate dough into 8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit.

Gently place 2 to 3 biscuits in hot oil (biscuit holes can also be fried!). Fry about 1 minute or until golden brown. Gently turn with tongs; fry on second side about 1 minute or until golden brown. Remove to cooling rack; cool 2 minutes.

Dip donuts into glaze. Return to cooling rack. Let glaze dry 2 to 3 minutes before serving.

Ginger Pear Smoothie

Ginger Pear Smoothie

2 ripe pears, washed, quartered and cored
1 cup cantaloupe chunks
2/3 cup Dole Pineapple Orange Banana Juice
2 tablespoons lemon juice
2 tsp Spice World Squeeze Ginger (or 2-inches fresh peeled ginger)
1 cup ice
Honey to taste

Place all ingredients in Ninja blender and process on "Smoothie" mode for a couple of minutes until smooth.  If you have a less powerful blender, you might want to peel the pears first.

Adapted from Ninja recipe.

Italian Ricotta Cookies

Italian Ricotta Cookies

Yield: About 4 dozen

"Ingredients

• 3 1/2 cups (495g) all-purpose flour*
• 2 tsp baking soda
• 3/4 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 1 3/4 cups (370g) granulated sugar
• 1 tsp lemon zest
• 15 oz. ricotta, whole milk or fresh (1 3/4 cups)
• 1 Tbsp vanilla extract
• 2 large eggs

Glaze

• 1 Tbsp butter (salted or unsalted), melted
• 3 3/4 cups (460g) powdered sugar
• 2 Tbsp fresh lemon juice, or 1 1/4 tsp almond extract and more milk as needed
• 1 tsp vanilla extract
• 4 - 6 Tbsp milk

Directions

• For the cookies:
• In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
• Scoop chilled dough out 1 Tbsp at a time and shape into balls (if it's too sticky just drop onto sheet using two spoons), drop onto a baking sheet lined with parchment paper or a silicone baking mat. Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. 
• Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
• For the glaze:
• In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).
• *Scoop flour directly from container using measuring cup and level top using a butter knife. Don't whisk or sift before measuring and don't spoon into a cup. I thought I better note that because in the recipe I adapted these from it stated 4 cups flour (480g) but it only took me 3 1/2 cups to get to the weight they had listed and then some (495g). The best option is to use a kitchen scale, I highly recommend investing in one if you don't already have one. I always use mine when baking.
• Recipe source: adapted from New York Times"

I found this recipe on Pinterest.  It's linked to:

From <http://www.cookingclassy.com/italian-ricotta-cookies/> 

  







My notes:  I would definitely weigh the ingredients next time I make these.  Mine spread a little too much, but they were delicious!  I used the lemon juice in the glaze.  The cookies were soft and cakey with just a hint of lemon.  Very yummy!!

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

2 tablespoons olive oil

1 small onion, chopped

1 cup shredded carrots

5 cups water

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix,

seasoning packet reserved

1 (10-ounce) package frozen chopped broccoli

2 cups chopped cooked chicken

1 (8-ounce) loaf pasteurized prepared cheese product, cubed

1 (10-3/4-ounce) can cream of chicken soup, undiluted

In a soup pot over medium heat, heat oil. Add onion and carrots and saute 5 minutes, or until tender.  

Add water, seasoning packet from rice, broccoli, and chicken. Bring to a boil then stir in rice; reduce heat,

cover, and cook 5 minutes.  Add cheese and soup; cook 5 minutes, or until cheese melts, stirring constantly. Serve immediately.

Delicious with a warm French Loaf!  

Ukrainian Creamed Potatoes

Ukrainian Creamed Potatoes

4 baking sized potatoes, peeled and cut into chunks (or use new potatoes if available)

1/2 small onion, thinly sliced

Salt to taste

4-6 tablespoons butter

A good handful of fresh dill, chopped

Heavy cream (enough to coat the potatoes)

Place the potatoes and onion in a large saucepan.  Cover with water, salt to taste and bring to a boil.  Reduce heat and simmer until potatoes are tender.  Drain and set potatoes aside.

