Pork Steaks

I think this is a pretty basic way to cook Pork Steaks. But as I said, I want everything on this blog, even the easy basics, for cooks who may just be starting out. This is the way my Mom taught me to make Pork Steaks and they come out perfect every time. Jeff LOVES them.

Pork Steaks
salt
pepper
Lawry's seasoning
PAM

Preheat oven to 425. Start by spraying a broiler pan with pam (spray bottom pan, and both sides of the top piece). Season both sides of pork steaks by sprinkling with salt, pepper, and Lawry's. Place pork steaks on broiler pan and bake at 425 for about an hour, flipping steaks over after first 30 minutes to get both sides browned.

You can also do a little longer method that I discovered by accident (set the oven to the wrong temp!) that I think keeps the meat a little less dry. Bake for 1 hour at 350, flipping steaks over after first thirty minutes. Turn oven temp up to 425 and let steaks bake until browned, flipping to get both sides brown. (about 10 - 15 minutes)

I made these last night with some Savory Sweet Potatoes and 7 Layer Salad and it was unbelievably good. Yummm. (Leftovers in the fridge for lunch today!)

Broiler Pan

I know that most of you "old school" cooks know what a broiler pan is. But I am fairly certain a lot of people don't. I rarely ever used ours until about a year ago. Now we use it for EVERYTHING. If you don't have one.. get one. You will be so glad you did. I use it to make burgers, bacon, pork steaks, you name it, in the oven. What's so great about it is that it lets all the fat drain off into the pan underneath. One, thats much healthier, and two it lets bacon get crispy, not soggy. And I HATE frying bacon. Hate it. This way I get crispy bacon with no frying. Can't beat that. Also another thing I love about it is it isn't a big mess to clean up. I spray the bottom pan and both sides of the top piece with PAM before I start. When I am done I pour off any grease or bits of gunk in the pan, rinse it a little if it is extra dirty, and then put it in the dishwasher. It comes out spotless every time. You really don't have to stand there and scrub that nasty pan afterward. Love it. Just something that my Momma taught me about that I thought I would share after using it last night for pork steaks. They came out perfect.

Pumpkin Pie Cake

This was sent to me by Nelline. It is a former co-workers recipe and she said it is delicious! I can't wait to try it. 

Pumpkin Pie Cake

From Nelline via Julie

4 eggs

1 ½ cup sugar

1 can evaporated milk (12 oz)

1 tsp. Cinnamon- optional

16 oz. Can pumpkin

2 sticks butter- unsalted- melted.

1 cup pecans- optional

1 box yellow cake mix

Mix in order- eggs, sugar, milk, cinnamon, then pumpkin. Pour in 9x14 pan. Sprinkle 1 box yellow cake mix over that.

Drizzle with 1 cup melted butter. Sprinkle top with pecans.

Bake at 350 for 60 to 70 minutes.

Can serve with whip cream or ice cream.

Cornbread Salad

This was sent to me by Nelline. Thanks for all that you sent! I will add them a little at a time. This one I am gonna have to try soon, it sounds good! 

Denise Beam's Cornbread Salad

1 box Jiffy cornbread mix- cooked and crumbled

2- 15 oz. Cans pinto beans, drained

3 large tomatoes

½ cup chopped bell pepper

½ cup chopped onion

2- 15 oz. Cans whole kernel corn, drained

2 cups shredded sharp cheese

1 package Hidden Valley Original Ranch dry mix

1 cup sour cream

1 cup mayo

Mix Hidden Valley, sour cream, and mayo and set aside.

Mix tomatoes, peppers and onions together and set aside.

Put ½ cornbread in bottom of large bowl. Top with ½ of pinto beans. Then spread ½ of tomatoes, onions, and peppers on top of pinto beans. Top with ½ shredded cheese, then ½ of the corn. Spread ½ of dressing mix.

Repeat the above process.

Chill for several hours.  

