Buttermilk Ranch Dressing

This is a fast and easy homemade ranch dressing recipe that our family loves! With real mayonnaise and buttermilk, this recipe makes an extra creamy and tangy dressing that goes great with salad, veggies, pizza, calzones and more. 

Ingredients:

1 cup mayonnaise 

1 cup buttermilk

1 teaspoon parsley flakes

3/4 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder 

1/8 teaspoon ground thyme 

Whisk all ingredients together until smooth. 

Serve with your favorite salad, veggies, pizza or calzone!

Enjoy! 

Pecan Crusted Pork Chops

If you're a fan of pork chops, then I would like to recommend this recipe to you!! These pork chops come out juicy and tender every time! The pecan breading with Cajun seasoning adds a wonderful flavor to the crunch. Pair these with your favorite side and potato for a delicious home cooked meal that the whole family is sure to love! These would also go great with a fresh salad and my homemade Ranch Dressing!

Here's what you will need.

Ingredients:

4-5 boneless pork chops

1 egg

1/2 cup flour

1/2 cup finely chopped pecans

1 Tablespoon Louisiana Cajun seasoning

Oil for frying

You can begin by heating your skillet to 375 degrees or medium/high heat(don't add the oil yet). Next finely chop your pecans. I like to use my handy dandy crank nut chopper. But, if you don't have a nut chopper like this one, use your food processor, knife or crush them with a rolling pin between two pieces of wax paper. I have seen nut choppers for sale similar to these on ebay and amazon for approx. $12-$15.

Next combine 1/2 cup all-purpose flour, 1/2 cup chopped pecans and 1 tablespoon of Cajun seasoning. Feel free to alter the amount of Cajun seasoning to suite your tastebuds! If you can't find Louisiana brand Cajun seasoning, any other type of your favorite seasoning can be substituted.

Begin by whisking one egg.  Using a fork, place one pork chop in the egg mixture, coating both sides. Next place egg coated pork chop in flour/pecan mixture and again, coat both sides thoroughly.

Now it's time to add the oil to your pre-heated pan.  I use canola oil but other oils work well too, such as olive, vegetable, etc.  The oil should cover the bottom of your pan and be approx. 1/4-1/2 inch deep. You can tell if the oil is hot by holding a flour/pecan covered pork chop over the oil and let a little flour fall into the oil.  If the flour sizzles immediately, then it's probably hot enough to add the pork chops. If the flour falls to the bottom of the oil with very little sizzle, then let the oil heat a few more seconds.

When the oil is hot enough for frying, lay your first coated pork chop in the hot oil. Continue coating the remaining pork chops and laying them in the hot oil one by one until all are nestled in your pan cooking to perfection! Allow to fry for 3-5 minutes or until the crust appears to be turning a nice golden color.

Turn pork chops and continue.

Yum! Look at all that crunchy pecan goodness!!
The pork chops will be done when they reach an internal temperature of 145-155 degrees.
Enjoy! Let me know what you think! Thanks!

Homemade Chewy Chocolate Chip Cookies

If you are looking for a moist, chewy, melt in your mouth chocolate chip cookie recipe, then look no further! Pictures cannot begin to describe the deliciousness of this cookie. We make them so much at our house, I have the recipe memorized! This recipe also works well for cookie bars. 

Ingredients:

1 cup butter(2 sticks)

1/2 cup granulated sugar

3/4 cup packed brown sugar

1 egg

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 package chocolate chips

Begin by preheating your oven to 375 degrees. 

Next, get out your large mixing bowl and microwave (approx 45 seconds on high) the 2 sticks of butter until approximately half melted. This is an important step in the chewiness of the cookies. Melted butter makes chewier cookies than room temperature butter. Also, I like to use real salted butter for my cookies but margarine works well too. 

Next, add 1/2 cup granulated and 3/4 cup packed brown sugar. 

Using your electric mixer, mix on high speed until mixture becomes light and creamy. This is also an important step in the chewiness.  Creaming the butter, sugar and egg well helps make the cookies soft and chewy.  Next add 1 egg and continue mixing on high until mixture once again becomes light and creamy. Use a rubber spatula to scrape sides of bowl as needed. 

Next add 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons vanilla extract. Mix well. 

Next add 2 1/4 cups all-purpose flour and mix on low speed just until combined. 

Now we save the best for last! The chocolate chips!!! To me, this is the most important part. It's like icing on the cake.  For some reason, I prefer milk chocolate chips over semi-sweet. I'm not sure why. I've just always been a milk chocolate fan. Even with other candy and sweets. I'm milk chocolate all the way! Ok anyways....enough about my love affair with milk chocolate. On with the show. Incorporate the chocolate chips either with the mixer on low speed or a spatula. 

Next, using your handy dandy cookie dough scoop, create delicious mounds of mouth watering cookie dough and space evenly on your favorite baking sheet. I prefer my pizza stone as it creates a nice crispy bottom while preserving the chewy gooey goodness in the middle of the cookie. For all you cookie dough lovers, try your best to refrain from eating the raw cookie dough. ;-)

Next, bake at 375 degrees for 8-10 minutes or until lightly golden. It's very important to NOT over bake your cookies! 

Now all you have to do is sit down, relax and enjoy one your delicious chocolate chip masterpieces.  Even pour yourself a glass of milk. You deserve it!! Your family will be oohing and awing every time they sink their teeth into one of your cookies! 

Enjoy! Let me know what you think! Thanks!!!