Slow Cooker Pork Chops

I found this recipe on All Recipes and tried it out in my brand new crockpot.

Ingredients:

*1/4 cup olive oil
*1 cup chicken broth
*2 cloves garlic, minced
*1 tablespoon paprika
*1 tablespoon garlic powder
*1 tablespoon poultry seasoning
*1 teaspoon dried oregano
*1 teaspoon dried basil
*4 thick cut boneless pork chops
*salt and pepper to taste

Directions:

In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

Ben & Jerry's Vanilla Sweet Cream Ice Cream

If you are watching your figure, then don't even bother trying this recipe. I made this with my brother-in-law last week. It was a fun and tasty way to bond!

Ingredients:

*2 large eggs
*3/4 cup sugar
*2 cups heavy or whipping cream
*1 cup milk
*2 teaspoons vanilla extract

Directions:

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart.

***Vanilla Superfudge Brownie can be made by adding 1 cup of coarsely chopped frozen fudge brownies to the ice cream about 2 minutes before it is done freezing in the machine. ***

Pasta with Five Fresh Herbs

This recipe is from Cooking Light, August 2005. Very flavorful. Technically, mine should have been called "Pasta with Three Fresh Herbs and Two Dried" since I didn't have fresh oregano or thyme on hand. The substitution of dried herbs worked very well, though (1 tablespoon fresh herbs = 1 teaspoon dried herbs). I also used fettuccine instead of penne and tomato and basil infused feta for the goat cheese.

Ingredients:

*1 pound uncooked penne rigate
*4 teaspoons extravirgin olive oil, divided
*1/4 cup chopped fresh basil
*1/2 teaspoon chopped fresh oregano
*1/2 teaspoon salt
*1/2 teaspoon freshly ground black pepper
*2 pints fresh cherry tomatoes
*1 garlic clove, minced
*1 tablespoon chopped fresh chives
*1/2 teaspoon chopped fresh thyme
*1/2 cup fat-free, less-sodium chicken broth
*2 tablespoons chopped fresh parsley
*1/2 cup (about 3 ounces) goat cheese, crumbled

Directions:

Cook pasta according to package directions, omitting salt and fat; drain. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.

Yield: 6 servings (serving size: about 1 1/2 cups pasta and about 1 1/2 teaspoons cheese)

Jammin'

Jam!
Originally uploaded by Mrs. B.

Mom made a ton of jam and jelly this year. We brought home a few jars of cherry, strawberry, and raspberry. It will probably last us a few months.

Beans, Beans...

Beans!
Originally uploaded by Mrs. B.

While we were picking peas, Mom picked some beans, too. As you can see, she grew green, wax, and purple varieties this year.

Peas, Please!

Peas!
Originally uploaded by Mrs. B.

Mom, Ben and I picked peas from my mom's garden during our visit in late July. Then Mom and I shucked for a few hours. Definitely worth the effort, though. Fresh peas are the best!