Sweet BBQ Pork Chops

 This is a great meal to make double of and freeze half for a day when you don't want to cook.  I use the recipe below and eat half right away and freeze the other half for another night.   

Ingredients

• 8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
• 2 tablespoons canola oil
• 1/2 cup packed brown sugar
• 1/2 cup chopped sweet onion
• 1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

Directions

• In a large skillet, brown pork chops in oil in batches on both sides. Return all to the skillet. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a meat thermometer reads 160°.
• Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.

To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until heated through. Yield: 8 servings. 

Mt. Dew Cupcakes

This was a request from my baby brother and then my husband to make.  I am not a Mt. Dew drinker, but still enjoyed a cupcake.  

Mountain Dew Cupcakes
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
5. Scoop into cupcake papers about two-thirds full.
6. Bake for 18-20 minutes at 350 until a cake tester comes out clean.

Mountain Dew Buttercream
1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you dont have green)

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.

A Penne For Your Thoughts...

Creamy Garlic Penne Pasta

1 (1 lb) box penne pasta, cooked as directed, drained and kept hot

2 tablespoons butter

2 garlic cloves, minced

2 tablespoons flour

3/4 cup chicken broth

3/4 cup milk

2 teaspoons parsley flakes

salt and pepper, to taste

1/3 cup grated parmesan cheese

Melt butter and add garlic in a medium sauce pan.

Cook over medium for 1 minute.

Add flour and cook 1 minute, stirring constantly.

Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.

Add parsley, salt, pepper and cheese.

Stir until cheese is melted.

Toss hot pasta with sauce and serve immediately.

 If you want add grilled shrimp or chicken for something different. 

Enjoy! 

Peanut Butter and Chocolate Chip Cookies

I should know better by now then to ask my two kids what kind of cookies we should make.  They never choose the same thing...go figure!  So, today when I had a brain cramp and asked Lexi and AJ what kind of cookies we should make and Lexi said peanut butter and AJ wanted chocolate chip...what is a mother to do??  Make peanut butter chocolate chip cookies!

Heat Oven to 350

1/2 cup butter-softened
3/4 cup sugar
1/3 cup peanut butter
1 egg
1/2 TSP vanilla
1 1/4 cup flour
1/2 TSP baking soda
1/4 TSP salt
2 cups chocolate chips (I used milk chocolate)

Beat butter, sugar and peanut butter in a medium bowl until creamy.

Add Egg and vanilla; beat well

Stir together flour, baking soda and salt, add to butter mixture, blending well.

Stir in chocolate chips

Drop by rounded teaspoons onto ungreased cookie sheet

Bake 12 to 14 minutes or until light golden brown around the edges.  Cool 1 minute on cookie sheet before moving to wire rack (or mouth) to cool (eat).

Enjoy!  

Bacon Wrapped Honey Pork Tenderloin

I often think that cooking a pork tenderloin is a lost art.  Everyone has a great steak recipe, or a roast that is "to die for".  But no one ever brags about their pork tenderloin.  Well, I am here to change that!  I love to cook a pork tenderloin, and after you read this I hope that you will be warming up to the idea as well.

A few reasons to Love Pork Tenderloin:

1.  At first look, pork tenderloin--the long, slender, cylindrical cut that comes from the full loin, may appear expensive.  But with no bone and very little fat, there is no waste!
2.  It is one of the quickest-cooking cuts of meat.
3.  Cooking pork tenderloin lends itself to varied methods and presentations.  It can be roasted or grilled or even cut before cooking and skewer it for kebabs.

Here is how I cooked my pork tenderloin for my family in the middle of the week for a great dinner that left almost no leftovers!

Bacon Wrapped Honey Pork Tenderloin


Pre-heat oven to 375

1 pork loin (thawed)—season with S&P

 ¼ cup of honey

2 TBSP EVOO

2 TBSP OJ

½ TSP Thyme

½ Cup Chicken Broth

3 Slices bacon

In a bowl mix honey, EVOO, OJ, Thyme and then spread over seasoned pork loin.

Once in roasting pan add chicken broth.

Place 3 slices of bacon over the top of the loin

Cook until internal temperature is 145-150 degrees about 45-60 minutes.

Baste frequently

Strain juices into sauce pan and reduce until slightly thickened (I added a rue of milk and flour to thicken it up into a gravy consistency. 

Serve over sliced pork

I served with mashed potatoes and green beans

Enjoy!!