Peachy Pork Chops

Ingredients

  • 8 boneless pork chops
  • 2 tablespoons olive oil
  • 1/2 cup white cooking wine
  • 2 tablespoons minced onion
  • 1 tablespoon fresh thyme
  • 2 cans (15 ounces each) slices peaches (in juice, not heavy syrup), drained
  • 3/4 cups chicken broth
  • 1-1/2 tablespoons honey
  • 1 tablespoon butter

Instructions

  1. Heat oil in a large pan or skillet, swirling to coat.
  2. Season pork chops with salt and pepper and add to pan (in batches if necessary).
  3. Cook for 3-5 minutes on each side (depending on thickness) until well seared.
  4. Remove chops to a plate covered with foil to keep warm.
  5. In the same skillet, add the cooking wine, scraping the bottom to loosen any browned bits, and bring to a boil.
  6. Add the onion, thyme, and peaches and continue cooking at a simmer for about 5-7 minutes.
  7. Stir in broth and honey, and return to a boil.
  8. Continue cooking until sauce reduces by about half (about 8-10 minutes).
  9. Remove from heat and stir the butter.
  10. Spoon sauce over chops and serve.

Bacon Cream Cheese Crescents

Ingredients

  • 1 block (8 ounces) cream cheese softened
  • 10 slices bacon, cooked and chopped
  • 1/3 cup grated parmesan cheese
  • 1/4 cup onion, finely chopped
  • 1 tablespoon milk
  • 2 cans (8 ounces each) crescent rolls

Instructions

  1. Preheat oven to 375 degrees and line two baking sheets with aluminum foil or parchment paper.
  2. In a large bowl, combine cream cheese, bacon, parmesan cheese, onion and milk.
  3. Fold in bacon.
  4. Separate each can of crescent dough into 8 triangles and then cut each triangle lengthwise in half. 
  5. Spread cream cheese mixture onto dough triangles, adding about 1-1/2 teaspoons to each.
  6. Roll up the cresents, starting at short side of triangle.
  7. Place, point sides down, on baking sheet.
  8. Bake 12 to 15 minutes, or until golden brown.
  9. Serve warm.

The original recipe for these crowd-pleasing appetizers can be found here.

Unstuffed Egg Rolls

Ingredients

  • 1 pound Jimmy Dean ground pork sausage
  • 1/4 cup onion, diced
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger (or 1 teaspoon ground ginger)
  • 1 bag (16 ounces) coleslaw mix
  • Salt and pepper to taste
  • Wonton strips to garnish
  • Soy sauce

Instructions

  1. In a large skillet, brown the pork.
  2. Add in the onion, garlic and ginger and mix well.
  3. Spread the coleslaw mix over top of the meat.
  4. Cover the skillet with a lid and allow to cook over medium heat until the coleslaw mix is wilted (about 5-7 minutes)
  5. Remove the lid and stir until everything is well combined.
  6. Season with salt and pepper to your liking.
  7. Spoon into bowls, sprinkle with wonton strips and serve with soy sauce.

Coleslaw

Ingredients

  • 1 cup mayonnaise
  • 3 tablespoons sugar
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon celery salt
  • 1/8 cup zesty Italian dressing
  • 1/4 cup onion, diced
  • 1 bag (16 ounces) coleslaw mix
  • salt and pepper to taste

Instructions

  1. In a large bowl, combine the mayonnaise, sugar, ground mustard, celery salt and Italian dressing, mixing until smooth.
  2. Add in the onions and coleslaw mix and stir until well combined.
  3. Season the coleslaw with salt and pepper to your liking.
  4. Refrigerate coleslaw for at least two to three hours before.
  5. Serve alongside your favorite holiday meal or barbecued feast.

Apple Dump Cake

Ingredients

  • 2 cans (21 ounces each) apple pie filling
  • 1 teaspoon ground cinnamon
  • 1 box (15.25 ounces) spice cake mix
  • 1/3 cup chopped pecans
  • 3/4 cup butter, melted
  • Whipped topping or ice cream

Instructions

  1. Preheat oven to 350 degrees, and grease a 9-by-13-inch pan.
  2. Pour the apple pie filling into the bottom of the prepared pan and spread it out evenly.
  3. Sprinkle cinnamon evenly over top of pie filling.
  4. Top with cake mix, making sure to spread it evenly over the top of the mixture.
  5. Sprinkle pecans over the top of cake mix.
  6. Drizzle melted butter evenly over the top.
  7. Bake in the preheated oven for 45-50 minutes, or until nicely browned.
  8. Serve warm with ice cream or whipped topping (or both).

The recipe inspiration for this incredibly simple, yet delicious cake, can be found here.

