Instructions:
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.
Created by Merle O'Neal
PRACTICALLY PERFECT PINEAPPLE CAKE
Submitted by Denise Gill
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 24
This Practically Perfect Pineapple Cake is loaded with pineapple flavor! Made without butter or oil, it's incredibly moist and topped with a delicious pineapple fluff frosting!
Author: Trish - Mom On Timeout
Ingredients:
Cake
2 1/4 cups all-purpose flour
1 1/4 cup granulated sugar
2 tsp baking soda
1 tsp vanilla extract
20 oz can Dole crushed pineapple in 100% juice,
do not drain
2 eggs
Frosting
1 3.5 oz package vanilla instant pudding mix
1 20 oz can crushed pineapple, do not drain
12 oz Cool Whip or 1 cup heavy whipped cream
Instructions:
Cake
Preheat the oven to 350 degrees.
Grease and flour a 9x13 baking dish.
In a large bowl, whisk together flour, sugar, and baking soda. Mix in vanilla extract, crushed pineapple, and eggs until combined. Pour into prepared baking dish and bake for 25 to 30 minutes
or until an inserted toothpick comes out clean.
Let cool completely.
Fluff Frosting
Whisk pineapple and pudding mix together until combined.
Gently fold in the Cool Whip or whipped cream until incorporated.
Spread on cooled cake.
Refrigerate for at least 30 minutes before serving.
Having experienced some incredible food dishes at our bi-annual pot lucks, we know there are some great cooks who reside in our neighborhood! We created this page so that we can highlight the favorite recipes of our St. Andrews neighbors. If you want to share your recipe on this page, contact us via Email with an attached photo of the recipe (please make sure it is readable) and with a photo of the dish, if possible. Write "for Cook's Corner" in subject line.
You may also contact Joanne Kerr at 321-591-4267 or jograce55@aol.com for any assistance.
Ingredients:
1 lb of pizza dough
1-2 chourico sausages cut into thin slices
eggs (as many as you want for topping pizza) or even no eggs if you want.
1 small onion (thinly sliced)
1 clove garlic (finely minced)
1 or more cups shredded cheese (any favorite)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
Fresh cracked pepper
1/4 cup Shredded Parmesan cheese
Flour or course corn meal for dusting pan
Instructions:
Sift dry ingredients into ungreased 8" square or round pan. Make 3 hollows: put the oil in one, vinegar in one, and vanilla in one. Pour cold water over everything and stir well with a fork.
Bake in preheated oven at 350 degrees for 35 - 40 minutes or until a toothpick comes out clean.
Topping:
You may sift a light coating of powdered sugar over the cooled cake or mix a small amount of water with the powdered sugar and drizzle it over the the cake.
INGREDIENTS:
for 2 servings
2 medium Yukon potatoes
4 tablespoons butter, melted
1 cup grated parmesan cheese, plus more for serving
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
Chopped fresh parsley, for garnish
2 wooden skewers
Ingredients:
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tbsp paprika
1 tbsp garlic powder
1 tbsp poultry seasoning
1 tsp dried oregano
1 tsp dried basil
4 thick cut pork chops
salt and pepper to taste
INSTRUCTIONS:
Combine all the ingredients into a large pot and bring to a boil over medium-high heat.
Lower the heat and let simmer for 20 to 25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.
Instructions:
Roll out the pie crust and put in a pie dish. Bake according to the package instructions. Place the sliced onions and butter a large mixing bowl and cook in a microwave oven. Cook until onions are translucent. Let the onions cool slightly and then add the cheeses and sour cream. Let all ingredients cool some more and then add the beaten eggs. Let everything sit for awhile and then pour the contents of the bowl into the pie shell.
Bake at 350 degrees for about an hour or until the pie is golden brown on top. If desired, sprinkle some bacon bits and parmesan on top.
7 CAN CHICKEN TACO SOUP
Submitted by Joanne Kerr
This is another super fast and easy recipe that is very easy to customize according your taste.
For instance, I like to put sliced avocados on top.
Ingredients:
3 chicken breasts
2 cans chicken broth
2 cans cream of chicken soup
1 box of dry stuffing mix
A little bit of butter
LEMON SPAGHETTINI
Submitted by Barbara Gocek
This is a delicious recipe. It calls for spaghettini but, I use Angel Hair pasta.
Serves 4-6
TORNADO POTATOES
Submitted by Melinda Hartner
Ingredients:
1 box of refrigerated roll out pie crust for one 11" pie
1 tbsp butter
2-3 large onions, thinly sliced
2 large beaten eggs
1/2 - 2/3 cup sour cream
1/2 - 2/3 cup cottage cheese
Handful of Asiago cheese
Handful of Gruyere cheese
Choose 3 more cheeses from among these milder cheeses-parmesan, cheddar, mozzarella, Monterey Jack, and/or Swiss. Handfuls each.
INSTRUCTIONS:
Preheat the oven to 325ºF (160ºC).
Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
BEEF TACO SKILLET
Submitted by Maxine Allen
ONION PIE
Submitted by Jean Johnson
Instructions:
Bring a large pot of water to a rolling boil over high heat. Salt it generously.
Zest the lemon with a Microplane grater or zester (no white pith). Squeeze the lemon and measure out 2 tablespoons of juice.
Combine the oil and lemon zest in a medium, heavy-bottomed saucepan over low heat. Cook, stirring now and again, for a couple of minutes, until the zest starts to sizzle gently.
