Peach-Glazed Pork Chops

Peach-Glazed Pork Chops
1 can (8.5 oz.) peach slices (with thick syrup), undrained
hot water
1 pkg. (6 oz.) Stove Top stuffing for pork (or chicken)
6 pork chops, 1/2" thick
1/3 cup peach or apricot preserves
1T dijon mustard (or regular)

Drain peaches, reserving syrup. Add hot water to syrup to measure 1 1/2 cup. Mix syrup mixture, contents of the vegetable/seasoning packet and butter in a large bowl until butter is melted. Stir in stuffing crumbs and peaches. Let stand 5 minutes.

Spoon stuffing into 13x9" baking dish. Arrange chops over stuffing. Mix preserves and mustard. Spoon over chops.

Bake at 375* for 40 minutes or until chops are cooked through.

Enjoy!

Mom's Potato Salad

Mom's Potato Salad

1/2 cup mayonaise
1T prepared mustard
1/2 t celery seed
1/2 t salt
1/8 t pepper
4 cups cubed potatoes, cooked (I use red as their skins make the salad more colorful)
2 hard-cooked eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup sweet dill pickle relish

Mix mayo, mustard and seasonings in a large bowl. Add remaining ingredients; mix lightly. Cover and refrigerate several hours until chilled.

Enjoy!

Sweet Potato Casserole

Sweet Potato Casserole

3 cups mashed sweet potatoes

1 cup sugar

2 eggs, beaten

1/2 cup milk

1/4 cup melted butter

1 T vanilla

Topping:

1/2 cup brown sugar

1/4 cup flour

1 cup coconut

1 cup pecans, coarsely chopped

4 T melted butter

In a large bowl, mix together sweet potatoes, sugar, eggs, milk, melted butter and vanilla. Pour into 9x13" baking dish. In small bowl, mix together flour and brown sugar. Sprinkle over sweet potato mixture. Top with coconuts and pecans. Pour butter over mixture. Bake at 350* for 30 minutes. Allow to cool for about 10 minutes before eating.

Enjoy!

Cranberry Bog Bars

Cranberry Bog Bars

1 ¼ cups butter, softened, divided
1 ½ cups packed brown sugar, divided
3 ½ cups old-fashioned oats, divided
1 cup all-purpose flour
1 can (16 oz.) whole-berry cranberry sauce
½ cup finely chopped pecans

In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar; stir in 2 ½ cups oats and the flour. Press into a greased 13x9” baking pan. Spread with cranberry sauce.

In a microwave-safe bowl, melt remaining butter; stir in pecans and remaining brown sugar and oats. Sprinkle over cranberry sauce. Bake at 375* for 25-30 minutes or until lightly browned. Cook on a wire rack. Cut into bars. Makes 3 dozen.

Enjoy!

Rice Pudding

Rice Pudding

1 cup long-grain white rice, cooked
2 cups water
1/4 teaspoon salt
2 cups milk (not skim)
2 cups half and half
2/3 cup brown sugar
1 cup raisins (optional)
1/2 teaspoon cinnamon
1 1/2 teaspoon vanilla
a grating of nutmeg

After water is absorbed in the cooked rice, add the milk, half and half, and sugar. Mix well. Place rice mixture in the top of a double boiler. Cover, turn heat to low and allow the mixture to simmer until most of the milk is absorbed, about 30-45 minutes. Stir occasionally to prevent a skin from forming on the top. The pudding should still be a bit soupy. More of the milk will be absorbed as it cools. Stir in cinnamon, vanilla and nutmeg.

Let sit and cool until it's warm enough to eat....or chill before eating. Serves 6-8.

Enjoy!

Banana Muffins

Banana Muffins

1 egg

2/3 cup milk

1 cup mashed bananas (about 2 or 3 medium)

1/2 cup vegetable oil

2 cups flour

1/3 packed brown sugar

3 teaspoons baking powder

1 teaspoon salt

Heat oven to 400*. Grease bottoms only of 12 muffins cups (or use cupcake papers). Beat egg; stir in milk and add mashed bananas. Add oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan.

Variations:

Blueberry muffins: Stir in 1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained) with the milk. Increase milk to 3/4 cup; substitute white sugar for the brown.

Pumpkin muffins: Stir in 1/2 cup pumpkin and 1/2 cup raisins with the milk; increase milk to 3/4 cup. Add 2 teaspoons pumpkin pie spice with the flour. Substitute white sugar for the brown. Sprinkle tops with sugar before baking if desired.

Surprise muffins: Increase milk to 3/4 cup; substitute white sugar for the brown. Fill muffin cups about half full. Spoon 1 teaspoon strawberry jam onto batter in each cup; top with enough batter to fill cups about 3/4 full.

Enjoy!

Tomato-Black Bean Barley Soup

Tomato-Black Bean Barley Soup

1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 cup tomato vinaigrette dressing (or sun-dried tomato dressing)
1 quart water
1 can (15 oz.) black beans, drained
1 can (14.5 oz.) diced tomatoes, undrained
1/2 cup quick-cooking barley
1 teaspoon basil
1/2 teaspoon pepper

Cook onion and garlic in dressing in a large saucepan on medium-high heat 5 minutes or until onion is tender, stirring frequently.

Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to medium low; simmer 15 minutes, stirring occasionally. Remove from heat and serve.

Enjoy!