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Skillet Pork Chops with Mushrooms

Skillet Pork Chops with Mushrooms

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Skillet Rosemary Pork Chops

Skillet Pork Chops

This is a very easy recipe for the delicious punch it packs.  Granted, it has heavy cream in it, but the juice from the chops and the onions dilute it just enough that it isn’t overly rich.  If you buy the mushrooms already sliced, the biggest work is dicing the shallot.

Skillet Pork Chops

You start by pan-searing the chops to develop that nice brown crust.  A pinch of sugar sprinkled on each chop helps develop that beautiful color.   Then remove them to a plate while you’re sautéing the mushrooms and shallots in a little butter.

Megs Breakfast Casserole

Once the mushrooms and shallots are done, add the cream and scrape up the wonderful browned bits on the bottom of the skillet.  Return the chops to the pan, nestling them into their bed of mushrooms and shallots and continue cooking until the chops are done.  About 4-5 minutes.

Megs Breakfast Casserole

That’s it.

You can fix this with anywhere between one to four chops.  You’re only limited by the number of chops that will fit in your skillet.  Mine will hold four, but they’re pretty cozy.  You don’t need to change the quantity of the other ingredients.  It works regardless.

Depending on who you’re serving and how many chops you use, this will serve one to four, and that’s assuming everyone has a whole chop.

Skillet Pork Chops

I use dried rosemary in the recipe because I prefer it to the overpowering edge of fresh rosemary.  But I did want some fresh cut rosemary for the pictures. (I think it really pops, don’t you?)  But when I went to cut some off my rosemary bush, I found it was dead. (We operate on a survival of the fittest routine around here.  I plant them, water them in and they are pretty much on their own.  They either make it or they don’t.)

Well, this one didn’t.

I wasn’t interested in the 30 minute round trip to the store, so I decided to borrow some from our wonderful neighbors and dinner party partners in crime, Dick and Dianne.  Dick is a world class gardener, so I figured I’d snip off a couple inches from his lush rosemary plant and all would be well.  Except, Dick and Dianne weren’t home.  That’s not a problem, because we’ve given each other free reign to our herb gardens.  We rarely use it, but this time I made an exception.   Except, Dick’s two rosemary ‘bushes’ were 2 inches tall.  WHAT??  How does that even happen?  Well, now his two rosemary ‘bushes’ are about 1 inch tall.

Skillet Pork Chops

So.  After work tomorrow I’m going over to the local Home Depot and buy the biggest rosemary bushes they have.  Then while Dick is gone I’m going to swap them out and see if he notices.  :  )

Skillet Pork Chops

These Skillet Rosemary Pork Chops are really, really good.  Normally, I would brine pork before cooking it, but I wanted a quick dinner and this sauce more than makes up for the lack of brining.

I hope you enjoy them!

Megs Breakfast Casserole

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Megs Breakfast Casserole

Or Make Now

 

Ready for a Great Dinner?

Excellent!  (You don’t even have to mangle the neighbor’s plants.)  

 

4 from 1 vote
Skillet Pork Chops
Skillet Pork Chops
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Don't worry - the cream mixes in with the juices from the chops and the mushrooms, so it's not too rich.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Betsy Edwards
Ingredients
  • 2 tablespoons canola oil
  • 1 to 4 pork chops bone-in (about 1 inch thick)
  • 1 large shallot diced
  • 1 (8 ounce) carton button mushrooms sliced
  • 1/8 teaspoon dried rosemary crushed or powdered
  • 1 cup heavy cream
  • 2 tablespoons butter
Instructions
  1. Season each pork chop on both sides with 1/2 teaspoon salt, 1/2 teaspoon pepper and a pinch of sugar.   Heat oil in a large skillet over medium high heat until hot, but not smoking.  

  2. Cook chops until browned on one side, about 3 - 4 minutes.  Turn chops and cook on other side until browned.  Remove chops to a plate.

  3. Reduce heat to medium and add butter, 1/8 teaspoon salt, rosemary, shallots and mushrooms.  Cook 5 - 6 minutes, stirring periodically.

