Love everything about it....the color, the shape, the size, the fact that it has a pour spout and handle....AND the matching spatula! It doesn't take much to make a girl happy! In addition, this gift came packed with our favorite Maine products of pancake mix, Maine blueberry jam and pancake syrup.
And so we begin New Year's Day with a basic southern dinner! This year we did not include the sauerkraut, which I will not repeat next year. I wanted to use this gorgeous new bowl and oh my, it is such a treasure. We tried a new recipe for pork chops which will tickle your taste buds. Divine! I normally prepare a large pork roast with sauerkraut, but it was just the two of us, so I pared down the portions! It's time to begin our brand new year and discover some brand new recipes!
1 ½ cups of Italian Bread Crumbs
1 Small Package Dry Italian Dressing Mix
¼ cup grated Parmesan Cheese
1 t. garlic powder
½ t. paprika
2-3 Loin Pork Chops
Pour a layer of ranch dressing into a
mixing bowl. Take one pork chop at a time and coat it with ranch dressing on
both sides. In a separate mixing bowl, combine the bread crumbs, dry Italian
dressing, Parmesan cheese and seasonings. Dredge the pork chops with the ranch
dressing on it into the large bowl with the bread crumbs and coat it well on
Place the pork chops in an olive oil greased baking pan and back covered at 285 degrees F. for 30 minutes, then an additional 45 minutes at 300 degrees F. These are probably the best pork chops you will ever taste!
1 1/2 cups sugar
5 tablespoons cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup evaporated milk
3 large eggs, room temperature
1/3 cup unsalted butter, softened
1 teaspoon vanilla
1 9-inch pie crust
Blend in evaporated milk. Beat in eggs 1 at a time. Add softened butter and vanilla, beat until smooth. Pour into unbaked pie shell. Bake in 325* oven for 45 minutes.