Crunchy Honey Garlic Pork Chops

Ingredients:

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Melted Snowman Cookies

You’ll need:

1 package of Betty Crocker’s Sugar Cookie Mix OR substitute your family favorite! 10 large marshmallows Cookie Icing, decorating tips, and your imagination! You can use Betty Crocker Cookie Icing or make your own. You’ll need Black, Red, Green, Blue and Red! I also used mini orange M&M’s for the noses, instead of mixing a tiny bit of orange for carrot noses.

Mix the cookie mix together, then take a small chunk (about the size of a golf ball) and flatten to about 1/4″-1/2″ depending on how thick you like your cookies. Remember, they are supposed to be melted snowmen so the more irregular the shapes, the better!

Bake the cookies according to the package directions. Pull them out when they’re done and let them cool on a rack. When they are cool, ice the cookies with the back of a spoon and let some of the icing drip over the edge for that melting effect!

Spray a microwave safe plate with cooking spray and put the marshmallows on it. Cook on high for approx 20 seconds. Watch the marshmallows carefully though, you don’t want to let them get too fluffy! Spray your hand with the cooking spray (Great tip!) and pull the marshmallows carefully off the plate and set them on the frosted cookies.

Start decorating! I found it easier to do the arms and faces first, then add the rest of the details.

I love these cookies! The only thing I would have changed, is my icing recipe. I didn’t have clear vanilla extract, so my cookies aren’t as bright white as they should have been. It would have made them even more adorable! When you do yours, get the clear vanilla extract or use white cookie icing!

My simple icing recipe is: 1 cup powdered sugar 4 tsp milk 1 tsp clear vanilla extract 1 TBLS Light Corn Syrup Stir until smooth and ice your cookies!

Make your own Mammo-Grahams for Breast Cancer Month!

Potato Candy:

2 medium potatoes
1 stick (1/2 cup) butter, chopped
2 16 ounce boxes powdered sugar
1 teaspoon vanilla extract (or almond, actually, if you really wanted faux-marzipan)
2-3 tablespoons peanut butter
1-2 tablespoons cocoa powder

Other Mammo-Graham materials:

6 regular graham cracker rectangles, each broken into 2 squares
6 chocolate graham cracker rectangles, each broken into 2 squares
about 1/4 cup milk chocolate chips
about a dozen pink M&Ms, preferably both plain and peanut

Boil the potatoes just until soft. Drain, mash, and measure 1/2 cup out into a mixing bowl. Make a small snack of the excess with some sour cream and chives, I say. Add butter into mixing bowl, mix in thoroughly, and let cool completely(very important).  Add sugar and vanilla/almond extract, knead until smooth.

Roll some of the dough into various ball sizes. Then add the peanut butter and knead thoroughly again – you may want to make a few different ‘complexions’, so you can add it in in increments, make a couple more balls, and repeat. Follow the same process with the cocoa, adding incrementally to represent different complexions!

Now gently squeeze each ball between a pair of graham crackers. Melt the chocolate chips (either in a microwave in 30 second increments or in a double boiler). Transfer to a ziploc bag, cut off the corner (as small as you can manage) and pipe some nice zigzaggy flourishes on top of each sandwich. Finally, complete each mammary with its own M&M nipple, using shades of pink and tan and brown as you please.

Cherry Marshmallow Cake

1  package chocolate cake mix

 1  can cherry pie filling

 1  package miniature marshmallows

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2.Mix cake batter according to directions on package. Coat bottom of prepared pan with a layer of marshmallows, then pour batter over marshmallows. Spread cherry pie filling on top of batter layer.

3.Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with whipped

COOL WHIP COOKIES

EASIEST COOKIE EVER!!!!!!!!!!!!!!!

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.)
1 tub Cool Whip (8 oz)
1 egg

Mix ingredients. Drop spoonfuls into powdered sugar to coat. Bake at 350 for 12 mins cool before removing...

Pineapple Stuffing

1 20 oz. can crushed pineapple
1/2 cup butter
1 cup sugar
4 eggs
5 slices bread, cubed

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Dump the pineapple into a strainer and drain well, pressing out the juice a few times. Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth. Stir in the pineapple until well-mixed. Fold in the bread cubes. Transfer the mixture to the prepared baking dish. Bake 55-60 minutes or until golden on top and set in the middle. Serve warm or at room temperature. Great with ham!

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