Pork Chops in Sour Cream Gravy

Pork Chops in Sour Cream Gravy

Ingredients

• 4 bone in pork chops
• 2 Tablespoons oil
• 2 cups sliced onions
• 1 cup beef broth
• 1/8 Teaspoon pepper
• 1/3 cup sour cream
• 2 Tablespoons flour
• 2 Tablespoons - 1/4 cup milk for thinning gravy
• 2 dashes Worcestershire sauce

Instructions

1. Place oil in a large saute pan. Place the pork chops in the pan and cook under low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
2. Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan, adding any juices left on the plate. Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the saute pan to a plate.
3. In a medium bowl stir the sour cream and flour together. Add to the broth in the pan, whisk until well incorporate. Add the Worcestershire sauce to the gravy, stirring to incorporate. If the gravy is too thick, thin it with milk to the consistency you prefer. Place the pork chops and onions back into the pan and cook until pork chops are heated back up. Serve immediately.

Momma's Easy No Yeast Dinner Rolls

Cook in pre-heated oven at 350 degrees for 15 min or until golden brown. After you take out of oven brush butter on top. 

Chicken, Cranberry, Pecan Salad Wraps

Chicken, Cranberry, Pecan Salad Wraps - a super lunch or wonderful addition! This salad is perfect for any occasion and very easy to make. Chicken, Cranberry, Pecan Salad Wraps - delicious and satisfying!

Ingredients

• 3 cup cooked, shredded chicken
• ½ cup dried, sweetened cranberries
• ½ cup chopped pecans
• ¾ cup chopped celery
• ½ cup mayonnaise
• Salt, optional
• White pepper, optional
• 1 teaspoon Parsley, fresh
• 4 large tortillas or wraps

Instructions

1. In a large bowl combine chicken, cranberries, pecans and celery
2. Stir to combine
3. Add mayonnaise, salt, white pepper and mix well
4. Place tortilla on a plate
5. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley
6. Roll wrap, cut and enjoy

Notes

You may want to add more or less mayonnaise, depending on your taste, serve on lettuce or spinach if you desired

Coconut Cream Pie Dip

Coconut Cream Pie Dip

 

 

This sweet and silky Coconut Cream Pie Dip calls for only 6 ingredients and 10 minutes of prep time. Great for parties!

Serves: 12

Ingredients

• • 1 box (3 ounce) instant coconut cream Jell-O pudding
• • 2 cups whole milk
• • 8 ounces cream cheese, softened
• • 1 cup powdered sugar
• • 1 container (8 ounces) Cool Whip topping, thawed
• • 1 cup sweetened coconut flakes
• • toasted coconut flakes, for serving
• • graham crackers, Nilla Wafers, or banana, for serving

Directions

1. In a large bowl, combine the pudding powder and milk; whisk vigorously for 2 minutes until thickened. Set aside.
2. In another large bowl with an electric mixer, beat the cream cheese and powdered sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Fold in the sweetened coconut flakes.
3. Combine the pudding mixture with the Cool Whip mixture.
4. You can serve right away, but I prefer to let it chill in the refrigerator for 2 hours to thicken and set completely.
5. Sprinkle some toasted coconut flakes over the top and serve with graham crackers, Nilla Wafers, or banana!

Notes

This can be stored in the refrigerator for up to 4 days.

The BEST Apple Cake

Apples
• 3 Fuji apples, peeled, cored & sliced 1/4-inch thick
• 1 heaping teaspoon all-purpose flour
Cinnamon Sugar
• 3/4 cup sugar
• 1 teaspoon cinnamon
Batter
• 3 cups all-purpose flour (preferably King Arthur)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups sugar
• 1 cup olive oil (not extra-virgin)
• 4 eggs
• 2 1/2 teaspoons vanilla extract
• 1/4 cup orange juice

Directions

1. Peel, core, and slice the apples into crescent moon shapes that are 1/4-inch thick. (If using an apple peeler-corer-slicer, make sure to remove any stray peel or parts of the core remaining on the slices.) In a medium bowl, gently toss the apples with the heaping teaspoon of flour to absorb any moisture and prevent sogginess.
2. Preheat the oven to 300 degrees F. Use baking spray to grease a 10-inch tube pan (that ideally has a removable bottom), making sure to grease the tube as well. In a small bowl, prepare the cinnamon sugar by tossing together the 3/4 cup of sugar and 1 teaspoon of cinnamon.
3. In a large mixing bowl, place all of the batter ingredients (flour, baking powder, salt, sugar, olive oil, eggs, vanilla and orange juice). Beat until smooth. (If using a stand mixer, you will need to stop and scrape the bottom of the bowl halfway during the process to make sure everything gets mixed in.)
4. To assemble the cake, pour half of the batter into the greased pan. Use a spoon to divide the cinnamon sugar into four equal quadrants in your bowl. Sprinkle a fourth of the cinnamon sugar evenly onto the batter, making sure to reach all the way to the edges of the pan.
5. Arrange half of the apple slices in a circular pattern on the batter, overlapping as needed. Sprinkle another fourth of the cinnamon sugar evenly onto the apples. Pour the rest of the batter on top.
6. Sprinkle on another fourth of the cinnamon sugar, again making sure to reach the edges of the pan. Arrange most of the remaining apples (pick the best slices) in a circular pattern on top of the batter. You also can arrange a few of the broken slices around the hole in the center. Sprinkle on the remaining cinnamon sugar evenly.
7. Bake at 300 degrees F for 90 minutes to 1 hour and 45 minutes. (Check after 90 minutes for doneness by inserting a cake tester or toothpick into the cake to see if it comes out clean. If not, continue baking until it is done.)
8. Let the cake rest for 20 minutes on a stove rack or wire rack before trying to remove it from the pan (or else it will stick and crack). Then, place a dinner plate face down on top of the cake. Wearing oven mitts, carefully invert the cake onto the plate (using one hand to firmly hold the plate in place and the other hand to flip the pan over, onto the plate). If the pan has a removable bottom, carefully remove it.
9. The cake will be upside down at this point. Place a wire cooling rack on the cake surface and invert it again, so that the cake is right-side up and can finish cooling on the rack. When the cake reaches room temperature, transfer it to a serving platter or cake stand by inverting it onto a plate and then inverting it again onto your serving platter or cake stand.
10. Store the apple cake at room temperature, covered with foil (plastic will create too much moisture.) The cake should keep well for up to four days.

Mediterranean Pasta Salad Recipe

An easy Mediterranean Pasta Salad recipe which you can make in just 15 minutes. Have it as a main or as a side dish with barbecues.

Ingredients

• 4 cups cooked pasta
• 2 cups cucumber sliced
• 2 medium yellow bell peppers diced
• 1 1/2 cups kalamata olives pitted
• 1 cup shredded parmesan
• a handful bunch of fresh basil leaves
• 1/4 cup olive oil extra virgin
• Sea salt and freshly cracked black pepper to your taste

Instructions

1. Place the cooked pasta into a large mixing bowl.
2. Add cucumber, tomatoes, peppers, Kalamata olives, basil leaves and parmesan.
3. Drizzle olive oil and balsamic vinegar. Season generously with salt and pepper.
4. Toss until well combined.
5. Serve right away, garnished with extra Parmesan and black pepper if desired.

COOKIES AND CREAM

COOKIES AND CREAM

INGREDIENTS:




1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 sm boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed
DIRECTIONS:
Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos… Chill until ready to serve!