Smothered Pork Chops

Ingredients

• 4 center-cut pork chops, 1-inch thick
• Salt and freshly ground black pepper
• Ground cayenne pepper
• 2 tablespoons butter
• 1/4 cup all-purpose flour, spread on a plate
• 2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
• 2 yellow onions, trimmed, cut lengthwise
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 to 3 dashes Worcestershire sauce

Directions

Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.
Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

Peaches and Cream Muffins

Ingredients

• Nonstick cooking spray
• 2 cups self-rising flour
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces

Directions

Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 pound bulk breakfast sausage, such as maple sausage
• 1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
• 1 large red onion thinly sliced, divided
• 2 teaspoons chili powder, 2/3 palm full
• 1 teaspoon ground cumin, 1/3 palm full
• 2 teaspoons ground coriander, 2/3 palm full
• Salt and pepper
• 3 yellow vine ripe tomatoes, seeded and diced
• 1 small jalapeno pepper, seeded and chopped
• 2 to 3 tablespoons chopped fresh cilantro, a palm full
• 1 lime, juiced
• 1/2 cup chopped flat-leaf parsley, a few handfuls
• 1 cup grated manchego or extra-sharp Cheddar
• 1 tablespoon butter
• 4 large eggs

Directions

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

Sweet Potato Home Fries

Ingredients

nocoupons

• 2 tablespoons vegetable oil
• 4 sweet potatoes, peeled and cubed
• Salt
• Sugar

Directions

Preheat oil in large cast iron skillet or deep-fryer.
Place sweet potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat, and cook until slightly tender, about 10 minutes. Drain the sweet potatoes well in a colander.
Add sweet potatoes to skillet or deep-fryer. Cook undisturbed for 5 to 6 minutes until nice and crisp. Garnish with sugar or salt, to taste.

Crab Cakes

Ingredients

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Buttermilk Fried Chicken

 

 

Ingredients

• 1 (3 1/2 pound) chicken, cut into 8 pieces
• 2 cups buttermilk
• Salt
• Vegetable oil, for frying
• 1 cup self-rising flour
• 1/2 teaspoon sweet paprika
• Freshly ground pepper
• 1/4 teaspoon garlic powder

Directions

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

Sushi: Rice Krispies Nuggets

 

Directions

Looks like: Sushi

Make a batch of Rice Krispies Treats; shape into small oval mounds while still warm. Top with a dab of pistachio paste, then cover with whole or minced red and orange gummy candy (such as Chuckles or Sunkist Fruit Slices). Wrap with a strip of green fruit leather, if desired. To make a sushi roll, flatten a warm Rice Krispies Treat mound into a thin rectangle on a piece of fruit leather and arrange gumdrops down the center. Roll into a cylinder and slice into pieces. Serve the sushi with wasabi, ginger, and chocolate syrup as soy sauce. Cut a sour-candy belt to look like a grass garnish.

Looks like: Pickled Ginger

Soak 2 tablespoons shredded coconut in 1/2 cup water with 1 drop each of yellow and red food coloring.

Looks like: Wasabi

Pulse 2 tablespoons finely chopped pistachios, 1/4 cup cream cheese and 2 tablespoons confectioners' sugar in a food processor.

 

 

 

Strawberry Shortcake

Ingredients

• 1 large angel food cake

For the custard:

• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping, thawed

For the glaze:

• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons strawberry gelatin (recommended: Jell-O)
• 1 cup water
• 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
• Whole fresh strawberries and mint leaves, for garnish

Directions

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:

Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:

In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:

Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

 

Family-Size Strawberry Shortcake

1 pack (18.25 oz) White cake mix

1 1/2 quarts Fresh strawberries

1/4 cup Granulated sugar

1 1/2 cups Whipping cream

1 Tsp Vanilla extract

1/4 cup Sugar

Makes 8-10 servings

Preheat oven to 350 degrees. Prepare cake according to the package directions. Grease and flour two 9-inch cake pans; pour batter into pans. Bake cakes until toothpick inserted in the centers comes out clean; about 25 minutes. Cool completely on wire racks.