  4. Add in heavy cream, stirring to combine and scraping up any brown bits on the bottom or the skillet.   Add in chops and any accumulated juices on the plate.  Simmer 5 - 6 minutes, or until chops are done.

 

Still hungry?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars
We have a WONDERFUL group of friends in the neighborhood who get together regularly for dinner parties.  There are 3 couples total.  Meet Dawn, Bill, Dianne and Dick.
Sopapilla Cheesecake Bars

They are every bit as nice as they look.

 

There was a severe storm several years ago when we were in Hawaii on vacation.  The strong winds blew down a large tree across our drive way, smashing a nearby Sweet Bay Magnolia and completely blocking our driveway.  When we arrived home at 10:30 pm, after a 23 hour long series of tiring flights (another story for another time), the fallen tree was cut into logs, the logs were hauled to the log pile (about 250 feet away), the drive way was swept clean and the Sweet Bay Magnolia had been trimmed back with the damaged sections removed.

Sopapilla Cheesecake Bars

This, my friends, is what it’s all about and the kind of neighbor we should all try to be.

 

We have been having these dinner parties with these neighbors monthly for the past 13!! years.  We’ve enjoyed everything from pizza on the front lawn to 6 course gourmet dinners.  Most of the best meals I’ve ever eaten have been at one of our tables.  I’ll be sharing these recipes with you in the months to come.

In the meantime, our most recent dinner party was on Cinco de Mayo.  It was Bill and Dawn’s turn to host and here is Dawn’s menu

Planning on starting outside Friday at 7 p.m., so dress accordingly!  Pool will be open, but not heated….

Cinco de Mayo Menu

Chicken Tortilla Soup
White Cheese Queso and Chips
Baja Fish Tacos
Tequila Lime Chicken Tacos
Mexican Street Corn Nachos
Sopapilla Cheesecake Bars

See why we LOVE these meals!  (This is only the tip of the iceberg.)   So today I’m going to share Dawn’s Sopapilla Cheesecake Bars.  They are a quick, easy and fun dessert.  The kids can help make them!

A sopapilla is a kind of fried pastry generally made using a quick bread recipe.  It’s traditionally served in areas with Spanish heritage in the Americas.  Popular throughout Mexico, it’s a great treat for Cinco de Mayo.  Dawn’s version is much easier and every bit as delicious.   Made in a 9 x 13 inch baking dish it can be sliced into 3 x 6 squares for 18 servings.  It will keep marvelously, covered in the refrigerator for 1 day.

You can serve it as is or with a slight drizzle of honey.  I think it’s perfect without the honey, but then I’d choose potato chips over chocolate.  How about you?

Pin for Later

Sopapilla Cheesecake Bars

Or Make Now

 

Sopapilla Cheesecake Bars
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Made in a 9 x 13 inch baking dish it can be sliced into 3 rows x 6 rows for 18 servings. It will keep marvelously, covered in the refrigerator for 1 day.  It tastes good on day 1, it's OUTSTANDING on day 2.

Course: Dessert
Cuisine: Mexican
Servings: 18 servings
Author: Betsy Edwards
Ingredients
  • 2 (8 ounce) cartons cream cheese softened
  • 1 cup sugar
  • 2 (8 ounce) tubes crescent rolls (sheets work best, you'll use 1 as base and 1 on top of the cheesecake mixture)
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • ½ cup butter softened
Equipment
  • 1 9” X 13” baking dish
Instructions
  1. Preheat oven to 350 degrees. Spray 9” X 13” baking dish. Beat cream cheese with 1 cup sugar and vanilla until smooth. Unroll crescent dough and shape into 9” X 13” rectangles. Press one into bottom of dish.
  2. Bake the dough for 5 minutes. Remove dough from oven and evenly spread on cream cheese mixture, then cover with remaining dough. Stir together ½ cup sugar, cinnamon, and butter.  Dot the mixture over top sheet of dough.

