Rice & Pork Chop Bake.

Though I don't eat most pork, boneless pork chops are a favorite of mine.  But only prepared in the manner of Milwaukee Pork Chops, plain chops cooked on the stove top, pork chops with apple, or this baked dish.  I prefer they not be breaded.  Less is more.


I had picked up a large package of chops the other day and opted to cook two up on the stove top.  We ate them with some fresh veggies and applesauce.  As I thought about what I wanted to do with the rest of the package I faintly remember a dish my mom made during my childhood.  We've had unseasonably cold weather in Wisconsin this spring and the though of a pipping hot supper straight from the oven was all it took for me to start preparing the Rice & Pork Chop Bake.

Rice & Pork Chop Bake.
(Recipe Inspired by Mom)
1 can cream of mushroom soup
1 1/2 cups water
1 cup mixed rice rice
2 tsp thyme
4 pork chops
1 tsp olive oil
1 cup sliced mushrooms
1 cup sliced onions
salt and pepper

Brown pork chops for a few minutes per side.  In a large and fairly flat casserole dish (or 9x13 baking dish), combine the soup, water, rice, thyme, onion, mushroom.  Place browned pork chops on top. Cover and bake for about 1 hour at 350 degrees.  Let stand a few minutes before serving.


For those of you in Wisconsin, it looks like we'll be having some more cool days...take advantage of this and start up those ovens!  One of these days we won't want to turn the ovens on anymore.  

Menu Planning Monday.

Ugh!  I hate that I haven't posted in a week, but I do have at least two new recipes to share this week.  Stay tuned!  And as I mentioned last time, the coming 6 weeks are likely to be crazy busy and super fun.  


Here's proof (my cousin & I at her wedding this past weekend!!):

And now, the real reason you are here, Menu Planning Monday compliments of Org Junkie.

Monday: Cookout. Compliments of my husband!  On the menu?  Burgers, Brats, & Potato Pockets.

Tuesday: BBQ.  I haven't made it in a LONG time and I forsee more field work in our future. This is the perfect dish to make, eat, and freeze the leftovers for future occasions.

Wednesday: Leftovers.

Thursday: Stuffed Shells.  Recipe is from a real cookbook.  (I fell off the New Year's Resolution Band Wagon last month and am attempting to hop back on.  Wish me luck.)

Friday: Fish Fry.  At home.  Hubby wants Van De Camps, so that is what it'll be!!

Coming this week: Pork Chop Bake & Strawberry Rhubarb Bars!

Menu Planning Monday.

Happy Monday!!  And Happy Wedding Week to my cousin Katie!  So excited to join in her celebration.

As for the week's menu:
Monday: Sandwiches.  Smoked Turkey & Black Forrest Ham.  Honey Oat Bread.  Possibly with a side of this!  Using asparagus from our garden.
Tuesday: Pasta!  There is a recipe I've wanted to try for three weeks.  It's time!  Thinking about making these for dessert.  Mmmm!
Wednesday: Chicken Dinner!!
Thursday: Dinner Out.
Friday: Cookout!!

Now head over to Org Junkie for more menu planning!

Chocolate Mocha Cream Cake.

Thanks for bearing with me.  Today's reward?  An amazing chocolate cake recipe.  And for someone is who is pretty so so on her for chocolate and normally not a cake eater.  You know this is gotta be good if I've fallen in love with it.

My aunt made this for Heidi's wedding shower and it was a hit!  And I even ate more after finding out the cake batter has mayonnaise in it.  You read it, right mayonnaise.  Don't discard the recipe though.  As long as you like a shot of espresso every once and a while and enjoy chocolate in some variety, you'll enjoy this super moist and super delicious cake.