Return the saucepan to the burner and add the butter.  Cook over medium high heat until the butter is melted.  Add the chopped fresh dill and the cream.  Cook 1-2 minutes until mixture just comes to boil.  Add the potatoes and toss gently to coat.  The cream will thicken a bit and coat the potatoes.

Delicious!!!  Found on Pinterest.  CW 11/7/16

Pork in Paprika Cream

Pork in Paprika Cream

1.5 lbs pork tenderloin, trimmed and cut into small chunks

1 onion, halved and sliced thin

Salt and Pepper to taste

Paprika (I used half regular paprika and half smoked paprika)

EVOO

Beef Broth

1 tablespoon tomato paste

1 heaping tablespoon sour cream

In a large skillet, heat the olive oil.  Add the pork and onion slices.  Season with salt, pepper and paprika and cook, stirring occasionally, until the meat is browned.  Add enough beef broth to cover the pork and bring to a boil.  Reduce heat and simmer until pork is tender.  Stir in tomato paste and cook another 15-20 minutes.  Stir in the sour cream just before serving.

Excellent with Ukrainian Creamed Potatoes and Buttered Peas! 

CW 11/7/16

Greek Green Beans

Greek Green Beans

1 pound fresh green beans, trimmed and halved
1 clove garlic, minced
1/4 cup diced red bell pepper
3 tablespoons extra virgin olive oil
1/4 cup chopped tomato (I used several sliced mini San Marzanos)
1 tablespoon white wine vinegar
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dijon mustard
Salt and Pepper to taste
3-4 tablespoons crumbled feta cheese

In a large skillet heat the olive oil and saute the green beans, garlic and bell pepper until the beans are tender and starting to turn a little brown in spots.  Stir in the tomato and cook 2 or 3 minutes.  Add the vinegar, parsley, oregano and mustard and toss to coat.  Season with salt and pepper to taste.  Top with the feta just before serving.

YUM!  Excellent with Grilled or Roasted Chicken!

Salted Caramel Mocha

2-3 tsp Hershey's Special Dark Chocolate syrup
1-2 tsp Caramel syrup (I prefer Ghirardelli's)
Pinch Fleur de Sel
3 heaping tablespoons Coffee Mate
Hot Coffee
Whipped Cream

Put the chocolate and caramel syrups in a large mug.  Add the salt and Coffee Mate then slowly stir in the hot coffee until mixture is combined, leaving room at the top for the whipped cream.

Delicious!  Better than Starbucks.  If you want it sweeter, add 1/2 tsp sugar (or to your taste)

One Pot Taco Spaghetti

One Pot Taco Spaghetti

1 tbsp olive oil
1 lb ground chuck
1 packet taco seasoning
1 tsp minced dehydrated onion
10-oz can Ro-Tel tomatoes & Green Chiles
1 Tbsp tomato paste
1 can pinto beans, drained
8-ounces spaghetti, broken in half
3 cups water
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
Sour Cream, if desired

Heat the oil in a large stockpot, Dutch oven or deep skillet with a lid over medium-high heat.  Add the ground chuck and cook, crumbling and stirring, until the meat is browned.  Drain excess fat.

Stir in the taco seasoning, dehydrated onion, Ro-Tel, tomato paste and pinto beans.  Scatter the spaghetti over the meat mixture and pour in the water.  Bring to a boil.  Cover, reduce heat and simmer for 13-16 minutes.  

Remove from heat, sprinkle with cheeses and replace the lid for about 2 minutes, or until the cheeses are melted.  

Serve with sour cream if desired.

This was really tasty and really easy!  I love that I didn't have to pre-cook the spaghetti!

