DELICIOUS PORK CHOPS

Zest of 2 limes
3 tablespoons brown sugar
2 tablespoons steak seasoning
2 teaspoons cumin
1/2 teaspoon allspice
3 tablespoons EVOO
4 pork chops

Combine marinade/paste and spread over pork chops. Allow to marinate for 1- 24 hours. Grill low and slow so sugar doesn't burn.

LAURIE'S LUSCIOUS LEMON CUPCAKES

CAKE
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cup sugar
2 teaspoons vanilla
3 eggs
2 - 8 oz cartons sour cream
2 teaspoons lemon zest

Heat oven to 350 degrees. Combine dry ingredients. Beat butter on high speed for 30 seconds. Add sugar and vanilla. Beat until well mixed. Add eggs, one at a time, beating well. Add flour mixture and sour cream alternating each several times. Stir in lemon peel. Fill tins with 1/4 cup batter and bake 18 minutes.

FROSTING
3 tablespoons butter
2 1/4 cups powdered sugar
3/4 teaspoon vanilla
2-3 tablespoons milk
2-3 tablespoons lemon juice
1 teaspoon lemon zest

Beat butter until fluffy. Gradually add 1 cup of powdered sugar. Beat in lemon juice and vanilla. Beat in 1 1/4 cup sifted powdered sugar. If needed, add milk. Stir in lemon zest.

ENCHILADA STUFFED PEPPERS

2 1/2 cups shredded cooked chicken
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can yellow corn, drained
1 (10 oz) can diced tomatoes and green chilies, drained
1 (10 oz) can enchilada sauce
2 cups shredded Mexican cheese blend, divided
1 teaspoon salt
6 large poblano peppers, cut in half lengthwise and seeded

Preheat oven to 350 degrees. In a large bowl, combine chicken, black beans, corn, tomatoes, enchilada sauce, 1 1/2 cups cheese, and salt. Fill peppers evenly with chicken mixture. Place peppers, cut side up, in 2 (13x9-inch) baking dishes. Bake for 30 minutes; sprinkle with remaining 1/2 cup cheese. Bake for 5 minutes or longer, or until cheese is melted.

SIZZLER CHEESE TOAST

1 pound butter, softened
8 oz grated Parmesan cheese
Sliced Italian bread

In a mixer, cream together the butter and cheese. Preheat griddle or large frying pan on medium-high. Spread cheese mixture on bread about 1/4 thick. Place bread cheese side down on griddle and grill.

EBELSKIVERS

3 eggs 

3 cups buttermilk 

6 tablespoons shortening or oil 

3 cups flour 

1 teaspoon salt 

2 tablespoons sugar 

1 1/2 teaspoon soda 

Separate eggs, beat whites until frothy. Mix egg yolks, milk, shortening. Add dry ingredients. Add egg white. Cook in an ebelskiver pan.

PINEAPPLE ENCHILADAS

Red enchilada sauce
Pineapple chunks
Sour cream
Cheese
Tortillas

Fill each tortilla with some of the enchilada sauce, pineapple, sour cream and cheese. Layer in a baking dish. Cover with more enchilada sauce and cheese. Bake at 350 degrees for 15-20 minutes.

SHRIMP PLATTER

1 8 oz package cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cup cocktail sauce
1 cup of fresh shrimp
1 cup shredded mozzarella cheese
1/2 of a green pepper, chopped
1 tomato, chopped
2 green onions, chopped

Mix the first three ingredients and spread on a platter. Next layer the cocktail sauce, then the shrimp, then the cheese, then the green pepper, then the tomato and then the green onions. Each layer gradually narrows so you can see each color/layer. Serve with crackers.