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Posts Tagged ‘Taste of Home’

Saucy Pork Chops

Posted in Cooking, tagged , , , , on March 22, 2014| 6 Comments »

Here is yet another slow cooker recipe.  Dear readers, I hope I am not burning you out on these, but I LOVE a good main dish that I don’t have to fuss with.  So…enter the slow cooker!  This is another successful Taste of Home recipe that I will definitely be making again. 

Slow Cooker Saucy Pork Chops

6 pork chops (Bone in would be best, but I used boneless.)

1 tsp. garlic powder

1/2 tsp. salt

1/4 teaspoon black pepper

2 tbsp. vegetable oil

2 cups ketchup

1/2 cup packed light brown sugar

1 tsp. liquid smoke (Optional, but it adds great flavor.)

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Sprinkle the chops with garlic powder, salt & pepper.  Heat the oil in a large skillet over medium heat.  Brown the chops on both sides.

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In a small bowl, combine the remaining ingredients to make the sauce.  Pour a little of the sauce in the bottom of a small slow cooker.  Then add a layer of the browned pork chops and another layer of sauce.  Continue this until all of the chops are in the crock and covered with sauce.

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Cook on low for 4 to 5 hours or until the meat is tender.

Slow Cooker Saucy Pork Chops

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Peppermint Meltaways

Posted in Cooking, tagged , , , , , on February 8, 2014| 9 Comments »

It is sweet treat month here at Picture Perfect Cooking!  I tried so many new tasty treats over the Christmas holidays, I decided to make all of the February posts extra sweet.  Make these for your sweetie or yourself!

I found these little beauties on the Taste of Home website and I think they are so pretty with the crushed peppermint candies on top.

Peppermint Meltaways

For the cookies:

1 cup butter, softened

1/2 cup confectioner’s sugar

1/2 tsp. peppermint extract

1 1/4 cups all purpose flour

1/2 cup cornstarch

For the frosting:

2 tbsp. butter, softened

1 1/2 cups confectioner’s sugar

2 tbsp. 2% milk

1/4 tsp. peppermint extract

1/2 cup crushed peppermint candies

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For the cookies:

Preheat the oven to 350 degrees and prepare a baking sheet. Sift the flour and cornstarch together onto a paper plate and set aside. In a small bowl, cream butter and confectioner’s sugar until light and fluffy, about 2 minutes.  Add extract.

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Gradually add the dry ingredients to the butter/sugar mixture and mix well.

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Shape the dough into 1 inch balls and place 2 inches apart on the baking sheet.  Bake for 10-12 minutes or until bottoms are lightly browned.  Move the cookies to wire rack to cool completely before frosting.

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For the frosting:

In a small bowl, beat the butter until fluffy.  Add the confectioner’s sugar and extract.  Beat until smooth.  Spread the frosting over the completely cooled cookies and sprinkle with crushed peppermints. Store in an airtight container.  This recipes makes about 3 1/2 dozen cookies.

Peppermint Meltaways

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Taco Pork Chops

Posted in Cooking, tagged , , , , on November 2, 2013| 3 Comments »

Taste of Home is a great resource for all different kinds of recipes from desserts to salads to main dishes such as this one.  We love pork chops around here and when I saw this recipe using taco flavors, I knew it would be right down our alley. 

The original recipe makes four chops, but I just cut it down to two for C and myself.  It would also be easy to scale up if you have more mouths to feed.

tacoporkchops

2 pork chops (I used bone-in because that is what I had in the freezer.)

1 tbsp. vegetable oil

8 oz. can tomato sauce

1 cup water

1/4 cup medium onion, chopped

2 tbsp. taco seasoning

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In a large skillet over medium heat, cook the chops in the oil for about 3 minutes on each side until they are nicely browned.

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In a small bowl, combine the tomato sauce, water, onion and seasoning.  Pour this over the chops and bring to a boil.

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Reduce the heat to low and cover the skillet.  Simmer for about 5 minutes or until the chops are cooked through.  Let them stand for about 5 minutes before serving. 

These pork chops were great with oven baked fries and a tossed salad.  These are definitely husband friendly and I think kids would love them as well.