Adapted from a recipe found on Pinterest and linked to http://damndelicious.net/2016/01/23/one-pot-taco-spaghetti/

Taco Braid

Taco Braid

1 lb ground beef
1 small onion, chopped
1 packet taco seasoning
1/2 cup water
1 can Pillsbury refrigerated pizza crust dough
1 cup shredded Mexican blend cheese
2 tablespoons melted butter
2-3 cups chopped Romaine
2 tomatoes, chopped
Sour Cream
Taco Sauce or Salsa

Preheat the oven to 376^F.  Line a large, rimmed baking sheet with parchment paper.  

In a large skillet, cook the ground beef and onion, stirring often until browned and crumbly.  Add the taco seasoning and water, reduce heat to a simmer and cook 5-7 minutes until water has evaporated.

Meanwhile, unroll the pizza dough onto the parchment lined baking sheet and press/stretch until it's a 10 x15-inch rectangle.  With a pizza cutter or a small, sharp knife cut the dough on the long side of the rectangle into 1-1/2 x 3-inch strips (leaving a 4 inch wide section in the middle uncut).  

Spoon the ground beef mixture onto the uncut section of dough.  Top with 3/4 cup shredded cheese.  Fold one end of dough up over the meat and begin criss-crossing the sections over the meat, pinching the end strips to seal the meat mixture inside.  

Brush the top of the braid with melted butter and sprinkle with the remaining cheese.  Bake for 20-25 minutes or until golden brown.  

Allow to cool 5 minutes before serving with the lettuce, tomatoes, sour cream and salsa.  

This was good with the accompanying salad ingredients, but the braid by itself is kinda lacking, so don't serve it by itself!  

Adapted from a recipe found on Pinterest and linked to: http://www.365daysofbakingandmore.com/taco-braid/

Sweet and Sour Meatballs

Sweet and Sour Meatballs

12 oz jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup lite soy sauce
1/2 teaspoon garlic powder
1-2 lbs frozen meatballs
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 onion, cut into chunks
20-oz can pineapple chunks, drained

Combine the sweet and sour sauce, brown sugar, soy sauce and garlic powder in a crock pot and stir well.  Add the meatballs, bell peppers, onions and pineapple chunks and stir gently.  Cover and cook on low for 7-8 hours or on high for 4-5 hours.

Serve over hot cooked rice.  Yum!  If you like spicy, add a little Sriracha to the sauce.  

This recipe can also be baked in a covered casserole or pan in the oven at 350^F for about 1 1/2 hours.

Or, if you're in a hurry you can place the meatballs in a large Dutch Oven or Pot and cover them with water.  Bring to a boil and cook about 15 minutes.  Drain.  Add the remaining ingredients to the pot and bring to a boil, then reduce the heat to simmer for about 20-30 minutes.

Starbuck's Copycat Lemon Loaf

Starbuck's Copycat Lemon Loaf

1 1/2 cup all-purpose flour
1 (3.4-oz) pkg instant lemon pudding mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup sugar
2 tablespoons softened butter
1 teaspoon vanilla extract
1/3 cup lemon juice
1/2 cup vegetable oil
3/4 cup Green yogurt or sour cream
Zest of 1 fresh lemon

Frosting:
3 tablespoons softened butter
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 teaspoon lemon extract

Preheat the oven to 350^F.  Line the bottom of a 9x5" loaf pan with a piece of waxed paper.  Spray the pan, including the waxed paper, with baking spray.  Set aside.

Combine the flour, pudding mix, baking powder, soda and salt.  Stir and set aside.  In a large mixing bowl combine the eggs, sugar, butter, vanilla, lemon juice, oil, and yogurt.  Beat until well mixed.  Gradually add in the flour mixture, beating and scraping down the sides of the bowl until evenly combined.  Stir in the lemon zest.  Pour batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted in the center comes out clean.  

Cool in the pan for 5-10 minutes then turn out onto a wire rack, remove the waxed paper and cool completely.  