  3. Bake until dough is puffed and golden brown, about 30 minutes. Remove from oven and cool completely before cutting into 3 rows by 6 rows for 18 squares.

MAKE AHEAD NOTE:
  1. Store, covered, in the refrigerator for up to 1 day.

 

Want more Desserts?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Potato Salad

Potato Salad

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Perfect Potato Salad for your Summer BBQ & Entertaining

Potato Salad

It’s almost SUMMER!!!  And I, for one, can’t wait. I’m ready for some potato salad.  Right now.  There are a lot of marginal potato salad recipes out there. You know the ones I’m talking about. The potatoes are waxy or undercooked, there isn’t enough creamy stuff to bind the whole thing together, the flavor or texture is too uniform, or – worst of all – the potatoes, which are supposed to be the star of the show, are bland and uninspiring.

Don’t get me wrong. I love potatoes.

Really love them.

If it’s got potatoes in it, I’m your girl!  But I’m often disappointed with potato salads.

This potato salad recipe is the culmination of many years of small improvements. I started with mom’s recipe (which was pretty great already) and modified it to include crunchy dill pickles for added zing. Next I switched out the new red potatoes for Yukon golds.  As you’re gently mixing the ingredients together some of the Yukon gold potatoes break down into a wonderful tangy mash.  That’s what gives it that great creaminess.

Potato Salad

Then I added some green onions for color and flavor.   It was very good, but something was still missing. Although their texture was perfect, the potatoes were still bland.

Finally, several years ago I found the secret.

The secret ingredient?   Pickle Juice.

Potato Salad

Yep. Pickle Juice. I picked up this trick from reading the Food Lab by J. Kenji Lopez-Alt over at Serious Eats, a fantastic site. He’s a wonderful cook and I’m consistently impressed with his recipes.

Along with all of the great ingredients that give this salad a wonderful depth of flavor and lots of texture, the pickle juice when mixed with the hot potatoes infuses them with a wonderful tang. Combined with the creamy texture created when some of the potatoes break down and mix with the mayonnaise, this potato salad is insanely special.

Potato Salad

This Potato Salad can, and should, be made in advance. In fact, it’s best served the next day. Or you can cover and refrigerate for at least 3 hours before serving.  I love to use one of our family’s old green or yellow Pyrex bowls.  As you can see from the pictures below, it’s been through A LOT of rounds of Potato Salad.  Do you have a favorite family serving bowl or dish?

Potato Salad

Pin for Later

Or Make Now.

 

Hungry Yet??

Me too.  Let’s get started!

 

Potato Salad
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

It might seem like a lot of salt in the water to boil the potatoes, but that, along with the pickle juice is what gives the potatoes more flavor.

Course: Side Dish
Cuisine: American
Servings: 18 people
Author: Betsy Edwards
Ingredients
  • 4.5 pounds Yukon Gold potatoes peeled and cut into 1/2-inch chunks, that’s about 10 – 11 med/large potatoes
  • 1 tablespoon salt
  • 5 tablespoons pickle juice
  • 1 tablespoon yellow mustard
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 3/4 red onion diced
  • 4 green onions chopped
  • 5 spears Kosher dill pickles cubed (not Polish)
Instructions
  1. Measure dill pickle juice into a small bowl or measuring cup and set aside.

  2. Add potatoes and 1 tablespoon salt to 3 quarts water in a large saucepot. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer until potatoes are tender when pierced with a knife, about 25 - 30 minutes.
  3. Meanwhile, in another bowl, combine mayonnaise, mustard, red onion, green onions, pickles and 1 teaspoon salt.
  4. When potatoes are tender, drain thoroughly and add hot potatoes to a large bowl. Sprinkle pickle juice over potatoes and stir gently to coat.

