Celebrating the 100th post

To celebrate This Mama Cooks 100th post I am

doing a giveaway. I'm giving away Sandra Lee

Semi-Homemade grilling cookbook. Nothing like

a good BBQ in the summer! Just leave a comment and if you have any favorite recipes

for the grill, please share! I will pick a winner August 7th.

Cranberry-Apricot Stuffed Pork Chops

1/2 cup chopped, dried apricot

1/3 cup coarsely chopped sweetened dried cranberries

4 sliced green onions

1/4 cup chopped slivered almonds

2 tsp. grated orange peel

3/4 tsp. dried thyme, divided

3/4 tsp. garlic pepper, divided

3/4 tsp. ground ginger, divided

5 Tbsp. seasoned, dry breadcrumbs, divided

2 tsp. melted butter or margarine

4 (12 oz) boneless pork loin chops (about 1-1/2 inches thick)

1. Preheat oven to 425*F.  Combine apricots, cranberries, green onions, almonds, orange peel, 1/2 teaspoon of the thyme, 1/2 teaspoon of the garlic pepper, and 1/2 teaspoon of the ginger in small bowl.  Stir in 2 tablespoons of the breadcrumbs and the butter, mixing well.

2. Cut pocket in side of each pork chop, being careful not to cut all the way through.  Fill chops with stuffing; set aside.

3. Blend remaining 3 tablespoons breadcrumbs, 1/4 teaspoon thyme, 1/4 teaspoon garlic pepper, and 1/4 teaspoon ginger in small bowl.  Sprinkle evenly over pork chops, pressing lightly to coat.  Place in shallow baking pan.  Spray tops evenly with nonstick cooking spray, if desired.

4. Roast about 20 minutes or until internal temperature registers 160* F.

Serves 4.

Romaine Strawberry salad

Salad:

Romaine lettuce

iceberg lettuce

celery, chopped

sliced strawberries

candied slivered almonds

Dressing:

4 Tbsp. Sugar

4 Tbsp. Water

1 tsp. salt

1 tsp. Pepper

2 Tbsp. Vinegar

Mandarin Orange Salad

It has been a long time since I have posted any recipes on this blog so I have decided to unload my arsenal of salad recipes for the summer.

Lettuce- romaine & iceberg

Red Onion sliced

Gala Apple or Jicama cut into 1/4 inch pieces

Cream Cheese cut into small pieces

Mandarin Oranges

Slivered, sugar coated almonds

Dressing:

1/3 C. Orange Juice (I use the drained juice from the can of oranges)

2 tsp. sugar

1/2 C. oil

2 tsp. Red wine vinegar

1 pkg. Italian dressing mix

I don't have actual measurements for the salad, I just like to cut it up and put as much stuff in it until it is the way I like it. Put the first 4 ingredients in and when ready to serve add the oranges, almonds, and dressing and enjoy!

Stay tuned for more salad recipes

Pork Chops and Gravy

4 pork chops
Salt to taste
Pepper to taste
1 tbsp oil
1( 10¾ oz.) can cream of mushroom soup
1/2 large onion, sliced
6 oz.(1/2 can) evaporated milk
1/2 cup sour cream

Season pork chops with salt and pepper. Brown in oil, drain,and transfer to slow cooker. In a separate bowl, whisk together the mushroom soup, onion,and evaporated milk until smooth. Pour over chops. Cook on high for 3-4 hours, or low for 6-8 hours. (My Rival slow cooker cooked the meat in 4 hours on low. It depends on the slow cooker. The high setting on mine always overcooks everything.)

Stir sour cream into mixture during the last 30 minutes of cooking.

I just tried this recipe the other day and it was great(and easy!) Serve it with mashed potatoes and use the gravy for you potatoes too! Yum!

Pecan Sticky Buns

6 tablespoons butter
3/4 cup brown sugar
3 tablespoons light corn syrup
1/2 cup coarsely chopped pecans
6 frozen cinnamon rolls or
6 buttermilk biscuits

Preheat over to 350 for cinnamon rolls or 375 for
biscuits. Melt butter and stir in brown sugar and
corn syrup. Do not cook. Pour into a buttered 8 1/2
or 9 inch round cake pan. Sprinkle pecans evenly.
Place frozen rolls or biscuits on top of mixture. Bake
for 20 to 25 minutes or until the tops are golden
brown. Cool 1 minute, then place a large plate on top
of the pan and invert to release the rolls. Spoon any
topping that is left in pan on top of rolls. Serve immediately!

And the winner is......

Krista is the winner of This Mama Cooks

birthday giveaway!

