CPK Broccoli and Sun-Dried Tomato Pasta

1 pound (box) fusilli, rotini, or penne pasta
1/2 cup EVOO
1 tsp salt
1/4 cup chopped fresh garlic
1 Tb. thyme leaves (opt)
12 oil packed sun-dried tomatoes, drained and thinly sliced
2 heads broccoli, (chopped bite-size)
1 1/4 cups grated Parmesan cheese, (1/4 cup reserved for garnish)

Bring a large pot of salted water to boil. Cook pasta until almost done and then throw in broccoli for the last couple minutes. Drain. Heat EVOO in a large non-stick frying pan. Add salt and garlic; when the garlic starts to brown, add thyme and tomatoes. Add to the drained pasta/broccoli. Add 1 cup Parmesan cheese and mix while sprinkling. Use extra Parmesan for garnish.

Grilled Pork Chops With Maple Butter

Maple Butter
1 teaspoon minced green onion
8 tablespoons butter, divided
1/4 cup apple juice
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/2 teaspoon each salt and pepper

Glazed Apples and Onions
2 large cooking apples, peeled, cored, and sliced
1/2 cup sliced onion
2 tablespoons butter
2 tablespoons brown sugar

Chops
8 pork chops (1/2 inch thick)
1/2 teaspoon pepper
2 teaspoons vegetable oil
1/4 cup coarsely chopped pecans, toasted


What to Do
1. In a saucepan, sauté green onion in 1 tablespoon butter.

2. Add apple juice; cook until reduced by half. Add cream, syrup, salt, and pepper; again, cook until reduced by half and mixture is caramel-like.

3. Add remaining butter, 1 tablespoon at a time, stirring until melted.

4. In a skillet, cook apples, onion, butter, and brown sugar over medium heat for 3 minutes or until onion is crisp and tender and apples are softened; set aside.

5. Sprinkle chops with pepper. Brush each side with oil. Grill, uncovered, over medium heat for 7 minutes per side or until juices run clear.

6. Rewarm maple butter and glazed apples. Divide apples between four plates; top each with two chops and a fourth of the maple butter. Sprinkle with pecans.

Serves: 4

Kristin's Crack Mix

7 C Chex (I like corn best)
7 C Golden Grahams
1 C shredded coconut

Mix together in LARGE bowl

1 C Butter
1 C light Karo Syrup
1 C Granulated Sugar

Combine "wet" ingredients together in large pot. Stir well to mix ingredients. Once mixture begins to boil and has a "frothy" appearance, continue boiling for another 5 minutes.
Remove from heat.

Add 1 tsp vanilla and stir

Pour mixture onto dry ingredients, stirring frequently to coat the cereal mixture evenly. Spread mixture onto wax paper and allow to sit for 30 minutes (ha ha, I eat it right away).

Michelle's Picante Black Bean and Rice Soup

1 medium onion, chopped
1/2 cup celery, diced
2 cloves garlic, minced
2 Tbs. olive oil
2 cans chicken broth
1 medium red bell pepper, diced
1/2 tsp. oregano, crushed
1/2 tsp. lemon peel, finely shredded
1 bay leaf
2 16 oz. back beans, undrained
1 cup instant rice
3/4 cup Pace Picante sauce

In a large saucepan, cook onion celery and garlic in olive oil until tender, about 4 minutes. Stir in broth, red pepper, oregano, lemon peel and bay leaf. Bring to a boil; reduce heat and simmer, uncovered for 5 minutes. Stir in beans, rice and picante sauce. Return to boil. Cover and let stand 5 minutes. Discard bay leaf. Ladle soup into bowls. Serve with additional picante sauce.