Pork chops...tomorrow.

I had planned on making pork chops for dinner tonight in the crock pot, but plans change as they always seem to do.  We'll have them tomorrow, and I promise to include photos!

I made two desserts on Monday for family who was visiting Michigan from Texas.  I completely forgot to take photos.  Shocking, I know.  I'll include the receipes anyway, you'll still get the idea.  :)

Caramel Chocolate Chip Bars
Duncan Hines receipe
(makes 2 dozen)

Ingredients:
1 package Duncan Hines Moist Deluxe Caramel Cake Mix
1/4 cup water
1/4 cup firmly packed light brown sugar
1/4 cup butter or margarine, softened
1 cup semi-sweet chocolate chips

Directions:
Preheat over to 375 degrees F.  Grease 13x9-inch pan.

Combine cake mix, eggs, water, brown sugar and butter in large bowl.  Stir until thoroughly blended.  Mixture will be thick.

Stir in chocolate chips.  Spread in greased pan.

Bake at 375 degrees F for 24 to 27 minutes or until toothpick inserted in center comes out clean.  Cool completely in pan.  Cut into bars.

Toppings (optional):
Duncan Hines Creamy Home-Style Caramel Flavor or Chocolate frosting.

Sprinkle with chopped nuts, if desired.

Note:
I got this receipe off the side of a Ducan Hines cake mix box and have only made it using caramel cake mix.  I can only imagine you could use any flavor.  Cherry with chocolate frosting?  I may just have to try that!


Creamy Layered Fruit Sensation
http://www.kraftfoods.com/kf/recipes/creamy-layered-fruit-sensation-90571.aspx

Ingredients:
1 pkg (9 oz.) angel food cake, cut into cubes
3 Tbs orange juice
1/4 tsp almond extract
2 1/2 cups cold fat-free milk
2 kpg (4-serving size each) Jell-O Vanillia Flavor Fat Free Sugar Free Instant Pudding
1 1/2 cups thawed Cool Whip Fat Free Whipped Topping, divided
2 pkg (12 oz. each) frozen mixed berries, thawed, well drained

Directions:
Place cake cubes in large bowl.  Mix oranged juice and extract.  Drizzle over cake; toss to coat.

Pour milk into another large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.

Reserve a few berries for garnish; set aside.  Place half of the cake cubes in 2-qt glass seriving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture.  Repeat layers.  Cover with plastic wrap.  Refrigerate for at least 2 hours.  Top with remaining 1/2 cup whipped topping and reserved berries just before serving.  Store leftovers in refrigerator.

Notes:
The first time I made this, I made it exactly as the receipe directs.  The second time I used only frozen strawberries and chocolate pudding instead of vanilla.  The next time I make it, I'm going to use strawberries and vanilla pudding.  Everyone seems to love this and it's super low-cal and fat free!

I used vanilla extract the second time I made it because my aunt is allergic to nuts.  I didn't want to kill her!  I'm sure she's grateful.  :)

I remembered a photo!

My husband has been out of town on business for the last week, so I've had cereal three or four times for dinner. :) However, before he left, I made some banana nut muffins with the intention of giving them to him for his long drive down to Indiana. Half of the dozen went to my father-in-law, Ryan ate one, and I ate the other five. Oops.

Banana Muffins
Betty Crocker Big Red Cookbook - ninth edition













Ingredients:
Streusel Topping (if desired...I desired!)
1/3 cup milk (I used 2%)
1 cup ripe mashed very ripe bananas (2 medium) 1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour (if using self-rising flour, omit baking powder and salt)
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts

Directions:
1. Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2.5" x 1.25", with shortening, or line with paper baking cups.
2. Make Streusel Topping; set aside.
3. Beat milk, bananas, oil, and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Stir in walnuts. Divide batter evenly among muffin cups. Sprinkle each with about 1 tbl topping.
4. Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediatly remove from pan to wire rack. Serve warm if desired.

Steusel Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
2 tbl firm butter or stick margarine

Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.


I think they turned out pretty good! They tasted best warmed with a little butter. :) I have no idea when I'll be cooking next. I'm assuming we're going out for Mexican tomorrow at our favorite restaurant, Los Amigos. Yum!!