Easy Pork Chops

I got this recipe off the internet at recipezaar.com . We've made it twice now and really enjoyed it.


The only changes we made were:
1.) Like tripling the spices...what they say didn't go very far.
2.) Added mushrooms to the onions.
3.) Sauteed the onions and mushrooms in the skillet before baking and
4.) Used poultry seasoning instead of sage



So here goes:
By: MizzNezz
40 min 10 min prep
SERVES 4

These chops come out of the oven so moist and juicy. Can also be done on the grill.

Ingredients
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon thyme
4 boneless pork loin chops
1 tablespoon oil
1 onion, sliced

Directions
1Mix the dry ingredients and sprinkle on both sides of the pork chops.
2Brown chops in oil.
3Place each of the chops on a piece of heavy foil.
4Layer each with onions.
5Seal pouches tightly.
6Place on baking sheet.
7Bake at 425* for 30 minutes.

Enjoy! The picture is my very own attempt FYI!

Baking Blog

I just heard of a great blog for Baking ideas. Check it out.

Butter Tarts

2 eggs

1 cup brown sugar (packed)

1/2 cup corn syrup

1 T vinegar

1 tsp. vinegar

1/2 cup melted butter

1/2 cup chopped raisins

1/2 cup shredded coconut or chopped nuts

Heat oven to 400 degrees.  Line 24 tart tins, beat eggs slightly, beat in sugar, syrup, vinegar, vanilla and butter.  Stir in fruits and nuts.  Fill tart shell half full.  Cook till browned and set.

Pecan Pie

This is the pie recipe I got from Kami Nielson for Gran and Grandpa's 60th anniversary party. I used it to make tarts. She said for tarts just put 2 or 3 pecans in each shell and then pour the mixture on top. They were easy and really good! We splattered white and dark chocolate over the tops of them to make them look extra pretty. Just melt the chocolate, dip in a fork and gently flick it back and forth over a countertop filled with the tarts.

130 ml (9T) butter

1 cup plus 2 T brown sugar - dark

1 cup corn syrup - dark

1 T vanilla

1/2 t. cinnamon (maybe even a little less)

Warm up over a stove just to melt butter (not get it hot). Let it cool so eggs don't cook when added. In a separate bowl beat 5 eggs slightly (not frothy). Slowly pour melted mixture into the eggs. Put nuts in pie shells (1 cup of pecans minimum) and pour mixture over. Bake at 350 degrees until nicely browned and set. The tarts bake fast. (Like I said...this recipe is from Kami who is a pastry chef...nothing is specific)

Four times the recipe is as follows:

2 and 1/4 cups of butter (1 pound plus 4 tablespoons)

5 cups brown sugar

4 cups

1/4 cup vanilla
2 tsp cinnamon (maybe even a little less)