Shakin & Bakin Foodie Blog

When it comes to meat...pork is my husband's favorite. When it comes to fruit, cherries are his must-have. So, when I saw this recipe that combines two of his favorite foods, I knew it was a dish that I had to make for him. This recipe is pretty simple to prepare and it will make 2 servings. Perfect for a gourmet romantic dinner for two!

Suggested Wine Pairing: PAIRS WITH SANTA MARGHERITA CHIANTI CLASSICO RISERVA

Pork with Balsamic Cherries Recipe

2 bone-in pork chops; trim away any extra fat
⅓ cup bottled balsamic vinaigrette - choose a low oil type or make a batch from scratch
4 tbsp balsamic vinegar, kept aside
2 tbsp butter
2 large shallot, thinly sliced
⅓ cup low-salt chicken broth
1 cup fresh tart cherries; pitted
Parmesan cheese

Coat pork in vinaigrette and allow to rest. Minimum 10 minutes up to 1 hour. In a pan melt 1 tbsp of butter over medium high heat. Sauté pork until brown, about 3 minutes per side. Set pork aside, covered.

Add remaining butter to pan and melt. Add sliced shallots and sauté until lightly golden. Add stock, pitted cherries and the remaining marinade to the onions. Deglaze pan and bring contents to a boil. Reduce heat to a simmer. Add pork to the pan and simmer until cooked through - about 2 minutes per side. Check temp for doneness. Plate the pork chops and spoon sauce over to serve.

Note: If using sweet cherries - Taste test the sauce prior to adding pork and add extra balsamic vinegar to taste. Serve with wild rice or egg noodles with butter and Parmesan cheese

Like most people, we love Pillsbury's Crescent Rolls and often times we will whip up their recipe for cheese dogs using a can of Pillsbury Crescent Rolls. These always make for a quick & easy lunch, snack or party appetizer that everyone seems to love.

Last weekend the family was hungry for them again but this time around we added a little twist to them and everyone loved them!

Honey Mustard Crescent Roll Cheese Dogs Recipe

1 (12 pack) Bun Length Hotdogs
2 cans Pillsbury Crescent Rolls
1 pack White American Cheese
1 Bottle Honey Mustard Dipping Sauce
Non-Stick Baking Spray (we used butter flavored)

Cut bun-length hot dogs in half. Cut slices of cheese in half. Lightly spray a glass baking pan with non-stick baking spray.

Pop open the Pillsbury Crescent Rolls and unroll the dough. Fold a half-slice of cheese in half and place on the dough along with half of a hot dog. Add a 1/2 teaspoon honey mustard dipping sauce and roll them up like you typically do when making crescent rolls. Repeat until all of your rolls and hot dogs are made.

Preheat oven to 350 degrees F. Bake for 7-9 minutes or until done. The outside of the dough will be lightly brown and the dogs will be steaming hot. Remove from oven and let stand for 2 minutes. Serve and enjoy!

This year my backyard garden has done better, than ever! One of the veggies that has done extremely well for us this year has been our zucchini. We planted 3 zucchini plants back in the springtime and so far, we have gotten over 2 dozen fresh zucchinis from the garden!

A few weeks ago I made these delicious Parmesan Pork Stuffed Zucchini Boats and the family loved them. Matter of fact, I made them again the following week and instead of using ground pork sausage, I substituted with ground beef and they were equally as good!

Parmesan Pork Stuffed Zucchini Boats Recipe

1 lb. ground pork sausage
3/4 to 1 cup seasoned dry bread crumbs
1 large jar spaghetti sauce
1/2 cup Parmesan cheese, shredded or grated
1/2 cup Mozzarella cheese, shredded
1/8 cup green bell pepper, finely chopped
1/8 cup red tomato, chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 to 1/2 tsp. ground black pepper
1 to 2 fresh zucchini

Cut zucchini in half, lengthwise. Remove seeds, toss. Scoop out pulp and set aside. In a large frying pan simmer together over low heat the ground pork sausage and finely chopped bell pepper until sausage is done. Drain away grease, set aside.

