Hand-Breaded Pork Chops - Thursday, June 20, 2013

Serves: 4 servings

Sherry Gore, the author of Simply Delicious Amish Cooking, has graciously shared her recipe for Hand-Breaded Pork Chops with us, and we couldn't be happier. Sauteed in a pan and drizzled with gravy, this mouthwatering dish will disappear in a flash!

1. In a large cast iron skillet over medium-high heat, heat oil and butter until hot.
2. In a shallow dish, place milk. In another shallow dish, place flour. Dip pork chops in milk, then in flour, coating completely. Sprinkle with salt and pepper and place in skillet.
3. Cook 5 to 6 minutes, or until browned, turn chops over, add onions, and continue to cook 7 to 8 minutes, or until meat is no longer pink and onions are golden brown. Remove chops and onions to a platter; cover.
4. To make gravy, melt butter in skillet, then add flour. Slowly stir in milk and cook until thickened. Stir in salt and pepper, pour over pork chops, and serve immediately.

Throw-Together Carrot Salad - Wednesday, June 19, 2013

Serves: 6 servings

Our Throw-Together Carrot Salad is the perfect make-ahead dish that is done in just two simple steps. It really doesn't get more quick and easy than that!

1. In a large bowl, combine the marshmallow creme and mayonnaise until well blended. Add remaining ingredients and toss until evenly coated.  
2. Cover and chill at least one hour, or until ready to serve.  

Italian Stuffed Zucchini Boats - Tuesday, June 18, 2013

Serves: servings

Summer yields some of the best produce! Our Italian Stuffed Zucchini Boats are a creative way to utilize some of those delicious veggies you have growing in your garden or picked up from the market!

1. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. Cut zucchinis in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from both zucchinis and chop.
3. In a medium bowl, combine pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese. Divide mixture evenly between zucchini shells. Place stuffed zucchinis in prepared baking dish; cover with foil.
4. Bake 25 minutes, or until zucchinis are tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil and serve.

Raspberry Lemon Sweet Rolls - Monday, June 17, 2013

Makes: 1 servings

Old-fashioned cinnamon buns were the inspiration for our Raspberry Lemon Sweet Rolls and we know you'll love these as much as the original. Hot out of the oven, these are hard to resist.

1. Preheat oven to 375 degrees F. Coat  a 12-cup muffin tin with cooking spray.  
2. Unroll pizza dough and pat into a 9- x 12-inch rectangle. Spread jam over dough, leaving a 1/2-inch border. Sprinkle cranberries over jam, pressing gently into dough. Beginning with a long side, roll up jelly roll-style, and pinch seam to seal. (Do not seal ends of roll.) Cut roll into 12 (1-inch) slices. Place slices cut side up in prepared muffin cups.  
3. Bake 15 to 20 minutes, or until golden. Remove rolls from muffin tin and place on a wire rack to cool.  
4. In a small bowl, combine confectioners' sugar, lemon juice, and hot water, stirring until smooth. Drizzle glaze over warm rolls. Serve warm.

Tangy Caramelized Steak - Friday, June 14, 2013

Serves: 2 servings

The marinade we use for our Tangy Caramelized Steak is the perfect combination of sweet and zesty, good to make any night of the week. So fire up that grill and get cookin'!

1. In a small bowl, combine steak sauce, brown sugar, lime juice, and cayenne pepper; mix well and set aside 1/2 cup sauce, covered, in the refrigerator. Place remaining sauce in a resealable plastic storage bag or 8-inch square baking dish; add steaks and turn to coat. Seal bag securely and place in refrigerator 2 to 4 hours or overnight, turning occasionally.  
2. Preheat grill to medium-high heat.  
3. Remove steaks from marinade; discard excess marinade. Grill 10 to 12 minutes for medium, or until desired doneness, turning them halfway through the grilling. Serve with reserved sauce.

Low Country Shrimp Boil - Thursday, June 13, 2013

Serves: 4 servings

Boiling water is the only skill required to make our hearty and tasty Low Country Shrimp Boil. So you don't have to be a professional chef in order to get this delicious meal on the table!

1. In a soup pot, combine the water, seafood seasoning, cayenne pepper, and salt. Bring to a boil over high heat, then add sausage, potatoes, onions, and corn. Cook 15 to 20 minutes, or until potatoes are fork-tender.  
2. Add shrimp and cook 2 to 3 minutes, or until shrimp are pink and cooked through.  
3. Strain the stew and serve immediately, along with bowls of the broth for dunking.  

Kickin' Corn Bread - Wednesday, June 12, 2013

Serves: 6 servings

We've got a secret ingredient that makes our Kickin' Corn Bread second to none. And the best part is, a box mix helps this recipe come together in a flash!

1. Preheat oven to 400 degrees F. Coat an 8-inch cast iron skillet or 8-inch cake pan with cooking spray.
2. In a large bowl, beat sweet potatoes, egg, milk, chipotle pepper, and salt until smooth. Stir in corn muffin mix just until moistened. Pour batter into prepared pan.
3. Bake 20 to 22 minutes, or until toothpick inserted in center comes out clean.
4. In a small bowl, mix butter and honey. Brush over top of bread and let cool 5 minutes. Cut into wedges and serve with remaining honey butter.

Fresh and Fruity Dessert Pizza - Tuesday, June 11, 2013

Serves: 16 servings

Delicious fruit and a Greek yogurt mixture make our Fresh and Fruity Dessert Pizza the perfect recipe for an after-school or after-dinner treat. The best part is, you can customize it however you want by using the fruits you enjoy!

1. Preheat oven to 400 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray. Unroll pizza dough onto baking sheet, covering the entire bottom.
2. Bake 12 to 15 minutes, or until crust is lightly browned; let cool.
3. In a medium bowl, combine yogurt and lemon curd; mix well. Spread mixture evenly over pizza crust. Arrange fruit on top. Slice and serve or refrigerate until ready to serve.

Chicken Spareribs - Monday, June 10, 2013

Serves: 4 servings

Money-saving chicken thighs are the key to this twist on traditional Chinese pork spareribs. Our Chicken Spareribs recipe packs all the taste of that Asian sauce yet thanks to the chicken, is a bit lower in fat.

1. In a large skillet over medium-high heat, heat oil. Add chicken and brown on all sides, 5 to 7 minutes.  
2. In a medium bowl, combine 3/4 cup water, the soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger; stir into chicken.  
3. Bring to a boil, cover, then reduce heat to low and simmer 15 minutes, turning occasionally.  
4. In a small bowl, combine cornstarch and remaining water. Stir into chicken and cook until sauce has thickened. Serve immediately.

No-Bake Chocolate Cake - Friday, June 07, 2013

Serves: 10 servings

No need to preheat your oven. Our No-Bake Chocolate Cake only requires a freezer. With a hint of hazelnut in every bite, this dessert is a perfect way to welcome the warmer weather.

1. Line a 9- x 5-inch loaf pan with plastic wrap, overlapping sides of pan.
2. In a large bowl, beat cream cheese, 1 container whipped topping, and confectioners' sugar until smooth; set aside.
3. Break graham crackers into sections and gently spread hazelnut topping on one side. Place a single layer in pan, breaking as necessary to fit pan. Spread whipped topping mixture evenly over hazelnut and repeat 5 more times with remaining graham crackers and ending with whipped topping mixture. Cover with overlapping plastic wrap and freeze at least 4 to 6 hours.
4. Invert cake onto platter and remove plastic wrap. Frost entire loaf with remaining container whipped topping. Refreeze 1 hour, or until ready to serve. Let sit out 10 to 15 minutes before slicing.