Candied Pecans

Ingredients

  • 1 pound (about 4 cups) raw pecan halves
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar 
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg white
  • 1 teaspoon vanilla extract 

Instructions

  1. Preheat oven to 300 degrees, and line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the sugars, cinnamon and salt. 
  3. In a large bowl, whisk the egg white and vanilla extract until very foamy, about 1 minute.
  4. Add the pecans and stir until well coated.
  5. Sprinkle the sugar mixture over the pecans and toss until fully coated. 
  6. Spread pecans into an even layer on the prepared baking sheet. 
  7. Bake for 20 minutes.
  8. Remove pan from oven, stir the pecans and spread them out evenly again.
  9. Bake for another 20 minutes or until the nuts are very fragrant and are starting to darken in color.
  10. Let the pecans fully cool in the pan on a wire rack (the sugar will harden as it cools).
  11. Break into individual pieces and enjoy. 
  12. Store in an airtight container.

The original recipe for these perfect pecans comes from the one and only Pioneer Woman Ree Drummond, and it can be found here.

Chicken Dumpling Soup

Ingredients

Soup

  • 4 cups cooked chicken, picked or chopped
  • 4 cups chicken broth
  • 3 celery stalks, sliced
  • 3 carrots, peeled and sliced
  • 1 small onion, diced
  • Lawry’s seasoning salt to taste
  • Pepper to taste

Dumplings

  • 3 eggs, beaten
  • 1/4 cup milk
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder

Instructions

  1. In a large stock pot, add the carrots, celery, onion and broth, and bring to a boil.
  2. Add the chicken and return to boil.
  3. Add the seasoning salt and pepper and cook until veggies are tender.
  4. In a small bowl, mix the dumpling ingredients together and knead into a ball.
  5. While the soup is boiling, drop 1/2 teaspoon portions of the dumpling dough into the pot.
  6. Cook for about 10-15 minutes until dumplings are cooked through.
  7. Remove from heat and serve.

Onion & Herb Veggie Dip

Ingredients

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon Adobo seasoning
  • 1/4 teaspoon smoked paprika

Instructions

  1. In a small bowl, combine mayonnaise and sour cream and mix until smooth.
  2. Add in the remaining ingredients and stir until well combined.
  3. Refrigerate dip for at least 1 hour.
  4. Serve with your favorite veggies, chips or pretzels.

The inspiration for this delicious dip can be found here.

Million Dollar Dip

Ingredients

  • 1 block (8 ounces) cream cheese, softened
  • 1┬ácup mayonnaise
  • 10 slices bacon, cooked and chopped
  • 1 cup shredded Monterey Jack cheese
  • 4 green onions, finely chopped
  • 1/4 teaspoon paprika
  • 1/2 teaspoon Adobo seasoning

Instructions

  1. In a large bowl, combine the cream cheese and mayonnaise until smooth.
  2. Add in the rest of the ingredients and stir until well combined.
  3. Transfer to a storage container with a lid and refrigerate for at least 2 hours.
  4. Serve with your favorite chips, crackers or veggies.

The original recipe for this delightful dip can be found here.

Sourdough Bread

Ingredients

  • 100 grams sourdough starter
  • 250 grams water 
  • 8 grams kosher salt 
  • 394 grams bread flour

Instructions

  1. Combine all of the ingredients in a large bowl and mix until a sticky dough forms.
  2. Cover the bowl and let rest for about 5-6 hours at room temperature (ideally between 70 to 75 degrees).
  3. With wet hands, fold the dough over on itself 3 or 4 times. Recover the bowl and allow dough to ferment for at least 2 more hours.
  4. Generously dust a banneton with flour.
  5. Scrape dough out onto a lightly floured work surface.
  6. Shape dough into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking.
  7. Transfer, smooth-side down, to banneton.
  8. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
  9. Cover and refrigerate the dough for 12 hours to slow the fermentation process.
  10. Remove from the refrigerator and let the dough rise in a warm spot until it springs slowly back and retains a slight indentation when poked gently with a finger (about 4 to 5 hours).
  11. Preheat oven to 450 degrees, and line a rimmed baking sheet with parchment paper or silicone baking mat.
  12. Dust surface of dough with flour.
  13. Gently invert banneton and transfer dough onto prepared baking sheet.
  14. Gently brush excess flour off of dough.
  15. Score the top of the dough about 1/8″ deep with a sharp knife to create a shallow slit running across the center.
  16. Lightly mist entire surface of the dough with water.
  17. Bake in the center of preheated oven for about 25-30 minutes, or until browned.
  18. Transfer the bread to a rack to cool completely (do not slice loaf while it is still warm).

This fabulous recipe comes from one of my favorite food icons, Chef John, and it can be found here.