Stir in the cream and increase the heat to medium-high. Bring to a boil, reduce the heat to medium and cook for 3 minutes, until the cream is heated through. Then whisk in the lemon juice, one tablespoon at a time, to form a thickened sauce. Turn off the heat and cover to keep warm.
Finely chop the parsley and basil; you should end up with about a tablespoon of each.
Add the spaghettini to the boiling water, reduce the heat to medium-high and cook according to the package directions (for al dente). Watch closely, as this thin spaghetti cooks quickly. Drain in a colander set in the sink, reserving 1/2 cup of the cooking water.
Return the pasta to the pot, then pour the sauce over it. Toss gently to combine. Stir in the cheese, herbs and a few grindings of black pepper. Add a splash or two of cooking water, as needed, to loosen the sauce. Toss once more, then divide among individual bowls, and serve with additional cheese.
Created by Patty Kraikittikun-Phuong
KEY LIME PIE
Submitted by Mike Donlin
This is a super easy and quite delicious version of a Key Lime pie recipe made without any eggs.
HAM AND SWISS QUICHE CUPS
Submitted by Shirley Harris
MAKES: 18 servings
SERVING SIZE: 1 mini quiche
PREP: 50 minutes
CHILL: 1 hour
BAKE: 20 minutes at 375°F
Ingredients:
1 recipe Pastry for a Double-Crust Pie
3 eggs. lightly beaten
1 1/2 cups whole milk
6 tablespoons sliced green onions (3)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 - 2/3 cup diced cooked ham
1 cup shredded Swiss or fontina cheese (4 ounces)
Directions:
1. Prepare Pastry for a Double-Crust Pie. Cover and chill about 1 hour or until pastry is easy to handle.
2. Preheat oven to 375 degrees F. Divide chilled pastry into 18 portions; shape each portion into a ball. Place a ball in each of eighteen 2 1/2-inch muffin cups. Gently press dough onto the bottoms and 1 inch up the sides of the muffin cups.
3. In a medium bowl combine eggs, milk, green onions, salt, and pepper. Ladle egg mixture into pastry-lined muffin cups, filling each about three-fourths full. Sprinkle with ham.
Bake for 20 minutes or until a knife inserted near centers comes out clean. Sprinkle tops of quiches with cheese. Let stand in muffin cups for 10 minutes. Using a sharp knife, carefully loosen sides. Carefully remove from muffin cups; serve warm
ONE PAN CHOCOLATE CAKE
Submitted by Jim Kerr
This is my mother's recipe, who was the best scratch cook and baker I have ever known.
SLOW COOKER PORK CHOPS II
Submitted by Avis Diefenbach
This is a wonderful way to cook pork and it's super easy. It's extremely tasty and tender. With a mixture of spices and garlic, it is terrific!
Author: ERINVDIX - Allrecipes.com
Prep: 10 minutes
Cook: 4 hours
Ready in 4 h 10 m
Instructions:
Grease the crockpot bottom with butter. Put the chicken breasts in the crockpot. Pour the entire contents of the dry stuffing mix over the chicken breasts. Mix together the broth and the soup, then pour it all over the stuffing and chicken. Give everything a stir to mix at all together.
Cook on high for 3 1/2 hours.
Ingredients:
1 1/2 cup flour
1 cup sugar
3 tbsp cocoa
1 tsp baking soda
1/2 tsp salt
6 tbsp vegetable oil
1 tbsp vinegar
1 tsp vanilla
1 cup cold water
Powdered sugar (for the top)
INGREDIENTS:
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14.5 ounces) petite diced tomatoes
1 can (15 ounces) sweet corn, drained
1 can (12.5 ounces) chicken breast, drained & flaked
1 large can (28 ounces) green enchilada sauce
1 can (14 ounces) chicken broth
1 packet taco seasoning
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
CHOURICO (PORTUGUESE SAUSAGE) & EGG FLAT BREAD
Submitted by Joanne Kerr
This is an easy recipe that can be personalized with your own cheese choices and made with or without eggs.
Ingredients:
1/2 cup Joe and Nelly's key lime juice (available in most stores. Do not confuse it with the lemon juice. They look alike).
1 14oz can sweetened condensed milk
1 8oz tub of cool whip (not low fat or low sugar)
1 ready made graham cracker pie crust
Instructions:
Mix all ingredients together (except the pie crust) and whip until quite thick. Pour mix into the pie crust. Refrigerate until cold. You may also, if you wish, buy an extra tub of cool whip and spread a layer on top.
Instructions:
Preheat oven to 425 F.
Spread out pizza dough into a thin desired shape on a cookie sheet that has been dusted with flour or course corn meal. Bake the dough in the oven for about 10-12 minutes.
In a small skillet add one teaspoon of olive oil and saute the onions and garlic for about 2 minutes on medium heat.
Add the sliced chourico and let brown for a few minutes. Set aside to cool.
When dough is cool, spread the chourico evenly on the dough. Sprinkle with the basil and the shredded cheeses.
Break the eggs gently and place evenly spaced on top. Drizzle the remaining olive oil over the eggs and chourico.
Top with fresh cracked pepper. Cook for about 15-20 minutes or until the dough is golden brown.
CROCKPOT CHICKEN AND STUFFING
Submitted by Trena Wallace
Serves 2-3
Ingredients:
Salt
1 small lemon
3 tablespoons extra-virgin olive oil
1 cup heavy cream
Leaves from 2 large sprigs fresh flat-leaf parsley
Leaves from 2 sprigs fresh basil
1 pound dried spaghettini (thin spaghetti)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper