Smothered Pork Chops

I saw this recipe on Pinterest and had to try it out.  My kids really like pork chops and I thought this sounded really easy to make.  It was so easy and my kids loved it.  I did add some extra noodles to the pot because we like noodles and I didn't really need to.  The sauce was nice compliment to the chops and noodles.  Hope you enjoy!

Smothered Pork chops
4 pork loin chops, 1/2 inch thick (4 oz each)                         

2 tsp vegetable oil                        
1/2 cup chopped onion                        
1 package (8 oz) sliced mushrooms (3 cups)                        
1 3/4 cups milk                         
1 box Hamburger Helper® stroganoff                        
                            

More storesHeat skillet over medium heat until hot. Add pork chops; cook about 2 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.

                           

Reduce heat to medium. In same skillet, heat oil until hot. Add onion and mushrooms; cook 3 minutes, stirring frequently. Stir in milk and seasoning mix (from Hamburger Helper box). Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 9 to 11 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.

 

Meanwhile, in a saucepan two-thirds full of boiling water, add uncooked pasta (from Hamburger Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.

 

Serve pork chops and sauce mixture over pasta.

White Trash Sliders

I was invited to a tailgate last Friday and had seen these online and wanted to try them.  I actually mixed two recipes together to make these.  It is the same recipe I use for my Party Ryes so I knew they would be fabulous.

 

White Trash Sliders

1 lb ground beef

1 lb pork sausage

1 lb Velveeta, cubed

1/2 tsp onion powder

1/2 tsp garlic powder

2 packages of Hawaiian Sweet Rolls

Brown ground beef and sausage until cooked through.  Drain grease from meat. Combine browned meat, Velveeta, onion powder and black pepper in the saucepan cheese is melted and bubbly.  Slice entire Hawaiian Rolls package horizontally.  Spoon mixture onto bottom half and replace top. 

 

I didn't bake them for 5 minutes at 350 degrees but may next time to have the rolls firm up.  They were wonderful and gone in no time.  Enjoy and Happy Tailgating!

 

Bourbon Balls

I was invited to a housing warming party over Labor Day and wanted to make something new since I haven't cook in so long.  So I found a recipe for Bourbon meatballs and thought they sounded yummy and easy.  Which is what I am needing after a crazy day of running 3 kids.

This was super easy to throw together in the crockpot and their is always whiskey in my cabinet.  Everyone loved them and I still had a few left over the next day.  Which was quite the surprise.  I did double this recipe to make sure I had plenty for the party.

Bourbon Balls
1 lb bag frozen meatballs

Not the best photo but they were wonderful

½ cup ketchup
½ cup brown sugar
¼ cup bourbon whiskey
1 tsp lemon juice
1 tsp worcestershire sauce

In a medium bowl, combine all ingredients except your meatballs. Mix well.
Place your frozen meatballs into your crock pot and pour the whiskey sauce on top. Mix it up so each meatball is coated with the whiskey sauce. Turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
Once meatballs have somewhat thawed, go ahead and turn your crockpot down to low. 

Update on my blog

Well, I haven't blogged in well over 6 weeks because my hubby passed away very unexpectedly August 8th.  I haven't cooked a thing since that day as meals arrive every day at my house.  I am blessed beyond measure for all the fabulous food that has arrived on my doorstep.  Several of my friends have made recipes right off of here for my family.  Which goes to show that someone is liking what I am posting.  So, I am going to hopefully get back to blogging and cooking.  It is something that I really enjoy and have missed.

Marinated Cucumbers, Onions, and Tomatoes

I LOVE cucumbers and onions that my brother in law always makes every summer.  I have asked him for the recipe but it always "its a little of this and a little of that".  I do not do well with guesstimate directions.  I need to know exactly how much of this and that to put into a recipe.  I am sure I drive everyone nuts with that.  So, I searched online and this is what I found.  I knew my hubby would love it and he does.  The tomatoes were an added bonus and when the neighbor offered some cucumbers from their garden I was sold. 

Marinated Cucumbers, Onions, and Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick

1 medium onion, sliced and separated into rings

3 medium tomatoes, cut into wedges

1/2 cup vinegar

1/4 cup sugar

1 cup water

2 tsp salt                      

1 tsp ground black pepper

1/4 cup oil

        

 

Cut all veggies and combine into a large bowl.  In a smaller bowl, mix all the remaining ingredients and pour over the veggies.  Toss well to mix.  Refrigerate at least 2 hours before serving.

 

Hope you enjoy this on a hot summer night as much as we do.

Salted Carmel Brownies

I had these amazing "triangles" at a work bake off this spring.  I had to have the recipe.  I don't usually make sweets but these I had to make again.  I didn't cut them into triangles I served them as brownies in the pan and they were a HUGE hit with everyone.  The gooey goodness just does you in.  You can't eat just one.  They were surprisingly easy to make.

Salted Carmel Brownies
Cookie Base:
1 bag (1 lb 1.5oz) double chocolate chunk cookie mix
1/4 cup margarine, melted
2 tbl water
1 egg

2/3 c pecans, chopped

Carmel Topping:
4 tbl butter
1 bag caramels, unwrapped
1/4 c heavy cream
1/2 tsp vanilla
1/8 tsp coarse kosher salt

In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into greased 9x13 baking pan, sprinkle with 1/3 cup pecans. Bake at 350 degrees for 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.

 

Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.

 

Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving.

 

Store in refrigerator; bring to room temperature before serving.

Tomato & Mozzarella Pasta

I had pinned this recipe ages ago on Pinterest and finally decided to try it.  My family really liked it and it was healthier than the white sauced pastas that I love.  This pairs great with fresh bread and a nice salad.  Perfect for a "meat free" night and during a busy weeknight.

Tomato & Mozzarella Pasta

Right out of the oven!

2 tbsp. olive oil
2 garlic cloves, minced
2 (14oz) cans diced tomatoes
1 tsp oregano
Salt & Pepper to taste
1 lb penne pasta
8 oz shredded mozzarella cheese
2/3 c Parmesan cheese

Heat oil in skillet and add garlic.  Cook about 1 minute.  Add tomatoes and oregano.  Simmer until thickened about 15 minutes.  Add salt & pepper to taste.  Meanwhile, cook pasta according to directions.  Toss with tomato sauce.  Place 1/2 of pasta mixture into a greased 13x9 baking dish.  Cover with 1/2 the mozzarella & 1/2 the Parmesan cheese.  Top with remaining pasta and remaining cheese.  Bake for 15 minutes at 400 degrees.

Enjoy!

Dipped up on my plate