Joan’s Butternut Squash Soup Recipe

Butternut Squash Soup Recipe From Joan Lunden! 

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Joan Lunden shares her Butternut Squash Recipe with Make Life Special readers!  

I just interviewed Joan Lunden about her new cookware, Twiztt  and I think she is really an amazing person.  As you know, Joan Lunden hosted ABC’s Good Morning America for nearly two decades which made her the longest running host on early morning TV ever.  She is the mom of 7 ( including two sets of twins, ages 7 & 9),  a caregiver to her elderly mom, and a businesswoman and entrepreneur.  She really does know how to juggle it all!  She also shared several great tips for entertaining with us .  Joan loves to make this Butternut Squash Soup Recipe.

 Here is the Butternut Squash Soup Recipe!

Joan's Butternut Squash Soup
 
This delicious soup has 85 calories per 1 cup serving
Author:
Recipe type: Soup
Ingredients
  • 1 medium butternut squash (about 2¼ pounds)
  • Nonstick vegetable oil spray
  • 1 medium onion, chopped (about 1 cup)
  • 1 tablespoon freshly grated ginger, optional
  • 1 tablespoon unsalted butter
  • 3 cups chicken broth OR canned reduced-sodium chicken broth
  • 1 to 2 cups water, as needed
  • Salt and pepper to taste
  • Low fat or nonfat sour cream and apple slices for garnish, optional
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves cut side down in a roasting pan that has been sprayed with the nonstick vegetable spray. Bake the squash in the oven for 40 to 45 minutes or until it is very tender. Set aside to cool.
  3. When the squash is completely cool, scoop the flesh from the skin.
  4. White the squash is baking, cook the onion and the ginger (if using) in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened. Add the chicken broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan.
  5. Transfer the mixture to a blender or a food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the saucepan and cook it over moderate heat until it is hot.
  6. Garnish each portion with a heaping teaspoon of low-fat sour cream and a few apple slices, if desired.

 Be sure to check out Joan Lunden’s website for lots of great tips and recipes!  

 

JoanLunden.com

 

Plush Puffs Gourmet Marshmallows

Plush Puffs are handmade, all natural, low-fat intensely flavored marshmallows!  They are light, fluffy, billowy puffs of sticky, gooey goodness.  They are made the old-fashioned way — handmade in a two day process of whipping to a heavenly lightness and flavored with the absolute highest quality all-natural ingredients.

 

There are 8 decadent Plush Puffs flavors to tempt your taste buds:

  • Vanilla Bean – This “Cadillac Marshmallow” is a classic for toasting and simply divine when melted into coffee or hot chocolate.
  • Simply S’Mores – Plush Puffs mixed their Vanilla Bean Marshmallow with  all-natural graham cracker pieces, dusted with light cocoa powder and then topped with chocolate chips….need I say more???
  • Luscious Lemony Meringue –  These have just the right amount of tartness…float one in a hot cup of tea…
  • Chocolate Chipetta – These start with an intense cocoa flavor and are then topped with micro-mini chocolate chips…A chocolate lovers dream….
  • Caramel Swirl – Wonderful roasted or dipped into a chocolate fondue..
  • Peppi-Mint – These turn an ordinary cup of coffee into a special treat!
  • Toasted Coconut – Delicious roasted and dipped in dark chocolate
  • Sydney’s Cinnamon – Whipped with the highest quality ground cinnamon and almond extract 

Gift Guide Age Recommendation:­  8+

  

             When I think of the Plush Puffs marshmallows, the following words come to mind:  delicious, tasty, fun, addictive, gourmet, kid friendly, sugar rush and empty bag.  You see, these didn’t last very long at my house.  I loved them.  They reminded me of something my great-grandmother used to make.  My husband loved them (he is a huge gourmet/homemade marshmallow fan).  And, my little 1 year old son thought they were the bomb diggity.  Well, he hasn’t learned that phrase yet, but that was his expression! 

