Barbi Cooper's Cinnamon Rolls

FB Source: Barbi Cooper

Ingredients:

Cinnamon Rolls:

3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 tbsp yeast
1 tbsp salt
3 eggs beaten
10 1/2 cups flour
1 cube butter

1 cup sugar

1 cup brown sugar

1/4 cup cinnamon

Walnuts (or Pecans)

Icing:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy

Directions:

Cinnamon Rolls:

1. In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.
2. Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.
3. Roll out onto floured surface to a 1/2" thick rectangle. 
4. Melt butter and brush it over the entire surface. 
5. Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough. 
6. Add walnuts or pecans, if desired.
7. Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.
8. Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.
9. Bake in 400F oven for 12 min. 

Icing:

• Combine Icing ingredients and drizzle over hot rolls.

* Stacie says: "Using a Bosch mixer eliminates the need for that initial rising of your dough. If you use a different mixer, or mix by hand, be sure to allow the dough to rise until doubled before rolling out the dough. Continue following the rest of the recipe as noted."

Caramel Popcorn

FB Source: Julie Morgan

Ingredients:
1/2 cup butter or margarine
1 cup brown sugar
1/2 cup light corn syrup
1/2 15 ounce can sweetened condensed milk
1/2 teaspoon vanilla
5 quarts popped corn

Directions:

1. In saucepan, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. 
2. Stir in condensed milk; simmer, stirring constantly, till mixture comes to soft ball stage (about 234 to 238 degrees). 
3. Take off the heat and stir in vanilla. 
4. Pour over popped corn and stir to coat. 
5. You can then form it into balls or just leave it. I pour mine out onto sheet pans.

This is a gooey caramel popcorn, not a crunchy one. I have never done one that you put in the oven. And I never use a candy thermometer so it may turn out less gooey if it were the right temp. 

Apricot Almond Oat Bars ~ Diabetic Friendly

FB Source: Julie Morgan

Ingredients:
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. Magic Baking Powder
1/4 tsp. salt
3/4 cup non-hydrogenated margarine
3/4 cup packed brown sugar blend sugar replacement
2 eggs
1 tsp. almond extract
3 oz. Baker's White Chocolate, divided
1/3 cup dried apricots, chopped
1/4 cup roasted almonds, chopped

Directions:

1. Heat oven to 350ºF.
2. Mix first 4 ingredients and set aside. 
3. In a separate bowl, beat margarine and brown sugar replacement in large bowl with mixer until light and fluffy. 
4. Beat in eggs 1 at a time, until well blended. 
5. Add extract; mix well. 
6. Gradually beat in oat mixture.
7. Chop 2 oz. chocolate. Add to oat mixture, along with apricots and nuts. Stir until blended. 
8. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
9. Bake 22 to 25 min. or until toothpick inserted in center comes out clean. 
10. Cool completely. Cut into bars.
11. Microwave remaining chocolate square as directed on package. Drizzle over bars.

Homemade Brown Sugar

FB Source: Carl Barbaro

Ingredients:
2 cups sugar
3 tablespoons molasses

Directions:

• Mix sugar and molasses until no molasses globs remain. An electric mixer works great, but you can mix by hand.

For dark brown sugar, add another tablespoon of molasses.

* Brown sugar is the original product when sugar is made. White refined sugar is made by taking out the molasses. So if you're in a pinch or want to save money, mix up your own brown sugar by adding the molasses back in the sugar.

(from allthingshomeade)

Easy Bookmark: http://www.primalrights.com/forum/viewtopic.php?f=51&t=7629

Spicy Candied Bacon

FB Source: Julie Morgan

(Photo by Lorinda Fleming) 

Ingredients:

8 slices bacon, thick
6 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. cayenne pepper
1 tsp. black pepper

Directions:

1. Preheat oven 350°. Place wire rack down in cookie sheet pan.
2. Mix dry ingredients in a bowl and combine well. 
3. Sprinkle enough sugar mixture on plate to cover bottom. One strip of bacon at a time, press down into the sugar mixture, being sure to cover entire strip. Flip over and repeat.
4. Place each strip on top of the rack. Be sure not to overlap them and give a tiny space between them. Otherwise they will stick to one another.
5. Put into oven and bake 20 minutes. Remove and flip bacon slices over. 
6. Return to oven and continue to bake another 10-15 minutes, keeping a close eye on them. If you leave in too long they will start smoking your home up. 
7. Let cool about 5 minutes and enjoy!

NOTE: To make more at one time, increase mixture and bacon slices. These can be made and placed in the refrigerator for a snack later.

