Jalapeño Pineapple Pork Chops

1 pkg. pork chops
olive oil spray
salt & pepper to taste

1 Tbsp. butter
1 can crushed pineapple, including juice
2 fresh jalapeño peppers, diced

Make a reduction sauce: Melt butter in saucepan until bubbling. Add pineapple and jalapeños. Cook over medium-high heat, stirring occasionally, until liquid is gone.

While sauce is reducing, brown pork chops in skillet until cooked through.

When jalapeño pineapple "sauce" is ready, pour over pork chops.

Serve over rice.

Mandarin Chicken Salad

3 c. fresh spinach leaves
1/4 c. slivered almonds
1/3 c. red bell pepper, diced
1/4 c. red onion, diced
1 11-oz. can mandarin oranges, drained
3 seasoned, grilled chicken breasts, cubed
1/2 c. Asian salad dressing

In a large bowl, gently mix spinach, almonds, bell pepper, onion, and oranges.

In a separate bowl, combine chicken and salad dressing. Pour over salad mixture and gently toss.

Cranberry Walnut Bread

When I'm ready for some Jacked-Up Turkey Sandwiches, I make a loaf of this delicious bread in my bread machine. Make the necessary adjustments for making some to bake in the oven.

8 1/2 oz. warm water (1 c. + 1 Tbsp.)
2 1/2 c. bread flour
2 Tbsp. dry milk
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
2 Tbsp. butter or margarine
1 1/2 tsp. bread machine/fast rise yeast (or 2 tsp. active dry yeast)
3/4 c. dried cranberries
1/2 c. chopped walnuts

Add warm water to pan. Add bread flour, dry milk, sugar, salt, and cinnamon to pan; tap to settle dry ingredients. Place butter into corners of pan. Make a well in the center of the dry ingredients and add yeast. Lock pan into bread maker and being mixing.

When alert sounds, add cranberries and walnuts.

When done, remove bread from pan and cool on rack. Slice after cooling.

Jacked-Up Turkey Sandwich

My friend Cheri makes this delicious sandwich in her restaurant (PawPaw's Sweet Shop and Cafe, downtown Garland). I've come up with my own version of it.

1 slice cranberry walnut bread, cut in half
fat free cream cheese
Granny Smith apple slices (thin)
fresh spinach
deli-sliced turkey

*I bet this would be wonderful at Thanksgiving with some leftover turkey...!

Pineapple Angel Food Cake

1 box of angel food cake mix
1 20-oz. can of crushed pineapple, undrained

Preheat oven to 350 degrees.

Pour dry cake mix and pineapple, with juice, into mixing bowl. Stir until well blended. Pour into ungreased 9x13 baking pan and bake for 35-40 minutes.

Let cool, then serve plain or with whipped topping.

*Another tasty option is to make it part of a low-fat sundae cake. Top individual slices with fresh sliced strawberries and bananas, chocolate chips, whipped cream, nuts, and maraschino cherries.

Yes, this cake is that easy - probably the easiest one you'll ever bake!

Jerk Chicken with Pineapple Chutney

8-10 chicken tenders, thawed
3 Tbsp. Pampered Chef® Jamaican Jerk Rub, divided
1 Tbsp. olive oil
1 can pineapple tidbits, drained
1 can black beans, rinsed and drained
1 medium red bell pepper, seeded and diced
1 large jalapeno pepper, seeded and diced

Heat oil in skillet. Sprinkle 2 Tbsp. rub evenly over both sides of chicken; cook until no longer pink, turning once.

In large bowl, combine pineapple, beans, and peppers; toss with 1 Tbsp. rub. Pour over chicken and cook 3-5 minutes or until hot throughout.

Serve immediately.

*This goes well served over a bed of brown rice, with a fresh green salad on the side.

Pineapple Upside-Down Cake

This recipe is slightly varied from the Pampered Chef recipe found in the Delightful Desserts cookbook.

1/2 c. butter or margarine
1 c. packed brown sugar
1 20-oz. can pineapple slices, undrained
10 maraschino cherries, rinsed and patted dry
1/2 c. chopped pecans
1 pkg. pineapple cake mix
water
3 eggs
1/3 c. unsweetened applesauce

Preheat oven to 350 degrees. Melt butter in 12-inch skillet over low heat. Remove from heat; stir in brown sugar until well blended.

Drain pineapple; reserve juice and set aside. Arrange pineapple slices over sugar mixture; place a cherry in center of each slice. Sprinkle nuts over pineapple.

