Dinner on the fly with Wednesdays Bake Sale

Sunday Best Stuffed Pork Chops

Ingredients

• 1 package (6 ounces) pork stuffing mix

• 3/4 teaspoon seasoned salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Onion Flakes or Raw Onion Cut up

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1/4 cup Whole milk

• 1 cup shredded smoked Gouda cheese

• 1 small apple, finely chopped

• 1/2 cup chopped pecans, toasted

• 8 boneless pork loin chops (6 ounces each)

• 2 tablespoons olive oil, divided

• Minced fresh chives or parsley, optional

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Directions

• Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended.

• Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture.

• In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up and spacing evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°.

• Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives.

Zesty Garlic Broccoli

Ingredients

• 4 cups fresh broccoli florets

• 1/4 cup water

• 2 teaspoons olive oil

• 1 to 2 garlic cloves, minced

• 1/2 teaspoon salt

• Dash crushed red pepper flakes

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Directions

• Place first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until broccoli is crisp-tender, 5 minutes. Drain. Toss with pepper flakes.

Nutrition Facts 1/2 cup: 42 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Strawberry Pretzel Pie

Ingredients

• 4 cups miniature pretzels

• 6 tablespoons butter, melted

• 1/4 cup sugar

• 3/4 cup boiling water

• 1 package (6 ounces) strawberry gelatin

• 1/4 cup lemon juice

• 1 pound fresh strawberries, divided

• 2 cups heavy whipping cream, divided

• 1 jar (7 ounces) marshmallow creme

• 2/3 cup whipped cream cheese

• 2/3 cup sweetened condensed milk

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Directions

• Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

• Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

• Chop half the strawberries; hull the remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow cream, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

• Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

Nutrition Facts 1 piece: 350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

Buttery Sweet Potato Casserole

Ingredients

• 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed

• 1/2 cup sugar

• 1 large egg

• 1/4 cup butter, melted

• 1/2 teaspoon ground cinnamon

• Dash salt

• TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

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Directions

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.

• Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts 1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.

Summer Fruit Pizza

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup sour cream

• 1/4 cup confectioners' sugar

• 2 tablespoons 2% milk

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened

• 2 cups fresh blueberries

• 2 cups fresh raspberries

• 8 fresh strawberries, sliced

• 3/4 cup apricot preserves

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Directions

• In a large bowl, beat cream cheese and sour cream until smooth. Beat in confectioners' sugar and milk. Chill.

• Meanwhile, press cookie dough onto an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Cool completely on a wire rack.

• Spread cream cheese mixture over crust to within 1/2 in. of edges. Arrange fruit over top.

• In a small microwave-safe dish, microwave preserves, uncovered, on high for 45-60 seconds or until melted. Drizzle over fruit. Chill until serving. Refrigerate leftovers.

Wild Rice Stuffing

Ingredients

• Turkey giblets

• 4 cups water

• 1 package (6 ounces) long grain and wild rice mix

• 1 celery rib, chopped

• 1 small onion, chopped

• 1/2 cup butter

• 2-1/2 cups crushed seasoned stuffing

• 1-1/2 cups chicken broth

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Directions

• Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender.

• Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice.

• Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts 3/4 cup: 279 calories, 13g fat (8g saturated fat), 97mg cholesterol, 806mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 8g protein.

No-Cook Coconut Pie

Ingredients

• 2 packages (3.4 ounces each) instant vanilla pudding mix

• 2-3/4 cups cold whole milk

• 1 teaspoon coconut extract

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1/2 cup sweetened shredded coconut

• 1 graham cracker crust (9 inches)

• Additional coconut, toasted

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Directions

• In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.

• Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Test Kitchen TipsIf you prefer the flavor, use sweetened whipped cream instead of whipped topping. No coconut extract on hand? Use coconut pudding mix instead of vanilla. For an equally simple banana cream pie, substitute banana pudding mix for the vanilla and fold in a sliced banana.

Nutrition Facts 1 piece: 312 calories, 15g fat (9g saturated fat), 11mg cholesterol, 348mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 4g protein.