Easy & Healthy Instant Oatmeal Packets

FB Source: Homestead Survival

ORIGINAL Source: The Yummy Life

ORIGINAL Source with FULL INSTRUCTIONS: The Yummy Life - FULL Instructions

Ingredients:

BASIC RECIPE FOR A SINGLE SERVING PACKET:
1/3 cup rolled oats (instant or quick); old fashioned oats may be used for microwave and refrigerator oatmeal
1 teaspoon chia seeds or ground flaxseed (optional)
2 teaspoons oat bran (or wheat germ/bran)
2 teaspoons powdered milk (omit for non-dairy, vegan)
1 to 3 teaspoons brown sugar, sucanat, pure maple sugar, coconut sugar, or other preferred sweetener
1/8 teaspoon cinnamon
pinch of salt

OPTIONAL ADD INS (see suggested flavor varieties in directions):
dried or freeze dried fruit, chopped
chopped nuts (pecans, walnuts, almonds, macademia nuts)
PB2 powdered peanut butter
cocoa powder
instant coffee or espresso powder
sweet spices (cinnamon, nutmeg, cardamon, cloves)
ground vanilla beans (dry powder)

Directions:
Combine basic recipe ingredients in individual zip top bags. Add additional flavor ingredients, if desired--see suggestions below.

To prepare 1 serving of hot oatmeal:

• BOILING WATER METHOD (not recommended for old fashioned oats): Add 1 oatmeal packet to mug or bowl. Pour in 2/3 cups boiling water and stir. Let instant oats stand for 3-4 minutes to soften and thicken; stir, and they are ready to eat. Quick oats may need to soften an additional minute or two.
• MICROWAVE METHOD: Add 1 oatmeal packet and 3/4 cup cold water to microwave safe mug or bowl. (The container needs to be large enough to allow for mixture to expand while it cooks. It can bubble up and double in size in the microwave.) For instant oats, cook uncovered on high for 1 minute; stir, and it's ready to eat. For quick oats, cook on high for 2 minutes, let stand 2 minutes, stir, and it's ready to heat. NOTE: Microwave power and cooking times can vary; adjust cooking time if necessary.

To prepare 1 serving of refrigerator oatmeal:
Add one oatmeal packet to a pint or half-pint jar (or other covered container). Pour in 1/2 cup cold water, add 1/4 cup plain, Greek yogurt, cover tightly, and shake vigorously until well mixed. Refrigerate at least 4 hours, overnight, or up to 3 days.

12 FLAVOR VARIATIONS (use the basic recipe ingredients, plus these additions):

1. Plain -- Use basic recipe ingredients.
2. Apple Cinnamon Maple -- 2 tablespoons dried or 1/4 cup freeze-dried chopped apples; additional 1/4 teaspoon cinnamon; use maple sugar for sweetener
3. Blueberry -- 2 tablespoons dried or 1/4 cup freeze-dried blueberries.
4. Cherry Almond -- 2 tablespoons dried or 1/4 tablespoons freeze-dried cherries; 1 tablespoon sliced or slivered almonds.
5. Apricot Ginger -- 2 tablespoons chopped dried apricots; 1 teaspoon minced crystallized ginger.
6. Cranberry Orange Pecan -- 2 tablespoons dried cranberries, 1 teaspoon dried orange peel bits, 1 tablespoon chopped pecans.
7. Pineapple Coconut -- 2 tablespoons dried or 1/4 cup freeze-dried chopped dried pineapple, 1 tablespoon freeze-dried coconut
8. Raspberry Vanilla Bean-- 2 tablespoons dried or 1/4 cup freeze-dried raspberries, 1/4 teaspoon ground vanilla powder
9. Peach (or Mango) Macademia Nut -- 2 tablespoons chopped dried peaches (or mangos), 1 tablespoon chopped macadamia nuts
10. Cocoa Banana -- 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 2 teaspoons cocoa powder
11. Peanut Butter Banana -- 1/4 cup chopped freeze-dried bananas (dried banana chips not recommended), 1 tablespoon PB2 peanut butter powder
12. Mocha -- 1 teaspoon cocoa powder, 1/2 teaspoon instant espresso powder

Instant Oatmeal Packets ~ Frugal Food Storage Project

Make your own individual instant oatmeal packets in a variety of flavors. An easy, make-ahead, healthy on-the-go breakfast or snack for work, travel, camping, and college dorms, or those busy mornings when there's no time to make breakfast. Use packets for hot or refrigerator oatmeal.

Make-ahead convenience. These bags may be made, tightly sealed, and stored for several months, depending on the shelf life of the ingredients used. May be stored in freezer to extend their life further.

To make oatmeal packets gluten-free, use gluten-free oats and oat bran.