Combine the frosting ingredients in a small bowl and beat until smooth and creamy.  Evenly spread the frosting over the top of the loaf and refrigerate to set the icing. Slice and serve.

This is delicious and tastes very much like Starbuck's Lemon Loaf (which is my favorite thing there!)  
Recipe found on Pinterest and linked to http://lilluna.com/better-than-starbucks-lemon-loaf/

Mustard-Apricot Pork Chops

Mustard-Apricot Pork Chops

1/3 cup apricot preserves
2 tablespoons Dijon mustard
4 pork loin chops or boneless pork chops, abut 1/2-inch thick
Salt & Pepper

In a small bowl over low heat, cook and stir preserves and mustard until preserves are melted; set aside.

Place pork chops on a lightly greased broiler pan; broil 4-5-inches from the heat for 4 minutes.  Brush with half of the glaze; turn chops.  Broil 4-5 minutes longer; brush with remaining glaze and broil another minute or 2 or until chops are done (145^F).  Let stand 5 minutes before serving.

Excellent with hot buttered rice and Fordhook Lima Beans!

Recipe from Taste of Home.com

Butterfinger Fudge

BUTTERFINGER FUDGE

Ingredients
3 c. Candy Corn
1 c. Smooth Peanut Butter
1, 14 oz. Can Sweetened Condensed Milk
2 c. White Chocolate chips
Dark Chocolate for Dipping (I like the Wilton Dark Chocolate Discs or the Ghirardelli Double Chocolate Candy Coating)
Instructions
Line a 9×9 pan with foil and spray with cooking spray.
In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir occasionally. The peanut butter will start to melt and the candy corn will break down. When it gets to the point it looks like cookie dough texture, add in the sweetened condensed milk. Stir vigorously until everything is blended and the candy corn has melted into the mixture completely. It will get thick! Add the white chocolate chips and stir until the are fully melted and blended in with the mixture. Pour into the 9×9 pan and let cool completely. Cut into 1″ squares and drizzle or dip in dark chocolate.

Cranberry Chicken

Cranberry Chicken

INGREDIENTS:
4 chicken breasts
1 small bottle of Catalina dressing

1 can whole-berry cranberry sauce
1 envelope dry onion soup mix
1/4 c. white wine

DIRECTIONS:
Place chicken in a lightly greased 9" x 13" pan.

Mix remaining ingredients together and pour over chicken.

Bake at 350° F for about 1 hour.

Caramel Apple Trifle

Caramel Apple Trifle

Ingredients

• 3 tablespoons butter
• 4 cups chopped peeled tart apples (about 5 medium)
• 1 cup chopped walnuts
• 1/2 cup packed brown sugar
• 1 teaspoon apple pie spice, divided
• 1 package (8 ounces) Cream Cheese, softened
• 1 jar (12-1/4 ounces) caramel ice cream topping, divided
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
• Additional apple pie spice, optional

Directions

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
• In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.
• In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

2 cups all-purpose flour
1/4 cup granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1-1/2 cups whole milk
1 cup ricotta cheese
1-1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
2 teaspoons lemon zest
Butter

In a large bowl combine the flour, sugar, baking soda, baking powder and salt.  Stir well.

In a separate bowl lightly beat the eggs with a whisk.  Add the milk, ricotta and vanilla extract and beat until well combined and little frothy. 

Stir the milk mixture into the flour mixture just until everything is combined.  Quickly fold the lemon juice and lemon zest into the batter.  Don't overmix!

Pour batter by 1/3 cupfuls onto a buttered hot griddle and cook until the batter forms small bubbles on top and the edges start to dry out a bit.  Flip and cook the other side until golden brown.  Repeat with remaining batter.  Serve warm with syrup or whipped cream.

These are excellent with Blackberry Syrup!  This is going to be my go-to recipe for using up leftover ricotta cheese from now on!!  

