Pork Chops with Dill Pickle Marinade

Pork Chops with Dill Pickle Marinade

Pork Chops with Dill Pickle Marinade
Center-cut pork chops can be marinated in store-bought dill pickles’ pickling solution. Although it seems odd, it works!

Arrange pork chops in a shallow dish and pour pickle juice over top.

Cover and marinate in the refrigerator for at least 1 hour or 8 to 24 hours for best results.

When ready to cook preheat an outdoor grill for medium-high heat and lightly oil the grate.

Drain pork chops and discard marinade.

Cook pork chops on the preheated grill until no longer pink in the center 6 to 8 minutes per side.

An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Old Fashioned Christmas Raisin Delights

Old Fashioned Christmas Raisin Delights

Old Fashioned Christmas Raisin Delights
This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies

To Make The Dough: Sift the flour baking powder and salt together; set aside.

Cream the butter with 3/4 cup of the brown sugar and the white sugar.

Beat in the eggs milk and vanilla.

Mix at high speed for 2 minutes then reduce speed and gradually blend in the flour mixture.

Cover and refrigerate dough for at least 3 hours.

To Make Raisin Filling: Grind the raisins.

In a medium saucepan combine the ground raisins 1 cup brown sugar 1 cup water salt and lemon juice.

Bring to a boil and simmer for 3 minutes.

Buttermilk Oatmeal Scones

Buttermilk Oatmeal Scones

Buttermilk Oatmeal Scones
These hearty buttermilk oatmeal scones are spiced with cinnamon and nutmeg for a brunch treat you could pair with any sweet and fruity toppings.

Preheat the oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper.

Combine flour oats brown sugar baking powder cinnamon baking soda salt and nutmeg in a large bowl.

Cut in shortening and mix until just a few chunks remain.

Add buttermilk and vanilla extract; stir until combined.

Shape dough into individual scones about 3 inches across and 1 inch thick.

Arrange on the prepared baking sheet.

Bake in the preheated oven until golden brown 15 to 20 minutes.

Cool for 5 minutes before lightly dusting with powdered sugar.

Mom’s Shredded Elk Sandwiches

Mom's Shredded Elk Sandwiches

Mom’s Shredded Elk Sandwiches
This recipe, which is reminiscent of sloppy joes, can be used with elk or venison because it eliminates the gamey flavor.

Combine the ketchup, brown sugar, and mustard powder in a bowl.

Liquid smoke, lemon juice, and onion powder powdered garlic In a bowl, combine hot pepper sauce, celery salt, black pepper, and Worcestershire sauce.

In a sizable slow cooker, add the elk roast and then the sauce.

For about 5 hours on High, with the lid on, the meat should easily shred with a fork.

Roughly chop, then serve with hamburger buns.

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake
This is the best chocolate chip cheesecake you can make. Take dessert to the next level with this rich, creamy cheesecake with bites of chocolate.

Preheat the oven to 300 degrees F (150 degrees C).

Make the crust: Mix graham cracker crumbs sugar cocoa and melted butter.

Press onto the bottom and up the sides of a 9-inch springform pan.

Set aside.

Prepare the cheesecake: Beat cream cheese until smooth.

Gradually add sweetened condensed milk; beat well.

Add eggs and vanilla and beat on medium speed until smooth.

Toss 1/3 of the chocolate chips with flour to coat (this keeps them from sinking to the bottom of the cake).

Mix into cheesecake batter.

Pour into prepared crust.

Sprinkle top with remaining chocolate chips.

Beaker’s Vegetable Barley Soup

Beaker's Vegetable Barley Soup

Beaker’s Vegetable Barley Soup
This old-fashioned vegetable barley soup is made with chickpeas, carrots, celery, onion, and zucchini in a tomato broth for a thick and hearty meal.

Into a big pot, pour the broth.

Beans, tomatoes, barley, carrots, celery, onion, zucchini, and bay leaves should all be added.

Add spices like garlic powder, sugar, salt, and curry powder.

paprika pepper and Worcestershire sauce.

Turn down the heat after bringing to a boil.

For 1 1/2 hours, simmer with a cover on.

Before serving, remove the bay leaves.

Best Hot Fudge Sauce

Best Hot Fudge Sauce

Best Hot Fudge Sauce
A friend of my mother-in-law shared this easy recipe with me years and years ago.

In a large saucepan combine chocolate chips and butter.

Cook and stir over low heat until melted.

Gradually mix in confectioners’ sugar and milk.

Increase heat to a boil.

Cook stirring constantly for 8 minutes.

Remove from heat then stir in vanilla and salt.

Serve warm.

Store in refrigerator.

Macaroni and Cheese with Sausage, Peppers and Onions

Macaroni and Cheese with Sausage, Peppers and Onions

Macaroni and Cheese with Sausage, Peppers and Onions
For supper, macaroni and cheese is ideal. Both adults and children enjoy it. It’s a kid favorite. My recipe is straightforward and nearly as quick as the prepackaged stuff. Bell peppers and Italian sausage are good additions to this variation.

Follow the recipe for Creamy Macaroni and Cheese .

Heat a 10-inch skillet over medium-high heat.

Cook sausage breaking it up as it fries until it loses its raw color 3 to 4 minutes.

Add onion and pepper slices and saute until soft about 5 minutes.

Add basil then stir mixture into macaroni.

Serve hot.

Best Lasagna with Ricotta Bechamel

Best Lasagna with Ricotta Bechamel

Best Lasagna with Ricotta Bechamel
Every bite of this melt-in-your-mouth lasagna has a creamy bechamel sauce made with ricotta cheese to counteract the hearty flavor of the meat sauce.

A large Dutch oven should be heated to medium-high heat to prepare the meat sauce.

Add the ground sirloin and sausage; cook and stir for about 8 minutes, or until browned and crumbly.

Drain, then set apart.

Oil the Dutch oven with olive.

Over medium-high heat, add the onion and salt.

Cook, stirring frequently, for about 5 minutes, or until the onion is soft and translucent.

Add the garlic and stir for two minutes, or until fragrant.

Crushed red pepper, red wine, sugar, and tomato paste are added; everything is combined by stirring.

Bring mixture to a boil before stirring in the cooked meat.

Stirring occasionally, simmer for 30 minutes at medium-low heat.

Take the pan off the heat, then stir in the basil and parsley.

Keto Bacon-Wrapped Asparagus with Lemon Aioli

Keto Bacon-Wrapped Asparagus with Lemon Aioli

Keto Bacon-Wrapped Asparagus with Lemon Aioli
This is a great keto recipe for asparagus wrapped in bacon made on the barbecue. Combined with homemade lemon aioli, you’re in for a treat!

In a bowl, thoroughly combine the mayonnaise, Dijon mustard, garlic, lemon zest, and garlic salt.

Lemon aioli should be kept in the fridge until needed.

Lightly oil the grate and preheat an outdoor grill to medium heat.

Depending on the asparagus’s thickness, group the asparagus stalks into groups of three to five.

One piece of bacon should be tightly wrapped around each bundle of asparagus, with the ends tucked under the bacon to ensure a strong hold.

Arrange the asparagus bundles on a sheet of aluminum foil in a single layer.

Lightly mist bundles with olive oil spray before adding cracked pepper to the bacon.