Stuffed Pork Chops

My husband will pick chicken over pork chops every time. I have never heard him ask for pork chops. He thinks they are going to be dry and lack flavor. Well, pork chops were on sale and they looked good. Since I still had some apples left on my counter, I decided to stuff them. Oh, these pork chops came out so good. My husband said this is the best pork chop recipe he ever ate. I know he doesn't eat pork chops a lot but it is still nice. He said the bacon gave the pork chops just the right enough of flavor and saltiness. I will definitely make these again.

Stuffed Pork Chops
4 bacon stripes
1 apple, chopped
1 Tbsp thyme
1 Tbsp salt
1 tsp pepper
4 boneless pork chops
1 tsp butter
1/2 cup white wine

Directions:

1. In a skillet, cook the bacon until crispy over medium heat.
2. Remove the bacon and crumble the bacon onto a paper towel lined plate. Set aside.
3. Drain the excess bacon grease from the skillet.
4. Add the butter to the skillet and evenly coat the bottom.
5. On another plate, mix the thyme, salt, and pepper. Set aside.
6. Preheat the oven to 350 degrees F.
7. Carefully, cut the pork chops in half to make a pocket.
8. Stuff the pocket with pieces of the chopped apple and crumbled bacon.
9. Press both sides of the pork chops into they thyme mixture.
10. Place the pork chops into the skillet and cook for about 2 minutes per a side.
11. Place the pork chops into an oven safe dish with the wine and cook in the oven for about 15 minutes and the internal temperature reaches at least 145 degrees F.
12. Allow the pork chops to rest for five minutes before serving. 

Recipe by Jen of Sweet Morris.

One year ago...................I made Focaccia Bread.

Did you already know.......
-According to USDA, pork internal temperature should reach 145 degrees F for medium rare.
-Pork served today is leaner than past generations.
-Pork usually has less saturated fat than the ones served in past generations.

Sweetened Spice Cream Cheese

During this time of year, there are so many great type of bagels being offered from pumpkin to caramel apple. Normally, I will order plain cream cheese but once in awhile I want something different. Since it isn't hard to make flavored cream cheese, I decided to try something a little sweet with subtle spices. We also tried this cream cheese with apples and toast.

Sweetened Spice Cream Cheese
1 (8oz.) package reduced fat cream cheese, softened
1 Tbsp apple juice
3 Tbsp brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch cardamom

Directions:

1. In a bowl, mix the cream cheese, apple juice, brown sugar, cinnamon, nutmeg, and a tiny pinch of cardamon until well incorporated.
2. Serve immediately or refrigerate.

Recipe from Food.com .

One year ago........................I made Zucchini Fries.

Did you already know..........
-Cardamom is native to India.
-Since ancient times, cardamom has been used to spice foods and drinks.
-Cardamom is an expensive spice.

Roasted Apple Bread

For some reason, my children love green apples. My son says they are yellow apples. Since I ate all my red apples, I needed a way to use up these yellow apples on my counter. I suggested to the kids to eat them but they still continued to be neglected. I was feeling a little bad for those neglected apples so I made some bread. This bread isn't overly sweet besides the pockets of the filling. My children agree this is a great way to use up those apples. Also, you can make toast with it the next day. This bread is started the night before you want to make it.

Roasted Apple Bread
3 apples, chopped
1 tsp ground cinnamon
3 Tbsp sugar
3 1/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2 tsp salt
1 (.25 oz) package of instant yeast
1 3/4 cups cool water
3/4 cups chopped walnuts, slightly toasted
1/4 cups roasted salted sunflower (more for topping the bread)

Directions:

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper.
3. Spread the apples onto the parchment paper.
4. Bake the apples for 10 to 15 minutes. The apples should be fork tender and not mushy. 
5. Remove the apples from the oven and toss with the cinnamon and 2 Tbsp sugar. Set aside.
6. In a large bowl, mix the flours, 1 Tbsp sugar, yeast, and water until a sticky dough is formed.
7. Cover the bowl with plastic wrap that has been sprayed with nonstick cooking spray. The sprayed side should be facing the dough.
8. Allow the dough to rest at room temperature for at least 8 hours or overnight.
9. Spray an approximately 9x5 bread pan with nonstick baking spray and set aside.
10. After the dough has rested, lightly flour a clean surface. 
11. Turn the dough onto the floured surface and work in the apples, walnuts, and sunflower seeds.
12. Shape the dough into a log and place in a bread pan. 
13. Sprinkle a few sunflower seeds on top.
14. Cover the top of the bread pan with parchment paper. 
15. Place the bread pan into a cold oven.
16. Set the oven to 425 degrees F. and bake the bread for about 40 minutes.
17. Remove the parchment paper from the top of the bread and back the bread for another 5 minutes or until the bread is a deep brown color.
18. Remove the bread from the oven and allow to cool for about 5 minutes before removing from pan.
19. Allow the bread to cool slightly before slicing.