In a large mixing bowl combine together the cooked ground pork sausage & bell pepper mixture with the seasoned dry bread crumbs, jar of spaghetti sauce, Parmesan cheese, chopped red tomato, basil, oregano, salt and ground black pepper until everything is combined. Spoon mixture into the prepared zucchini boats and place them into a large baking pan.

Preheat oven to 350 degrees F. Bake uncovered in a preheated oven for 25 to 30 minutes or until done. Remove from oven and sprinkle the Mozzarella cheese on top. Place baking sheet back into the oven for an additional 3-5 minutes or until cheese has melted. Remove from oven and let stand for 3-4 minutes before serving.

Note: You can print out this recipe by clicking on the share button located at the bottom of this post. You can email it to yourself for easy printing or click on the PRINT button and the recipe will open and load in a new window for easy printing.

Simple flatbread wraps are transformed into crispy pizza crusts then topped with tangy marinara, cheese, and your favorite toppings and paired with a fresh, green salad.

Fitness icon Denise Austin is introducing an all-new, 10-week health and fitness plan that will give people the tools they need to achieve their goals. Denise Austin’s 10 Week, 360° Plan will combine everything Austin knows about exercise, nutrition and motivation in one place for the first time ever through all-new video content. Check out the web site to learn more!

Sausage and Veggie Flatbread Pizza with Salad Recipe

2 tsp. olive oil
1 link turkey or chicken sausage
2 cloves garlic, minced
1/2 cup sliced mushrooms
2 cups baby spinach
1/4 tsp. black pepper
Pinch red pepper flakes
2 whole-grain wraps or tortillas (use gluten-free wrap if following a gluten-free diet)
1/4 cup jarred marinara or pizza sauce
1/2 cup (2 oz.) shredded reduced-fat cheese (or 2 oz. goat cheese)
4 cups mixed greens (or any preferred salad greens)
2 Tbsp. Denise's Everyday Dressing

1. Preheat the oven to 350°F.
2. In a small skillet, heat the oil over medium heat.
3. Crumble the sausage into the skillet and cook until no longer pink, about 5 minutes. (If using fully-cooked sausage, slice the sausage into rounds and cook until heated and slightly browned, 2 to 3 minutes.) Transfer the sausage to a plate and return the skillet to the heat.
4. Add the garlic and sauté for about 30 seconds. Add the mushrooms and sauté until soft, about 5 minutes. Add the spinach and sauté until wilted, about 3 minutes. Add the pepper and red pepper flakes.
5. Lay both wraps on a large baking sheet. Spread the marinara or pizza sauce evenly over the wraps. Divide the sautéed veggie mixture and the cooked sausage evenly between the two pizzas.
6. Place the baking sheet in the oven for 8 minutes, or until the wraps start to get crisp.
7. Sprinkle the cheese evenly over the two pizzas and bake for another 3 minutes, or until the cheese is melted.
8. To serve, place each pizza on a serving plate. Serve each pizza with 2 cups greens drizzled with 1 Tbsp. dressing.

One of my favorite slow cooker (crock pot cooking) cookbooks is the "Easy Everyday Slow Cooker Recipes" by author Donna-Marie Pye and published by Robert Rose. This cook book has 200 easy-to-follow slow cooker recipes and tons of mouth-watering photos.

One of our favorite recipes in the book is the Pineapple Ginger Pork on page 283. Here is her recipe. Every time I make this, my family gobbles it up and wants more!

Slow Cooker Pineapple Ginger Pork Recipe

12 oz. pork tenderloin, cut into 1" cubes
2 tsp. cornstarch, divided
2 tbsp. soy sauce, divided
1 tsp. sesame oil
1 small onion, thinly sliced
1 clove garlic, minced
1 tbsp. packed brown sugar
1/4 tsp. ground ginger
1 can pineapple tidbits, juice reserved
1/4 cup chicken broth
2 tbsp. ketchup
1 tbsp. rice vinegar
1 tbsp. hoisin sauce
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
In a bowl, toss together pork, half the cornstarch, half the soy sauce and the sesame oil. Let stand for 30 minutes. Transfer to the slow cooker.

