A delicious Pumpkin Pie rendition! This will be wonderful for dessert after Thanksgiving dinner.
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup pumpkin filling
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
2 large eggs
Preheat oven to 325 degrees. Beat cream cheese, pumpkin, sugar, spices and vanilla extract in
small mixer bowl until blended. Add eggs; beat well. Pour into ready made pie pan. Bake 30
to 35 minutes or until. Remove from oven and allow to cool.
Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Wednesday, November 14, 2007
Wednesday, October 31, 2007
Apple Pecan Stuffed Pork Chops with Cranberry Vinaigrette Salad
Here's what you will need for this recipe:
2 Boneless Pork Chops, 1 1/2 thick
3 medium sized apples, rinsed, peeled and diced
1 1/2 cups herb flavored croutons
1/2 cup pecans, finely chopped
2 tbsp. oil
2 tbsp. butter
1 tsp. seasoned salt
Salt
Pepper
Preheat oven to 425 degrees. Add oil to skilled. Brown pork chops in skillet on medium heat.. Place pork chops in baking pan. Apply seasoned salt. Bake covered in oven for approximately 35-40 minutes.
When pork chops have 15 minutes left for cooking, start stuffing. In small saucepan, boil 1 cup water and butter. Add croutons, apples and cinnamon. Stir until very moist. Add more water little by little if necessary. Cover and keep on low heat until pork chops have completed cooking.
When fully cooked, remove pork chops from oven and put on serving plates. Divide a good portion of apple stuffing mixture on top of each pork chop. Sprinkle pecans on top of stuffing.
The pecans can be added to the stuffing mixture when cooking if preferred. Serves 2.
Cranberry Vinaigrette Dressing
1/3 cup fresh cranberries
3 tbsp. apple cider vinegar
1/3 cup olive oil
1 1/2 tbsp. water
1 tsp. Honey Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
3 cups fresh spinach or mixed greens, rinsed.
Add all ingredients to blender. Blend until mixed completely. In medium sized salad bowl, toss greens and dressing together. Divide onto plates with apple pork chops and stuffing. Your entree is now complete.
Try 4 Seasons - Case of Wine
2 Boneless Pork Chops, 1 1/2 thick
3 medium sized apples, rinsed, peeled and diced
1 1/2 cups herb flavored croutons
1/2 cup pecans, finely chopped
2 tbsp. oil
2 tbsp. butter
1 tsp. seasoned salt
Salt
Pepper
Preheat oven to 425 degrees. Add oil to skilled. Brown pork chops in skillet on medium heat.. Place pork chops in baking pan. Apply seasoned salt. Bake covered in oven for approximately 35-40 minutes.
When pork chops have 15 minutes left for cooking, start stuffing. In small saucepan, boil 1 cup water and butter. Add croutons, apples and cinnamon. Stir until very moist. Add more water little by little if necessary. Cover and keep on low heat until pork chops have completed cooking.
When fully cooked, remove pork chops from oven and put on serving plates. Divide a good portion of apple stuffing mixture on top of each pork chop. Sprinkle pecans on top of stuffing.
The pecans can be added to the stuffing mixture when cooking if preferred. Serves 2.
Cranberry Vinaigrette Dressing
1/3 cup fresh cranberries
3 tbsp. apple cider vinegar
1/3 cup olive oil
1 1/2 tbsp. water
1 tsp. Honey Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
3 cups fresh spinach or mixed greens, rinsed.
Add all ingredients to blender. Blend until mixed completely. In medium sized salad bowl, toss greens and dressing together. Divide onto plates with apple pork chops and stuffing. Your entree is now complete.
Try 4 Seasons - Case of Wine
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