 

            The Peppi-Mint marshmallows have a huge burst of peppermint flavor, but are not overpowering.  The Toasted Coconut, my favorite of the flavors sampled, has a fabulous coconut flavor and the benefit of real toasted coconut on top (crunchy with fluffy is a fabulous texture combination).  The Gingerbread Spice really did taste like Gingerbread and was delicious crumbled into my morning coffee.  And, the Pumpkin Spice is not for the faint of holiday heart.  They will have you craving a slice of pumpkin pie… or more Pumpkin Spice Plush Puffs, because your bag will be empty.

 

            I loved making s’mores with my Plush Puffs.  2 Graham cracker halves, some chocolate (I prefer dark) and a Plush Puff.   Wrap the s’more in aluminum foil and toast in the oven.  This is quite a decadent snack.   

 

            I think that these would be loved by your children if Santa left a box in their stocking.  These would also be a fabulous hostess gift.  Like my husband, the gourmand in your life will appreciate these immensely.  Oh, and you will need to buy a box, or two, for yourself… these are not a treat you will want to miss! 

 

Where to Buy

 

             You can locate buy these lovely marshmallows at Fresh & Easy and many Whole Foods locations.

           

            If there isn’t a local retailer near you, you can always buy online thru their Store:  Plush Puffs     They come in 16-18 one-inch cubes — about 4 ounces for $ 5.99.  Plush Puffs website also sells a number if special gift ideas for a truly unique surprise!

These are luxurious for adults but still fun for kids, they are an amazing treat. 

 

Reviewed by: Nicole

 

Note:  Three Girls Media supplied me with one package each of Peppi-Mint, Toasted Coconut, Gingerbread Spice & Pumpkin Pie for review.  No other compensation was received.  The review in this post is honest and my own.

Crock Pot Seasoning Mix: Hearty Beef Stew

Crock Pot Seasoning Mixes are new in grocery stores and they are a great time saver for busy cooks.  There are currently three mixes available:

These were recently featured in Family Circle Magazine as a “Big Hit”….and I agree!

I reviewed the BBQ Pulled Pork Seasoning mix under a separate post:  BBQ Pulled Pork Seasoning Mix Review .  I really loved the BBQ Pulled Pork Seasoning Mix and was just as pleased with the Hearty Beef Stew Seasoning Mix.  The mix produced a stew with a deep and hearty flavor that simmered in the crock pot all day.

I followed the directions on the packet for the beef stew.  It only took a few minutes to assemble the stew and then the crock pot did the rest of the work!

The stew cooked on low for 8 hours and the flavor was really amazing!  If you are in a hurry, you can cook it on high for only 4 hours. 

In addition to beef stew, this seasoning packet can be used to make several other recipes in the crock pot.  The Crock Pot Seasoning Mix  website has several delicious recipes I want to try.  I want to make the Beef Burgundy next — it looks so easy and good!

    I also want to try the Slow Cooked Pepper Steak recipe.    

I love the versatility of the Crock Pot Seasoning Mixes.  The Hearty Beef Stew Seasoning Mix can be used to make beef stew or a variety of other great dishes such as the two I’ve shown above. 

My next review will be on the Savory Pot Roast Seasoning Mix.  I have decided to make Red Wine Braised Short Ribs with Smashed Potatoes with the Savory Pot Roast Seasoning Mix.  This recipe is on the Crock Pot Seasoning Mix website. 

I received a packet of the Crock Pot Hearty Beef Stew Seasoning Mix for this review.  No compensation was received.  These are my honest and true opinions.  

 

“The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book” by Judy Rosenberg

I am happily baking my way thru this cookbook review of The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book!  With a title like that and over 250 decadent recipes, who could resist this cookbook?  Every recipe is a winner!

Tonight we are having company over for Chili and I have decided to set up a brownie sundae bar with Rosie’s Chocolate Orgasm Brownies ( that’s really the name!) along with ice cream and several sundae toppings for an over the top dessert.

Look at how yummy they are:

There are so many things that I love about this cookbook!  First of all, every recipe is easy and Judy Rosenberg walks you thru the recipe step by step  — it’s like having your own baking instructor right in the kitchen with you!  And speaking of the author, after reading the Introduction to the book entitled “Meet Rosie”, I feel like Judy Rosenberg is an old friend!

