February 29, 2016

Cinnamon Bun Donuts

These donuts are so so good!  They are also very easy to make.  My husband said they didn't look very good but tasted fantastic!  So there you go!  I of course had to double the recipe because 6 donuts was just not enough for our family!

 Cinnamon Bun Donuts
Rating: 5
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Yield: 6 baked donuts
Serving Size: 1 donut

  • 1 cup + 2 tablespoons all-purpose baking flour
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk (I used vanilla almond milk)
  • 1 1/4 teaspoons ground cinnamon
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 2 teaspoons granulated sugar
  • For the glaze:
  • 2 tablespoons milk (again, here I used vanilla almond milk)
  • 1 cup confectioners' sugar
  • 1 teaspoon cinnamon 
  1. Preheat oven to 350 degrees (F).
  2. Lightly grease a doughnut pan; set aside.
  3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, melted butter, and egg. Gently fold the wet mixture into the dry mixture - don't over mix!
  4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
  5. For the glaze:
  6. Combine milk, confectioners' sugar, and cinnamon in a large bowl wide enough for dipping the donuts. Mix until the mixture has been fully combined. Add a touch more milk if the glaze seems too thick; add a touch more sugar if the glaze seems too thin.
  7. Dip the top of each donut in the glaze; repeat with all donuts. Allow glaze to set (about 15 minutes) then dig in!
The batter is very thick! Spoon it into the pan, or pour it into a ziplock bag, snip off the end, and pipe the batter into the molds.

November 7, 2011

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
Your favorite Chocolate Chip Cookie Dough
Or buy a roll of refrigerated dough
Vanilla ice cream
Smoosh cookie dough into a pie plate. Bake for about 10-15 minutes—or just until barely brown. Remove from oven and let cool for only a few minutes. Spoon big scoops of vanilla ice cream into the warm center. 

October 31, 2011

Rosemary Ranch Chicken Kabobs

I know this is a little late for grilling season but that is just how my life is right now.  A little late for everything!!  This is such a good recipe and even my kids loved it.  My 2nd son who doesn't like much of anything asked for 3 helpings!  You know it is a good recipe if that happens.  It is also so simple to put together and cooks fast.  So if you are in a warmer climate than we are here, try it.  Or maybe it would work to broil them in your oven.  It is worth a try!  This recipe I found on Sisters Cafe.

Rosemary Ranch Chicken Kabobs

1/4 cup ranch dressing
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste
3 boneless/skinless chicken breasts, cut into pieces
Stir together marinade ingredients.  Place chicken in bowl and pour marinade over – make sure all the chicken pieces are coated.  Cover and refrigerate for 30 minutes. 
Preheat grill to med-high heat.  Thread chicken on metal skewers and discard marinade.  Lightly oil grill grates.  Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

August 2, 2011

4 Packet Roast

I know this is not the greatest picture but the roast is awesome!  I have been using my crockpot a lot lately and it has done me well.  This recipe is another one from Sisters Cafe.  My husband is not a pot roast fan but he loved this one.  It also makes yummy gravy.  

4 Packet Roast

1 packet ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice  ( I used 3 - 4 lb rump roast)
1/2 - 3/4 cup of water
assorted veggies if desired 

Place roast in crockpot.  Arrange vegetables around the roast if being used.  Sprinkle the mix packets over the roast.  Pour water around the roast.  Cook on low for 6 - 8 hours.

July 27, 2011

Steak and Veggie Kebabs

 I think this is only the second time I have made Kebabs.  I don't know why, they are sooo good.  This is a very simple recipe but has a lot of flavor.

I got this recipe off of Mel's Kitchen Cafe.  So yummy!  I think I am going to have to try her BBQ Chicken Kebabs.  I am sure they are just as good.

