Italian Breaded Pork Chops

from allrecipes.com

Ingredients

• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 pork chops

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

Banana Chocolate Chip Pancakes with Peanut Butter Syrup

Banana Chocolate Chip Pancakes with Peanut Butter Syrup

Recipe by Our Best Bites

1 1/2 C flour

3 Tbs sugar

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 C buttermilk *

1 tsp vanilla extract

1 Tbs canola oil

1 large or extra large egg

2 small-med ripe bananas

1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour

Cooking Spray or butter for pan

1 C maple syrup

1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.

For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6") and 2 T for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:

28-30 2-3" pancakes (using 1/8 C batter measure)

14-15 4-6" pancakes (using 1/4 C batter measure)

Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

Banana Bars

Banana Bars (my mother-in-law's favorite thing I bake!)

1/2 cup butter, softened

1 1/2 cups white sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe bananas

1 (16 ounce) container cream cheese frosting

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.

Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

Favorite Muffins!

There are two muffin recipes that my family LOVES! Seriously good, I tell you.

Chocolate Chip Muffins

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons best quality cocoa powder

3/4 cup superfine sugar

3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

1 cup milk

1/3 cup plus 2 teaspoons vegetable oil

1 egg

1 teaspoon pure vanilla extract

Directions

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

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Blueberry muffins

Ingredients

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Grandma Steed's White Bread

Grandma Steed's White Bread

11 cups flour

4 tsp salt

1/2 cup sugar or honey

2/3 cup of oil (veg or canola)

2 tbs of yeast

4 1/2 cups of luke warm water

Dissolve yeast in the warm water with sugar or honey in the mixer bowl for about 5 minutes till nice and bubbly.

add 2/3 cup oil and 4 cups of flour and mix well.

add the salt and one cup of flour at a time into the mixer. Let each up mix a bit before adding next.

*Be careful how much four you add. You want it to be a little sticky, so it might not quite reach 11 cups*

Put a coating of flour on the countertop and put the dough on it an knead. Keeping adding flour if it is still sticky.

Once it feels ready, shape into a big ball and let rise in an oiled bowl. Cover with a towel or lid. It helps if it is in a warm place.

Once it has almost doubled in size, divide into 4 loaves, and Crisco the loaf pans with a paper towel. A lot of Crisco.

Cover pans with a towel and let rise again. Double in size.

Bake at 350 for 30 to 35 minutes.

Dump out, rub butter on the tope and let cool.