She did not start out to be a baker.  In fact, she has no real formal training in baking.  She says people are absolutely amazed when she tells them that everything she knows about baking, she learned on her own.  I think that is why I LOVE her recipes and this cookbook so much.  She relates to ME.  I can easily understand her explanations on the various steps in baking in Chapter 1 ” Common Sense Baking”.  She says, ”  I don’t mean to denigrate expertise, but all this training business should be put in perspective.  Baking does involve chemical reactions, but so does taking an aspirin.  While you may not reach baker’s heaven on your first try, if good food is important to you, if you like desserts, and if you count, none of the recipes in this book are beyond you.”  

Judy started out baking in her second-floor apartment in Cambridge Massachusetts and selling her wares to a local Cheesecake shop.  It was during this time that she perfected some of her very famous recipes – Boom Booms, Harvard Squares, Chocolate Orgasms, Queen Raspberries- and the legend was born.  She went on to open her own shop three years later and named it Rosie’s.  The rest is history….and her success and recipes are inspiring.

This book combines the best of her previous books, Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book and Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book , and adds 40 never-before-published recipes.  It’s a collection of ultimate, honest to goodness , indulgent dessert delights!

Most of the recipes are simple to make and don’t use a ton of ingredients.  Rosie’s Award Winning Brownies, featured on page 259 of the book, only have 6 main ingredients (plus nuts if you choose to add them) .  Judy spent years perfecting this fantastic recipe and now it can be yours!  The brownie recipe is the basis for the Chocolate Orgasims which I mentioned earlier.  Judy says, ” To me, brownies constitue one of the basic food groups, and these were simply the most luscious to be had.”  I agree!

Here is the synopsis of The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book  from the back cover  of the book:

“Treat Yourself.  The joy of butter.  The heaven of fresh cream.  The sublime pleasure of eggs, sugar, rich dark chocolate, and lots of it.  Whether dessert is your life or just the occasional obsession, Judy Rosenberg takes it to a new level with her perfectly over-the-top and surprisingly easy-to-make recipes.  Velvet Underground Cake.  Maya’s Little Butter Cupcakes.  Rosie’s Raspberry Thumbprints.  Soho Globs. Ginger Snappers.   The unspeakably delicious Chocolate Orgasms.  And, of course, The Brownie.”

I wholeheartedly recommend this book for anyone on your holiday gift list who loves baking, cooking or the kitchen in general!  The author says about this cookbook , “It was to be a cookbook that grew dog-eared and smudged with fingerprints from generations of use while the recipes wormed their way into family lore and got trotted out with the old photos…..I still hope for something like that.  But, as I mentioned earlier, my more immediate goal is to demystify baking through common sense, because I’m convinced that that is the key to successful and happy baking.”  All I can say is HAPPY BAKING!

The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book (Workman Publishing : 2011) $ 15.95

I received a copy of this book for my review and the Holiday Gift Guide.  No compensation was received.  These are my true and honest opinions.

              

     

 

 

“Handwritten Recipes” by Michael Popek

Handwritten Recipes by Michael Popek is a delightful gift idea for anyone on your list who loves recipes and cookbooks!  I read cookbooks like some people read novels and I thoroughly enjoyed this book.  However, this is the first cookbook I have ever read that was written by someone who is not a cook.  The author makes that clear right up front — in the introduction of the book.  He says, ”  First, let’s get things straight.  I’m a bookseller, not a cook.”  Michael works in his family’s used bookstore which boasts over 70,000 books and over 3,000 cookbooks.  Michael found all of the recipes in Handwritten Recipes on handwritten pieces of paper inside some of the books in his bookstore.

Here is the synopsis of Handwritten Recipes  from the back of the cover of the book:

Leaf through your old books, and you’re likely to find a bit of paper with a recipe written in a familiar (or not so familiar) hand.  It could be a family secret finally divulged, a scribbled interpretation of something seen on TV, even a culinary experiment long since forgotten.  What happens to these recipes when the books are passed on?  …..

This book is a treasury of Michael’s most fascinating recipes.  Here you will find long lost recipes such as Molasses Popcorn Balls or Date Torte Cookies.  How about Cloud Nine Butterscotch Bars or a good old fashioned recipe for Baking Powder Biscuits?  This cookbook reminds me of my Mom’s recipe boxes that are full of handwritten recipes she collected over the years and I can’t wait to share some of these dishes with my family and friends .

