It's time again for our monthly recipe swap. I'm sorry I'm so late into the month getting this posted, but when you're living with a number of autoimmune disorders it can be hard at times to get your mind and/or your body to cooperate...and don't get me started on the meds. Anyway, here are some of my favorite recipes for you to try out on your family this month. Let me know how it turns out, and please share some of your own favorites!
Ranch Crockpot Pork chops:
1 large package of boneless pork chops
1 large can of Cream of Chicken soup
1 packet dry Hidden Valley Ranch dressing mix (or store brand ranch mix)
1/2 chopped onion
In a crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over the top.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and very rich in flavor. It makes a get a good gravy for mashed potatoes also. Substitution options: if you want to offer a different option from time to time, try switching out the cream of chicken soup with cream of mushroom and the ranch dressing with black olives. Yum!
For those who love to pick blackberries this time of year:
Blackberry Crumb Pie
For the pie crust:
2 cups all-purpose flour
3/4 teaspoon salt
10 tablespoons unsalted butter, cold and cut into pieces
2 tablespoons milk
2-3 tablespoons ice water
For the crumb topping:
1 1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 stick unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the blackberry filling:
6 cups blackberries
1 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1 tablespoon lemon juice
3 tablespoons flour
3 tablespoons unsalted butter, softened
In the bowl of a food processor, add the flour, salt and cold butter pieces. Pulse until the mixture is the texture of coarse meal.
Add milk and 2 tablespoons of ice water. Pulse until a shaggy dough forms. If too dry, add additional tablespoon of ice water.
Remove dough from processor and divide into 2 halves. Wrap each half in plastic wrap and refrigerate at least 1 hour before use. You will only need 1 half of the dough to line a deep pie pan. You can save the other half for another pie or any other use you may have. While dough is chilling, make the crumb topping and the berries. Once the dough has chilled, remove from refrigerator and roll out into a flat layer. Line the bottom of a deep 9-inch pie pan with the dough.
In a medium sized bow, add the flour, sugars, salt and cloves. Stir.
In a separate the bowl, add the melted butter, vanilla and almond extracts and stir. Pour the liquid ingredients into the bowl of dry ingredients. Stir with a fork until blended and crumbly.
Preheat oven to 350°F.
In a large bowl, mix the blackberries, sugars, salt, lemon juice and flour. Crush some of the berries with the back of a spoon so they release their juices. Stir.
Pour berry mixture into a dough-lined pie pan. Top with the 3 tablespoons of butter. Place an even layer of the crumb topping on top of the berries. Bake for about 1 hour and 20 minutes. You may need to cover the crumb topping with foil half way through so it doesn't burn. Allow to cool before serving. YUMMY!
Let's throw in a Paula Deen recipe (seeing as how she's on everyone's buzz sheet lately...good and bad), and since I love peaches I went with her peach shortcakes recipe :
4 cups bisquick
1/2 cup sugar
1 1/2 cup milk
2 tablespoons melted butter
1 1/2 teaspoons almond flavoring
1 teaspoon Fruit Fresh (fruit preservative)
Splash warm water
1 1/2 cups sugar
2 cups heavy whipping cream
1/2 cup sugar
Vanilla Ice Cream
Preheat oven to 400 degrees F.
To make the shortcakes, mix the bisquick, sugar, milk, butter, and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans.
Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.
In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.
To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig.
Be back next month with more "fun in the sun recipes." And remember, if it tastes good don't eat too much because it's probably not good for you :(