Sweet and Tangy Pork

This recipe has a different flavor.  Not my favorite of all time, and the pork is a little bland, so I would highly recommend seasoning the pork steaks with seasoning salt or salt and pepper or something.  The sauce is also kind of bland, but I might play with this recipe again.  Any ideas are gladly appreciated!

Sweet and Tangy Pork

• 1 Tablespoon Oil
• 4 boneless pork steaks
• 10-3/4 oz. can tomato soup
• 2 tablespoons vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon brown sugar, packed
• 8-oz. can pineapple juice tidbits, drained and 1/4 cup juice reserved.

Heat oil in a skillet over medium heat. Add steaks and cook until golden on both sides, drain. Stir in soup, vinegar, sauce, brown sugar, pineapple and reserved juice. Cover and simmer over low heat for 5-10 minutes, until pork is cooked through.

Wax Paper vs. Parchment Paper

I have often been wondering what the difference is between wax paper and parchment paper. I finally remembered to google it and this is what I found (it uses reynolds because that's the website where I found it!): 

Reynolds Parchment Paper can be used to line cookie sheets for baking cookies. Reynolds Cut-Rite Wax Paper should not be used for lining cookie sheets for baking cookies. Wax paper cannot take the heat of the oven and will smoke. Both wax paper and parchment paper can be used for lining cake pans for baking cakes. Because the cake batter completely covers the wax paper, the wax paper will not smoke.

Now you know!

Strawberry-Orange Fruit Dip

I got a brand new cookbook for Christmas and for the employee lunch I decided to make a fruit dip from it.  It was an interesting change from the normal dip you get!  Highly recommended as I had to email the recipe to almost the whole staff!

Strawberry-Orange Fruit Dip

Prep time: 15 minutes
Total time: 15 minutes

1	package (8 oz) cream cheese, softened
1/4	cup powdered sugar
1/2	teaspoon grated orange peel
1/2	cup chopped strawberries (about 3 oz)
	Assorted fruit for dipping, as desired

DIRECTIONS

1.	In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Stir in strawberries.
2.	Serve with assorted fruit. Cover and refrigerate any remaining dip. If you make the dip in advance (you can up to 24 hours) wait to stir in the strawberries until less than an hour before serving!

Chocolate Chip Cookies

I couldn't sleep last night and really felt like baking. It had been a really long day and baking relaxes me (plus it always helps when you can eat cookie dough!). I also had a staff lunch I had to bring stuff too, and I thought you can never go wrong with chocolate chip cookies! {Update} These are awesome and so easy to make! A classic :)

Chocolate Chip Cookies-Adapted from Better Homes & Gardens

• 1/2  cup shortening
• 1/2  cup butter
• 1  cup packed brown sugar
• 1/2  cup granulated sugar
• 1/2  teaspoon baking soda
• 2  eggs
• 1  teaspoon vanilla
• 2-1/2  cups all-purpose flour
• 1  12-ounce package (2 cups) semisweet chocolate pieces

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.

Homemade Graham Crackers

Here is the recipe for homemade graham crackers I mentioned in the Nanaimo Bars post:

I wasn't particularly fond of them. I think I should have added some cinnamon sugar or something.  They weren't terrible, but I prefer the store bought brand :P

Homemade Graham Crackers

• 1 1/4 cup all-purpose flour
• 1 cup Dark Brown Sugar, Lightly packed
• 1 teaspoon Baking soda
• 3/4 teaspoon Kosher Salt
• 7 tablespoons Unsalted Butter (Cut into 1-inch cubes and frozen)
• 1/3 cup Honey, Mild-flavoured such as clover.
• 5 tablespoons Whole Milk
• 2 tablespoons Pure Vanilla Extract

1. In the bowl of a food processor fitted with a steel blade, combine the flour, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.