Well anyway....I'll show it! I'm gonna post my lunch recipes! Ha!
Yesterday for lunch I served smothered pork chops, make ahead mashed potatoes, Red Lobster Cheddar Bay Biscuits, corn and Cherry cheese squares!
SMOTHERED PORK CHOPS
I always just go by how many I'm going to serve...so for this dinner, this is how I prepared it.
14 pork chops
1 large onion
1 garlic clove (or to your taste I usually do 2)
2 cans cream of chicken soup (or cream of mushroom or combination or even cream of celery)
1 soup can of milk
Brown pork chops until just browned, on both sides. place in slow cooker. I always layer a few chops, then a layer of onion slices and some garlic, then another layer of chops, and a layer of onion and garlic..repeat until all used. Mix soup and milk together and pour over all. Cook on high for 4 hours.
Now I think I have already posted the recipe for the Make Ahead Mashed Potatoes, but I'll do it again as it is one of our favorites and so easy.
MAKE AHEAD MASHED POTATOES
5 lg potatoes
1 cup sour cream
2-3 T finely chopped onion
1/4 tsp pepper
3 oz cream cheese
2 T butter
1 tsp salt
milk
Peel and cut potatoes in pieces. Cook in boiling salted water till tender; drain. Mash until smooth, then add res of ingredients. Add enough milk to make the potatoes soft and creamy.
Place in greased casserole and dot with butter. May be refrigerated for up to one week. Bake at 350 degree until hot and slightly browned. Great to feed to family at holiday dinners.
RED LOBSTER CHEDDAR BAY BISCUITS
2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
1 cup grated cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt
Method:
Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up – the dough will get very sticky!)
With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you’d like them to look more uniform!)
Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.
Serve warm.
The corn...was corn we'd gotten last summer and I froze. just added butter and enjoyed.
Oh now for the dessert!!!
CHERRY CHEESE SQUARES (This is one of my favorite Amish dessert recipes)
CRUST:
1 cup walnuts
1 1/4 cups flour
1/2 cup brown sugar
1/2 cup butter
FILLING:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1 tsp vanilla
1 (21 oz) can cherry pie filling
Mix crust ingredients together, adding only 1/2 cup nuts. Reserve 1/2 cup crumbs and set aside. Press remaining crumbs in bottom of greased pan. Bake at 350 for 8-12 minutes. Mix cream cheese, sugar, egg, and vanilla until smooth. Spread over hot, baked crust and bake 10 minutes more. Spread cherry filling over cheese layer. Combine reserved crumbs and reserved nuts. Sprinkle evenly over cherries and bake 15 minutes longer.
Okay...I'll give in. Here is the muffin recipes
RASPBERRY CHOCOLATE CHIP MUFFINS
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup semi sweet chocolate chips
1 tsp lemon juice
1 large egg
1 cup buttermilk or 1 cup water and 4 tbsp dried buttermilk)
1/2 cup canola oil
1 tsp vanilla extract
2 cups fresh or frozen raspberries
Preheat oven to 375 degrees. Line muffin tins with paper liners
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and chocolate chips (and dried buttermilk if using)
In a small bowl or large measuring cup, whisk together the lemon juice, egg, buttermilk (or water if using dried buttermilk), canola oil, and vanilla until thoroughly combined.
Place the raspberries in the bowl of a small food processor. Pulse 2-3 times to break up the raspberries. Add the raspberries to the liquid mixture and whisk to combine.
Pour the liquid ingredients over the dry ingredients and stir until just combined - some streaks of flour will remain.
Divide the batter into muffin tins, filling each cup nearly full (these muffins won't rise much) Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean and the tops are lightly browned.
Place the muffins, in the tins, on wire racks to cool for 5-10 minutes. Remove muffins from the tins and cool completely.
CHOCOLATE BANANA MUFFINS
½ cup all purpose flour
½ cup whole wheat flour
1/3 cup natural cocoa powder
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground cloves
1/8 tsp ground nutmeg
2 large bananas, mashed (about 1 cup)
1/3 cup sour cream
1 large egg
½ cup dark brown sugar, packed
¼ cup canola oil
1 tsp vanilla extract
1/3 cup semi sweet chocolate chips
3-4 tsp peanut butter
Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
In a large bowl, whisk together the flours, cocoa, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a medium bowl, whisk together the mashed bananas and sour cream until well combined. Whisk in the egg, sugar, oil, and vanilla until blended.
Pour the liquid ingredients into the dry ingredients and mix gently until just combined; there will still be a few streaks of flour visible. Gently fold in the chocolate chips.
Fill each muffin liner about half full of batter. Add a small amount of peanut butter (½ - ¾ tsp) centered on top of the batter. Top the peanut butter with the remaining batter.
Bake for 18-20 minutes or until the tops of the muffins spring back when pressed down gently. Cool in the pan for about 10 minutes. Then remove from the pan and cool on wire racks.
These muffins are delicious cooled or warm, but for a gooey peanut butter center, I recommend microwaving the cooled muffins for 20-30 seconds before eating.
Makes 12 muffins
Well there you have it! I'd be interested to hear how you like them! Lots of luck.
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