Pork Chops

Last night I fixed the baked pork chops that is so easy and everyone seems to like. I haven't found anyone that has tried this recipe that didn't say they loved the pork chops this way.
There are only four ingredients.

Place pork chops (center cut or butterflied) in a baking dish, salt and pepper. Last night I sprinkled on a little seasoned salt, too.

Place a slice of onion on each chop.

Drop a spoonful of mayonnaise on top of each chop and spread to cover the pork chop.

Sprinkle grated Parmesan cheese on top of the mayo. A little or a lot, it is up to you.

Bake at 400 degrees for one hour.

Easy, easy but very good.

Foolproof Standing Rib Roast

This is what I'm cooking for dinner tonight. It is recipe from Paula Deen at Foodnetwork.com

1 (5 pound) standing rib roast (beef)

Allow the roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degrees. Rub roast with salt, pepper, garlic powder. Place on a rack in a roasting pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees and reheat the roast. Important that you do not remove the roast or open the oven door from time roast is put in until ready to serve.

I buy my rib roast from the Kroger Grocery Store. The butcher has to cut the size roast I need. It was scary to cook such an expensive cut of meat this way, but this is the third time I have followed this recipe and the meat has been very good. The first roast only weighed 3 pounds and got a little too done, but was still very tender and tasty.

Cream Cheese Cookies

These are James' favorite cookies. They have a strong cream cheese taste, so you need to like cream cheese to like these cookies. We first got this recipe over 20 years ago from a comedy show that Carl Reiner was hosting. He announced this was the best cookie recipe ever and between comedy acts he gave out one ingredient. I wrote it down and baked the cookies for some time before the recipe was lost. James never forgot about them and a long time later I thought to search for the recipe on line and found it posted as Carl Reiner's Cream Cheese cookies. I have made sure to keep the recipe safe this time around!


3 ounces Cream cheese; softened
¼ pound butter
9 tablespoon sugar
9 Pecan halves; finely chopped
1 cup Flour

Preheat oven to 350. Cream together cheese and butter. Add sugar gradually, creaming after each addition. Add peacans. Fold in flour and blend until smooth. Drop dough by teaspoonfuls onto ungreased cookie sheet. Flatten dough with wet fingers until wafer thin. Bake 10 minutes.

Pineapple Delight

This is one of James' favorites.

20 oz pineapple tidbits (drained)
4 cups bread cubes
1 cup butter
2 cups sugar
3 eggs, beaten
1 small can sliced pineapple
cherries, pecans

Mix pineapple and bread cubes. Melt the butter, combine with sugar and eggs. Mix well. Pour sugar mixture over pineapple in a baking dish. Place 4 slices of pineapple on tip, sprinkle with pecans and cherry halves. Bake at 350 degrees for 30 minutes.

Cheesy Tortilla Soup

This is another recipe from sister, Carolyn, that I make quite a bit during cold weather. Very easy and delicious.

4 cups chicken broth
1/2 tsp white pepper (I use black pepper)
1/2 cup butter or margarine
1 cup Monterey Jack cheese - (I use a bag of shredded mixed Mexican cheese for both)
1 cup Cheddar cheese
1 pint Half and Half
1 cup cooked diced chicken
1/2 cup flour
1 small can diced green chilies
10 oz can Rotel (Mexican if available)

Bring broth and pepper to boil. In saucepan melt 1/2 cup butter, stir in flour. Cook over low heat until smooth. Add flour mixture to broth. Stir well. Add cheeses, half and half, and rest of ingredients.

Serve with warm tortilla chips or strips.

Mexican Meat Dish or Dip

This is a good recipe I've made for years. I believe it came from my sister, Carolyn. When the girls were in school, I would send a double recipe in a crock pot to school parties and they would lick the pot clean. The kids liked to eat it as a dip with Mexican chips. At home, we spoon it over the chips and top with lettuce, cheese, onions, tomatoes and taco sauce.

2 lb ground beef
1 t salt
1 lb stick or boxed chili (found in the fresh meat dept. Petite Jean makes a chili
in stick form)
1 lb Velveeta cheese
1 (8 oz) sour cream
1 can Ro-tel
1 small jar taco sauce
2 cans hot beans (I use only 1)

Brown ground beef, add salt. Put in stick chili and Velveeta, cook until melted. Keep stirred. Add beans, Ro-tel (may be blended for smoothness) and taco sauce. Cook to combine. Just before serving, add sour cream and stir well. Serve as stated above.

Chicken and Wild Rice Casserole

I found this recipe in a Southern Living magazine. I have made a few changes due to what we like in a dish.

1 (6.2 oz) pkg fast-cooking long grain and wild rice mix
2 T butter or margarine
1/2 cup chopped green and/or red peppers and onions mixed
2 1/2 cups (about 3 small-medium) cooked, chopped chicken
2 cups shredded cheese (divided)
1 (10 3/4 oz) can cream of mushroom soup, undiluted
8 oz sour cream
1/2 cup milk
1/4 t pepper
1/4 t salt (may not be needed)

optional - 1/2 cup soft breadcrumbs and 8 oz sliced, drained water chestnuts

Prepare rice accorkding to package directions, set aside. Melt butter in large skillet over medium heat; add onions and peppers (chestnuts if used). Saute 10 min or until tender.
Stir in rice, chicken, 1 1/2 cups cheese and rest of ingredients. Spoon mixture into lightly greased 2 qt casserole. Top with bread crumbs if desired.

Bake at 350 degree for 30 minutes or until throughly hot and bubbling. Sprinkle with remaining cheese and bake 5 more minutes.