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Beefy Enchilada Bake

Posted in Cooking, tagged , , , , , on October 5, 2013| 5 Comments »

I am always on the look out for easy supper ideas and this recipe more than fits the bill.  It also includes enchilada sauce which is one of my new favorite flavors.  Why didn’t I know how good this tasted years ago?  The original is a Taste of Home recipe and it is a good one!

BeefyEnchiladaBake

1/2 cup chopped onion

1 lb. ground beef

10 oz. can enchilada sauce

6 oz. can tomato paste

4 oz. can chopped green chilies, drained

2 cups shredded cheese (I used Fiesta blend.)

1/2 cup coarsely crushed corn chips

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Preheat oven to 375 degrees.  Cook the onion and ground beef over medium heat in a skillet until the beef is no longer pink and the onion is soft. Then stir in the enchilada sauce, tomato paste, and green chilies and cook for 2 to 3 more minutes.

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Spread this mixture into a 9 inch baking dish and top with the shredded cheese and corn chips.  Bake for 12-15 minutes until the cheese is melted and bubbly.  Serve with additional corn chips if desired.

BeefyEnchiladaBake

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Country Style Pork Loin

Posted in Cooking, tagged , , , , on March 30, 2013| 3 Comments »

As you may can tell from several of the recipes that I post here, I love slow cooker recipes and pork loins are one of my favorites.  This recipe comes from Taste of Home where you can always find something tasty to fix.  I didn’t take the time to make the gravy, but I bet it is delicious as well.

countrystyleporkloin

 

1 boneless pork loin roast (about 2 pounds)

1/2 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon ground mustard

salt & pepper to taste

2 tablespoons canola oil

2 cups reduced-sodium vegetable broth

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In a zip top bag, combine the flour, onion powder, ground mustard, salt & pepper.  Put the loin in the bag and shake to coat. 

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In a large skillet over medium heat, brown the meat on all sides.  Place in a slow cooker and pour the broth over the pork loin.  Cook on low for 5 to 6 hours or until tender.

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countrystyleporkloin

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Deep Dish Pizza Pie

Posted in Cooking, tagged , , , on March 23, 2013| 3 Comments »

Pinterest obviously is now my main source of new recipes to try and, no surprise to anyone, that is where I found this one.  It is supposedly one of quarterback, Tim Tebow’s favorite meals, but that is not why I tried it.  I am always on the look-out for a new way to fix an old dish.  This turned out pretty well, but still not as good as take-out pizza. 

Here is the link to the original recipe from Taste of Home and you will be able to see that I tweaked my version to use the ingredients I had on hand.

Deep Dish Pizza Pie

1 lb. Italian sausage, cooked and drained

1 jar pizza sauce

1 tube refrigerated buttermilk biscuits

2 cup shredded cheese of your choice

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Separate the biscuits and press them into a greased deep dish pie plate to form the crust.  Mix the sausage with the sauce and pour that into the pie dish.  Top with shredded cheese and bake at 400 degrees for 15-18 minutes or until the crust is golden brown and cheese is melted.

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Salted Nut Squares

Posted in Cooking, tagged , , , , , on October 27, 2012| 2 Comments »

Here again is another sweet treat that I found on Pinterest.  The recipe comes from Taste of Home and was posted on the blog, Break Or Bake. It tastes just like a popular candy bar that is chocked full of peanuts and salty sweet goodness, but shall go nameless. 

The flavor is great and the only little problem I had was that the candy was a little gooey and didn’t set up quite as well as I would have liked.  That didn’t hurt the taste at all though!

peanutbars

3 cups salted peanuts, divided

2 1/2 tbsp. butter

2 cups peanut butter chips

14 oz. can sweetened condensed milk

2 cups mini marshmallows

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Place half of the peanuts in a 13×9” baking dish and set aside.  In a large saucepan, melt butter and peanut butter chips over low heat.  Stir until smooth then remove from the heat. Add milk and marshmallows; stir until melted.

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Pour this over the peanuts and then top with the remaining peanuts.  Cover and refrigerate until chilled and firm.  Slice and enjoy!

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