Pan Fried Pork Chops with Creamy Mustard Sauce

4 boneless pork loin chops
1/2 cup olive oil
2 tbsp butter
2 eggs
1/2 cup milk
1 cup flour
2 cups panko or plain bread crumbs
5 sprigs fresh thyme
1/4 cup white wine
2 tbsp Dijon mustard
1/2 cup cream
1/4 tsp pepper

Heat oil and butter in large sauce pan over medium-low heat. Add thyme sprigs and allow to infuse oil (about 5 minutes). In small bowl beat eggs and milk together. In two separate containers put flour in one and bread crumbs in the other. Place pork chops in between wax paper and pound until 1/4 to 1/2 inch thick. Dredge each pork chop in flour, then dip in egg mixture and then cover with bread crumbs. Place breaded chops in fridge for 10 minutes. Remove thyme from pan and set aside. Heat oil to medium high heat. Saute two pork chops at a time until golden brown (about 3 minutes on each side). Remove pork chops from pan, put on a cookie sheet and place in oven at 200 degrees to keep warm. Once all pork chops are cooked, drain all but 1 tablespoon of oil from pan. Return pan to heat and add wine to deglaze pan. Reduce heat to low and whisk in mustard, cream and pepper. Combine well and set aside. Place pork chops on a platter and pour cream sauce over. Crumble reserved thyme over top and serve with brown roasted potatoes and salad.

Apple French Toast

1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
2 large Granny Smith apples, peeled and sliced
3 eggs
1 cup milk
1 teaspoon vanilla
10 thick slices of day-old bread
1 (10 oz) jar apple jelly
1/2 teaspoon cinnamon

Combine brown sugar, butter and corn syrup in a saucepan. Cook for 5 minutes or until thickened, stirring occasionally. Pour into a 9x13-inch baking pan. Arrange the apples on top. Combine the eggs, milk and vanilla in a bowl and mix well. Soak the bread slices in the egg mixture for 1 minute. Place the bread slices over the apples. Cover and refrigerate for 8 to 10 hours. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake uncovered for 35 to 40 minutes or until set. Combine the apple jelly and cinnamon in a saucepan. Cook until heated through, stirring constantly. Pour over french toast. Serve with whipped cream if desired.

Easy Chicken Pot Pie

Instead of a traditional flaky pie crust, this pot pie has a buttery biscuit topping that melts in your mouth. A friend made it and brought it to us after we came home from the hospital with our first child. Enjoy!

3 cups cooked chicken, diced
1 10 oz pkg frozen mixed vegetables
1 cup chicken stock
1/4 tsp pepper
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 can cream of celery soup
1 cup milk
1 stick margarine, melted

Preheat oven to 400 degrees. Spread chicken and vegetables in a shallow 2 quart dish. Stir soup, broth and pepper together and pour over chicken. Combine flour, baking powder, salt, milk and margarine and then pour over chicken mixture. Bake 45 to 50 minutes. Cool for 10 minutes and serve.

Pumpkin Bars

1 box gingerbread cake mix
1 egg
1 stick butter

Mix all ingredients together and press into a greased 9 x 13 inch baking dish.

8 oz cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz) box powdered sugar
1 teaspoon cinnamon

Mix all ingredients well and pour on top of gingerbread mixture. Bake at 350 degrees for 40 to 45 minutes. Serve with whipped topping.

Happy Thanksgiving!

Carmel Apple Crunch Pie

4 Granny Smith apples, peeled, cored and sliced
2/3 cup plus 2 tablespoons all-purpose flour
1 (9-inch) deep dish frozen pie crust, thawed
25 caramel candies
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 stick of butter, softened (not melted)
1/2 cup chopped walnuts

In large bowl combine apples and 2 tablespoons flour. Toss well to coat apples and then spoon into pie crust. In a medium microwave safe bowl combine caramels and water and then microwave for 1 minute, stir then microwave an additional 30 seconds or until caramels are melted. Pour caramel over apples. In another bowl combine remaining 2/3 cup flour, sugar, cinnamon and butter until crumbly. Mix in walnuts. Sprinkle over pie and place on baking sheet. Bake at 375 degrees for 40 to 45 minutes. Serve warm with vanilla ice cream.

Pumpkin Spice Pancakes with Cinnamon Cream

2 1/3 cups original mix Bisquick
1/3 cup canned pumpkin
1 1/4 cup milk
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs

Mix all ingredients well and then cook on non-stick skillet or griddle over medium-high heat. Serve with butter, warm maple syrup and cinnamon cream. Serves 6.

Cinnamon Cream
1 cup heavy whipping cream
1 tsp cinnamon
1/4 cup powdered sugar

Pour ingredients in a glass jar with tight fitting lid. Have children shake jar until thick cream forms! Spoon over top of pancakes.

Chicken and Yellow Rice

6 boneless, skinless chicken thighs
1 (10 oz) pkg Mahatma yellow rice
1 cup frozen peas
garlic salt and pepper
1/4 cup white wine
1 qt chicken stock
olive oil

In large pot heat oil over med-high heat. Season chicken with garlic salt and pepper and then brown in hot oil on both sides. Add wine and bring to a boil. Add 1/2 of the chicken stock (or enough to cover the chicken) and bring to a boil then cover, reduce heat and simmer for 45 minutes.

Add rice and remaining stock to the chicken and bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid absorbed. Stir in frozen peas and serve (peas will cook in hot rice mixture).


989. Really easy dinner recipes.
988. Stainless steel pots and pans.
987. Fresh herbs.
986. Fresh eggs too, the "chocolate" ones. (Easton calls brown eggs, chocolate eggs.)
985. U-pick farms.
984. Farmer's markets.
983. The smell of clean towels.
982. The sound of my children laughing.
981. Hairbands for ponytails.
980. Hair long enough for a ponytail.