In a bowl, combine together the onion, garlic, brown sugar, ginger, the remaining cornstarch, soy sauce, pineapple juice, chicken broth, ketchup, rice vinegar and hoisin sauce. Pour over pork.

Cover and cook on low for 6-8 hours or until pork is tender.

Add pineapple tidbits, red pepper and green pepper (we substitute and always use a yellow bell pepper instead of a red one). Cover and cook on high for 15 minutes or until peppers are tender-crisp.

Serve over freshly cooked rice or alongside your favorite rice. Enjoy!

Here in Pennsylvania we make and eat a lot of Pork Roast and Sauerkraut! Back in the good old days my grandmother would make hers in a large roasting pan in her oven. I don't have time for that so I prefer to do mine in my slow cooker (the crock pot) and slow cook it for 7 or 8 hours throughout the day. We like our pork and sauerkraut served over a big helping of freshly prepared mashed potatoes, but you can certainly serve it on the side.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

Every Christmas and Easter we like to bake up a nice ham for our family holiday meal and over the years, I think my grandmother perfected the perfect sweet baked ham recipe. We typically use this recipe every time we make a 4 lb. boneless ham.

Grandma's Sweet Baked Ham Recipe

10 oz. jar sweet cherry halves, juice drained
1 large can pineapple rings, juice drained
festive wooden toothpicks
3 lb. to 5 lb. fully cooked boneless ham
1 cup maple syrup
3/4 cup 100% natural orange juice
1 cup Gingerale (we like to use diet)
1/2 cup light brown sugar
1/2 cup honey

Preheat oven to 350 degrees F. In a large mixing bowl combine together the maple syrup, natural orange juice, Gingerale, brown sugar and honey. We use a wire whisk to combine all of the liquid ingredients together.

Place your boneless ham into a roasting pan. Cut some slits into your ham in a crosswise pattern. This will allow the sweet juice mixture to get into the meat. Use the toothpicks to place pineapple rings and halved cherries around your ham. Pour the sweet liquid over the top.

Bake in a preheated 350 degree oven for one hour. Serve immediately once done and heated through. The juices from the cooked ham make a great topping over mashed potatoes too!

For the past few weeks I have been making up several batches of these easy-to-make Sweet and Tangy Smoked Sausages. My family loves them and from start to finish...they are done and ready-to-serve in less than 20 minutes. They are great for lunch, dinner or as an appetizer when entertaining this Fall or during the Holiday season.

Every time I make them, they are quickly devoured and the family is begging for more. Seriously, they are that GOOD!!!

Sweet and Tangy Smoked Sausage Recipe

2 Tbsp. Extra-Virgin Olive Oil
12 oz. Smoked Sausage - Cut 1/2" Pieces
1/2 cup Apple Butter
2 Tbsp. Dijon Mustard
1 Tbsp. Yellow Mustard
2-3 Tbsp. Ketchup

Heat up the olive oil in a large frying pan. Add in the sliced sausage pieces, stir to coat them in the olive oil and simmer over medium heat for 5 minutes or until browned. In a small bowl combine together the apple butter, Dijon mustard, yellow mustard and ketchup. Pour the sauce into the frying pan and stir the sauce and sausage together until they are well-coated. Reduce heat to low and simmer for 7-10 minutes.

If serving as an appetizer, insert colorful wooden toothpicks into each sausage piece.

Note: You can print this recipe by clicking on the SHARE button located at the bottom of this post. A new window will open. Click on PRINT and the recipe will load into the window for printing.

Barbecue spareribs are something that my family enjoys and enjoys them often! They are on the menu about twice a month here and we love to try out all kinds of different barbecue sauce recipes when we make them. After all, we would get bored if we used the same sauce over and over again. Right? right!

The great folks over at Sparkling ICE sent over this delicious looking recipe that you can use when you make ribs! While it does require numerous ingredients, it is very easy to prepare.

