Found this recipe on Very Culinary who found it on Tasty Kitchen. Easy and delicious!!
• 3 eggs, beaten
• 1 1/2 cups sugar
• 1 cup flaked coconut
• 1 stick butter, melted ( I used salted)
• 1 tablespoon white vinegar
• 1 teaspoon vanilla
• pinch of salt
• 1 (9 inch) Pillsbury refrigerated pie shell (used Kroger brand)
Mix filling ingredients well and pour into the pie shell.
Bake at 350F for 1 hour.
Let cool and set before slicing.
This is one of Janet’s Appalachian Kitchen recipes that I changed a bit. She uses soy sauce, but I only had Worcestershire and it worked just fine.
I shortened the marination time, and chops still came out tender and juicy. Husband said it was a keeper 🙂
Check her out on Facebook, she has some wonderful down home recipes!
|3 boneless pork chops (½” thick
¼ C. Worcestershire sauce
1 T. all purpose seasoning
(2 T. smoked paprika, 1 T. brown sugar, 1 T. salt, 1 T. Adobo, 1 tsp. black pepper…combine together and store in an airtight container)
Place the pork chops in a Ziploc bag.
Whisk together the sauce and the seasoning and pour over the chops.
Seal and place in the fridge for 1 1/2 to 2 hours.
Remove and place the chops on a baking sheet lined with tin foil. (I sprayed the foil with kitchen spray also)
Bake in a 375 degree oven for 20 minutes.
Remove and let rest 5 minutes before serving.
I wanted to use one of my pretty blue Ball canning jars as a soap container for the kitchen sink. Hate seeing those ugly plastic bottles out, but wanted the convenience of keeping it on the counter.
Found a cheap soap dispenser at Dollar Tree and took out the plastic insert.
Poked hole in canning jar lid with screwdriver, then wiggled screwdriver around to widen the hole until the insert fit snugly.
Spray painted the canning jar lid black.
Reassembled after lid dried.
So simple and so fast! Total cost was only $1 since I already had the Ball jar and paint.
It looks really pretty with the light coming through it- funny how something so simple can bring a smile to your face!
I know people have been doing these for years, I was just happy I finally got around to it.
(similar to Broccoli Patties from That’s My Home but with mixed Steamer veggies)
1 cup frozen mixed bell peppers, thawed
1/4 onion, chopped
1 tsp minced garlic
Margarine (large heaping spoonful)
1 package of Steamer cauliflower, broccoli and carrots (steamed and cooled, patted dry)
2 eggs, beaten
1 cup Italian bread crumbs
1 cup Italian mix cheese shreds
1/4 cup Parmesan dried cheese
Preheat oven to 400 degrees.
Saute onion, garlic and peppers in margarine until translucent and thick.
Combine onion mixture with steamed vegetables and mince/chop into small pieces in large bowl.
(I used my Cuisinart stick blender. Use a food processor or hand chop if you want bigger chunks of vegetables.)
Mix eggs, bread crumbs and both kinds of cheese in large bowl.
Combine both bowls of ingredients, mixing well.
Form into patties and flatten out on well-oiled cookie sheet.
DO NOT use cooking spray. Use actual oil.
Cook on each side for 12-15 minutes.
Drain on paper towels and serve warm. Top with sour cream or your favorite sauce.
16 oz whipped cream cheese
1 packet dry Ranch Dressing
1 cup mixed frozen bell peppers, thawed and patted dry
1/2 can black olives chopped
3 green onions, chopped
4 flour tortillas
Mix all ingredients completely and spread over tortillas.
Roll up and wrap in Saran Wrap.
Refrigerate several hours or overnight.
Cut into one inch slices and serve. Mine never look like the nice round shapes you see online but they taste really good!
Bajillions of variations but we like this one. Another basic recipe that can be personalized in so many ways!