Pork Chops with Raspberry Balsamic Glaze and Blessings

In an effort to continue our home enhancements, our weekly Sunday date after Mass is either Home Depot and/or Lowes.

On a recent shopping/scouting adventure were looking for exterior bistro cafe lights to hang around the perimeter of the deck.  We turned the corner and found (my favorite area) CLEARANCE!

There they were....not 1, but 2 chandeliers that were oh so perfect for our home.  The original price for each was $148.00.  Clearance price was $38.03!!!!  SOLD!

We went to the checkout line with our 2 new beautiful chandeliers.  The cashier tried scanning them and was having trouble.  The code wasn't working, therefore the prices wouldn't come up.  He tried a few times and then had to call a manager.

After a brief phone conversation back and forth between the two of them, he rung up $.01.  Yes, you read that right.  One cent for each fixture!  I said, "that can't be correct".  He said, "that's what my manager told me to ring it up as".  I felt a giant lump in my throat and a small tear go down my cheek.  Thanks be to God...what a blessing!  (and thank you to Home Depot)!

We took home our new treasures, installed one in our eating area and celebrated with these beautiful pork chops! 

Pork Chops with Raspberry Balsamic Glaze

4 (6 ounce) bone-in pork chops, approximately 1 inch thick

1 Tbl olive oil

1 Tbl butter

salt

pepper

1/2 cup red raspberry seedless jam

2 Tbl orange juice

2 Tbl balsamic vinegar

1/2 tsp dried basil leaves

1 cup fresh raspberries

Heat oil and butter in a large skillet over medium-high heat.  Season pork chops with salt and pepper.  Add to skillet.  Cook 4 minutes on each side or until internal temperature reaches 145 degrees.  Remove pork chops from skillet.

Combine seedless jam, orange juice, balsamic vinegar, and basil leaves in small bowl.  Add sauce mixture to the skillet, cooking and stirring over medium heat until heated through.  Return pork chops to skillet.  Cook 30 seconds on each side until glazed.  Plate and serve glaze over pork chops with fresh raspberries.

One Year Ago: Julia Child's Potatoes au Gratin

Two Years Ago: Slow Cooker Pork Loin

Three Years Ago: No Post

Four Years Ago: No Post

Five Years Ago: Lemon Drop Martini

Six Years Ago: Birthday Party - Chapter 2

Blueberry Banana Oatmeal Bake

I have been on a breakfast binge mission as of late.  I'm desperately searching for new ways to have and enjoy a breakfast, given our hectic mornings.

I cannot eat breakfast first thing in the morning.  I don't know why...it just doesn't sit well with me.  And let's be completely honest, I am usually running very late, also knowing I have a 45-60 minutes commute ahead of me.  My husband never leaves the house without having his breakfast...I however, need to wait until around 9am for mine.

I typically like to make a big batch of something and take half of it to work on Mondays, so that I know breakfast will be waiting for me when I arrive every day of the week.

This new found find is awesome!!!  It has the perfect amount of warmth, sweetness, and crunch to do the trick.  Enjoy and have a great week.

Blueberry Banana Oatmeal Bake
Courtesy of King Soopers My Magazine

3 cups rolled oats
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 cup (1 stick) butter, melted
1 cup milk
2 eggs, beaten
1/4 tsp vanilla extract
3/4 cup blueberries, fresh or frozen
1 banana, sliced
1/4 cup pecans

Preheat oven to 350 degrees.

In a large bowl, combine oats, sugar, salt, and baking powder.

Add butter, milk, eggs, and vanilla.  Stir in blueberries and banana.

Pour mixture into 3-quart oval baking dish and top with pecans.  Bake 45 minutes or until set.  Cool slightly before serving.  Refrigerate or freeze any leftovers.

One Year Ago:  Bourbon and Vanilla Creme Anglaise
Two Years Ago: Slow Cooker Pork Loin
Three Years Ago: No Post
Four Years Ago: No Post
Five Years Ago: Pasta Salad with Green Beans and Cherry Tomatoes
Six Years Ago: Birthday Party - Chapter 1

Construction, Carpet, and Cocktail (Spiked Lemonade)

This new year has started off to quite an interesting month already....

We are (yes, I know....18 months) into our home and still under construction trying to work out the lower ranch level.

My husband has been getting framing done in stages and then finishing those areas off.  He asked if I was going to be home so that the drywall could be delivered.  "No problem", I said.

My mistake was that I thought they were going to just drop the drywall on your driveway and be on their way...not so much.

