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2024-03-22, 14:15:18
Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared.  Sorry about the previous type error with my last post.

2024-03-22, 14:03:04
Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash

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avatar_so_P_bubble

What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic

patricia19

Skillet Chicken Thighs With Balsamic Glaze and Fresh Cherry Salsa

"File this cooking method under "Smartest Back-Pocket Chicken Recipes." Roasting the thighs in a hot oven means you can get evenly cooked, juicy meat and still have crispy skin on top, all without having to splatter your cooktop. While the chicken cooks, you'll make a quick, buttery balsamic glaze that balances the rich chicken and a tart cherry salsa. Speaking of the salsa, it's the kind of fresh take on a side that is as good a match for chicken as it is with white fish, steak, or even crispy tofu."

Hands-On:  20 mins Total: 45 mins Yield: Serves 4

Ingredients

8 bone-in, skin-on chicken thighs, patted dry

1 ½ teaspoons freshly ground black pepper, divided

1 ¼ teapoons kosher salt, divided

1 tablespoon olive oil

2 small shallots, thinly sliced

1 tablespoon fresh lemon juice (from 1 lemon)

1 teaspoon honey

8 ounces fresh cherries, pitted and chopped (1 cups)

¼ cup chopped fresh flat-leaf parsley

1 teaspoon chopped fresh thyme

2 tablespoons unsalted butter, melted

2 tablespoons bottled balsamic glaze

Directions
Step 1
Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon each pepper and salt. Heat oil in a large skillet over medium-high. Working in batches, add chicken to skillet, skin side down, and cook until browned, about 5 minutes. Transfer, skin side up, to a rimmed baking sheet. Roast until skin is crispy and chicken is cooked through, 15 to 20 minutes.

Step 2
Meanwhile, mix shallots, lemon juice, honey, and remaining ¼ teaspoon salt in a small bowl. Let stand 10 minutes; stir in cherries, parsley, and thyme. Stir butter, balsamic glaze, and remaining ½ teaspoon pepper in a separate small bowl.

Step 3
Serve chicken topped with balsamic glaze and cherry salsa.

patricia19

#481
Creamy Beef and Shells

Yield: 4 servings Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes

Ingredients:

    8 ounces medium pasta shells
    1 tablespoon olive oil
    1 pound ground beef
    1/2 medium sweet onion, diced
    2 cloves garlic, minced
    1 1/2 teaspoons Italian seasoning
    2 tablespoons all-purpose flour
    2 cups beef stock
    1 (15-ounce) can tomato sauce
    3/4 cup heavy cream
    Kosher salt and freshly ground black pepper, to taste
    6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Directions:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium-high heat.

Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Set aside.

Add onion to the skillet, and cook, frequently stirring, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, occasionally stirring, until reduced and slightly thickened, about 6-8 minutes.

Stir in pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.

Serve immediately.

patricia19

Mexican Hot Cocoa Mix   

This mix makes a warm, sweet, intensely chocolate beverage with a hint of cinnamon and a spicy kick. If you prefer more heat, use a rounded ¼ teaspoon of cayenne. And for a richer treat, try using half and half instead of milk. The mix is great to have on hand all winter long and once a batch is made, it only takes a few minutes to make a cup or two.

We recommend dolloping each serving with homemade whipped cream or a large marshmallow. The mix also makes a fantastic gift. Try packing it in a pretty mason jar or empty jam jar tied with a ribbon. Don't forget to include the recipe!


Ingredients
Ingredient Checklist

    1 ½ cups granulated sugar
    1 cup all-natural unsweetened cocoa
    1 teaspoon kosher salt
    1 teaspoon ground cinnamon
    ¼ teaspoon cayenne pepper

Directions
Instructions Checklist

    Step 1

    Whisk together all ingredients in a medium bowl. Store in an airtight container for up to 2 months. To make 1 serving of Mexican Hot Cocoa, heat 1 cup whole milk in a small saucepan over medium just until hot and milk begins to steam, about 5 minutes. Whisk in 2 tablespoons cocoa mix. Serve immediately.






patricia19

Chocolate Chunk Hot Cocoa Mix

Ingredients

    2 ½ cups unsweetened cocoa powder
    1 cup sugar
    8 ounces chopped semisweet chocolate

Directions

    Step 1

    In a bowl, combine the cocoa, sugar, and chocolate. Store in an airtight container.

