Sour Cream Pork Chops

Sour Cream Pork Chops

Ingredients

    o 6 thick pork chops

    o salt and pepper to taste

    o garlic powder to taste

    o 1/2 cup all-purpose flour

    o 1 large onion, sliced 1/4 inch thick

    o 2 cubes chicken bouillon

    o 2 cups boiling water

    o 2 tablespoons all-purpose flour

    o 1 (8 ounce) container sour cream

    Optional: You can also season with 1 tablespoon of creole     seasoning. If you you, use lesser amount of salt and pepper.

Directions

   1. Season pork chops with salt, pepper, and garlic powder and     creole, and then dredge in 1/2 cup flour. In a skillet over     medium heat, lightly brown chops in a small amount of oil.

   2. Place chops in slow cooker, and top with onion slices. Dissolve     bouillon cubes in boiling water and pour over chops. Cover, and     cook on Low 7 to 8 hours.

   3. Preheat oven to 200 degrees F (95 degrees C).

   4. After the chops have cooked, transfer chops to the oven to keep warm.

Blend together 2 tablespoons flour with the sour cream; mix into meat juices. A whisk works very well. Set crockpot setting to high for 15 to 30 minutes, or until sauce is thickened to your liking. Serve over pork chops.

If serving over pasta, you can add an additional bouillon cube and cup of water and an additional 1/4 cup of flour and another 1/4 to half cup of sour cream to make enough sauce/gravy to accommodate larger servings.

Spiced Coffee

SPICED COFFEE

1/3 cup sugar
1/4 cup instant coffee crystals
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
6 cups milk

In a crockery cooker, combine sugar, coffee crystals, cinnamon, allspice, salt and 1 cup water; stir to dissolve. Stir in the milk. Cover and heat on low-heat setting for 3 to 4 hours. Makes 8 to 10 servings.

Sour Cream-Chili Bake

1 pound ground beef

1/4 cup chopped onion

1 10-ounce can hot enchilada sauce

1 8-ounce can tomato sauce

1 15-ounce can pinto beans

2 1/3 cups crushed corn chips

1 cup shredded sharp American cheese (4 ounces)

1 cup dairy sour cream

In 2-quart microwave safe casserole dish, crumble ground beef. Add onion; cover and microwave on high until meat is brown (about 5 minutes, depending the wattage of your microwave). Stir several times to break up meat. Drain off excess fat. Stir in enchilada sauce and tomato sauce. Microwave, covered for 5 more minutes, stirring once. Drain beans; stir beans, 1 cup of the corn chips, and 3/4 cup of the cheese into meat. Microwave, covered, 6 minutes, stirring once. Stir, then spread sour cream over top; sprinke remaining chips and cheese over top. cook just until sour cream is hot, 30 to 45 seconds. Serves 6 to 8.

Crockpot Beef Ribs, Microwave Squash and Garlic Cheese Bread

Crockpot Barbeque Ribs

1 to 1 1/2 lbs of beef ribs (preferably, the large one that almost look like steak)

1/4 Cup Tomato Sauce, Tomato Paste or Ketchup

1 tablespoon brown sugar

1 tsp vinegar

1 tsp olive oil

1/2 tsp garlic powder

1/2 tsp minced onion

1/2 tsp Worcestershire sauce

1 tablespoon red cooking wine

(You can also use 1/4 to 1/2 cup store bought BBQ sauce and 1 tablespoon red cooking wine and 1 tsp olive oil)

Place ribs in the crockpot with all ingredients and cook 4 to 6 hours on low. (If using store bought sauce, cook ribs half way before adding).

Microwave Yellow Squash

4 Large Yellow Squash, sliced

1 tablespoon butter

Salt and Pepper to taste

Place squash slices and butter in a glass microwave safe dish and cook on high for 4 minutes or until tender. Salt and pepper to taste.

Cheesy Garlic French Bread

1/4 cup shredded cheddar cheese

1/4 cup shredded parmesan cheese

2 tablespoons mayonnaise

1 tablespoon sour cream

1/4 cup soft margarine

1/2 teaspoon garic powder

1/2 teaspoon basil leaves

 

Preheat oven to 400.

Mix all ingredients in small bowl. Cut french bread loaf in half (recipe is only for 1/2 loaf).