  5. Gently fold mayonnaise mixture into potatoes.
Make Ahead Note:
  1. Potato Salad can, and should, be made in advance. It’s best served the next day. Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

 

Potato Salad for a Crowd

5 Reasons this is a Fantastic Large Group Potato Salad Recipe:

  1. It makes 5 pounds of potato salad.  This works out to 16 (5 ounce) servings or 20 (4 ounce servings).  If you are serving this as one of 4 or more items on a buffet, the average person will take a 4 ounce serving.
  2. It’s a great make in advance recipe.  In fact, it’s better the next day.
  3. It holds up well on a serving line.
  4. It’s very easy, it always turns out great and can be assigned out if you’re cooking in large quantities.  It’s far better than anything you can buy.
  5. Everyone loves it.
Potato Salad

Want more delicious recipes ?

Potato Salad

This potato salad is insanely delicious. You’ll never guess the secret ingredient. Here’s the recipe for all of your summer activities and BBQs. Be prepared for lots of recipe requests!

I’m so excited you are making one of my recipes and I would love to see how it turns out!  Make sure to share the aloha on instagram and tag me@alohadreams so I can see your masterpiece!

Follow me on Instagram . Have fun cooking, and be happy!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Ambrosia Salad

Ambrosia Salad

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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My Favorite Ambrosia Salad

Ambrosia Salad

Call it cliché. Call it retro. It doesn’t matter. Everyone still calls it delicious.   This recipe for ambrosia salad is loaded with pineapple, mandarin oranges, coconut and miniature marshmallows bathed in tangy cream. Who’d have thought, this fruit salad is one of my more requested recipes. It’s a special favorite among kids and teens.

Ambrosia Salad

Ambrosia Salad is a great option for your next get together, served as either a side or as dessert. With the prep done in just 15 minutes, this Ambrosia makes an easy, beautiful presentation for a special meal or a family dinner.

Ambrosia Salad

I like to cut the grapes and maraschino cherries in half. The bite-sized pieces are easier to eat.  It’s also very important to let the oranges and pineapple chunks drain for the full 15 minutes, otherwise your lovely creamy dressing will get watered down.

Ambrosia Salad

For me, the best part about ambrosia salad is the creamy sour cream and sweet whipped cream dressing. That slight sweetness and sour cream tang goes amazingly well with chunks of mandarin oranges, and sweet pineapple. Once the mini marshmallows absorb some of that creaminess, they become melt-in-your-mouth soft and wonderful.

Ambrosia Salad

You can use a whipped topping, but it only takes a few minutes to whip the cream and I think it tastes much better.  But if you’re pressed for time, you can always go for the stuff in the tub.  I like to reserve a bit of the shredded coconut to sprinkle over the finished bowl of Ambrosia.  It really looks great!  It’s a deliciously easy treat.  

What do you like in your Ambrosia?

Pin for Later

Or Make Now.

 

5 from 2 votes
Ambrosia
Ambrosia Salad
Prep Time
15 mins
Total Time
15 mins
 

You can substitute an 8 ounce tub of whipped topping, but it only takes a few minutes to whip the cream and I think it tastes much better.  

Course: Side Dish
Cuisine: American
Servings: 14 (4 ounce) serving
Author: Betsy Edwards
Ingredients
  • 1 (15 ounce) can mandarin oranges
  • 1 (20 ounce) can pineapple tidbits pineapple tidbits (2 cups)
  • 1 (6 ounce) jar maraschino cherries drained, pat dry, halved
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla
  • 1 1/3 cups light sour cream
  • 1 cup green grapes - halved (7ounces)
  • 1 cup coconut flaked, sweetened
  • ½ cup pecans chopped
  • 10 ounces mini marshmallows
Instructions
  1. Place the pineapple and mandarin oranges in a strainer and allow them to drain for 15 minutes.
  2. Meanwhile, drain the cherries, rinse, cut in half and set aside to drain.
  3. In a medium bowl, whip the cream with the vanilla and sugar until light and fluffy. Gently fold in half of the sour cream. Once incorporated, gently fold in the remaining sour cream. Add the Mandarin oranges, pineapple, maraschino cherries, and grapes. Gently stir to mix in. 

  4. Reserve 1/4 cup of the flaked coconut for serving.  Gently stir in the remaining coconut, pecans and marshmallows.  Chill for 1 hour prior to serving.