Succulent BBQ Sauce Recipe

1 bottle Raspberry Lemonade Sparkling ICE
1 white onion, chopped
4 cloves garlic, minced
2 fresh jalapeños, minced
3 tablespoons olive oil
½ cup ketchup
4 tablespoons Dijon mustard
One 6 oz. can of tomato paste
¼ cup balsamic vinegar
2 tablespoons Liquid Smoke
3 tablespoons scotch, whiskey, or bourbon (optional)


Heat olive oil in a medium saucepan and add the onion, garlic, and jalapeño. Lightly sauté on a low flame for 5 minutes. Add the tomato paste, ketchup, and mustard to the pan and cook for 2-3 minutes stirring continuously. Pour 1 bottle Raspberry Lemonade Sparkling ICE to the saucepan and stir until all ingredients are combined. Add balsamic vinegar and liquid smoke. Simmer for 25 minutes. Before you strain the sauce, mix in 3 tablespoons of your favorite scotch, whiskey, or bourbon (optional). Push sauce through a fine mesh strainer.

Disclosure: The recipe and photo is courtesy of Sparkling ICE. Please see their web site for additional product information and recipes.

The 4th of July holiday is just around the corner and many of us will be attending a barbecue party or hosting one to celebrate our nation's Independence Day. Along with all of our party celebrations comes great tasting food and lots of family fun!

The following recipe would be perfect for all of your July 4th celebrations. It is courtesy of the great folks over at Sparkling ICE.

Grilled Pork Tenderloins & Soy Cherry Marinade Recipe

2 Bottles Sparkling ICE Cherry Limeade
1/3 Cup Soy Sauce
5 Garlic cloves, crushed
1/2 Tablespoon Fresh Ginger, minced
1 Tablespoon whole black peppercorns
1 Teaspoon red pepper flake
1 Tablespoon extra virgin olive oil
2 lbs. Pork Tenderloin
Salt and Pepper
1/2 cup Scallion, sliced thinly

To prepare the marinade, whisk together Sparkling Ice Cherry Limeade, soy sauce, garlic, ginger, whole peppercorns, red pepper flake and olive oil in a large bowl. Place pork tenderloin in a large zip lock bag or shallow baking dish. Pour marinade over pork, cover or seal. Refrigerate for 6 hours.

Remove pork from marinade and pat dry. Season both sides with salt and pepper. Reserve the liquid.
Place marinade in small saucepan and bring to a boil. Turn heat to low and simmer for 15-20 minutes.
Preheat your grill (medium high heat). Place pork on pre-heated grill and close the cover. Turn and brush the pork with the simmered marinade every 5 minutes. Cook until meat thermometer inserted into the thickest part of the pork registers 145°F, about 15-20 minutes. Rest for 10 minutes, slice and serve with scallions and warm marinade liquid.

To Print Recipe: Click on the share button located at the bottom of this post. A new window will open. Then click on PRINT and the recipe will load into the window for printing.

My husband loves Italian sausage and when we purchase it we get it from the local butcher shop. You can also find it in any grocery store but he swears the local butcher makes it better and it's more affordable. Last weekend he was hungry for his Italian sausage and we decided to toss it into our slow cooker (the crockpot) and slow cook it with some sauerkraut. This recipe will make 4 to 6 servings.

Slow Cooker Italian Sausage and Sauerkraut Recipe

3 lbs. Italian Sausage
1 lb. bag Sauerkraut
2 tbsp. fresh parsley, finely chopped
1 tsp. salt
3/4 tsp. ground black pepper

Cut the Italian sausage into manageable pieces. Place them into a large skillet and brown the outsides for 2 to 3 minutes over medium heat. Remove from heat. Toss the sausage pieces into the slow cooker and cover them with water. Turn the heat on high and cook for 2 hours. Turn heat down to low. Drain water from the sauerkraut and pour it into the slow cooker. Toss in the chopped fresh parsley, salt and ground black pepper. Cover and simmer on low for 3 to 4 hours. Remove and serve immediately.