    Step 2

    Keep at room temperature in an airtight container for up to 4 months.
    Step 3

Include these instructions with your gift: "In a small saucepan, whisk ¼ cup cocoa mix with ¾ cup milk. Bring to a bare simmer. Serves 1."




patricia19

Hot Cocoa Ice Cream Soda

Ingredients

    1 tablespoon cocoa mix
    ¾ cup, plus 1 tablespoon club soda
    2 scoops of ice cream
    sugar as needed

Directions

    Step 1

    Place the cocoa mix in a tall glass. Add 1 tablespoon of the club soda and stir until smooth. Pour in the rest of the soda. Taste and add sugar, if desired. Top with 2 scoops ice cream.

Amy

Patricia, all of these sound good, different from the ordinary way of making hot chocolate.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Amy, I usually drink hot chocolate on frigid winter evenings, so I enjoy a variety.

I thought Kyle might like hot cocoa?

Amy

Yes, we both do..a warm drink at night and we do like a topping of whipped cream too please :))
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Sticky Buns

Sticky Buns Recipe
This old-fashioned caramel sticky buns recipe with pecans is perfect for breakfast or dessert.
Course DessertCuisine American Prep Time 1 hr 5 minsCook Time 40 minsRising time 3 hrs 30 minsTotal Time 5 hrs 15 mins Servings 12 sticky buns
Calories 799
Author Michelle
Ingredients
For the Dough:
6½ tablespoon granulated sugar
5½ tablespoons unsalted butter at room temperature
1 teaspoon salt
1 egg slightly beaten
1 teaspoon vanilla extract
3½ cups bread flour
2 teaspoons instant yeast
1 cup + 2 tablespoons whole milk at room temperature
For the Cinnamon Sugar:
6½ tablespoons granulated sugar
1½ tablespoons ground cinnamon
For the Caramel Glaze:
1 cup unsalted butter at room temperature
½ cup granulated sugar
½ cup light brown sugar
½ teaspoon salt
½ cup light corn syrup
1 teaspoon vanilla extract
½ cup coarsely chopped pecans
Instructions
Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.

Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.

Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.

Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).
Notes
While you may substitute all-purpose flour for the bread flour, know it will produce a slightly different texture than what you see here.

The corn syrup is a key ingredient in getting the exact right texture for the caramel glaze and I don't recommend making any substitutions.
Make-Ahead Note: You can prepare the sticky buns through placing the rolls into the pan, then cover and refrigerate for up to 2 days before baking. Bring to room temperature prior to baking as directed in the recipe.

Once the sticky buns have cooled to room temperature, I recommend a quick reheat in the microwave for 10 seconds for optimal enjoyment :)


I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

I don't see why this couldn't be made in a slow cooker......just takes longer.


This Instant Pot Potato Soup is creamy, comforting, and loaded with chunks of potato and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my very favorite soup!

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PREP TIME
20 mins
COOK TIME
25 mins
TOTAL TIME
45 mins
CUISINE
American
COURSE
Soup
SERVINGS
4
CALORIES
347cal




Ingredients
1 tablespoon canola oil
1 small onion finely diced
1 1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
3 cups low sodium chicken broth
2 lbs red potatoes about 6 medium
2 large carrots peeled and sliced
1 rib celery chopped
1 cup evaporated milk (or light cream)
2 tablespoons corn starch
cheese, green onions, and bacon for garnish

Instructions
Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.

Add the salt, garlic, parsley, thyme and pepper. Stir and cook one minute. Turn the Instant Pot off, and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
Add carrots and celery. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.

It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don't want to let it all release at once or it could sputter and foam.
When the lid is off, turn the Instant Pot to saute.
Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Patricia, a place for your dried cranberries :)

Pumpkin Oatmeal Cookies.

