Glazed pork chops

  • 4 thick cut pork chops (bone-in or boneless)
  • ¼ cup brown sugar
  • ½ tsp cayenne powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  1. Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).
  2. Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.
  3. Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.
  4. If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.
  5. Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

Frozen Strawberry Crunch Cake


  • 1 box Nature Valley Granola Bars
  • 1/3 cup brown sugar
  • 1/2 cup flour
  • 6 tablespoons melted butter
  • 2 egg whites
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 1 lemon
  • 4 ounces cream cheese
  • 1 1/2 cups freshly chopped strawberries
  1. Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb.
  2. In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside.
  3. In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.
  4. Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated.
  5. Fold the fresh strawberries into the cream mixture.
  6. In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top.
  7. Cover and freeze for three hours or more and enjoy!

Easy Grilled Honey Mustard Chicken

  • ½ cup of any Whole Grain Mustard
  • ½ cup of Honey
  • Juice of ½ a Lemon
  • 1 Garlic Clove, smashed and minced
  • ½ teaspoon Paprika
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon Red Pepper Flakes
  • 4 Boneless Skinless Chicken Breasts
  1. Whisk all ingredients in a small bowl.
  2. Reserve 4 tablespoons of sauce and then pour the rest over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temp.
  3. Preheat the grill on medium- medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
  4. Pour the reserved 4 tablespoons of honey-mustard sauce over chicken and let rest under foil for about 5 minutes.
  5. Serve.

Grilled Cheese Rolls

  • 12 slices whole wheat bread
  • 12 slices american cheese
  • 4 Tablespoons butter
  • 6 Tablespoons cream cheese, softened
  1. Lay out pieces of sandwich bread on a flat surface. Use a rolling pin to flatten. Then, if desired, use a knife to cut the crusts off of each piece of flattened bread.
  2. Place a slice of cheese on top of each slice of bread, then roll up tightly to form a grilled cheese roll.
  3. Meanwhile, heat 2 tablespoons butter in a skillet over medium heat until melted. Place the grilled cheese rolls (about 3 at a time) seam-side down in the skillet, and cook on all sides until the bread is toasted and the cheese is melted. You can press the rolls down with a spatula to be sure that they do not unfold while cooking.
  4. Remove and repeat with the remaining sandwiches, adding more melted butter if necessary. Serve immediately with tomato soup as a dipping sauce.
Source: Recipe and Photo credit:gimmesomeoven / CC BY-NC-ND

Texas Toast Garlic Bread Pizza

  • 6 Slices Texas Toast Style Garlic Bread
  • 6 TBS pizza Sauce
  • 12 TBS Part Skim Shredded Mozzarella
  • 18 Slices Turkey Pepperoni
  1. Preheat the oven to 425 degrees. Lay the garlic bread on a baking sheet.
  2. Top 1 TBS of pizza sauce on each slice
  3. Top with 2 TBS of cheese on each slice and any topping of your choice, We used Turkey Pepperoni.
  4. Bake for 8-10 minutes until its browned and cooked to your liking.
  5. Enjoy!

Spaghetti Squash and Tomato Bake

  • About 3 cups cooked spaghetti squash
  • 2 large garden tomatoes sliced
  • Kosher Salt
  • Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
  • 5oz of fancy shredded Mexican cheese blend (separated)
  • Fresh Basil for Garnish
  1. Preheat the oven to 350 degrees.
  2. Spray a 11 x 9 casserole dish with non-stick spray.
  3. Spread about 1 cup of spaghetti squash on the bottom.
  4. Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.
  5. Top with 1.5 oz of cheese.
  6. Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
  7. Top with the last 2 oz of cheese and sprinkle with the spices one last time.
  8. Bake for 30 minutes uncovered.
  9. Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each.
  10. Enjoy!

Eiffel tower Paris

The Eiffel Tower is an iron lattice tower located on the Champ de Mars in Paris. It was named after the engineer Gustave Eiffel, whose company designed and built the tower. Erected in 1889 as the entrance arch to the 1889 World's Fair, it was initially criticized by some of France's leading artists and intellectuals for its design, but has become both a global cultural icon of France and one of the most recognizable structures in the world. The tower is the tallest structure in Paris and the most-visited paid monument in the world; 6.98 million people ascended it in 2011. The tower received its 250 millionth visitor in 2010.

