Raspberry Dijon Glazed Pork Chops

It's getting to be that time of year again when I don't want to turn my oven on as much.  So we do a lot of grilling in the summer. These chops are a nice balance of sweet and tangy!  This sauce would also go great with chicken too.

Raspberry Dijon Glazed Pork Chops

6 pork chops

salt and pepper to taste

1 (8oz) bottle Raspberry Vinaigrette

1/4 cup brown sugar

2 Tbl yellow mustard

2 tsp Dijon mustard

Directions

In a medium bowl pour in vinaigrette
Whisk in brown sugar and both kinds of mustard
Salt and pepper your chops to taste
Place chops in a large zipper bag
Reserve about 1/3 cup of sauce and pour remaining over pork chops and seal bag
Let marinate for at least 1 hour
Place chops on a hot grill and discard used sauce
Let chops cook on each side for about 5 minutes or preference of doneness
(If they are very thick or bone-in it will be longer)
Glaze chops with reserved sauce each time you turn them
Remove from grill and let sit for 5-10 minutes for juices to redistribute
Serve with extra sauce

Zuppa Toscana Soup

This is such a really delicious soup.  It has pretty simple prep but is big on flavor!

Zuppa Toscana Soup

6 slices bacon, diced

1 lb ground Italian Sausage

4 to 5 large russet potatoes, unpeeled and cut into 1/2-inch cubes

3 tsp minced garlic

1 large onion, diced

1/8 tsp crushed red pepper (or to taste)

Salt and Pepper to taste

6 cups chicken broth

2 cups water

1 cup heavy cream

1/2 bunch kale, roughly chopped

Parmesan (for garnish)

Directions

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. 

Transfer to a plate with a slotted spoon; set aside.

Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes.

Transfer to the plate.

Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes.

Season with the crushed red pepper flakes and salt and pepper.

Add the chicken broth and water, increase the heat to high and bring to a boil.

Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.

Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes.

Serve with parmesan

Easter Nests

These were a delicious tradition at my house growing up at Easter time.  I have now continued that tradition with my kids.  They love helping me make these every year, and they are tasty too!

Easter Nests

2 Tbl butter
1 (7 oz) marshmallow creme
1/4 cup peanut butter
3 cups chow mien noodles
pastel peanut m&ms

Directions
Place a large pot on medium-high heat
Melt butter
Add peanut butter and marshmallow creme and mix until combined
Remove from heat and stir in chow mien noodles until coated
Drop in small spoon fulls on wax paper
Place m&ms on each nest

Almond Bark Candy

A quick and inexpensive treat!  These are always a favorite...and you can customize the wrappers for any holiday.

Almond Bark Candy

20 oz almond bark or white chocolate
1/2 cup peanut butter
2 cups rice krispies
1 cup mini marshmallows
1 cup dry roasted peanuts

Directions
In a large bowl microwave almond bark and peanut butter for one minute
Remove and stir, if not melted microwave for additional 30 seconds
Stir until smooth
Fold in rice krispies, marshmallows, and peanuts
Use a cookie scoop to measure each serving and drop on wax paper
Let cool completely to set up
Tip:  I like to scoop mine into mini cupcake wrappers in my mini muffin tin

Kentucky Blackbottom Pie

I have a few family members who don't like Pumpkin Pie...hard to believe, I know!  So this year for Thanksgiving I decided to make one of my sister's favorites for those who would like something other than Pumpkin.  It was so delightful!  Of course the big scoop of vanilla ice cream helped too.  I hope you and your loved ones have a Happy Thanksgiving!

Kentucky Blackbottom Pie

1/3 c. flour
1 c. sugar
2 eggs
pinch of salt
1 tsp vanilla
1 stick butter, softened
6-7 oz milk chocolate chips (I recommend Ghirardelli)
1 c. chopped pecans
1 frozen deep pie shell

Directions
Mix flour, sugar, eggs, salt, vanilla, and butter.
Fold in chocolate chips and pecans.
Pour into pie shell.
Bake 50-60 minutes at 325 degrees

Pumpkin Roll Cake

Can't get enough pumpkin this time of year!