Recipe adapted from King Arthur Flour.


One year ago......................I made Chocolate Chip Pecan Cookies.

Did you already know.........
-Apples come in red, green, and yellow shades. 
-In the U.S., the first apple trees were planted by the Massachusetts Bay colonists.
-It takes an apple tree 4 to 5 years to produce fruit.

Peanut Butter Layer Bars

School is back in session so I want to share some safety pointers I have observed over the years or learned from others. 

Safety Rules for kids (maybe for a few adults too):

• Do not cross in front of a bus unless the bus driver has made eye contact.
• If a car engine is running in a driveway, kids need to be on the porch.
• Hard candy is a chocking item.
• Pots handle need to be turned into the stove. Pot handles should NEVER hang out over the stove.
• Swim in pairs. 
• Do not go near the underwater pool filter.
• If possible, children need to walk in the sidewalk or the grass and not in the road.
• Children should be checked for ticks after they have played outside or with pets.
• Always wear a bike helmet.
• Learn how to properly walk with scissors or knives.
• Do not run with scissors or knives (unless you are in a horror movie and then learn how to throw knives well).

After all those safety rules, here is a great dessert to share. When I made this dessert, it was gone within a day. Yes, it was very good but anything with peanut butter is gone fast.

Peanut Butter Layer Bars
1 cup smooth peanut butter
3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cup all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup Heath Bits toffee bits
1 bag peanut butter chips
1 bag mini semi sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
   In a large bowl, cream the butter and 3/4 cups peanut butter until fluffy.
   Add the sugar and brown sugar. Mix until incorporated.
   Add the eggs and vanilla. Beat until smooth.
   Stir in the flour, baking soda, and salt. Mix until combined.
3. Remove 1/2 cup of the dough.
4. Press the rest of the cookie dough evenly into the baking pan.
5. Bake the dough for 15 minutes.
6. In a small bowl combine the 1/2 cup of the dough with the toffee bits, 1 cup peanut butter chips, and 1 cup of chocolate chips.  
7. Carefully, remove the pan from the oven and top the cookie dough with the toffee bit mixture.
8. Return the pan to the oven and cook for 20 minutes or until golden brown and cooked through.
9. Allow to cool for 1 hour.
10. In a microwave bowl, combine the remaining peanut butter chips, chocolate chips, and 1/4 cup peanut butter in the microwave for 1 minute.
11. Stir and continue to microwave in 30 second increments until the mixture is melted. 
12. Evenly pour the melted chocolate mixture over the cooled cookie bars.
13. Refrigerate for 30 minutes or until the chocolate topping mixture is firmed.

Recipe adapted from Pillsbury.

One year ago...................................I made Broccoli Cheddar Soup.

Did you already know.....................
-In 1869, Charles Pillsbury bought a share in a flour mill. 
-In 2001, General Mills acquired Pillsbury.
-Both companies headquarters is in Minnesota.

Peaches and Cream Cake

It was a warm day and I thought of autumn. I was wearing shorts and I still thought of autumn. Why am I thinking such thoughts? I need to be strong and think about something else. The leaves aren't changing yet. The way to fight autumn (besides move) is to make a dish that is so summer. For me, peaches are always a taste of summer. A cake with peaches and whip cream is a delicious way to hold summer a little longer. Can you tell I'm not ready to say good-bye to summer?

Peaches and Cream Cake
1 stick unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup vanilla yogurt
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 large ripe peaches, peeled, pitted, and sliced 
1 cup heavy cream
1/4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees F.
2. Grease two 8 inch circle baking pans. Set aside.
3. In a large bowl, cream the butter with 1 cup sugar until fluffy.
4. Add the eggs one at a time. Mix until incorporated.
5. Add the yogurt and vanilla. Mix until incorporated. 
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. 
7. Slowly add the flour mixture to the butter mixture. Mix until just combined.
8. In a small bowl, combine 1/2 cup sugar and the cinnamon.
9. Toss all the peach slices except 1/2 cup for garnish with the cinnamon sugar.
10. Gently fold the peaches into the batter.
11. Evenly divide the batter between the two baking pans.
12. Bake the cakes for 30 minutes and until a toothpick inserted comes out clean.
13. Allow the cakes to cool completely before frosting.
14. In a small bowl, whip the heavy cream with the powdered sugar with a mixer until soft peaks form. Whip for a few more seconds.
15. Layer half the whip cream on top of one of the cakes.
16. Place the second cake on top of the whip cream.
17. Top the cake with the remaining peach slices for garnish.
18. Serve immediately.

Recipe adapted from Ina Garten.

One year ago............................I made Whole Wheat Blueberry Muffins. Two years ago...............................I made Streusel Cake.

Did you already know.............
-There are over 200 varieties of peaches.
-Peaches and nectarines are from the same species.
-Nectarines have a recessive gene which gives them the lack of fuzz.