Texas Roadhouse Butter Recipe YUM!

Texas Roadhouse Butter

                                                                                                                                                  

In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy. This is soooo yummy on bread, toast, biscuits and more. This will make about a cup. I put mine into baby food jars.

• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar

• 1/2 cup honey
• 1 teaspoon ground cinnamon

Crock Pot Sweet and Sour Pork Chops

Crock Pot Sweet and Sour Pork Chops 4 bone-in pork chops!

 10 oz. pineapple juice 1 tbs vinegar 3 tbs brown sugar 1/4 cup ketchup 

Place pork chops in crock pot. 

Combine pineapple juice, vinegar, brown sugar, and ketchup. Pour over top of pork chops. 

Cook on high 4 - 6 hours or low 6 - 8 hours.

Very tasty recipe! Enjoy!

Kitchen Measurements Cheat Sheet

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Took Me 47 Years To Try Brussel Sprouts

   I had no idea what I had been missing. These are so very good!.I don't know why it took so long for me to try these. I guess hearing from others that they were not all that good and so sometimes people can tend yo make up your mind for you. I still have foods like that on my list of 'not gonna try it', but, I'm learning to go ahead and try it. Just once.

Ingredients

• 2 lb Brussel Sprouts
• 4 tbsp olive oil
• 5 cloves garlic, minced
• 1 lemon, juiced and zested
• sea salt
• pepper

Instructions

1. Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
2. Heat the oil in a large skillet over medium high heat.
3. Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
4. Add the garlic half way through the cooking.
5. Reduce the heat to low and add the lemon zest, juice, salt and pepper.
6. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

Buckeyes ...and I don't mean OSU!

Whoever thought of putting together chocolate and peanut butter was a genius! 

Ingredients:

• 3 oz (6 tbsp) butter, softened to room temperature
• 2 cups powdered sugar
• 1 tsp vanilla
• 1 cup smooth peanut butter
• 1/4 tsp salt
• 8 oz chocolate candy coating

Preparation:

1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.

2. Mix on medium speed for 1-2 minutes, until very smooth and well combined. Taste, and adjust the sugar and salt to taste.

3. Roll the candy into small balls about 1-inch in diameter, and place them on a baking sheet lined with parchment or waxed paper. Chill for at least 30 minutes, until firm.

4. Once firm, melt the chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating.

5. Stick a toothpick firmly into a peanut butter ball, and dip it partially in the chocolate, making sure to leave a circle on top of the candy undipped. If the toothpick doesn't seem to hold the candy well, use a fork underneath the ball to add stability while you're dipping it.

6. Place the dipped candy back on the baking sheet, and repeat with the remaining balls until they're all dipped in chocolate. If they get too soft to dip with a toothpick, refrigerate the tray briefly to firm them up again.

7. Once all of the Buckeyes are dipped, refrigerate the tray to set the chocolate. Use your finger to gently smooth over the holes in the tops of the candies, if desired. Store them in an airtight container in the refrigerator for up to two weeks. For best taste and texture, let them sit at room temperature for 10-15 minutes before serving.