Sunday, September 27, 2009
1/2 c. Soft butter
1/2 c. oil
1 3/4 c. Sugar (I usually do 1 1/4)
1 t. vanilla
1/2 c. sour milk (I've never used buttermilk, I always just put 1/2 of a T. in the bottom of the cup and pour milk over top. I usually use soy milk)
2 1/2 cups flour
4 T. coco
1 t. soda
1/2 t. salt
a shake of cinnamon
once all mixed, add 2 c. grated zucchini, and 1/2 cup chocolate chips
Pour into a 9x13 pan and bake at 325 for 45 min.
*VEGAN version: sub the butter with coconut oil, eggs with 1 whole smooshed banana, and milk with unsweetened plain almond milk, DO NoT add lemon juice to almond milk.
Thursday, September 10, 2009
Caramel Apple Pork Chops
This recipe came in handy when I had nothing in the house for dinner and I had no time to cook. It was quick, tasty and simple."Warm, spicy, and sweet, this wonderful Fall recipe is a guaranteed favorite for kids, and is great with smashed potatoes and buttered green beans."
- 4 (3/4 inch) thick pork chops
- 1 teaspoon vegetable oil
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 2 tart apples - peeled, cored and sliced
- 3 tablespoons pecans (optional)
- Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
- Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
- In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
- Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.