the link. I could not wait to make them. And the verdict is? Yes, definitely a keeper. We will be having this again. Soon!
(I would encourage you to visit the original link; the picture is much more appetizing there)
4-6 boneless pork chops
1 cup Parmesan cheese, freshly grated
1 cup Italian bread crumbs (I used plain Panko and added a few herbs to give it an Italian flavor)
1 tsp black pepper
1 tsp garlic powder
Pre-heat the oven to 350 degrees.
Combine the Parmesan cheese, bread crumbs, black pepper, and garlic powder on a plate or in a shallow bowl.
Spray/rub olive oil onto the pork chops.
Dip into the cheese mixture, covering the pork chops completely.
Place on a cookie sheet (I just covered one with Parchment paper).
Bake for 35-40 minutes.
Monday, February 23, 2015
Saturday, February 7, 2015
Then I remembered that I had told my kids I would make breakfast for the morning.
At this point, it was maybe 11 p.m. And I had more work to do.
What to do? What to do?
Well, Google of course.
I searched for quick and easy cinnamon rolls.
And this recipe popped up.
So they aren't exactly cinnamon rolls.
But they looked easy, fairly quick, and tasty, so I went for it.
Because of our food issues at our house, I had to change it up just a little bit. The original recipe uses butterscotch pudding mix (and I am pretty sure my sister does a similar recipe with vanilla pudding mix). We can't/don't do instant pudding mixes, so I did no pudding at all.
And it still worked for us.
18 frozen Rhodes dinner rolls
1/2 cup melted butter
1/2 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts (optional)
(Do the night before)
Spray a Bundt pan with cooking spray.
If you are using nuts (we didn't this time), spread the nuts in the pan first.
Place 9 frozen dinner rolls in the pan.
Mix the butter, brown sugar, and cinnamon. Spread half the mixture over the frozen rolls.
Place 9 more frozen dinner rolls in the pan (like a second layer).
Spread the second half of the butter mixture over the rolls.
Cover loosely with parchment paper.
The next morning, you will find a risen mound of dough and butter yumminess.
Bake at 350 for 35 minutes.
Allow to cool slightly then invert onto a serving platter.
You can stop there and probably be fine.
Or you can add a little cream cheese frosting.
Which we did.
Cream Cheese Frosting Ingredients:
4 oz cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 3/4 cups powdered sugar
Cream Cheese Frosting Directions:
Use a mixture to cream the cream cheese and butter together.
Add in the vanilla.
Add in powdered sugar a little at a time until it is light and fluffy.
Spread over warm cinna-buns.
Sunday, February 1, 2015
I should have had my husband take the picture. He does SOOO much better than I do. (If you look at the picture on the original recipe website-link below, you will see a much nicer picture...)
Anyway, I have been making these for a while but never got around to posting them.
I don't remember how I found the recipe, but I am glad I did.
When I eat baked potato soup, I always want some bread with it. I mean, can't have enough carbs/starch, right?
So when i saw these, bread bowls, it seemed like THE way to go.
And it was. And is.
The original recipe involves a bread machine. If you know me at all, I typically prefer to knead and mix by hand. So I do. Either way, it is easy. And delicious.
This recipe makes 4. I sometimes halve it just to make a couple or double it to make more (then freeze any leftovers). My recipe is for hand mixing. For the bread machine, check out the original recipe.
1 cup plus 3 Tbsp warm water
2 1/2 tsp active dry yeast (I do use rapid rise)
1 tsp sugar
2 Tbsp olive oil
1/4 cup grated Parmesan cheese
3 cups bread flour
1 tsp salt
Add yeast and sugar to the warm water in a bowl. Give a few minutes to "foam" (to show the yeast is working). Then add in the olive oil, Parmesan, flour, and salt.
Knead for a few minutes, adding flour as needed. It should not be too sticky.
Cover the bowl with a warm towel and set aside to rise. Mine typically takes about an hour, but house temperature and weather can play into it.
After the dough has doubled in size, punch it down. Divide the dough into four parts, shaping them into balls. Place on a greased cookie sheet (I typically use parchment paper). Let the dough balls rise for about 30 minutes.
Bake at 400 for 15-20 minutes until golden brown.
After the bowls have cooled, cut off the tops and pull out the inside of the bowls. You could use that extra bread to make bread crumbs or if you really like bread (like I do), just drop the bread pieces back into your soup for a little treat. :)