Sugar Cookies

I've tweaked the original recipe in a couple of ways using ideas from "allrecipe" reviewers and other cookie recipes. Instead of butter, I used margarine...which didn't make it any softer but did give it a nicer taste; instead of 1 tsp. vanilla, I used 1-1/2 tsp. for added flavor; and the key to making them soft, as I've discovered with all cookie recipes, is 3/4 package instant vanilla pudding mix. Just throw it in with the flour/baking soda/baking powder mix and voila! Soft sugar cookies :) I also threw in some chopped walnuts in half of my batch, just for some variety ;)
Here's the original recipe ("Easy Sugar Cookies" from allrecipes.com):

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
   

Pork Chops in Gravy

The first time I made this, I cooked three center cut pork chops for about 35 minutes and topped it off with chopped green onions. This time I cooked seven thin pork chops but was too lazy to go out and buy green onions. So I stuck with the recipe except that I seasoned the chops with garlic and onion powder along with salt, and also peppered the gravy. Both times it came out great but I think next time, if I cook as many chops again, I'll use 1 cup of water instead of 1/4 cup. With only 1/4 cup water, the chops took longer to cook and they sucked up most of the gravy.
Here's the original recipe ("Gravy Baked Pork Chops" from allrecipes.com):

• 4 (1 1/4 inch thick) pork chops
• salt and pepper to taste
• 1 tablespoon butter
• 3/4 cup milk
• 1/4 cup water
• 1 (10.75 ounce) can condensed cream of mushroom soup

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
3. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
   

Slow Cooked Ribs in Maple Syrup and Soy Sauce!

I've tried this recipe two ways: the recipe's way and my way, as inspired by the recipe. It came out just fine when I followed the recipe but the maple syrup affected my blood sugar, so I had to alter it a bit.
I placed 6 boneless country-style ribs in the slow cooker, seasoned them with Johnny's Seasoning Salt, garlic powder and onion salt. I then poured about 1-1/2 tbs. of soy sauce and 1- 1/2 tbs. of dark corn syrup over the meat, mixed everything together by hand, and then poured about 1/2 to 3/4 cup water (or until water covers 2/3 of the meat) into the cooker. I cooked it for 10 hours, not lifting the lid even once to check on it or stir it. While it was on warm, I threw in some onions and let it sit for about 15 min, or until the onions were soft.
It was a lot of meat for just my husband, me and our baby (she got to try a little), but it was so good we were more than happy to have so much left over!

Here's the original recipe ("Slow Cooker Maple Country Style Ribs" from allrecipes.com):

• 1 1/2 pounds country style pork ribs
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 2 tablespoons dried minced onion
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon garlic powder
• 1 dash ground black pepper

DIRECTIONS

1. Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

Chocolate Chip-Cream Cheese Muffins

It's the cream and, of course, the cream cheese that make them so soft and fluffy! I love 'em. When I started stirring the cream in with the butter and cream cheese, I got worried that it wouldn't work without a mixer; but it came out perfectly after 17 minutes in the oven. I didn't make any alterations to the recipe, either, although I don't think adding a little brown sugar next time would hurt at all :D
Here's the recipe ("Chocolate Chip Cream Cheese Muffins" from allrecipes.com):

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 egg, room temperature
• 1/2 cup cream
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners.
2. Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
3. Bake in preheated oven until tops are golden, about 20 minutes.

The Good, the Bad and the Eh...

Since Allrecipes.com doesn't let its members blog for free, I've decided to start my own food blog where I can record all of my cooking victories as well as my disasters. I thought about making a family cookbook to list all of the recipes we would use again, but seeing as how our printer isn't cool enough for our computer anymore, this blog will have to do!

Disaster #1 wasn't worth taking a picture of, but it was a simple fried pork chop recipe. I thought it would be so easy! Season chops, dip in egg, coat with flour, lay in large skillet on medium heat...all produced this one result: the realization that I am more of an oven-girl. Forget stove-top cooking! From now on, it's either the slow cooker or the oven.

Speaking of disastrous fried pork chops...we still have two in the fridge left to finish :(