Balsamic Pork Chops With Apples

Are you looking for a new recipe to help with the winter doldrums? This pork chop recipe really does feel like "comfort food" when pared up with some mashed potatoes and a favorite vegetable. Speaking of mashed potatoes, I recently found some "ready to heat and eat" mashed potatoes at the grocery store.

While I prefer to make them from actually peeling potatoes, this particular day I had some left over meat loaf but not enough potatoes to go around. I thought "hey! I can just heat these up when heating up the meat loaf and I have another great meal."

Well, as it turned out my family didn't even know they weren't the delicious potatoes I had served first time around! There were several different brands and I have tried both of them with equally good results. If you prefer not to mess with peeling, cooking, mashing ... give these a try!

Balsamic Pork Chops With Apples

8 (1/2 inch thick) boneless pork loin chops

1 tsp salt

1 tsp seasoned pepper

½ cup all-purpose flour

3 T. vegetables oil

4 large Granny Smith apples, peeled and diced

2 tsp. brown sugar

2/3 cups balsamic vinegar

½ cup chicken broth

SPRINKLE pork chops evenly with salt and seasoned pepper, dredge in flour.

COOK pork in hot oil in a large skillet over medium-high heat 4 minutes on each side or until lightly browned. Remove from skillet; keep warm.

ADD apples to skillet, and sauté’ for 5 minutes; add brown sugar, vinegar and broth, and cook, stirring often, 5 to 7 minutes, or until slightly thickened. Return pork to the apple filled skillet and keep warm until ready to eat.

Surprise your family with this fabulous meal!

Cherry Swirl Cheesecake on President's Day

It has been the snowiest winter in Tennessee since I moved here in 2004. We have a complete covering of ice and snow again this morning. It is President’s Day so many people are staying home today and that is probably good.

As we are making our way into the New Year 2010 we are also making our way into 2020 – a new decade! This is a great time to read Psalm 118, which is a beautiful love song celebrating God’s love for us. His love endures forever! Celebrate a new year and a new decade.

Their pretty color and sweet, tantalizing taste make cherries the perfect fruit for Valentine’s Day. In February we also celebrate President’s Day, and again, cherries add their bright red color to patriotic desserts.

Children are told the tale of young George Washington and how he could not lie to his father about chopping down a cherry tree. Although historians say the story is a myth, cherries and George Washington are forever tied together in this legend. Cherries have become a symbol of his birthday and Americans continue to celebrate Presidents’ Day on February 21st and Washington’s Birthday on February 22nd by eating cherry pie.

So in honor of our first President (and telling the truth) our recipe today will be Cherry Swirl Cheesecake.

Low-fat Cherry Swirl Cheesecake
• 1/4 cup graham cracker crumbs
• 1 can (20 oz.) cherry pie filling
• 2 pkgs. (8 oz. each) low-fat cream cheese, softened
• 1 can (14 oz.) low-fat sweetened condensed milk
• 1 egg
• 4 egg whites
• 1/3 cup lemon juice
• 1 tsp. vanilla
• 1/2 cup flour

Preparation -
Spray the bottom and sides of an 8" spring form pan with non-stick cooking spray.

Spread the graham cracker crumbs on the bottom of the pan; set aside. Puree the cherry pie filling in a food processor or blender until smooth.

In a mixing bowl, beat the cream cheese until fluffy. Gradually add the sweetened condensed milk, beating until smooth. Add the egg, egg whites, lemon juice and vanilla and mix well. Stir in the flour.

Pour half of the batter into the prepared pan. Spoon 1/2 cup of the pureed cherry pie filling over top. Top with the remaining batter.

Pour 1/2 cup of the pureed cherry pie filling over the batter. Use a table knife to very gently swirl the cherry puree through the batter. (Reserve the remaining puree.)

Bake in a preheated oven at 300º for 60 to 65 minutes or until the center of the cheesecake is set. Cool in the pan on a wire rack for about an hour then refrigerate for 3 to 4 hours before removing the sides of the spring form pan.

Refrigerate until serving. Before serving, top individual slices with the remaining cherry puree.

Happy Valentine's Day!

When Life Happens ...

It has been almost a month since I posted on my blog. I am stunned that the time has passed so quickly. Life “happened” and although I wished to blog each day it just wasn’t happening. I am hoping for a better track record the next month!

Since the last blog I made Buttermilk Pecan Pie (recipe posted on January 7). It makes a beautiful pie. It was better than I expected and as it aged it got better and better. We ate the last of it 3 days later and it was the best then. Definitely worth giving a try! I hope you enjoy the pictures!

In honor of Valentine’s Day I am posting a recipe for “made from scratch” Red Velvet Cake. I received the recipe from my husband’s Aunt Mattie, our first Valentine’s Day at Walnut Grove Bed and Breakfast. We made it each year for our guests who came to celebrate love!

Red Velvet Cake With Cream Cheese Frosting

• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon vanilla extract
• Cream Cheese Frosting, recipe follows
• Crushed pecans, for garnish

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.)

Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated.

Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

"You don't marry someone you can live with - you marry the person who you cannot live without."
-unknown

Happy Valentine’s Day!

Biscuits and Jam!

I didn't get biscuits made the day after I made jam, but a day later we enjoyed delicious blackberry jam and homemade biscuits. The jam turned out great! It is so yummy. I use less sugar than most recipes call for and so the jam has a really true blackberry taste instead of just a sugary sweet taste.

If you love making biscuits here is a really easy recipe that turns out every time. If you haven't ever made homemade biscuits I encourage you to try this. Surprising family or friends will be really fun and they will LOVE hot, buttery, homemade biscuits.

A couple things to know about biscuits:
Don't "over mix". You want to fold the dough just until it is mixed. If you "knead" it over and over it will get tough and you won't like the end result.

When you roll them out to cut them, again don't over-work the dough. Just roll out nice and easy or even just use your fingertips and gently pat the dough.

I am including two of my favorite recipes. Here is the first one. I use White Lily flour.

Easy-to-Make Cream Biscuits

Prep Time: 10 min
Cooking Time: 10 min
Makes: 12 biscuits

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 3/4 cups White Lily® Self-Rising Flour
1 cup heavy cream
1/4 cup butter

Instructions:

1.	Heat oven to 475°F. Spray baking sheet with no-stick cooking spray.
2.	PLACE flour in large bowl. Gradually stir in cream, adding only enough to moisten flour and hold dough together.
3.	TURN dough onto a lightly floured surface. Knead gently two or three strokes. Using light touch, pat or roll dough to 1/2-inch thickness.
4.	CUT with floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough and re-roll one time; cut as described above. Discard scraps.
5.	PLACE on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. Brush tops with melted butter.
6.	BAKE 8 to 10 minutes, or until tops are golden brown. Serve hot.

Here is the other recipe I use often, I would have shown more on the plate but they disappeared so quickly there was only one left when I remember I wanted to take a picture! :)

White Lily Light Biscuits

Ingredients:

Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Self-Rising Flour

OR 2 cups White Lily® Unbleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® All-Vegetable Shortening Sticks

2/3 to 3/4 cups buttermilk or milk

Instructions:

1.	HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.
2.	MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
3.	KNEAD gently 2 to 3 times on lightly floured surface. Roll dough to 1/2-inch thickness. Cut using floured 2 1/2-inch biscuit cutter.
4.	PLACE on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
5.	BAKE 8 to 10 minutes or until golden brown.

Prep Time: 10 min
Cooking Time: 12 min
Makes: 6 servings

White Lily® is a registered trademark of The J.M. Smucker Company.
Copyright © 2008. All rights reserved. ©/TM/® The J.M Smucker Company.

Today's Scripture: Psalm 105

Jamming Tonight! Homemade Blackberry Jam

Five years ago we drove south to Alabama and were given wonderful blackberry plant shoots from our friends Linda and Jim. Now those plants are providing a large amount of very large, tasty blackberries. Last summer I froze several bags of berries and now on this cold January day it was the perfect time to make jam! It only took about an hour, a little sugar, a box of Sure Jell (apple pectin) and 7 pint jars with lids.

Here is a run down:
5 cups crushed blackberries
2-½ cups sugar
One box Sure-Jell Fruit Pectin
½ tsp. butter or margarine

1. Fill canner, or extra-large pot, with water, bring to boil and let simmer.

2. Wash jars and screw bands in hot, soapy water, rinse with warm water. Pour boiling water over flat lids in saucepan, let stand in hot water until ready to use. Drain well before using.

3. Prepare fruit: For blackberries – crush 1 cup at a time, using a potato masher or food processor. Do not puree, use the pulse button, as jam should have bits of fruit. You will need exactly 5 cups of crushed fruit and place into a 6 to 8 quart saucepan.

4. Mix ¼ cup sugar with 1 box of Sure-Jell.

5. Stir pectin-sugar mixture into the fruit. Add ½ tsp. butter or margarine to reduce foaming.

6. Bring mixture to a full rolling boil. This is a boil that doesn’t stop bubbling when stirred.

7. When at a full rolling boil, stir in remaining 2 1/4 cups sugar - quickly. Return to full rolling boil and boil exactly one minute, stirring constantly. Beware – this is the moment when some of this delicious boiling syrupy jam popped up out of the pan and onto my hand. Ouch.

8. Remove from heat, skim off any foam. I didn’t have any foam because I added the ½ tsp. butter, but you may have a little bit.

9. Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on elevated rack in a canner (or large pot). Water must cover jars by 1 to 2 inches. Add boiling water if needed. Cover; bring water to gentle boil.

10. Process jam for 10 minutes.

11. Remove jars and place upright on a towel or cooling rack.

At this point you have three significant events yet to happen:

• As the jars cool each lid that seals will make a “pop” sound. It is lots of fun to listen for the popping of each one of the jars.