INGREDIENTS


2 1/4 cups all-purpose flour, spooned in
1 1/2 cups old-fashioned rolled oats
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
¼ tsp. nutmeg
¼ tsp. allspice
1/2 tsp. salt
1/2 cup butter, melted
1/2 cup oil
1/4 cup Crosby's Fancy Molasses
3/4 cup brown sugar
1/2 cup sugar
1 egg yolk
3/4 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
¾ cup chocolate chips
¾ cup dried cranberries
INSTRUCTIONS
Preheat oven to 350 F.
In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
In a medium bowl whisk the melted butter and oil with molasses, brown sugar, and white sugar.
Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
Add pumpkin mixture to bowl of dry ingredients and stir until combined.
Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet.
Bake for about 15 minutes or until cookies feel set in the centre.
This is a soft cookie. If you'd like them a bit firmer bake them longer.


I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

SWEDISH APPLE PIE (A CRUSTLESS APPLE PIE)

INGREDIENTS
5 medium apples, peeled, cored and cut into 1/2"-thick wedges
3 Tbsp. Crosby's Fancy Molasses
1 tsp. cinnamon
1 cup sugar
¾ cup butter
1 cup all-purpose flour, spooned in (can use half whole wheat)
1 large egg, room temp.
1/4 tsp. salt
¼ tsp. ginger

INSTRUCTIONS
Preheat oven to 350 F.
Fill a deep 10″ pie dish with the sliced apples. Sprinkle with cinnamon and drizzle over the molasses.
In a medium saucepan over medium heat, melt butter. Remove from heat and whisk in sugar, flour, egg, salt and ginger.
Pour over apples, covering as evenly as possible. (Spread with a spatula.)
Bake until crust is golden brown and crisp, 45 minutes to 1 hour.

 
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Potato and Sausage Soup

Recipe Image
8
 servings


Potato and Sausage Soup
PREP TIME20 minutes
COOK TIME30 minutes
TOTAL TIME50 minutes
SERVINGS8 servings
AUTHORHolly Nilsson

Hearty and delicious soup made loaded with vegetables.
Ingredients
1 onion diced
1 tablespoon butter
½ pound smoked sausage sliced
3 cloves garlic minced
1 stalk celery chopped
1 carrot chopped
1 large potato peeled and diced
3 cups cabbage chopped
4 cups low sodium beef broth
2 cups water
1 bay leaf
1 teaspoon Italian seasoning
¼ teaspoon dried dill
15 ounces diced tomatoes with juice
1-2 tablespoons cornstarch

Instructions

Cook onion, butter, garlic, celery and sausage in a soup pot until onion is tender, about 5 minutes.
Add potatoes, carrot, cabbage, broth, water, bay leaf and seasonings. Simmer uncovered 15 minutes or until potatoes are tender.
Stir in tomatoes with juices and cornstarch and simmer 10 minutes more.
Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.
 
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Cheesy Breakfast Pizza
PREP TIME15 minutes
COOK TIME25 minutes
TOTAL TIME40 minutes
SERVINGS8 slices
AUTHOR Holly Nilsson
This Breakfast Pizza recipe is so fun and easy to make for all ages!
Ingredients
1 can prepared pizza crust or homemade pizza dough
2 tablespoons olive oil
6 eggs
3 tablespoons milk
½ teaspoon dried basil
salt & pepper to taste
½ pound sausage cooked and drained
¼ cup cooked bacon or bacon bits
3 green onions sliced, divided
¼ cup red bell pepper finely chopped
8 ounces Cabot Pepper Jack Cheese
2 ounces Cabot Extra Sharp Cheddar
Instructions
Preheat oven to 425°F.
With 1 tablespoon olive oil, grease a 10"x15" pan with a rim. Press dough into the pan and brush with remaining 1 tablespoon olive oil and sprinkle with basil. Bake 7-8 minutes or until lightly browned.
Meanwhile, whisk eggs, milk, and salt & pepper. Cook in a lightly oiled skillet over medium heat just until set, about 3-4 minutes. Eggs should be shiny and undercooked (they will cook more in the oven).
Sprinkle pizza with toppings and eggs Sprinkle cheese on top. Bake an additional 8-10 minutes or until cheese is melted.
Optional: Broil the pizza for 1-2 minutes to brown the cheese on top.
Remove from the oven, sprinkle with parsley. Rest 2-3 minutes before serving.
Notes
To Make with Whole Eggs (in place of scrambled)
Sprinkle pizza with seasoning, sausage, bell pepper, green onions.Top with cheeses creating 6 wells in the dough. Crack the eggs into each well. Bake an additional 10-11 minutes for soft eggs or 13-14 minutes for medium eggs or until eggs have reached desired doneness.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Delicious recipes, Amy! My friend told me she saw a recipe for biscuits and gravy with a twist. The sausage gravy is baked inside the biscuit! She's going to try and find it again for me.