 Recipe found on Pinterest and linked to http://bakerbynature.com/lemon-ricotta-pancakes/#more-32192

Meatball Stroganoff

Meatball Stroganoff

1 - 1 1/2 pounds frozen meatballs
1 packet Lipton onion soup mix
1 carton Beef Broth
2 - 3 oz cream cheese 
1/2 tsp dried dill-weed
1 can cream of mushroom soup
2/3 cup sour cream
16-oz hot, cooked egg noodles

In a large skillet or saucepan, bring the meatballs, onion soup mix and beef broth to a boil.  Cook until the broth is reduced by about half.  Add the cream cheese and dillweed, stirring until the cheese is melted and the sauce is smooth.  Stir in the mushroom soup and simmer until well heated.  Add the sour cream just before serving, stirring until smooth and well mixed.  Stir in the noodles and serve hot. 

This is delicious, easy and fast!  And the leftovers taste even better! 

Arizona Pork Chili

Arizona Pork Chili

1.5 lbs boneless pork, cut into 1/2' cubes

1 onion, chopped

Olive oil

Salt & pepper to taste

1 Tbsp chili powder

1 tsp cumin

1 (4 oz) can chopped green chiles

1 (32 oz) carton chicken broth

1 (16 oz) can diced tomatoes

1 (16 oz) can black beans, drained and rinsed

1 (16 oz) can kidney or pinto beans, drained

1 cup frozen whole kernel corn, if desired

Brown the pork and the onion in a little olive oil in a Dutch Oven.  Add seasonings, chiles and broth and cook until the pork is tender and the broth has been reduced a bit.  Add tomatoes and beans and cook until no too soupy.  If desired, add the corn and cook 15-20 minutes longer.

Serve with sour cream and tortilla chips.  Also tastes great over rice.

Million Dollar Spaghetti

Million Dollar Spaghetti

1 lb ground beef

1/4 lb ground pork

Garlic Salt & Pepper to taste

1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp fennel seed

24 oz jar spaghetti sauce (I used Barilla Marinara)

Drizzle of honey 

8 oz cream cheese (I used about 6 oz of the reduced fat variety)

1/4 cup sour cream (I used lite sour cream)

1/2 lb Cottage Cheese (I used about 6 oz Ricotta)

1 stick butter (I only used half a stick)

8 oz noodles, pre-cooked until al dente and drained (I used 16 oz Spaghetti)

Bag of shredded Sharp Cheddar cheese

Preheat the oven to 350^ F.

Brown and crumble the meats in a large skillet with garlic salt, pepper, basil, oregano and fennel.  Drain and add the spaghetti sauce and honey.  Simmer about 15 minutes.  

Combine the cream cheese, sour cream and cottage (or Ricotta) cheese until well mixed.

Slice the butter into pats and place in a 9x13" pan or casserole dish.  Add half the spaghetti noodles and spread the cheese mixture evenly over that.  Top with remaining noodles (the original recipe say to add the rest of the butter at this point) and then the sauce.  Bake for 30 minutes.  

Remove from oven and top with the shredded Cheddar.  Bake for another 20 minutes.  Remove from the oven and let sit about 15 minutes before cutting.

This was absolutely delicious and I'll most assuredly make it again!

 Adapted from a recipe athttp://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Smothered Chicken Queso Casserole

Smothered Chicken Queso Casserole

2-3 tablespoons oil
3 large boneless, skinless chicken breasts, cut in half lengthwise
1 packet Old El Paso Taco Seasoning (I prefer the Low Sodium packet)
1 jar (15-oz) Tostito's salsa con queso
3/4 cup half and half
1 can (4.5-oz) chopped green chiles
1 red or orange bell pepper, seeded and chopped
3 cups cooked white rice
1 cup shredded Mexican blend cheese
 Chopped Tomatoes and Cilantro to garnish, if desired


Heat the oven to 350^F and spray a 9x13" pan with cooking spray.

