Recipe Wednesday! Twin recipes for Baked PORK CHOPS...

AUTUMN PORK CHOP BAKE >>>INGREDIENTS: *1/4 cup butter *3/4 cup brown sugar *4 garlic cloves *4 green onions, sliced *2 cups baby carrots *3 small red potatoes, cubed *1/2 - 1 small apple sliced *1/2 - 1 small pear sliced *1 Tbsp each fresh snipped rosemary + parsley *6-8 pork chops *olive oil *1 1/2 tsp kosher salt *1 tsp pepper *4 Tbsp dijon mustard *2 Tbsp apple cider vinegar >>>DIRECTIONS: Melt butter and brown sugar in a frying pan. Saute green onions, carrots, garlic, kosher salt and pepper approx 5 minutes then add potatoes, apples and pears and herbs and cook for an additional 3-5 minutes until everything is well coated but not cooked tender. Sear pork chops in a hot frying pan with 2 Tbsp of olive oil, and sprinkle with salt and pepper until just browned. Place in a baking dish and pour vegetables and glaze over pork chops. Stir together the dijon mustard and apple cider vinegar (or water) just enough to make it thin enough to drizzle over pork chops and vegetables. Snip fresh parsley and rosemary on top and cover dish with 2 layers of foil. Bake at 400 F for 45 minutes, then reduce heat to 250 F and bake for 30-40 more minutes. Make sure pork chops are cooked through and are no longer pink. ***********************************************************************************************************************************

CIDER CABBAGE CHOPS >>>INGREDIENTS: *1/2 head cabbage, shredded *6-8 pork chops *salt + pepper to season *1/2 tsp caraway seeds *2 cups apple cider *3 Tbsp vinegar *4 Tbsp melted butter >>>DIRECTIONS: Place the shredded cabbage in the bottom of a baking dish. Season the chops with salt + pepper, and place them over the cabbage. Stir together the remaining ingredients, and pour over the pork chops. Seal the pan with foil and bake at 400 F for 30 minutes, then at 250 F for 2 hours. ******************************************************************************************************************************************* “In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom.” ~Barbara Costikyan

IMPOSSIBLY EASY Natural Holiday Wreath

Seasons Greetings!

Here's how to make an IMPOSSIBLY EASY wreath for the holidays: STEP 1: USE A FRESH OR FAUX GREENERY WREATH FOR THE BASE.

STEP 2: GATHER NATURAL ITEMS FROM YOUR YARD, SUCH AS LEAVES, TWIGS, FLOWERS, BERRIES, PINECONES, EVEN THISTLES AND BURDOCKS. WEEDS MAKE GREAT PIECES FOR THIS. SPRAY THEM WITH METALLIC SPRAY PAINT, I USED SILVER, BUT METALLICS IN GOLD, RED, BLUE, ETC. WORK WELL ALSO. DIP THE TIPS OF THE SPRAYED PIECES IN HOT GLUE, AND ATTACH TO YOUR WREATH BASE.

STEP 3: CLOSEUP OF SPRAYED PIECES - HERE I USED HOLLY BRANCHES, HYDRANGEA FLOWERS, AND TWIGS FROM MY YARD. ADD A BOW IF YOU'D LIKE, AND HANG WHEN FINISHED.

*TIP* When evenly adding sprayed pieces around the wreath, use multiples of the same piece in odd numbers - for example, 3, 5, or 7. It's an old florist's trick for making an arrangement look balanced! ***HAPPY HOLIDAYS!***

Recipe Wednesday! SQUASH your sweet cravings for PUMPKIN!

How to CHEAT on holiday baking...save time by starting with a cake mix! That's right, these two recipes satisfy your sweet tooth and get you out of the kitchen quickly. Have a FABULOUS Thanksgiving with your family + friends too! ************************************************************************************************************************** PUMPKIN CHIP COOKIES

>>>INGREDIENTS: *1 box spice cake mix *1 can pumpkin (15 oz.) *2 Tbsp water *1 tsp vanilla *dash of salt *1/2 Cup cinnamon chips (optional) *1/4 Cup white chocolate chips (optional) *1/4 Cup chocolate chips (optional) >>>DIRECTIONS: Mix it all together, scoop onto greased cookie sheet. Bake 350 for approx 20 minutes (depends on size of scoops) or until barely golden. **************************************************************************************************************************************************************************************************************************************************** PUMPKIN COBBLER WITH CUSTARD

