Monday, January 19, 2009

Tanya's Oven Fried Pork Chops

Tanya's Oven Fried Pork Chops

4 (3/4 inch thick) bone in pork loin chops
1 large egg, beaten
2 Tablespoons pineapple juice
1 Tablespoon Soy Sauce
1/2 Cup Italian Seasoned Breadcrumbs
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons butter, melted

Trim fat from pork chops. Combine egg, pineapple juice and soy sauce in a shallow bowl, and whisk gently. Combine breadcrumbs and next 3 ingredients (in another bowl). Dip chops in egg mixture and dredge in breadcrumbs.

Place chops on a rack in a greased roasting pan. Drizzle butter over pork chops.

Bake at 350 degrees for 25 minutes.

Turn and bake 25 additional minutes or until done.

Cheezybaconburger Quiche

Cheezybaconburger Quiche

1 lb. ground beef
2 tablespoons dried chopped onion OR 1/2 chopped onion
3 bacon slices; fried and chopped
3 eggs
1/2 cup mayo
1/2 cup half-n-half
8 ounces shredded cheese
garlic, salt, and pepper to taste

Brown ground beef and chopped onion, drain. Put browned meat and onion into a deep dish pie pan. Mash around bottom of pan like a crust. Scatter bacon bits evenly across the "crust" of ground beef.

Preheat oven to 350 degrees.

Combine eggs, mayo, and half n half in mixer bowl and whip until smooth. Add shredded cheese and mix well. Pour mixture evenly over beef "crust" and bake about 30-35 minutes until top is browned and set. Cool a few minutes before slicing.

It is great reheated in microwave for breakfast too!

Bacon-Cheese Quiche

Bacon - Cheese Quiche

1 lb. ground beef
1 small onion, chopped
4 slices of crisp bacon (I use turkey bacon)
3 eggs
1/2 cup mayo
1/2 cup half and half
8 ounces shredded cheese
garlic & pepper to taste

Brown meat and onion, drain. Add bacon. Press into the bottom of a deep dish pie plate.
Combine the rest of the ingredients and mix well.
Pour over meat crust and bake 40-45 minutes in a 350 degree oven.
Serves 6.
You can add green pepper and mushroom if you like.

Broccoli Cole Slaw

Broccoli Cole Slaw


2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) broccoli cole slaw
1/4 cup sunflower seeds
chopped green onions for garnish

Dressing Mix
3/4-cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Slow-Cooker Lasagna

This is the BEST and the easiest Lasagna recipe.


1 lb. ground beef
1 teaspoon italian seasoning
28 ounces spaghetti sauce
1/3 cup water
lasagna noodles; uncooked
15 oz. ricotta
2 cups shredded mozzarella cheese

Cook beef and italian seasoning in skillet over medium-high heat. Drain. Combine spaghetti sauce and water in a small bowl and set aside. Place uncooked noodles in bottom of lightly greased 5 quart crock-pot. You will probably need to break these a bit so they will fit.

Layer with half each of beef mixture and spaghetti sauce mix. Spread with some ricotta cheese. Sprinkle some shredded mozzarella. Repeat layers of noodles, beef, sauce, ricotta cheese and mozzarella. I end with noodles and mozzarella.

Cover. Cook on high for 1 hour and then turn to low for 5 hours.

Nana's Beef Stew

This freezes awesome!! I usually multiply this recipe by several and freeze baggies of it. I allow the baggie to thaw overnight and I allow to cook all day in the crock-pot on low the next day. I like to make a loaf of sour dough bread in my bread maker at the same time to enjoy with the stew.

4 Packages of Lawry's beef stew mix/seasoning
2 lbs. fondue meat
3 cans of whole white potatoes
1 bag of baby carrots
1 package of celery
5 small boiling onions; quartered

brown meat in a little bit of oil and drain. Add 2 cups of water per package of beef stew mix. Add beef stew mix. Mix well and add vegetables.
Simmer for 2 hours. 1/2 hour before serving, drain potatoes and add to the stew. Serve with fresh bread.

Pepper Steak

This recipe also freezes really well and if you thaw it in the fridge overnight, it reheats really nicely in the crock-pot if you cook it on low the next day - simmer all day.
I usually multiply this recipe by 4 to have enough left over to make several meals.

1 round steak, cut into strips
1 large green pepper; chopped
1 medium can of tomatoes (I like italian stewed tomatoes)
1 small can of mushrooms (optional)
1/4 cup soy sauce (i prefer low sodium)
1 tablespoon sugar
1/4 cup of water
2-4 tablespoons of corn starch

Brown meat, drain. Add all other ingredients EXCEPT corn starch. Cook on low heat 2 to 2 1/2 hours or until tender. Add corn starch just prior to serving to thicken sauce.
Serve over rice.

Easy Teriyaki Chicken (slow-cooker)

Easy Teriyaki Chicken


2-3 lbs. boneless, skinless, chicken breasts
1-20 ounce can of pineapple chunks in natural juice
dash of ground ginger
1 cup teriyaki sauce

Place chicken in slow cooker. Pour remaining ingredients over the chicken. Cover. Cook on low for 6-8 hours or on high for 4-6 hours.

