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Archive for April, 2011

Menu Plan Monday

Welcome to another week here at PPC, and since it is Monday, it is time for another weekly meal plan.  Have I said lately how much I love having my dinners and desserts planned ahead of time?  It makes life after work so much easier!  To know that I have the time and ingredients to make a delicious and (most of the time) healthy supper for C & I makes me a less stressful person and, believe me, that makes everybody happier! Ha,ha!!!

I finally made the lemon chiffon cake that I have been teasing you with for weeks now, and it is like every other Martha Stewart recipe that I have made.  It has a little something, hmm, I don’t know, missing.  The taste was good, but the texture was not quite as light and fluffy as I had hoped.  I also didn’t have the right size pan, so I had to use a slightly bigger one which made for a shorter cake.  It was good, but I probably won’t make it again.  The sunshine salad on the other hand was awesome!!!  It will definitely go into my regular rotation.

Hamburger stew

Chili (I still have a little left in the freezer.)

Taco ring & salad (Hopefully this will cover 2 nights.)

Grilled pork chops & roasted potatoes

Pizza

Steak/Seafood Night

Homemade sloppy Joes

Alton Brown’s Devil’s Food Cake & Frosting (new)

Easter is just around the corner, folks, and that means it is holiday cooking time again!  Yay!!  Come back to see what I have planned.

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Famous Pork Chops

This recipe came my way from an E-mail newsletter that I subscribe to from Allrecipes.com.  This website is loaded with recipes for just about everything, and the great thing about this particular site is that the recipes are scalable.  That means you can change the number of servings and it will adjust the recipe to that.  It is so handy when you are cooking for a crowd or just for two.

I am not sure where the name originated, but it fits!  These chops are now famous around here, famously delicious!!!  This is one dish that I know I will go back to again and again. 

8 bone-in pork chops

1 1/2 sleeves Ritz crackers, crushed

seasoning salt & pepper to taste

2 eggs

1 stick butter, cut into pieces

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Preheat the oven to 375 degrees.  Combine the crushed crackers with the seasoning salt and pepper in a shallow bowl or pie pan.  In a separate bowl, beat the eggs with about 1/8 cup of water.

Dip the pork chops in the egg mixture and then coat in the cracker crumbs.

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Place the coated chops in a baking dish and place the butter pieces around them.  For 8 chops, I had to use 2 baking dishes.  Bake for 45 minutes and enjoy!

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Spotlight

Today’s spotlight at Eat At Home Cooks is corn!  Check it out here.

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Menu Plan Monday

Good Monday morning to everyone!  Time sure is flying by here since we are well into April already and there is so much that I want to do in the coming weeks before the weather gets way too hot.  There just never seems to be enough time with these perfect temperatures to get everything done outside that I would like. 

Even though Saturday was C’s birthday, we took care of a few chores around the house and nearby.  My dad, aunt, and Nanny came down so we could rake and seed Mom’s grave before it got to hot to sow grass.  It is hard to believe that Mom will be gone a year on Tuesday.  Sometimes it seems like I just saw her yesterday and sometimes it feels like she has been gone for years.  I miss her just as much now as I did a year ago and I so wish I could talk to her here on this earth again.  I am so thankful that when my time comes (hopefully about 100 years from now) that we will meet again in heaven and be together for eternity.

I also thinned my strawberry bed Saturday.  Nanny and Dad both wanted a few strawberry plants for pots and I told them I could give them a few, thinking that I should have about 5 or 6 extra.  Boy, was I wrong!!  I hadn’t cleaned the bed in 2 years so there was a bunch of runners that had rooted.  When I got done, I had moved 22 plants down the wall for us and had 16 for Nanny and Dad.  That’s not counting the original 25 that I planted two years ago that are still there.  I had 38 extra plants!!! 

The only chore that I had planned on doing that I did not have time for was to seed a few bare spots in our front yard, so I plan on taking care of that one day this week after work.  That is why I have a couple of easy meal nights this week.  I just hope the weather cooperates.

We also cheered on the University of Kentucky Wildcat men’s basketball team as they played in the Final Four.  Alas, they fell to the University of Connecticut, but they put up a good fight until the end.  Just wait until next year!!

Cheesy steak sandwiches with oven baked fries

Grilled hot dogs with chips

Cheesy corn chip skillet

Pizza night

Steak/seafood night

Famous pork chops with butter roasted potatoes

Lemon Chiffon cake (I promise to actually make that this week instead of just teasing you with it like the last 2 times!)

Sunshine fruit salad (new)

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Cheesy Corn Chip Skillet

This is my adaptation to a recipe that was in the Kraft Food & Family magazine Fall 2010 edition.  This is a quick and easy supper idea that adults and kids alike will enjoy.  Take this basic idea and make it your own by using different seasonings, toppings, or use tortilla chips or broken taco shells instead of the corn chips.  My version made enough for 2 adults.

1/2 lb lean ground beef

1/4 cup chopped onion

2 tbsp taco seasoning

1/3 cup water

1 cup shredded cheddar cheese (I used 1/2 sharp & 1/2 mild.)

20 Fritos Scoops chips

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Cook the beef and onion in a skillet over medium heat until there is no pink in the meat.

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Add the taco seasoning and water and cook for about 5 minutes or until thickened.  Add the cheese and chips.  Cover and cook on low for about 5 minutes until the cheese is melted and the chips are warm.  Serve plain or with your favorite taco toppings like sour cream, shredded lettuce and salsa.

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