Wednesday, October 8, 2008

October 8, 2008

Cherry Squares

1 Package angel food cake mix, about 14 1/2 oz
22 oz light fruit pie filling

Preheat oven to 350 F
Combine cake mix with pie filling(do not add anyothe ingredients). Pour batter into ungreased 9 x 13 baking dish. Bake for 30 minutes. Cool and cut into 24 pieces.

You can use any light pie filling. I have also made this with Blueberry pie filling and it was delish!!!!

Contributed by Leslie
The Hungry Housewife


Pork & Pear Saute with Lemon Vodka Sauce

serves 2
Points value: 9

2 (4oz) boned center-cut loin pork chops ( about 3/4 inch thick)
1/2 tsp salt, divided
1/2 tsp cracked pepper, divided
2 tsp olive oil, divided
2 Anjou pears (about 1 pound), peeled, cored and cut in half
1/4 cup vodka or dry white wine
1 tbl chopped fresh chives
2 tsp grated lemon rind
1 tbl fresh lemon juice

Sprinkle chops with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tsp oil in a large non-stick skillet over medium heat. Add chops; saute 3 minutes on each side or until almost done. Remove from skillet and keep warm (remember, the meat will continue to cook).

Heat remaining 1 tsp oil in skillet over medium heat. Place pear halves in skillet: cook 2 minutes on each side or until golden. Remove pears from skillet and keep warm. Add vodka to skillet, scraping to loosen brown bits. Add remaining 1/4 tsp salt, 1/4 tsp pepper, chives, lemon rind, and lemon juice; cook 1 minute, stirring occasionally.

Serve each chop with 2 pear halves and sauce drizzled over all.

Contributed by Kim
My Plate My World

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