There are a couple of things that I find to be a really good way to spend a weekend....spending time with family and cooking. This weekend I combined both - I spent the weekend in Orlando at Aunt Joy & Uncle Jim's, plus I watched Brayden play football and also got my creative cooking out with Aunt Joy! Here are some of the things that we cooked...note we changed a TON around and truly made these recipes our own :)
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 cup sugar
- 1/3 cup corn oil (or butter!)
- 1/2 cup milk
- 1 egg
- 1 cup pumpkin puree
- ¾- 1 cup apple, grated (max 1 large apple)…make sure to pat the apples dry!
Streusel Topping
- 3/4 cup flour
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
Directions:
- Preheat the oven to 350, and spray an 8x8 pan.
- In a bowl, combine the flour, baking powder, salt, pumpkin pie spice, and cinnamon
- In a large bowl, mix the sugar, butter/oil, milk, egg, pumpkin puree. Whisk together. Then add in the flour mixture until all are well combined.
- Fold in the grated apple
- Sprinkle the streusel topping over the top…please note that there is a lot of streusel so use your discretion for amount that you would like!
- Bake for about 50-60 minutes – test it around 45-50 minutes with a toothpick
Ingredients
For the Pork Rub
- 4 boneless pork chops
- 1/4 c. brown sugar
- 1-2 tsp chili powder – depending on your spice index
- 1 tsp. cinnamon
- 1 tsp. garlic powder
- Kosher salt and pepper, to taste
For the Pear Chutney:
- 2 pears, peeled, and diced
- 1/3 c. apple cider vinegar
- 1 Tbsp. water
- 1/2 c. brown sugar
- 1/2 tsp. ground ginger
- 1/2 tsp. chili powder
- 1/2 tsp. cinnamon
- Kosher salt, to taste
Directions:
- Mix together the ingredients for the rub and coat both sides of the pork. Let sit/marinate at room temp for about 20 minutes. While the chops rest, mix all of the ingredients together into a sauce pan – don’t cook it yet though!
- Grill the meat for about 3 minutes each side on medium….let rest for about 5 minutes.
- When you put the meat on the grill, turn the burner for the saucepan on to medium – let the chutney simmer down until the meat is ready to serve!
http://welman101.weebly.com/blog/creamy-peas-with-prosciutto-lemon
Ingredients – 3 - 4servings
- 1 extra large russet potato (or two medium/large), sliced into wedges
- 2 tbsp EVOO
- 2 tsp Kosher salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ cup shredded parmesan cheese
Directions:
- Preheat the oven to 375; line a baking sheet with tinfoil.
- In a large bowl, add all the ingredients and toss so that everything coats the potatoes.
- Put the mixture on the baking sheet and cook for about 25+ minutes…or until the cheese is bubbly and browning!