>>>INGREDIENTS: *1 can pumpkin (15 oz.)- reserve 2 Tbsp *2 eggs *1 can sweetened condensed milk (14 oz.) *1 Tbsp pumpkin pie spice *1 box yellow cake mix *1 stick melted butter *caramel ice cream topping for drizzling *whipped cream for garnish >>>DIRECTIONS: Mix the first four ingredients above, and layer this pumpkin mix onto the bottom of a greased 9x13 baking dish. Sprinkle the yellow cake mix on top, sprinkle over it with water. Pour the stick of melted butter over the top of the cake mix. Bake at 350 F for 30-35 minutes. (While this is baking, prepare the custard.) >>>CUSTARD TOPPING: *2 cups whipping cream – whipped until thick, then add the following until very thick: *1 package instant vanilla pudding *1/4 cup milk *2 Tbsp reserved pumpkin *1/2 tsp cinnamon Chill custard until ready to serve. When cobbler is out of the oven, let it sit for a few minutes to cool slightly, then serve with a dollop of pumpkin custard, caramel drizzle and whipped cream.

RECIPE WED: Slow Cooker Honey Hoisin Chicken and Pork Carnitas

Simple slow cooker recipes for crazy busy days! These are great for holiday company - throw 'em together, switch on, eat when ready! I love food that keeps when everyone in the family is eating/hungry at different times. Just set your crock to keep warm and serve whenever!

SLOW COOKER HONEY HOISIN CHICKEN *************************************** >>>INGREDIENTS: *5-6 boneless chicken breasts *1/4 cup hoisin sauce *1/4 cup soy sauce *1/4 cup honey *1/4 cup white wine or chicken broth *1/4 tsp. ground ginger >>>INSTRUCTIONS: Put the chicken in the crockpot. Mix the other ingredients together and pour over the chicken. Cook on high for 4-5 hours or low for 7-8 hours. ************************************************

SLOW COOKER PORK CARNITAS ****************************** >>>INGREDIENTS: *1 tsp salt *1 tsp garlic powder *1 tsp cumin *1/2 tsp oregano *1/2 tsp coriander *1/4 tsp cinnamon *1 (4 pound) boneless pork shoulder roast *2 bay leaves *2 cups chicken broth >>>DIRECTIONS: Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat. ***************************************************************************** "People in Slow Food understand that food is an environmental issue." ~Michael Pollan

**SHHH** My secret weapon recipes...PIE CRUST + BISCUITS!

These are my tried-and-true, no-fail, come-back-to-everytime BASIC recipes. Our family uses them day in, day out, all-the-time, year-round! The PIE CRUST is super for any filling, savory or sweet, and never gets soggy. It is crisp, flaky, perfect! The BISCUITS recipe was painstakingly wrangled out of the owner of a southern roadside diner - many, many years ago. Note the similarity in ingredients. They're my faves, and here they are for you! But don't tell anyone I shared! :)

EXCELLENT PIE CRUST >>>INGREDIENTS: *1 1/3 c flour *1/2 tsp salt *1/3 c oil (we use canola or olive oil!) *3 Tbsp cold milk >>>DIRECTIONS: Makes 1 crust, double ingredients for a two-crust pie. Mix ingredients until blended. Roll out between sheets of wax paper. Lift one sheet off, and lay over pie pan, then remove top sheet. Build up a fluted edge by pinching with your fingers. Bake at 475 F for 8-10 minutes, until VERY lightly browned, for refrigerated fillings, or just fill and bake according to filling directions. *TIP* You can chill the dough to make rolling easier, and for a crisper crust. ******************************************************************************************************************************************

GRAMMY'S BEST BISCUITS >>>INGREDIENTS: *2 c flour *3 tsp baking powder *1/2 tsp salt *2/3 c milk *1/3 c oil >>>DIRECTIONS: Mix dry ingredients, then add wet ingredients all at once. Stir until JUST blended, DO NOT overmix! Gently roll into a log, and slice into 8-10 pieces. Bake at 425 F 10 minutes, or until lightly browned on top. ******************************************************************************************************************************************* "If you wish to make an apple pie from scratch, you must first invent the universe." ~Carl Sagan