Hawaiian Grilled Pork Chops

Devine, that's what these pork chops are.  I got this recipe from my sister-in-law several years ago and I have served it to lots of people with rave reviews every time.  The flavor of this marinade is outstanding and, if cooked right, the pork chops end up juicy and perfect.

6 Pork Chops (bone-in or boneless)
1 Can Pineapple Slices
1/2 C. Soy Sauce
1/3 C. Vegetable Oil
1/4 C. Onion, chopped small
1 Clove Garlic, pressed
1 T. Brown Sugar

Drain pineapple, reserving 1/4 C. of the juice.  Set aside pineapple and pour the reserved juice in a gallon-sized Ziplock bag.  Add all other ingredients to the bag and mix around to coat pork chops thoroughly.  Store in the refrigerator for at least 2 hours.  Remove pork chops, reserving marinade, and grill on medium low heat basting frequently with the marinade.  Grill pineapple rings during the last 3-5 minutes and then set a ring on top of each pork chop before serving.  

Cherry Cake

This year, instead of a decorated birthday cake, my oldest son asked for this cherry cake.  This is the perfect cake for summer and it is SO easy.  I was grateful I didn't have to spend hours on a birthday cake and we enjoyed it a lot more than a cake with half an inch of colored butter cream frosting slathered on top.  This is a light tasting, elegant looking dessert that doesn't take all day to prepare.  We love it! 

1 White Cake Mix + all the ingredients to make the cake
1 can Cherry Pie Filling
1 8 oz. pkg low-fat Cream Cheese
1 small container of Whipped Topping
1 C. Powdered Sugar

Mix up cake batter and pour into a greased 9x13 pan.  Drop spoonfuls of cherry pie filling into cake batter, reserving 1/2 of the pie filling for later.  Bake according to package directions.  Let the cake cool completely.  While cake is cooling, make the topping by mixing cream cheese (at room temperature) and powdered sugar together with a hand mixer until it is smooth and creamy.  Then mix in the whipped topping.  Spread over cooled cake then drop spoonfuls of the reserved pie filling over the top of the cake decoratively.  Cover carefully and refrigerate at least one hour before serving. 

Oatmeal Coconut Cookies

In the back to school spirit, I am posting these cookies which are perfect for an after school snack.  I got this recipe from a friend who brought them over after I had my baby.  These are in my top three favorite cookies and, with 6 C. of oats in the recipe, they are a pretty healthy cookie too. The recipe made 10 dozen cookies for me so just remember that when you are looking over the amounts of everything needed for this recipe and don't forget to use your largest mixing bowl!  You're going to need some freezer bags too unless you're very, very hungry!

2 C. Butter
2 C. Brown Sugar
2 C. White Sugar
2 tsp. Vanilla
4 Eggs
3 C. Sifted White Flour (you can do 1/2 white, 1/2 wheat)
2 tsp. Salt
2 tsp. Baking Soda
6 C. Quick Oats
1 1/2 C. Coconut

Preheat oven to 350 degrees.  Cream butter and sugars together until fluffy.  Add eggs and vanilla.  Mix well then add all dry ingredients.  Bake on a greased cookie sheet for 10-15 minutes depending on how crisp you like your cookies.  The dough can be refrigerated for a couple of days and the baked cookies freeze very well. 

Blueberry Zucchini Muffins/Bread

Is your garden producing obscene amounts of squash like mine is?  I am always looking for new ways to use it.  This is a fantastic recipe.  I love the addition of blueberries to this summertime favorite.  This recipe makes a lot (12 muffins and 4 mini loaves).  So freeze what you don't eat for an easy breakfast on a busy morning or share with a few neighbors. You'll be their new best friend!

3 Eggs
1/2 C. Oil
1/2 C. Applesauce
1 C. Sugar
1 C. Brown Sugar
3 C. Zucchini, grated
3 C. Flour (you can use 1/2 wheat flour)
1 tsp. Salt
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1 T. Cinnamon
1 1/2 C. Blueberries (thawed if frozen)

Preheat oven to 350 dregrees.  In a large mixing bowl combine eggs, oil, applesauce, vanilla and sugars.  Mix well then add zucchini.  Add all dry ingredients and mix thoroughly then fold in blueberries.  Grease pans well then fill each 2/3 full.  Mix together struesel topping by mixing 1/2 C. Flour, 1/2 C. Brown Sugar, 1 tsp. Cinnamon and 1/4 C Butter with a pastry blender.  Sprinkle 1 T. of topping over each muffin then divide the rest among the mini loaf pans.  Bake muffins 25 minutes and mini loaves 45-50 minutes. 

Simmered Black Beans over Rice

Seriously, this is one of my favorite meals.  I love the smell of it simmering on my stove almost as much as I love the taste.  Delicious.  I promise.  This is adapted from a Weight Watchers recipe so it is very low in fat and high in fiber.  Meatless is the way to go in the summer and you will have most of the ingredients for this dish just sitting in your pantry or refrigerator.  If you think of beans and rice as a blah, boring kind of meal,  this recipe is sure to change your mind.  You're gonna love it!

1 Large Green Bell Pepper, diced
1 Onion, diced
5 Cloves Garlic, pressed
2 T. Olive Oil
2 Cans Black Beans, drained
1 Can Petite Diced Tomatoes
1 Can Chicken Broth
3/4 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Oregano
1 Bay Leaf
Cilantro to taste (I add about 2 T.)

Heat oil in a skillet and saute pepper, onion and garlic until onions are translucent.  Add all other ingredients except cilantro and simmer for 30-45 minutes until it becomes like a thick soup.  Discard bay leaf and add cilantro.  Simmer for an additional 5 minutes and serve over hot, cooked rice.  Garnish with additional cilantro if desired.