The tower is 324 meters (1,063 ft) tall, about the same height as an 81-storey building. During its construction, the Eiffel Tower surpassed the Washington Monument to assume the title of the tallest man-made structure in the world, a title it held for 41 years, until the Chrysler Building in New York City was built in 1930. Because of the addition of the antenna atop the Eiffel Tower in 1957, it is now taller than the Chrysler Building by 5.2 meters (17 ft). Not including broadcast antennae, it is the second-tallest structure in France, after the Millau Viaduct.

The tower has three levels for visitors, with restaurants on the first and second. The third level observatory's upper platform is 276 m (906 ft) above the ground, the highest accessible to the public in the European Union. Tickets can be purchased to ascend by stairs or lift (elevator) to the first and second levels. The climb from ground level to the first level is over 300 steps, as is the walk from the first to the second level. Although there are stairs to the third and highest level, these are usually closed to the public and it is generally only accessible by lift.

Aqua Dome Hotel....Austria

image © aqua dome
A resort set amid the impressive austrian landscape has been redeveloped using angular and tapered forms to reflect its mountainous setting. the ‘aqua dome’, which accommodates 350,000 visitors each year, has been designed to be a distinctive landmark for the region, while simultaneously providing guests with a familiar alpine atmosphere.

Resort space includes a more conventional 25 meter pool as well as separate facilities for younger children. in total, 2,200 square meters of aquatic amenities draw on filtered thermal water originating from a reservoir located 1,865 meters below ground.


image © aqua dome
image © aqua dome

image © aqua dome

Cream Filled Strawberries


  • 12 large fresh strawberries
  • ⅓ cup lowfat cream cheese (softened)
  • ⅓ cup cold heavy whipped cream
  • 2-3 tablespoons powdered sugar, or to taste
  • ½ teaspoon pure vanilla extract
  • graham cracker crumbs (optional)

  1. In a small mixing bowl, whip (with a wire whisk or an electric hand mixer) together the cream cheese, powdered sugar, heavy whipping cream, and vanilla extract, until light and fluffy.
  2. Wash the strawberries and cut off the tops.
  3. With a small sharp knife, cut an “X” into each strawberry, starting at the top of the strawberry and cutting down almost to the bottom of the strawberry.
  4. (The cut should be such that the strawberry will open up but not fall apart.)
  5. Gently, with your fingertips, spread each strawberry apart to make “petals”.
  6. Spoon the cream into a pastry bag fitted with a large star tip.
  7. Carefully place the tip into the bottom of each cut strawberry and squeeze the filling into each berry being careful not to overfill.
  8. Sprinkle on some graham cracker crumbs, if desired.
  9. Serve immediately or refrigerate until ready to serve.

Campfire Cinnamon Rolls

  • Oranges
  • Pillsbury Grands! Orange Flavor Rolls
  • A Camp fire

  1. Cut the oranges in half.
  2. scoop out the insides.
  3. Grab the Pillsbury Grands! Orange Flavor Rolls and put one in each orange half.
  4. Put the oranges onto a baking sheet or something you can throw on top a fire
  5. cover the oranges with tinfoil
  6. throw the cooking tray on the fire
  7. Once the rolls have risen pull them off of the fire. Watch that they don’t burn if you have a hot fire.
  8. Add the icing to the rolls

White Chocolate Cookies 'n' Cream Fudge


  • 3 cup white chocolate morsels
  • 20 Oreo cookies, crushed
  • 7 oz Marshmallow Fluff
  • 14 oz can Sweetened Condensed Milk
  • 1 tsp clear vanilla extract

  1. Melt chocolate with milk and marshmallow cream over medium-low heat. Stir continuously until smooth.
  2. Quickly stir in vanilla.
  3. Fold in crushed cookies.
  4. Pour in a foil lined 13x9 baking pan.
  5. Refrigerate 3 hours until firm. Cut into bite size pieces.

Perfect Pot Roast

  • McCormicks slower cooker Savory Pot Roast season packet
  • An Au Jus packet
  • A Can of Pepsi (we use Coke because we always have coke in our house)
  • And Boneless Cross Rib Roast
  • and your crock pot
  1. Put your Roast in the crock pot.
  2. Mix the Slow cooker seasoning with 1 cup of Water.
  3. Pour on top of roast.
  4. Add the whole can of Coke.
  5. Cover with your lid for 8 Low or 4 hours on high.
  6. Its VERY important that you never lift the lid!
  7. Right before you are ready to pull it out,
  8. sprinkle your dry Au Jus packet over the roast.