Pear Braid

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pearbraid

Pear Braid

My wonderful friends, Peg and Harve, gave me more pears from their tree again this year.  I could have eaten them all they were so sweet and juicy.  But I had just enough left to make this recipe and I had all the ingredients on hand without going to the store.

Now, I have to tell you that my husband’s favorite dessert all his life has been apple dumplings.  After eating this, he proclaimed that this was now his all-time favorite dessert.  WOW!  I’m really shocked at that statement, but it was an pretty awesome dessert.

We did eat it with a scoop of ice cream, but personally, I like it without better.  Art liked it with ice cream.

  • 1 sheet Puff Pastry, defrosted
  • 3 oz. cream cheese, softened
  • 1 teaspoon lemon zest
  • 3 medium pears, peeled, cored and sliced
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg / 3 T. water
  • 1/4 cup powdered sugar
  • 2 tablespoons milk or half & half
  • 1/4 cup apricot preserves

Preheat oven to 375 degrees.

Add your puff pastry sheet to a sheet of parchment paper.  Using a rolling pin, roll it out and extra inch and a half longer.  Use a knife to make strips on the two sides.

In a small bowl, add the cream cheese and lemon zest, mix to combine.  Spread it evenly down the middle of the puff pastry.

Add the pears to the top of the cream cheese layer.

In a small bowl, add the sugar, nutmeg and vanilla.  Mix with a spoon until all is combined.  Sprinkle half the vanilla sugar on the pear layer.  Reserve the remaining vanilla sugar to the top.

Start braiding the strips, folding them over each others length of the braid, pinching ends closed.  Brush with egg wash and sprinkle the remaining vanilla sugar on top.

Bake for 30 – 35 minutes.  Remove.  Let cool 15 minutes.  Mix up the glaze ingredients and add to the top of the braid.  (I didn’t use this, but it’s totally up to you if you want to use it or not.)

Serves 6 – 8 (depending on how big you cut them)

“The bottom line of every prayer should be, “Your will be done.”

 

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Almond Pork Chops with Honey Mustard

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Almond Pork Chops with Honey Mustard

These are the most awesome pork chops I have ever eaten!  I don’t fix pork chops very often because I always think they are dry.  But not these.  They are so tender and juicy, we just devoured them.  And the honey mustard was just delicious with them.

This is also a very quick meal to prepare.  25 minutes from start to finish.  I used large porterhouse pork chops instead of the boneless pork loin, but that’s what I had in my freezer so that’s what I used.  I also made corn bread to go along side of them.  Awesome Sweet Cornbread which is also to die for.

If you don’t like pork chops, this will make you a lover of them.  You must try them!  Delicious!

  • 1/2 cup smoked almonds
  • 1/2 cup dry bread crumbs
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless pork loin chops (1 in. thick and 6-oz. each)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard

In a food processor, process the almonds until finely chopped.  Transfer to a shallow bowl; add bread crumbs.  In another bowl, beat the eggs.  In a large resealable plastic bag, combine flour, salt and pepper.  Add pork chops, one at a time, and shake to coat.  Dip in eggs, then coat with almond mixture.

In a large skillet over medium heat, cook the cops in oil and butter for 5 minutes on each side or until a thermometer reads 160 degrees.  Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard.  Serve with the pork chops.

Makes:  4 servings

“In the midst of troubles, peace can be found in Jesus.”

White Chicken Chili

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White Chicken Chili

This recipe makes a large pot of soup.  I like to make big batches of soup, even though it is just the two of us, but I freeze it and take it out for a quick meal.  Or else my grandkids raid my freezer and take it out.  Fine with me.  It warms my heart they like my food.

This is also very quick easy to make as it uses most everything in a can.  Just stock up your pantry.

  • 2 onions, chopped
  • 1 tablespoon oil
  • 6 cups chicken stock
  • 6 (15.5-oz.) cans Great Northern beans, drained and rinsed
  • 3 (5-oz.) cans chicken, drained
  • 2 (4-oz.) cans diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon white pepper
  • 12-oz. container sour cream
  • 3 cups shredded Monterey Jack cheese

In a large stockpot over medium heat, saute onions in oil until tender.  Stir in remaining ingredients except sour cream and cheese.  Simmer for 30 minutes, stirring frequently, until heated through.  Shortly before serving time, add sour cream and cheese.  Stir until cheese in melted.