Steak and Veggie Kebabs
*Serves 4 to 6
1/2 cup soy sauce
3/4 cup olive oil
4 garlic cloves, minced
3/4 teaspoon pepper
2 pounds steak tips or sirloin steak/roast, poked all over with a fork and cut into 1 1/2-inch chunks
2 red bell peppers, seeded and cut into 1 1/2-inch pieces
1 medium red onion, cut into 1 1/2-inch pieces
10 ounces white mushrooms, stemmed
6 12-inch metal skewers or 6-8 wooden skewers, soaked in water for an hour
In a small bowl, whisk together the soy sauce, olive oil, garlic and pepper. Transfer 1/3 cup of the mixture to a large microwave-safe bowl. Place the remaining mixture in a gallon-size ziploc bag and add the meat, tossing lightly. Press the air out of the bag, seal and refrigerate for at least 1 hour or up to 2 hours (don’t marinate longer than 2 hours or the beef will be too salty).
Add the bell peppers, onion and mushrooms to the bowl with the reserved soy sauce mixture and toss to coat. Wrap tightly with plastic wrap and let marinate for 30 minutes. Microwave the vegetables until the onions are translucent at the edges, about 3 minutes, stirring halfway. Uncover the vegetables and set aside until the meat is fully marinated.
Thread the meat onto the skewers, distributing the veggies among the pieces of meat. Grill the kebabs over medium heat, covered, turning frequently, until the meat is well browned and vegetables are tender, about 14-16 minutes. Serve.

May 13, 2011

Black Bean Chocolate Cupcakes

So, so good!! You will never know they have black beans in them.  My boys even like them without frosting!   You have to try these as soon as you can.  You will not be disappointed.  I have made them several times.  I have substituted  plain yogurt for sour cream and left out the pudding mix and they still tasted really good. 

Black Bean Chocolate Cupcakes
1 box Devil's Food Cake or Chocolate Fudge Cake Mix (if you don't like using preboxed cakes, I am sure you could substitute the oil in a homemade chocolate cakerecipe with pureed beans)
1 can black beans
2/3 c. sour cream
3 eggs
1 small chocolate instant pudding mix

Drain the can of black beans and then refill to the top with water. Put beans and water in a food processor or blender and blend until completely smooth. Pour the cake mix into a large bowl and add the pureed beans. Add the sour cream, eggs and dry pudding mix to the cake mix and stir until smooth. Grease 18 muffin tins (or use muffin wrappers) and fill with the cake batter. Bake at 350 for 10-13 minutes, or until cooked through (don't over cook or they will dry out--who likes dry cake? Ugh!). Remove from the oven and let cool until ready to frost.

“Perfectly Chocolate” Chocolate Frosting
1 stick (1/2 c.) butter or margarine
2/3 c. Hershey’s Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract
Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on med. speed to spreading consistency.  Add more milk, if needed.  Stir in vanilla.  About 2 c.  

April 16, 2011

Ranch House Crock Pot Pork Chops

I got this recipe off of Picky Palate.  This is a very good way to make pork chops.  I know a lot of times pork chops are very dry.  That is not the case with this meal.  They turn out moist and have so much flavor.  Very easy too, just throw it in the crock pot and walk away!!  I love recipes like this.  Also what's better than a recipe that only has three ingredients. 
Ranch House Crock Pot Pork Chops
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

April 10, 2011

Double Chocolate Fantasy Bars

Double Chocolate Fantasy Bars

1 (18.25 oz) package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 (14 oz) can Sweetened Condensed Milk (not evaporated milk)
1 (6 oz) package semi-sweet chocolate chips
1 teaspoon vanilla extract
Dash salt

Preheat oven to 350 F.  Grease 13x9 inch baking pan.  In large mixing bowl, combine cake mix, oil and egg; beat at medium speed until crumbly.  Stir in nuts.  Reserve 1 1/2 cups crumb mixture.  Press remaining crumb mixture firmly on bottom of prepared pan.
In small saucepan over medium heat, combine remaining ingredients.  Cook and stir until chips melt.

Pour chocolate mixture evenly over prepared crust.  Sprinkle reserved crumb mixture evenly over top.  Bake 25 to 30 minutes or until set.  Cool.  Cut into bars.  Store loosely covered at room temperature.
Makes 36 bars.

