Banana Nut Bread

I really should be folding laundry instead of typing this…but…this bread was so good I kinda feel like it’s urgent that I get this posted up here ASAP. I mean, it was really THAT good. The other awesome thing about this recipe is that it makes TWO loaves of bread instead of one, so you can have one to enjoy with your family and another one to shamelessly shove in your face after everyone goes to bed another one to share with someone you wanna make feel special. 😉

This was the first time I had ever made bread, but it’s kind of easy compared to normal bread because there’s no kneading the dough and having to let it rise (or whatever order that goes in), which is the part that intimidates me. All you have to do with this is mix everything together, pour it in the loafpan and let it cook…So I guess it’s kinda just like a giant cupcake.

I looked over at my bananas today and noticed that they were getting quite brown, which instantly reminded me I had pinned this recipe a few months back and completely forgot about it. I have always wanted to try making banana nut bread because I love love love it! This one in particular caught my eye because it had an entire block of cream cheese in it, and oh my, do I love cooking with cream cheese! I probably have a few boxes on hand at all time. I have no idea why but every time I go to the store I grab 1 or 2 more boxes just because I always am finding ways to use it.

So this, much like the strawberry coconut rum buttercream I posted, should probably require a stand up mixer, or at least a good electric hand mixer. I’m not saying it would be impossible, but you better have hulk arms if you want to attempt this with a bowl and whisk…

First, assemble your ingredients (sans the coffee maker and coffee) and preheat your oven to 350 degrees.

Start off by beating your softened butter and cream cheese together until they become one fluffy, delicious looking mixture. After that, gradually add in your sugar and lightly beat in your eggs one at a time. At this point it will look more like a runny, yellowish mixture. In a separate  bowl sift together flour, baking soda, salt, and baking powder. Gradually add it to your egg/butter/cream cheese mixture that you got going on (about half a cup at a time) mixing well after each addition. This will make it much less runny and yellow and turn it into a much thicker, light beige colored batter. Now grab you bananas and  mush them up as much as you can. Add the mushed bananas, crushed pecans, and vanilla to the mixing bowl until they are throughly incorporated into mixture…

After that, grease and flour your loaf pans (remember this makes two 8×4 loaves) to ensure it will easily fall right out of the pan when it’s done cooking. Once they’re ready to go, evenly distribute your banana nut bread mixture into the pans and pop them in the oven.

The original recipe says to bake for one hour, the blog I found this on says hers took 1 hour and 15 minutes. MINE took 1 hour and 45 minutes! I’m not sure if it was the fact that my oven sucks or that our electricity went out for a brief second while this was cooking and I forgot to immediately go press the button in the cabinet above my oven (I have no idea what it’s called, I just call it the “reset” button), but I had to eventually cover mine with foil because the tops of the bread were getting a little too golden brown for my liking but the wooden skewer was still coming out of the bread all gooey, so I guess just watch it around the 45 minutes – 1 hour mark and do whatever you feel like needs to be done. I wish I could offer up a better answer, but with three different people coming up with three different times, I’m not sure what to suggest besides that.

After they’re done cooking pull it out of the oven and let it cool on a wire rack for 5 minutes before you pop them out of the pans. Mine fell right out of the pan no problem.

After it’s all done cooling, slice and enjoy!

What you’ll need…

  • 3/4 cup of butter
  • 8oz of cream cheese
  • 2 cups of granulated sugar
  • 2 large eggs
  • 3 cups of flour
  • 1/2 t salt
  • 1/2 t of baking powder
  • 1/2 of baking soda
  • 1.5 cups of mashed bananas (about 4 bananas)
  • 1 cup of chopped pecans
  • 1/2 t. of vanilla extract

How to do it…

  • Preheat oven to 350 degrees
  • Mix together softened butter and cream cheese
  • Gradually add in sugar 1 cup at a time
  • Add in eggs, one at a time, mixing lightly between each egg
  • Sift together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to mixture ~1/2 cup at a time, mixing well after every addition.
  • Add in smashed bananas, chopped pecans, and vanilla extract. Mix until well combined.
  • Grease and flour your loafpans. Evenly distribute the mixture into two 8×4 in. loaf pans.
  • Bake in oven for 1 hour to 1.5 hours, making sure the tops do not burn (if they are too golden brown on top and the insides are not done cooking yet, cover with foil until a wooden pick comes out clean from the center of bread)
  • Remove from oven. Allow loaves to cool on a wire rack for 5 minutes before removing from loaf pans.
  • Slice and enjoy!