When we make this recipe we like to serve it over freshly made mashed potatoes which makes for a filling and hearty meal. You can spice up the sausage by tossing in some garlic, onions and peppers if desired but we prefer ours more on the plain side since we toss in the sauerkraut. 

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

I love using my crock pot (slow cooker) and during this time of the year I found myself using it even more. When it's cold and dreary outside, we like to come home to a hot meal that is already prepared. I always have a pork roast in my freezer and every few weeks I put that pork roast into my slow cooker and slowly cook it all day long so we can make homemade pulled pork sandwiches. It's one of the easiest recipes you could ever make in your slow cooker.

You can use whatever your favorite barbecue sauce is...here in our home our favorite is Sweet Baby Ray's so that is what we use when we make this recipe. Below the recipe you will find instructions on how to freeze your pulled pork for future meals. This is great if you are into once a week or once a month cooking and freezer meals like we are. See below for the freezing instructions.

Slow Cooker Pulled Pork Sandwiches

2 to 3 lb. Pork Roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon basil
1/4 teaspoon oregano
1 bottle sweet barbecue sauce (your favorite brand)
water

Mix together the salt, ground black pepper, basil and oregano in a small bowl. Use this dry rub to season your raw pork roast. We rub it onto all sides of the roast. Place roast into the crock pot (slow cooker) and add enough water to cover the roast. Turn the heat setting on high and cook for one to two hours on the high setting. Reduce heat to the low setting and slow cook for 4 hours on low. Use a ladle and spoon out 3/4 of the water that is left. Use a fork and a knife to shred up the pork, this should be easy to do now that it's fully cooked. Pour 1/2 to 1 full bottle of barbecue sauce into the slow cooker with the shredded up cooked pork. Cover and simmer on the low setting for 1 to 2 hours or until done. Spoon pulled barbecue pork onto sandwich buns and serve immediately.
Future Freezer Meals: Cooked pulled pork freezes really well for future meals. I like to freeze mine in 2 cup portions in freezer safe containers. Fill the container to within 3/4" of an inch from the top. Place lid on top, label and freeze. It will keep for up to 6 months in the freezer. When ready to use...remove container from the freezer and thaw in the refrigerator overnight or for 4-6 hours. Reheat on the stove top or in the microwave oven. A 2 cup portion makes 3 to 4 sandwiches, depending on how full you like them. Freeze cooked pork in larger portions for bigger families. Do not freeze it already combined as a sandwich as the bread will be soggy once thawed.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

This delicious pork chops recipe is different than most I have seen in the past. What is really great about it is that it's easy to prepare and makes a great tasting dinner that the entire family can enjoy. This recipe makes 4-6 servings. The bottom recipe is the one you will need to make for the marinade.

Orange Mango Mojo Marinated Pork Chops Recipe

Ingredients for Pork Chops

2 ¼ cups Sparkling Orange Mango Mojo Marinade (see below recipe)
6 boneless or bone-in thinly cut pork chops (about 1 ½ - 2 pounds total)

Directions for Grilling
1.Remove pork chops from marinade and pat dry with a towel, apply salt and pepper both sides.
2.Heat grill on medium high heat. Once the grill is ready, place the pork chops flat on a 45 degree angle and cook for 2 minutes.
3.For perfect grill marks, lift the pork chop and rotate to the opposite angle (think of a clock- start facing 2 and then you rotate the pork chop to face 10). Cook for 2 more minutes.
4.Flip the pork chop to the other side, turn the heat to medium, and repeat step 3.
5.Grill until cooked through, or until instant read thermometer reads 145 degrees internally.
6.Rest 3 minutes, top with chutney and serve.
Recipe for Sparkling Orange Mango Mojo Marinade

Ingredients for Marinade

1 ½ cups Orange Mango Sparkling ICE
6 cloves of peeled garlic
1 fresh jalapeño halved and seeded
½ cup of olive oil
2 teaspoons of dried oregano
3 tablespoons of fresh cilantro
2 tablespoons of kosher salt
1 teaspoon of ground black pepper
Juice of 1 lime

Directions for Marinade
1.Place all ingredients in a blender and pulse until mixture is smooth (approximately 30 seconds).
2.For best results: marinade your desired meat at least 10 hours or overnight.

