THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Kay's Simple Pork Stir Fry

Stir fry dishes are so tasty and generally are very healthy.  Here is my pork stir fry recipe.  You could use chicken or beef if you prefer.  Just change out the gravy mix to match your meat choice.


2 pounds of thin, boneless center cut pork chops (slightly frozen makes it easier to
cut)
2 Tablespoons olive oil
1 medium onion chopped
2 Tablespoons prepared minced garlic
2 packs of pork gravy mix (I use McCormick)
2 1/4 cup water
3-4 Tablespoons soy sauce
3-4 Tablespoons dark brown sugar
1  20-ounce bag of frozen stir fry vegetables (I use one that contains broccoli,
    Italian green beans, carrots, baby corn cobs, water chestnuts, and red peppers)
1  4 ounce can of sliced mushrooms, drained (optional)
Seasoned salt
Pepper
Garlic powder


Season pork chops with seasoned salt, pepper and garlic powder.  Slice chops into ½ inch strips.  In a deep skillet, heat olive oil and lightly sauté onions for 2-3 minutes or until slightly transparent.  Add pork and cook, stirring frequently, for 3 minutes.  In a large bowl, whisk together gravy dry mix, water, soy sauce, brown sugar, and minced garlic.  Pour over pork and onions and bring to boil.  Reduce heat, cover and let simmer for 8-10 minutes. Pour in frozen vegetables and mushrooms and continue to cook for 17-20 minutes.  Stir frequently and avoid letting vegetables get soft.  Serve over rice and enjoy. 

Old Fashioned Southern Summer Squash Pudding

My grandmother and mother would always make squash pudding in the summer.  It was delicious and I loved eating a bowl full.  Unfortunately, I didn't get their recipes, but I found several online that I think, based on their ingredients and tastes, are similar to theirs.  I worked through a few and combined some elements and have this recipe to share with you.  It is simple, delectable, and comforting.  Perfect for those extra yellow summer squash from the garden.  You can also use white squash too. 


4 medium yellow squash or 5 medium white sauce.
3/4 stick butter, softened at room temperature
1 cup granulated sugar
2 Tablespoons vanilla extract
½ teaspoon ground nutmeg
3/4 cup all-purpose flour
4 eggs, lightly beaten
12 oz. can evaporated milk



Wash and slice squash into thin rounds. If the squash have large seeds, you will want to remove them, but it is not necessary. Place in a large sauce pot and cover with water and a dash of salt.  Boil for 10-15 minutes. You want the squash to be very soft.  Drain well.
Preheat oven to 350 degrees
In a large, deep mixing bowl, puree cooked squash.  Slice softened butter into about 10 slices (this will help butter to blend well).  Add sliced butter, sugar and beaten eggs. Mix for about 2 minutes.  Add flour, nutmeg, vanilla and milk.  Continue to mix until well blended.   Pour into greased 9x13 pan.  Bake for 1 hour.  Insert knife in middle to check for doneness. Knife should come out clean if done.  Once done, remove from oven and let cool.  Serve with whipped cream or cool whip on top and a dash of nutmeg.
Refrigerate leftovers.

Peanut Butter and Banana Cake with Chocolate Frosting

I wish I could claim this cake as my own, but I found it online and I can't remember where!  The frosting is another recipe I got from a friend years and years ago.  I just put the cake with the frosting and call it mine and DELICIOUS!

CAKE:
1 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
½  cup buttermilk (or just regular milk with a splash of vinegar)
3 medium very ripe bananas, mashed
½   cup peanut butter
2 cups flour
1 ½ teaspoons baking soda
½  teaspoon cinnamon
¼  teaspoon salt
1 cup semi-sweet dark chocolate chip morsels

Preheat oven to 350 degrees. In the large bowl , beat together the sugar and butter until light and fluffy. Beat in eggs, vanilla, peanut butter.
In a separate bowl (or your mixing cup if you don’t want to dirty another bowl), combine the flour, baking soda, cinnamon, and salt.
Add flour and buttermilk alternately to the batter. Stir in bananas. When well-blended, stir in chocolate chips. 
Pour batter into a greased 9×13 pan and bake for 30-35 minutes or until a tester comes out clean.
FROSTING:
 cup milk
 cup butter
 cups sugar
1 teaspoon vanilla
1 cup semi-sweet dark chocolate chip morsels
Combine butter, milk and sugar in a small saucepan. Bring to a boil over medium high heat and let boil for 45 seconds. Remove from heat and whisk in vanilla & chocolate chips until smooth and shiny.  Immediately pour over cooled cake.  (This is great over brownies too!) Let cool completely to set. 

Sprinkle chopped peanuts or chopped banana chips on top of cake before serving