Pork Chops with Mustard-Sage Sauce

Okay, this is the BEST pork chop I have ever had. And really quite easy. I got it from Robin to the Rescue by Robin Miller. The sauce could really be used over anything, chicken, ham, maybe even veggies or tofu something. Anyways...
1 T vegetable oil
4 boneless pork chops
salt and pepper

mustard-sage sauce

1 cup reduced sodium chicken broth
1 T Dijon mustard
2 t cornstarch
1T chopped fresh sage or 1 t dried sage
1/2 t garlic powder


1. Heat oil in a large skillet over medium-high heat. Season both sides of the pork chops with salt and pepper. Add the chops to the hot pan and cook until golden brown, about 2 min per side.

2. In a medium bowl, whisk the sauce ingredients until the cornstarch dissolves. Add to skillet, and simmer until the pork is just cooked through and the sauce has thickened, about 5 minutes.

Christmas Pancakes

We tried a fun twist on Christmas pancakes the other day. I poured the batter into muffin tins. Try it!!

Apricot Bars

This is an easy recipe that kids can help with. Use apricot preserves or whatever else your family likes and you have on hand. This morning Cody and I used strawberry jam. I also used 1 cup of all-purpose flour and 1/2 cup whole wheat flour. Experiment and let me know what your family likes!

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares

Blueberry French Toast Casserole

This is one of my favorites. Its pretty easy and you can make it the night before. I've served at before for brunch (at showers) and it was a big hit. Enjoy!


Blueberry French Toast Casserole

INGREDIENTS
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
10 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

DIRECTIONS
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Waffles

Life has been crazy around here as of late so we've been having brekfast for dinner at least once a week. My kids LOVE waffles and so I've tried a few recipes and this is the one we like best.

1 3/4 c all-purpose flour
1 T baking powder
1/4 t salt
2 egg yolks
1 3/4 c milk
1/2 cup oil
2 egg whites

In a medium bowl mix dry ingredients. Make a well in the center and set aside. In another medium bowl, beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter should be really lumpy.) In a small mixing bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix. Pour 1- 1 1/4 c of batter into waffle iron and cook. Makes 8-10 waffles.

Tantalizing Turkey Loaf

Don't tune out just because you read turkey loaf...I promise that this is delicious...even tantalizing:)

1/2 onion, chopped
1 lb extra lean ground turkey
2 egg whites
1/4 tsp red pepper
1/2 cup applesauce, unsweetened
1/2 cup italian seasoned breadcrumbs
2 T (or a little more if you love it) grated parmesan cheese

Mix all together in a large bowl. Form mixture into 4 equally sized personal loaves and arrange on baking dish, or cookie sheet. Bake at 350 for 60 minutes.

*This is adapted from a recipe by Zonya Foco, so its pretty healthy.

Roast

This isn't really a recipe, more of a suggestion. A few weeks ago Sweetbay had roasts for a great deal so I bought a bunch. (In case I didn't tell you we now have a freezer in our garage which allows me to do this kind of thing. Yes, we are your stereotypical Mormon family!!) Anyway, I made a marinade based on the Pioneer Woman's brisket marinade. I made it and then poured it over the roast in the crockpot and cooked it all day (8-10 hours.) It was delicious!