Cut the half loaf down the center and spread mixture down the loaf. Cook until cheese mixture is melted and lightly browned. Let cool and slice the loaf and serve.

Crockpot Baked Spaghetti

This spaghetti is actually what I call Son-in-Law Baked Spaghetti (not made in the crockpot). If you're interested in trying it, you can find my recipe and see my process on my other blog here.

I have found a couple of crockpot spaghetti recipes that are very good.

They are:

CROCKPOT BAKED SPAGHETTI

Ingredients:

    * 1 (16 ounce) package spaghetti

    * 1 pound ground beef

    * 1 medium onion, chopped

    * 1/4 cup green pepper, finely chopped

    * 1 (26 ounce) jar plus one cup of meatless spaghetti sauce

    * 1 cup water

    * 1/4 teaspoon salt

    * 2 eggs

    * 1/3 cup grated Parmesan cheese

    * 5 Tablespoons butter, melted

    * 2 cups small curd cottage cheese

    * 4 cups shredded mozzarella cheese

Directions:

   1. Cook the spaghetti according to the package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink.

   2. Drain the meat mixture well and return to the skillet. Stir in the jar of spaghetti sauce, water and salt, and set aside. (The extra cup of spaghetti sauce called for in the recipe will be used in a later step.)

   3. In a large bowl, whisk the eggs, parmesan cheese and butter.

   4. Drain the spaghetti. Allow to cool slightly and add the spaghetti to the egg mixture. Toss to coat well.

   5. Measure out 2 cups of small curd cottage cheese and place in a food processor. Process until the mixture is smooth and creamy.

   6. Grease the bottom and sides of the crock pot (or casserole dish, if you prefer). Gently spread the extra cup of spaghetti sauce on the bottom.

   7. Place half of the cooked spaghetti in the crock pot. Top with half the cottage cheese, (spreading as well as possible), meat sauce and mozzarella cheese.

   8. Repeat layers, ending with mozzarella cheese on top.

   9. Cover and bake according to the directions below.

Crockpot baking instructions:

To bake in a crockpot, cook spaghetti on high for 1 to 2 hours. Reduce heat and cook on low setting (not warm) for an additional hour. Mozzarella should be well melted.

Oven baking Instructions:

Layer ingredients in a 9 x 13 inch or slightly larger casserole dish. Cover and bake at 350 degrees for 40 minutes. Uncover and bake an additional 20 to 25 minutes, or until cheese is melted, and casserole is bubbly. Remove from oven and allow the casserole to set a few minutes. Casserole may be cut into serving sized squares, if desired.

CROCKPOT SPAGHETTI AND MEATBALLS

Ingredients:

    * 4 cloves garlic, minced

    * 1 green pepper, finely chopped

    * 4 tablespoons olive oil

    * 1 large (28 oz) can diced tomatoes

    * 1 large (28 oz) can crushed tomatoes

    * 1 small (6 oz) can tomato paste

    * 1 cup of dry red wine

    * 1 tablespoon of dried oregano

    * 1/2 tablespoon of dried basil

    * salt to taste

    * 1 tablespoon sugar

    * .

    * Meatballs:

    * 1 pound lean ground beef

    * 3 garlic minced garlic cloves

    * 1 tsp dried leaf oregano

    * 1 tsp dried leaf basil

    * 1/2 cup of Romano cheese

    * 1 tblsp dried parsley

    * 1 egg

Preparation:

Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt and sugar.

Mix meatball ingredients thoroughly and form into meatballs. You can either bake these or sauté them in 2 tablespoons of olive oil until brown. Add to sauce and scrape drippings into the sauce also. Stir well and cover. Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano.

The Microwave Oven

This is a picture of the first microwave oven. Its creation was a result of the research of Dr. Percy Spencer, an Engineer with the Raytheon Corporation in 1946. The invention of the microwave is actually an interesting story. You can read about it here.

Microwave Safety Tips

1. Don't put metal objects or containers into a microwave oven. It can cause dangerous sparks. This includes aluminum foil, forks, knives, spoons, pans, plates, or bowls or that have any kind of metal-like trim on them.

