November's Featured Recipe: Kool-Aid Pie

Good Morning,

I's just past 8 a.m., cinnamon rolls are baking in the oven, and my tea kettle is whispering a sweet whistle on the stove top.  There's just a little nip in the air as our temperature is sits at a brisk 34°F. I'm fixin' on throwing some logs on the fire as soon as I get up out of my comfy chair because *Burr* it's cold this mornin'!

This morning I am pleased to feature a family favorite shared by one of our cousins in Georgia, Anne Marie! "It is Very simple & easy to make :)!", Says Anne Marie. 

Personally, I can't wait to sink my teeth into it! I think one of the best things about this pie is that most of the ingredients are already in your pantry!

Kool-Aid Pie

• 1 can sweetened condensed milk
• 1 envelope Kool-Aid, any flavor you choose
• 1 tub Cool Whip
• 1 graham cracker crust

Directions:

1. Combine sweetened condensed milk and envelope of Kool-Aid with electric mixer on low. 

2. Fold in Cool Whip. 

3. Add to graham cracker crust. 

4. Chill for 2 hours & Serve :)

    Note: Garnish the top of your pie with sliced strawberries! Yum! 

Graham Cracker Pie Crust

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted

Directions

1. In a small bowl, combine the crumbs and sugar; add melted butter and blend well with your hands
2. . Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
3. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. 
4. Cool on a wire rack before filling. 

Note: For a little spice sprinkle some Cinnamon, Nutmeg or All-Spice into the crumb mixture before adding melted butter!

Well I best be gettin' back to making my Thanksgiving Pies before our guests arrive! My brood of kids are quickly tidying up their rooms so they don't miss the Macy's Thanksgiving Day Parade which is fixin' on airing on TV in about 15-minutes! 

HAPPY THANKSGIVING EVERYBODY! 

Milky Way Martini..Yum!!

Too busy to cook, SouthShore Pork Loin Chops

Busy autumn daze...

Busy indeed! Tuesdays are crazy on the South Shore. I was surprised I managed to cook dinner before running out the door to be drug around by my 13 yr old to therapy and then the Career Night at our local community college. It was fun, but I was hungry! All I could think about were those savory chops simmering on the stove top at home while I'm walking through hallways jammed packed with kids talking to business reps and college instructors. 

These chops only take about 20 minutes to simmer after browning them in a family skillet. Add Mac 'n Cheese & steamed veggies and you've got a healthy, hearty meal everyone will enjoy! 

SouthShore Pork Loin Chops

• 4-6 Pork Loin Chops 
• 2-3 Tbsp Margarine
• Seasoned Salt
• 1 can Chicken Broth

1. Preheat family skillet over Med-High heat.  
2. Throw in your margarine to melt. (Don't let it burn) 
3. As margarine is beginning to melt put your loin chops in the skillet to brown. 
4. Brown all chops on both sides until golden. (It's ok to stack your chops on each other so long as both sides of all chops are given the chance to brown.
5. Sprinkle each loin chop with Seasoned Salt on both sides. 
6. Add Chicken Broth. 
7. Cover skillet with lid and simmer for about 20 minutes, rotating at 10 minutes.
8. Before serving, check to make sure the chops reach the temperature just above 160°F.

Side Dishes that compliment Pork loin chops: Steamed rice, Mac n' Cheese, Green Bean Casserole, Steamed Zucchini, Yellow Squash