Pictures of recipes

I am working on adding pictures of all the recipes on here, a little at a time. If you make a recipe from the blog and would like to take a snapshot of it and email it to me- I would love that! Thanks for all the positive feedback so far everyone! I am really enjoying the blog. Looking forward to getting lots more recipes, ideas, photos, and more from all of you! :-)

Frozen BBQ Sandwiches

OK so I know this is a recipe blog, but I also wanna share other things that we try and we like. I hate nothing more than trying something for the first time and not liking it. But this way if we try something that is truly GOOD we can share it and you will know beforehand. I usually don't get things like this at the store, but when I saw these in Sam's and saw that it has Sweet Baby Ray's BBQ sauce, I got some. These aren't like the usual soggy frozen sandwich you would get. These are GOOD. REAL good. I don't know where else you can find them, I have only been able to find them at Sam's Club so far. But these are great for a quick and easy lunch. And they are about $1 each. You get 8 sandwiches for $8 and change. Not bad.

Broccoli Cauliflower Salad

Another one emailed to me from Jamie! This one looks really good- Gonna be trying it next week for sure! 


Jamie- "This is my Momas's!  I love it!"

Broccoli-Califlower Salad

2 1/2 cups of cauliflower
2 1/2 cups broccoli
3 bunches green onions
1 1/2 tsp celery seed
1/2 tsp seasoned salt
1/2 cup salad dressing
 bottle buttermilk dressing
 
Cut broccoli and cauliflower into small pieces. Cover and chill.
About 1 hour before serving, mix dressing and sald dressing togehter.  Add chopd oinion and toss togehter with vegetables.  Add celery see and seasoned salt, mixing well

Sweet Potato Casserole

Thanks for sending in my FIRST submission for the blog Jamie! Yay! She said every year Tim takes some home with him. 

Jamie: "This is Tim's favorite!!!  He looks forward to it every Christmas! It is my Momas' recipe" 
 

Sweet Potato Casserole

Bake at 350 degrees for 30 minutes

3 cups cooked sweet potatoes(mashed)
1/3 cup of milk
1/2 cup of butter
1 cup sugar
2 eggs, slightly beaten
1 tsp. vanilla
 
Mix and pour into buttered square casserol dish.
 
Top with mixture below:
1 cup light brown sugar
1/2 cup plain flour
1/3 cup butter, melted
1 cup chopped pecans
 
Mix sugar, flour and nuts with fork. Add butter and mix well.
Sprinkle crumbon top.

Turkey and Artichoke Stuffed Shells

I was watching Food Network the other day when Giada was making this, and I just HAD to try it. I of course made a short cut or two. I made these last night and it was sooooo good. Make sure to read the notes at the end for a few tips and shortcuts.  I made it with my Not So Greek Salad and sliced some french bread. Also- there is a new note on my recipe for Not So Greek Salad about a new dressing I tried. This recipe takes a little more time because you have to stuff the shells, but it is worth it. Trust me. 

Turkey and Artichoke Stuffed Shells

From: Giada

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 cups Arrabbiata Sauce, recipe follows
• 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the groundturkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricottacheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzlethe remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Notes* I didn't make the Arrabbiata sauce, I used a jar of classic Prego sauce instead of adding the pancetta, etc. And if you are like Mom and Jeff and like everything drowning in lots of sauce- you may want to get either the extra large jar or 2 regular size ones. I thought 1 jar was just perfect because I don't like a lot of sauce. 


The recipe says to cover with cheese before you bake it. I think I would bake it for most of your cook time first, take it out and cover it with cheese and bake the last 5-10 minutes to melt the cheese. I did it as the recipe said and the cheese was melted to oblivion. 