Recipe via sugarandspice-celeste.blogspot.com

Roasted Green Beans with Mushrooms, Balsamic, && Parmesan

So I’ve been dieting since after my birthday. I’ve dropped  lots of weight already by doing Turbofire, eating lots of fresh fruits and veggies and drinking water every other second of the day. As a foodie I’ve been kinda…bored with it. I would just kill to go to Five Guys and get the most greasy, fatty, carb loaded burger they have on the menu and then follow that with a large fry smothered in cheesy goodness…but I won’t. 😦

So anyway, I’ve been searching Pinterest for some good veggies recipes when I stumbled across this one. I knew instantly that I would love this because it included, 1.) mushrooms, 2.) parmesan and 3.) roasting vegetables. Roasting veggies isn’t only a healthier alternative to sauteing them in tons of oil or butter (guilty), but it brings out their actual flavors MUCH more. Sadly, this recipe sat on my pin board for quite some time before I got around to making it because I could not find the green beans that I was supposed to use, but a couple days ago I ran across them at Sam’s Club and scooped them up! And Luckily I had some leftover mushrooms from making Chicken Bella. 🙂

So this is pretty easy. You need to have about zero cooking skills to do this. First you need to trim your green beans. To do that (and I will quote the original poster of this recipe because she explains it SO much clearer than I would have), “An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end”. After that slice the pile down the middled so they’re in more bite size like pieces.

After you get them all trimmed and cut, toss them into either a bowl (that has a lid) or ziplock bag with your completely washed and dried mushrooms. After that whisk together 1.5 T of olive oil and 1 T of balsamic vinegar and pour them over your green beans/mushrooms. Try to get your veggies covered with the oil/vinegar mixture as evenly as possible (I put the lid on my bowl and shook it until I felt like they were covered pretty well). After that I let it sit, covered, in my fridge for an hour or so, but that’s just because it was way too early to be putting them in the oven for dinner.

When you’re ready, preheat your oven to 450 degrees and line the biggest baking pan you have (preferably something in the 9×12 range) with foil and spray with non-stick oil (I used olive oil) and dump your veggies right on top. Spread them out as good as you can and (optional) sprinkle italian seasoning on top (I probably used about a tablespoon, give or take some) and put it in the oven for 20-30 minutes. I took mine out at exactly 23 minutes.

Once removed from the oven sprinkle with 2 T of parmesan cheese and enjoy!

What you’ll need…

  • 8oz. of sliced mushrooms (I used crimini mushrooms)
  • 1lb. of fresh french style green beans
  • 1.5 T of olive oil
  • 1 T. of balsamic vinegar
  • 1 T. of italian seasonings (optional)
  • Cooking spray
  • 2 T. of freshly grated parmesan cheese

How to do it…

  • Wash green beans and mushrooms and allow them to dry.
  • Trim ends off green beans and slice them into bite size pieces.
  • Put green beans and mushrooms in a bowl with lid or a large ziplock bag.
  • Whisk together oil and vinegar and pour over vegetables.
  • Close bag or put lid on bowl (make sure it’s on there nice and tight or your ziplock is closed well) and shake vigorously, trying to get everything covered with the oil/vinegar mixture as well as possible.
  • Pour veggies into a foil lined baking pan, sprinkle on italian seasoning and put in oven for 20-30 minutes.
  • Remove from oven and top with parmesan cheese.

Recipe adapted from kalynskitchen.com

Easy Kiwi

So this doesn’t really involve cooking, and maybe this is nothing new to anyone but me, but I saw this on Pinterest and I find it to be really useful as I cut up kiwis all the time.