March 19, 2011

Cornbread Cake

This cornbread cake is named appropriately.  It is cornbread but it tastes sweet like a cake.  Very, very, good with honey.  My boys gobble it up every time.

Cornbread Cake

1 cup sugar
1 cup margarine
1 1/2 cup flour
1 cup cornmeal
2 tsp baking powder
2 tsp salt
2 beaten eggs
1 1/2 cup milk

Cream sugar and butter.  Add rest of ingredients.  Put in a greased 9x9 pan.  Bake 350 for 1 hour or until toothpick comes out clean.  (The original recipe said to bake it for 30 minutes but mine was no where near done.  That's why I changed the baking time to 1 hour. )

March 5, 2011

White Bean Chicken Chili

I have to admit I used the fast and easy recipe on this one. I got this recipe off of Sisters Cafe. We really liked this soup and it turned out to be a quick and easy week night meal.

White Bean Chicken Chili

1 lb great northern beans ( i like to use Navy beans-they are smaller)
1-2 lbs cooked and shredded chicken
6 cups chicken broth
1 Tb olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
2- 4oz cans diced green chilis
2 tsp cumin
1/4 tsp cayenne pepper
1 cup Monterey Jack cheese, grated
*additional grated jack cheese and cilantro for garnish
1. Soak beans overnight. Drain, rinse and pick over to remove bad beans. Add broth to beans and bring to boil. Reduce heat and simmer beans until tender (usually all day in crockpot on low).
2 Heat olive oil in a skillet and saute onion and garlic until onions are translucent (about 10 minutes). Mix in green chilies an spices. Add to the beans. Stir in chicken and then cheese. Stir until thick.
Garnish with grated Monterey Jack cheese and fresh chopped cilantro.
Fast and Easy Method
**This makes a delicious soup in a matter of minutes**
For Step 1: Instead of cooking 1 lb beans in 6 cups of broth--just open 3 (14oz) cans of great Northern (or Navy) beans and 2 (14oz) cans Chicken broth and then proceed with recipe.

February 26, 2011

Mock Kneader's Mint Brownies

Who doesn't like Kneader's? Who doesn't like Kneader's Mint Brownie's? These are so yummy, I really could eat the whole pan. That is why when I make them I have to give them away to family and friends. Hope everyone enjoy's them as much as me. When I am short on time I use a box brownie mix and it turns out just fine.

Mock Kneader's Mint Brownies

1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips

Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly.
Add sugar, eggs and vanilla and mix well with a spatula.
Add the flour and stir to combine.
Stir in chocolate chips. Spread into a buttered 13-inch x 9-inch x 2-inch baking pan.
Bake at 350 for 25 minutes. Do not overcook. Cool.

½ cup softened butter, margarine, or shortening
2 cups confectioners’ sugar
2 drops mint flavoring or to taste
1 drop pink food coloring

In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth.
Add food coloring to make a light pink.
Spread evenly over cooled brownies and then chill.

Chocolate Ganache

1 C Chocolate Chips (I use semi-sweet)
1/3 C Butter

Melt butter and chocolate over low heat (or in the microwave) until smooth. Spread over mint filling. Refrigerate and enjoy!

February 19, 2011

Angel Hair Pasta with Chicken

I love to make this meal on a weeknight when I don't have a lot of time. It is very quick to put together and tastes fantastic. As you can see in the picture I didn't have carrots the night I made it.

Angel Hair Pasta with Chicken
Serves 4

2 Tbs olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4 inch pieces
1 (10 oz) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
1/4 cup grated Parmesan cheese

Heat 1 Tbs oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

February 12, 2011

Caramel Corn

This recipe I got from my sister in law and my family loves it. So very easy to make. It is very gooey and sticky. This recipe makes a lot so be prepared to share it with friends and neighbors.
Caramel Corn

1 cup brown sugar
1 cup light corn syrup
1 cube butter softened
1 can sweetened condensed milk
1 tsp soda

Cook Brown sugar and light corn syrup to a soft ball stage. Remove from heat.
Add 1 cube soft butter, sweetened condensed milk and soda.
Stir until mixed well and butter is melted.
Pour over popcorn and mix. I use 4 bags of buttered microwave popcorn.
Be sure to take out kernels.