Apple Cider Donut Holes
Author: Julie Blanner

Prep Time 10 mins Cook Time 14 mins Total Time 24 mins 24 donut holes

An easy Apple Cider Donut Holes recipe that will give you your fall fix without a donut pan! These little guys are a mix of a baked donut and a mini muffin, making it an apple cider recipe that simply melts in your mouth! With a hint of an apple cider flavor, they are simply delicious.

Ingredients
DONUT MIX:
▢1 1/2 cup flour
▢1/2 cup sugar
▢1 1/2 teaspoon baking powder
▢1 teaspoon cinnamon
▢1 teaspoon apple spice
▢1 egg
▢3/4 cup milk
▢1/3 cup butter softened
▢1 teaspoon vanilla

TOPPING:
▢1 stick butter melted
▢1/2 cup sugar
▢1/4 teaspoon apple spice
▢1/2 teaspoon cinnamon

Instructions
Preheat oven to 350 degrees.
Combine dry ingredients, set aside.
Beat liquid ingredients, then gradually beat in dry mixture until moist.
Grease mini muffin pan (don't use liners) and fill each just over ⅔ full.
Bake 14 minutes and allow to cool for 5 minutes. Remove from pan.
Roll muffins in butter, followed by my sugar mixture, serve warm, and enjoy!

Tips
If you can't find apple spice, use pumpkin pie spice instead.

Amy

Patricia, this is one that I want to try also..


Bisquick Sausage Balls Recipe
Servings
24servings
Prep time
5minutes
Cooking time
20minutes
Calories
176kcal
INGREDIENTS
1 pound sharp Cheddar cheese (shredded)

1 pound ground pork sausage

2 cups Bisquick baking mix

1 tablespoon freezer-dried chives (optional)

1/4 cup milk (add if needed)




DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine the ground sausage, Bisquick mix, and shredded cheese.
Shape the mixture into 24 golf ball-sized balls. Place the balls on baking sheets.
Bake for 20 to 25 minutes, or until golden brown.
Serve with your favorite dip on the side!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

CRISPY AIR FRYER CAULIFLOWER

Make crowd-pleasing Air Fryer Buffalo Cauliflower Wings with this easy and healthy recipe.
Prep Time
5 mins
Cook Time
24 mins
Total Time
29 mins
Course: AppetizerCuisine: American, Vegan, Western Servings: 4 Calories: 48kcal Author: Bintu Hardy



INGREDIENTS

3-4 tbsp hot sauce please go for mild sauce if you don't like it hot
1 tbsp avocado oil
Salt to taste
1 medium head of cauliflower cut into bites washed and fully patted dry
Get Ingredients
Chicory logo
INSTRUCTIONS
Preheat air fryer to 400F / 200C
Mix together hot sauce, almond flour, avocado oil and salt in a large bowl.
Add the cauliflower and mix until coated.
Add half the cauliflower into the air fryer and fry for 12-15 min (or until crisp at the edges with a little bite still, or it reaches your desired doneness).
Make sure to open the air fryer and shake the frying basket 2-3 times to turn the cauliflower. Remove and set aside.
Add in second batch, but cook it for 2-3 mins less.
Serve warm (although they can also be served cold) with some extra hot sauce for dipping.
OVEN BAKED BUFFALO CAULIFLOWER WINGS
No air fryer? No problem. Here's how to make your Buffalo cauliflower wings in the oven.
Preheat oven to fan assisted 160C / 180C / gas 6 / 350F.
Place the cauliflower in a single layer on a lined baking sheet.
Bake for 35-40 mins (until done and is crisp at the edges with a little bite still or until it reaches your desired doneness) turning a couple of times during baking.
Serve warm, although can also be served cold with some extra hot sauce.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Crock Pot Potato Bacon Soup
added by Amanda Camden-Spina
This recipe was our make-it-up-as-we-go-along dinner. It is also my first recipe post so bear with me. I had a pile of produce I needed to do something with and my husband had a craving for soup. We're huge fans of potato and garlic, so there's a lot of both in the soup. Since this is a slow cooker soup, there's plenty of time to adjust ingredient quantities to taste. This recipe makes A LOT of soup, it will fill a 5.5-quart Crock Pot but it was so yummy that even in that crazy amount, it's nearly already gone. Hope your family enjoys it as much as ours did.