In a 12-inch skillet, heat the oil over medium-high heat.  Sprinkle chicken with taco seasoning mix.  (I used the whole packet and my chicken was heavily coated, which made me worry a bit.)  Cook the chicken in the hot oil, turning once for 6-8 minutes or until golden brown on both sides.  Don't worry if it's not completely cooked...it will finish in the oven.

In a large bowl, combine the salsa con queso, half and half, green chiles and bell pepper.  Reserve 1/4 of the sauce mixture.  Stir the cooked rice into the remaining mixture in the large bowl.

Place the rice into the sprayed 9x13" pan and top with the chicken.  Top with the reserved sauce and then sprinkle the Mexican blend cheese over everything.  Cover the pan with foil and bake for 20 minutes.

Remove the foil from the pan and bake it another 10-15 minutes or until the sauce bubbles and the chicken is cooked through.

Cool 10 minutes before serving.  Garnish with chopped fresh tomatoes and cilantro if desired.

MY NOTES:  This was excellent!  I used a package of chicken tenderloins instead of the breasts that you have to cut.  I served it with a dollop of sour cream and some Salsa and Whole Kernel Corn (because I was too lazy to make the Salad I'd intended to serve).  I'll definitely make this one again.

Found on Pinterest and linked to http://www.bettycrocker.com/recipes/smothered-chicken-queso-casserole/401bbca6-bb23-42b4-96e4-133e485c765b?utm_medium=social&utm_source=pinterest&utm_campaign=04_2016_standard&crlt.pid=camp.nq9Rkc7QxYQu

Pork Chops with Lemon Thyme Cream Sauce

Pork Chops with Lemon Thyme Cream Sauce

4 boneless pork chops, about 1/2-inch thick
4 tablespoons unsalted butter, divided
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 cup white wine or chicken broth
1/2 teaspoon dried thyme (or a couple sprigs of fresh thyme)
1/2 teaspoon salt
1/2 cup heavy cream

Pound the pork chops (under waxed paper) until about 1/4-inch thick.

Combine the flour, salt, pepper, and garlic powder.  Coat the pork chops on both sides in the flour mixture and shake off the excess.

In a large skillet, melt 2 tablespoons butter over medium high heat.  Brown the pork chops well on both sides, about 5-8 minutes per side.  Remove from pan and set aside.

Add the lemon zest, lemon juice, garlic, white wine and thyme to the skillet, stirring to scrape up the browned bits. Bring to a boil and reduce heat to medium.  Return the chops to the pan, cover and simmer 15-20 minutes until chops are completely cooked.

Remove the chops to a serving platter and keep warm in a 200^F oven.

Add the remaining 2 tablespoons butter to the skillet and stir until melted.  Blend in the heavy cream and cook until reduced by about 25% and slightly thickened.  Serve the sauce over the pork chops.

MY NOTES:  By the time the chops simmered 20 minutes in the wine mixture, the wine & lemon mixture was gone and the skillet was pretty dry and close to burning!  I added an extra 1/4 cup of chicken broth to the skillet and brought it back to a boil before I added the cream and butter.

NEXT TIME, I would brown the pork chops and keep them warm (they didn't really need extra cooking).  I would then make the sauce and serve it over the chops.

These were tasty!  Great with Steamed Rice and Broccoli.  The sauce was really good with the Broccoli.

Found on Pinterest and linked to http://creolecontessa.com/2016/05/pork-chops-lemon-thyme-cream-sauce/

Baked Sweet Hawaiian Chicken

1/4 cup vegetable oil
3-4 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and Pepper to taste
1 1/2 cups cornstarch
3 eggs, beaten
1 red bell pepper, chopped
1 (20-oz) can pineapple tidbits, drained
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup lite soy sauce
1 tsp minced garlic
1/2 tablespoon cornstarch


Preheat the oven to 325^F.

Heat the oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper (I skipped the salt entirely because the soy sauce is enough for me and John!)  Toss the chicken in the cornstarch and then dip each piece in the beaten eggs and place in the skillet.  Do not crowd the pan. Brown the chicken on both sides and then transfer it to a 9x13-inch pan.  Add the chopped red pepper and the drained pineapple tidbits.

