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September Recipes


1/2 Cup Unsalted Butter (melted)

1 1/2 Packages (12.5 oz) Mother’s Oatmeal Cookies

1 1/4 Cup + 2 Tbsp. Heavy Whipping Cream (divided)

1/2 Cup Powdered Sugar

16 oz. (2 pkgs) Cream Cheese (softened)

1/2 Cup Light Brown Sugar

1 tsp. Cinnamon

1 tsp. Pure Vanilla Extract (not imitation)

6 Oatmeal Cream Pies (divided)

3/4 Heavy Whipping Cream

3 Tbsp. Powdered Sugar

2 Oatmeal Cream Pies

Prepare a 9 inch springform pan by lightly greasing the edges of the pan with cooking spray and then wiping gently with a paper towel.

Grind one package of the oatmeal cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into the springform pan and press firmly into the bottom and up the sides to create a thick crust. Refrigerate or freeze the crust while you prepare the filling.

Place a mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Prepare the whipped cream by pouring 1 1/4 cups heavy cream into the chilled bowl and using an electric mixer, beat the cream on medium-high speed until cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Beat the cream cheese in a mixing bowl for a few minutes until it is light and fluffy. Next, add the brown sugar, cinnamon, vanilla and 2 Tbsp. heavy cream and continue beating until all ingredients are well combined. Fold in the prepared whipped cream until combined.

Unwrap the oatmeal cream pies and cut them up into small, dime size pieces. Add them to the mixing bowl and mix on low speed until incorporated. Pour the mixture into the prepared crust. Freeze for 3 to 4 hours. Remove from freezer 20 minutes before serving and add final toppings.

Prepare another batch of whipping cream. Place bowl into freezer for 5 to 10 minutes. Pour the heavy cream into cold bowl and use an electric mixer on medium-high speed to beat the cream until it begins to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe the borders of the pie with whipped cream using a large open round tip and garnish with the 2 leftover oatmeal cream pies, cut into decorative pieces. Serves 8 to 10 slices.


4      Thick, Bone-in Pork Chops 


Black Pepper 

1      Cup All-purpose Flour

2       tsp. Garlic Powder

1/4    tsp. Chili Powder 

1/4    Cup + 3 Tbsp. Vegetable Oil (divided)

2       Medium Onions (sliced thin)

2       Tbsp. Butter

1 1/2 Cup Low-sodium Chicken Broth

1/4    Cup Heavy Cream

Fresh Parsley (chopped, for garnish)

Season pork chops all over with salt and pepper. In a shallow dish, mix together the flour, garlic powder and chili powder. Coat the chops in flour, shake off the excess. Reserve 2 Tbsp. of coating.

In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4 to 5 minutes per side. Transfer to a plate. Wipe out skillet.

Reduce the heat to medium low, pour in remaining oil and add the onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15 to 20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes. Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more. Garnish with parsley and serve. Makes 4.


1  Tbsp. Extra-Virgin Olive Oil

1  lb. Chicken (cut into 1/2” cubes)


Ground Black Pepper

Juice and Zest of 1 Lemon

1  Clove Garlic (minced)

1  Onion (chopped)

2  Carrots (diced)

2  Celery Ribs (diced)

1  qt. Chicken Stock

1  Cup Cooked White Rice

2  Green Onions (thinly sliced)

In a large pot over medium-high heat, heat oil. Add chicken to the pot and season with salt, pepper and half the lemon zest. Brown chicken on all sides, 5 minutes. Add garlic and onion and saute, scraping bottom of the pan, 2 to 3 minutes. Season with salt. Add carrots and celery and cook until softened, about 5 minutes.

Add chicken stock, lemon juice and cooked rice and simmer for 5 minutes. Add green onions just before serving. Garnish with remaining lemon zest and serve. Serves 4.


1 1/4 Cups Sugar 

2       Tbsp. Quick-cooking Tapioca

2       Tbsp. Cornstarch 

5 1/2 Cups Fresh, Unsweetened Tart Red 

         Cherries (pitted)

1       Tbsp. Lemon Juice

1       Two Crust Pie Shell


1       Tbsp. Sugar

In a large bowl, stir together 1 1/4 cups sugar, quick cooking tapioca and cornstarch; add the cherries and lemon juice. Gently toss until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally. Prepare and roll out the crust. Line a 9 inch pie plate with half the crust. Transfer the cherry mixture to the pastry lined pie plate. Cut slits in remaining pastry and place on top of pie. Trim the over hanging dough to an even 1 inch all around. Tuck the edges under and flute the edges. Lightly brush the top crust with a little water and sprinkle the 1 Tbsp. sugar on top. To prevent over browning cover the pie edge with foil.

Place pie plate on middle oven rack. Bake at 375 degrees F. for 25 minutes. Remove the foil and bake about 50 minutes more or until filling is bubbly and crust is golden brown. Cool on wire rack at least 2 hrs. before serving. Makes 8 servings.


3       Cups Cake Flour

1/2    Cup All-purpose Flour

1 1/2 tsp. Salt  

3/4    Cup Cold Butter (cut into pieces)

1/4    Cup Shortening

7       Tbsp. Cold Water

1       Egg (lightly beaten)

2       tsp. Lemon Juice or Vinegar

In a large bowl, stir together cake flour, all-purpose flour and salt. Using a pastry blender, cut in butter and shortening until pieces are pea size.

In a small bowl, stir together the 6 Tbsp. water, egg and lemon juice. Use a large fork, gently toss the flour mixture and the egg mixture together. If there are dry parts add the remaining 1 Tbsp. water and gently toss to moisten evenly. The mixture should be a mass of very large crumbs.

Turn the crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Use a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to work with. On a lightly floured surface roll 1 disc out into a 12 inch circle.  Carefully place into the pie plate. Roll out 2nd 12 inch disc. for top crust. Makes 2 pie crusts.


6       Slices Bacon (diced) 

3       Medium Onions (diced)

1/4    Cup Hungarian Paprika

1 1/2 tsp. Garlic Powder

1/8    tsp. Ground Black Pepper

5       lbs. Boneless Pork Chops (trimmed)

1       Large Yellow Bell Pepper (diced)

2       (14 oz.) Cans Diced Tomatoes w/liquid 

2/3    Cup Beef Broth

2       Cups Sour Cream

2       (6 oz.) Pkgs. Wide Egg Noodles

Using a deep skillet cook the bacon over medium-high heat until evenly browned, about 10 minutes. Drain and reserve the drippings. Then add the onions to the skillet and cook with the bacon until the onion is translucent. Remove the skillet from heat and stir the paprika, garlic powder and pepper into the bacon mixture. Transfer the mixture into a large stock pot.

Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of chops with a paper towel. Cut chops into bite size pieces and stir into the bacon mixture. Heat a small amount of bacon drippings in the skillet, cook and stir the bell pepper until softened and fragrant, drain on a plate lined with a paper towel. Stir the cooked pepper into the bacon mixture.

Pour the tomatoes, tomato liquid and beef broth into the stock pot and place over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.

Bring a pot of lightly salted water to a boil and  add the egg noodles. Bring back to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. To serve place noodles on plates and ladle the stew over the noodles.

Note: This is also good served over rice.