Double Dipped Pan Fried Pork Chops

This recipe looks a whole lot more complicated than it really is.  Actually if you don't want to make your own cracker crumb mixture you can used any brand of Seasoned Bread Crumbs and get almost the same results.  Just remember to really press crumbs into the meat.

First you are going to need three (3) bowls for this recipe and a baking pan with a wire rack insert.

Preheat your oven to 300 degree

4 ea. Boneless Pork Chops lightly salted

Bowl One (1)

1/3 cup flour

Bowl Two (2)

Thoroughly mix ingredients below:

1 each  Sleeve of saltine crackers finely crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon coarsely ground oregano

1/2 teaspoon mustard powder

Bowl Three (3)

Whisk together ingredients below

1 egg slightly beaten

1/2 cup milk (about)

4 to 5 drops of hot sauce of your choice 

or 

you can use a healthy teaspoon of good mustard

Place 1/4 to 1/3 cup vegetable oil for frying in pan and preheat pan to Medium High,

Step 1

Dredge pork chop in flour, both sides one at a time,

Step 2

Dredge pork chop in egg mixture

Step 3

Place pork chop in cracker mixture, pressing each side into the crumbs completely coating

Step 4  

Carefully dredge pork chop in egg mixture

Step 5

Place pork chop in cracker mixture a second time pressing cracker crumbs into both sides,

Step 6

Place chop in preheated Medium Hot pan with vegetable oil and brown each side; when browning is complete place on wire rack and place in preheated oven for 20 to 30 minutes.  

Gravy

1 Small to Medium sliced onion

1 cup sliced button mushrooms

1 tablespoon yellow mustard

Any leftover seasoned cracker crumbs

2 tablespoons flour (generous)

2 cans (14.5 oz.) chicken broth

1 teaspoon Worcestershire Sauce  ** Optional

1 teaspoon Kitchen Bouquet Browning Sauce** 

While chops are in the oven, drain all but a tablespoon of oil from pan leaving all the good crumbs from frying,  

Add 1 small to medium sliced onion and brown.  Just before onions are done add one (1) cup of sliced button mushrooms..  When mushrooms start to soften add one tablespoon yellow mustard and any of the leftover cracker mixture and mix.  Next add two (2) tablespoons of flour coating mixture.  Finally add two cans of  (14.5oz.) good chicken broth, stir until completely mixed.  Cook until gravy reaches desired thickness.  Season with salt and pepper to taste.  You can serve as is or to add a little extra flavor and coloring  stir in a teaspoon of Worcestershire Sauce and one (1) teaspoon of  Browning and  Seasoning Sauce (Kitchen Bouquet)

Quiche Southwestern Style

What's Cooking America Recipe

I made a few changes to the above recipe to make it "Southwestern".  Husband said it was the best Quiche we've ever had!

Quiche Kit

I followed the above recipe for crust.  Using 2 cups of potatoes... It should have called for 3 generous cups of potatoes.  Edges should be covered with aluminum foil to prevent over browning or burnt edges.

Ingredients:

Potato Crust (see recipe below)
1 tablespoon bacon grease (reserved from bacon)
1/2 cup diced onion
1/2 cup (total) diced red and/or green bell pepper

1/2 to 3/4 cup sliced button mushrooms
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream, half and half cream, or additional milk (your choice)
(I used 1 cup of heavy whipping cream, it's what I had)
5 or 6 bacon slices, cooked crisp and crumbled
Coarse salt and pepper to taste
1/4 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)

2 cups shredded Pepper Jack Cheese
Jalapeno Slices (Pickled) Optional

Preparation:

Make Potato Crust and bake while you are preparing to the quiche mixture.
In a small frying pan over medium heat, Add onion, mushrooms and bell pepper to bacon grease and sauté until they start to soften; remove from heat and set aside.
In a bowl, whisk together the eggs, milk, and cream. Stir in the crumbled bacon, onion/pepper/mushroom mixture, salt, and pepper; set aside.
In another bowl, combine the parmesan cheese and pepper jack cheese.
Sprinkle 1/2 of the cheese mixture onto the bottom of baked Potato Crust. Pour the egg mixture over the top of the cheese. Sprinkle the remainder of the cheese mixture evenly over the top.

Top with Jalapeno Slices...

Bake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean

Remove from oven and serve. Serve either hot or warm.

Makes 1 (9-inch pie) - 4 to 6 servings.
Potato Crust:
3 generous firmly-packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. NOTE: Try to keep the thickness of the potato crust an even thickness on the sides and bottom.

Bake 35 to 40 minutes or until crust is golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Cover edges with aluminum foil to prevent excessive browning if needed. Remove from oven. Reduce oven temperature to 375 degrees F.

Spicy Pumpkin Milnot Cheese Cake

Dissolve gelatin using one of the methods show in the link below,  No lumps please!
2 Envelopes Knox gelatin
Knox Gelatin Basics

1 8-oz. pkg. cream cheese
1 cup brown sugar (packed)

1/2 cup sugar
1 15 oz. can pumpkin (NOT pie mix)

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon ground cloves ***Optional

1/4 teaspoon ground ginger
1 12-oz. can MILNOT, whipped

Crust

2 cups Graham Cracker crumbs

2 tablespoons sugar
1/3  cup butter or margarine, melted

Mix Graham Cracker crumbs, sugar  and melted butter together; pack 2/3 of mixture on bottom and sides of spring form pan or a 9x13x2-inch pan (or larger). Put in refrigerator until filling is ready.