*(because I am generally crazy during the day, I prepare my crock-pot meals the night before and put them in the fridge. In the morning I pull it out and pop it in and turn it on and I'm off - no muss, no fuss)

Potato Casserole (slow-cooker)

Potato Casserole

I have turned this recipe into a meal by adding chopped ham and broccoli. I have some friends that add peas and a few other items. I'm sure you could add chicken as well.

2 lbs. Oreida Frozen Hash Browns
1 cup diced onion
1 can cream of chicken soup
1 lb. sour cream
8-ounces grated sharp cheddar cheese
1-stick melted margarine
salt and pepper to taste
crushed potato chips (optional to add during the last 10 minutes of cooking)

Mix all ingredients (except potato chips) and place in a well greased crock pot. Cook on low for 4-6 hours.

California Chicken (slow Cooker)

California Chicken

3 lbs. Chicken Quartered (I use boneless skinless chicken breasts)
1 cup orange juice
1/3 cup chili sauce
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon dry mustard
1 teaspoon garlic salt
2 tablespoons chopped green peppers
1-13.5 ounce can of mandarin oranges

Arrange chicken in slow cooker.

In a separate bowl, combine juice, chili sauce, molasses, dry mustard, and garlic salt. Pour over chicken.

Cover. Cook on low for 8-9 hours

Stir in green peppers and oranges, heat for an additional 30 minutes.

Baked Potato Soup

Baked Potato Soup


6 slices of bacon (cooked & crumbled)
4 medium baked potatoes
2 tablespoons of butter
1 can cream of chicken soup
1 can chicken broth
1 cup milk
1/2 cup shredded cheddar cheese
salt & pepper to taste

Bake potatoes and allow to cool. Peel off skins and cut into chunks.

Melt butter and add potatoes and other ingredients.

Simmer until hot and add cheese.

You can freeze this soup very easily too. I would multiply this recipe by 4 or 5 and I would heat this in the crock-pot to serve after frozen

Chicken Noodle Soup

Chicken Noodle Soup


4 boneless, skinless chicken breasts; chopped
1 bag of baby carrots
1 package of celery; chopped
1 medium onion; diced
1-2.25 ounce jar of wylers chicken flavor instant bouillon

Fill your pot 3/4 of the way full with water. Add the entire jar of bouillon. Add chicken, celery, diced onion and carrots.

Cook until boiling then lower heat and simmer for 2-3 hours.

15 minutes before serving add 1 bag of egg noodles.

Do Ahead Breakfast Bake

Do Ahead Breakfast Bake


1-2 Cups cooked diced ham
2 packages betty crocker hash brown potatoes
1 medium green bell pepper; chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 ounces)
3 cups milk
1 cup bisquick baking mix
1/2 teaspoon salt
4 eggs

Grease a rectangular baking dish 13x9x2 inches. Mix ham, potatoes, bell pepper, onion and 1 cup of cheese. Spread in baking dish.

Stir milk, baking mix, salt, and eggs until blended; pour over potato mixture.

Sprinkle with remaining 1 cup of cheese.

Cover and refrigerate for 4-24 hours.

Bake at 375 degrees for 35 minutes.

Let stand 10 minutes before serving.

Breakfast Casserole Supreme

Breakfast Casserole Supreme

1/2 stick of margarine
1 small sweet onion; chopped
1 small green pepper; chopped
1-24 ounce bag of frozen hash browns
1/2 to 1 pound cooked, cubed ham
3 cups shredded cheddar cheese
2-3 medium potatoes; chopped
12 eggs; beaten

Melt margarine and place in 9x13 baking pan.

Spread frozen hash browns in bottom of pan.

Sprinkle vegetables over potatoes.

Add salt and pepper to taste.

Sprinkle meat over potatoes and vegetables

Pour beaten eggs over top

(you can continue at this point or refrigerate overnight, which is what I do)

Bake at 350 degrees for 45 minutes

Remove from oven and sprinkle cheese evenly over the top

Bake for an additional 10 minutes, or until the cheese is hot and bubbly

Apple Cinnamon Vanilla French Toast

Apple Cinnamon Vanilla French Toast


1 loaf Texas Toast (remove crust)
3-5 apples; peeled, cored, and sliced
3 1/2 cups of milk
10 eggs
2 Tablespoons vanilla extract
1/2 cup sugar
1/2 cup sugar + cinnamon + 1 teaspoon nutmeg

Coat a 9x13 glass pan with non-stick cooking spray.
Place 2 layers of bread in the bottom (this should nearly fill the pan)
Mix eggs and milk, vanilla, and sugar. Pour half over bread layers.
Put apples on bread. Cover with remaining milk/egg mixture.
Sprinkle with sugar*cinnamon*nutmeg mixture.
Cover and refrigerate overnight.

