The Best Pork Chop Marinade

I came across this recipe from Six Sisters. We tried it for dinner tonight and it was delicious. Everyone in our family really liked it. That doesn't happen very often.

1/2 Cup Soy Sauce
1/4 Cup Chili Sauce
1/4 Cup Honey
2 Tablespoons Vegetable Oil
2 Tablespoons Green Onion, Finely Chopped
1 Teaspoon Curry Powder
1 1/2 Pounds Boneless Skinless Pork Chops (about 4-6 chops)

In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion, and curry powder and mix until completely combined. Add in the pork chops, then seal the bag. Place in the fridge for 6-8 hours (or overnight). Remove bag from fridge, place pork chops on grill over medium high heat. Brush some of the left-over marinade on the pork chops while grilling. Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink. Serve! Yumm!!

Blender Banana Bread

This is the recipe my mom used for banana bread growing up. It is still the one I use when making banana bread.

In a Blender Combine:
2 Eggs
1/2 Cup Vegetable Oil
1 1/2 Tablespoons Milk
1 Teaspoon Lemon Juice
1 Cup Sugar
3 Ripe Bananas
1/4 Teaspoons Salt

In a Bowl Combine:
2 Cups Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Nuts (Optional)

Mix ingredients in a blender well. Once blended pour over bowl ingredients. Mix with an electric hand mixer until well combined. Pour into a large loaf pan. Bake at 350 degrees for one hour.

Pumpkin Bread

Our family loves pumpkin bread. I made this one year for neighborhood gifts and have been told it is just as good as Great Harvest's Pumpkin Bread. This morning I looked in two different recipe books before finding the recipe I always use. I decided to post it here so I have it for future reference.

2 Cups Sugar
1 Cup Salad Oil
3 Eggs
2 Cups Canned Pumpkin
3 Cups Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Semi-Sweet Chocolate Chips

Mix oil and sugar together. Add eggs one at a time, beating well after each addition. Add dry ingredients and chocolate chips. Mix until combined. Pour into two greased loaf pans. Bake at 325 for 1 hour.

Yellow Zucchini Relish

This relish is delicious on hot dogs.

The night before:
10 Cups Zucchini, Ground
4 Cups Onion, Ground
5 Tablespoons Salt

Combine in a large bowl. Let stand overnight.
** To ground the zucchini and onions I put them in a food processor and pulsated it until it was chopped pretty fine (but not a liquid).

The next morning:
Drain and rinse the zucchini mixture.

In a big pot add:
2 1/4 Cups Vinegar
4 1/2 Cups Sugar
2 Teaspoons Celery Seed
2 Teaspoons Nutmeg
2 Teaspoons Dry Mustard
2 Teaspoons Turmeric
1 Tablespoon Cornstarch
1 Red Pepper, Ground
1 Green Pepper, Ground
Drained Zucchini Mixture

Cook slowly for 30 minutes.Put in hot jars and process in a water bath for 10 minutes.

Coconut Syrup

Small Batch
1 Cube Real Butter
1/2 Cup Sugar
1/2 Cup Buttermilk

Combine in a saucepan. Boil for 2 minutes. Remove from heat and add:
1/2 Teaspoon Baking Soda
1/2 Teaspoon Coconut Extract


Large Batch
4 Cubes Real Butter
2 Cups Sugar
2 Cups Buttermilk

Combine in saucepan. Boil for 2 minutes. Remove from heat and add:
2 Teaspoons Baking Soda
2 Teaspoons Coconut Extract

Cranberry Relish

This has become a Thanksgiving tradition in our house.

1 Package Fresh Cranberries
3 Medium Red Apples, Peeled and Grated
1 Small Can Crushed Pineapple
1 Small Package Cherry Jell-O
1/2 Cup Sugar
Grate the Rind from 2 Oranges
Juice from 2 Oranges

Place the cranberries in a food processor. Turn the food processor on and off until the cranberries have been ground to a medium texture. Place the cranberries in a medium-sized bowl. Peel the apples, great them and place them in the bowl with the cranberries. Add the untrained,crushed pineapple,Jell-O, sugar,orange rind and orange juice. Mix well. Refrigerate. Serve.  

Bottled Spaghetti Sauce

This post is for my sister-in-law, Alicia. This recipe is one that my mom used to bottle spaghetti sauce. My mom swears that it is just as cheap to buy the spaghetti sauce from the store. I believe her but it just isn't as good.

30 Cups Tomatoes, Peeled and Quartered
6 Buds Garlic, Ground
2 Cups Celery, Ground
3 Bay Leaves (Remove before bottling)
2 Tablespoons Dried Parsley
2 Red Peppers, Ground
4 Large Onions, Ground
2 Cups Green Peppers, Ground

* When it says ground, I would suggest placing it in a food processor and pulsing it until it is finely chopped.

Cook the above ingredients for 2 hours or until thick.

Add:
6 Cans Tomato Paste
2 Tablespoons Salt
2 Teaspoons Basil Leaves
3 Tablespoons Chili Powder
1/2 Cup Sugar
3 Teaspoons Oregano Leaves
2 Teaspoons Black Pepper
1/2 Teaspoon Cayenne Pepper
1 1/2 Teaspoon Cumin Seed

Add to above ingredients. Cook until thick. Put in jars. Process 25 minutes in hot water bath.