Add enough water to reserved pineapple juice to measure 1 1/3 cups liquid. Combine cake mix, liquid, eggs, and applesauce in large bowl and blend until smooth. Pour over fruit mixture in skillet.

Bake 30-35 minutes or until cake tests for doneness. Cool 5 minutes, then carefully loosen edge of cake and turn out onto large, heat-safe serving plate. Cool slightly; serve warm.

*I'm fairly certain I use more than 1/2 cup of pecans. I know I don't measure them; I just sprinkle them on until it looks good.

Tip: Substituting equal portions of unsweetened applesauce for oil produces a lower-fat cake that's just as moist.

Spinach Fruit Salad

1 bag baby spinach leaves
1 pint strawberries, washed, cored, and sliced
1 large can mandarin oranges, drained
1 large can pineapple tidbits, drained
1 c. blueberries, rinsed and drained
1/2 c. pecan halves or sliced almonds
1 Tbsp. poppyseed dressing

Gently mix all ingredients together in a large bowl and serve.

*Make this an awesome main dish by adding some grilled chicken strips.

If you have a nice glass bowl or trifle bowl, this makes a beautiful presentation.

I made this recipe based on a salad that Panera Bread features in the spring and summer. They use mixed greens, though, and don't take out the hard center veins in the leaves.

Apple Crisp

5-6 large baking apples
1/3 c. water
1 9-oz. pkg. yellow cake mix (Jiffy is the perfect size!)
1/2 c. packed brown sugar
1 Tbsp. Pampered Chef® Sweet Cinnamon Sprinkle or ground cinnamon
1/4 c. butter or margarine, melted
1/2 c. chopped pecans or walnuts, optional

Preheat oven to 350 degrees.

Peel, core, and thinly slice apples. Place in 9X9 baking dish; add water.

In large bowl, combine cake mix, brown sugar, cinnamon, and nuts. Mix well. Add melted butter and mix until crumbly. Sprinkle evenly over apples.

Bake 35-40 minutes or until apples are tender. Serve warm; top with vanilla ice cream if desired.

*If you want to make this for a large crowd, double the recipe and bake in a 9X13 baking dish.

I like to use a variety of apples for the varying tastes and textures, but it's also good with all the same type apples.

This is probably Caleb's favorite dessert. Every time I make it, he tells me it's better than the time before. :o)

Brown Sugar Banana Nut Bread

1/2 c. margarine, softened
1 c. brown sugar, firmly packed
2 eggs
1 Tbsp. vanilla extract
4 overripe bananas, mashed
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped walnuts
1/2 c. chocolate chips, optional

Preheat oven to 350 degrees. Lightly grease loaf pan.

In large bowl, cream together margarine and sugar. Add eggs and mix well. Stir in vanilla and banana.

In smaller bowl, combine flour, baking powder, and salt. Add to banana mixture and stir until just combined. Fold in walnuts and chocolate chips, if desired. Pour into loaf pan.

Bake for one hour, or until bread tests for doneness.

*I like to sprinkle walnuts and/or chocolate chips on the top before baking.

*I recently tried this with chopped peanuts instead of walnuts and it gave a great flavor! I also sprinkled some Pampered Chef® Sweet Caramel Sprinkle on top, which gave it a nice crunch and sweet, flavorful crust.

Tip: When your bananas start to turn brown, peel them, wrap them in foil, and freeze them. When you get ready to make your bread, take four out of the freezer, unwrap them, and place them in a bowl to thaw. They will not look appetizing, but they're perfectly fine. You can make your bread whenever you want and not have to wait for the bananas to be just right.

Stuffed Strawberries

strawberries stuffed with cheesecake-flavored filling
1 qt. large strawberries
1 pkg. cheesecake or white chocolate pudding mix
1 8 oz. container whipped topping

Rinse strawberries and pat dry. Cut stem end off flat for base; cut an X on berry end, slicing about 3/4 of the way down the berry.

Mix pudding mix and whipped topping. Spoon mixture into decorator bag and pipe into center of strawberries. Place in container with deep sides, cover loosely with plastic wrap, and refrigerate until ready to serve.

Tip: Don't have a decorator bag? Use a zipper-seal plastic bag instead. Fill with mixture, press out air, and seal. Cut a small hole in one corner and squeeze out gently. When you're finished, just toss the bag.

Tip #2: To fill the bag more easily, push the open bag down into a cup and fold the edges over the rim. That way you don't have to try to hold it open while you're filling it and get a big mess all over the bag opening.