Cranberry Pineapple Salad

Ingredients

• 1-3/4 cups boiling water

• 2 packages (3 ounces each) raspberry gelatin

• 1 can (14 ounces) jellied cranberry sauce

• 1 can (8 ounces) crushed pineapple, undrained

• 3/4 cup orange juice

• 1 tablespoon lemon juice

• 1/2 cup chopped walnuts

• Lettuce leaves, optional

• Miracle Whip, optional

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Directions

• Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.

Nutrition Facts 1 piece: 149 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 2g protein.

Chocolate-Hazelnut Fruit Pizza

Ingredients

• 1 whole wheat tortilla (8 inches)

• 2 tablespoons Nutella

• 3 to 4 fresh strawberries, sliced

• 1/2 medium firm banana, peeled and sliced

• 1/2 medium kiwifruit, peeled and sliced

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Directions

• Spread tortilla with Nutella. Arrange fruits over the top. Cut into four wedges. Serve immediately.

Nutrition Facts 1 wedge: 103 calories, 4g fat (0 saturated fat), 0 cholesterol, 47mg sodium, 17g carbohydrate (8g sugars, 2g fiber), 2g protein.

Kiwi Smoothies

Ingredients

• 3 kiwifruit, peeled and cut into chunks

• 2 medium ripe bananas, cut into 4 pieces and frozen

• 1 cup frozen blueberries

• 1 cup fat-free plain yogurt

• 3 tablespoons honey

• 1/4 teaspoon almond extract, optional

• 1-1/2 cups crushed ice

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Directions

• In a blender, combine the fruit, yogurt, honey and extract if desired ; cover and process until combined. Add ice; cover and process until blended. Stir if necessary. Pour into chilled glasses; serve immediately.

Nutrition Facts 1 cup: 196 calories, 1g fat (0 saturated fat), 1mg cholesterol, 48mg sodium, 46g carbohydrate (37g sugars, 5g fiber), 5g protein.

Ingredients

• 96 Ritz crackers

• 1 cup creamy peanut butter

• 1 cup marshmallow creme

• 2 pounds milk chocolate candy coating, melted

• Holiday sprinkles, optional

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Directions

• Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.

• Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container.

Nutrition Facts 1 each: 170 calories, 10g fat (6g saturated fat), 0 cholesterol, 89mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 2g protein.

Add some Vanilla Candels and Flowers and you have a delisious dinner, I am with you in heart and spirit! Only a few months now and life is going to get better really soon. This is your first meal with pork, put the chops in the slow cooker on low and then add the stuffing about half way during the cooking of them so it doesn't get soggy. I am sure you will love the wild rice stuffing better than the one it came with. Give either a try up to you :) Enjoy the meal and know I love you with all my heart and soul, thank you for Today, You kept me from melting down earlier and later today. xoxo

Bake Sale Wednesday:

Dark Chocolate-Caramel Macchiato Pie

Ingredients

• 8 undipped biscotti (about 6 ounces)

• 1/4 cup butter, melted

• FILLING AND TOPPING:

• 1 package (8 ounces) softened cream cheese, divided

• 4 ounces dark chocolate candy bar, melted

• 1/4 cup strong brewed coffee, cooled

• 1 carton (12 ounces) frozen whipped topping, thawed, divided

• 4 ounces milk chocolate, melted

• 1/4 cup caramel sundae syrup

• Shaved chocolate

• Additional caramel syrup, optional

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Directions

• Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.

• Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes.

• Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes.

• Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

Nutrition Facts 1 piece: 413 calories, 27g fat (18g saturated fat), 55mg cholesterol, 186mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 5g protein.

Contest-Winning Eggnog Pumpkin Pie

Ingredients

• 1-1/4 cups all-purpose flour

• 1/4 teaspoon salt

• 3 tablespoons shortening, cubed

• 3 tablespoons cold butter, cubed

• 3 to 4 tablespoons cold water

• FILLING:

• 2 large eggs

• 1 can (15 ounces) solid-pack pumpkin

• 1 cup eggnog

• 1/2 cup sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• TOPPING:

• 1/2 cup packed brown sugar

• 2 tablespoons butter, softened

• 1/2 cup chopped pecans

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Directions

• In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle.