Jayden is in LOVE with kiwis, which is funny because initially upon seeing them she acted terrified to even be near them. She’s weird like that. Anyway, now she loves them and I’m so glad I found this helpful little tip. I won’t give directions, I’ll let the picture speak for itself.

Ps. If this is some widely known trick, sorry in advance, I just think this is so neato! 🙂

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Parmesan Roasted Red Potatoes

So incase you never catch onto this little fact, I’ll go ahead and share it with you…I looooooove potatoes…pretty much in EVERY form, especially when you add cheese!

This has been my go to potato recipe for a long while now. I make them quite frequently and I’ve never had a complaint. They’re just so easy and delicious. How can you go wrong with either of those adjectives?

Preheat your oven to 400 degrees.

Start out by cubing up 6 red potatoes. You could probably use any kind of potato you have on hand, but red ones are my fave and just about the only kind I buy besides the occasional baking potato. Once you get them all cubed up pull out a baking dish and pour in 4 T. of olive oil and toss your cubed potatoes on top. Using your hand or a spoon try to cover them the best you can with the oil. Once you get them all nice and covered mix up the following in a small bowl: 1/2 t. of garlic, 3/4 t. of salt, 1.5 t. of paprika, 1/4 t. of black cracked pepper, and 5 T. of shredded parmesan cheese (the kind that comes in a plastic container that you sprinkle on pizza and spaghetti). After you get all those together and mixed up dump them on top of your oily potatoes and (once again) using your hands or a spoon toss them around making sure they’re completely covered as evenly as possible.  Once you’re all done with those throw them in the oven for a TOTAL of 45 minutes, but remove them from the oven and stir every 15 minutes until time is up to ensure they don’t stick to the bottom of your baking pan. Enjoy! 🙂

What you’ll need…

  • 6 red potatoes, cubed into 1 in. pieces
  • 4 T. of olive oil
  • 1/2 t. of garlic powder
  • 3/4 t. of salt
  • 1.5 T. of paprika
  • 1/4 t. of fresh cracked pepper
  • 5 T. of shredded parmesan cheese

How to do it…

  • Preheat oven to 400 degrees
  • Cube all the potatoes into 1 in. pieces
  • In a baking dish pour in 4 T. of olive oil. Add in potatoes and toss until covered
  • Mix spices/cheese together and add to potato mixture. Toss and coat well.
  • Put in oven, removing and stirring every 15 minutes for a total of 45 minutes.
  • Enjoy! 🙂

Recipe from zoomyummy.com

Crunkcakes with strawberry coconut rum icing

I’m not trying to brag or anything, buuuuuut I’ve had quite a few requests to post this recipe up.

I’ve been slow on updating this blog because my head is so clogged with crap going on in my life, but the good thing about that is that the more stressed I get, the more I cook and bake, and trust me when I say this, I will be cooking and baking A LOT in the coming months. Soooo bittersweet.

Speaking of bittersweet, lets get to talking about these cupcakes crunkcakes. 🙂

I pinned this while I was pregnant with Elijah, so I have been anticipating making these for a few months now. Even after I was no longer pregnant I put off making them until a special occasion arose, and then my birthday came along and I felt it was the perfect excuse. When I told my mom I wanted to make my own cupcakes for my birthday cookout she objected immediately, but after I explained to her a little about these cupcakes she agreed. I was super excited to make these, and even more excited that my mom was going to watch the kiddos while I made them. Very seldom do I ever get the chance to cook or bake without little hands tugging at my shirt/pants saying, “Can I have some mama?”.

Alright, so lets start out with the fact that I was kinda lazy/in a hurry and decided to use box cake mix instead of making it from scratch. Sue me. I’ve actually read there’s not much difference when it comes to that sort of stuff. Maybe there’s an exception when it comes to things other than your basic vanilla and chocolate cake, but for stuff like this, unless you have the time, I would stick with the box.

So started by mixing up the cake mix as the directions say. I always replace the amount of oil it says for 1 stick of butter (Paula Dean would be so proud!), but thats just a personal choice. After you get done mixing but the batter pop them in some cupcake liners (don’t forget to spray them with oil!) and put them in the oven for the suggested time the box says.

