This isn't really a recipe. but something I found on Pinterest.
My towels get so stinky over time. Even washing them doesn't get out the musty smell.
So, set your washer on the hottest cycle. Add 1 cup vinegar, 1/2 cup baking soda and your laundry soap. Wash. It gets the funk out of your towels. I do this with my sheets, too.
Tuesday, November 27, 2012
Ranch House Crock Pot Pork Chops
This is another recipe I found online. Here
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.
Roasted Garlic
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.
* My changes? I doubled everything but the pork and potatoes. This was amazing and so easy.
Tomato-Basil Parmesan Soup
I found this soup here.
Directions
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Ingredients
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (you can also use skim milk to make it healthier)
1 tsp salt
¼ tsp black pepper
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (you can also use skim milk to make it healthier)
1 tsp salt
¼ tsp black pepper
Directions
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
*The only change I made was that I blended the soup in a blender before I made the roux. I like my soup smooth, not chunky. This was so good with garlic bread. YUM!
Oatmeal Chocolate Chip Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
2 cup flour
1 cup oatmeal
1 cup chocolate chips
Preheat oven to 350. Cream butter and sugars. Add eggs and vanilla. Add dry ingredients. Drop spoonfuls onto greased cookie sheet. Bake 10-12 minutes.
*I made this recipe with just butter and the cookies spread. The second time, I used half butter half shortening and they turned out much better.
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
2 cup flour
1 cup oatmeal
1 cup chocolate chips
Preheat oven to 350. Cream butter and sugars. Add eggs and vanilla. Add dry ingredients. Drop spoonfuls onto greased cookie sheet. Bake 10-12 minutes.
*I made this recipe with just butter and the cookies spread. The second time, I used half butter half shortening and they turned out much better.
Thursday, May 17, 2012
Chocolate Pan Frosting
12 TBS butter
1/2 cup unsweetened cocoa powder
1/2 cup milk
5 1/2 cups powdered sugar
Melt butter in a medium saucepan over low heat. Stir in cocoa powder and milk. Cook for 1 minute or until mixture thickens. Remove from heat and stir in powdered sugar, 1 cup at a time until it is the consistency of hot fudge sauce.
Spoon over top of cooled cake, spreading evenly.
Work quickly, the frosting hardens as it cools.
1/2 cup unsweetened cocoa powder
1/2 cup milk
5 1/2 cups powdered sugar
Melt butter in a medium saucepan over low heat. Stir in cocoa powder and milk. Cook for 1 minute or until mixture thickens. Remove from heat and stir in powdered sugar, 1 cup at a time until it is the consistency of hot fudge sauce.
Spoon over top of cooled cake, spreading evenly.
Work quickly, the frosting hardens as it cools.
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