I am joining in on the recipe swap at http://lysaterkeurst.blogspot.com/ . Here are my most requested recipes. Enjoy!
SCONES – BEST EVER!
2 cups flour
4 tbs. Butter – melted
1 ½ tsp. Baking powder
1 Tbs. Sugar
1 cup of heavy whipping cream
Add 1 carton blueberries (can use any fruit you want)
Mix together and clump on greased cookie sheet. Bake at 425 for 20 min or until golden on top
8 oz cream cheese
8 oz sour cream
1 cup powdered sugar
1 ½ tsp flavoring (vanilla, maple – whatever you have)
Tiny bit of lemon juice
Whip together and serve with scones. This make allot – can easily half or double the scone recipe.
1 1/2 packages of double stuff Oreos
1 8oz. of cream cheese softened
Almond bark (chocolate/ white)
Put Oreos in food processor until crushed. Mix well with cream cheese. Form into balls and place on wax paper and refrigerate 1 hour. Melt almond bark per package instruction and coat on balls, place back on wax paper until set. Drizzle extra chocolate on top in opposite color for decoration (I dip and fork in the chocolate and drizzle over top). You can use regular Oreos, mint, whatever you want!
1 whole fryer (I use 5 chicken breasts instead)
1 cup of chicken broth, approximately
1 12-oz pkg. fettuccini noodles
3 medium onions, chopped
½ bunch green onions
1 tbsp. chopped parsley
12 oz. Half and Half
1 tbsp. Creole seasoning
3 stalks celery
2 garlic cloves, minced
1 ½ sticks butter or margarine
Black pepper, to taste
Parmesan Cheese, to taste
1 lb. Velveeta, cubed small pieces(Save 1/3 to put on top)
Cook chicken and deboned. Cook noodles and drain. Sauté onions, celery and parsley in margarine until soft. Add Velveeta to noodles, then add other ingredients. Mix well and pour into casserole dish. Bake 350 degrees for 30 minutes.
This will make one large and one small casserole. I add parmesan cheese and black pepper to taste. Also, after I get it in the dishes, I add some of the chicken broth over the top.
Green Chili Sauce for Chicken or Pork
1/2 cup onion, diced
4 garlic cloves, minced
1 tsp. coriander
1/4 tsp. pepper
2 Tbs. butter
3 Tbs. flour
1 8 oz. carton sour cream
2 cups chicken broth
4 oz. diced green chili’s, canned or fresh roasted.
1/2 cup Monterrey jack cheese, shredded
In pan, sauté onion, garlic, coriander, and the pepper in butter. Stir flour into sour cream. Add to onion mix. Stir in broth and green chili’s all at once. Cook till thickened. Remove from heat and add cheese. Serve over pork roast or chicken breasts.
Pork Roast: Shake 2 tbs. flour in oven bag. Pat pork dry. Place a medium onion, chopped, on bottom of bag. Sprinkle salt, pepper, and garlic powder on roast. Add roast to bag. Close and tie. Cut 6 slits in top of bag. Bake 1 – 1 ½ or until meat thermometer reads 160. Slice pork and spoon sauce and juices over top. 8 servings.
For Chicken: do the same, only bake time will be less.
Pork Chops with Cherry Preserves Sauce
4 (4-ounce) boneless loin pork chops
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup cherry preserves
1 teaspoon balsamic vinegar
Chopped chives (optional)
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with ¼ teaspoon salt and 1/8 teaspoon black pepper. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan, and keep warm.
Add preserves, vinegar, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Cook 30 seconds, scraping pan to loosen browned bits. Serve with pork. Garnish with chopped chives, if desired.