The book has both the handwritten recipe as well as the typed copy ( which is many times easier to read).  Michael also shows the reader a copy of the book he found the recipe in.

You may choose to cook your way through this book. Or, you may choose to just read it for the shear enjoyment of glimpsing into a time capsule from kitchens of past generations. Either way,  Handwritten Recipes is a winner!

Handwritten Recipes by Michael Popek (Penguin Group, 2012).  www.penguin.com   $20.00

Penguin Group provided a sample copy of this book for me to review.  I have expressed my true and honest opinions.  No compensation was received.      

 

Crock-Pot Seasoning BBQ Pulled Pork Mix Review

Crock-Pot Seasoning Mixes have just been released in stores and what better time of year than fall to review these down-home, comfort food creations!  Any time of year is perfect for crock pot cooking.  In the spring and summer, crock pot cooking helps keep your kitchen cool.  In the fall and winter, crock pot cooking allows you to create delicious soups, stews and main dishes that are full of that wonderful slow cooked flavor.

I think the Crock-Pot Seasoning Mixes are really exciting!  They are a big time saver for a busy cook and allow you to create easy and creative main dishes with only a few ingredients.  There are currently three mixes that are available:

  • BBQ Pulled Pork
  • Savory Pot Roast Mix
  • Hearty Beef Stew Mix

The BBQ Pulled Pork was first on my list!  As many of you know, I have deep Southern roots and BBQ is near and dear to my heart. ( In fact, I was shocked when I moved north and discovered that there is not one BBQ barn, shack, or restaurant within a 60 mile radius of here!)

I made the BBQ Pulled Pork exactly as the directions on the packet suggested.  I used a  3 pound Boston Butt roast along with the Crock-Pot BBQ Pulled Pork Seasoning Mix, 1/2 cup ketchup, 1/2 cup dark  brown sugar, 1/3 cup cider vinegar and 1 cup water.  I cannot even begin to describe the wonderful aromas that came drifting out of my kitchen as the pulled pork cooked away in the crock-pot all day!

At the end of the cooking time, I “pulled” the pork……

……and served it up on buns!

I LOVED the flavor of this pulled pork!  It reminded me of BBQ I used to eat in the South —-sweet yet spicy.  I will definitely make this again ( and again ) when I’m in the BBQ mood. 

The Crock-Pot Seasoning Web Site  has additional recipes you can make that are creative uses for these mixes.  I can’t wait to try their recipe for BBQ Apple Pork Chops!  Thick pork chops cook in the slow cooker with onion, apples, apple juice, white vinegar, mustard and of course the Crock-Pot BBQ Pulled Pork Seasoning Mix.  It looks absolutely wonderful!  I’ll be reviewing the other mixes as well, but for now…..I’m thinking about having another Pulled Pork Sandwich!

Note:  I received the Crock-Pot BBQ Pulled Pork Seasoning Mix to use in the review.  No compensation was received.  These are my true and honest opinions. 

Mom’s Old Fashioned Pecan Pie

No dessert speaks to me like pecan pie!  I can’t resist it. I’ve even been known to have it for breakfast ( but don’t tell anyone) !  My Mom always made a good old fashioned pecan pie every Thanksgiving and every Christmas.  I still make pecan pie for special holidays but I don’t reserve it only for special occasions.  It is so quick and easy to make – you can have it anytime!  In fact, the filling only has 6 ingredients and you can whip it up in about 5 minutes.  Here is my Mom’s Old Fashioned Pecan Pie recipe:

Mom's Old Fashioned Pecan Pie
 
Prep time
Cook time
Total time
 
Recipe type: Pie
Serves: 8
Ingredients
  • 1 refrigerated pie crust
  • 1 cup sugar
  • ½ cup Karo light corn syrup
  • ¼ cup melted butter
  • 3 eggs, well beaten
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
Instructions
  1. Combine sugar, light corn syrup and melted butter.
  2. Add beaten eggs, chopped pecans and vanilla to the syrup mixture, mixing thoroughly.
  3. Pour filling into unbaked pie shell. (Note: Since this is a high sugar content pie, sprinkle a little flour on each side of the pie dough before putting it into the pie plate.)
  4. Bake at 375 degrees for 30 minutes. After 20 minutes, cover the edges with aluminum foil or a pie crust protector to prevent burning.
  5. After 30 minutes, reduce the oven temperature to 350 degrees and bake another 15 to 20 minutes.

