Pecan Pie Bark

shared by Patty H. (whose friend Betty shared it with her)


Ingredients:
2 sticks of butter
1 cup white sugar
1 1/2 cups of pecans
12 sheets of graham crackers


Directions:

1. Preheat oven to 325 degrees
2. Lay crackers tightly across the bottom of a lightly greased rimmed baking sheet. Set aside.
3. In a large pan mix butter, sugar and pecans.  Bring to a boil over medium heat and cook for 3 minutes, stirring constantly.
4. Carefully and evenly spread mixture over the crackers.
5. Back in 325 degree oven for 8 minutes.
6. Let cool before breaking apart.
7. Do not cover and do not store in the refrigerator to avoid sogginess.

Apple Cinnamon Quick Bread

shared by Patty H.  (not only does this taste great, it smells wonderful while it is baking)


Ingredients:
1 1/2 cups flour
1 tsp. baking powder
1 apple, peeled and finely chopped
1 tsp. cinnamon
1 cup brown sugar
1/2 Tablespoon vanilla
pinch of salt
2 eggs
1 cup buttermilk (I added 1 T. lemon juice to one scant cup of milk and let it set for 5-10 minutes)
1/4 cup oil or melted butter


Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray a loaf pan.
3. Stir together the flour, baking powder, cinnamon, brown sugar and chopped apple.
4. In another bowl, lightly whisk together the eggs, oil, vanilla and buttermilk.
5. Pour the liquid ingredients into the dry ingredients and stir together just until combined. Don't over mix.
6. Bake at 350 degrees for about 50-60 minutes or until a tester comes out clean from the middle.

Balsamic Roasted Pork Chops

shared by Patty H. (I was looking for something to use my Montreal Steak Seasoning on and this was the perfect recipe for that.  I even had balsamic vinegar in the cabinet without having to go buy some.  It turned out to be very tasty.)


Ingredients:
2-3 lbs. boneless center-cut pork chops
1 packet McCormick Grill Mates Montreal Steak Seasoning (0.71 oz.) (Note:  I had a jar, not a packet so I used a teaspoon which didn't make it too spicy.  You could use more, depending on taste.)
1/2 cup balsamic vinegar
1/2 cup olive oil


Directions:

1. Mix the balsamic vinegar, olive oil and seasoning together and pour into a 9 x 13 glass casserole dish.
2. Place the pork chops in the dish, turning them to be sure they are coated well with the marinade.
3. Cover the dish with plastic wrap and chill overnight.
4. When ready to bake, preheat the oven to 350 degrees.
5. Remove plastic wrap and bake for 1 hour, turning the pork chops over 1/2 way through the baking time.
6. Remove pork chops to a serving platter and pour the marinade into a small saucepan on medium heat.
7. Mix together 2 T. dry red wine (or water) and 2 T. cornstarch.  Add to the pan sauce.
8. Simmer and stir until thickened, about 2-3 minutes.
9. Pour thickened sauce over pork chops and serve warm.

I didn't fix the sauce.  We ate the pork chops with just the seasonings and they were tender and tasty.

Yummy Cornbread Casserole

shared by Cori H.

Ingredients:
1 package cornbread mix (I use Jiffy)
1 can cream corn
1 can corn, drained
1/2 red or green pepper OR for spicy version, 2 T. jalapenos (I omitted this step)
1/2 cup onion, finely chopped
3 eggs
1 stick butter

Directions:

1. Melt butter and cook onions and pepper until tender. (can do this step in the microwave)
2. Add the rest of the ingredients and place in a 9x13 pan.
3. Bake at 350 degrees for 30 minutes.

Sugar Cookie Glaze

shared by Donna C.

Ingredients:
1 cup confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond extract

Directions:

1. Stir sugar and milk together until smooth.
2. Beat in almond extract and light corn syrup until smooth and glossy. (If too thick, add more syrup. See note below)
3. Divide into separate bowls and add food colorings to each to desired intensity.
4. Dip cookies or paint them with a new paintbrush.
5. NOTE:  This glaze is a little on the thick side and won't be perfectly smooth when you first apply it.  It should settle into a smooth surface within half a minute. Glaze one cookie and set it aside for a minute.  If the glaze has settled, it is the right consistency.  Remember that it is easier to add more liquid than to stir in more sugar so start with a glaze that's thicker than you think it should be.  Add more syrup little by little to adjust the consistency if necessary.

 

 

Wassail

shared by Dara P.

Ingredients:
1 - 64 ounce bottle of apple juice
1/2 bottle of cranberry juice
6 cinnamon candies (the discs, not red hots)

Directions:  Heat on medium until discs are dissolved; then simmer until ready to drink.

Apple Cider Glazed Pork Roast

shared by Dara P.

Ingredients:
2 medium onions, halved and sliced
4 apples, cored and quartered (peeled, optional)
1 pork loin roast, 3 ½ - 4 pounds
kosher salt and pepper
4-6 carrots, peeled and cut in 1 inch pieces, or 20 baby carrots
1 cup new potatoes or red potatoes, quartered (1 inch pieces)
2 cloves garlic, minced
2 tablespoons chopped herbs such as thyme and parsley
2 cups apple cider
2 tablespoons apple cider vinegar
1 tablespoon fresh ginger, peeled and minced
1 teaspoon ground ginger
1 tablespoon brown sugar

Directions:

1. Arrange onions and apples on the bottom of the slow cooker.
2. Rub pork roast with salt and pepper and place in the slow cooker on top of the onions and apples.
3. Place carrots and potatoes around roast. Sprinkle the roast with garlic and herbs.
4. Combine the cider, vinegar, ginger and brown sugar and pour alongside the roast.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Note from Dara: This was moist and delicious!!  I omitted the thyme, parsley & ginger simply because I didn't have them. :)