Wednesday, May 29, 2013

Peppermint Chocolate Coffee

Peppermint Chocolate Coffee

(no pic at this time)

1 to 2 Tbl Chocolate Syrup*
1 to 2 Tbl Milk or 1/2 & 1/2 or Vanilla Creamer
1/2 Tsp Peppermint Syrup or Baking Chips, shredded*
1 Coffee Cup Fresh HOT coffee

Topping:
Whip Cream
Chocolate Shavings


Mix Choc and peppermint into your coffee, top with whip cream and choc shavings.
*The amount of choc and peppermint you use is based on your taste preferences.

This is a holiday morning/breakfast treat and favorite in my house.

Fruity Breakfast Bread and Muffins



Fruity Breakfast Bread and Muffins also called Availability bread is a family favorite.  We make this for camping, healthy snacks, and any other time.  It's really quit moist and good.  The batch shown in the photos, was a double batch.  We always do double batches when making these, because it's so good.  The recipe below is a single batch. 

You need:
Dry Ingredients
2 C. Oats
3 C. Flour
1/2 Tsp. Baking Powder
1 Tsp Salt
1 Tsp Baking Soda
2 Tsp Cinnamon*
1 1/2 C. Sugar
1 C. Raisins (Optional)
1 C. Chopped Nuts (Optional)
Wet Ingredients
3 Eggs
1 C. Vegetable Oil
1 Tbl Vanilla
3 C. Fruit or Vegetable 
(Chopped/Grated/Mashed/or Pureed - We use Puree)

*You can use up to 2 Tbl cinnamon depending on your prefference for Cinnamon in your food. 

What to do:
Preheat oven to 350 Degrees.
Mix all dry Ingredients, except Sugar, Raisins and Nuts, Set aside. 
Mix raisins and nuts in separate bowl, set aside.
Beat eggs and Sugar together, add oil, then add vanilla, then fruit/veg Puree.
Slowly add dry ingredients to your wet ingredients until blended.
Last add in your nuts and raisins.
Grease your bread pans, or line muffin tins with paper liners (I've found that a light mist of non stick spray helps even with the muffin pan liners).  This will on average make 3 9x5 bread pan loaves, or 3 dozen muffins.

Bake 1 hour for loaf pans, or until a tooth pic inserted in the middle comes out clean.  For muffin pans bake 1/2 hour, check at 20 min with tooth pic.

Allow to cool, serve and enjoy.







Mushroom Soup Porkchops


Mushroom Soup Pork chops are easy, and good.  Only I tend to use cream of chicken and mushroom soup.  In the photos on this post, I doubled the soup amount to have it as a gravy for mashed potatoes as well.

You need:

1 Tbl Veg Oil
4 Pork Chops (I use thick cut)
1/4 C. Water
1 can of Cream of Mushroom with Roasted Garlic Soup
OR
1 can of Cream of Chicken and Mushroom soup with
1 Tbl  Minced Garlic


What to do:
In your skillet with medium high heat, heat your oil and add your chops.
Cook the chops on each side for 5 min, totalling 10 min cook time, OR until your chops are lightly browned.
Set chops aside
Pour off the fat (if you choose)
Pour water, and soup into your pan and mix, add chops back in with the soup, and heat to a boil.
Reduce heat to low, cover and simmer for 5 to 10 minutes, until the chops are no longer pink in the middle.

Serve with veggies and side.  We usually do a mixed veggie and either mashed or cooked and cubed up potatoes, we double the soup so we can use it as gravy and have left overs.