Parmesan-crusted Pork Chops

Ingredients

2 Large eggs
1 Cup dried Italian - style bread crumbs
3/4 Cup freshly grated Parmesan
4 center - cut pork loin chops (each about 10 to 12 ounces) (1/2 to 3/4 - inch thick)
Salt and freshly ground black pepper
6 Tbsp olive oil
Lemon wedges, for serving

Directions

1. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
2. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Raspberry Coconut Ice Cream

Ingredients

5 1/2 Cups frozen Raspberries (250g)
1 Cup full fat Coconut Cream from 1 can of coconut milk (See Notes) (200 ml)
4 tsp Maple Syrup (optional)
up to of a cup Coconut Water (from the can of coconut milk)

Directions

1. Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor.
2. Add coconut water, a tablespoon at a time, if blender has trouble blending ingredients. Do not exceed more than ⅓ of a cup Coconut Water.
3. Serve immediately or store in freezer for up to 2 weeks.

NOTES

• Follow these step on how to make coconut cream. Refrigerate a can of coconut milk overnight. Carefully open the can. The coconut milk will have separated into a thick white coconut cream and coconut water. Scoop out the coconut cream to use for this raspberry coconut ice cream and use the remaining water if needed.
• It is crucial to not use more than ⅓ of a cup of coconut water. The more coconut water you add the softer your ice cream will get and you won't be able to scoop it. Try to use as little as needed. If it is a bit to soft. Place it in the freezer for a few minutes until it hardens enough to scoop.
• The raspberry coconut ice cream tastes best when eaten right away. You can however freeze it. Place the ice cream in a dish and press parchment or wax paper onto the ice cream to prevent ice crystals from forming. There are no thickening agents or starches added to this ice cream so it won't stay soft in the freezer. Therefore, allow adequate time for the ice cream to defrost. Beware that each time this ice cream is thawed and then frozen again, it will get harder.
• Adding maple syrup is entirely optional. This all depends on personal preference and the sweetness/tartness of the raspberries being used. Alternatively other liquid sweeteners can be used as well.
• Feel free to swap out the raspberries with any other frozen fruit you like :) The creamy coconut ice cream options are endless!

Rice Krispie Treats

Ingredients

3 Tbsp butter or margarine
1 pkg regular marshmallows (10 oz., about 40)
OR -
4 Cups miniature marshmallows
6 Cups Kellogg's Rice Krispies cereal

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
• Diet, reduced calorie or tub margarine is not recommended.
• Store no more than two days at room temperature in airtight container.
• To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Roasted Chickpeas

Ingredients

1 Can chickpeas (garbanzo beans), drained (12 ounce)
2 Tbsp olive oil
salt (optional)
garlic salt (optional)
cayenne pepper (optional)

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Sesame Miso Vinaigrette

Ingredients

1 Tbsp sesame seeds
2 Tbsp white miso
2 Tbsp toasted sesame oil
1/2 Cup rice vinegar, preferably unseasoned
6 Tbsp neutral vegetable oil, such as canola
2 tsp honey
Sea salt

Directions

1. Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
2. Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.

Slow-cooker Pulled Pork Sandwiches

Ingredients

3 Tbsp light brown sugar
2 tsp hot paprika
1 tsp mustard powder
1/2 tsp ground cumin
Kosher salt and freshly ground pepper
4 lb - to - 4 - boneless pork shoulder, trimmed of excess fat
2 tsp vegetable oil
1/2 Cup apple cider vinegar, plus more to taste
3 Tbsp tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

Directions

1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Per serving: Calories 508; Fat 20 g (Saturated 6 g); Cholesterol 152 mg; Sodium 1,270 mg; Carbohydrate 31 g; Fiber 3 g; Protein 49 g
Recipe courtesy of Food Network Magazine

Non-alcoholic Apple Pie Punch

This recipe comes from Diane Lee.

4 cups apple cider
1 cup pear nectar
3 cups ginger ale
1 apple, diced (gala, cortland or empire)

Mix and serve.

Hedgehogs

Ingredients

2 Cups walnuts
1 Cup dates, pitted and chopped
2 Cups flaked coconut
1 Cup packed brown sugar
2 eggs

Directions

1. Grind nuts and dates. Mix 1 1/2 cup coconut and remaining ingredients.
2. Scoop up in tablespoons, shape into balls and roll in remaining coconut. Bake on ungreased cookie sheet until coconut browns, 10 to 15 minutes, at 350 degrees F (175 degrees C) .