A recipe to share

It was another rainy day here in the Northeast. Some members of the Posse went to a local quilt show but I did not tag along as I needed to get a few things done around the house. The morning was quite productive -- food shopping, some housecleaning and a bit of laundry. The afternoon was devoted to quilting :) However, it was not so productive as my machine was not very cooperative. I was attempting to free motion a Project Linus quilt but the stitch regulator on my Bernina did not want to work today -- I kept getting long, jerky stitches. I tried changing the needle and even the thread but with no luck. I think it is time to go to the shop for a cleaning . . .

For dinner I decided to try a recipe given to me by a friend. It was well-received by the members of my family. They all said they would eat it if I made it again. Over the years I have learned to ask not only if they like the dish but whether they would eat it if I made it again.

Tangy Pork Chop Stuffing Bake



6 bone-in pork chops
1 pkg (6 oz) of Stove Top stuffing for pork
1 can (16 oz) of whole cranberry sauce
3/4 cup of Kraft Original BBQ sauce
2 Tbsp of brown sugar



Preheat oven to 350 degrees. Prepare stuffing as directed on box. Brown chops for 5 minutes on each side. Place chops in 9x13 baking pan. Mix cranberry sauce, BBQ sauce and brown sugar together. Gently mix in stuffing. Spoon over chops. Bake for 30 minutes or until chops are done.

Enjoy!