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

• In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.

• In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.

• Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Editor's Note This recipe was tested with commercially prepared eggnog.

Nutrition Facts 1 piece: 408 calories, 21g fat (8g saturated fat), 90mg cholesterol, 315mg sodium, 51g carbohydrate (31g sugars, 4g fiber), 6g protein.

Apple Pie

Ingredients

• 1/2 cup sugar

• 1/2 cup packed brown sugar

• 3 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 6 to 7 cups thinly sliced peeled tart apples

• 1 tablespoon lemon juice

• Pastry for double-crust pie

• 1 tablespoon butter

• 1 large egg white

• Additional sugar

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Directions

• In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

• Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.

• Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.

• Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.Apple Pie Tips What are the best apples to use in pies? In the Taste of Home Test Kitchen, we prefer using Granny Smith for pies because of its tart flavor and ability to hold its shape. If you want something with a little more sweetness, we recommend using Braeburn, Golden Delicious or Jonagold. Learn more about the best apples for apple pie to determine which is the best one for you!How many apples are in 6 cups? Typically, 1 medium apple yields 1-1/3 cups sliced. For 6 cups of sliced apples, you will need about 5 medium apples. Plus, you'll have a little left over for a snack or to use in any of these apple recipes!How do you keep the bottom of a pie from getting soggy? To avoid a pie bottom from getting soggy, allow the bottom crust to heat more rapidly than the rest of the pie. To do this, place a baking sheet in the oven while preheating and then bake your pie on the pan.Is it better to bake a pie in glass or metal? Both metal and glass pie plates work well for baking double-crust pies. But for single-crust pies that are pre-baked, a metal plate is preferred because it heats quicker and ensures a crisp crust. Follow our other pie baking tips in our ultimate pie baking guide!How do I keep my pie filling from being watery? To prevent your pie from getting watery, make sure to have your pie crust ready before mixing the filling. The longer the filling sits before baking, the more moisture it will release. Follow these best-kept pie crust secrets so your crust can hold your pie filling nice and strong!

Nutrition Facts 1 piece: 414 calories, 16g fat (7g saturated fat), 14mg cholesterol, 227mg sodium, 67g carbohydrate (38g sugars, 2g fiber), 3g protein.

French Silk Pie

Ingredients

• 1 sheet refrigerated pie pastry

• 2/3 cup sugar

• 2 large eggs

• 2 ounces unsweetened chocolate, melted

• 1 teaspoon vanilla extract

• 1/3 cup butter, softened

• 2/3 cup heavy whipping cream

• 2 teaspoons confectioners' sugar

• Whipped cream and chocolate curls, optional

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Directions

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.

• Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.

• In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.

• In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

• In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

• Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts 1 piece: 450 calories, 33g fat (19g saturated fat), 139mg cholesterol, 223mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 5g protein.

Ingredients

• 1 sheet refrigerated pie pastry

• 2/3 cup sugar

• 2 large eggs

• 2 ounces unsweetened chocolate, melted

• 1 teaspoon vanilla extract

• 1/3 cup butter, softened

• 2/3 cup heavy whipping cream

• 2 teaspoons confectioners' sugar

• Whipped cream and chocolate curls, optional

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Directions

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.

• Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.

• In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.

• In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

• In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

• Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts 1 piece: 450 calories, 33g fat (19g saturated fat), 139mg cholesterol, 223mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 5g protein.

Blueberry Pie with Graham Cracker Crust

Ingredients

• 3/4 cup sugar

• 3 tablespoons cornstarch

• 1/8 teaspoon salt

• 1/4 cup water

• 4 cups fresh blueberries, divided

• 1 graham cracker crust (9 inches)

• Whipped cream

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Directions

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature.

• Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

Nutrition Facts 1 piece (calculated without whipped cream): 230 calories, 6g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 46g carbohydrate (35g sugars, 2g fiber), 1g protein.