Garlic Rosemary Pork Chops

Throughout the past year, my friend Kara and I have been continuing on with our New Recipe Tuesdays. Back in November, I had Kara over for one of these great meals and made Pork Chops which were delicious. When I was cleaning up during a snowstorm we had a couple of weeks ago, I came across a scrap of paper where I had written down the recipe I had made. As this blog is a way for me to continue to document what I am cooking and how it tastes, and since this was an especially good (and easy) recipe, I wanted to make sure to document it.
I apologize to wherever the recipe originated. I know I read about it on a blog somewhere and modified it ever so slightly. I neglected to write it down and only had what I had written on my paper left.

Garlic Rosemary Pork Chopsgarlic rosemary pork chops
3 garlic cloves
2 tsp chopped fresh rosemary
3 Tbsp oil
4 pork chops
Mince garlic, stir together with rosemary and oil. Add ¾ tsp salt, ½ tsp pepper. Rub over the chops.
Bake for 8-10 minutes at 400. Check the temperature with a meat thermometer to insure they are fully cooked. (Original instructions said to broil for 8 minutes, turning once). Let stand for 5 minutes before serving.

This was a great recipe. I will definitely make it again and cannot wait to try it this summer on the grill. Do you have a favorite way to make pork chops?

Rolo Cookies

Remember last year when I made these Chocolate Rolo Cookies? This year I wanted to make Rolo cookies again and as I was looking at Pinterest, I found a recipe which looked like a nice shortcut to last year’s recipe. I decided to pick up the ingredients and last weekend I did a bunch of baking and made this recipe. These cookies did not get firm enough for me to be excited about them. I liked the fact that the cookies I made last year felt like the caramel oozed out of them. This year’s cookies were so gooey it made it difficult to serve them. With that in mind, if you want to take a short cut, here’s a recipe which turned out, just not as well as I liked them last year.

Gooey Rolo Cookies (from www.lilluna.com)
1 chocolate cake box mix
½ c butter
1 tsp vanilla
8 oz cream cheese
1 egg
Rolos
Preheat oven to 350. Beat butter, vanilla, egg, and cream cheese until fluffy. Mix in cake mix. Chill for 30 minutes. Grab a rolo and insert into rolled cookie dough making sure it is covered. Place in a bowl of powdered sugar (if desired) and place on greased cookie sheet. Bake for 10-12 minutes. Add sifted powdered sugar on top if desired.

Six Week Raisin Bran Muffins

In an effort to eat some things which are a little more healthy during this extensive holiday season, we made some Raisin Bran Muffins in our house – does it ever feel to you like we start the holidays in October and they last through New Years – no wonder we make New Year’s resolutions to get ourselves back on track. One of the ways that my family has often done this is to start by eating some six week raisin bran muffins. Have you ever done these? They taste like morning glory or bran muffins and don’t have too horrible of ingredients. Even better? The batter lasts for six weeks in the refrigerator, so you can bake them as you want to eat them and don’t need to do anything immediately.

raisin bran muffins final
Six Week Raisin Bran Muffins
1 (20 oz) box Raisin Bran cereal
4 eggs
5 tsp baking soda
3 c sugar
2 tsp salt
1 c vegetable oil
1 ½ tsp cinnamon
5 c flour
1 qt buttermilk
Mix cereal with raisins, sugar, flour, soda, and salt in a very large bowl. Add oil, eggs, and milk. Allow to rest before use. Store in a covered container and use as needed. To bake, fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
The recipe I have also suggests that to make it a special treat, you can add 1 tsp of melted butter and 1 Tbsp of brown sugar to each muffin tin before adding the batter.

Chocolate Raspberry Crumb Bars

The past few months have been a little bit crazy in regards to me taking time to write about my cooking adventures. I have nearly given up on crafting adventures and running has gone both directions – consistent or lacking consistency. Alas, last weekend I came to a point where I had baking problem after baking problem and nothing went how it was supposed to go. It was not just one baking fail, but multiple fails. I’ll write more about those adventures gone bad over the next few days, but here’s a baking not-fail. I made a recipe I found a few years ago at the holiday season. Chocolate Raspberry Crumb Bars. I don’t think I knew the deliciousness of the combination of chocolate and raspberry until I made these bars. And now, I love it.

Chocolate Raspberry Crumb Bars

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