Also- I couldn't find any frozen artichokes so I used a jar of non-marinated artichoke hearts and it was just right. I used a bit more than what the recipe called for and really, since I LOVE artichokes, I think I could have used even more. I wouldn't use the marinated ones because I think the flavor would take over the whole dish. 
Also I found a jar of Arrabbiata sauce at Aldi's. I bought it but was afraid I wouldn't like it because it is supposed to be spicy, so I also bought the Prego. I was glad I did because the Arrabbiata is a little spicy for my taste- Mom loved it though. You could buy this and add some Panceta to it and that would be a great shortcut as well. (Or just use the jar by itself)


This is how the shells looked before I covered them in sauce and baked them...

How to set the table

This is a great photo I found when I googled "how to set the table". There seems to be a thousand ways to "properly" set the table now. This is the closest to the way that I do it.

Betty Crocker Cookbook: Wedding Edition

Betty Crocker Cookbook: Wedding Edition

OK so this is the end all be all most amazing cookbook EVER if you ask me. I have looked forever and a day for a cookbook that not only has great recipes but also shows you the BASICS. Not everyone was born a good cook, or has had the opportunity to learn from previous generations. And some of us that were blessed for those experiences, still need a little help when it comes time to actually make things happen on your own. Well this cookbook is that cookbook. It has all the great Betty Crocker recipes, and it also has pages and pages of basic information.

The front of the book starts with not only a list of basic kitchen gadgets you needs, but a description of what each one is used for and a photo. It has lots of entertaining ideas, how to properly set a table, things like that. The first chapter is all the cooking basics like how to measure dry ingredients versus wet ingredients, basics to stock your pantry with, a glossary of cooking terms, lots of basics that you can never seem to find in other cookbooks. It is a REAL how-to cookbook for beginners, or even for old pros to brush up!

I was so excited when Mom got me this for Christmas the year I got married. I have used it a million times and have learnt a lot. This is a GREAT wedding shower gift. The basic Betty Crocker Cookbook with the red cover has a lot of basics in it too, but the wedding edition has even more.

Tuna Pasta Casserole (or Salmon)

This is a recipe in my Betty Crocker cookbook that I just LOVE. I always make it with canned salmon instead of tuna, just because I like it better. 

Tuna Pasta Casserole

From: Betty Crocker Cookbook

1 1/4	cups uncooked medium pasta shells or elbow macaroni (3 to 4 oz)
2	tablespoons butter or margarine
2	tablespoons all-purpose flour
3/4	teaspoon salt
2	cups milk
1	cup shredded sharp process American or Cheddar cheese (4 oz)
2	cups cooked broccoli flowerets, cooked until crisp-tender and drained*
2	cans (6 oz each) tuna in water, drained (or canned salmon)

Crumb Topping**

2/3

cup dry bread crumbs

1

tablespoon butter or margarine, melted Heat oven to 350. Make crumb topping and set aside. Cook and drain pasta as directed on package. While pasta is cooking, melt butter in 1 1/2 quart sauce pan over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smoother and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Mix pasta, broccoli, tuna and sauce in ungreased 2 quart casserole dish. Cover and bake about 25 minutes or until hot and bubbly. Sprinkle with crumb topping and bake uncovered for about 5 minutes or until topping is toasted. *NOTES* For fear of the tuna making this dish dry, I always double the sauce part. I am not a person who likes my food drowning in sauce, but in this case- I suggest it. Also, I use Rotini noodles instead of macaroni noodles because 1- they are pretty. :-) and 2- I think the spiral grabs the sauce and other ingredients better. :-)

Mashed Cauliflower

OK I know this sounds INSANE, I thought so too when I first read it. But if you are counting those calories or are just looking for a new way to get your veggies, this is amazing. I found this on a calorie counting tips website as a substitute for mashed potatoes. When I read "it tastes JUST LIKE mashed potatoes".. I moved on to the next recipe. But I went back and decided what would it hurt to give it a try? Mom decided to make it later that week and we LOVED it. You have to get the amount of olive oil just right or it gets too thin, or won't have enough flavor. So do a little at a time and taste often. Seriously- try it. 


