Pear Bread

What do you do when you have bananas that are about to spoil? Make banana bread.
The same goes for pears.

Ingredients:
1 cup vegetable oil
2 cups white sugar
3 eggs
2 1/2 cups pears - peeled, cored and chopped
1 cup chopped pecans or walnuts
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees. Lightly grease two 8x4 inch loaf pans.
In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla.

In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Stir dry ingredients into the pear mixture; mix well.

Pour batter into loaf pans and bake for 60 minutes.

Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

This freezes well too.

Italian Pork Chops & Parmesan Oven Fries

Oven Fries
Ingredients:
2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin Olive Oil
Salt (we used Sea salt)
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmesan Cheese

Directions:
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

Italian Pork Chops

Ingredients:
1 cup Italian bread crumbs

1 cup plain bread crumbs

2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup Italian salad dressing
6 pork chops

Directions:
Preheat oven to 425 degrees
In a medium bowl, combine the bread crumbs, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the Italian salad dressing and then dredge each chop in the bread crumb mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
Bake at 425 degrees for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees.

These are perfect to make together, the oven temp is the same & the cook time is similar. Just a little side salad & you dinner is ready to go.

Really? Bacon Chocolate Chip Cookies...

Check out this link.

We love bacon on everything, But I'm just not sure about this.

Meat & Cheese Braid

*** enough ingredients for 2***
2 loaf Rhodes bread dough
1 stick butter
1 envelope Hidden Valley Ranch dressing mix (do not get generic or store brand)
thinly sliced ham
thinly sliced turkey
pepperoni
1 small onion diced
3 cups shredded cheese
2 teaspoon Italian Seasoning

Directions: Roll bread dough out into a rectangular shape so that it is approximately 1/2" thick. Combine butter and ranch mix. Spread 3 tablespoons of mixture on the dough.

Layer half of your ingredients (ham, turkey, pepperoni, onion and cheese) down the center of the rectangle.
Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at bottom, take each piece, cross and twist.
Continue braiding your dough it is all braided. Brush a little butter ranch mixture over the top. Sprinkle with 1 tsp. Italian seasoning. Wrap one loaf with plastic wrap and then foil, label & freeze. Make the other for dinner tonight.

Baking (if frozen) Unwrap from foil and plastic wrap and set on a lightly greased baking sheet, cover with plastic wrap. Let thaw overnight in refrigerator. A couple hours before you are ready to bake place on counter to let ris 20-30 minutes. Bake at 350 for 25-30 minutes.

Baking: let sit on counter to rise for about 20-30 minutes. Bake at 350 for 25-30 minutes.

Obviously, I need to take bread braiding lessions from the Amish, because this is how it came out of the oven. It was still delicious!

Jorgen

Beef Barley Soup

1 lb ground beef, browned & drained
1 medium onion, diced & sauteed with meat
1 Tblsp minced garlic, sauteed with meat
2 14oz can diced tomatoes, undrained
2 14 oz cans beef broth
1 bag frozen mixed vegetables
1/2 c uncooked barely
1 tsp salt
black pepper to taste

Combine all ingredients in slow cooker, cover & cook on LOW 6-8 hours (or until barley & vegetables are tender).

Santa Fe Soup

Easy soup for a cold winter day

1 lb ground beef, browned & drained
1 onion, chopped, cook with beef

Add:
1 packet of dry ranch dressing
1 packet of dry taco seasoning (mild or hot... what ever you prefer)

Then Add:
1 can black beans
1 can kidney beans
1 can pinto beans
1 can tomatoes with green chilies
1 can diced tomatoes
2 cans white corn
2 cups water

Cook for at least 30 minutes on med/hi heat stirring occasionally.
Garnish with cheese, sour cream, chopped green onions & chips

Crescent Roll Chicken

This is a easy recipe with delicious results.

The basic recipe is only 5 ingredients:
2 C shreaded cooked chicken
1C cheese (any kind... we used cheddar)
2 tubes of crescent rolls
1 can of soup (you can use cream of chicken, cream of celery or cream of mushroom)
1C milk

I of course doctored it a bit with...
1/2 C pre cooked bacon
Sauted onion, garlic & shreaded carrots

Mix the chicken, cheese, bacon, onion, garlic & carrots well.
Pop open the crescent rolls & roll out each triangle. Place about 1/4 C of the mixture on to each triangle. Pinch the 3 corners of the crescent roll together to form a bundle. Carefully transfer to 9x13 pan. The bundles will fit close together in the pan & it is OK if some mixture falls out.

Wisk the milk & soup together & pour over the bundles.

Bake in oven for 35-40 minutes at 350. You want to make sure the center bundles are not doughy.