In a bowl, stir together the remaining ingredients until well combined.  Pour over the chicken and pineapple and bake for 1 hour.  Stir the mixture every 15 minutes until done.

This was really good!  Only change I might make is to add a little Sriracha or some crushed red pepper flakes to spice it up a bit.  We had it over rice with a side of steamed broccoli.

Found on Pinterest which linked to this website: http://therecipecritic.com/2015/07/baked-sweet-hawaiian-chicken/

Coq au Vin

1 tablespoon olive oil
2 slices bacon, cut into 1-inch pieces
1 chicken, cut into pieces
1 large onion, halved and sliced
3 large carrots, peeled and cut into chunks
1 teaspoon minced roasted garlic
1/4 cup brandy
1/2 bottle red wine
1 cup chicken stock
8-10 sprigs fresh thyme
1 tablespoon butter, softened
1-1/2 tablespoons flour
8-oz mushrooms, sliced
Salt & Pepper to taste

Preheat the oven to 350^F.

In a large, heavy oven-proof Dutch Oven, heat the oil and fry the bacon until crispy.  Remove from pan and add the chicken pieces.  Season with salt and pepper and brown chicken well on both sides. It doesn't have to be completely cooked.  Remove chicken from the pan.  Add the onion and carrots and cook, stirring occasionally for about 10 minutes.  Stir in the garlic and cook another minute, being careful not to burn the garlic.

Carefully stir in the brandy, scraping up the browned bits in the bottom of the pan.  Add the red wine, chicken stock and thyme.  Bring to a boil.  Add the bacon and chicken (with any juice that's dripped out) to the wine.  Cover and transfer the pan to the oven.  Cook 40 minutes.

Stir the flour into the softened butter until smooth.  Remove the pan from the oven and stir the butter mixture into the sauce.  Stir in the mushrooms and season the sauce with salt and pepper if necessary. Place the pan, uncovered this time, back into the oven for about 15 minutes until the sauce thickens up a little bit.

Serve with mashed potatoes or cooked egg noodles.  Yum!

Buttered Eggs

So, in my email this morning was a recommendation from Amazon that I might like a new book..."Outlander Kitchen" by Theresa Carle-Sanders.  It's a cookbook inspired by the Outlander books by Diana Gabaldon!  Amazon was right...again.  I DO like this book.  I also like the website: http://outlanderkitchen.com/ 

As I was scrolling through the list of recipes (and being how we hadn't eaten breakfast yet), I decided to try the Buttered Eggs from The Scottish Prisoner.  I had all the ingredients...you probably do too...there aren't that many.  Eggs, Butter, Salt and Pepper.  A frightening amount of butter, actually. One full tablespoon of butter per egg!!

So, I made a few minor adjustments (namely a little less butter!) and cooked these up. Delicious!  A toasted English Muffin and teaspoon of homemade Blueberry Preserves are the perfect accompaniment.  We are now ready to hitch up the oxen and go plow the back 40!!  

Here's the recipe.

BUTTERED EGGS

3 tablespoons butter
4 eggs
Salt and Pepper to taste

Melt the butter in a heavy skillet over medium-low heat.  While that's doing, season the eggs with a little salt and pepper and beat well until the white and yellow are well combined.  When the butter starts to get frothy, pour the eggs into it and stir often with a fork or spatula.  You want to incorporate the butter into the cooking eggs, so don't stop stirring!  Gently, though.  When the eggs are still moist, turn the heat off and and finish cooking and stirring until they are done. You don't want to overcook them...they should be done, but still moist and creamy looking.  Serve with toast.

The eggs tasted great, but even though I used less butter than the original recipe called for, I would decrease the butter to only 2 tablespoons if I made this again.  Or increase the eggs to 6 instead of 4!