Cook time: 4 Hr  Prep time: 20 Min
Ingredients
8 - 10 red potatoes, (medium about baseball sized) cut in bite-sized pieces
6 celery stalks, chopped up
1 lg yellow onion, diced
8 oz baby bella mushrooms, sliced
1 lb bacon, cooked slightly crispy and chopped up
32 oz chicken stock
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
1 can cream of potato soup, condensed
2 c milk or half and half
1 - 2 heaping tablespoons of minced garlic
1 Tbsp Italian herb seasoning
salt and pepper
cheddar cheese, shredded
Directions
1. Using at least a 5.5-quart Crock Pot, set the temperature to low. Combine chicken stock, minced garlic, Italian seasoning, potatoes, celery, and onion in the Crock Pot.
2. Stir until all ingredients are well integrated. Let cook until potatoes are fork-tender. (I let it go for a couple of hours.)
3. In a separate dish combine milk and all 3 cans of soup. Stir until well mixed.
4. When the potatoes are cooked, add mixed soup, mushrooms, and bacon to Crock Pot. Stir gently but thoroughly. Let cook for another 20 - 30 minutes. Test broth for flavor and thickness. At this point, you can add more Italian seasoning, minced garlic, salt, and/or pepper to your taste. If the soup is too thick, add water in small increments until you have your desired consistency. If you prefer a thicker consistency, mix some cornstarch and milk then add to the soup.
5. Let cook for another 30 -60 minutes (to allow the flavor of the additional seasoning to develop), then serve. Garnish with cheddar cheese for a truly tasty loaded baked potato flavor.
6. After eating a couple of bowlfuls, my hubby suggested that chicken and carrots would also be a nice addition to the soup. Please let me know if try that variation and how it worked out. :)
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Amy, I wonder if that's the same recipe my friend saw? I'm sending it to her to see if it sounds familiar?

The soup sounds delicious, but my freezer is slowly opening up, so I'm saving all of these.

Amy

Patricia, freezer  space is what a lot of us don't have at the moment. That recipe didn't have gravy but it wouldn't be difficult to whip some up!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

RAMMEL

I need some info ---

I have a couple/few boneless pork chops. The ones we already had were a bit tough but I seem to recall a way to cook that tenderized them. Can anyone clarify - or I'll just surge ahead and try  :2funny:  Broadly speaking this was it ---
Fry pan brown and cook the chops then cover with Cream Of Celery or Mushroom soup.  Simmer for ? minutes. Basic, simple, but I don't recall any of the details, like how long any of the two steps were.
It's the WINDMILLS

          THIMK

Amy

Prep Time
10 minutes
Cook Time
25 minutes
Course
Main Course
Cuisine
American
Servings
4
Calories
270
Author
Karlynn Johnston

Ingredients
 

3-4 pork chops 1 inch thick
salt and pepper
1 tablespoon salted butter
1/2 cup white onion. chopped
1 teaspoon minced garlic
3/4 cup milk
one 10.75 ounces can condensed cream of mushroom soup
Instructions
 


Preheat your oven to 350 °F.
Season the pork chops with salt and pepper on each side.

Melt the butter in a large oven safe skillet over medium heat. Add in the butter and then the onions. Fry the onions until they are tender and translucent. Add in the garlic and fry for 1 minute.

Push the onions to the side and saute the pork chops in the butter for 3-4 minutes per side, until they are browned nicely.

In a glass measuring cup, combine the milk and soup until smooth. pour the soup mixture over the chops.

Bake at 350 degrees F (175 degrees C) for 20-25 minutes, until the pork reaches at least 145 °F in the middle. Remove and serve.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

That sounds good to me, Rick!

