Recipes

Cream Cheese Corn

When I first tried this (right out of the pan) I wasn’t a big fan it really didn’t have any flavor to me. I decided to add a little garlic powder to it which seemed to do the trick. Once the red peppers and the garlic mixed in with the cream cheese it actually had a nice different flavor that was subtle but great. 

This is not something I would make too often because of the calories in the cream cheese but it’s something that would make a nice side dish with any meal.

Ingredients:
  • 1 pound of corn ( fresh or thawed)
  • ½ tsp. garlic powder
  • 1 Tablespoon of butter
  • 3 oz of cream cheese ( low fat)
  • Red Pepper Flakes (as desired)
  • Salt/Pepper (as desired)

Directions:

  1. In a medium saucepan combine corn, butter, pepers and cream cheese.
  2. When it is heated through and cream cheese is melted season with salts and pepper.

Original Recipe Source


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Recipes

Breaded Parmesan Ranch Chicken

This recipe was delicious! We all absolutely loved it. In truth I could have eaten another piece that’s how good it was. I never had a clue that corn flakes could taste so good. 
The only problem I had with this recipe was getting the breading to stay on. When I tried to turn over the chicken the breading on one side came off, then when I took it out of the pan the remaining breading came off. Ugh! That’s the best part. I truly loved this recipe. We all gobbled it down fast! Love it! I can’t wait to make it again. The next time I make this recipe I will try lining the pan with parchment paper. 

Ingredients:
  • 3-4 Boneless Chicken Breast
  • 1 cup Corn Flakes (Crushed)
  • 1 cup Shredded Parmesan
  • ½ tbsp. garlic powder
  • 3-5 tbsps. butter (melted)
  • 1 packet of Ranch Dressing Mix

Directions:

  1. Preheat oven to 350.
  2. Place corn flakes in a zip bag and give me a few rolls with the rolling pin to break them up a bit. 
  3. Mix together Corn Flakes, Parmesan and Ranch packet. 
  4. Dip the chicken in the melted butter then in the corn flake mixture and place into baking dish. 
  5. Pour the remaining butter on top and bake for 35-50 minutes. I personally didn’t have any butter left over. The cooking time with vary depending on how thick your chicken is. 
  6. This should be cooked uncovered.

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Recipes

Mushroom Canapes



I really wanted to love this recipe but I wasn’t a fan. At first the mixture tasted just like mayo, but once the onions softened up the mayo flavor turned into a nice onion flavor. All in all I didn’t find this recipe to be anything special. My family on the other hand really liked it and enjoyed having it with dinner. I suppose it’s just a personal choice.  

I think this recipe has potential but it’s just finding a good combination of all the ingredients to make it work. Honestly I think it could have used a lot roasted garlic and leaving out the mushrooms. Honestly the mushrooms added nothing to the recipe. 

Ingredients:
  • 1/2 cup mayonnaise
  • 1/4 cup freshly grated Parmesan
  • 2-ounces canned mushroom pieces and stems, drained
  • 1/2 of a 2.8-ounce can french-fried onion rings
  • 1 loaf (8-ounce) party rye or pumpernickel bread

Directions:

  1. In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. 
  2. Spread on lightly toasted party rye or pumpernickel. 
  3. Place the canapes on a baking sheet and broil until the topping is bubbly.

Original Recipe Source

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Recipes

Microwave Coffee Mug Brownie


Oh this recipe is sooo good! It’s easy and it’s great to make because you eat it, and it’s gone. When you are trying not to over eat on goodies the last thing you want to have hanging around is a big pan of brownies. This is great because you can make it when you want it, then you eat it!  It’s also great because it’s a personal size, fresh, and you can add anything you want to make it even better. 


I would suggest microwaving it one minute then letting it sit a minute or two before you decide to microwave it longer or it will dry out and be terrible (take it from me). There are so many things you could add to your brownie to make it personal and delicious, caramels, coconut, chocolate or peanut butter chips… the possibilities are endless!

Ingredients:
  • 4 TBS flour
  • 4 TBS brown sugar
  • 2 TBS unsweetened Cocoa
  • 2 TBS vegetable oil
  • 2 TBS milk
  • Pinch of salt
  • Chocolate Chips/nuts

Directions:

  1. Put dry ingredients in mug and stir.  
  2. Add water and oil and mix well you can also add chocolate chips and nuts if you desire. 
  3. Microwave 1 minute or until your reach your desired doneness. Let it sit for a few seconds before you decide to microwave longer. The longer you microwave it the dryer it can become. 
  4. This will be super-hot! I know it will be hard but let it cool down a bit before you eat.

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Recipes

Baked Pork Chops with Mushroom Cream Sauce


This recipe is very good. No, actually it’s fantastic! It’s so full of flavor and juicy, but rich oh so rich! I am not a huge pork fan but I decided to give it a try anyway, and loved it. I think the next time I make it I will try it with chicken. I have no doubt this will be incredible with chicken.

Although there are more steps to this recipe than I prefer it makes a wonderful Sunday dinner meal. It certainly not something I would make during the week. I like quick and easy during the week and although it’s not hard it’s not quick!

I highly recommend this recipe to anyone looking to make an impressive meal that makes a great impression. This is certainly a restaurant quality meal. I served this recipe along with Cracker Barrel Hashbrown Casserole.

Ingredients:
  • 6-8 boneless pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 2 eggs, beaten
  • 2 cups Italian style breadcrumbs
  • 4 tablespoons olive oil
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 8oz can mushroom stems and pieces
  • 1/2 cup water
  • 1/3 cup white wine
Directions:
  1. Preheat oven to 350.
  2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
  3. Place the beaten eggs in a small bowl.
  4. Dip pork chops in the egg, and coat liberally with bread crumbs.
  5. Heat the oil in a medium skillet over medium-high heat.
  6. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
  7. Transfer the chops to a 9 x 13 baking dish, and cover with foil.
  8. Bake in the preheated oven for 1 hour.
  9. While baking, combine the cream of mushroom soup, mushrooms, water and white wine in a medium bowl.
  10. After the pork chops have baked for an hour, cover them with the soup mixture.
  11. Replace foil, and bake for another 30 minutes.

Original Recipe Source

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