Disclosure: The photos & recipes are courtesy of Sparkling ICE.

While most people lean towards chicken as their favorite white meat, ours happens to be pork. Seriously, I must make a pork dinner dish at least three times a week for my family. With that said, I often run out of ideas on new tasty pork dinner dishes and decided to get online and find some new recipes.

When looking for new pork recipes, I take into account the other ingredients I have on hand...like fresh vegetables, herbs & spices, sauces, etc. I get frustrated when I find a new recipe that I want to make now...but yet, I don't have all of the ingredients on hand.

Yesterday during my recipe search I found a really delicious looking Pork and Pumpkin recipe that is partly made on the stove-top and then placed into the oven to finish baking. I looked over the ingredients list and had everything on hand to make it.

From start to finish the recipe took over an hour to make, but the preparation was easy and you only needed a few basic ingredients. Once it was done, I served it to my family as a special Valentine's Day (evening) dinner and they really loved it! The addition of the roasted pumpkin added a slight sweet taste to the pork and potatoes, super delicious and juicy!

I am definitely going to file that pork recipe into my recipe box, so that I can prepare it again for my family. I would love to hear from all of you on how you like to prepare your pork? Got any recipes to share with us? Leave your comments below in my blog's comment form. Thanks!

Christmas and the holidays are quickly approaching and every holiday season, my family looks forward to me baking them a delicious holiday ham. This recipe is one of our favorites as it as a slightly sweet apricot mustard ham glaze. It is really easy to prepare and I think your family will enjoy it for their holiday dinner.

If you have any leftover ham after the holidays are over, ham freezes well and will keep for up to one month if properly cooked and frozen. We like to place ours in freezer containers or in zipper closure food storage bags.

Mom's Delicious Holiday Ham Recipe

1 (5 pound) fully-cooked, bone-in ham
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup packed light brown sugar
1 cup of water
1 cup of orange juice


Preheat oven to 325 degrees. Blend together apricot preserves and Dijon mustard in a mixing bowl. Score the ham with shallow criss cross cuts. Spread preserves mixture over the whole ham. Gently pat brown sugar over the top of the preserve mixture. Mix water and orange juice together in a bowl. In a large roasting pan pour orange juice and water in bottom. Place the ham on a roasting rack in roasting pan. Bake approximately 1 1/2 hours or until ham is heated thoroughly. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.

1. Combine Pineapple Coconut Sparkling ICE and brown sugar in a large sauté or frying pan. Cook on high heat and bring to a boil.
2. Reduce the heat to medium and continue to cook until the mixture is syrupy and about half its volume.
3. Add the fresh pineapple chunks and cook for about 10 minutes, mixing occasionally.
4. Turn off the pan once the pineapples have darkened in color and are soft enough for a knife to glide through with ease.

1. Remove pork chops from marinade and pat dry with a towel, apply salt and pepper both sides.
2. Heat grill on medium high heat. Once the grill is ready, place the pork chops flat on a 45 degree angle and cook for 2 minutes.
3. For perfect grill marks, lift the pork chop and rotate to the opposite angle (think of a clock- start facing 2 and then you rotate the pork chop to face 10). Cook for 2 more minutes.
4. Flip the pork chop to the other side, turn the heat to medium, and repeat step 3.
5. Grill until cooked through, or until instant read thermometer reads 145 degrees internally.
6. Rest 3 minutes, top with chutney and serve. 

1. Place all ingredients in a blender and pulse until mixture is smooth (approximately 30 seconds).
2. For best results: marinade your desired meat at least 10 hours or overnight. 

Disclosure: This recipe and photos are courtesy of SparklingIce.com and provided to us for publication by a PR Firm.

