Margarita Jell-O Shots

1 large box lime gelatin powder
2 cups boiling water
1 1/4 cup cold water
1/2 cup tequila
1/4 cup triple sec

Mix as directed using above ingredients. Pour into small paper cups or in a large pan. Chill as directed. If using pan method, when jello is chilled, cut into small squares.

Champagne Punch

     Perfect for New Year's Eve

    

1 can (20-ounce) crushed pineapple in heavy       syrup

1 cup fresh lemon juice

1 cup maraschino cherry juice

1 cup dark rum

1/2 cup brandy

1 bottle (750 ml) chilled inexpensive Champagne

In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.
Schott Zwiesel Audience Champagne Glasses, Set of 6 (Google Affiliate Ad) 

Pork Chops With Potatoes and Sauerkraut

2 smoked pork chops

1 1/2 cups mashed potatoes

1 1/2 cups sauerkraut, well drained

3 tablespoons sweet Russian mustard (any sweet dark mustard will do)

salt & pepper

1 tablespoon butter

Mix the potatoes and the sauerkraut. Place half the sauerkraut/potato mixture in a pie plate. Spread 1 1/2 tablespoon of mustard over the sauerkraut. Place the chops on the sauerkraut.Spread remaining mustard on the chops. Cover with remaining sauerkraut/potato mixture. Season with salt and pepper, put the butter on top. Seal with foil and bake in a 350°F oven for 45 minutes to an hour, uncover the chops for the last 15 minutes or so to lightly brown the potato topping.

Pork and Sauerkraut

Sur La Table Tim Love Pork Rub (Google Affiliate Ad)

3 lbs boneless pork loin

1 cup sliced onion

4 -5 medium potatoes, quartered

2 lbs sauerkraut

1/3 cup brown sugar

1/2 teaspoon black pepper

1/2 teaspoon celery seed

Place pork in a large crockpot. Arrange potato pieces around pork.

Cover with the sliced onions and the sauerkraut.

Sprinkle brown sugar, pepper, and celery seeds.

Cover and cook on low for 7-8 hours or on high for 4-5 hours

Sauerkraut with Apples

    

    1 large onion, thinly sliced

    2 tablespoons unsalted butter

    4 pounds sauerkraut, rinsed and drained

    2 Gala, Fuji, or Red Delicious apples, thinly sliced

    1 cup dry white wine

    1 to 2 tablespoons packed dark brown sugar

Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.

Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.

Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.

Caramel Apples

 Found this and I had to share!

Hollow out your apples, (u can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices! :-) yummy!

BBQ Breaded Pork Chops

one bottle of your favorite BBQ sauce
one box of shake'n'bake for pork
one big package of boneless pork shops
1/2 cup water

Mix BBQ sauce with a 1/2 cup water in large bowl and place pork chops in it. Cover. Marinated pork chops in BBQ sauce over night in the frig. Preheat oven at 425 degrees. Bread pork chops in shake'n'bake, coat both sides. Bake for about 25 minutes or until fully cooked.

Honey-Brined Fried Chicken Breast

Things you will need:

3 cups cold water

¼ cup kosher salt

¼ cup honey

4 boneless skinless chicken breast halves

¼ buttermilk

1 cup all-purpose flour

                                              1 teaspoon pepper

                                              ½ teaspoon garlic salt

                                              ½ teaspoon onion salt

                                              cayenne pepper to taste

                                              vegetable oil for frying

Instructions:

Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour..

Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.. 

Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.Coat each chicken breast in flour mixture until well covered; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.. 

Heat vegetable oil in a large skillet to 350 degrees F. Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. Place chicken on a cooling rack; allow to cool for 5 minutes.