Dec 122014
 

Cook

Orange-Sage Pork Chops

Orange-Sage Pork Chops

 Ingredients
  • 4 boneless center cut pork chops, 1/2-inch thick (about 1 1/4 lbs.)
  • 1/4 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 2 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided
  • 1 large orange
  • 1 Tbsp. chopped fresh sage leaves

Directions

  1. Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can’t Believe It’s Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
  2. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.
  • TIP: For a delicious variation, substitute lime for the orange and cilantro for the sage!  **I got this recipe from Ican’t believe it’s not butter website.  Doesn’t it sound great?


Link up an old pic folks! No rules, other than that.   Sign the linky & let me come & see your Flash from the Past & your Recipes!   Here’s mine!  

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This is my gramma on my dad’s side. I believe this is probably 1952 I don’t think gramma was too happy with Santa for some reason. lol

 

We’re still going with anything goes at Friendship Friday and I’ve been putting up old cartoons but my friend at Create with Joy had a great idea.  How about a linky to get some followers.  All you have to do is sign the linky and follow everyone else and they’ll follow you.  Let’s try it what ya say!!! Every week will be different and this week let’s start with Pinterest.

 

 THANKS EVERYONE & HAVE A GREAT WEEKEND!!!

  • Don’t forget “Monday’s Music Moves Me” & “Show Off Tuesday” next week & CHECK OUT MY GIVE-AWAYS in my side-bar!  See ya then!

 Marie, Queen Elf

Dec 052014
 

Cook

Cheese Bowl Dip

Christmas is almost here, and it’s my turn to have Christmas at my house this year.  Hubby’s family is coming here and we always have Chinese, but I like to make a little something to nibble on.  This year I’m making these little guys!  mmmm  tasty!
Ingredients
1 pkg. Hillshire Farm Lit’l Smokies
1 lb. velveeta, cut into ½” cubes
4 ounces cream cheese, cut into cubes
¾ cup dark regular or non-alcoholic beer
1/3 cup chopped green onions
¼ cup Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Dash ground red pepper
Dash ground black pepper
1 round (7-inch) bread loaf, top removed, hollowed out for holding dip
Directions:
-Open pkg. of Lit’l Smokies & heat per pkg. directions.
-Melt both cheeses over low heat in a heavy saucepan, stirring occasionally until smooth.
-Add remaining ingredients, except bread then stir until blended and heated through.
-Pour dip into hollowed out bread loaf and serve with heated Lit’l Smokies all around the loaf.  YUM!


Link up an old pic folks! No rules, other than that.  
 Sign the linky & let me come & see your Flash from the Past & your Recipes!   Here’s mine!  

Missy green velvetThis is my little girl who is probably four years old here so that would be 1984 and this little girl has her own little boy now.  How time flies!

We’re still going with anything goes at Friendship Friday and I’ve been putting up old cartoons. I hope you’re enjoying them. 🙂

 

 THANKS EVERYONE & HAVE A GREAT WEEKEND!!!

  • Don’t forget “Monday’s Music Moves Me” & “Show Off Tuesday” next week & CHECK OUT MY GIVE-AWAYS in my side-bar!  See ya then!

 Marie, Queen Elf

Nov 072014
 

SORRY I’M SO LATE! BUT BETTER LATE THAN NEVER 🙂Cook

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Gramma’s soup, and I’m making a big pot today because I’m sharing with some people in need. 🙂

HUGE POT – Boil the hell out of chicken (wings or legs) and a soup bone – if you can’t find a soup bone beef neck bones will do.  Then put in 2 beef bouillion and 2 chicken in.

Can of stewed tomatoes, Can of chicken broth (If you’re going to make a huge pot so you can freeze some use 2 cans.

Chop up one stalk of celery (I only use the leaves in the middle – chopped.
1 onion
1 bag of fresh carrots – chopped
a quarter of a turnip
1 parsnip – chopped
2 cloves of garlic

spices:
Garlic, accent, salt, pepper, oregano, to taste (oh I usually use celery salt if you don’t have that season salt does nicely.

Bring to a boil and then let simmer for four or five hours.  Then once the carrots are soft put in the tiny dot noodles adding as much salt as you would if you were cooking them seperate, and a teaspoon of oil, bring to a boil and then simmer for another half hour – all done.

this is your great – grandma nelly’s recipe
Bona Petite!  ~hehe~

Link up an old pic folks! No rules, other than that.   Sign the linky & let me come & see your Flash from the Past & your Recipes!   Here’s mine!  
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This is my oldest son and myself dancing at his wedding 15 yrs. ago.

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Blast from the Past 1954… Mom, my brother Jr. and guess who? hehehe I’m such a cutie pie! LOL And this was at my dad’s mom’s house!



We’re still going with anything goes at Friendship Friday and I’ve been putting up old cartoons. I hope you’re enjoying them. 🙂

This one being the next holiday is Thanksgiving.. Charlie Brown’s Thanksgiving… ENJOY!

So how about this week I ask you to leave a comment on any my reviews.  They are looking mighty bare!  If you leave a comment & tell me you did I’ll come by you & do the same!  Now if you need something different like a follow on Twitter or Pinterest or Facebook or just for me to follow you do the same here, and I’ll do the same by you.  Just let me know what it is.  THANKS EVERYONE & HAVE A GREAT WEEKEND!!!

  • Don’t forget “Monday’s Music Moves Me” & “Show Off Tuesday” next week & CHECK OUT MY GIVE-AWAYS in my side-bar!  See ya then!

Happy Cook xmasdolly_gmt