While those are cooking pull out your stand-up mixer (if you don’t have a stand up mixer, or at least an electric hand mixer, I would suggest seeking another icing recipe or just buying some pre-made stuff…unless you have super strong, super spinny go go gadget hands) and mix up 1.5 sticks of ROOM TEMPERATURE butter and 1 cup of hulled and sliced strawberries. Mix them all up until they reach a consistency that resembles this one…

Then mix in 1/4 t. of salt and 1/3 cup of coconut rum (or 2 t. of vanilla if you don’t want to use alcohol) and blend it a little more. I didn’t get a picture after this step but the point is to get the strawberries a little more pureed. After that add in 7.5 cups of powdered sugar one cup at a time mixing well after each cup. You will eventually end up with something that looks very similar to this…

This recipe makes a LOT of frosting, which is awesome if you’re piping your icing on since you use so much more when you pipe (or at least I do). Once you get all that done put it in the fridge to chill so it won’t melt when you put it on your crunkcakes. I had an issue with this because the kitchen was SO hot that it was melting right off.

So by now all your cupcakes are probably done cooking. I would also recommend putting those in the fridge to completely cool. While that’s happening pull out our box of jello (I used strawberry, but next time I’ll play with the flavor, maybe kiwi? Do they make kiwi jello?) and mix it with 1 cup of boiling water and 1 cup of coconut rum (I used Captain Morgans). Mix it up until the powder is completely dissolved.

Once your cupcakes have cooled off a bit pull them out of the fridge and poke holes in the top using a fork or toothpick, making about 10-15 tiny holes. After you do that get your jello/rum mixture and spoon about 1-2 T. of it on top. The original recipe says 3 T. but I did my first 6 with 3 T. and holy crap, I felt like I was taking a straight shot of rum when I took a bite.

If you didn’t get the chance to let you crunkcakes cool really well before you did this, it’s not a huge deal, but I would def let them get nice and chilled before icing them. Once you get that all done pull out your icing of choice and frost them all up and enjoy! 🙂

Crunkcakes 

What you’ll need…

  • 1 box of vanilla cake mix (and the ingredients it takes to make it as directed on the box)
  • 1 box of Jello (I used strawberry)
  • 1 cup of light coconut rum
  • 1 cup of boiling water

How to make them…

  • Make vanilla cupcakes as instructed on the back of cake mix box, cook cupcakes as directed
  • Mix together 1 cup of boiling water and 1 cup of coconut rum with 1 box of jello
  • Let cupcakes cool and then poke 10-15 holes using a fork or toothpick
  • Spoon on 1-2 T. of jello mixture on top of cupcakes

Strawberry Coconut Rum Buttercream

What you’ll need

  • 1.5 sticks of butter
  • 1 cup of fresh sliced and hulled strawberries
  • 1/4 tsp of salt
  • 1/3 cup of rum OR 2 T. of vanilla extract (your choice)
  • 7.5 cups (2lbs) of powdered sugar

How to make it…

  • In a stand up mixer (or an electric hand mixer) mix together strawberries and room temperature butter
  • Add in salt and rum OR vanilla. Mix until most of your strawberries have pureed.
  • Add in 7.5 cups of powdered sugar 1 cup at a time mixing well after each cup is added.
  • Once well blended cover and chill until ready to use

Cupcakes recipe adapted from iheartcuppycakes.com

Frosting recipe from how2heroes.com 

I’m baaaaack! :)

I took a spur of the moment little mini-vacay the past 3 days to visit my friends in Greenville while the kiddies stayed in New Bern visiting with my in-laws. It was a lovely little escape from reality but I am so very glad to be home and get back into my regular routine. 

