Tuesday, November 21, 2017

Hungarian Paprika Pork Chops

I got a good deal on pork chops and grilled these for Don and me. They are juicy, delicious and easy!

Hungarian Paprika Pork Chops

4 6 oz. boneless pork loin chops
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground ginger
1 tsp. garlic powder
1/4 tsp. dry mustard

Remove all visible fat from the chops.

Combine the paprika, salt, pepper, ginger, garlic
powder and mustard and rub onto all sides of
each chop.

Grill 6 minutes on each side, or until temperature is 140.

Monday, November 20, 2017

Spiced Krispie Treats

My cousin Jimmy said this was his favorite way to make Rice Krispies. I took these to a Halloween get together. They were tasty, but I thought a little dry. I had some patriotic Rice Krispies so I used those.

Spiced Krispie Treats
Jimmy Humprey

6 T butter
cooking spray
2 t ground cinnamon
1/2 t nutmeg
1/2 t ground allspice
1/2 t ground cardamom
1/4 t ground ginger
1/4 t kosher salt
1 10 oz bag marshmallows
6 c Rice Krispies
1 t sea salt

Lightly butter an 9 x 13 baking pan.

In a saucepan, melt the butter over medium high heat.  Cook for 2-3 minutes after it has melted until it is browned and has a nutty aroma.

Remove the pan from the head and add the spices.  Stir to coat, return to heat and toast slightly.

Add the marshmallow and cook until they melt.

Put the Rice Krispies in a large bowl and add the marshmallow mixture to the bow.  Stir well.  Spread the mixture into the pan and press evenly.  Sprinkle with sea salt.  Let cool and cut into pieces.

Sunday, November 19, 2017

Baked Chicken Tenderloins

I made these on Halloween to have for quick lunches. This was easy and very good!
Baked Chicken Tenderloins
Adapted from https://www.yellowblissroad.com

8 boneless, skinless chicken tenders
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

Preheat oven to 375 degrees. Pound chicken breasts lightly so they are of even thickness.

In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and pat in with your hands. Place chicken side by side, making sure there is no overlap.

Bake in a preheated oven for 20-30 minutes, until juices are clear or a meat thermometer reads 160-170 degrees.

* Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
Serve hot.

Saturday, November 18, 2017

French Bread Rolls

I made these for Don to have shredded beef on. They were easy to make. I cut the recipe in half and made in the bread maker.

French Bread Rolls 
Adapted from http://allrecipes.com

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour
1 beaten egg white
1 T water

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Beth put all ingredients, except the egg white and 1 T water, into a bread machine and set for dough setting. I also cut the recipe in half.

3. Deflate the dough, and turn it out onto a lightly floured surface. Beth took dough from bread machine and then followed the rest of the directions. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

4. Brush rolls with egg white mixed with 1 T water.

5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Friday, November 17, 2017

Brownie Monster Cookies

Jenna made these for a quick dessert. Make SURE to use the parchment paper. We found out the hard way by not using it for the first 2 pans and they stuck! They tasted very good.
Brownie Monster Cookies

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup quick-cooking oats
1/2 cup butter, melted
1 tablespoon water
1 egg
3/4 cup M&M's™ chocolate candies
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips

Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

In large bowl, stir together brownie mix and oats. Add melted butter, water and egg; stir until well blended. Stir in candies and chips.

Shape dough into 2-inch balls. Place on cookie sheet 3 inches apart. Press each ball slightly to flatten.

Bake 12 to 14 minutes or until tops of cookies are no longer wet looking. Cool 5 minutes; remove from cookie sheets to cooking rack

Thursday, November 16, 2017

Easy Chocolate Fudge

I made this to take to a Bible study. It was delicious. I took a few recipes and changed a few things.

Easy Chocolate Fudge

2 cups dark chocolate chips or semi sweet or 1 c of each
14 ounces sweetened condensed milk Beth used chocolate Eagle Brand
¼ cup butter
1 teaspoon vanilla extract
½ teaspoon cinnamon
sea salt for top
1 cup chopped pecans, plus about 2 tablespoons for topping

Combine the chocolate, milk, cinnamon and the butter in a medium size glass bowl and heat in the microwave for 90 seconds or over a double boiler on the cooktop. Stir to combine and heat another 15 seconds if needed.

Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan, or 8 x 8 pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve, at least 3 hours. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week

add ½ c Nutella

Add ½ c peanut butter—crunchy /delete the pecans and add chopped peanuts

Wednesday, November 15, 2017

Pumpkin Pie Bites with Cinnamon Roll Crust

These were easy to make and tasted like mini pumpkin pies! Yum!

Pumpkin Pie Bites with Cinnamon Roll Crust
Adapted from https://southernbite.com/cinnamon-roll-pumpkin-pie-bites/

1 (12.4-ounce/8-count) tube canned cinnamon rolls
1 cup canned plain pumpkin
1 egg
¼ c sugar
¼ c brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla
whipped cream, optional

1.    Preheat the oven to 350°F and lightly spray the wells of 2- 12-count muffin pan with nonstick cooking spray.  You will need 16 muffin cups.

2.    Open the cinnamon rolls and slice each one in half, separating it into 2 biscuits. Press each piece in the bottom of each well in the muffin tin and about of the way up the sides.

3.    In a medium bowl, combine the pumpkin, egg, sugars, pumpkin pie spice, and vanilla. Scoop a heaping tablespoonful of the pumpkin mixture into the center of each cinnamon roll.

4.    Bake for 18 to 20 minute or until the cinnamon roll crust is a deep golden brown and the pie filling is set. Cool on a wire rack. Repeat with the remaining cinnamon rolls and filling. Once cool, top with whipped cream or the cinnamon roll icing, if desired.