Everyone has an opinion about sauerkraut. As a child I could not stand the smell of the stuff. But I have grown and my tastes have changed. This is an easy dish that you create and let it do its thing. The paprika and caraway seeds have a way of transforming the sauerkraut into a delicious masterpiece. Enjoy! -AF
Pork Chops and Sauerkraut
4 (1/2-inch-thick) pork chop (I use boneless, but bone-in is fine)
1 T vegetable oil
1 (14 oz.) can sauerkraut
1 1/2 t caraway seeds
1 large tomato, chopped
1/2 t paprika
In heavy skillet, heat oil. Then brown pork chops on both sides.
Top with sauerkraut and tomato sprinkle with caraway and paprika. Cover, reduce heat, and simmer for 40 minutes or until chops are tender. I check on this dish to make sure the heat is not too high.
Oh my goodness! It’s clear that my house loves peanut butter and chocolate. The combination of these two heavenly ingredients turn this dessert into a rich, decadent treat. I will admit it was hard not to devour the complete pan while the boys were out. Sorry! No one needs that visual! Seriously, enjoy your delicious square of goodness and then do 100 push-ups (on your toes) or just say you did. -AF
Chocolate Peanut Butter Bars
1 (18.25) package plain yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 T butter, melted
2 t vanilla
Preheat oven to 325 degrees. Combine cake mix, butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top. In a small pan, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly. Bake for 20-25 minutes. Cool completely before cutting into bars.
Look at that pan of goodness