Congratulations Krista!

Send me an email brysonmelissa@hotmail.com

with your info and I will send you the

Jell-0 & Cool whip Favorite Desserts cookbook.

Thanks everybody who participated. Look

for more giveaways in the future!

Marinated Cucumbers and Tomatoes

1-2 cucumbers
2 large tomatoes
2 oz. water
6 oz. vinegar of choice
2 Tbs. sugar

Combine bite sized pieces of cucumber and tomatoes with other
ingredients in a non-metal container and place in refrigerator
for a couple of hours.

This Mama Loves to Cook Turns 1!

This Mama Loves to Cook really turned 1
in June, but with summer vacations I'm
a little behind. To celebrate this special
event I am giving a way a Jell-0 & Coolwhip
Favorite Desserts cookbook.

Just leave a comment about why you
like this blog. I will draw a winner July 18th!
I look forward to another great year of yummy
recipes. Keep the recipes coming!

Stuffed Green Peppers

6 medium peppers
1 pound beef
1/3 c. onion

1/2 c. water
1 16 oz. can tomatoes, diced
1/2 c. uncooked white rice
1 teas. Worcestershire sauce
4 cups sharp cheese, shredded

Cut tops from green peppers and discard seeds. Cook

the whole green peppers, uncovered in boiling water

for about 5 minutes; drain well. Sprinkle insides

of peppers lightly with salt. In a skillet cook ground

beef, onion till meat is browned. Add undrained

tomatoes, uncooked rice, water, salt, Worcestershire,

and a dash of pepper. Bring to boiling, reduce heat.

Cover and simmer about 15 minutes or till rice is

tender. Stir in cheese. Stuff peppers with meat

mixture. Place in a baking dish and bake at 350

for 20 to 25 minutes.

No Bake Cookies

I got this recipe from my blogging buddy Emily.

2 c. sugar
1/2 c. butter
1/3 c. cocoa
1/2 c. milk
3 c. quick oats
1/2 c. peanut butter
1 T. vanilla
1/2 c. coconut

Mix sugar, milk, butter, and cocoa in a heavy sauce pan. Boil
for one minute and butter is melted. Remove quickly and
add other ingredients. Drop by spoonfuls on a cookies sheet
and cool.

*These cookies are perfect for the summer because you don't have
to use the oven. :)

Marshmallow/Gelatin Popcorn Balls

3 cups marshmallows
3 tablespoons margarine
3 tablespoons flavored gelatin (your choice)
3 quarts of popped corn

Melt marshmallows and margarine in the microwave until
margarine is melted and the mixture is gooey. Add
dry gelatin. Mix well and over over popcorn. Toss.
Wet hands with water and shape into balls.

Fruit Pizza

This is the best fruit pizza recipe!

1 (14-16 oz.) package sugar cookie mix and ingredients needed on package to prepare

1 (8 oz.) package cream cheese(softened)

2 tbsp. sour cream

2 tbsp. powdered sugar

1 tsp. grated lemon rind

1 tbsp. lemon juice

2 to 3 c. sliced fruit of your choice

Preheat oven to 350* F. Mix cookie dough according to package directions. Lightly grease a 12 " pizza pan(or rectangle sheet). Press cookie dough into pan, about 1/8" thick. Bake 9-10 minutes or until edges begin to brown. Cool.

Combine cream cheese, sour cream, powdered sugar, lemon rind, and lemon juice and spread over the crust. Arrange fruit slices on top to create your own design-the possibilities are endless! Me and my girls made the flag pizza pictured above for the 4th of July.

Wave Your Flag Cake

4 cups fresh strawberries, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) red flavor jello
ice cubes
1 cup cold water
1 pkg. pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) Cool Whip


SLICE 1 cup of the strawberries; cut remaining strawberries
in half. Set aside. STIR boiling water into dry gelatin mix in
large bowl 2 min. until completely dissolved. Add enough ice
cubes to cold water to measure 2 cups. Add to gelatin; stir until
ice is melted. Refrigerate 5 min. or until slightly thickened
(consistency of unbeaten egg whites). Meanwhile, line bottom
of 13x9-inch dish with cake slices. Add sliced strawberries and
1 cup of the blueberries to thickened gelatin; stir gently.
Spoon over cake slices. REFRIGERATE 4 hours or until firm.
Spread whipped topping over gelatin. Arrange strawberry
halves on whipped topping for stripes of flag. Arrange
remaining 1/3 cup blueberries on whipped topping for stars.
Store in refrigerator. Found recipe on Kraft Food website