Author: Jerry

Married to the love of my life. Active in the sport of disc golf. Dabble in responsive website design and applications there of. Strong believer in church attendance, and fellowship comradery.
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Parmesan Baked Pork Chops

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Parmesan Baked Pork Chop

Easy to do, and the effort is well worth it
Prep Time10 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American
Keyword: pork chops
Servings: 4 people
Author: Robbin Ferrell Skinner
Cost: $10

Equipment

  • cooking pan
  • disposable plastic bag

Ingredients

  • 4 boneless pork chops
  • 1 tbsp Olive oil
  • 1/2 cup Parmesan Cheese
  • 1/2 cup Italian Bread Crumbs or equivalent
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder

Instructions

  • Mix together Parmesan cheese, bread crumbs, black pepper, and garlic powder in a disposable plastic bag.
  • Pour mixture into yellow plastic container for french toast.
  • Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.
  • Press the mixture over the pork chops to make sure they are well covered in it.
  • Line a pan with tin foil and coat with olive oil.
  • Place the pork chops on the pan and bake at 350 degrees for 45 minutes.

Notes

This recipe brings back memories of cold weather, snow, and lots of water. If it were a song, I would name it “Snow, 8 days a Week”.
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Baked Spaghetti Squash

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Baked Spaghetti Squash

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: spaghetti squash
Servings: 4 people
Author: Holly Nilsson
Cost: $5.00

Equipment

  • Oven

Ingredients

  • spaghetti squash approximately 2lbs
  • 2 tbs butter or olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F
  • Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy bits and discard (or save the seeds for roasting).
  • Drizzle the cut side with oil or spread with butter. Season with salt and pepper.
  • Place cut side down and bake 40 minutes or just until tender.
  • Cool 5 minutes. Flip spaghetti squash over and gently run a fork down the squash to separate into strands.
  • Season with additional butter, salt and pepper if desired.

Notes

Vicky and I made this on January 24, 2020. There was more than enough to go around. We like to cover it with sauce..and sometimes sprinkle with cheese.
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Jalapeño Popper Pigs in a Blanket

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Jalapeño Popper Pigs in a Blanket

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: American
Keyword: jalapeno peppers, Poppers
Author: Via Facebook Link: Diane Dobbins Paschke

Equipment

  • Baking sheet
  • Mixing bowl
  • Oven

Ingredients

  • 1 tube tube refrigerated crescent dough
  • 8 oz cream cheese, softened
  • 1 tsp garlic powder
  • 6 slices bacon, cooked and crumbled
  • 1 1/2 cups Cheddar
  • kosher salt
  • Freshly ground black pepper
  • 8 jalapenos, ends and seeds removed and halved
  • 16 mini hot dogs

Instructions

  • Preheat oven to 375° F and line a large baking sheet with parchment paper. Slice crescent rolls longwise into thirds.
  • In a medium bowl, using a spatula, combine cream cheese, garlic powder, bacon, and cheddar. Season with salt and pepper and stir until all ingredients are evenly incorporated. Using a knife, spread the cream cheese mixture on the crescent dough.
  • Place mini hot dogs into jalapeños and place on the thick end of crescent triangle and role them up. Brush with egg wash and bake until golden, 15-20 minutes. Serve.

Video

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Mandarin Orange Salad

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Mandarin Orange Salad

Servings: 6 people

Ingredients

  • 1 lg pkg Vanilla Instant Pudding Mix (use dry)
  • 1 can Large can of Crushed Pineapple (un-drained)
  • 2 can Medium/Large cans Mandarin Oranges (drained)
  • 1 pkg Cool Whip 8 oz (and you could use fat free) *** You can also make a more healthier version by making your own with 1 cup of heavy whipping cream, whip until you reach desired consistency (peaks will form), fold in some stevia and vanilla flavoring to taste (usually a tsp of Vanilla and tsp of sweetener) and viola! *** You can also use a can of coconut milk (organic if you like) and place the can in the fridge overnight and allow it to chill, when you open the can, ONLY scoop out the solidified milk that has formed, leaving behind any that is still in a runny liquid form, place bowl and whip until peaks form, fold in the same amount of stevia and vanilla flavoring…

Instructions

  • Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). Add un-drained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of the salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.

Notes

Vicky & Jerry Hatfield additions:
Mix Instant Coconut Cream Pudding Coconut, shredded mini marshmallows Walnuts no need to put mandarin oranges on top, just mix in.
Toppers Sprinkle coconut on top maybe put a few marshmallows on top.
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Lime Pineapple Jello Salad

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Lime Pineapple Jello Salad

Prep Time15 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: cottage cheese, jello, marshmallows, pineapple
Servings: 12 people
Author: Vicky via Hillbilly Cast Iron Cooking link

Equipment

  • Large serving dish

Ingredients

  • 1 package (3 ounces) lime gelatin, dry (Jell-O)
  • 1 cup (8 ounce) crushed pineapple (drained)
  • 2 cups (16 ounce) small-curd cottage cheese
  • 2 cups (8 ounce) Cool Whip
  • 3 cups miniature marshmallows (approx 1/2 bag)
  • 1/4 cups chopped pecans (optional)

Instructions

  • In a large mixing bowl, mix dry gelatin until well crushed pineapple until well blended.
  • Add cottage cheese and blend. Fold in whipped topping and stir until smooth and blended. Add marshmallows and nuts (optional).
  • Spoon lightly into a large serving dish or into individual serving dishes. Garnish with marshmallows on top if desired. Cover with plastic wrap and refrigerate until set (2 to 3 hours).

Notes

Easy to make and fun to eat.
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