Sunday, March 22, 2009

Orange Apricot Pork Chops and Stuffed Baked Potatoes

Orange Apricot Pork Chops from A year of Crockpotting
6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

The Directions.

Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4.

Serve with rice to soak up the yummy juice.

Review:This was a sweet recipe. Simple. To me it had a little to much ginger and my husband said their was to much cinnamon. Overall I would make it again!

Stuffed Baked Potatoes from A Taste of Home

3 large baking potatoes (1 pound each)
1-1/2 teaspoons vegetable oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup (4 ounces) shredded cheddar cheese
Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. Cool. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell.
Place pulp in a large bowl and mash. In a small skillet, saute onions in 1/4 cup butter until tender. Stir into potato pulp along with cream, sour cream, salt and pepper. Fold in cheese.
Spoon into potato shells. Place on a baking sheet. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes or until heated through. Yield: 6 servings. Editor's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.

Review: These were yummy! My picky two year old ate 2 halves! I think next time I'll add bacon though!

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