Saturday, December 10, 2005

Pork Chops Twice baked Sweet Potatoes & Ky Gingerbread

Todays Recipes:

Pork Chops
Twice baked Sweet Potatoes
Kentucky Gingerbread bread


1 pkg. onion soup mix
1/4 water
1 Tablespoon honey
1/2 cup ketchup
1/2 cup Pepsi
1 Tablespoon brown sugar
4 boneless pork chops
salt & seasoned pepper to taste

Preheat oven to 350 degrees .
Mix together the ketchup, cola and brown sugar.
Place pork chops into a baking pan and pour
cola mixture over, coating well.
Sprinkle with salt and seasoned pepper.
Bake for about one hour depending on the thickness of the pork chop.

*You can use Splenda instead of brown sugar and
Diet Rite with splenda instead of Pepsi.


8 small sweet potatoes
1 cup golden raisins (optional)
2 Tablespoons brown sugar
1 tsp. cinnamon
1 (8 oz.) can crushed pineapple,drained
2 Tablespoons chopped pecans

Place potatoes on a baking sheet.
Do Not Peel.
Bake at 400 degrees F for 1 hour or until done
(or microwave on high until tender)
Let cool.
Cut each potato in half lengthwise and carefully scoop
out pulp and place into a bowl.
Mash pulp and stir in raisins, brown sugar, cinnamon and pineapple.
Spoon mixture back into shells and sprinkle with pecans.
Bake at 400 degrees 15 minutes or until hot


1/2 cup sugar
1 cup molasses
2 tsp. baking soda
1 tsp. cinnamon
2 eggs
1/2 cup butter
1 tsp. ginger
1 cup buttermilk
1/2 tsp. salt

Preheat oven to 350 degrees.
Cream sugar, butter and eggs together.
Add molasses. Stir well.
In another bowl:
Sift together cinnamon, ginger, flour, soda and salt.
Slowly stir dry ingredients into molasses / creamed mixture,
alternating with buttermilk.
Pour into greased 9-inch square pan
Bake app~ 30 to 40 minutes.

Serve warm.
Extra Good with a dollup of whipped topping.

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