Steam 1 head of cauliflower until soft. 
Mash cauliflower or put in a food processor until smooth
Add olive oil, salt and pepper a little at a time until you get a good taste but don't get them too thin. 


It seems these always turn out runnier than mashed potatoes- for obvious reasons- but I am telling ya the taste will surprise you. It is a great alternative to the real thing! 

Amish Friendship Bread Instructions

These are the instructions on how to keep your friendship bread going once you have a starter, and pass it along! 

The starter recipe linked above, and these instructions, are both from Friendship Bread Kitchen

NOTE: Do not refrigerate starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.

Day 1: Do nothing.
Day 2: Mash the bag.
Day 3: Mash the bag.
Day 4: Mash the bag.
Day 5: Mash the bag.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:

1. Pour the entire bag into a nonmetal bowl.
2. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk.
3. Measure out 4 separate batters of 1 cup each into 4 1-gallon Ziploc bags.
4. Keep one of the bags fr yourself, and give the other bags to 3 friendship along with the recipe.

REMEMBER: If you keep a starter for yourself, you will be baking in 10 days. The bread is very good and makes a great gift. Only the Amish know how to make a starter, so if you give all the bags away, you will have to wait for someone to give you a starter back.

Should this recipe not be passed onto a friend on the first day, make sure to tell them which day it is when you present it to them.

BAKING INSTRUCTIONS:

1. Preheat oven to 325 degrees F.

2. To the remaining batter in a bowl add the following:

a. 3 eggs
b. 1 cup oil
c. 1/2 cup milk
d. 1 cup sugar
e. 1/2 teaspoon vanilla
f. 2 teaspoons cinnamon
g. 1 1/2 teaspoons baking powder
h. 1/2 teaspoon salt
i. 1/2 teaspoon baking soda
j. 2 cups flour
k. 1-2 boxes instant pudding (any flavor)

i. Optional: 1 cup nuts and 1 cup raisins

3. Grease 2 large loaf pans

a. In a bowl mix an additional 1/2 cup sugar and 1 1/2 teaspoon cinnamon.
b. Dust the greased pans with the cinnamon-sugar mixture.

4. Pour the batter evenly into the pans and sprinkle the remaining cinnamon-sugar mixture on the top.
5. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
6. ENJOY!

Amish Friendship Bread Starter

Thanks to Diane for posting this to Facebook for me! It is from Friendship Bread Kitchen 

“If you haven’t received a bag of Amish Friendship Bread starter but would like to make the bread, this is the recipe for starting your starter.”

Ingredients

1 (0.25 ounce) package active dry yeast
1/4 cup warm water (110° F/45° C)
1 cup all-purpose flour
1 cup white sugar
1 cup milk

Directions

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes.
2. In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork.
3. Slowly stir in 1 cup milk and dissolved yeast mixture.
4. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. For the next 10 days handle starter according to the instructions for Amish Friendship Bread.

Kitchen Notes

The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.


Here are instructions on keeping your friendship bread going, also from Friendship bread Kitchen

Veggie Dip

Veggie Dip

From:Merletta

8 oz. softened cream cheese

1 envelope Lipton dry vegetable soup mix

1 tablespoon ketchup

1 tablespoon Worcestershire sauce

dash garlic powder

dash onion powder

 

Beat cream cheese in med. bowl until fluffy.  Beat in sour cream

until smooth.

stir in dry soup mix, ketchup, Worcestershire sauce, garlic and onion powders until blended well.

Refrigerate at least 3 hours.

Serve with variety of raw veggies.

Crab Dip 2

Very similar to the other Crab Dip recipe I have, this one has a few more ingredients. I think I would like it with the lemon! 

Crab Dip 2

From:Merletta

12 oz. cream cheese

1 tablespoon fine grated onion

2 tablespoons Worcestershire sauce

2 tablespoons mayonnaise

1 tablespoon lemon juice

6 oz. can crab or 4 oz. fresh crab meat

Seafood cocktail sauce

 

Mix everything but crab meat and cocktail sauce.

