Taco Pork Chops

4 Servings

4 boneless pork loin chops
1Tbsp. canola oil
1 can (8oz) tomato sauce
1 cup water
1 medium onion
1 envelope taco seasoning
2 Tbsp. flour

In large skillet, brown pork chops in oil. In a small bowl, combine the tomato sauce and 3/4 cup water, onion and taco seasoning. Pour over pork chops and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

Remove pork to a serving plate and keep warm. Combine flour and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Serve with pork chops. YUM!

I made this last night. It was SUPER easy! which is always good. Once you have this cooking then start the rice since that is so fast.

Donita's Pumpkin Roll Recipe

I got this from Natalie a couple years ago. Enjoy!

3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 c sugar
2/3 c 100% pure pumpkin (I think we both normally use the Libby brand)

Filling:
8 oz cream cheese (softened)
1 c powdered sugar
6 Tbls butter
1 tsp vanilla

Preheat oven to 375'. Grease 15x10" jelly roll pan (cookie sheet) with wax paper. Sprinkle towel (like a dish towel-set to the side) with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture (Or I normally just mix in a little at a time). Spred evenly into prepared pan. Sprinkle with nuts, if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen cake from sides of pan.
Allow to cool off (5-10min) and then turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixing bowl until smooth.
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.

Pan Fried Tilapia

The kids love fish. Usually we just grill talapia in foil with a rosemary sprig, maybe some veggies and olive oil, we made this last night and I think I like it even better. Enjoy.

Ingredients

• 1/4 cup all-purpose flour
• 2 teaspoons seafood seasoning (I used old bay)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 pounds fresh tilapia fillets
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons freshly chopped parsley leaves

Directions

Heat oven to 300 degrees F. (or you could just stick in the micorwave so it doesn't get cold)

In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.

Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.

Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

Muffins {That Taste like Donuts}

1-¾ cup Flour

1-½ teaspoon Baking Powder

½ teaspoons Salt

½ teaspoons Nutmeg

½ teaspoons Cinnamon

⅓ cups Oil

¾ cups White Sugar

1 whole Egg

¾ cups Milk

FOR THE TOPPING:

¼ cups Butter

⅓ cups White Sugar

1 Tablespoon Cinnamon

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

Cupcakes, Cupcakes, Cupcakes

These are amazing easy to make cupcakes that seem pretty fancy. Courtesy of Sarah Wells who taught our cupcake class last week and I made some chocolate today, so easy and amazingly delish.
Tip: To measure, spray a 1/4 measure cup with cooking spray and it will pour out easily and be just the right size.
For the frosting, I just put it in a large ziplock and cut off the corner, you can use a tip or not.

Chocolate Lovers
1 Devils Food Cake mix
1/3 cup oil
1 1/4 chocolate milk
3 eggs
1 cup sour cream
1 cup chocolate chips
Mix all ingredients, bake at 350 for 19 minutes.
(For mini cupcakes, bake for 12 minutes.)

Chocolate Whip Cream Frosting
1 pint whipping cream
12oz chocolate (I use semisweet chips)

Melt chocolate chips into whipping cream on stove. Chill in fridge. Whip to soft peaks.
(variation: at 1/4 cup fruit puree to cream and then whip)

Coconut Lime
1 French Vanilla Cake mix
1/3 cup oil
1 1/4 coconut milk
3 eggs
1 cup sour cream
1 cup coconut
Mix all ingredients, bake at 350 for 19 minutes.

Coconut Lime Frosting
1/2 cup butter
4 oz cream cheese
4 cups powdered sugar
zest of one fresh lime
juice of one fresh lime.
Whip all together with hand mixer.

Orange Cream
1 French Vanilla Cake mix
1/3 cup oil
1 1/4 orange juice
3 eggs
1 cup sour cream
zest of one orange
Mix all ingredients, bake at 350 for 19 minutes.

Orange Cream Frosting
1/2 cup butter
4 oz cream cheese
4 cups powdered sugar
2 TBS sour cream
zest of one fresh orange
juice of one fresh orange
Whip all together with hand mixer.

1 Hour Cinnamon Rolls

This recipe is awesome, the dough is so easy to work with and there's nothing tricky with the yeast. But it's a lot so I cut it in half for sure, works just fine.

Dough:

5 1/4 cup white unbleached bread flour
1/4 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp instant yeast
1 egg
2 cups hot water

Mix dry ingredients. Add egg and water. Mix for 1 minute and check consistency. If dough is too dry, add a tiny amount of water. If too moist, add a little flour. Mix for 5 minutes. Spray counter with Pam. Roll out dough until it is about 16 by 21 inches.

Filling:

1 cup brown sugar
2 1/2 Tbsp cinnamon
1/3 cup softened butter

Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Roll the dough up from the long side and cut into 16 slices. Place into two 9x13 pans sprayed with Pam. Cover and let rise for 20 minutes. Bake at 400 for 13 minutes.

Icing:

1 stick butter, softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt

While the rolls are baking, beat cream cheese and butter until combined, add vanilla, salt, and sugar and beat until fluffy--a few seconds. When rolls are done, immediately spread with icing. Best eaten warm. Enjoy!!!

Raspberry Cheesecake Bars

Crust

1 1/4 Cup Flour

1/2 cup Brown Sugar

1/2 cup ground Almonds

1/2 cup butter

Filling

1 pkgs cream cheese (8 oz )

1/3 cup sugar

1 eggs

1/4 tsp almond extract

1 cup seedless raspberry preserves

1/4 cup sliced Almonds (optional)

Combine crust ingredients in a food processor for 30 second (I don't have a food processor so I just used a pie cutter). Reserve 3/4 cup for topping and press remaining into an ungreased pan (like an 8 x 8) and bake at 350 for 15 minutes.

Blend cheese and sugar well, add egg and extract. Spread over hot crust, return to the oven for 15 minutes.

Spread preserves evenly over hot bars, Sprinkle remaining crust mix and sliced almonds over the top and return to the oven for 15 minutes.