  5. Prior to serving, sprinkle reserved coconut over the top.

Make- Ahead Note:
  1. Ambrosia salad looks best served the day it's made.  The taste is not impacted if it's made up to a day ahead and served, but it won't look as good.  The whipped cream will deflate.

 

Large Group Info.

This recipe makes 3 pounds, 7 ounces of Ambrosia.  A 3 ounce serving size is very reasonable if this is one of 5 or more items on a buffet serving line.   A large serving is 4 ounces (remember it’s got a lot of light ingredients).  This Ambrosia recipe serves 18 (3 ounce) servings or 14 (4 ounce) large servings.  You should be able to safely plan on it serving 16.

Makes 3 pounds, 7 ounces

SERVES: 13 (4 ounce) servings, or 18 (3 ounce) servings

 

If you liked that, you’ll love these.

Potato Salad

This potato salad is insanely delicious. You’ll never guess the secret ingredient. Here’s the recipe for all of your summer activities and BBQs. Be prepared for lots of recipe requests!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Sweet Buttery Cornbread

Sweet Buttery Cornbread

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Sweet Buttery Cornbread for a Crowd

Cornbread for a Crowd

This is mom’s hardbound 1957 Betty Crocker Cookbook.  As you can see it has been well-loved, like some floppy-eared stuffed rabbit, hauled around from place to place until only love is holding it together.

Retro Recipes

As a little girl it fascinated me. I used to love looking at the retro pictures that would make a 50’s housewife proud. These were several of my favorites.

Retro Recipes for a Crowd
Retro Recipes for a Crowd
Retro Recipes for a Crowd
Retro Recipes for a Crowd

Not that I had any interest in cooking, mind you.  But I loved the pictures.  When I moved out in my early twenties, it was the first thing I took. I cherished it.  From then on, mom and I had an ongoing debate of just exactly whose Betty Crocker Cookbook it was.  I still smile every time I look at it.  This Cornbread for a Crowd recipe is derived from one of the original Betty Crocker recipes.  I’ve enhanced it over the years, but I still think about that wonderful cookbook every time I make it!

This cornbread is sweet and buttery-crunchy good.   I’m posting it because we’re cooking for a 175 person youth activity for our church and the kids requested cornbread and chili. Naturally, Jeff wanted some for himself, so I hauled out this wonderful old cornbread mold I appropriated from mom’s kitchen.

How much?

The thing about a Corn Bread for a Crowd recipe is you’re limited by your pan size (length and width).  You can’t simply double the recipe, pour it into a smaller size baking pan without creating a mess.   This recipe produces 24 good size pieces of cornbread per 11 1/2 x 19 1/2 inch disposable pan.  That’s about as big a pan as you’re going to be able to easily get.  I made 7 pans (168 pieces) and it was more than enough for the crowd of 175 with 24 pieces per pan, and there were a lot of requests for seconds.  When you’re cooking for crowds of 100 plus, no one is going to take one of everything.

Cornbread for a Crowd

This cornbread comes together very easily.  I really like adding the optional corn nibbles.  They add a sweet, juicy pop of flavor.  I added the Pepper Jack cheese for Jeff’s version but not for the youth, since I want a more broad appeal.

Cornbread for a Crowd

I prefer a sweet version of cornbread and this recipe really delivers.  I promise everyone will love it!

Cornbread for a Crowd

Don’t you just love sweet warm cornbread dripping with butter?

Cornbread for a Crowd

Let’s do this!

 

5 from 8 votes
Sweet Cornbread
Cornbread for a Crowd
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This wonderful cornbread holds together beautifully.  

It’s light, fluffy and the taste is fantastic.  

Course: Side Dish
Cuisine: American, Cooking for a Crowd
Servings: 24 servings
Author: Betsy Edwards
Ingredients
  • cooking spray to grease pan
  • 3/4 cup sugar
  • 2 1/2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 2 (11 ounce) cans Niblets corn drained well
  • 2 1/2 cups buttermilk
  • 4 large eggs
  • 6 tablespoons butter melted
Optional Add-ins
  • 1 large jalapeño pepper seeded, roasted, peeled and diced
  • 1 cup Pepper Jack cheese shredded
Special Equipment
  • 1 (13 x 18 inch) sheet pan
Instructions
  1. Pre-heat oven to 375°F. 

