The Food Collection

Maple Syrup Pork Chops

INGREDIENTS
- 6 pork chops
- vegetable oil (small amount for browning chops)
- 1/4 cup onion, chopped
- 1 tablespoon vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 cup maple syrup
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- salt
- flour (as needed to thicken the gravy)

METHOD
1. Preheat the oven to 400°F.
2. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.
3. Combine the other ingredients in a small saucepan and heat until warm; pour over chops.
4. Cover and bake for 45 minutes, basting occasionally.
5. Place the pork chops on a warming platter and pour the sauce into a saucepan.
6. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Spinach & Artichoke Dip With Smoked Mozzarella

INGREDIENTS
- 10 ounces spinach, chopped
- 1 (14 ounce) can artichoke hearts, diced
- 3/4 cup mayonnaise
- 1 cup parmesan cheese, shredded
- 1 cup smoked mozzarella cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon garlic, minced
- 1 teaspoon cayenne pepper

METHOD
1. Combine all in saucepan and cook over low-medium heat until warm and bubbly, its that easy!
2. Serve with crusty bread or nacho chips.

Marshmallow Pecan Brittle

INGREDIENTS
- 2 cups granulated sugar
- 1/2 cup chopped pecans
- 1 dash salt
- 16 quartered large marshmallows

METHOD
1. Place sugar in a heavy 10" skillet --
2. Says you can use a teflon skillet and stir with wooden spoon.
3. Heat slowly, stirring constantly until sugar melts and forms a smooth golden syrup.
4. Remove from heat, blend in nuts and marshmallows --
5. Pour into buttered 9" square pan.when hard, break into pieces.

Healthy Whole Wheat Banana Yogurt Pancakes

INGREDIENTS
- 2 cups Robin Hood Nutri Flour Blend or 2 cups all-purpose flour
- 1 tablespoon baking soda
- cinnamon, to taste
- pumpkin pie spice, to taste
- 1 ripe and large banana, mashed
- 1 cup nonfat plain yogurt
- 1/2 cup skim milk
- 2 tablespoons brown sugar
- 1/2 tablespoon canola oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- splash banana flavoring (banana extract)
- 1 small banana, chopped

METHOD
1. Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
2. Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
3. Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
4. Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
5. Flip pancakes when cooked on the first side, cook the second.
6. Enjoy with syrup.

Asian Inspired Chili

INGREDIENTS
- 1 onion, chopped
- 2 scallions, chopped
- 1 red pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 lb lean ground beef, browned (can sub turkey or even chicken if desired)
- 2 tablespoons fresh ginger, minced
- 1 teaspoon Chinese five spice powder
- 1/4 cup dry sherry
- 1/4 cup hoisin sauce
- 2 tablespoons chili powder
- 2 tablespoons soy sauce
- 2 tablespoons thai style chili sauce
- 1 teaspoon Splenda sugar substitute or 1 teaspoon sugar
- 1 (15 ounce) can diced tomatoes
- 1 (16 ounce) can red beans, drained and rinsed
- 1/2 cup tomato sauce

METHOD
1. Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
2. Add remaining ingredients,bring to a boil.
3. Reduce heat and simmer for 1 hour.

Earl Grey Pound Cake With Lemon Curd

INGREDIENTS
- 1 1/2 cups butter
- 6 eggs
- 1 1/2 cups sour cream
- 3 1/3 cups all-purpose flour
- 4 teaspoons finely ground earl grey tea, leaves*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 cups lemon curd (about one and a half 10-oz. jars)

METHOD
1. Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
2. Preheat oven to 350°F. Grease and flour 12 individual fluted tube pans; set aside.
3. In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
4. In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
5. Add granulated sugar; continue beating 5 minutes.
6. Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
7. Beat in vanilla (Mixture may appear curdled).
8. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
9. Spoon batter into prepared pans, filling two-thirds full.
10. Bake 25 minutes or until pick inserted near center comes out clean.
11. Cool in pans on racks 10 minutes.
12. Remove; cool on racks.

TO FINISH:
1. Split cakes in half. Place tops on plates upside down; spread with curd.
2. Add bottoms to creat a proper looking bundt cake.
3. Sprinkle powdered sugar.

*TIP:
1. For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).