BAKED BBQ PORK CHOPS

BAKED BBQ PORK CHOPs

• 
  
• 6 pork chops, 3/4 to 1-inch thick
• 1 medium onion, halved and thinly sliced
• 1/4 cup vinegar
• 3/4 cup water
• 1 tablespoon brown sugar or honey
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash cayenne, optional  (I used sriracha sauce)
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  SAVE RECIPE
   Serves 6

1. Preheat oven to 350°.
2. Place pork chops in bottom of a 13 x 9 x 2-inch baking pan.
3. Place sliced onion over the pork chops.
4. Combine remaining ingredients; pour over pork chops.
5. Bake uncovered for 1 hour, or until chops are tender.

I only had three chops, but I made the amount of BBQ sauce in the recipe up above.

and  I covered the pan with foil for the first half hour of cooking.

POACHED CHICKEN BREASTS

3 cups of apple cider
one box of chicken broth
three med. carrots cut into thirds
3 stalks of celery cut into two inch chunks
2 medium onions halved
four cloves of garlic smashed
thyme
chicken breasts
combine all ing. except chicken and
bring to a boil, gently place chicken
breasts in the boiling water.  If they
are not covered with liquid add water
or cider or broth,   Return liquid to
boil and cover pot, turn heat off and let
sit for 30 minutes.

save liquid for other uses, in frig or
freezer

Salisbury Meatballs

12 ounces premade frozen meatballs
2 tbsp olive oil
one half medium onion sliced vertically
one tbsp flour
one and a half cups chicken or beef broth
two tbsp tomato paste
half tsp Dijon mustard
2 tbsp worcestshire sauce
1/4 tsp salt
freshly ground black pepper
cooked egg noodles

350 degree oven, spray bottom of cookie sheet or use alum foil
bake meatballs thirty minutes

heat oil in skillet
cook onions about four minutes, until they just start to brown
sprinkle with flour, stir and cook for two more minutes
add broth and stir
add tom. paste and mustard, worcestershire sauce, salt and
pepper.  bring to simmer, simmer for ten minutes

when meatballs are done, add to sauce
stir and serve over noodles

VERY TASTY

Ham and Sweet Potato Pie

I made gravy this way:  http://carolyneveryday.blogspot.com/2014/01/ham-gravy-according-to-dr-chris-keator.html

Mashed up a couple of sweet potatoes with  butter and used this as the bottom layer, over a prepreped
pie crust.

I added peas and small pieces of ham to the gravy and put into the pie shell, and covered with another pie crust

425 degrees 35 minutes.

HAM, corn, bean and barley soup (crockpot)

I had an Appleton Farms ham from Aldi's for Christmas dinner.   I was a bit disappointed in the ham because it had such a huge bone and so much fat on it.

I took most of the ham off the bone and put it in the crockpot and put water over it, and cooked on high for a couple of hours.  Then I took the bone out and took the meat off of it and set it aside.

To the stock or broth (I am not sure what to call it) I added some barley and let that cook on low for a half hour or forty minutes.  Then I added some corn.  I blended up a can of white kidney beans along with a couple of tbsps of ketchup in the blender and added that, and I also added one envelope of SAZON GOYA and a bay leaf.  Let it cook on low for a while and added the ham.

It seemed much too liquidy for me so I took some GRANDS biscuts, cut into fourths and set on top to make dumplings.  Sprinkled dill on top.  Cooked on low for close to an hour and tested the dumplings and they were just fine.

THIS SOUP IS DELICIOUS!!!!!!!

Chicken Pot Pie

Crust

1

box refrigerated pie crusts, softened as directed on box 

Filling

1/3

cup butter or margarine

1/3

cup chopped onion 

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups  chicken broth (one can)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey 

2

cups  frozen mixed vegetables, thawed

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Steps

• 
  Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

GOLDEN OREO LEMON NO BAKE DESERT

36 Golden Oreos, divided 3 tablespoons butter, very soft 1 box (3.4 ounces) instant lemon pudding 1 cup milk 4 cups whipped topping (one reg. size tub of Cool Whip 1 cup lemon curd (I used Dickensons) INSTRUCTIONS Place 20 cookies in a gallon sized sandwich bag and roll with a olling pin to coarsely crush the cookies. Place cookies and butter in a large bowl. Mix with a spoon until the butter has been worked through. Place in the bottom of a 9x9” pan. Wipe out your bowl and add pudding mix and milk. Whisk until smooth and let sit until set, about 2 minutes. Fold in a heaping 1 cup (about 1½ cups) of whipped topping. Carefully spread over cookies in pan. Crush remaining cookies in the same way (in a new gallon sized sandwich bag). Sprinkle half over pudding. Reserve the rest for the topping. Mix lemon curd gently with 1 cup of whipped topping. Spread over pudding. Spread remaining whipped topping over the curd mixture. I didn't have any cool whip left so I skipped that step. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours or overnight before serving.