On a side note, I had a wonderful birthday visiting and hanging out with family and a few friends. The highlight of my birthday was fiiiiiiinally getting to make my “crunkcakes”. For those of you who are unaware of this, crunkcakes are cupcakes with alcohol in them, and yes, tomorrow I will be posting the recipes for them and my strawberry coconut rum icing. 🙂

I will now leave you with a teaser… 

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Honey Spiced Glazed Chicken

Chicken breasts are something I pretty much ALWAYS have on hand around my house. They’re so versatile, cheap, and (if you can find a good recipe) delicious! I’ve had quite a few hits and misses. If it doesn’t have enough flavor, I cannot bring myself to eat it. Plainness is the a no no in my kitchen, so glazes are always welcome.

For some reason we’ve been on a honey kick in this house lately. My oldest daughter is ALL about it. I think she would eat peanut butter and honey sandwiches every day for every meal if I would let her. Heck, maybe I should, its probably close to being one of the healthier food choices she makes.

Anyway, so because of this recent obsession with honey I just happened to have PLENTY on hand when I found this  recipe and I am so very glad I did because this one is a KEEPER. It kind of reminds me of my Sweet and Spicy Pork Chops recipe that I also adore. Sweet and spicy is def my “thing”. Anyway, I threw these together super fast and also got to use my broiler for the first time ever! It makes me sad I haven’t utilized it until now because I love it! it cooks the chicken so fast and it gives it a crispiness a regular oven wouldn’t. Most of these ingredients you probably have on hand, and the great thing about recipes like this is that they’re very customizable, luckily, the original recipe was perfect to me, but like I said, if spice isn’t your thing, leave out the chili powder and red pepper flakes.

Alright, now lets get down to it. Preheat your broiler (or oven if you don’t have a broiler in the top of your stove, I usually do 400 degrees for 20-30 min when I bake my chicken). Mix all those wonderful spices together and set them aside, then get your honey and apple cider vinegar and whisk them together nicely and set them aside as well. Now grab your chicken and and cover it in the spices mixture you threw together, get ‘em all good and covered nice and evenly. Line a baking pan with foil and put your chicken on there and pop it in your oven for about 7 minutes (unless you’re baking it, then just put it in there for the temp and times I recommended earlier) after its done, take it out, turn the chicken over and put it back under the broiler for another 7 minutes. After it’s all done on that side pull it out and brush the glaze over them veeeeery generously until it’s all gone. After that put it back in the oven for about 3-5 minutes to allow your glaze to warm up and get thicker (be careful not to leave it in there too long or the glaze will burn). After it’s all done pull it out of the oven and enjoy!

What you’ll need…

  • 4 boneless, skinless chicken breasts
  •  1 t. of salt
  • 1 t. of pepper
  • 1 t. of chili powder
  • 1 t. of red pepper flakes
  • 2 t. of garlic powder
  • 2. t. of paprika
  • 1/2 cup of honey
  • 2 T. of apple cider vinegar

How to make it…

  • Preheat broiler (or oven as directed above)
  • Mix together spices
  • Mix together honey and vinegar
  • Coat chicken in spices mixture
  • Place chicken on a foil lined baking pan and under the broiler for 7 minutes, then flip chicken over and cook for an additional 7 minutes on the opposite side.
  • After the chicken has cooked under the broiler for 7 minutes on each side remove from oven, brush on the honey/vinegar glaze (all of it) and return to oven for an additional 3-5 minutes
  • Remove from oven, enjoy!

Recipe via nutmegnanny.com

Mint Oreo Balls

Christmas before last my BIL and his girlfriend at the time made Oreo balls to give out as Christmas gifts. I was hesitant to try one because (get ready for this) I don’t like chocolate that much, but my husband INSISTED on me trying one and ohhhhhh my goodness I’m glad I did! This is chocolaty, but not too much. They’re perfect, in just about every way. I got the recipe from him with the intentions to make some but never got around to it and after awhile the thought was lost, UNTIL, I was (of course) scanning Pinterest and I ran across these. Not only where these the delicious Oreo balls that I had forgotten about Christmases ago, but these were MINT Oreo Balls (I looooove mint!).