Click the link to view the YouTube How-To Tutorial for this recipe:  Vickie’s Mom’s Old Fashioned Pecan Pie 

 

Combine the sugar, light corn syrup and melted butter.  Stir well.

Add beaten eggs, vanilla and chopped pecans to syrup mixture, mixing thoroughly.  

Bring the refrigerated pie crust to room temperature and unroll.  Sprinkle both sides of the pie dough with flour.  Place into the pie pan and flute edges.

Pour the filling into the pie crust and bake at 375 degrees for 30 minutes.  NOTE:  After 20 minutes, put strips of aluminum foil around the edges of the pie or use a pie protector to prevent the edges from burning.

After 30 minutes, reduce the oven temperature to 350 degrees and bake an additional 20 minutes.

Let the pie cool before serving.

Here is the pie— hot out of the oven.  (Notice my vintage pot holders?  My daughter, Nicole, made these for me when she was a little girl ( now she is a Mom too) and I love using my handmade pot holders !)

 

Quick Chicken Corn Chowder

Fall is in the air and it’s time to get a big pot of Quick Chicken Corn Chowder simmering on the stove!   

Chowder is typically a thick, rich soup that is made with cream.  This Quick Chicken Corn Chowder is chocked full of vegetables and meat to make a delicious and warming meal on a chilly Fall or Winter evening.  You can have this on the table in less than 30 minutes—-that’s less time than it takes to get a carry-out pizza!   

To view the complete video recipe, click here:   http://youtu.be/OKAjAlvFRPE

To print the recipe with all of the how-to photos, click here:  Quick Chicken Corn Chowder

Ingredients:

2 tablespoons butter

1/4 cup chopped onions

1/4 cup chopped celery

1 jalapeno pepper, seeded and chopped or 2 tablespoons canned chopped jalapeno peppers ( not pickled)

2 tablespoons flour

3 cups milk

2 cups chopped deli rotisserie  chicken

1 1/2 cups frozen corn

1 can cream style corn

1 teaspoon thyme

1/4 teaspoon ground red pepper

1 /8 teaspoon salt

Melt butter in a large soup pot over medium heat.  Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently.

Add flour; cook 1 minute, stirring constantly.  

Stir in milk and blend well.  Add remaining ingredients.  Bring to a boil.  Reduce heat and simmer 5 minutes.

Serve up a big steaming bowl of Quick Chicken Corn Chowder topped with crumbled pieces of my Microwaved Bacon ( See Success Secret under a separate post).

Remember — Let’s make life special by sharing great food with our family and friends!  Enjoy!

 Happy Fall…Y’all!


Quick Chicken Corn Chowder
 
Recipe type: Soups
Serves: 4
Ingredients
  • 2 tablespoons butter
  • ¼ cup chopped onions
  • ¼ cup chopped celery
  • 1 jalapeno pepper, seeded and chopped OR 2 tablespoons canned chopped jalapeno peppers ( not pickled )
  • 2 tablespoons flour
  • 3 cups milk or a combination of milk and half and half
  • 2 cups chopped deli rotisserie chicken
  • 1½ cup frozen corn
  • 1 can cream style corn
  • 1 teaspoon thyme
  • ¼ teaspoon ground red peppers
  • ⅛ teaspoon salt
Instructions
  1. Melt the butter in a large soup pot over medium heat. Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently.
  2. Add flour; cook 1 minute, stirring constantly.
  3. Stir in milk and remaining ingredients.
  4. Bring to boil; reduce heat and simmer for 5 minutes.
  5. Enjoy!

Hamburger Quiche

You can have this ready for the oven in about 10 minutes and it bakes in 35 to 45 minutes.  I use a frozen deep dish pie crust for convenience.  Your family is going to love this!  You may want to make two and freeze one for later.  Enjoy!