Chocolate Mocha Cream Cake.
(Recipe from my Aunt Janet who got it from Light Cooking)
Cake:
2 cups flour
1 cup sugar
1 cup brown sugar (packed)
3/4 cup unsweetened baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup reduced fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoon vanilla
1/3 cup semi-sweet chocolate chips

Mocha Cream Frosting:
1/4 cup boiling water
1 tablespoon instant coffee
1 small jar marshmallow cream
1 small cool whip (thawed)

Chocolate Syrup

Combine dry cake ingredients in a large bowl (preferably that of a stand mixer).  Add mayonnaise, oil, coffee, and vanilla; beat until blended.  Stir in chocolate chips.  Pour batter into a greased 9x13 pan.  Bake in a 350 degree oven for 30 minutes or until a toothpick entered into the center comes out clean.  Cool completely.  And, yes, this step is crucial!

Make the mocha cream frosting by combining the boiling water and coffee granules in a large bowl (preferably that of a stand mixer).  Stir until granules are dissolved.  Add marshmallow cream; beat until smooth.  Fold in cool whip.  Spread frosting over the top of cooled cake.  Drizzle with chocolate syrup.  Chill until ready to serve.

Can't wait to have this again at my sister's Bachelorette Party!  My husband ate a couple pieces with ice cream.  He claims ice cream makes everything better, so, make the cake, grab some ice cream, and enjoy!!

Menu Planning Monday.

Before I talk about our menu for the week I need to warn you that my posts will likely be far and few between for the next 6 weeks.  We'll be crazy busy living life and enjoying time with family and friends.  I'll try to keep you updated on what's cooking via facebook and an occasional post on here.

Bare with me...good things will come!!

As for our menu this week:
Monday: Leftovers including the most searched recipe on the blog: Grape & Pretzel Salad.
Tuesday: Fend for yourself.  Our schedules will not allow us to eat together.
Wednesday: Hot Pasta in a tomato, cream, and vodka sauce.  Looks amazing.  Promise to post if worth it!
Thursday: Tator Tot Casserole, but I'm using tator tots.  Can't wait!
Friday: Fish Fry.  Didn't have one last week, so it's a must this week.

Happy Cooking!  And head over to Org Junkie for more great ideas!

Funfetti Sandwich Cookies.

I have to say it: these funfetti cookies are fun.  They really are.  And making them into sandwich cookies filled with buttercream frosting makes them that much better.

I first saw the funfetti cookie recipe on the side of a funfetti cake mix box and that saw that brilliant Risa over at Baked Perfection took it one step further and made sandwich cookies.  Bliss.

Funfetti Sandwich Cookies.

(Recipe Slightly Adapted from Pillsbury & Baked Perfection)

1 package funfetti cake mix

1/3 cup oil

2 tablespoons oil

2 eggs

Combine all ingredients and drop by teaspoon onto baking sheet.  Bake for 8 minutes in a 375 degree oven.  Allow to cool.  Create sandwich cookies using your favorite buttercream frosting.

I will mention that if you don't like the taste of boxed cake, you will not like these.  Here at our house, we think these are pretty phenomenal! 

Menu Planning Monday.

Monday: Lasagna with the family!
Tuesday: Steak Feed!  And baking for a bake sale.  Thinking Smores Cookie Bars, Kit Kat Bars and Banana Bread.
Wednesday: Leftovers.
Thursday: Kaiser-Style Goulash.
Friday: Fish Fry!!!

Head over to OrgJunkie for more menu planning!

Honey Mustard Dip.

It always surprises me when I realize that I haven't shared a long standing and really good recipe on here yet!!  This is super easy to make!  You'll want to keep some on hand for those upcoming cookouts, graduation parties, and other summer events.  Keep pretzels in your pantry and you're set!

Honey Mustard Dip
(Recipe Slightly Adapted from Co-Worker Linda)
1 large can sweetened condensed milk
1/3 cup brown mustard
1/4 cup horseradish sauce
1 tablespoon worcestershire sauce

Combine ingredients.  Serve.  Refrigerate leftovers.

As I mentioned this dip is perfect for pretzels, but can also used on burgers, chicken, french fries or anything else you would normally eat with store bought honey mustard.