Bake at 350 degrees for 1 hour. Let stand for a few minutes before cutting.

Sunday Special Coffee Cake

Sunday Special Coffee Cake


Topping: 1/2 cup sugar
1/4 cup butter
1/4 cup sifted flour
1 teaspoon cinnamon

Batter: 1 1/2 cup sifted flour
2 1/2 teaspoons of baking powder
1/2 teaspoon salt
1 egg
3/4 cup sugar
1/3 cup butter
1/2 cup milk
1 teaspoon vanilla

Make topping; in a small bowl mix ingredients lightly with a fork; set aside.

Preheat oven to 375 degrees

Grease an 8 x 8 x 2 baking pan

Make Batter: sift flour with baking powder and salt; set aside. In a medium bowl, beat eggs with mixer until frothy, then beat in sugar and melted butter until well blended. Add milk and vanilla.

With wooden spoon, beat in flour mixture until well combined.

Pour into prepared pan. Sprinkle topping evenly over batter.

Bake for 25 to 30 minutes or until toothpick comes out clean.

Cool partially, cut into squares or wedges while still warm.

Apple Sausage Oven Pancake

Apple Sausage Oven Pancake

1 package (8 ounces) frozen brown and serve link sausages
1 cup bisquick original baking mix
1/2 teaspoon ground cinnamon
1/2 cup milk
1 egg
1/2 cup chopped peeled apple

Pre-heat oven to 450 degrees.

Grease square 8x8x2 baking dish.

Brown sausages as directed on package.

Beat baking mix, cinnamon, milk and egg in a small bowl, using wire whisk or fork, until smooth.

Stir in apple.

Pour into baking dish.

Arrange sausages on top.

Bake uncovered, 20-25 minutes or until pancake is light brown.

Breakfast Apple Sausage Casserole

Breakfast Apple Sausage Casserole


1 pound breakfast sausage
6 medium apples; cored, peeled, and sliced
1 tablespoon lemon juice
4 tablespoons brown sugar
1/2 cup raisins
salt and pepper to taste

slice sausage into bite-sized pieces. Brown sausage, drain thoroughly.

Combine sausage, apple, and raisins into a buttered casserole dish.

Sprinkle with salt, pepper, lemon juice and brown sugar. Toss lightly.

Cover and bake at 350 degrees for 45 minutes.

Overnight Egg Sausage Bake

Overnight Egg Sausage Bake


1 cup bisquick
1 cup shredded cheddar cheese
2 cups of milk
1 teaspoon ground mustard (dry)
1/2 teaspoon dried oregano
6 eggs, slightly beaten
1 pound breakfast sausage cooked and drained

Mix all ingredients in a large bowl. Cover and refrigerate for at least 8 hours.

Heat oven to 350 degrees. Grease a 2 quart casserole dish.

Pour egg mixture into dish.

Bake uncovered for about 1 hour or until a knife inserted in center comes out clean.

Egg Casserole

Egg Casserole


7 eggs
7 slices of white bread cubed and crusts removed
1 cup grated cheddar cheese
1 cup of milk
1 teaspoon salt
1 teaspoon dried mustard
Veggies and or sausage (precooked and drained)

Beat eggs and milk

Add remaining ingredients.

Place mixture into a buttered dish and refrigerate for 12 hours.

Bake at 350 degrees for 40 minutes.

Overnight French Toast Casserole

Overnight French Toast Casserole


1 to 1 1/2 loaves texas toast bread (cubed)

Use an electric mixer to blend
8-10 large eggs
2 1/3 - 3 cups milk
1 teaspoon salt
3 teaspoon sugar
1 Tablespoon Vanilla

Mix well and pour over cubed bread. Be sure you cover all the bread if too much liquid, add more bread.
Should mixture be too dry; add more milk in small amounts. Let mixture refrigerate 8-36 hours, stirring
every four hours to recoat. Place in a well buttered greased casserole dish, dot with small pieces of butter.
Bake at 350 degrees for one hour or until fluffy and golden brown. Dust lightly with powdered sugar and
serve with warm syrup.

Quick Apple Pancake

Quick Apple Pancake

1/4 cup margarine
1/2 cup sugar
1/4 teaspoon nutmeg
1 1/2 cup apples; cored, peeled, sliced
1/2 teaspoon cinnamon

Batter Ingredients: 1 Cup complete pancake mix
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup water
1 teaspoon vanilla

Topping: 1 tablespoon sugar
1/4 teaspoon cinnamon

Heat oven to 350 degrees.

In a 9-inch glass pie pan, melt margarine in oven. Stir in apples, 1/2-cup of sugar, 1/2-teaspoon cinnamon, 1/4-teaspoon nutmeg

Bake at 350 degrees for 10-minutes.

In a medium bowl, blend all batter ingredients and pour evenly over cooked apples. In a small bowl, combine topping ingredients and sprinkle over batter.

Bake for an additional 15 to 20 minutes or until a toothpick comes out clean. Let stand 2 minutes and invert onto a serving plate.

Cut into wedges and serve.