A couple times a year I get the urge to purge.
We’ve never really accumulated a lot of useless things.
Moving every 2-3 years and restricted to a weight limit when moving our personal things in the military really helped.
We’ve been living on the farm 4 years in May. This is the longest we’ve ever lived in one home.
When I left home, my folks gifted me a cookbook with all our favorite family recipes.
A few of them are 4-H cooking contest winners.
And for the last 20 years, I’ve been adding to it. Mostly stuffing the recipes in it.
Over the last couple weeks, I’ve misplaced my kids’ favorite coffee cake and cheesy bread stick recipes.
I’ve scoured the internet and can not find the same coffee cake recipe.
I’m really heart broken over that one. Not as sad as my taste buds. Though my pants may like me better. LOL!
I’d finally had enough.
I sat down at the table and pulled everything out.
Making a trash pile of recipes we didn’t really like or I hadn’t made in years.
And a keep pile of our favorites and family staples.
Then finally sorting them out in the right categories in my book.
I should have done this years ago! It would have saved me time and frustration.
My goal has been to create a cookbook for my nieces, nephews and my own kids as they graduate from high school.
The first graduates next month! I may be burning the midnight oil to get it accomplished.
My goal is also to share a couple times a month with you!
There is nothing more frustrating than trying a new recipe to find you don’t like it.
I find when I search the internet for a recipe, I tend to stick to those by Betty Crocker or Taste of Home.
It seems you can’t really go wrong with one of their recipes.
So take a minute, and check out a few of our favorites. You won’t be disappointed!
SAN FRANCISCO PORK CHOPS
yield: 4 SERVINGS prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR
Tender chops in a delicious sauce are great over noodles or thin spaghetti.
- 1 tablespoon vegetable oil
- 4 Rural Roots Ranch (3/4 inch-thick) boneless pork chops
- 1 clove garlic, minced
- ⅓ cup beef broth
- 2 tablespoons cup soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons vegetable oil
- ¼ teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 2 tablespoons water
- Heat 1 tablespoon vegetable oil in a skillet over medium heat.
- Brown chops in hot oil, about 5 minutes per side.
- Remove pork to a plate, reserving the oil in the skillet.
- Cook and stir garlic in reserved drippings until fragrant, about 1 minute.
- Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar.
- Return pork chops to skillet and pour soy sauce mixture over the chops.
- Bring sauce to a boil, cover skillet, and reduce heat to low.
- Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
- Transfer chops to a serving platter.
- Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes.
- Pour sauce over chops to serve.
We like to double the sauce, so there is plenty for our noodles.
Adapted from Allrecipes.com
GREEN CHILI PORK ENCHILADAS
yield: 8 SERVINGS prep time: 30 MINUTES bake time: 20 MINUTES total time: 50 MINUTES
- 1 lb Rural Roots Ranch ground pork
- 3 cups (12 ounces) shredded Mexican Blend Cheese
- 1/2 cup chopped Onion or Green Onion
- 1 can (19 oz) Green Chili Enchilada Sauce
- 8 flour tortillas
- ¾ cup Sour Cream
- 1 can (4.5 oz) Chopped Green Chilies
- 1 can (16 oz) refried beans
- Sliced Green Onion (For Garnish)
- Sliced Black Olives (For Garnish)
- Brown pork in a skillet over medium heat.
- In a medium bowl, combine pork, 2 cups cheese, green chilies, refried beans and onions.
- In a small skillet, bring enchilada sauce to a boil, remove from heat.
- Dip each tortilla into heated sauce briefly to soften.
- Spoon ⅓ cup of the pork mixture and 2 tablespoons of sour cream down the center of each tortilla.
- Roll and place tortillas seam-side down in a 12″ x 8″ inch baking dish.
- Pour remaining enchilada sauce over top.
- Sprinkle with remaining 1 cup cheese, sliced green onions and olives.
- Bake 20 minutes at 350º until bubbly.
Our family tends to find ½ of an enchilada plenty filling. So I make the enchiladas in two 9×9 pans placing 4 of the tortilla rolls in each.
We serve one for dinner and put the other in the freezer after it has cooled for a quick dinner on busy nights.
Adapted from Familycookbook.com
And you can’t forget something for a sweet tooth!
My kids have made this Chocolate Chip Cookie recipe SO many times, they have it memorized.
CHOCOLATE CHIP COOKIES
yield: 3 DOZEN prep time: 15 MINUTES bake time: 45 MINUTES total time: 1 HOUR
- 1 ½ cups butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla
- 3 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (12 oz) packaged of Nestle Semi-Sweet Chocolate Chips
- Preheat your oven to 375 degrees F.
- With a stand mixer, cream together butter and sugars.
- Add eggs and vanilla.
- Add remaining ingredients except for chocolate chips and mix well.
- Add chocolate chips and stir just until combined.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 8 to 12 minutes or until light brown. It will vary depending on your oven.
- Cool slightly before removing from baking sheet.
Adapted from Betty Crocker
Did you try one of our recipes? What’d you think of it?
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