NOVEMBER 11TH – SUNDAE

Pear Sundaes 1 (29 oz.) can pear halves, drained 1 qt. vanilla ice cream ½ c. chocolate syrup ½ c. sliced almonds, toasted Place pear halves, flat side up, in […]

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NOVEMBER 9TH – SCRAPPLE

Apple Pecan Pork Chops 4 boneless pork loin chops, cut ¾-1” thick Salt & ground black pepper 2 Tbsp. butter 1 c. thinly sliced red apple (1 medium) ¼ c. […]

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