Wednesday, June 30, 2010

Grilled Pork Chops

I'm dying to try this!  It's so hot, I'm thinking we might be grilling every night this week.  Come on over!


6 pork loins
4 teaspoons minced onion
1 teaspoon chili powder
1 clove minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper 
1/4 cup bbq sauce
2 tablespoons lemon juice

Combine spices and rub on both sides of the pork. Mix together the lemon juice and bbq sauce, and brush on the pork. Grill for 6-8 minutes per side.

Ice Cream Cake

It's feeling outside!  What could be better than this ice cream cake?  Just about nuttin!


3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
1/2 gallon ice cream, softened
powdered sugar
nuts (optional)

Beat eggs for 5 minutes. In a separate bowl combine the flour, cocoa, baking powder and salt. Add the dry ingredients to the eggs. Then add water, sugar and vanilla. Once well incorporated, spread onto a greased, large cookie sheet. Bake at 350 for 15 minutes. On a dish towel, spread a layer of powdered sugar. When the cake is done, carefully turn it over onto the dish towel. Then roll it up and let cool. When it is done cooling-after about 30 minutes to an hour, unroll, and layer with ice cream and nuts. Roll it back up, wrap in plastic wrap and foil and refrigerate for at least 3-4 hours. Slice and serve!

Lime Cheesecake Bars

Heavenly!  Try them with lemons too!


1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter-melted
2 packages cream cheese, softened
1 can sweetened condensed milk
2 eggs
1/2 cup lime juice
zest of two limes
lime slices (without the rind)

Combine graham cracker crumbs, sugar and melted butter. Press into a 9x13 pan and bake at 325 for 5 minutes. Let cool. Beat cream cheese until fluffy. Then add sweetened condensed milk. Once well incoporated add eggs, lime juice and lime zest. If you are adding the sliced limes, layer them along the crust. Then pour cheesecake mixture over the top. Bake for another 30 minutes, or until tooth pick comes out clean. Let cool...and enjoy!

Tortellini Salad

This was the salad I made over the weekend when Tawni came to town.  I had lots of requests for the recipe, so here you go!


1 package of cheese tortellini, cooked, drained and cooled
1/2 green pepper, chopped
1 cup cherry tomoatoes, halved
1/4 cup red onion, chopped   
1/2 cup mozzerella cheese, cubed
1/2 cup salami, sliced thinly

While tortellini is cooking (follow directions on package-but make sure not to over cook your pasta), chop all your ingredients.   When pasta has cooled, combine. 

6 tablespoons red wine vinegar
1 cup olive oil
2 teaspoon dijon mustard
2 teaspoon dried basil
1 garlic clove, minced
salt and pepper

Combine ingredients and mix well. Pour over salad. The longer the salad marinates in the dressing, the better! Enjoy!