2. You must have food or liquid in your microwave before you press start or cook. NEVER run your microwave oven when it is empty. There has to be something inside for the microwaves to be directed to or the magnetron tube can be damaged.

3. Don't place whole eggs in your microwave. They can explode and damage your microwave. If you choose to do this, at least know the risk and refer to your owner's manual to see if it voids the manufacturer's warranty. You can find instructions to microwaving whole eggs here.

4. Don't put baby bottles with caps on them in a microwave. Pressure builds inside and they will explode. They can completely destroy your microwave oven. The same goes for any tightly closed container. There needs to be some kind of ventilation or escape.

5. NEVER, NEVER, NEVER put a pet or a baby or any living creature in a microwave!!!!

Always wipe out your microwave after use and keep it clean.

Check out this little cleaning instructional video

How to Lemon Clean Microwave

Not many people use their microwaves for cooking. They use them mostly just for heating food and corn popping.

Here are some suggestions for cooking that maybe you already know but forget to do.

Baking Potatoes (sweet potatoes come out well too)

Cooking ears of corn (unshucked). The shucks and silks are easy to remove after the corn is cooked.

Cooking raw vegetables (best done in a glass dish with lid)

This is a great microwave cooking website. Good Nuke

I found this recipe at Better Recipes

Microwave Fudge

Ingredients 

* 3/4 cup butter or margarine
* 3 cups of sugar
* 1 (5 oz.) can evaporated milk (2/3 cup)
* 1 (11 oz.) package of flavored chips (chocolate, peanut butter, white chocolate)
* 1 (7 oz.) jar of marshmallow creme
* 1 tsp. vanilla
* 1 cup chopped nuts (optional)

Method

1. Melt butter/margarine in 4-quart microwaveable bowl on high for 1 minute. 2. Add sugar and milk. Mix well. 3. Microwave for five minutes or until mixture starts to boil, stirring after three minutes, scraping down the sides. 4. Microwave an additional 5-1/2 minutes on high, stirring after three minutes. 5. Add chips, stir until melted. 6. Add marshmallow creme and vanilla. 7. Stir in nuts, if desired. 8. Pour into greased 13X9 inch pan. 9. Cool, then cut into squares.

New Year's Stew

Everything goes into the crockpot. If it's too much, the rest goes into a pot on the stove. My family new year's tradition.

No matter what it is it goes into the stew pot or crockpot (except for bread). This year's stew is relatively conservative.

Black-eyed Peas
Red Potatoes
Collard Greens
Corn
Pork Loin Roast
Broccoli, Rice and Cheese

I added the following:
1 32 oz container of chicken broth
1 large can diced tomatoes

Put in crockpot on high for about 15 minutes (depending on how long it takes yours to get good and hot). Turn on low and simmer together for 30 to 45 minutes. Remember, this food is already cooked. Overcooking will produce mush.

Turn off the crockpot and let the stew cool. Then put into individual freezer bags. Label and date. It's great to have on a cold winter night when you need a quick meal. It's good served with corn muffins.

The fun thing about this stew is that even if you had to serve an unexpected large number of people, you can add leftovers from the refrigerator or frozen vegetables or another can of tomatoes and easily increase the amount. -- or -- if your power goes out, you can use your wood stove or fireplace to provide a hearty meal.


Some of the best stews in years past consisted of things like fried okra (never too much of that left over though), squash casserole, mashed potatoes (not instant) and even macaroni and cheese and deer roast.

Microwave Strawberry Pie and Crockpot Pork Loin Roast

Microwave Strawberry Pie

3 ounces strawberry Jello
1 cup sugar
1 cup hot water
1/4 cup cornstarch
Dash of salt
1 quart fresh strawberries
1 9 inch pastry shell

Arrange strawberries on a baked pastry shell. Mix together Jello, sugar, hot water, cornstarch and salt. Microwave on high for 3 1/2 to 4 minutes until mixture becomes a medium thick glaze. Pour glaze over the strawberries and place in refrigerator until firm (about 30 minutes). Serve with whipped topping.



Pork Loin Roast in the Crockpot


When cooking a pork roast in the crockpot, Pork Loin tends to do best. No need to do or add anything. Just put it in the pot and cook on low for 6 to 8 hours or on high for 4 or 5 hours. It comes out very tender or falling apart.