Mom's Raspberry Dessert

Best treat in the summer.

Crust:
1/2 c. butter
1 c. flour
1/4 c. brown sugar
1/2 c. chopped nuts

Mix and bake in a 9x13 pan for 15 min. at 350 degrees. Cool. Remove from pan and crumble. Press back into the bottom of the pan, saving some for topping.

Filling:
1 c. sugar
2 egg whites
2 c. raspberries
1 envelope dream whip - prepared

Pour filling onto crust and sprinkle with remaining crust crumbs. Freeze at least 4 hours before serving.

Awesome pork chops

This whole thing is copied from http://www.food-fire.com/index.php/2010/08/24/brined-pork-chops/

We've made them twice, and mmmm... They're really good.

Brined Pork Chops

Posted on August 24, 2010 by Dave

Yet another excellent recipe I adapted from Adam Perry Lang’s BBQ 25: The World’s Most Flavorful Recipes-Now Made Fool-Proof. I cut these 1-inch thick chops from the rib end of a whole pork loin. Brining the chops adds a ton of flavor and keeps them very juicy.

The Brine
6 pork chops
Juice of 1 orange (about 1/3 cup)
Juice of 1 lime (about 2 tablespoons)
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cilantro
1 tablespoon soy sauce
1 tablespoon cider vinegar
3 cloves garlic
3 green onions, chopped
1 bunch fresh thyme
2 tablespoons olive oil

Put the garlic, salt, and onions in a food processor and pulse until the garlic and onions are minced. Add the remaining ingredients, except the chops, and give them a whirl until everything is well-combined.

Put the chops in a zip-top bag and cover with the marinade. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

The Baste
Combine in a foil pan or heatproof pan and warm on the side of the grill:
1/4 cup olive oil
4 tablespoons butter
5 crushed garlic cloves
4 tablespoons finely chopped savory herbs such as rosemary, thyme, marjoram, oregano and/or sage

The Cook
Set up your grill for a direct cook over medium (350°F) heat.

Remove the chops from the brine and put them on the grill. Grill the chops 5 minutes on one side. Then flip, baste, and grill another 5 minutes on the second side. Flip again, baste, and grill for 5 more minutes. Flip one last time, baste, and grill another 5 minutes, or until the internal temperature of the pork hits 140°F.

Remove the chops from the grill. Baste one last time, and let rest 5 minutes before serving.

4th of July Favorites

Sorry, this is a double from my blog, but I guess I have to contribute here sometimes. No instructions because I think they're pretty self-explanatory. Six layers would have been nicer on the jello, but when I looked at the clock and it was 4:30 and I only had three, I decided that was good enough...