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Honey Mustard Grilled Pork Chops
Honey Mustard Grilled Pork Chops

Honey Mustard Grilled Pork Chops - Wednesday, May 24, 2017

Serves: 4 servings

Fire up the grill! This is one of our juiciest grilled pork chop recipes ever. What makes these Honey Mustard Grilled Pork Chops so good is the sweet 'n' tangy glaze that caramelizes as it cooks. You'll be smackin' your lips with each bite!

What You'll Need:
2 tablespoons apple cider vinegar
1 teaspoon cornstarch
1 tablespoon finely chopped onion
1/2 cup honey
3 tablespoons Dijon mustard
1/4 cup light brown sugar
4 (3/4-inch thick) bone in pork chops
1/2 teaspoon salt
1/4 teaspoon black pepper
What To Do:
  1. Preheat grill to medium.
  2. In a small saucepan, whisk vinegar and cornstarch until smooth. Add onion, honey, mustard, and brown sugar and heat over medium heat 5 to 7 minutes, or until sauce has thickened. Reserve half the glaze in a small bowl for later use.
  3. Sprinkle pork chops evenly with salt and pepper. Grill 3 to 4 minutes per side. Brush chops with glaze and grill 2 to 3 more minutes per side, or until desired doneness. Serve pork chops with reserved glaze drizzled on top.

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Cinnamon Bun Pie
Cinnamon Bun Pie

Cinnamon Bun Pie - Tuesday, May 23, 2017

Serves: 8 servings

Holy cow, these cinnamon buns are amazing! The combination of the flaky dough and the gooey topping makes this Cinnamon Bun Pie a recipe you'll want to keep near the top of your recipe collection.

What You'll Need:
3/4 cup plus 2 tablespoons butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 tablespoon ground cinnamon
1 (16.3-ounce) package refrigerated biscuits (8 biscuits)
What To Do:
  1. Preheat oven to 375 degrees F. Coat bottom of a deep-dish pie plate with 2 tablespoons melted butter; set aside. Place remaining melted butter in a small bowl.  
  2. In another small bowl, combine pecans, sugar, and cinnamon; mix well. Sprinkle one-quarter of the pecan mixture over bottom of pie plate.   
  3. Separate each biscuit into 3 layers. Dip biscuit pieces one at a time in melted butter, making sure to coat each thoroughly. Layer 8 biscuit pieces in bottom of pie plate, completely covering pecan mixture. Repeat pecan mixture and biscuit layers 2 more times. Top with remaining pecan mixture and drizzle with any leftover melted butter.   
  4. Bake 20 to 25 minutes, or until biscuits are golden and cooked through. Allow to cool 5 minutes, then invert onto a serving platter and slice into wedges. Serve warm.

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Upside-Down Banana Bread
Upside-Down Banana Bread

Upside-Down Banana Bread - Monday, May 22, 2017

Serves: 6 servings

We had a little fun in the Test Kitchen and turned your favorite banana bread upside-down! Our Upside-Down Banana Bread is great as-is or served with some vanilla ice cream. Just be warned, no matter how you decide to eat it, it'll be hard to stop at just one piece!

What You'll Need:
1/3 cup light brown sugar
3 tablespoons butter, melted
7 ripe bananas, divided
3 eggs
1/4 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
1 cup granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
What To Do:
  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. Sprinkle brown sugar evenly in baking dish and drizzle with butter. Slice 3 bananas in half lengthwise, then cut each of them in half. Layer banana slices cut-side up in baking dish over brown sugar; set aside.
  3. In a large bowl, mash remaining 4 bananas. Add eggs, oil, water, vanilla, and sugar; beat with an electric mixer until creamy. Add flour, baking powder, and salt; mix well. Spread batter evenly over bananas.
  4. Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Let sit 5 minutes, then invert onto platter. Serve warm.

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Cowboy Cookies
Cowboy Cookies

Cowboy Cookies - Friday, May 19, 2017

Makes: 3 servings

These deliciously chewy Cowboy Cookies were shared with us by Jean, from Hadley, Pennsylvania who originally got this recipe from a woman in her Sunday school class. Wash them down with a tall glass of milk and you're in business!

What You'll Need:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups rolled oats
12 ounces semi-sweet chocolate chips
What To Do:
  1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
  2. In a medium bowl, sift together flour, baking soda, baking powder, and salt; set aside.
  3. In a large bowl, cream shortening, sugars, eggs, and vanilla until light and fluffy. Add flour mixture and mix well. Stir in oats and chocolate chips. Drop mixture by teaspoonfuls onto baking sheets.
  4. Bake 12 to 15 minutes, or until lightly browned. Remove to wire rack to cool completely.

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Gold Rush Corn Bake
Gold Rush Corn Bake

Gold Rush Corn Bake - Thursday, May 18, 2017

Serves: 8 servings

In the 19th century, folks went crazy for mining shiny gold nuggets all over the U.S., but the Native Americans treasured a different kind of "gold." It was corn! With its popularity came corn cakes, corn bread and even hot-from-the-oven corn bakes, like our Gold Rush Corn Bake. This updated corn casserole is to-die-for.

What You'll Need:
3 corn muffins, crumbled
4 teaspoons butter, melted, divided
1 (12-ounce) package frozen corn, thawed
1 (14-1/2-ounce) can creamed corn
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9-inch cast iron skillet or 1-1/2-quart baking dish with cooking spray.
  2. In a medium bowl, combine corn muffins and 2 tablespoons butter; mix well and set aside.
  3. In a large bowl, combine corn, creamed corn, egg, the remaining 2 tablespoons butter, salt, and pepper; mix well.
  4. Sprinkle one-third of corn muffin mixture in skillet. Top with half the corn mixture. Repeat layers, ending with a layer of corn muffin mixture.
  5. Bake 35 to 40 minutes, or until heated through and golden on top.

