Cake Balls

Today is Lu's 4th birthday...I made her cake in the shape of the #4, and then had a lot of the cake leftover, so I made cake balls. I read about these as an alternative to cake at graduation time in the paper and thought this would be the perfect time to try them. They are really good, but 1 is enough...even for me! (I used a red velvet cake, can of cream cheese frosting, and white almond bark.)

Cake Balls
1 cake, baked (like from a box)
1 can of frosting
1 lb. almond bark coating

Directions:
After baking the cake and letting it cool, crumble into a large bowl. Mix the frosting in. (I had to do this by hand.) Shape into walnut sized balls. (I used my cookie scoop.) Freeze. After they are frozen, melt almond bark and dip balls to coat well.

I did find it pretty sacrilegious to be dipping things in almond bark without my friend LeeAnn. We do Christmas baking together every year and that is her job because I don't have the patience and she likes it because she doesn't have to do anything with the oven. (We make a great team!!!)

Pork Chops and Gravy, Pumpkin Crunch

Tonight's Dinner, Posted 08/21/08
Apparently, I need to blog again, to catch up for lost time!!!
Tonight was "new" recipe night at the Munson's. I got this recipe from a blog and my family deemed it a success! We also had sweet corn, for the 3rd day in a row....only 5 ears left for the season!

Pork Chops and Gravy
4 pork chops
salt and pepper, to taste
1( 10¾ oz.) can cream of mushroom soup
1/2 large onion, sliced
6 oz.(1/2 can) evaporated milk
1/2 cup sour cream

Season pork chops with salt and pepper. Brown in oil, drain,and transfer to slow cooker. In a separate bowl, whisk together the mushroom soup, onion,and evaporated milk until smooth. Pour over chops. Cook in the crock-pot on high for 3-4 hours, or low for 6-8 hours. Stir sour cream into mixture during the last 30 minutes of cooking.

I decided to make this tonight, at 4 pm, so I just cooked the chops in the oven. (375* for 1 hr.)

Next time, I'll make mashed potatoes to go with it to use up all the gravy. And since I had 1/2 a can of evaporated milk left over and it seemed like fall today, I just HAD to make Pumpkin Crunch, one of my favorite desserts. (There are a million recipes out there for this..I made mine the quick, easy way tonight!)

Pumpkin Crunch
1 can of pumpkin pie mix
1 sm. can of evaporated milk
2 eggs
1 box of yellow cake mix
1/2 stick of melted butter/margarine

Mix pumpkin pie mix, evaporated milk, and eggs well. Pour into a 9x13 pan. Sprinkle dry cake mix on top and pour melted butter on top. Bake at 350* for 55-60 mins.

I've got a story with almost every recipe...when I first had it or when I've served it, but this recipe has its own stories-when my friend Steph used to own her restaurant, she would call me whenever this was on the menu, just to make sure I could get in on it! Also, the year my brother married my SIL, she brought this to Thanksgiving...I knew I loved her when she brought this!

Taco Casserole

As I said before, I like to *try* to make at least one new recipe a week...I usually do get this accomplished, but not all are winners. This week we had a winner! I was surprised that even Kurt liked it because he's not a huge taco seasoning fan. I think my mom made one that was similar when I was a kid.

Taco Casserole
1 lb. hamburger
8 ozs. tomato sauce
1 pkg. taco seasoning
2 c. crushed taco chips (I used Nacho Cheese Doritos)
1 c. sour cream
1 c. cottage cheese
2 c. cheese

Cook the hamburger, drain, and add tomato sauce and taco seasoning. Mix the sour cream and cottage cheese together. In a greased casserole, spread half the crushed chips, then half the meat mix, then half the sour cream mix, then half the cheese. Layer again. Bake at 350 degrees for 25-30 mins.

Corn Salsa

My family and I went to an apple orchard this month and they were offering corn salsa for sale. $7.95 a jar. Kurt's g'ma had some of this last year and thankfully created her own "much-less expensive" version. (Plus I had the veggies from my garden!) I think it is wonderful and love to serve it with Wheat Thins Veggie Crisps.

I made it this week because I wanted to can some. (and share with all of you readers!) I've never canned, but thought I would try anyway...my MIL had told me it was easy. I went online to verify her info and found her method hadn't been recommended since 1990...uh, no thanks, Mary! (I told her this and she reminded me I've eaten her canning and not gotten sick, but why take a chance now that I know!!?!)

Anyway, I took it to work (it makes a ton!-esp. if you're not canning it!) and got so many requests for the recipe.

Corn Salsa

1 c. sugar

2 t. salt

1 T. dry mustard

1 T. celery seed

1 1/2 c. vinegar

4 c. corn

1 lg. onion, chopped

1 green pepper, chopped

1 red pepper, chopped

2 cans petite diced tomatoes



Boil the sugar, salt, dry mustard, celery seed, and vinegar until combined. After the intital boil, add the veggies and return to boiling. Reduce heat and simmer for 20 mins.

Chicken Stir-fry: My Favorite Recipe

My absolute favorite food is my Chicken Stir-fry. The recipe comes from my mother who obtained it from a Bon Appétit magazine during the 1980’s. The only time it’s better then when I make it is when my mother does! And that’s only because I don’t have to do any of the prep work!

Chicken Stir-Fry
2 T. cornstarch
2 T. soy sauce
1 t. sugar
2 cloves of garlic, minced
2 chicken breasts, in strips

1. Combine the above to coat the chicken well.

1 C. water
1/3 C. soy sauce
2 T. cornstarch
½ t. dried red pepper

2. Blend and set aside.

Carrots (I usually use ½ - ¾ bag of mini carrots, cut in half)
Zucchini (chopped bite-size)
Onions (sliced)
Mushrooms (sliced)
Green beans (fresh, bite-sized)

3. Start by heating 1 T. of oil in large skillet. (Lately, I’ve just been using non-stick cooking spray.) Sauté chicken for 3-5 minutes, until done. Remove chicken and set aside. Heat an additional 1 T. of oil and stir-fry veggies for 5 mins., until crisp-tender. Return chicken to the pan and add the soy sauce mixture. Cook for 3-5 minutes, until slightly thickened. Serve over rice.

**Mom always adds peanuts with the soy sauce mix. I just throw them on top when serving.**

I usually start chopping the veggies earlier in the day, so that all I have to do later is cook.

I love making this, but it is time-consuming…that’s why I start chopping the veggies during the day. I once purchased an expensive bottle of sauce from Tastefully Simple thinking it would be close to the same…it sucked so bad, we tossed the rest of the bottle out!