Grilled stuffed pork chops

Ingredients

1/2 cup kosher salt

3 tablespoons sugar

1 tablespoons light brown sugar

2 quarts water

4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone

2 slices bacon, chopped

2 stalks celery, minced

1 small onion, minced

2 cloves garlic, minced

1 tablespoon freshly chopped rosemary leaves

1 tablespoon freshly chopped sage leaves

2 tablespoons freshly chopped parsley leaves

2 1/2 cups crumbled cornbread

1/4 cup dried cranberries

1/2 cup chicken broth

Salt and freshly ground black pepper

Directions

Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. 

Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.

In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic 

to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley 

after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. 

Stir in the cooked vegetable mixture. Mix well.

Preheat grill to medium-high heat.

Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. 

Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal 

temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Pumpkin Protein Cookies

Ingredients

3/4 cup SPLENDA® Granular

1 cup rolled oats

1 cup whole wheat flour

1/2 cup soy flour

1 3/4 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 cup pumpkin puree

1 tablespoon canola oil

2 teaspoons water

2 egg whites

1 teaspoon molasses

1 tablespoon flax seeds (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.

Bake for 5 minutes in preheated oven. DO NOTOVERBAKE: the cookies will come out really dry if overbaked.

World's Best Lasagna

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic 

over medium heat until well browned. Stir in crushed tomatoes, 

tomato paste, tomato sauce, and water. Season with sugar, 

basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, 

and 2 tablespoons parsley. Simmer, covered, for about 

1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. 

Cook lasagna noodles in boiling water for 8 to 10 minutes. 

Drain noodles, and rinse with cold water. In a mixing bowl, 

combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 

9x13 inch baking dish. Arrange 6 noodles lengthwise over 

meat sauce. Spread with one half of the ricotta cheese mixture. 

Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups 

meat sauce over mozzarella, and sprinkle with 1/4 cup 

Parmesan cheese. Repeat layers, and top with remaining 

mozzarella and Parmesan cheese. Cover with foil: to prevent 

sticking, either spray foil with cooking spray, or make sure the 

foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake 

an additional 25 minutes. Cool for 15 minutes before serving.

Sweet Potato Biscuits with Bacon and Thyme

Ingredients

2 C. Bisquick baking mix

4 slices bacon, cooked and chopped

1 heaping teaspoon fresh chopped thyme leaves

1/2 cup milk

1/2 cup mashed sweet potato

1 T. brown sugar

all purpose flour for dusting counter

Directions

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Dust a  counter top lightly with flour.

2. In a medium bowl, combine baking mix, bacon, and chopped thyme. In a separate bowl, whisk together the sweet potato, milk, and brown sugar.

3. Pour wet mixture into dry mixture and stir until just combined.

4. Dump mixture out onto a floured counter and knead a few times just to finish mixing the dough.

5. Pat out into a circle about 1/2 inch thick.  Cut biscuits and arrange them on a parchment-lined baking sheet.

6. Bake at 450 degrees for 8 – 10 minutes until just lightly browned on top.

7. Enjoy warm with a little butter.

Yield: 8-10 small biscuits

Very tasty Shrimp Gumbo

Ingredients

1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/4 c. water
1 (28 oz.) can tomatoes
1/2 tsp. garlic, minced (or 1/8 tsp. garlic powder
1/4 tsp. dried rosemary, crushed
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 c. water
1 (6 1/2 oz.) pkgs. quick cooking long grain wild rice
1 (16 oz.) pkg. frozen peeled & deveined shrimp
Several dashes bottled hot pepper sauce

Directions

In large saucepan, combine frozen onion, green pepper 

and 1/4 cup water. Bring mixture to boiling, then reduce heat. 

Cover and simmer for 3 to 5 minutes, or until vegetables are 

tender.While onion and pepper are cooking, cut up tomatoes. 

Add undrained tomatoes to onion mixture 

along with garlic, rosemary, paprika and pepper. 

Stir in 1 1/2 cups water and both packets from rice mixture. 

Bring mixture to boiling. Add frozen shrimp. Return to boiling, 

then reduce heat. Cover and simmer 4 to 5 minutes, 

or until rice is tender and shrimp turns pink. 

To serve, ladle gumbo into individual bowls. Pass hot pepper sauce.

This is very tasty Pumpkin Spice Cake

INGREDIENTS
1/2 cup vegetable oil
½ cup applesauce
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ginger powder
1/4 teaspoon salt
1/2 cup chopped walnuts






Frosting 




6 oz. cream cheese

3 tablespoons butter, soften
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 cups powdered sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.

2. In a large bowl cream oil, applesauce, beaten eggs, pumpkin and vanilla together.

3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves, ginger powder and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined, stir in chopped nuts.

4. Pour batter into the prepared pan.

5. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.

6. Let cake cool in pan for 5 minutes then turn out onto a plate

7. In a mixing bowl, beat the cream cheese, butter, vanilla extract and the grated rinds smooth. Gradually confectioners’ sugar, and mix well. Add orange juice until frosting reaches desired spreading consistency. Drizzle over bundt cake.

The Best Alfredo Sauce

Ingredients




8 oz Cream Cheese
1 cup Parmesan Cheese
1/2 cup Butter
1/2 cup milk
2 teaspoons Garlic


  Add Cream Cheese, Butter and milk to a medium
sauce pan at medium heat.After Cream Cheese and

butter milt it will become thicker.Mix in Parmesan Cheese and garlic...