Parmesan Baked Pork Chops

4 Boneless Pork Chops
1 Tbsp Olive Oil
1 Cup Parmesan Cheese
1 Cup Italian Bread Crumbs
1 tsp black pepper
1 tsp garlic power

1. Preheat oven to 350 and line pan with aluminum foil.
2. Mix dry ingredients on a plate.
3. Rub porkchops with olive oil and then dip into the dry mixture covering the porkchops.
4. Place porkchops in pan and bake at 350 degrees for 40-45 minutes or until chops reach the desired internal temperature.

Pumpkin Banana Smoothie

1 Cup Pumpkin Puree
1 Cup Milk
1 Banana
1 Tablespoon Black Strap Molasses
1/2 teaspoon Truvia
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Ice cubes (optional)

1. Spoon pumpkin puree into a re-sealable bag and freeze for several hours to overnight.
2. Pour all ingredients into blender.
3. Blend until you reach the consistency you want. Add ice if desired.

Serves 2

Pumpkin Smoothie

1 15oz. Can Pumpkin Pie Filling
3 Cups whole milk
1/2 Cup Vanilla Yogurt
Cinnamon and or nutmeg

1. Freeze pumpkin pie filling for several hours.
2. Add pumpkin pie filling, milk, yogurt to blender and blend. Add ice, milk or yogurt to get the consistency you want.
3. Pour into glasses sprinkle cinnamon and/or nutmeg on top.

The Ridiculously Thorough Guide to Making Your Own Pizza

A Guide for the Pizza Amateur

There are a few "secrets of the trade" in making your own pizza; once you know them, it is not hard to make your own and it takes very little time. In fact, after you make it a few times you'll wonder why I made such a big deal out of it.

The instructions below are for making a pizza in the traditional American pizzeria style. They are optimized for people who do not have much experience making pizza at home.

Cheesy Shrimp and Rice

1 Tablespoon Oil
1 Pound Frozen Large Shrimp
2 Cups Chicken Broth
1/2 of 8 oz. tub or 1/2 cup Cream Cheese Spread
1 1/2 Cups Instant White Rice uncooked
2 Cups Frozen Broccoli Florets thawed

1. Heat oil in large skillet on medium high heat. Add Shrimp, cook about 3 minutes on each side or until the shrimp turn pink.
2. Remove shrimp from skillet, cover to keep warm.
3. Add chicken broth and cream cheese to skillet, stir until well blended.
4. Cover and cook on low heat for 5 minutes.
5. Stir in broccoli and shrimp. Cook covered for about 5 minutes or until the liquid is absorbed and broccoli is heated through.

Makes 4 servings.

Paradise Pineapple Pie

1 14oz Can Sweetened Condensed Milk
1 12oz Container Frozen Whipped Topping thawed
1 20z Can Crushed Pineaple drained
1/3 Cup Lemon Juice
2 8inch Graham Cracker Crusts
1 Cup Flaked Coconut toasted

1. Place milk in bowl, fold in whipped toppings.
2. Add pineapple and lemon juice, stir for several minutes until it thickens.
3. Pour into crusts, sprinkle top with coconut.
4. Cover and refrigerate for at least 2 hours.

Great Depression Cooking: Fresh Bread (Peppers and Eggs part 2)

In this recipe Clara uses 5 lbs of flour to 2 oz. of yeast. Add room temperature water throughout process until the mixture feels like proper dough. Add touch of salt and sugar to taste.

93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

Cheesy Chicken Pot Pie

3 Cups Cooked Chicken chopped
16oz Frozen mixed vetetables thawed and drained
8oz of your favorite cheese
1 Can Condensed Cream of Chicken Soup
1 Can Crescent Dinner Rolls

1.Mix chicken, vegetables, cheese and chicken soup and put into 13x9 inch baking dish.
2. Preheat oven 375F.
3. Unroll Dinner rolls over chicken mixture.
4. Bake 20-25 minutes or until crust is golden brown.
5. Serve - about 8 servings.

Vegetable Stuffing Casserole

1/4 pound pork sausage
1 large onion chopped
1/2 teaspoon dried thyme leaves crushed
1 Can (10 3/4 ounce) of condensed Cream of Celery Soup
1 Can (8 ounce) stewed tomatoes
2 Cups of mixed frozen vegetables (corn, broccoli, carrots, peas, etc..)
3 Cups of Stuffing

1. Cook sausage, onion and thyme in skillet until sausage is browned, breaking up the sausage into pieces while cooking.
2. Drain sausage, return it to skillet.
3. Stir in soup, tomatoes and vegetables, heat to a boil.
4. Stir in stuffing.
5. Spoon into 1 1/2 quart casserole dish.
6. Bake at 350F for 30 minutes.