Buttermilk Salad

Buttermilk Salad Ingredients

Short bread cookies
1 small can madarin oranges
1 small can pineapple chunks
2 cups Buttermilk
1 large cool whip
1 large pkg vanilla pudding

Directions:

In a mixing bowl combine the buttermilk, cool whip, and vanilla pudding. Mix together until it is creamy and smooth. Then stir in by hand oranges and pineapple. Crush up the cookies and sprinkle on top (I let each person just put on their own)

Baked Pork Chops

Baked Pork Chop Ingredients:

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Notes: I didn't use the white wine and just added a little more milk, also I sauteed some mushrooms and onion and mixed that in with the sauce for more flavor. It was a hit at my house.

White Cupcakes With Strawberry Frosting

Mix
1 Pillsbury White Cake Mix
1c Flour
1 c. Sugar
Add:
1 ¼ c. Water
4 Egg Whites
1/3 c. Oil
1 c. Sour Cream

Frosting:
2 Cubes Butter
¼ pkg Cream Cheese
1 2lb pkg Powder Sugar
1 Cup Pureed Fresh Strawberries
1 tsp. Vanilla
1 tsp. White Vanilla
Blend until light and fluffy

bake 350 for 18-22 min

This frosting makes a lot so you might want to cut it in half. These are some of the best cupcakes ever.

Breadsticks with Parmesan Butter

Prep Time: 25 Minutes
Cook Time: 10 Minutes

Ready In: 35 Minutes
Servings: 36

Ingredients:
2 (.25 ounce) packages active dry yeast
1/2 cup sugar, divided
2 cups warm water (110 degrees to 115
degrees), divided
3 tablespoons vegetable oil
1 egg

1 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Directions:
1. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
2. Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
3. Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.

Blue Ribbon White Bread

My friend emailed me this recipe and she said it was to die for.



Prep Time: 20 Minutes
Cook Time: 35 Minutes

Ready In: 2 Hours 40 Minutes
Servings: 24

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45
degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water

1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted

Directions:
1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.