So when the kiddies were somewhat focused on watching TV and eating a snack one day I decided to throw these together (I use the term “throw together” very loosely here, it actually took about an hour to an hour and a half from beginning to end) and they came out JUST as amazing as I expected! The hardest part about making these is probably setting them down once you dip them in the chocolate without making them look completely disheveled. I got the hang of it around the last five, but no matter what they looked like, they all tasted yummy!

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What you’ll need…

• One bag of mint Oreos
• One 8oz cube of cream cheese
• One 10oz bag of white chocolate morsels
• One teaspoon of peppermint extract
• 2-4 tablespoons of vegetable oil
• Green food coloring (optional, I didn’t use)

How to make it…

• Take 3-5 oreos and finely crush in food processor (I used my magic bullet) and set aside in a bowl for later.
• Take remainder or Oreos and crush to finest consistency in food processor (also used my magic bullet)
• Take softened cream cheese and mix thoroughly with the crushed oreos (minus the first 3-5 you set aside earlier) until it reaches a gooey sticky dough consistency. Roll dough into small half inch balls and place on parchment paper and set in fridge to chill until you are done melting chocolate.
• Melt white chocolate morsels either over a double boiler or in the microwave with desired amount of vegetable oil (I used two tablespoons and placed the entire bag of chocolate in a large microwave safe mixing bowl and heated/stirred in 30 sec intervals until completely melted). After melted add one teaspoon of peppermint extract and stir until well blended. Add food coloring to reach desired green color (optional)
• Take Oreo balls and dip in the melted chocolate and set on parchment paper. (I did this by dipping the balls in the chocolate one at a time by setting them on a fork and letting the excess drip off the bottom before setting them down on the paper. Half way through I also added about 1-2 tablespoons of vegetable oil and put it back in the microwave for 30 seconds and stirring to thin out the chocolate because it was starting to clump up)
• Once you have finished coating all your balls in chocolate take the small bowl of crush Oreos and sprinkle desired amount on top.
• Set balls in fridge to chill and let chocolate harden and enjoy! 🙂

Recipe via amandeleine.com

Butterfinger Pie

Yes, you read that right, now roll up your tongue and put it back in your mouth.

Butterfingers are unquestionably my faaaaaavorite candy bar, however I’m not too fond of most pies.  You won’t catch me blogging about making too many unless I have some sort of change of heart. BUT this is the exception.

When I say I don’t like pie, I mainly am referring to the fruit filled pies. I’ve never been a cobbler fan either to be honest. I would much rather eat a cupcake (I think I would probably always rather eat a cupcake but that’s beside the point). Now I WILL jump on a whipped topping filled pie, maybe a pecan or peanut butter pie here or there (Pumpkin? Key Lime? Lemon Curd? No, thanks) but this pie takes the….cake? Hmmmm…

This is probably one of the easiest things I’ve ever made. I cannot for the life of me remember where I got this recipe from, but I can guarantee you they left out a very important detail when writing out this recipe that was KEY, but don’t fret, I will make sure you don’t become a victim like I did. I had to do one of the MOST heart breaking thing after I made this the first time…

Are you ready?

I had to throw it away! Yes, I know. Tragic, horrible, a “party fowl” if I may.

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This pie has 4 ingredients. Pie crust, cool whip, butterfingers, and cream cheese. That’s IT. You start out by crushing 6-7 (of course I recommend 7 😉 ) regular sized butterfingers. You can use a food processor, magic bullet, or, if you don’t have anything along those lines, a ziplock bag and a mallet will also work. Once they are crushed reserve about 3/4 a cup of your finely crushed butterfingers to use as a topping for your pie. Your next step is to mix your cool whip and cream cheese together until it is FINELY BLENDED. Remember back a second ago where I said the original recipe left out an important detail? Yeah, that was it. I mean I know it’s kind of a given, but seriously, make sure it’s softened, I recommend putting it in the microwave to make sure it blends with the cool whip REALLY well because there is nothing like having little chunks of cream cheese mixed in with your sweet cool whip and butterfingers. Gag. Anyway, once you have those two blended well, throw in your crushed butterfingers (sans the 3/4 cup you reserved) and mix them in all nice until your heart is content. Then, pour all the yummieness into your pie crust, get it looking all pretty and pie like, and then top it with the remaining butterfinger pieces! After that cover it and put it in the fridge overnight (or at least 4 hours, I know the temptation is STRONG).