  2. Place corn in strainer over sink or bowl to drain.

  3. Spray the bottom and sides of a (13 x 18 inch) sheet pan with cooking spray.

  4. In a large bowl, add the sugar, flour, cornmeal, baking powder, and salt.  Whisk to combine.   Add the corn, buttermilk, eggs, and butter and stir until just combined.   Batter will be like wet sand.

  5. If including any of the optional items, mix them into the batter.   

  6.  Pour onto the prepared baking sheet. Spread evenly.

  7. Bake until light golden-brown and pulling away from the edges of the baking sheet, about 20 minutes.  Cut into 24 pieces and serve warm.

MAKE AHEAD NOTE:
  1. Once cooled, cornbread can be covered with plastic wrap or foil and stored up to 2 days at room temperature or refrigerate up to 4 days. Cornbread can be frozen up to 3 months, wrapped in foil and placed in a heavy-duty freezer bag. Thaw on the counter.

 

 

Retro Recipes

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Potato Salad

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

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Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Best of the Best Texas Sheet Cake

Best of the Best Texas Sheet Cake

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Best of the Best Texas Sheet Cake

Southern Style Green Beans

This Best of the Best Texas Sheet Cake is amazingly fudgy and creamy.

And guess what?   It’s even better the next day.  You can make and frost two within an hour.  This recipe is a real keeper.

I’ve made this recipe for years. It’s moist and incredibly delicious, and very easy.  It cooks quickly and you frost it while it’s still warm, so you don’t have to stay up late waiting for it to cool.

Texas Sheet Cake

You’ll want to make sure you have the frosting ready to go when this comes out of the oven, then you’ll spread it on on the cake while it’s still warm.

Texas Sheet Cake

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Texas Sheet Cake

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Best of the Best Texas Sheet Cake for a Crowd

 

This is a wonderful recipe for a crowd.  It comes together quickly, can be made in advance and tastes even better the next day.

If you bake it in a half sheet pan (13 x 18 inches) and cut it in 5 rows by 8 rows you can yield 40 servings. I would not plan to cut it any smaller than that.  If you would like slightly larger pieces (who wouldn’t??), then you can cut it in 6 rows by 6 rows for 36 servings.  The half sheet pan is the standard size sheet pan in our church kitchen.  In fact, our kitchen has 16 of them!!  (Hm, somehow I’m wondering if I should be very afraid…)

Here’s all you need to serve 36 – 40.  (A great family-size version follows this Large Group recipe.)

Best of the Best Texas Sheet Cake for a Large Group
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

This version of the recipe will serve up to 40 people, can be made in advance and tastes even better the next day. Perfect.

Course: Dessert
Cuisine: American
Servings: 40 servings
Author: Betsy Edwards
Ingredients
For the Cake
  • 3 sticks (24 tablespoons) butter
  • 1 ½ cups water
  • ¼ cup plus 3 tablespoons unsweetened cocoa powder
  • 3 cups (12.75 ounces or 360 grams) all-purpose flour
  • 3 cups white sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 3 eggs
  • 3/4 cups sour cream
For the Frosting
  • ½ cup milk
  • ¼ cup plus 3 tablespoons unsweetened cocoa powder
  • 1 ½ sticks (12 tablespoons) butter
  • 4 cups confectioners' sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups chopped walnuts
Special Equipment
  • 1 Half Sheet Pan (13 x 18 inch)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 18 inch sheet pan with butter then dust lightly with flour.

  2. In a large sauce pan, over low heat, melt 3 sticks butter. When the butter is melted add 1 ½ cups water and whisk in 1/4 cup plus 3 tablespoons cocoa powder. Bring the mixture to a boil then remove from heat. Allow the cocoa mixture to cool slightly.