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Dodge City Pulled Brisket
Dodge City Pulled Brisket

Dodge City Pulled Brisket - Wednesday, May 17, 2017

Serves: 8 servings

Our Dodge City Pulled Brisket gets its name from Dodge City in Kansas, which is home to the saloon that was featured in the long-running TV series, Gunsmoke. It's a brisket that's slow-cooked with lots of onions and beef broth until it's fall-apart tender. The results are smokin' good!

What You'll Need:
1 (4-pound) fresh beef brisket, cut into large chunks
2 onions, thinly sliced
2 (10-1/2-ounce) cans onion soup
4 cups water
1 (11.25-ounce) package Texas toast, prepared according to package directions
What To Do:
  1. In a soup pot over high heat, combine brisket, onions, soup, and water. Cover and bring to a boil. Reduce heat to low and simmer 2 to 2-1/2 hours, or until meat is fork-tender.
  2. Shred meat with forks and mix well. Serve over warm Texas toast.

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Cheesy Beer Bread
Cheesy Beer Bread

Cheesy Beer Bread - Tuesday, May 16, 2017

Serves: 8 servings

Our recipe for Cheesy Beer Bread is a simple beer bread that is studded with cheese. It's just as good with a steamin' bowl of chili as it is slathered with butter.

What You'll Need:
3 cups self-rising flour
3 tablespoons sugar
1 (12-ounce) can beer
2 tablespoons butter, melted
3/4 cup shredded cheddar cheese
What To Do:
  1. Preheat oven to 350 degrees F. Coat an 8-inch round cake pan with cooking spray.  
  2. In a large bowl, combine flour and sugar. Gradually add beer, stirring just until dry ingredients are moistened. Stir in cheese. Spoon batter into cake pan.  
  3. Bake 30 minutes, then brush with half the butter. Bake 10 to 15 more minutes, or until toothpick inserted in center comes out clean. Brush with remaining butter. Let cool 10 minutes. Remove from pan; serve warm or let cool on a wire rack. Slice with a serrated knife.

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Chuck Wagon Skillet
Chuck Wagon Skillet

Chuck Wagon Skillet - Monday, May 15, 2017

Serves: 6 servings

With just one pan and 15 minutes, you can whip up an extraordinary dish that'll have the whole gang pining for more. Our recipe for Chuck Wagon Mix has all that great barbecue flavor we love, and you only need 5 ingredients to make it!

What You'll Need:
1 tablespoon vegetable oil
1 pound smoked kielbasa, cut into 1/2-inch slices
3 cups cooked rice
1 (16-ounce) can red kidney or pinto beans, rinsed and drained
1/2 cup bottled hickory-smoked barbecue sauce
What To Do:
  1. In a large skillet over medium-high heat, heat oil until hot. Cook kielbasa 5 to 6 minutes, or until browned; drain excess fat. Stir in rice, beans, and sauce.  
  2. Cook over medium heat about 5 minutes, or until heated through, stirring occasionally.  

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Croissant Bread Pudding
Croissant Bread Pudding

Croissant Bread Pudding - Friday, May 12, 2017

Serves: 6 servings

They'll think you've gone gourmet when you place this Croissant Bread Pudding on the table. Rich, creamy, and loaded with dried cranberries and white chocolate pieces, this bread pudding recipe is simply divine!

What You'll Need:
1 1/2 cups heavy cream
1/2 cup granulated sugar
4 egg yolks
6 fresh croissants, torn into 1-inch pieces
1/2 cup white chocolate chips
1/2 cup dried cranberries
2 tablespoons brown sugar
What To Do:
  1. Preheat oven to 300 degrees F. Coat a 2-quart casserole dish with cooking spray.
  2. In a large bowl, combine heavy cream, granulated sugar, and egg yolks; mix well.
  3. Add croissant pieces, white chocolate chips, and cranberries to mixture; stir until everything is incorporated. Spoon mixture into casserole dish.
  4. Bake 45 to 50 minutes, or until center is set. Sprinkle with brown sugar and continue baking until sugar is melted. Serve immediately.

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Philly Cheese Steak Bake
Philly Cheese Steak Bake

Philly Cheese Steak Bake - Thursday, May 11, 2017

Serves: 6 servings

We deconstructed one of your favorite sandwiches to bring you this family-sized Philly Cheese Steak Bake. It's got everything you love about a cheese steak in the form of a hot and hearty casserole, including the cheesy sauce and deli-style roast beef.

What You'll Need:
1 (12- to 16-ounce) frozen garlic bread
1/4 cup vegetable oil
2 red bell peppers, cut into 1/2-inch strips
2 green bell peppers, cut into 1/2-inch strips
1 large onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) jar cheese sauce, warmed
1 pound deli roast beef, cut into 1-inch strips
What To Do:
  1. Preheat oven to 450 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Place garlic bread open face on a baking sheet; bake 12 minutes. Remove from oven and reduce temperature to 350 degrees. Let bread cool 5 minutes, then cut into 1-inch cubes and place in prepared baking dish.
  3. Meanwhile, in a large skillet over medium-high heat, heat oil. Add bell peppers, onion, salt, and black pepper; saute 12 to 15 minutes, or until tender.
  4. Drizzle half the cheese sauce over bread, then layer with roast beef and vegetable mixture. Cover with foil.
  5. Bake 15 to 20 minutes, or until heated through. Drizzle with remaining cheese sauce and serve.

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