Here is a recipe I got for Baked Italian Pork Chops from my mother-in-law about 15 years ago. My hubby grew up eating this dish for dinner quite often and to this day, it's one of his favorite pork chop recipes. We hope you enjoy it too! If you are cooking for more than 4 people, you can double the ingredients and bake the dinner in a large 9" by 13" baking dish.

Baked Italian Pork Chops Recipe

6 lean-cut pork chops
1 can condensed Italian style tomato soup
1 tablespoon water
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon light brown sugar
1/4 teaspoon hot pepper sauce

In a large baking dish, arrange the pork chops in a single layer. Bake at 400 degrees for 20 minutes. Spoon off the fat. Meanwhile, in a small bowl, combine together the canned soup, water, white vinegar, worcestershire sauce, light brown sugar and hot pepper sauce. Spoon soup mixture over chops. Bake 25 minutes or until chops are no longer pink inside.

Here is another great vintage recipe that was given to me by my great auntie numerous years ago. This recipe is at least 25 years old! My uncle loved it when my auntie would make these for him for lunch or dinner. This recipe will make 6 hearty servings.

French Toasted Ham & Cheese Sandwiches Recipe

2 large eggs
1/3 cup milk
12 slices of bread
softened butter or margarine
6 slices boiled ham
6 slices Swiss cheese
1/4 cup butter or margarine
1/4 cup A.1. Steak Sauce
1/4 pound butter or margarine
1/4 cup drained pickle relish

In a large bowl beat together the large eggs and milk until well blended. Spread bread with softened butter or margarine. Arrange ham and cheese on 6 slices of bread. Top with remaining bread. Melt 1/4 cup butter or margarine. Dip sandwiches into the egg mixture. Cook in butter or melted margarine until golden brown on both sides. Meanwhile, melt 1/4 pound butter or margarine, A.1. Steak Sauce and pickle relish in saucepan over medium heat. Serve the sauce with the cooked sandwiches.

My hubby absolutely LOVES ribs...all kinds of ribs so I am always looking for new rib recipes to try out and make for him. I was given this rib recipe by a PR firm and asked to share it with all of my foodie blog readers. Don't those ribs look delicious? I think so!

Frangelico Ribs Recipe

To Make the ribs:

Use St. Louis spare ribs that are brined in
1.5 cup salt
1 cup brown sugar
1/4 cup soy sauce for 1 gallon of water

We brine then for 24 hours, Then braise them simply in chicken stock until tender, about 4 hours at 325 degrees.

To Make BBQ Sauce:

½ bottle Frangelico
1/4 cup bacon cut small
1 carrot chopped
1 tbsp Chopped ginger
1 apple chopped
1 stalk celery chopped
1 onions chopped
1/2 head of garlic
1 piece of ginger chopped
1 cup apple cider
1 cup orange juice
2 cups of pineapple juice
1/3 cup worcestershire sauce
1 tablespoon molasses
2 cups tomato juice
2 cinnamon stick
1 cup chicken stock
Soy sauce and salt to taste

Sweat bacon, all vegetables and spices, add the Frangelico. Then add the rest of the liquids and reduce to sauce consistency. Season to taste.

*Frangelico BBQ Sauce and Rib recipe courtesy of Executive Chef Paul Corsentino

We love making a wide variety of pork chop recipes here in our family as pork is one of our favorite meats. We enjoy them baked, pan-fried, slow cooked in a slow cooker, broiled and grilled! We just love our pork chops! I am sharing with all of you one of our favorite pork chop recipes and this one is great to make on the stove-top.

Pork Chops in Mushroom Sauce Recipe

1 tablespoon vegetable oil
6 lean-cut pork chops
1 can condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon ground pepper
additional small amount of vegetable oil

In a large frying pan over medium heat, in hot oil, cook half of the pork chops for 10 minutes or until browned on both sides. Remove. Set aside. Repeat with remaining chops. Pour off fat. In same frying pan, combine soup and water. Heat to a boiling, return chops to frying pan. Reduce heat to low. Cover; cook 5 minutes or until chops are done.