Grandma's BBQ Porkchops

12 thin pork chops, fat removed
flour

Sauce:
3/4 cup ketchup
2 T. vinegar
2 T. Worcester Sauce
4 T. soy sauce
3/4 cup water
1/2 cup sugar
1 cup chopped onion

Dredge pork chops in flour. Overlay chops in pan, or slow cooker. Mix together sauce and pour over pork chops. Bake in oven at 325 degrees for 2 hours, or slowcooker on low for 8 hours (high for 4 hours). Remove pork chops from sauce and add 1/3 cup flour to sauce. Using a beater or stick blender, combine the flour and sauce to thicken for gravy.

Pumpkin Chocolate Chip Bread

3 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups. cooked or canned pumpkin
1 cup. vegetable oil
1 1/2 cup mini semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt and baking soda.  In another bowl, beat eggs, sugar, pumpkin and oil. Stir into the dry ingredients until moistened. Fold in the chocolate chips. Pour into 2 greased 8x4x2" loaf pans. Bake at 350 degrees fro 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks.

Garlic Parmesan Rolls

Thaw frozen small dinner roll dough for 1 hour, until soft. Roll in melted butter. Roll in mixture:
1 cup parmesan
1/2 tsp. garlic powder
1-2 tsp. crushed parsley flakes

Place in desired pan. Let rise 2 hours. Bake at 350 degrees for 10-12 minutes, or until golden brown.

Refried Beans

1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 3 teaspoons salt 1 3/4 teaspoons fresh ground black pepper 1/8 teaspoon ground cumin, optional 9 cups water

	Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
	Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Chocolate-Peppermint Sandwich Cookies

1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!) 3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 -  1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candy canes

Instructions
To make cookies, preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in a medium bowl.  heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).  Transfer mixture to a large bowl and beat in egg.  Stir in flour mixture until just combined.  Don’t over mix.

If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes.  Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.  Place about 2 inches apart on prepared baking sheets.  Bake cookies until just puffed in the middle and edges are set but centers are still soft.  About 8-9 minutes for large cookies, and about 5 minutes for small ones.  If using 2 cookie sheets, rotate them half way through baking.  Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.

To make filling, beat all frosting ingredients together, adding peppermint extract to taste.  Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached.   Add food coloring if desired.  Place frosting in a zip-top bag and cut off a corner.  Pipe onto one side of cookie and place another on top.  Roll edges in sprinkles or crushed candy canes if desired.

Yield:  If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches.  If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

Congo Bars

2 3/4 c. all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter, softened
2 c. brown sugar
3 eggs
1 tsp. vanilla
1 package milk chocolate chips
1 c. chopped pecans (optional)

Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips and then pecans.

Coat a 9x13 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown. Do NOT overbake.

Snickerdoodle Bars

2 2/3 cups flour
2 tsp baking powder
2 cups packed brown sugar
1 cup salted butter, room temperature
2 eggs
1 Tbsp vanilla

Cinnamon topping:
2 Tbsp white sugar
2 tsp ground cinnamon


Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
Add in the dry ingredients. (Flour, baking powder, ) Spread in a greased 9x13 dish. The batter will be thick almost like a cookie mixture. Combine the cinnamon topping ingredients and sprinkle over the top.
Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more.