What he failed to tell me was that an entire crew was coming over with a remote control lift that would robot its way through the front door with the stacks of drywall!

Once all the drywall was in the house, he proceeded on the rest of Phase 1.  This past weekend, he is "shooting" the framing up and kept yelling, "FIRE".  Dogs were not happy about it and would not leave my side.

Which leads me to the next subject....Kongs.  News Flash!!  Kongs are not Labrador proof.  Kongs are not Kylo proof!

Carpet is also not Kylo proof....which is why we now have new carpet in our Living Room.  UGH!  

With all this excitement and $$$ out the door, I needed a new construction cocktail.

Spiked Lemonade

Courtesy of Kylo

3 cups sugar

3 cups water

12 lemons, juiced

Ice

Vodka

Club Soda

In a saucepan, add the sugar and water.  Heat until the sugar dissolves.  Chill until ready to use.

In a small pitcher, mix together the lemon juice and chilled simple syrup.  Add the syrup in stages and taste so it is just the right blend to your preference.

To serve, place ice cubes in a glass.  Pour some vodka into the glass to your taste.  Add lemonade and top off with club soda.

Kylo then has the audacity to nap on the couch when I'm not looking!!!

One Year Ago: Beef Bourguignon

Two Years Ago: Potato, Bacon, Mushroom, and Gorgonzola Pizzette

Three Years Ago: No Post

Four Years Ago: No Post

Five Years Ago: Orange Olive Oil Cake

Six Years Ago: Black and White Parfaits and Martinis

Oven Baked Crispy Mashed Potato Cakes

Now that the holidays are over there are two things that make me very happy...I can get some rest...and enjoy re-purposing our leftovers!

I love creating new (or improving old) recipes with leftovers.  It gets me to use my creative juices while using up remnants in the refrigerator.

One definite guarantee is that we always have mashed potatoes around after holiday dinners.  I love these because they bake in oven, without the greasiness of pan frying.

Enjoy...and get some rest too!

Oven Baked Crispy Mashed Potato Cakes

2 cups mashed potatoes
3 to 4 ounces cream cheese
2 Tbl sour cream
2 scallions, very finely chopped
2 Tbl extra sharp cheddar cheese, shredded
salt and freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425 degrees.

Place mashed potatoes in a medium bowl.  Stir in cream cheese, sour cream, scallions, cheddar cheese, salt, and pepper.

Divide potato mixture into 6 equal portions, shaping each into a 1/2 inch thick patty.

Place panko in a shallow dish.  Dredge both sides of patties in panko crumbs.

Place patties on a parchment lined baking sheet.

Bake for 12 minutes.  Carefully turn patties over and bake an additional 12 minutes, or until golden.

One Year Ago: The Wedding Dress and Tuxedo Cupcakes
Two Years Ago: Potato, Bacon, Mushroom, and Gorgonzola Pizzette
Three Years Ago: No Post
Four Years Ago: No Post
Five Years Ago: Chicken Tetrazinni
Six Years Ago: Black and White Parfaits and Martinis

Drunk Barbie Cake

Happy Blessed New Year To You All!

It's 2020...are you ready?

Let's make a wish and hope all your dreams and resolutions come true.

When my twin daughters turned 4, I splurged and ordered them a Barbie ballgown cake.  It was all the rage, back in the day and I made complimentary cupcakes to go along with the beautiful doll cake.

Last week those same girls turned "21"....and I just couldn't resist...I had to make them a Drunk Barbie Cake.  I wish I could take credit for the creation, but apparently, these are now all the rage for monumental birthdays and celebrations.

I have never had so much fun making one of their birthday cakes...and let me tell you, I have made a lot of creative cakes for their birthdays.

I started with a basic sheet cake from our local grocery and went to town decorating this hysterical work of art.  The hardest part was shopping for a blonde and brunette Barbie with all their accessories.

We had recently seen Knives Out at the movie theater with them.  They both have a huge crush on Chris Evans (honestly, what woman doesn't), so of course I couldn't resist adding a poster of him to their Barbie vanity.

We started their birthday with specialty mimosa at Snooze AM Eatery.

If you ever find yourself near one...you MUST GO!  Amazing breakfasts!

Being the loving, compassionate mom that I am, I also made the girls their own "hangover cure baskets"...because I am caring like that!

Oh Holy Night

Wishing you all a very blessed Christmas!

"Oh Holy Night"

My Paint'n Sip at Studio Vino.

