APPLE PORK CHOPS
12 center cut pork chops
2 cans apple pie filling
½ c. brown sugar
2 boxes Stove Top stuffing (pork or chicken)
Brown chops and season with salt and pepper. Place in 9x13 in. pans.
Prepare stuffing as directed. Using 1/3 cup, mold stuffing and place on top of each chop.
Mix pie filling and sugar; spoon over chops and stuffing.
Bake, uncovered at 375 for about 1 hour.
(This recipe can be halved for small family)
COMPANY CARROTS
2 lbs. baby carrots
Barely cover carrots with water & cook until barely tender. Save ¼ cup liquid from carrots.
Sauce:
½ cup mayonnaise
¼ cup carrot liquid
2 tbsp. onion (finely chopped)
2 tbsp. horseradish
1 tsp. salt
1/8 tsp. pepper
Pour on top of carrots.
Topping:
Ritz crackers (sprinkled on top)
¼ cup butter (melted & drizzled over it)
Bake, uncovered, at 350 degrees for 20-25 minutes.
CHOCOLATE SCOR CAKE
*Bake a dark chocolate cake in a 13x9 inch pan following the directions on the box.
*Remove and let stand for 3 minutes.
*Place holes over the entire cake. ( I use an old knitting needle)
*Pour one can of sweetened condensed milk over the entire cake and allow to soak in
*Pour one jar of caramel over the entire cake and allow to soak in. (I use ice cream topping)
*Pour 1/2 jar of hot fudge over the entire cake and allow to soak in. (I zap it in the microwave to make it flow easier)
*After all of the ingredients soak into the cake (leave for at least 30 minutes) then refrigerate it for at least 8 hours (overnight is better)
*You can use either Cool Whip or Whipping Cream to frost the cake. If you are using Cool Whip - place 1 teaspoon of vanilla in the product and mix thoroughly - it takes the commercial taste out of it)
*Finally, crush one Heath or Scor bar into small pieces and place over the frosting.
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