Thick Pork Chops

Heat oven to 400 degrees.

Season chops on both sides.

Brown chops in skillet with a little oil.

Transfer to a parchment lined baking sheet.

Bake at 400 for about 10 minutes.

Check for doneness.

Autumn Pumpkin Pudding - individual cups

 1 15-oz can pureed pumpkin (not filling)

1 12-oz can evaporated milk

1 6-oz box vanilla INSTANT pudding

1 tsp pumpkin pie spice

Whisk all ingredients together until smooth.

For graham cracker crust:

1 1/2 cups graham cracker crumbs - or 11 graham crackers, pulverized

3 TBS sugar

7 TBS butter, melted

Stir together crumbs and sugar; stir in melted butter until well mixed.

Place a small spoonful of "crust" in each cup (highball plastic cup or clear dessert cup)

Pour pumpkin pudding in each cup.

Refrigerate until well-chilled.

Serve topped with whipped cream and a dash of cinnamon or sprinkles

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Frozen Lemon Pie (Makes 2 pies)

 2 store-bought graham cracker pie crusts

1 can sweetened condensed milk

1 large can frozen lemonade concentrate

1 12 oz Cool Whip  (8 oz ??)

Mix ingredients together.

Pour into pie crusts.

Freeze for at least 4 hours, but OVERNIGHT is best.

Crock Pot Peach Dessert

2 cans Grands Cinnamon Rolls, scissor-cut in fourths,  

Place cut rolls in bottom of crockpot.

1 can sliced peaches, with juice - Pour peaches and juice over cinnamon rolls.  (I think it would be better to cut sliced peaches in half, maybe even adding a second can of drained and cut peaches,)

3/4 cup heavy cream (or a little more) - Pour over ingredients in crockpot - Stir ingredients until nicely mixed and well coated.

In a separate bowl, whisk together:

1 stick butter, melted

1/2 tsp cinnamon 

 1/4 tsp salt 

 1 egg 

1 packet icing from rolls

1/2 cup brown sugar

Pour this mixture over ingredients in crockpot - DO NOT STIR.

Cover crockpot and cook on HIGH for 2 hours.

Melt 2nd packet of icing  - Pour over cooked mixture.

Serve with vanilla ice cream

KEY LIME PIE BARS

 Ingredients:

For the Crust

1 ½ cups graham cracker crumbs (about 11 full size crackers)

2 Tablespoons granulated sugar

⅓ cup unsalted butter, melted

For the Topping

6 ounce cream cheese (room temperature)

14 ounce can sweetened condensed milk

4 large egg yolks

1 Tablespoon key lime zest

½ cup key lime juice - juice of 4-5 limes (may use regular limes)

½ teaspoon vanilla extract

For the Garnish

Limes

Lime zest

Whipped Cream

Instructions:

Preheat oven to 325℉. Line a 9”x9” baking dish with parchment paper.

In a food processor, pulse graham crackers (about 11 full size crackers) to make 1 ½ cups.  Combine the graham cracker crumbs and the granulated sugar. Add the melted butter and stir until combined. 

Using your spoon or your hands, firmly press the mixture into a 9 x 9 baking dish.

Bake crust for 10 minutes. After baking, remove the baking dish from the oven and increase the temperature to 350℉.

In a large mixing bowl, beat cream cheese and sweetened condensed milk with a mixer until smooth.  Add egg yolks, one at a time, mixing well after each addition. Add lime zest, juice and vanilla extract. 

Pour filling over the hot crust and return to the oven to bake for an additional 15-20 minutes. The filling should jiggle slightly in the center when shaken. It should be firm to the touch, but should not be brown. It will continue to solidify as it cools. 

Cover and chill in the refrigerator for 4 hours or until ready to serve.

Garnish with lime slices, lime zest and whipped cream.

Cole Slaw

Begin 3 hours ahead - allow 1 hour for dressing to sit, and 2 hours for slaw to chill 

Ingredients:

1 cup mayonnaise

4 tsp white vinegar (may use apple cider vinegar)

¼ cup granulated sugar

¼ tsp dry mustard

¼ teaspoon kosher salt

!/8 tsp pepper

2 bags (14 ounce each) shredded cole slaw mix

**Make dressing ahead of time so the sugar has time to dissolve and flavors can come together.

Instructions:

In a large mixing bowl, whisk together the mayo, vinegar, sugar, dry mustard, and salt until smooth.

Add in shredded cole slaw mix and fold over with spatula until completely coated. 

Cover and refrigerate 2 hours, or overnight.

Great Recipe - Serve and enjoy!

Rosemary Chicken and Little Potatoes

 Serves 6

2 TBS olive oil

1 TBS paprika

1/12 tsp dried rosemary leaves

1 tsp sea salt grinder

1/2 tsp black pepper

1/2 tsp garlic powder

6 bone-in chicken thighs, skin removed

1 1/2 LBS small red potatoes, halved

Preheat oven to 425°

Mix together: oil, paprika, rosemary, salt, pepper, and garlic powder in a large bowl.

Add chicken and potatoes and toss to coat well.

Arrange chicken and potatoes in a single layer on a foil lined baking pan sprayed with cooking spray.

Bake for 35 - 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes every 10 minutes.