Pumpkin Roll Cake

Prep
1/2 cup powdered sugar

Cake
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup pure pumpkin puree

Filling
1 pkg (8 oz) cream cheese, room temperature
6 Tbl butter
1/2 cup white chocolate chips
1 cup powdered sugar, sifted
1 tsp vanilla extract

powdered sugar & melted white chocolate chips for garnish

Cake
Preheat oven to 375°F
Grease 15x10" cookie sheet
Line with wax paper
Grease and sprinkle with powdered sugar
Lay out and sprinkle a thin, cotton kitchen towel with powdered sugar
In a small bowl combine flour, baking powder, baking soda, cinnamon and salt
In a large bowl beat eggs and sugar until thick
Beat in pumpkin puree
Bake for 10-15 minutes or until top of cake springs back
Immediately loosen sides and turn cake onto towel
Carefully peel off wax paper
Roll up cake and towel together, starting at the narrow end
Cool on wire rack

Filling
Beat cream cheese
In a small bowl melt butter and chips until smooth
Mix with cream cheese until incorporated
Blend in powdered sugar and vanilla extract
Carefully unroll cake
Spread filling over cake
Roll cake again without the towel this time
Wrap in plastic wrap and refrigerate at least one hour
Before serving sprinkle with powdered sugar and drizzle with melted white chocolate

Virginia Dip

Just in time for your super bowl party!  Something a little different to dip your cracker into.

Virginia Dip

2 blocks (16 oz) cream cheese
1/2 cup sour cream
1 pkg dried chip beef (or "corned beef"), chopped small
minced onion, to taste
garlic salt, to taste
1 to 2 Tbl butter
1/2 cup chopped pecans

Directions
Soften cheese
Mix with sour cream, beef, onion and garlic salt
Pour into pie plate
Saute chopped nuts in butter and spread on top of mixture
Bake at 350 degrees for about 20 minutes

Spinach & Artichoke Dip

This is one of my favorite appetizers.  You can serve it with tortilla chips like they do in a restaurant.  But my preferred way is to slice a baguette and lay them on a cookie sheet.  Brush each slice with a little extra virgin olive oil and toast in the oven at 350 degrees for about 5 to 10 minutes.

Spinach & Artichoke Dip

1 8 oz. pkg cream cheese
1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic salt, or to taste
1/2 tsp chili powder, or to taste
1/2 cup parmesan, grated
3/4 cup mozzarella, divided
1 small box frozen spinach, thawed
1 jar artichoke hearts, drained & chopped

Directions
In a medium bowl blend cream cheese, sour cream, mayonnaise, garlic salt and chili powder.
Stir in parmesan and 1/2 cup mozzarella
Remove thawed spinach from box and squeeze out excess water using paper towels.
Fold in spinach and chopped artichoke hearts.
Pour mixture into a small oven safe dish
Sprinkle with remaining mozzarella cheese
Bake at 350 degrees for about 15-20 minutes until hot and bubbly

Pumpkin Pancakes with Butter Pecan Syrup

I know, pumpkin again.  But these pancakes are perfect for this time of year, and the syrup is what really makes them scrumptious!  I hope you enjoy them as much as I did.

Pumpkin Pancakes

2 eggs

1 cup water

3 Tbl pumpkin

4 Tbl butter, melted

1 tsp vanilla

1/4 cup sugar

1 1/4 cup flour

4 Tbl buttermilk powder

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

Directions

In a large bowl sift sugar, flour, buttermilk powder, salt, baking powder, baking soda and cinnamon together.

Make a well in the center and pour in eggs, water, pumpkin, butter and vanilla.

Lightly mix until combined.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.

Butter Pecan Syrup

4 Tbl butter

2/3 cup light corn syrup

2/3 cup brown sugar

2/3 cup water

pinch of salt

2 tsp vanilla

1/2 cup chopped pecans

Directions
In a small sauce pan melt butter

Add brown sugar, corn syrup, salt and water

Bring to a boil and simmer for 10 minutes, stirring occasionally

Turn off heat and mix in vanilla and pecans

Let cool for approx 5 minutes to slightly thicken

Makes 2 cups

Pumpkin Bread

I love all things pumpkin this time of year.  This is also one of my favorite fall gifts to give.  Cover the bread in plastic wrap and then wrap it in an inexpensive kitchen towel and tie with twine or raffia.

Pumpkin Bread

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter
1 can pumpkin
1 egg
1/3 cup water

Directions
Combine dry ingredients
Stir in wet
Pour into two loaf pans
Tip:  Lightly sprinkle top of bread batter with sugar and it creates a simple sweet crust on top
Bake at 350 degrees 30 to 40 minutes