  3. Meanwhile, in a large bowl, combine 3 cups all purpose flour, 3 cups sugar, 1 ½ teaspoon baking soda and ¾ teaspoon salt.  Stir to mix. 

  4. Add the cocoa mixture to the dry mixture, stirring continuously, until blended.

  5. In a small bowl, beat together 3 eggs and ¾ cup sour cream until combined.   Slowly add the egg mixture to the large bowl containing the cocoa and flour mixture.

  6. Pour batter into prepared pan. Bake for 20 minutes.  At 20 minutes check and continuing baking until a toothpick inserted into the center comes out clean.

Make the frosting
  1. When there is 10 minutes baking time left on the cake, make the frosting. In a large saucepan, over low heat, add ½ cup milk and 1 1/2 sticks butter. When melted, remove from heat and slowly whisk in ¼ cup plus 3 tablespoons cocoa until combined.  Stir in 4 cups confectioners' sugar and 1 ½ teaspoon vanilla, then fold in the nuts, mixing until blended. When the cake comes out of the oven, spread frosting over hot or warm cake.

MAKE AHEAD NOTE:
  1. Can be made and frosted and kept at room temperature for up to 3 days. Cover it lightly with plastic wrap to protect it from dust, etc. Cakes both frosted and unfrosted, cut and un-cut, are perfectly fine at room temperature for several days. Refrigeration is only necessary if your kitchen gets very hot during the day (think bacteria feeding frenzy) or if you're making a cake that won't be served for more than three days.

    To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird fridge smells and to protect it from drying out, and then unwrap it to warm up on the counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes to harden the icing, then wrap it in plastic wrap.

 

 

Family Size Best of the Best Texas Sheet Cake

 

 

Best of the Best Texas Sheet Cake - Family Size
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

This Best of the Best Texas Sheet Cake is amazingly fudgy and creamy and it’s even better the next day. It comes together quickly and everyone will LOVE it.  It's designed to be made in a standard 10" x 15" or an 11" x 15"  sheet pan. so don't substitute a different pan size.

Course: Dessert
Cuisine: American
Servings: 25 servings
Author: Betsy Edwards
Ingredients
For the Cake
  • 2 sticks butter (16 tablespoons)
  • 1 cup water
  • 5 tablespoons unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup sour cream
For the Frosting
  • ¼ cup plus 2 tablespoons milk
  • ¼ cup plus 1 tablespoon unsweetened cocoa powder
  • 1 stick butter (8 tablespoons)
  • 2 2/3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans optional
Special Equipment
  • 1 (10 or 11 x 15 inch) Sheet Pan
Instructions
  1. Directions
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 10" x 15" or 11" x 15" inch sheet pan with butter then dust lightly with flour.

  3. In a large sauce pan, over low heat, melt 2 sticks butter. When the butter is melted add 1 cup water and whisk in 5 tablespoons cocoa powder. Bring the mixture to a boil then remove from heat. Allow the cocoa mixture to cool slightly.

  4. Meanwhile, in a large bowl, combine 2 cups all purpose flour, 2 cups sugar, 1 teaspoon baking soda and 1/2 teaspoon salt. Stir to mix.

  5. Add the cocoa mixture to the dry mixture, stirring continuously, until blended.

  6. In a small bowl, beat together 2 eggs and 1/2 cup sour cream until combined. Slowly add the egg mixture to the large bowl containing the cocoa and flour mixture.

  7. Pour batter into prepared pan. Bake for 20 minutes. At 20 minutes check and continuing baking until a toothpick inserted into the center comes out clean.

  8. When there is 10 minutes baking time left on the cake, make the frosting. In a large saucepan, over low heat, add 1/4 cup plus 2 tablespoons milk and 1 stick butter.  When melted, remove from heat and slowly whisk in ¼ cup plus 1 tablespoon cocoa until combined. Stir in 4 cups confectioners' sugar and 1 ½ teaspoon vanilla, then fold in the nuts, mixing until blended. When the cake comes out of the oven, spread frosting over hot or warm cake.

 

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Tropical Salad

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