CRUST:

Cream together 1 cup butter and 1/2 cup powdered sugar. Add ½ tsp salt and 2 cups flour.  Mix until you have a nice, firm dough.

Pat into a greased 9 x 13 glass dish.  Bake at 350 for about 18 minutes. Meanwhile make the filling.

FILLING:

Mix 4 slightly beaten eggs, 2 cups sugar, ½ tsp baking powder, ¼ cup flour, ¼ cup lemon juice, and grated rind of one lemon (I didn’t have a lemon on hand so I omitted this step and it still turned out fabulous).

Bake at 350 for 20-25 minutes. Sprinkle with powdered sugar, cool and enjoy!

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Meat Ingredients:

• 1 lb. Ground Beef
• 1/2 Cup White Onions, Diced
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Chili Powder
• 1 Tablespoon Smoked Paprika
• 1 Tablespoon Cumin

Preheat your pan.  Toss the ground beef, onions and spices in a pan until brown and caramelized.  Drain the grease if needed.

Toppings:

• Chips
• Lettuce
• Tomato
• Cheese
• Green Onion
• Cilantro
• Sour Cream
• Hot Sauce

Dice up and have ready all your sides/veggies.

Time to start assembling……

Enjoy!

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• Thick Pork Chops
• Stuffing
• Stringing Material
• Olive Oil
• Salt & Pepper

This is as easy as it gets for a stuffed pork chops recipe.  I used stove top stuffing.

Heat up a pan with a little olive oil.  Preheat the oven to 350.

Take your thick pork chops and slice them down the middle, without going through the other side.  Stuff the chops, then take your string and tie it securely in three areas, cut off the ends. Salt and pepper real good.

Brown the pork chops on each side.

After browning on each side, place chops in a oven safe dish or place your pan in the oven if that’s ok to do so.

Cook for 20-25 minutes then take out and let rest for 10 minutes before eating.

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Last night’s dinner was super good.  We miss the tri-tip back home and the best way I can duplicate it out here is using London Broil.  Cheap and affordable cut of meat.  Sometimes I get scared cooking it because if overcooked, it’s ruined.

Sprinkle the cut of meat on both sides with Chef Merito Carne Asada Seasoning.  Let sit overnight or an hour before cooking.  Grill on each side, 10 minutes.  Keep the heat on medium or will burn.  Let sit for 10 minutes before slicing against the grain and at an angle, thin slices.

Saute in a pan, onions, garlic, bell pepper, salt, pepper and cumin in a pan.  When translucent, toss in a can of rinsed black beans and stir together.

Add the above with any of your favorite burrito fillings, cilantro, cheese, sour cream, etc.  So good, having this for leftovers for lunch on Monday!

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Post from: Cooking with Jenny

Ingredients:

• 1/2 cup butter or margarine, melted
• 1 cup flour
• 1-1/4 cup flaked coconut
• 1/4 cup packed brown sugar
• 1 cup slivered almonds

In a bowl, mix the above ingredients together, press lightly into a greased 13 x 9 inch baking pan. Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan.

Next…….combine

More Ingredients:

• 1 pkg. (3.4 oz) of instant vanilla pudding mix
• 1 pkg. (3.4 oz) of instant coconut pudding mix
• 2 2/3 cup cold milk

Fold in 2 cups whipped topping ( I use heavy cream, powdered sugar, and vanilla)

Spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. (It tastes better the longer it sits). And enjoy!!

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Set your fryer or oil to 360-375 degrees.

Ingredients:

• 2 Cubed Beef Steaks

Flour Mixture Ingredients:

• 1 Cup Flour
• 1 Tablespoon Pepper
• 1 Tablespoon Seasoned Salt

Egg Mixture Ingredients:

• 1 Egg
• 1 Tablespoon Milk
• Salt & Pepper

Set the steaks out until room temperature, salt and pepper on each side.  Set up a dipping station, one bowl with your flour mixture, mix all ingredients well and the other with your egg mixture, beat lightly.