Also, just in case you're interested in history, this dish was described in a cookbook as early as 1660 (The Accomplisht Cook by Robert May).  Here's the instructions for preparing it in 1822 (from The Cook and Housekeeper's Dictionary by Mary Eaton):

BUTTERED EGGS. Beat four or five eggs, yolk and white together; put a quarter of a pound of butter in a bason, and then put that into boiling water. Stir it till melted, then put that butter and the eggs into a saucepan; keep a bason in your hand, just hold the saucepan in the other over a slow part of the fire, shaking it one way, as it begins to warm. Pour it into the bason and back again, then hold it over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling. Serve on toasted bread, or in a bason, to eat with salt fish or red herrings.

Eerie Eyeballs

Eerie Eyeballs

3 oz (small box) lemon gelatin (can be sugar-free)
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
8 oz cream cheese (can be lowfat/Neufchatel)

Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. If you have a truffle candy mold or round ice cube trays, spray them with non-stick cooking spray first, then pour the mixture in the molds and leave to set in the fridge. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs. Using a melon baller, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. Note: if you are using the melon baller method, you might need to add one package of plain gelatin to your mixture. The molds work fine with just the lemon gelatin to make gently squishy eyeballs. 
Original source unknown

Mexi-ghetti

1 lb ground chuck
1 onion, chopped (or 1 Tbsp dehydrated minced onion)
Garlic Salt and Pepper
1 packet Low Sodium Taco Seasoning
1 can dark red kidney beans, drained
1 small can tomato paste
1 cup Pace Picante sauce
1 tsp sugar
2 tsp Hershey's Dark Chocolate syrup
About 1 cup water, more or less
1 cup frozen corn
16-oz box thin spaghetti, cooked al dente and drained
Shredded Cheddar and Sour Cream to garnish, if desired

Brown and crumble the ground chuck with the minced onion.  Drain fat.  Season with a little garlic salt (not too much!) and pepper.  Stir in the taco seasoning and the kidney beans.  Add the tomato paste, Picante sauce and enough water to create a thick sauce.  Heat to boil, stirring, then reduce heat and cook about 10 minutes.  Stir in the corn and cook another 8-10 minutes.

Meanwhile, cook and drain the spaghetti.  Toss the noodles with the sauce and serve, garnished with cheddar and sour cream if desired.

Very good!

Cathy's Favorite Chicken Noodle Soup

1 lb chicken tenderloins
Salt and Pepper
1/2 - 1 teaspoon lemon pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 small onion, diced
1-2 stalks celery, diced
1/2 red bell pepper, diced
1 heaping teaspoon fines herbes
1/2 teaspoon sage
1 teaspoon thyme
32 ounce carton chicken stock
1 can Campbell's cream of chicken soup
Water (6-8 cups, approximately)
10 ounce bag frozen peas
1 tablespoon minced parsley
1 tablespoon lemon juice
16 ounce pkg fine egg noodles

Season the chicken tenderloins with salt and pepper.  Heat the oil and butter in a large stockpot until the butter is melted and starting to bubble a little.  Add the chicken and cook over medium-high heat until they begin to brown, then turn them and cook another 3 or 4 minutes.  Add the onion, celery and bell pepper and cook 2 or 3 minutes, stirring occasionally.  Add the fines herbes, sage, thyme and chicken stock and bring to a boil.  Cook until chicken is completely cooked and tender about 10 minutes.  Stir in the cream of chicken soup, water, peas, parsley and lemon juice.  Turn heat up to high and bring to a full rolling boil.  Stir in the egg noodles and cook 3 minutes (or until done).

Serve at once.

Excellent soup if I do say so myself!  And perfect for dinner when you've got a cold!

Note: I usually remove the cooked chicken before adding the cream of chicken and water.  I chop up 2 or 3 pieces into small chunks and add them back into the soup and then save the rest of the chicken to make chicken salad for lunch the next day!  Two meals for the price of one.