Recipe(tried): Autumn Pork Chops, Crunchy Pea and Lettuce Salad, Mac and Cheese, Chocolate Chip Cookies and Caramel Apple Cider

Today's Dinner:

Autumn Pork Chops
Crunchy Pea and Lettuce Salad
Macaroni and Cheese
Chewy Chocolate Chip Cookies and Caramel Apple Cider

It's been a super long time since I've posted here, since I actually had forgotten about this site for awhile. Temporary insanity, I guess! I was checking some old 'Favorites' on my Bookmarks, and lo and behold when I re-visited there was Gina still posting away! I recognized many names, but there are quite a few that are new to me.

In any case, here's what's cooking on the stove right now. The pork chops are simmering in an apple cider sauce, and they smell delicious. I made the salad early this morning, so it's ready to eat. I made homemade macaroni and cheese, but it's a new recipe so I'll wait to post it until I know how it tastes. The Chewy Chocolate Chip Cookies are so good! Gina, this is the recipe I meant to try last week and never had time to bake them. They are very yummy, so here's the recipe! The Caramel Apple Cider is sooooooo good! We had it yesterday, and it tastes just like a caramel apple without the apple itself. It is my new favorite fall drink. Gina, you said you like to try Indiana regional recipes, and I must say these are all Hoosier-type recipes, with the exception of the Chewy Chocolate Chip cookies.

Enough rambling .here are the recipes!

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AUTUMN PORK CHOPS

6 loin pork chops (about 1/2 inch thick)
1 tbsp. butter
12 dried apricots
12 dried pitted prunes
1 1/2 cups apple cider or apple juice (i use cider)
1 tbsp. sugar
1 tsp. salt
1/4 tsp. curry powder
2 tbsp. cornstarch
2 tbsp. cold water

In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes over pork.

Combine the cider, sugar, salt, and curry powder. Pour over the pork chops and fruit. Cover and simmer for one hour. Remove the chops and fruit; keep warm.

Combine cornstarch and water till smooth. Add to pan juices and bring to a boil. Cook and stir 2 minutes or until thickened. Serve over pork and fruit.

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CRUNCHY PEA AND LETTUCE SALAD

1 head of iceberg lettuce, torn
1 large onion, diced
1/2 cup chopped celery
1 green pepper, diced
1 can (8 oz.) sliced water chestnuts
1 pkg. frozen petite peas, thawed (10 oz.)
1 1/2 cups mayonnaise
1/2 cup prepared Thousand Island dressing
1 tbsp. sugar
1/4 cup grated Parmesan cheese
1/2 pound bacon, cooked and crumbled

In a large bowl, layer lettuce, onion, celery, green pepper, water chestnuts, and peas.

Combine mayonnaise, Thousand Island dressing, sugar, and Parmesan cheese. Spread over prepared salad. Sprinkle bacon crumbles over the top. Cover and refrigerate overnight.

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CHEWY CHOCOLATE CHIP COOKIES
Source: The King Arthur Flour Cookie Companion

3/4 cup unsalted butter, room temperature
2/3 cup dark brown sugar
2/3 cup granulated sugar
2 tbsp. light corn syrup
1 tbsp. cider vinegar or white vinegar
2 large eggs
1 tbsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
2 1/4 cups all-purpose flour
3 cups (18 oz.) semisweet chocolate chips

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

In medium size bowl, cream together the butter, sugars, corn syrup, and vinegar. Then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking soda. Stir in the flour and the chocolate chips. Drop the dough by the tablespoonful onto the prepared baking sheets.

Bake the cookies for 10 minutes, until they're just set. The centers may look a little bit underdone. Remove from the oven, and transfer to a rack to cool.

A Little Sidebar from Me: I had to bake them about 4 minutes longer, for a total of 14 minutes per batch. They turned out wonderfully! Because we like nuts in our chocolate chip cookies, though, next time I'm adding 1 1/2 cups of toasted walnuts before baking. This is a great cookie cookbook!

Makes 4 dozen

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CARAMEL APPLE CIDER

1 1/2 cups apple cider
1 1/2 or 2 tbsp. caramel ice cream topping
1/2 tsp. vanilla

Mix all ingredients and heat to steaming in the microwave. YUM YUM YUM!

I'm still working on Thanksgiving, but should be ready to post the menu and recipes pretty soon! Have a great Sunday!