Category: KITCHEN & COOKING TIPS

2 cups grated cheddar cheese
1 cup butter, softened
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Frank’s Red hot sauce
4 cups corn flakes, finely crushed
3/4 cup flour, sifted
1/4 teaspoon paprika

• Preheat oven to 375 degrees.
• Mix butter and cheese with a mixer until well blended.
• Add Worcestershire and hot sauce.
• Combine corn flakes, flour and paprika.
• Add to cheese mixture.
• Beat together until well blended.
• Drop generous teaspoons of dough 2 inches apart on an ungreased baking sheet.
• Bake 10 minutes or until golden brown.

The Secret is in the Sauce is having a contest for original recipes.
Head on over to check out the rules and join in.
Here’s my entry for a juicy, crispy pork chop with a sweet and spicy bite.

4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature
1 tablespoon peach schnapps
1 large lemon, juiced

• Preheat oven to 350°.
• Slit each pork chop along 2 sides to create a large pocket.
• *Toast each slice of bread well and then lightly butter.
• Cut each piece into small squares.
• Toss with thyme, garlic salt and pepper.
• Stuff each pork chop with 1/3 cup of mixture.
• Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
• Place chops in a square greased baking dish.
• Arrange remaining stuffing around the edges.
• Glaze chops and stuffing tops.
• Bake uncovered 30 minutes.
• Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.

SPICY MAC & CHEESE
1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated

• Preheat oven to 350 degrees.
• Toss crouton crumbs with melted butter and set aside.
• Prepare macaroni and drain.
• In large skillet melt 1/2 cup butter.
• Add onions and saute’ until tender and slightly browned.
• Whisk in flour until smooth.
• Gradually add milk, stirring constantly until thick.
• Stir in hot sauce, salt and peppers.
• Stir in cheese until blended.
• Toss together the macaroni and 3/4 of the bread crumbs.
• Stir in cheese mixture until smooth.
• Pour into lightly sprayed 9×9 stoneware.
• Top with remaining crumbs.
• Bake 30 minutes.