Dip your beef into the flour mixture, then the egg mixture, then the flour mixture again.  After coating, I set mine directly into the basket…………..

and right into the fryer……….

until golden brown, about 6 minutes.

Serve with your favorite sides.  This turned out real good, can’t wait to make this again with everything from scratch!

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Another cheesy, ooey gooey recipe from my kitchen to yours.  This is a favorite of ours once every couple weeks.  Real good with Yukon Gold Potatoes, but any kind works.  For this recipe because I was in a hurry, I microwaved the potatoes for a minute or so to cook half way so that the time in the oven isn’t as long.  Don’t overcook them if you do this, or you will have mush.  I also left the skins on this time, when I usually peel them.

Preheat oven to 375 degrees

Ingredients:

• Olive Oil
• 1/2 Onion, Diced
• 3-5 Garlic Cloves, Pressed or Diced Fine
• 2 Tablespoons Flour
• 1 Cup Milk
• 1 Can Chicken Stock
• 1 Cup Cheddar Cheese
• 3 Potatoes, Sliced Thin

Saute in some olive oil, the onion and garlic.

When the onions are opaque, add your flour and cook for a minute or so, then add your chicken broth and milk and cook until bubbly and thick.

Add your cheese.

Stir together until nicely mixed in.

Next prepare a section on your counter for an assembly station.  Grab your casserole dish, any size will do, salt and pepper, cheese and potatoes.

I sprayed my dish with Pam first.  Place one layer of potatoes on the bottom of the pan, add salt and pepper.

Next add a layer of cheese.

Repeat this step several times until you have run out of potatoes and cheese.

Pop in the oven for 20 minutes if you cooked the potatoes in the microwave first, or 45-50 minutes if they were raw. Enjoy!

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Ingredients:

• 4 Eggs
• 2 Tablespoons Milk
• Dash of Nutmeg
• 2 dashes of Cinnamon
• Splash of Almond Extract
• 4 Pieces White Bread
• Butter for the pan
• Syrup
• Powdered Sugar

Preheat your griddle pan or similar on medium-high heat.  If you are making more than one batch, preheat your oven and a pan at 200 degrees.

In a bowl, whisk together the eggs, milk, nutmeg, cinnamon and almond extract.

I like to butter my pan with a stick of butter.  I enjoy the authentic buttery taste. You can use whatever you like, including cooking spray.

Dip each piece of bread into the batter, flip over and dip the other side, then place in the pan.  Warm up your syrup in the microwave, don’t forget to pop the lid open.

Cook until golden brown on each side, just a few minutes.

Place each batch in the oven as you are done and they will be kept nice and warm.

When you plate, add your syrup and powdered sugar.  Wala!  Jenny’s Nutty French Toast.

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Rib Rub Ingredients:

• 1/2 Cup Brown Sugar
• 1 Tablespoon Chili Powder
• 1/4 Teaspoon Chinese Five Spice
• 1 Tablespoon Onion Powder
• 1/4 Teaspoon Cayenne Pepper
• 1 Tablespoon Garlic Powder
• Olive Oil (Not pictured)

Preheat your oven to 250 degrees.  Get your ribs all washed up, dried
off and sit to the side.

Mix all your dry ingredients together, I use a sifter to help get the clumps
out.

Put a splash of Olive Oil on the ribs and get them all rubbed down with your spices. You can do this step the night before if you like, just make sure you let me rest before doing this next step.  While resting heat up your pan on medium high heat for about 5 minutes.

Brown the ribs on each side.

Place ribs in a baking dish.

Rib Sauce Ingredients:

• 2 Tablespoons Honey
• 1 Cup BBQ Sauce any kind, not sweet
• 1 Tablespoon Hoisin Sauce

Mix all your ingredients together real good.

Pour over top of ribs, reserving some for dipping later if you want.

Pop in the oven for approx. 4 hours.

Delicioso, I served mine with potatoes and corn.

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