Mix the gelatin and 2 tablespoons of sugar then dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cheese and sugars; gradually start adding spices and pumpkin; add gelatin and blend well.
Fold in stiffly whipped MILNOT.

I whipped the Milnot at room temp. (This can be done with electric mixer.)  Do not add anything while whipping, it will break.

Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight).  This can also be frozen.  Set out 20 to 30 minutes prior to serving.
Cut or slice and serve plain or garnished with brown sugar candied pecans.
Serves 12-16

*** I used ground cloves in this recipe, thought it might be a little over powering for such a light cheese cake.

Whoopie Pies (Easy)

I used a Duncan Hines Dark Chocolate Fudge Cake mix with Butterscotch Instant Pudding Mix because that is what I had...  Old Goat gave the recipe two thumbs up and said that they taste more like a "Suzy Q" than a Whoopie Pie... Filling makes the difference.  You can also make this with a Marshmallow Fluff

Cake:
1 box chocolate fudge or devil's food cake mix
1 sm. box instant chocolate pudding mix
1/2 cup flour
1/3 cup vegetable oil
3 lrg. eggs
1 cup water

Cake Instructions:
Mix all ingredients together with a electric mixer for approximately 3 to 5 minutes.Spoon onto a greased cookie sheet and bake for 15 minutes at 350 degrees. When baked place cookies on waxed paper or rack to cool.

For Filling

8 oz. cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
To make the filling, cream together the cream cheese, butter and vanilla; sift in the powdered sugar and beat until smooth.

To assemble whoopie pies, spread or pipe filling on one cake and then top with another cake.

Serve immediately or refrigerate and then bring to room temperature before serving.

Favorite Sweet Muffins w/Peach Cantaloupe Butter

This recipe is from my Go To Favorite Cook Book.  Betty Crocker's Cookbook.
 I have been the proud owner of this treasure since 1972...a wedding present from my Mom.

I decided to make the Surprise Muffins (See below) and added 1 teaspoon of the Peach Cantaloupe Butter from "Little House Living"  

Sweet Muffins
1  egg
1/2 cup Milk
1/4 cup Salad Oil
1-1/2 cups Gold Medal Flour*
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 400 degrees.  Grease bottoms of 12 medium muffin cups (2-3/4 inches in diameter)  Beat egg; stir in milk and oil.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy,

Fill muffin cups 2/3 full.  Bake 20 to 25 minutes or until golden brown.  Immediately removed from pan.

12 muffins

*  If using Self Rising Flour, omit baking powder and salt.

Surprise Muffins:  Fill muffin cups only 1/2 full; drop 1 teaspoon jelly in the center of each and add batter to fill cups 2/3 full.

Peach Cantaloupe Butter

I did add a dash of nutmeg just because I like it!

Peaches and Coconut Cream Pie

This is a combination of several different peach pie/cobbler recipes.  This is best served very cold with a scoop of vanilla ice cream!

TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling

MAKES: 8 servings

Ingredients
Pastry for single-crust pie (9 inches) Deep Dish
4 cups sliced peeled peaches (about)
1 cup sugar
1/2 cup (4 ounces) sour cream
4 Ounces Philly Cream Cheese
1 large egg
1 3 oz. box Jello-O Cook and Serve Coconut Cream Pudding Mix

TOPPING:

1/4 cup cold butter, cubed
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons shredded coconut
3 tablespoons chopped pecans
1/4 teaspoon ground cinnamon

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Add sliced peaches.

In separate bowl, mix together sugar, sour cream, cream cheese, and egg. 

Beat until smooth.  Add pudding mix until combined.  

Pour over peaches and spread to cover.

Bake at 425° for 30 minutes.

Meanwhile, in a small bowl, combine the flour, sugar, pecans, coconut 

and cinnamon. Cut in butter until crumbly; sprinkle over pie.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean 

and topping is golden brown.

Cover edges with foil during the last 15 minutes to prevent over browning 

if necessary. Cool completely on a wire rack for 3 hours before serving. 

Store in the refrigerator. Yield: 8 servings.

Hammett House German Chocolate Pie

I have made this pie several times, it is the best chocolate pie you will ever eat!!   You might want to start with a small piece... it is SO rich.


Hammett House German Chocolate Pies Southern Living

Hammett House Restaurant, Claremore, Oklahoma


INGREDIENTSNutrition
SERVINGS 10UNITS US
1graham cracker pie crust, refrigerated (large)

Filling
1 1⁄2cups sugar
3⁄4cup cornstarch
1pinch salt
4cups whole milk
5large egg yolks
6tablespoons unsalted butter, melted
1teaspoon vanilla extract
1⁄2cup semi-sweet chocolate chips
1cup sweetened flaked coconut
1cup chopped pecans

Topping
2cups cold heavy cream
1⁄3cup chocolate syrup, plus more for garnish (Fox's U-Bet brand is recommended)
1⁄3cup chopped pecans
1⁄3cup sweetened flaked coconut

DIRECTIONS
Prebake graham cracker crust according to package directions; let cool.
In a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks.
place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes.
Continue to whisk and heat until quite thick, about 1 ½ minutes.
Remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color.
Stir in the coconut and pecans.
Pour filling into the cooled pie shell.
Gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
Shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
Add in the chocolate syrup and continue to beat until it is stiff but not grainy.
Stir in the pecans and coconut.
Smooth topping over the pie, mounding it in the center.
Drizzle with additional chocolate syrup.