This is nice fall weather we are having. I love to see the trees when they start to change colors. I hope you enjoy the recipes this week. 


6 pork chops, ½ inch thick

2 T vegetable oil

Sale, pepper to taste

¾ c uncooked rice, long grain

1 ½ c water

1 – 8 oz. can tomato sauce

½ envelope taco seasoning mix (2 T)

1 medium green pepper, chopped

½ c shredded cheddar cheese

In a large skillet, brown the pork chops in oil. Sprinkle with salt and pepper. Meanwhile in a greased 9x13 dish combine the rice, water, tomato sauce and taco seasoning. Mix well. Arrange the chops over the rice. Top with green peppers. Cover and bake at 350 degrees for 1 ½ hours until chops are brown and juice runs clear. Uncover and sprinkle with cheese and bake until cheese melts. Makes four to six servings.


4 eggs

2 c sugar

2 t vanilla

2 c all purpose flour

2 t baking powder

½ t salt

1 c milk

¼ c butter or margarine



1 ½ c brown sugar

¾ c butter or margarine melted

½ c heavy cream

2 c flaked coconut

In a mixing bowl, beat the eggs, sugar and vanilla until thick, about four minutes. Combine flour, baking powder, salt and add to egg mixture and mix. In a saucepan, bring milk and butter to a boil, stirring. Add to butter and beat until combines. Pour in greased 13x9 dish or baking pan. Bake at 350 degrees for 35 to 40 minutes. Combine frosting ingredients and spread over the warm cake. Broil just few seconds to brown the top. Makes 16 to 20 servings. 


Stay safe and like I always say, live, laugh, love and spend time with family and friends. God bless you all.