Porkchops... and applesauce

Well, applesauce kind of.... I had some of Giada's Parm Porkchops in the freezer and wanted to use them up so I pulled them out a day or two ago... but then, what else should I make. Well, I'm a fan of bread with porkchops so I thought I'd just make some of the frozen rolls in the freezer. BUT, what else. Porkchops and applesauce!! I've never made apple sauce before and I'm intimidated to do so (not sure why) but I didn't want jarred apple sauce.... what to do?!

Then, my brilliant idea... fried or baked apples! I love fried apples. I have no idea if this is the common way to make them but regardless, they were fantastic. And, to top it off... I made cinnamon butter (similar to how I made the honey butter in the Giada's Pork Chops post!) to coat the rolls with during baking. Yum-o!

Fried Apples

Ingredients

2 tablespoons butter

3 Rome Beauty Apples, peeled and diced

~ 1 tablespoon Cinnamon

~ 1/3 cup Brown Sugar

juice of 1/2 a lemon

Directions

- Melt butter over medium heat

- add in diced apples and coat with butter

- Mix in Cinnamon and Brown Sugar and stir well

- Squeeze in lemon juice

- Simmer over medium-low heat until sauce thickens a bit and apples become tender

- Serve warm.

* This would be GREAT over vanilla ice cream!

Comments

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion. I love the cake fillings at Costco and wanted to make a variation on that. This is really semi-homemade but oh so good! It's rich, creamy and decadent. Even my husband loved it, and he's not really a cake fan. It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Coffee and Cannolis

Search This Blog