Tuesday Recipes: Dinner and Dessert

This is my Tomato and Pineapple pork simmering on the stove. These are boneless, bulk buy, pork chops. (ie. a cheap cut of meat that can be very dry, tough and tasteless.) I like to ‘sauce’ them up.
Start with a non-stick frying pan. Place 1 cup of low sodium tomato soup in the pan and add 3 tablespoons of water. Combine well. Heat on medium low and add your chops. Sprinkle generously with pepper, 1/2 teaspoon of garlic powder, a pinch each of savory, and cumin. Cover and let cook for about 15 minutes.
Remove cover. Drain and discard tomato sauce. Turn the pork chops over and add 1 cup of pineapple marinade. Lightly season with parsley and return to heat uncovered until chops are cooked through. Serve with rice or over rice for zippy taste treat. (I know I know – I should have taken a picture of it on the rice but honestly it was gone before I even thought of it!)

Glazed Pumpkin Cookies – Good any time of the year.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter or margarine, softened
1 cup pure pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions
PREHEAT oven to 350° F. Grease baking sheets or line with parchment paper.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl and set aside.
Beat sugar and butter in large mixer bowl until well blended.
Beat in pumpkin, egg and vanilla extract until smooth.
Gradually beat in flour mixture.
Drop by rounded tablespoon onto prepared baking sheets.
(These cookies will flatten out a bit on their own, but don’t have that large spread that you expect from some cookie batters.)

BAKE for 15 to 18 minutes or until edges are firm. Place wax paper under your wire racks and place cookies to cool.

FOR GLAZE:
Combine:
2 cups sifted powdered sugar,
3 tablespoons milk,
1 tablespoon melted butter, and
1 teaspoon vanilla extract in small bowl until smooth.

Drizzle Glaze over cookies.
I would LOVE to say that these cookies are not fattening, but truth of the matter is – they are damaging to the waistline. Problem is they taste SO good, you can’t stop at just 1. Don’t say I didn’t warn you!

Enjoy!

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About Positive Polly

I am a retired Avionics Technician, wife, mother, sister, daughter, and dog owner. I enjoy knitting, baking, photography and photo editing.
This entry was posted in Baking, Food, Recipes and tagged , , , , . Bookmark the permalink.

5 Responses to Tuesday Recipes: Dinner and Dessert

  1. Yummy. We had a pork loin that I roasted and served with a raspberry chipolte sauce, baked sweet potatoes and cherry tomatoes sauteed with baby spinach. Saute in olive oil until wilted and sprinkle with sea salt, ground pepper and a dash of lemon juice. We ate by candle light looking at the snow coming down. Winter is not all bad . Right Positive Polly.

    • OOoo – A raspberry Chipotle sauce? That sounds yummy!
      How lovely to eat by candlelight during a snowfall – so romantic and intimate.
      If only everyone knew how to make the most of winter like that. 🙂

  2. eyegillian says:

    Pineapple and pork is a great combination — I love fruit and meat together. And we still have some home-cooked pureed pumpkin in the freezer… now I know what I’ll do with it! (I’ll try skipping the glaze and halving the sugar, though.) Love the yummy photos!

  3. Jane Anastasia says:

    Delicious!!!
    Starting with that saucy and yummy pineapple pork…mmm mmm good!
    And then those pumpkin cookies…

    Fabulous Polly!

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