Wednesday, December 29, 2010

Paula Deen's Tomato-Basil Soup

3 tablespoons butter
1 medium Vidalia onion, very thinly sliced
One 28-ounce can diced tomatoes, undrained
3/4 cup heavy whippin cream or whole milk
1/4 cup finally chopped fresh basil

Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cover and cook over low heat until very soft, about 15 minutes. Add the tomatoes and 4 cups water increase the heat to medium-high. Simmer, unconvered, for about 30 minutes.

Purée the soul in bathes in a food processor or blender, and return the mixture to the pot. Add the cream, season with salt and pepper, and stir in the basil.

*I love this recipe! In fact it was the first meal I ever made for Tripp. I'm not sure if it was the soup or the grilled cheese using smoked Gouda that reeled him on hahaha!

Friday, December 17, 2010

Beef Cheese Ball

This has been a holiday staple at my parents home for as long as I can remember. I am now planning on making it a staple in our holiday celebrations as well. This year I have decided to make on for each of our neighbors. I'm hoping everyone will enjoy it as much as we have.
Beef Cheese Ball

1(8 oz)pkg cream cheese, softened
1 tsp horseradish
1/4 tsp salt
3 Oz Armour dried beef, finely chopped
1 tsp Accent
1/4 tsp garlic powder
1 green onion blade finely chopped (use all of it, even the green top)

Combine 1/2 the beef and the rest of the ingredients, and mix thoroughly. Shape in a ball. Roll in remaining beef.

Wednesday, October 20, 2010

Southern Living Creamy Pork Chops

This recipe was made on a whim a couple of nights ago.  Pork chops were on the menu, but I wanted to try something different.  While Nathan was participating in story time I made my way over to the cookbook section of the library and picked up a copy of "Southern Living Annual Recipes 2001". I found this recipe and lucky for us we had all the ingredients on hand!

1/4 c. all purpose flour
3/4 tsp. salt (divided)
1/2 tsp. pepper
8 breakfast pork chops
2 tablespoons vegetable oil
1/4 cup vinegar
1 (8oz) container sour cream (we used light and it tasted yummy)
2 tablespoons sugar
1/8 tsp of cloves (we substituted garlic for the cloves)
2 bay leaves

1.)  Combing flour, 1/2 tsp salt and pepper.  Dredge pork chops in flour mixture.
2.)  Cook pork chops in hot oil in a large skillet over medium high heat.  Remove pork chops from skillet.
3.)  Add vinegar and cook 2 minutes, stirring to loosen particles from bottom of skillet.  Stir in remaining 1/4 tsp salt, sour cream, and next three ingredients; simmer 5 minutes.  Remove and discard bay leave.  Pour sauce over pork chops

Nathan even gave this recipe 4 stars!

Tuesday, October 12, 2010

Savory Stuffed Potatoes

I'm not sure where my mom got this recipe but it has been served as a side at her dinner table many a times.  Now that I have m own little family I look forward to any chance I can make these yummy things!

Savory Stuffed Potatoes

5 or 6 medium potatoes
1/3 c. butter or margarine (I usually use the margarine)
1/2 c. milk
1/2 c. commercial sour cream
2 tsp. salt
1/8 tsp. pepper
2 Tbsp. grated Parmesan cheese
chopped chives

  Wash potatoes and rub skins with butter.  Bake at 425' for 1 hour or until done.  Allow potatoes to cool to touch.  Slice skin away from top of each potato. Carefully scoop out pulp. (*I've found that a melon baller is the best method for doing this.) Leaving shells intact; spoon pulp into a mixing bowl.  Add 1/3 c. butter, milk, sour cream, salt, and pepper; mash potatoes until fluffy.  Stuff shells with potato mixture.  Sprinkle with cheese; bake at 425' for 15 minutes.  Remove from oven and top with chives.


PS Whenever I can track down my camera cord I'll take a picture of the final product when I post the recipe...well if it turns out edible! ;)

Easy Pork Chops

The recipe came out of my mom's Southern Living Cookbook for Two (circa 1982) that I "borrowed" from her.

Easy Pork Chops
2 (1-inch-thick) lean pork chops (I used boneless)
Commercial Italian salad dressing
Salt and Pepper
1/3 cup Italian-seasoned bred crumbs

Brush pork chops generously with salad dressing. Sprinkle with salt and pepper; coat with breadcrumbs. Place pork chops on a rack in a shallow pan. Bake at 350 for 50-60 minutes or until done. Yield: 2 servings