Christmas Wreaths

Here’s a cute recipe from www.northpole.com and Mrs. Claus’ Cookbook (from the kitchen of Loribeth)

1 large box of Cornflakes

1 bag red hots

1 1/2 to 2 bags of marshmallows

6-8 drops green food coloring

Melt the marshmallows.  Add green food coloring until it is a desirable shade.  Pour entire box of Cornflakes into a large bowl.  Carefully pour entire warm marshmallow mixture over the cornflakes, and using your hands or a spatula, mix until all are evenly coated.  Form into wreaths on plates.  Top with red hots.  Let cool.

Holiday recipes

There are so many great holiday recipes, we can’t decide which ones the readers of this blog would like to see here.  Are you more interested in desserts or in appetizers, or healthy party snacks?  Post comments and let us know.

The Season

One book with some great recipes for Fall and Winter is , The Taste of the Season by Diane Rossen Worthington 641.5 WOR.  Here’s a quick, easy dinner, Pork Chops with Sweet Cherry Peppers.

Four 1/2 pound center-cut port chops, about 1 1/2 inches thick

Salt and freshly ground black pepper

3 tablespoons olive oil

1 medium red onion, cut into eighths

One 16-ounce jar sweet cherry peppers, drained, 1/2 cup juice reserved

4 garlic cloves, minced

1 sprig thyme

1 cup chicken broth.

1. Preheat the over to 425F.  Season the pork chops on both sides with salt and pepper.
2. In a 12 inch heavy skillet or flameproof casserole, heat the oil over medium-high heat.  Add the port chops and cook for about 3 minutes on each side, or until nicely browned.  Transfer to a plate.
3. Add the onion and drained cherry peppers to the pan and saute, stirring occasionally, for about 4 to 5  minues, until the onion is translucent.  Add the garlic and thyme and saute for another minute.  Add the chicken broth and reserved 1/2 cup pepper juice and bring to a boil over high heat.
4. Return the pork chops to the pan, along with any juices.  Place in the oven and roast for about 15 minutes, or until the pork chops are cooked through.  Transfer the pork chops to a platter.
5. Place the  pan back on the stove over high heat and reduce the sauce for about 3 to 5  minutes, or until sllightly tickened.  Spoon the sauce around the pork chops and serve immediately.