Tuesday, January 8, 2019

Creamy Slow Cooked Pork Chops

© Can Stock Photo / roxanabalint
I have no doubt that Rosie would have loved to have had a crock pot in her day. Unfortunately, they didn't exist at the time. In fact, I don't recall my mother buying a crock pot until the early 1970s, and it was quite a novelty at the time. Pop something in, turn it on, go about your business, and by dinnertime, it's done.

This recipe was inspired by a video I saw on Facebook about an easy way to prepare pork chops in the crock pot. I added a little cream, and the results were surprisingly good. The pork chops were moist and the cream sauce was delicious. Best of all, it was super easy to prepare.



   6 to 8 pork chops
   1 can cream of chicken soup
   2 tablespoons half and half or milk
   1 package ranch dressing mix

Blend soup and half and half in a small mixing bowl. Set aside. Wash pork chops thoroughly and place half of them in the crock pot. Pour in half of the soup mixture. Stack remaining pork chops on top, and pour in remaining soup mixture. Top with ranch dressing mix. Turn the crockpot on low and cook for 4 to 6 hours. Serve over rice.

Sunday, December 30, 2018

Rosie's Recipe -- Old-Time Rice Custard Pudding

My former spouse used to bring home rice pudding from the refrigerated section at the supermarket. He said it reminded him of his grandmother's rice pudding. I'd never had rice pudding before, and it reminded me of my grandmother's homemade tapioca pudding. Funny how certain foods bring back happy childhood memories.

Fast forward a few years. I'm testing some of the recipes for Rosie's Riveting Recipes, and while this recipe was easy to prepare and uses ingredients found in most pantries, it had a very different texture from the premade supermarket rice pudding, creating a delicious yet totally different experience. Puddings have variations, and it's nice to try something different. 



   2 cups cooked rice
   1/2 cup seedless raisins
   2 cups scalded milk*
   2 eggs, beaten
   1/2 cup sugar
   1/2 teaspoon salt
   1 teaspoon vanilla

Mix rice and raisins. Place in 8-inch baking pan, 3 inches deep. Blend milk into beaten eggs, sugar, salt and vanilla. Pour over rice and raisin mixture. Sprinkle with nutmeg. Place pan in shallow pan of water. Steam bake 1 1/2 hours in moderate oven (325F). Serve warm or chilled, with or without cream.

*Pasteurization has taken the place of scalding.

Friday, December 21, 2018

Chocolate Chocolate Chip Cookies

© Can Stock Photo / NorGal

Chocolate may have been rationed in Rosie's day, but fortunately for us, those days are long gone. And there really is no such thing as too much chocolate. Not when you're a chocolate lover like I am. And during the holidays what better way to celebrate than to add a few touches to a classic recipe and go for the chocolate. Inspired by the Nestle Toll House recipe.



   2 sticks butter or margarine, softened
   3/4 cup sugar
   3/4 cup brown sugar
   1 teaspoon vanilla extract
   2 eggs
   1 cup cocoa
   2 tablespoons coffee (if desired)
   2 1/4 cups flour
   1 teaspoon salt
   1 teaspoon baking soda
   1 large (12 oz) package of chocolate chips

Preheat oven to 350F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes. 

Note: If the batter should become too dry and crumbly after adding flour simply add small increments of coffee or water, (one tablespoon or smaller), until moistened. 

For a little more zing, use pumpkin spice flavored chips, if available, or add a teaspoon of cinnamon or pumpkin pie spice.