More Yummy Fall Flavors! (Recipes)

More fall flavors with yummy flavors and things that are quick and easy :). Hope you find one or all you enjoy!

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Molasses Coffee Marinated Pork Chops

Found on the Food Network (Alton Brown)

Ingredients

• Recipe courtesy Alton Brown, 2009
• 1 cup cool strong coffee
• 6 ounces molasses, by weight
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 6 to 8 sprigs fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

Directions

Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.

Preheat grill to medium-high.

Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

ALEXIS NOTES: Being who I am and stuck with no time and needing to throw together a quick meal. I took this and threw it all in the crock pot and tada and it was very yummy!! Threw it on low for 6 hours and out popped dinner served with a yummy sweet potato recipe :).

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And for a yummy sweet potato recipe, ok the picture on the food network was very orange so they had to use what we call Yams here. Next time I think I'll try it with yams to make Rick happy :).

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

FoodNetworkcom (by Florence Tyler)

Ingredients

• 12 large sweet potatoes
• 3/4 cup (11/2 sticks) unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup toasted pecan pieces
• 1 cup miniature marshmallows

Directions

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

ALEXIS NOTES: Mom sent home some Halloween marshmallows and they were the perfect fall color for my recipe :). I had no pecans so of course we didn't have those. I loved this, surprisingly the boys not so much and Rick complained not liked his fav candied yams. Guess I'll switch to yams next time :).

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We end with a yummy cup of Hot Coco with our favorite Halloween Marshmallows :)

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.