• Let stand at room temperature 24 hours
The next significant moment is when you open up a jar and see that it is in fact “jelled” and the consistency of a good jam.

• And lastly, when you spread that delicious homemade jam on your favorite biscuits, bread, pancakes, or peanut butter!

Store unopened jams in a cool, dry, dark place for up to 1 year.
Refrigerate opened jars. If a jar doesn't seal, the jam is still good, just store in the refrigerate.

If this all works out, tomorrow’s blog will include homemade biscuits topped with our newly made jam!

Today's Scripture:

Jeremiah 29:11 (New International Version)

¹¹ For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future.

Incredibly Sinful Praline Pecan Cheesecake

Incredibly Sinful Praline Pecan Cheesecake

Crust

1 package Pillsbury Plus butter recipe cake mix
1/2 cup softened butter or margarine

Filling:
3 (8 oz.) pkg. cream cheese, softened
1/3 cup sugar
1 1/2 teaspoon rum extract
4 (1.2 oz.) toffee candy bars, coarsely crushed
3 tablespoons flour
3 eggs

Topping
1/2 cup packed brown sugar
1/3 cup caramel ice cream topping
1 cup chopped pecans

Directions:

Heat oven to 325 degrees. Combine cake mix and butter in large bowl, mixing at low speed until crumbly. Set aside 1 cup of mixture for topping. Press remaining mixture in bottom greased 9 or 10 inch springform pan.

In the same bowl, combine cream cheese, sugar, flour, and rum extract; beat until smooth. Add eggs and mix well. Stir in crushed candy bars and pour into crust lined pan. In small bowl combine reserved crumb mixture, brown sugar, and pecans; blend well. Sprinkle evenly over filling.

Bake at 325 degrees for 70-85 minutes or until center is set and topping is golden brown. Remove from oven and drizzle caramel topping over top.

Bake for 8-10 minutes more to set topping.

Cool 30 minutes. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan and refrigerate 4-5 hours or overnight. Store in refrigerator.

☺A little piece goes a long way, this is rich but delicious!

Today's Scripture:
Hebrews 13:1-3 (New International Version)

1Keep on loving each other as brothers. 2Do not forget to entertain strangers, for by so doing some people have entertained angels without knowing it. 3Remember those in prison as if you were their fellow prisoners, and those who are mistreated as if you yourselves were suffering.

The BEST Meat Loaf - It's What For Dinner!

☺ A favorite meatloaf recipe given to us by friends years ago, we always serve with garlic mashed potatoes, green beans, and honey wheat bread! Delicious!


Dittmer Meat Loaf

Combine:

2 lbs. hamburger
1 cup soft bread crumbs (take some bread and crumble in your hands)
1 medium onion, chopped
1 egg
½ tsp salt
1/4 tsp red cayenne pepper (very important ingredient)
Mix the above and shape into two round loaves. Place in 9 x 13 baking dish.

Combine:

16 ounce tomato sauce
½ cup water
3 TB vinegar
1/4 cup brown sugar
2 TB mustard
3 tsp. Worcestershire

Mix these ingredients and pour over the round loaves.
Bake 1 1/4 hours at 350 degrees.


Today's Scripture: Psalm 34 (New International Version)

1 [a] I will extol the LORD at all times;
his praise will always be on my lips.

2 My soul will boast in the LORD;
let the afflicted hear and rejoice.

3 Glorify the LORD with me;
let us exalt his name together.

4 I sought the LORD, and he answered me;
he delivered me from all my fears.

5 Those who look to him are radiant;
their faces are never covered with shame.

6 This poor man called, and the LORD heard him;
he saved him out of all his troubles.

7 The angel of the LORD encamps around those who fear him,
and he delivers them.

8 Taste and see that the LORD is good;
blessed is the man who takes refuge in him.

9 Fear the LORD, you his saints,
for those who fear him lack nothing.

10 The lions may grow weak and hungry,
but those who seek the LORD lack no good thing.

11 Come, my children, listen to me;
I will teach you the fear of the LORD.

12 Whoever of you loves life
and desires to see many good days,

13 keep your tongue from evil
and your lips from speaking lies.

14 Turn from evil and do good;
seek peace and pursue it.

15 The eyes of the LORD are on the righteous
and his ears are attentive to their cry;

16 the face of the LORD is against those who do evil,
to cut off the memory of them from the earth.

17 The righteous cry out, and the LORD hears them;
he delivers them from all their troubles.

18 The LORD is close to the brokenhearted
and saves those who are crushed in spirit.

19 A righteous man may have many troubles,
but the LORD delivers him from them all;

20 he protects all his bones,
not one of them will be broken.

21 Evil will slay the wicked;
the foes of the righteous will be condemned.

22 The LORD redeems his servants;
no one will be condemned who takes refuge in him.

Footnotes:

1. Psalm 34:1 This psalm is an acrostic poem, the verses of which begin with the successive letters of the Hebrew alphabet.