Place,spread, mixture in serving dish,(I use a big flat platter or big round glass plate) press the crab meat onto the cheese mixture, last spread cocktail sauce over top. 

Serve with all kinds of Cracker

Dump It Dip

Dump It Dip

From:Merletta

1 envelope Lipton Beefy Onion Soup Mix

16 oz. sour cream

1 pound bacon fried and crumbled

1 med. tomato diced

 

Combine everything but tomatoes. Chill.  Top with tomatoes

Serve with raw veggies, or crusty bread.  Potato chips are ok.

Deviled Ham Dip

Deviled Ham Dip

From: Merletta

5 oz. container pimento cheese

1/3 cup mayonnaise

6 tablespoons deviled ham

1 teaspoon grated onion

 

Blend all ingredients at room temp. until proper consistency.. chill several hours. Good on ruffled potato chips

Manwhich Mexi Dip

Manwhich Mexi Dip

From:Merletta

1 pound gr. beef browned, drained

1 pound Velveeta

1 can Ro-tel tomatoes

1 can Manwich sauce

1 can refried beans

 

Warm on low until cheese melts. 

Best with tortilla chips and potato chips

Chili Dip 2

Chili Dip 2

From: Merletta

1 can chili

1 package cream cheese
shredded cheddar cheese


In 9x13 pan spread cream cheese in a layer on bottom. Next spread a layer of chili, and top with shredded cheddar. Place in oven on 350 just long enough to heat and melt the cheese. 


Serve with tortilla chips.

Chili Dip 1

Sent to me with a bunch of other dip recipes from Merletta. 

Chili Dip 1

From:Merletta

1 can chili without beans

1 small can chopped chilies drained

8 oz. cream cheese

 

mix all, heat until melted

 

serve on nacho chips

Easy Homemade Donuts

Yay! I just found another recipe that Meemaw had sent me buried in some old emails! I can remember her making these for us when we would spend the night and she would let us help her. 

Easy Homemade Donuts

From: Meemaw

1 or 2 cans biscuits ---4--6  cups oil  put in large sauce pan --heat to boiling--make holes in  center of each biscuit --drop biscuits -3 or 4 at a time into the oil  and cook till they turn over and are brown on each side .--place 1/2 cup sugar  in paper bag or ziploc bag drop doughnuts in bag and shake it till they are coated with sugar. also can add cinnamo or cocoa  to the bag [ try it they are delicious ]  mee-maw.

Zucchini Cake

Zucchini Cake

From: Merletta

3 eggs

2 cups of sugar

1 cup of oil

3 cups of flour

2 cups zucchini--graded

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

2 tsp. vanilla

1 cup crushed pineapple-drained

1 cup nuts

1 cup coconut

 

Beat eggs until fluffy. Add all dry ingredients then wets and then nuts and coconut last.  Bake 1 hour at 325 degrees.  I used a bundt pan, but you may also use 2 loaf pans.

Peachy Dream

I have so many emails from Merletta with great recipes over the years! Thanks Merletta! 

Peachy Dream

From: Merletta

Use a 9 x 13 pan

Mix together:    3 cups Vanilla Wafers crushed (1 box)

                        ½ cup melted butter

Layer 1:    2 cups of crumb mixture – reserve 1 cup for topping

Layer 2:    Beat together until fluffy: 

2 eggs       1 teaspoon vanilla       1½ cups sugar    ½ cup soft butter

Layer 3:    4 cups juicy ripe peaches, peeled and sliced (7-8 peaches).

Layer 4:    ½ cup chopped pecans

Layer 5:    2 cups sweetened whipped cream (or large cool whip)

I used 2 pints of whipping cream, vanilla and sugar to taste.

Topping:    1 cup crumb mixture (reserved from layer 1)

Refrigerate overnight and enjoy!!