January 29, 2011

Pork Tenderloin

This is definitely a 5 star recipe, one of our family favorites. I got this recipe from my mother in law who is a very good cook. I think every recipe she has given me has been fantastic. What I love most about this recipe is that it is very simple. With little ones running around I am always grateful for easy recipes. This takes a little planning ahead so that you can marinade the tenderloin but then you just put it in the oven and let it cook. Turns out perfect every time.

Pork Tenderloin

2 (3/4 pound) pork tenderloins
1/2 cup soy sauce
1/4 cup water
2 cloves garlic, minced
1 tablespoon grated onion
1 tablespoon white vinegar
1/4 tsp ground red pepper
2 slices bacon
Mustard Sauce

Place tenderloins in a shallow dish. Combine soy sauce and next 5 ingredients; stir well. Pour marinade mixture over tenderloins. Cover and marinate in refrigerator 8 hours, turning occasionally.
Remove tenderloins from marinade, reserving marinade. Place on a rack in a shallow roasting pan. Place one slice of bacon on top of each tenderloin. Bake, uncovered, at 325 degrees for one hour and 10 minutes or until thermometer inserted in thickest part of tenderloins registers 160 degrees, basting frequently with marinade. Serve with Mustard Sauce. (I baste every 15 minutes)

Mustard Sauce

1/3 cup mayonnaise
1/3 sour cream
1 tablespoon dry mustard
1 tablespoon grated onion
1 1/2 tsp white vinegar
1/4 tsp salt

Combine all ingredients in a small bowl, stirring well. Cover and chill. Yield: 3/4 cup.

January 22, 2011

Magic Cookie Bars

Magic Bars have got to be one of my favorite cookie bars. I decided this year I would try a new recipe out of each of my cookbooks. I have all these cookbooks laying around with great recipes in them. I just need to try them. This recipe came from my Eagle Brand Classic Recipes. There are several other recipes in this book that I will be trying or retrying!
Magic Cookie Bars

1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 35o F (325 F for glass dish). In 13x9 inch baking pan, melt butter in oven.
Sprinkle crumbs over butter; pour Eagle Brand evenly over crumbs. Layer evenly with remaining ingredients; press down firmly.
Bake 25 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature.
Makes 2 to 3 dozen.

January 15, 2011

Double Coconut Cake

My sister makes these cupcakes and they are soooo good. I haven't tried to make them because she does such a good job, why mess up a good thing. She left some at the house the other day and I have to admit, i ate most of them. Not good for my thighs but my stomach sure enjoyed them. The cake is very dense and moist. Love these!

Double-Coconut Cake

by: Michelle Dansie

Cooking spray

1 Tablespoon cake flour

2 ¼ cups sifted cake flour

2 ¼ teaspoons baking powder

½ teaspoon salt

1 2/3 cups sugar

1/3 cup butter, softened

2 large eggs

1 (14-ounce) can light coconut milk

1 tablespoon vanilla extract

Fluffy Coconut Frosting or Buttercream Icing (my favorite)

2/3 cup flaked sweetened coconut, divided. (I like it toasted)

1. Preheat oven to 350°.

2. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

3. Combine 2 ¼ cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

4. Pour batter into prepared pans. Sharply tab the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

5. Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator. Yield: 14 servings.

Cupcakes bake for 19-22 minutes

(Totals include Fluffy Coconut Frosting) CALORIES 298 (24% from fat); FAT 7.9g (sat 5g, mono 1.7g, poly 0.3g); PROTEIN 3.4 g; CARB 53.8g; FIBER 0.4; CHOL 42mg; IRON 1.6mg; SODIUM 273mg; CALC 52mg.