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So there you have it, super delicious, super easy, sent from the heavens above, Butterfinger Pie. Thank you and you’re welcome. 🙂

What you’ll need…

  • 1 graham cracker pie crust
  • 1 12oz container of cool whip
  • 1 8oz block of cream cheese
  • 6-7 butterfingers

How to make it…

  • Crush butterfingers until they are almost at a powdery consistency (reserve 3/4 cup for topping)
  • Blend room temperature cream cheese and cool whip until FINELY BLENDED (I still strongly recommend microwaving it for about 30 seconds prior to mixing it with the cool whip)
  • Mix in crushed butterfingers and blend well
  • Pour mixture into pie crust and form
  • Top with remaining crushed butterfingers
  • Place in fridge overnight (minimum of 4 hours)
  • Enjoy!

Sweet and Spicy Pork Chops

I will admit, until recently, I loathed pork chops.

I had them a couple times at my MIL’s house and they were bearable, but when I tried to cook them at home the one and only time ever (before this recipe) they came out tough, no flavor, AND they messed up my sautéing pan by leaving black burn marks all over it (it totally wasn’t my fault…) so I had pretty much hung up my apron on trying to ever make any kind of pork chops ever again.

One day while browsing Pinterest I stumbled upon this recipe. Now there are a few things about recipes that catch my eye and make me want to try them. A few of those reason have to do with price, easiness, and how many of the actual ingredients I have on hand already, and this recipe met all those prerequisites!

Now before I get into talking about these delicious chops, I would like to say that I adore the blog this came from (link above andat end of post). We are a military family, one income, three kids, myself, and the husband. We are far from ballin’, so like I said above, price is KEY when I cook and pick out my recipes. The person who writes the blog this came from breaks down price in all her posts which I think is awesome. I know food prices aren’t the same everywhere, but they’re bound to be in the same ballpark, so like I said, I highly recommend checking her out!

Ok, now lets get down to it…

This is about as easy as it gets. Turn your oven on to 350 degrees. Grab you sugar and spices, mix them all up (brown sugar, cayenne pepper, garlic powder, paprika, salt and pepper) and cover you (thawed) pork cups with it until it is ALL gone (I’m not gonna lie, sometimes I make more and smother them with it, I adore it). Pull out your skillet and pour about 2 T. (or enough to cover the bottom of your skillet) of olive oil into it. Turn it on med-high heat and throw the chops in there for about 5min on each side.

Now grab a baking pan and line it with foil (because we’re lazy and hate scrubbing pans), place you chops on there and pop it in the oven for about 5-10 minutes (depending on how fast your oven cooks). Once you pull them out drag them in the glaze at the bottom of your skillet and enjoy!

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What you’ll need…

  • 4 thick cut pork chops
  • 1/4 cup brown sugar
  • 1/2 t. garlic powder
  • 1/2 t. paprika
  • 1/2 t. cayenne pepper
  • 1/2 t. salt
  • 1/2 t. pepper
  • ~2 T. olive oil (depending on the size of your skillet)

How to make it…

  • Preheat oven to 350 degrees
  • Mix together sugar and spices
  • Coat chops in sugar/spice mixture
  • Heat oil in skillet on med/high heat and cook seasoned chops about 5 minutes on each side
  • Transfer to foil lined baking sheet and cook in oven for 5-10 minutes until cooked through (don’t cook too long or they will get tough)
  • Remove from oven and drag in glaze in the bottom of skillet.
  • Enjoy!

I would like to say that once you transfer your chops to the baking pan, TURN YOUR BURNER OFF! The glaze gets hard and is nearly impossible to get off after that. After you drag your chops in the glaze once they’re done cooking, fill your skillet with warm water and let it sit until you do dishes. TRUST ME, you’ll want to do this unless you enjoy scrubbing your pans. 🙂

Recipe via Budgetbytes