Amy, my friend, saw a recipe where the corresponding photo showed a large biscuit cut open on the side with the sausage and gravy in the biscuit center. She thanks you for the new recipe, however.

patricia19

Pork Medallions With Apple Cider Glaze

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

These Pork Medallions are pan-seared and deglazed in a delectable sweet and savory apple cider glaze. Perfect for fall and beyond, this seasonally inspired pork medallion recipe is packed with protein and ready in under 15 minutes!

Ingredients
APPLE CIDER GLAZE
▢¼ cup apple cider vinegar
▢¼ cup apple cider
▢2 tablespoons olive oil
▢3 tablespoons honey
▢4 cloves of garlic chopped
▢1 tablespoon fresh rosemary chopped
▢1 tablespoon dijon mustard

PORK MEDALLIONS
▢1 tablespoon oil olive or canola
▢2 pounds pork tenderloin cut to 1"

Instructions
In a small bowl, combine vinegar, cider, oil, honey, garlic, rosemary and mustard. Set aside.
Preheat oven to 350° F. Season pork with salt and pepper on both sides.
Add a thin layer of oil to grease the bottom of a skillet (cast iron preferred) and warm to medium-high heat.

Add pork to skillet and sear each side 1 minute or until lightly browned.
Transfer to a shallow baking dish. Pour glaze over medallions and lift medallions to coat bottom.
Roast 8 minutes in the oven until a thermometer inserted into the center of a medallion reaches 145 degrees.

Remove from oven and spoon apple cider glaze over them to serve.

Tips

Substitutions and Ingredient Notes
Garlic – Cloves or minced.
Apple Cider Vinegar – You can substitute champagne vinegar or white wine vinegar if needed.
Honey – Substitute agave.

Oil – Canola or olive oil.

Pork Tenderloin – You can cut them into 1″ medallions at home or ask your butcher.
Tips and Variations

Keep this pork recipe a little lower sugar by substituting the honey with agave or simply eliminating altogether.

Instead of medallions, this apple cider glaze is also beautiful when drizzled over a full pork tenderloin if you're cooking for a crowd.

Using a meat thermometer (internal temp 145) check the temperature. Pork will be a faint pink inside when cooked appropriately.

Make the glaze ahead of time! This saves you a little time and makes this dinner perfect for prepping ahead.

To Store
Refrigerate – Store your cooked pork medallions for up to three days, refrigerated in a sealed container.

Freeze – Yes, you can freeze your cooked pork medallions. Store it in a tightly sealed bag for up to three months for the best quality.


RAMMEL

Amy,
Thanks for that PORK CHOP info. When I develop some enthusiasm I will likely try it. Not quite as simple as I recall but sounds good. I have Copied it and saved it "safely" to my computer (Thinking I should print it out now as you know how Murphy's Law works.)
It's the WINDMILLS

          THIMK

Amy

Rick, you're welcome. If you have a crock pot, brown your pork chops in a frying pan, use the soup /milk to scrape up the drippings and put everything then into the crock pot and set it on low. Don't have to babysit it .
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Amy, that's the way I do them if I'm not using the oven.

RAMMEL

#507
QuoteRick, you're welcome. If you have a crock pot, brown your pork chops in a frying pan, use the soup /milk to scrape up the drippings and put everything then into the crock pot and set it on low. Don't have to babysit it .
A Crock Pot is the same as a slow cooker, right?  I think I have 3 or 4 of them (Different sizes) as "hand-me-downs" from relatives. These directions sound so much easier than the prior  :thumbup:  I'm recently new to the cooking thing. I did lots of it as a teen and post teen, but it has been many years ---- and one tends to forget.
Funny - When I was a Senior in High School my dad left me a note to cook rice that we would have with chicken that night.  Little did I know how little uncooked rice is needed to feed three people - my pot runnith over  :2funny:
"put everything then into the crock pot and set it on low. " --- How long?
It's the WINDMILLS

          THIMK

Amy

Yes a crock pot is a slow cooker. Cook them for 4-5 hours , the meat will fall off the bone. Mashed potatoes and peas please :) :thumbup: 
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

RAMMEL

Quote from: Amy on October 03, 2021, 07:42:30 PMYes a crock pot is a slow cooker. Cook them for 4-5 hours , the meat will fall off the bone. Mashed potatoes and peas please :) :thumbup: 
Thank you, and I agree "Mashed potatoes and peas".
It's the WINDMILLS

          THIMK