 

To view the complete video recipe, click here:    http://youtu.be/k_dfffcL_3Q

 

Hamburger Quiche
 
Cook time
Total time
 
Recipe type: Main Dish
Serves: 4
Ingredients
  • 9 inch deep dish frozen pie shell
  • ½ pound ground beef
  • ½ cup real mayonnaise
  • ½ cup milk
  • 2 eggs, beaten
  • 1 tablespoon cornstarch
  • ¼ cup chopped green pepper
  • ¼ cup chopped green onion
  • 1½ cups shredded cheddar or Swiss cheese
  • Salt and pepper
Instructions
  1. Brown the ground beef and drain.
  2. Mix mayonnaise, milk, cornstarch and eggs.
  3. Stir in meat, cheese, onion and pepper.
  4. Pour into unbaked frozen deep dish pie shell. Place on a cookie sheet and bake at 350 degrees for 35 to 45 minutes or until center is set.

Ingredients:

9 inch frozen deep dish pie shell

1/2 pound ground beef

1/2 cup mayonnaise

1/2 cup milk

2 eggs, beaten

1 tablespoon cornstarch

1/4 cup chopped green pepper

1/4 cup chopped green onion

1 1/2 cups shredded cheddar or Swiss cheese

Salt and pepper

 

Brown the ground beef and drain.

Mix mayonnaise, milk, cornstarch and eggs.  Stir in meat, cheese, green onion and green pepper.  Add salt and pepper.

Pour into unbaked pie shell.  Place on a cookie sheet and bake at 350 degrees  for 35 to 45 minutes or until center is set.

Serves 4 to 6

 

Enjoy!

(Shown here with my Spinach and Raspberry Salad)  Yum!

To download printable recipe with how-to photos, click here:     Hamburger Quiche

 

 

Baked Pork Chops and Corn Stuffing

Are you looking for some great pork chop recipes? 

My Baked Pork Chops and Corn Stuffing is a great home-style dish that bakes in only 30 minutes!

Sometimes we all just need some comfort food and tonight was the night.  This quick and easy recipe was just the ticket!  Baked Pork Chops and Corn Stuffing makes a delicious family night meal or is great for a casual dinner with friends.

 

Baked Pork Chops and Corn Stuffing
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish - Pork
Serves: 4
Ingredients
  • 1 can Cream of Celery Soup
  • 4 boneless pork chops, ¾ inch thick
  • 1 box Cornbread Stove Top Stuffing
  • ½ cup whole kernel corn, drained
  • 1 small onion, chopped
  • ¼ cup celery, finely chopped
  • 1 tablespoon Dark brown sugar
  • 1 teaspoon Spicy brown mustard
Instructions
  1. Mix stuffing, soup, corn, onion and celery together. Spoon into a greased 9" pie plate.
  2. Place pork chops on top of the mixture.
  3. Mix brown sugar and mustard together and spoon over the pork chops.
  4. Bake at 400 degrees for 30 minutes or until done.

Watch my how-to video “Baked Pork Chops and Corn Stuffing”

Video: Baked Pork Chops and Corn Stuffing

Home style goodness in 30 minutes! My Baked Pork Chops and Corn Stuffing is real comfort food that bakes in 30 minutes!

Ingredients:

1 can Cream of Celery Soup

4 boneless pork chops, 3/4 inch thick

1 box Cornbread Stove Top Stuffing

1/2 cup whole kernel corn, drained

1 small onion, chopped

1/4 cup celery, finely chopped

1 tablespoon Dark Brown sugar, packed

1  to 2 teaspoons Spicy brown mustard

Directions:

Mix stuffing, soup, corn onion and celery together.  Spoon into a greased 9 inch pie plate.

Place pork chops on top of the mixture.

Mix brown sugar and mustard together and spoon over chops.  Bake at 400 degrees for 30 minutes or until done.

 

Bake uncovered at 400 degrees for 30 minutes.

Enjoy!

 

To download printable recipe with how-to photos, click here:  Baked Pork Chops and Corn Stuffing

 

 

Make Life Special
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Phone: 217-556-8297 Website: http://www.makelifespecial.com