Do not use the thin fast-fry pork chops for this

Servings 4

INGREDIENTS:

4 bone-in pork loin chops (3/4 inch thickness)

salt and fresh ground black pepper

oil, for browning

1 (8 ounce) can crushed pineapple, undrained

1 cup honey barbecue sauce

1/2 medium onion, finely chopped

2 garlic cloves, minced

2 tablespoons mild chili sauce

INSTRUCTIONS:————————————-

Heat oil in a skillet over medium-high heat.

Season the pork chops lightly with salt and pepper, then brown on both sides (about 3 minutes per side).

In a small bowl combine the pineapple with it’s juice, barbecue sauce, onion, garlic and chili sauce until well combined.

Pour half the sauce into a greased 3-quart slow cooker.

Top with pork chops and then remaining sauce.

Cover and cook on low for 4-1/4 to 5-1/4 hours or until meat is tender.

You will also find this recipe on Recipezazz.com

The crepes may be made up to 2 days in advance covered and refrigerated until ready to use

Servings 6-8

INGREDIENTS:

1 recipe for Kitten’s French Crepes

1  pound  ground pork sausage (Jimmy Dean’s will work well)

1  small onion, finely chopped

2 large garlic cloves, minced

2  cups shredded cheddar cheese, divided

1  (3-ounce) package cream cheese, softened

1/2  teaspoon dried marjoram

salt and fresh ground black pepper

1/2  cup sour cream

1/4 cup butter or margarine, softened

Amounts may be doubled leaving the garlic amount the same, a small amount of dried sage may be added is desired, plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier, the yield is only estimated it will depend on the size you shape the balls, the balls may be shapes and refrigerated up to 24 hours ahead

Yield 12-15

INGREDIENTS:

3/4 lb small pork sausage ( or use Italian sausages, casings removed)

3 tablespoons butter ( can use a bit more)

1 small onion,  finely chopped

1 small celery, finely chopped

3 garlic cloves, minced

3/4 cup low sodium chicken broth ( or use 1/2 cup regular chicken broth and 1/4 cup water)

1 (120 g) package turkey stuffing mix

1 cup cranberries ( fresh or frozen, finely chopped)

1/3 cup freshly grated parmesan cheese

2 eggs, slightly beaten

salt and fresh ground black pepper, to taste

melted butter

Plan ahead there is a 24 hour refrigeration time

Servings 8-10

INGREDIENTS:

1 (4 pound) pork shoulder or 1 (4 pound) pork butt

4 large garlic cloves, minced  ( or mix in 3 teaspoons garlic powder to spice mix in place of fresh garlic or use both)

3 teaspoons seasoning salt

1 teaspoon fresh ground black pepper

3 teaspoons garlic powder ( use if omitting the fresh garlic or can use the dry and fresh garlic)

2 teaspoons ground cumin

1-1/2 teaspoons paprika

1/4 teaspoon cayenne pepper ( can use more)

2 medium onions, thinly sliced

1 large green bell peppers, seeded and cut into strips

2 (18 ounce) bottles favorite barbecue sauce

1 cup packed light brown sugar

INSTRUCTIONS:————————————

If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).

In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.

Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.

Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.

In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.

Cover and cook on low setting for 8-10 hours, or until the roast is cooked and tender.

Transfer the roast to a cutting board.

Pull pork into coarse shreds using 2 forks.

Serve the pork on a bun or over cooked rice topped off with the sauce.

You will also find this recipe on Recipezazz.com

This makes a large amount of sauce so you can freeze for another meal, also plan ahead,  the sauce must be made 1-3 days ahead and refrigerated before using to blend and intensify the flavor, the meatballs may be baked in the oven before adding to the sauce

Servings 8

INGREDIENTS:

double recipe for my Parmesan meatballs keeping the garlic amount the same do not double

olive oil ( to cover bottom of the pot)

2 medium onions chopped

8 large garlic cloves, finely chopped

1 -2 bay leaves

1 tablespoon dried oregano ( rubbed with fingers to release the oils)

1 tablespoon dried basil ( rubbed with fingers to release the oils)

1 teaspoon crushed red pepper flakes ( optional or to taste)

1 teaspoon fresh ground black pepper

1 (6 ounce) cans tomato paste

1/3-1/2 cup dry red wine ( or to taste)

2 (28 ounce) cans crushed tomatoes ( can use 3 cans if you plan of freezing some sauce)

2 (28 ounce) cans diced tomatoes, well drained

salt, to taste

2 teaspoons sugar ( optional and to be added in the last 30 minutes of cooking time)

INSTRUCTIONS:———————————–

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).

Drain the diced tomatoes over a strainer (you don’t have to drain them completely dry).

Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.

Saute onion with bay leaf, oregano, basil and crushed chili peppers and black pepper for about 5-7 minutes or until the onions are transparent.

Add in fresh garlic; cook stirring for 2 minutes.

Add the tomato paste; mix and stir for about 2 minutes or until well combined with the onion mixture.

Add in the wine; stir well to combine.

Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for about20 minutes stirring frequently.

Reduce heat to medium add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).

Simmer uncovered on low heat for about 3-4 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don’t be afraid to simmer even 6 hours!) adding more salt if desired (if you find that about halfway through cooking the sauce is too thick add in some water to thin) season with salt about halfway through cooking and then again towards the end if needed.

Skim off any fat that might gather on top of sauce.

Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 3 days before using.

Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).

You will also find this recipe on Recipezazz.com

Servings 4

INGREDIENTS:

1  pound dry uncooked fettuccine

olive oil, as needed

1  medium onion, sliced (I recommend using a red onion for stronger flavor)

4  hot Italian sausages, casings removed

3 garlic cloves, minced

1  pint red cherry tomatoes

2 tablespoons  red wine vinegar

1/3  cup fresh basil leaves, torn

4 cups fresh baby spinach, can use more

salt and fresh ground black pepper, to taste

freshly grated Parmesan(use as much as you like)

The topping amounts are only a guideline you may adjust slightly to taste

Servings 4

INGREDIENTS:

1/2 pound Italian sausage links (mild or spicy)

1 cup prepared marinara sauce

1/2 cup sliced fresh mushrooms

1/2 small green bell pepper, chopped

1-1/2 cups shredded mozzarella cheese, divided

1 cup Bisquick baking mix

1 egg

1/2 cup milk

INSTRUCTIONS:——————————-

Preheat oven to 400 degrees F.

Grease an 8-inch square baking dish.

In a large skillet cook sausage links over medium heat until meat is no longer pink, then slice into thin slices.

Spread the marinara sauce into baking dish, then layer with mushrooms, green pepper, cooked sausage slices and 3/4 cup shredded mozzarella cheese.

In a small bowl combine the biscuit mix with egg and milk until blended; pour over top. Sprinkle with remaining 3/4 cup mozzarella cheese.

Bake uncovered for  25-30 minutes or until golden brown.