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Recipes
German Fried Apples
By Zopmama
Love this as a savory way to use apples
- 2 Tblsp. butter
- 1 red onion, chopped
- 4 tart apples, cored and chopped
- salt to taste
Easy Cheesy Loaded Grits
By Zopmama
1. Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage ...
- 1 pound mild or spicy bulk pork Johnsonville® Hot Italian Ground Sausage
- 1 small onion, chopped
- 4 cups water
- 1/2 teaspoon salt
- 1 cup quick-cooking grits
- 3 cans (4 ounces each) chopped green chilies
- 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
- 2 tablespoons butter
- 1/4 teaspoon hot pepper sauce
- 2 large eggs, lightly beaten
- 1/4 teaspoon paprika
- Chopped fresh cilantro
- 1 . Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
- 2 . In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
- 3 . Add green chilies, 3/4 cup cheddar cheese, 3/4 cup Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.
- 4 . Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, 50-60 minutes or until golden brown and set. Let stand 10 minutes before serving. Sprinkle with cilantro. Yield: 8 servings.
Pork Chops with Balsamic Reduction and Celery Pear Puree
By Zopmama
Season the chops on both sides with salt and pepper
- Celery Root-Pear Puree, recipe follows:
- 4 pork chops, about 8 ounces each
- Salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons minced shallots
- 1/4 cup balsamic vinegar
- 1 pound celery root, peeled and cut into 2-inch pieces
- 1 pound pears, peeled, cored, and cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- Pinch nutmeg
- Salt
- Freshly ground black pepper
Maple-Glazed Pork Chops with Pumpkin Polenta
By Zopmama
For the polenta: Heat the olive oil in a small skillet over medium heat
- Polenta:
- 1 tablespoon extra-virgin olive oil
- 4 fresh sage leaves, chopped
- 2 cups chicken broth
- 2 cups 1 percent milk
- 2/3 cup quick-cooking polenta
- 1 1/2 cups canned pure pumpkin
- 1/4 cup grated Parmesan
- Kosher salt and pepper
- Pork Chops:
- 4 (5-ounce) boneless center-cut pork loin chops
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup pure maple syrup
- 1/4 cup chicken broth, low-sodium canned
Refried Beans Without the Refry
By Zopmama
Flavorful refried beans that are cooked in the slow cooker
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1/2 fresh jalapeno pepper, seeded and chopped
- 3 T. minced garlic
- 5 t. slat
- 1 3/4 t. fresh ground black pepper
- 1/8 t. ground cumin
- 1/4 t. ground chipotle,
- 9 cups water
Harvest Sausage Casserole
By Zopmama
A short preperation time makes this a perfect weekday meal
- 1 lb. smoked sausage
- 2 med. Granny Smith Apples, cored and chunked
- 1/2 cup onion, chopped
- 1 can (15.5 oz) Great Northeren Beans, rinsed and drained
- 2/3 cup ketchup
- 1/3 cup maple syrup
- 2 teaspoons prepared mustard
- dash cinnamon
- optional: 1 cup chopped cabbage
Cranberry Apple Baked Pancake
By Zopmama
1. Preheat oven to 350. Place butter in a 9 inch pie plate
- 2 Tbsp. Butter
- 1/4 cup dried cranberries
- 1 small apple, peeled cored and chopped
- 1/4 cup packed brown sugar
- 1 tsp. finely shredded orange peel (set aside)
- 1/4 cup OJ
- 3/4 cup all-purpose flour
- 4 tsp. granulated sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 egg, beaten
- 1/2 cup buttermilk
- 4 tsp. cooking oil
Snappy Pumpkin Dessert
By Zopmama
combine gingersnap crumbs and butter; press into a ungreased 13-in
- 2 1/2 cups finely crushed gingersnaps (about 40 cookies)
- 1/2 cup butter or margarine, melted
- 1 package (8 oz) cream cheese, softened
- 1/2 cup confectioners' sugar
- 2 Tablespoons milk
- TOPPING;
- 3 cups cold milk
- 2 packages (3.4 oz. each) instant vanilla pudding mix
- 1 can (15 oz) solid-pack pumpkin
- 2 1/2 teaspoons pumpkin pie spice
- 2 cups whipped topping
- Additional whipped topping, optional
Blueberry Zucchini Squares
By Zopmama
1. Preheat oven to 350°. Grease a 15x12x1-in
- GLAZE:
- 2 cups shredded zucchini
- 1/2 cup buttermilk
- 1 tablespoon grated lemon peel
- 3 tablespoons lemon juice
- 1 cup butter, softened
- 2-1/2 cups sugar
- 2 large eggs
- 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh or frozen blueberries
- 2 cups confectioners' sugar
- 1/4 cup buttermilk
- 1 tablespoon grated lemon peel
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
Pumpkin Cupcakes with Cream Cheese Frosting
By Zopmama
These stay very moist. The amount of pumpkin spice is nicely balanced with pumpkin flavor
- Cupcakes:
- 4 eggs, slightly beaten
- 3/4 cup Mazola® Vegetable Plus! Oil
- 2 cups sugar
- 1 (15 ounce) can pumpkin
- 1 3/4 cups all-purpose flour
- 1/4 cup Argo® OR Kingsford's® Corn Starch
- 4 teaspoons Spice Islands® Pumpkin Pie Spice
- 2 teaspoons Argo® Baking Powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 tablespoon orange juice
- 1 teaspoon Vanilla Extract
- 3 cups powdered sugar