Recipe: Stuffed Chops, White Chocolate Cheesecake, Apricot Brie, Butterhorns, Apple Salad, more

I didn't know if you wanted side dishes or desserts or entrees, so I came up with some favorites in several categories.

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STUFFED GLAZED CHOPS

APPLE STUFFING:
1/2 cup celery, diced
1/4 cup (2 oz.) melted margarine
3 cups herb seasoned Pepperidge Farm Stuffing
1/2 cup apple juice
1/3 cup raisins
1/3 lb. apples, peeled, cored and diced (I use 1 large Granny Smith apple)
APPLE GLAZE:
1/3 cup brown sugar
1/4 cup apple juice
CHOPS:
4 (13 oz.) center-cut rib chops ( 1 1/2 to 2-in. thick) We sometimes use the boneless loin chop as we did when you were here.

Combine all stuffing ingredients together and toss. (Can be made a day ahead).

In saucepan, combine glaze ingredients. Bring to a boil, reduce heat, and simmer 1/2 hour until reduced and thick.

Preheat oven to 350 degrees F.

Split chops in half by making one cut from meat-side to bone. Leave connected at bone. (Or have butcher make a cut in the middle of the chop for stuffed chops). Stuff each chop with approximately 3/4 cup apple stuffing. Place in baking pan and pour some apple juice in bottom of pan, about 1/4 inch up the side of pan. Cover tightly with foil.

Bake approximately 45 minutes. Uncover and brush with glaze every 5 minutes for about 15 minutes. Brush with glaze again just before serving.

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WHITE CHOCOLATE CHEESECAKE

4 oz. white chocolate
3 8-oz. packages cream cheese
3/4 cups sugar
1/4 cup flour
3 eggs
1/2 cup heavy cream (whipping cream)
1/2 teaspoon vanilla
Grease 10-inch spring form pan.

Preheat oven to 300 degrees F.

Place cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add melted white chocolate. While mixer is running on very low speed, slowly add vanilla and heavy cream. Blend well. Pour mixture onto spring form pan. Place cheesecake pan in a water bath filled with warm water.

Bake for 50 to 60 minutes, or until center of cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

BRANDY SAUCE FOR TOPPING:
1 cup heavy cream
2 cups white chocolate, finely chopped
2 oz. brandy

Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

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SPIRITED APRICOT BRIE
Makes 6 appetizer servings

1/2 cup apricot jam
1 Tablespoon grated orange peel
1 Tablespoon brandy or orange juice
1 Tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about 1/2 lbs.)
Thin baguette slices or water crackers

Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.

Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.

Scoop cheese and apricot sauce onto the baguette slices.

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ICEBOX BUTTERHORNS
Makes 2 dozen rolls

1 pkg active dry yeast
2 Tablespoons warm water (110-115 degrees F)
2 cups warm milk (110-115 degrees F)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour, divided use
3/4 cup butter or margarine, melted
Additional melted butter

In a large mixing bowl, dissolve yeast in 3 tablespoons water.

Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining 3 cups flour (dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl. Cover and refrigerate overnight.

TO SHAPE AND BAKE:
Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down, 2-inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

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AUTUMN APPLE SALAD
Makes 9-12 servings

1 (20 ounce) can crushed pineapple, undrained
2/3 cup sugar
1 (3 ounce) pkg. lemon-flavored gelatin
1 (8 ounce) pkg. cream cheese, softened
1 cup diced unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping
Lettuce leaves (for serving)

In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes.

Add (dry) gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Refrigerate until thickened but not set.

Fold in apples, nuts, celery and whipped topping. Pour into a 9-inch square baking pan. Chill until firm.

Cut into squares and serve on lettuce leaves.

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PARMESAN BAKED POTATOES
Makes 8 servings

6 tablespoons butter or margarine, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2 3/4 pounds), halved lengthwise

Pour butter into a 13x9x2-inch baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese.

Bake, uncovered, at 400 degrees F for 40-45 minutes or until tender.

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TANGERINE AND HONEY GLAZED BABY CARROTS

I use the big bag of baby carrots my grocery store carries, I think it might be a 3 lb. bag.

Place the carrots in a steamer, sprinkle with a tablespoon of crushed dried peppermint. Steam to your liking, I do them crisp tender so they'll hold up.

TANGERINE AND HONEY GLAZE:
6 tbsp butter
1/3 cup honey
1/4 cup orange flavored liqueur
1/4 cup tangerine or orange juice
1 tbsp. Rose's Lime Juice
1 tbsp. grated or finely minced tangerine or orange peel
1/4 tsp. ground cinnamon

Melt the butter in a large skillet, stir in the remaining ingredients and cook over low heat, stirring, and simmer until mixture reduces to a syrup like consistency. This doesn't take long.

Toss the steamed carrots into the glaze and heat, stirring, to coat the carrots with the mixture. Garnish with fresh mint.