Birthday Weekend

Today is my husband's birthday.  I always try to plan a fun Denver weekend for him (okay well, us) as a gift.  As we have gotten older, we truly appreciate adventures and memories over things to give.

I made a poster for him of everything I had planned for the weekend.  So much fun!

Our first stop was a darling little Italian restaurant around the corner from our hotel.

Their special was called "bottle and a board"

Awesome, just awesome!

Honestly, is there anything better than a charcuterie board?

Next day dinner and Mannheim Steamroller concert.

If you ever get the opportunity, you must see this concert!

Our final event was Monet at the Denver Art Museum.

So many beautiful works of art, but this one (below)

just took my breath away!

Finally, someone understands me!

Tiramisu Cheesecake

There are times in my life when I say, what was I thinking...does this happen to you?

We recently had new friends over for dinner.  I decided I wanted to do a nice Italian dinner.  I made Braciole and thought a Tiramisu would be wonderful to end our evening with.  

Now, let's just keep in mind, I have never made Tiramisu.  In fact, I think I have only even had it maybe five times in my life.  Can't be that difficult right?  

Well, I couldn't even get the ingredients.  Now, as Decembers historically go, I am dealing with a lot...husband's birthday, twins birthdays (who turn 21 this year), and to add more, I am doing 2 big catering events this month as well.  So, that being said, maybe I shouldn't have tried to take on a brand new recipe with new guests...that the store doesn't even have Mascarpone Cheese or Ladyfingers anywhere in town!

Time was ticking and I had to get really creative at the last minute....I decided to change it up to a Tiramisu Cheesecake!

Tiramisu Cheesecake

Kahlua

2 Loaves Sara Lee Family Size All Butter Pound Cake

Philadelphia No Bake Cheesecake Filling

Unsweetened Cocoa Powder

1 Bar Hershey's Dark Chocolate (shavings)

Springform Pan

Cut pound cake into the size of a ladyfinger cookie.

Dip both sides of cake into the Kahlua.

Place Kahlua soaked pound cake pieces into the bottom of springform pan.

(Cut pieces to fit in corners)

Spread half of the cheesecake filling all over pound cake pieces.

Sprinkle with chocolate bar shavings.

Repeat the above process for an extra layer (you will have 2 total layers).

Sift cocoa powder all over top of cheesecake.

Chill for at least 8 hours.

Remove sides of springform pan.

One Year Ago: Blue Flurry
Two Years Ago: No Post
Three Years Ago: Pumpkin Gingersnap Cheesecake
Four Years Ago: Holly Jolly Buckets
Five Years Ago: Christmas Muffins
Six Years Ago: Zensational Chili

Cheese Stuffed Bacon Wrapped Jalapenos and Cheryl's She-Shed

Let the holiday parties season begin!  What are some of your favorite party foods?  I diligently set out try a new appetizer every year, so as to not get stuck in my usual repertoire rut. 

If you catch any amount of television, you of course know about Cheryl and someone trying to burn down her "She Shed".  I absolutely love that ad!...and I want my own Suzie's She Shed!

I saw this photo on the internet recently and could not stop laughing!  My daughters were too old when the whole "Elf on the Shelf" started, so I loved this adult version's sense of humor!

I am also loving this new appetizer that our friends Doug and Lois brought one night.  It has a kick, but in a good way.  Now it's not hot enough to burn down Cheryl's She-Shed, but it'll light your fire!

Stuffed Bacon Wrapped Jalapenos

Courtesy of Doug and Lois

Makes 12 servings

4 ounces (1/2 block) cream cheese, room temperature

1/8 cup shredded cheddar cheese

1/8 cup shredded gouda cheese

salt and pepper to taste

onion powder, just a dash

6 jalapeno peppers

6 pieces of bacon, cut in half lengthwise

Preheat oven to 400 degrees.

Cut a bit of stem off the jalapeno.  Cut jalapeno in half lengthwise and carve out ribs and seeds.

Mix the cheeses together with salt, pepper, and onion powder.

Spoon filling into the jalapeno peppers.  Wrap with bacon.

Place on baking sheet and bake for 25-30 minutes, until the bacon starts to crisp.

Serve with Stonewall Kitchen Hot Pepper Jelly.  

One Year Ago: Blue Flurry

Two Years Ago: No Post

Three Years Ago: Zucchini Lasagna Roll-Ups

Four Years Ago: Holly Jolly Buckets
Five Years Ago: Pecan Pie Bites

Six Years Ago: World's Best Lasagna