Veal Chops with Southern Cheese Grits: â¢4 shoulder veal chops (about 3 pounds) â¢Salt and freshly ground black pepper â¢Flour, for dredging â¢Oil, for pan â¢1 large sweet onion, 1/2 diced and 1/2 chopped â¢2 carrots, diced â¢3 celery stalks, diced â¢1 small bay leaf â¢1/2 cup red wine â¢1 1/2 cups beef broth â¢2 tablespoons butter â¢10 ounces fresh mushrooms, sliced â¢Southern Cheese Grits, recipe follows Directions Season the veal chops with salt and pepper then dredge in flour, patting off excess flour. In a large saute pan over medium-high heat, add enough oil to coat bottom of the pan. Sear chops until golden brown, about 5 to 6 minutes per side. Remove from pan and set aside. In same pan, add more oil to coat bottom of pan and saute the diced onions, carrots, celery, and bay leaf until tender, about 10 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. When the wine has almost evaporated, add the broth, bring to a simmer and reduce sauce by half, about 10 minutes. Strain sauce through a fine mesh sieve into a bowl. Wipe the pan clean with a paper towel. Over medium heat, add the butter then chopped onion and mushrooms, and cook until tender, about 5 minutes. Season with salt and pepper, to taste. Add the veal and sauce back to the pan and bring to a simmer. Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce thickens slightly. Serve over Southern Cheese Grits. Enjoy!! I don't come from the South...but I love grits..it is like polenta....ummmm ummmm good! Southern Cheese Grits: â¢2 tablespoons unsalted butter â¢3/4 cup quick cooking grits â¢3 cups water â¢3/4 cup shredded Cheddar â¢Salt and freshly ground black pepper In a saucepan over medium heat, melt 1 tablespoon butter. Add the peppers and saute until softened, about 3 minutes. Add the grits and stir 1 minute. Whisk in 3 cups water, bring to a boil and stir until thickened, about 5 minutes. Remove from heat, stir in remaining butter and cheese. Salt and pepper, to taste.

I would also like to thank Sue_Va for your recipe Sweet Mini Apple Dumplings! As I've said before, I don't bake but I made these today and DH loved them! They were so easy to make. In case any of you have forgotten the recipe, here it is! Thanks again, Sue! Sweet Mini Apple Dumplings Posted by sue_va of the KT This recipe was given to me by a friend. My neighbor gave me some apples recently and I made it and gave them some in return. They gave me some more apples, so, I made a second batch last week and did the same. I will be making another batch on Friday to take to my DD's birthday dinner. Does that tell you how good they are? 2 8-oz tubes refrigerated Crescent rolls, separated. 4 apples, cored, peeled and sliced into 8 wedges. ý cup butter 1 cup sugar 1 cup water ý tsp cinnamon Cut each crescent roll in half, forming 2 triangles from each. Roll up one apple wedge in each triangle, crescent roll style. Arrange in a 13X9" baking pan* coated with non-stick vegetable spray. Set aside. Put butter, sugar and water in a small saucepan and bring to a boil. Reduce heat; boil and stir until sugar dissolves. Pour over crescents; bake at 350 for 30 minutes. Sprinkle with cinnamon. Makes 32. * I made the second batch in two square pans, because the ones in the middle in the long pan didn't get as well done.

Upside-Down Apple Pie 2 c. flour 1/2 tsp. salt 6 T. shortening 2 T. cold butter 5 to 7 T. orange juice Filling 6 T. butter, melted, divided 1/2 c. brown sugar, packed 1/2 c. chopped pecans 1 c. sugar 1/3 c. flour 3/4 tsp. cinnamon 1/4 tsp. nutmeg 8 c. Golden Delicious apples, peeled and thinly sliced 1/8" thick Glaze 1/2 c. confectioners sugar 2 to 3 tsp. orange juice In a bowl, combine flour and salt: cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide the dough into 2 balls. Wrap in plastic wrap: refrigerate at least 30 minutes. Line a 9" deep dish pie plate with heavy duty foil , leaving 1 1/2 inches beyond the edge: coat the foil with non stick cooking spray. Combine 4 tablespoons butter, brown sugar, and pecans: spoon into prepared pie plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and the remaining butter; toss gently . On waxed paper, roll out one ball of pastry to fill pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1" beyond plate edge. Fill with the apple mixture. Roll out remaining pastry. Trim to 1/4" beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1"slits in top pastry. Bake 375 degrees for 20 minutes. Cover edges loosely with foil. Bake 30 minutes longer, or until apples are tender and crust is golden brown. Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Makes 8 servings. Sue

Note: I haven't tried these. They were featured on the show yesterday, "The Dr's" Pumped-Up Pumpkin Pie Bites From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget. These are like mini-pumpkin pies, but they have no artificial ingredients, and they're sweetened with agave nectar and maple syrup. Two bites have 94 calories and a trace amount of fat, compared to a slice of traditional pumpkin pie which has 450 calories. Devin's Note: When making the crust for this recipe, it might, at first, look like the crumbs won't cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer. Ingredients Butter-flavored cooking spray 3/4 cup all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (Devin uses Kashi 7 Whole Grain Nuggets) 2 tablespoons 100% pure maple syrup 1/4 teaspoon ground cinnamon 8 large egg whites 15 ounce can (1 3/4 cups) solid pumpkin puree 3/4 cup agave nectar 2 tablespoons whole-wheat pastry flour 2 1/2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon salt 32 teaspoons "'Cut the Crap' Whipped Topping" (optional; see below) Instructions Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process for 15 to 20 seconds, or until the cereal is crushed. Transfer crumbs to a small mixing bowl and add the maple syrup and cinnamon. Mix until well combined. (The mixture should be slightly sticky.) Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7 to 9 minutes, or until it is slightly browned. Set aside. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (three cuts along the width of the pan, seven cuts along the length, creating 4"x8" bites). Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to five days. Makes 32 bites. Each two-bite serving has: 94 calories, 3 g protein, 21 g carbohydrates (15 g sugar),