Reserve 8-10 large strawberries for garnish. Slice remaining strawberries; place in a medium bowl, sprinkle with granulated sugar. Mash slightly with potato masher. Chill until ready to assemble the cake, at least 30 minutes.

Beat whipping cream in a medium bowl until stiff peaks form. Add sugar and vanilla, continue beating just until mixed. Place 1 cake layer on a serving plate. Cover with mashed strawberries, top with about 1 1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream, garnish with reserved strawberries.

Enjoy!!!

Fresh Fruit Salad with Honey Vanilla Yogurt

Ingredients

nocoupons

• 2 cups plain yogurt
• 2 tablespoons good honey
• 1/2 teaspoon pure vanilla extract
• Seeds scraped from 1/2 vanilla bean, optional
• 1/2 orange, juiced
• 1 banana, sliced
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries
• 1 pint fresh strawberries, hulled and cut in half
• 1 bunch seedless green grapes, halved

Directions

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt

Champagne Punch

Okay so I am not a drinker but my cousin and a few people I know do so this is a recipe for them. It is sort of a classic conservative light before club or party starter.

Ingredients

• 1 1/3 cups fresh lemon juice
• 1 cup superfine sugar
• 1/2 cup orange liqueur (recommended: Grand Marnier)
• 1/2 cup Triple Sec
• 1/2 cup cognac
• 1/2 cup fresh orange juice
• 2 bottles chilled dry Champagne or sparkling wine
• Orange or lemon slices
• Fresh strawberries, optional

Directions

Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.

Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups

Baked French Toast Casserole with Maple Syrup

Okay so here's one more that is quick and easy to make so enjoy.

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole

French Toast with Caramelized Pecans, Strawberries and Cream

Well on to my favorite part of the day and that is breakfast & anyone who really knows me knows i like to go all out for breakfast I'm talking Golden Corral breakfast buffet style. I like french toast first and foremost its one of my dads favorite and it frequented our household growing up.

 

Ingredients

• 1 pound fresh strawberries, sliced
• 1/2 cup plus 3 tablespoons sugar
• 3/4 cup heavy cream
• 8 ounces cream cheese, room temperature
• 4 eggs
• 1/4 cup milk
• 2 teaspoons ground cinnamon
• 4 (1 1/2-inch thick) slices stale brioche
• 3 tablespoons butter
• 1/2 cup pecans, chopped
• 1/4 cup brown sugar
• Special equipment: food processor

Directions

In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.

In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries

Strawberry Lemonade

So to keep in the tradition of lemonade I decided to give you one of my favorite recipes for drinks that I like in the summer but it's good year round if you have access to fresh strawberries. I usually like to buy simply lemonade but this is fun to make and easy to enjoy so I hope you like it & please tell me what you think. 

 

Ingredients

• 1 pint small strawberries, hulled and halved
• A few sprigs fresh mint
• 1/3 to 1/2 cup sugar
• 6 cups spring or still mineral water
• 12 lemons, juiced

Directions

Add the berries and mint to a glass pitcher and muddle with a wooden spoon.

In a large pot add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries.

Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve

Pink Lemonade Layer Cake

So I decided to do this blog in regards to my cousin doing one so in support of him, and a way to get some tasty recipes that I think people would like out into the world mostly i am a man of quotes because they ar quick and simple and to the point so on that note(I'll get back to the quotes next time)  I love lemonade and most southerners love pink lemonade, with those 2 combinations I thought they would make a wonderful cake.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
• 1 (18 1/4-ounce) box white cake mix
• 1 teaspoon finely grated lemon zest
• 2 teaspoons vanilla extract
• 3 tablespoons sweetened pink lemonade drink powder
• 1 pound confectioners' sugar
• 5 tablespoons frozen pink lemonade concentrate
• 1 teaspoon vanilla
• 1 teaspoon finely grated lemon zest

Directions

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.

While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients until combined.

Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.       


The Came is delicious and it even makes wonderful cupcakes as well enjoy and let me know what you think.