4 large egg whites

½ teaspoon cream of tartar

Dash of salt

1 cup sugar

¼ cup water

½ teaspoon vanilla extract

¼ teaspoon coconut extract

1. Place egg whites cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts. Yield: about 4 cups (serving size: about ¼ cup).

CALORIES 54 (0% from fat); FAT 0g; PROTEIN 0.9g; CARB 12.7g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 32mg; CALC 1mg

Buttercream Icing


1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

Makes: About 3 cups of icing.

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

January 8, 2011

Zucchini Muffins

These are a favorite muffin at our house. I always freeze zucchini out of my garden so that I can use it all winter long. Most recipes that call for zucchini call for 2 cups. So I blend it up and freeze it in 2 cup portions. It is so easy to pull out of the freezer, thaw and use in any recipe I choose.

Zucchini Muffins

1 cup canola oil
2 cups sugar
3 eggs
2 Tbls vanilla
2 cups zucchini, peeled, grated
1 smashed banana
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt

1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/2 tsp. cinnamon

Mix together the oil and sugar. Add eggs one at a time beating after each addition. Add vanilla, grated zucchini and smashed banana. Sift together the flour, cinnamon, soda, baking powder and salt. Combine the dry ingredients with the wet ingredients gently until the mixture is just moist. Do not over mix. Fill cupcake cups 3/4 full. Sprinkle streusel on top. Bake in a 375 degree oven for 20-25 minutes.
You can also make this into bread. It should make two loaves. Cook in 350 degree oven for 45-50 minutes.

November 10, 2010

Apple Pie

So I made this pie clear back in November and am now getting around to posting it. I am hoping this next year I will be able to post more recipes. This recipe blog is the first thing to go when I run out of time. Hope everyone has a Happy New Year!
This pie recipe I found in my Better Homes and Gardens Cookbook. It was very good. The only problem making it for my little family is, I am the only one who would eat it. So I had to give most of it away to a neighbor. I used my never fail Lion House Pie Dough recipe.

Apple Pie

1 recipe double crust pie dough
6 cups thinly sliced, peeled cooking apples ( about 2 1/4 lbs) I use granny smith apples.
1 Tablespoons lemon juice (optional)
3/4 cup sugar
2 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 375 degrees F. Prepare and roll out pie dough into two circles the same size. Line a 9 inch pie plate with a pastry circle.
If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apples slices. Gently toss until coated.
Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent over-browning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours.

October 25, 2010

Tender Grilled Pork Chops

You will love this recipe. Pork chops can be really dry sometimes. That is not the case with this recipe. So tender and juicy. I got this recipe from My Kitchen Cafe. Go visiter her blog, she has some very good recipes.

Tender Grilled Pork Chops

4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon steak seasoning (such as Montreal Steak Seasoning or make your own*)

Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8). Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.

October 23, 2010

Wheat Quick Pancakes

I had to put in this picture of my son watching me take this picture. I think he would have rather been eating the pancakes. My boys love these pancakes. We used to eat Bisquick pancakes and after making these for so long we can't eat Bisquick. This is another recipe that my mom always made. Love, love, love this recipe. It is also handy because you can make the wheat quick and keep it in the fridge. I keep mine in a ziplock bag and use as needed.

Wheat Quick
by: Julie Dansie

4 cups wheat flour
4 cups white flour
1/3 cup baking powder
4 tsp salt
1/2 cup sugar
1 1/2 cup shortening
1 1/4 cup dry milk (optional)

Mix all ingredients. Store in an air tight container in the refrigerator.


Mix 2 cups wheat quick, 1 egg, 2 cups water (with dry milk in the mix) or milk. ( I usually make the wheat quick with out dry milk. So when I make pancakes, I use milk.)


Mix 2 cups wheat quick, 1 egg, 2 cups water (with dry milk in the mix) or milk, and 2 Tbsp vegetable oil.