Serves 16 to 20.

222 calories per 1 cup

“Our actions speak louder than our words.”

Quick Kielbasa Skillet

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Quick Kielbasa Skillet

I love skillet meals.  They are so quick and easy when you need a meal on the table in a hurry.  This is also a pantry meal.  You just need to keep canned potatoes and green beans in it.  We loved it!

  • 1 lb. kielbasa, sliced 1/2-inch thick
  • 1 tablespoon oil
  • 2 (15-oz.) cans sliced potatoes, drained
  • 2 (14.5-oz.) cans French-style green beans, drained

Brown kielbasa in oil in a skillet over medium heat.  Add potatoes and beans; cook over low heat until heated through.

Serves 4.

375 calories/serving

“The secret of peace is to give every anxious care to God.”

 

 

Company Breakfast Casserole

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Company Breakfast Casserole

I made this for my husband and his train buddies early one morning before they all went to see the Big Boy.  I served it with some fresh fruit, bacon and banana bread.  They loved it.

Try any cheese you like.  I think half pepper-jack would be good.  And use any meat you like.  Substitute bacon or ham.

  • 24-32 oz. frozen shredded potatoes, thawed slightly
  • 12 eggs
  • 2 cups half and half
  • 1 teaspoon seasoned salt
  • 3 cups grated Cheddar-Jack cheese
  • 1 lb. sausage, browned and drained

Grease a 9 x 13 inch baking dish.  Add half the potatoes to the bottom of the pan.

In a large bowl, whisk eggs together.  Then add half and half, seasoned salt, cheese.

Add half the sausage on top of the potatoes and then half the egg/cheese mixture.

Repeat layers.  Rest of potatoes, sausage, and the remaining half of egg/cheese mixture.

Cover with foil and refrigerate for 2 hours or overnight.

Bake covered in foil at 350 degrees for 90 minutes.  Let rest for 10 minutes before serving.

Makes 12 servings.  (225 calories/serving)

“God expresses His goodness to His children in His own way.”

 

Grilled Chicken Burgers

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Grilled Chicken Burgers

These burgers were so easy to put together.  I grilled them in a cast iron skillet, but if you prefer, put them on your grill. I was a little worried they would come out dry, but they were moist and delicious.  Just be careful you don’t cook them too long or they might get dry.  Cook to 165 degrees.  I used an instant read thermometer.

And to make them a little healthier, I served them on an oatmeal thin.  They are less calories than a bun.

  • 1 tablespoon olive oil
  • 1 lb. ground chicken
  • 1/3 cup Panko crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder.  Season with salt and pepper, if using.  Stir until loosely combined.  Make into 4 patties.

Heat olive oil in your skillet over medium heat.  Add burgers to skillet and cook 3 to 4 minutes on each side or until instant read thermometer reads 165 degrees.  (Put instant read thermometer into the side of burgers half way.)

Makes 4 burgers.  (273 calories) (Burger/oatmeal thin)

“Live to leave a legacy for God’s glory.”

 

Tuna Melt Sliders

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Tuna Melt Sliders

These delicious sliders are small enough to be an appetizer, and can be large enough for a small meal.  I love making sliders of all kinds.  Change out the tuna salad for chicken salad and use whatever cheese you like.  Yummy!!!

  • 1 package Kings Hawaiian Rolls (my pkg. had 16 rolls)
  • 2 (5-oz.) cans tuna, drained (I used albacore)
  • 1/2 cup mayonnaise
  • 1 teaspoon celery salt
  • 2 tablespoons shallot, finely diced
  • 1 tablespoon dill pickle, finely diced
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices Havarti cheese (enough to cover all the sliders)
  • 1 tablespoon butter, melted
  • 1/4 – 1/2 teaspoon celery seed

Preheat oven to 350 degrees.

In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt and pepper.

Split your rolls in half, place one half in the bottom of a 9 x 13 baking dish.

Top the buns with the tuna mixture and the slices of Havarti cheese.

Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter.  Sprinkle with celery seed.

Cover the dish with foil and bake for 10 – 15 minutes.

Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubble.

Serve immediately.

Makes 12 to 15 sliders.

“Our greatest comfort in sorrow is to know that God is in control.”