Nutritional data for the basic oatmeal packets (without fruit or nuts). There is 1-1/2 teaspoons of brown sugar for the sweetener in these calculations. For one plain oatmeal packet: 160 calories, 2.8g fat, 53mg sodium, 28.6g carbs, 3.9g fiber, 7.6g sugars, 6.5g protein. Weight Watchers PointsPlus: 4.

Praline Yams

Source: Recipe on the Label

Ingredients:
29 oz can Cut Yams, drained
1/3 C Chopped Pecans
1/3 C Coconut
1/3 C Brown Sugar
3 Tbsp Flour
3 Tbsp Butter, melted

Directions:

1. Preheat oven to 350F.
2. Place drained yams in ungreased 1 1/2 qt casserole dish.
3. In a small bowl, combine remaining ingredients and blend well.
4. Sprinkle over yams.
5. Bake for 35-40 minutes or until bubbly in the middle.

Servings: 7

Brown Butter Salted Caramel Snickerdoodles

ORIGINAL Source: The Recipe Critic

Ingredients:

2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼’s
¼ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon coarse sea salt

Directions:

1. In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
3. While the butter is cooling, cut the caramel squares into quarters.
4. In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The remaining ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
5. Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
7. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
8. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used coarse sea salt)
9. Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cook for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Notes

Recipe Adapted from Two Peas and their Pod

Make Your Own Brown Sugar

ORIGINAL Source: One Hundred Dollars a Month

Ingredients:
1 cup plain old sugar
1 Tbsp. molasses {for light brown sugar} or

2 Tbsp. molasses {for dark brown sugar}

Directions:
Place both ingredients in a bowl. Beat on low with a hand mixer. It will be a bit sticky and lumpy at first, but press on. After just the tiniest bit of patience, you will have purdy no-one-can-tell-it’s-not-store-bought-brown-sugar.

To store, just pop it into an airtight container and use as needed

Homemade Soft Caramels

FB Source: The Good Life

Ingredients:
1 c light corn syrup
2 c packed light brown sugar
1 can(s) sweetened condensed milk
1/2 lb (2 cups)** butter

Directions:

1. Combine corn syrup, brown sugar, milk and butter in a saucepan. 
2. Bring to a boil over medium heat. 
3. Cook for 20 Minutes* stirring constantly. 
4. Pour into buttered oblong pan.
5. Cut into squares when cool.

*Deb's note......cooking this for 20 as mommy's world states make them very hard.....they taste just like Werther's Originals...for a soft caramel (like I wanted) I recommend using a candy thermometer and getting to the soft ball stage..around 230 degrees

recipe by mommy's world

**Stacie says: The last ingredient calls for '1/2 lb (2 cups) butter'. Please correct me if I'm wrong, but these two measurements cannot co-exist.

1/2 pound of butter = 1 cup of butter = 2 sticks of butter.

I have never tried this recipe, (and I tried finding it online, but wasn't successful) so I'm not sure which measurement to use for the butter. If you try this one way or the other, please let me know how it turned out, and which measurement you used. :)

Ruth's Chris Sweet Potato Casserole

FB Source: Robert Smith
ORIGINAL Source: Group Recipes

Ingredients:
Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

Sweet Potato Mixture:
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Pork Tenderloin

FB Source: Dail Stuart

Ingredients:
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Directions:

1. Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
2. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
3. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Quick & Easy Pecan Pralines

FB Source: Lydia Hernandez Blades

Ingredients:
1 cup whipping cream
1 box brown sugar (light or dark, whatever your preference)
2 Tablespoons margarine or butter
2 cups pecan pieces (not too small, preferably halves)

Directions:

1. Stir together whipping cream and brown sugar in very large microwave safe mixing bowl. 
2. Cook in microwave on High for 13 minutes. 
3. Open microwave about half way through cooking time and give the mixture a stir or two to make sure it is mixed well.
4. When time is up, take bowl out of microwave, add butter and stir until butter is melted. 
5. Add nuts, stir for a couple of minutes or so until mixture starts to thicken slightly. 
6. Quickly drop by spoonfuls on a sheet of foil. 
7. Allow pralines to cool completely and then put them in a covered container.

NOTE: If mixture is removed from bowl too quickly (too hot and shiny), the pralines will be too thin and may remain sticky. If the first one spreads out too much just put it back in the bowl and stir mixture for a minute or so more. If mixture gets too cool (dull in appearance) before it is spooned out on foil, it may become too firm to make individual pralines, but it can always be broken into chunks and eaten. Less attractive, but still good.

Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along with the butter. The chips will melt completely producing “chocolate pecan pralines.”

Bacon Wrapped Asparagus

FB Source: Yvonne Turnbow-Nisley

Ingredients:
Asparagus

Bacon

1/2 C Butter

1/2 C Brown Sugar

1 Tbsp Soy Sauce

1/2 tsp Garlic Salt

1/4 tsp Black Pepper

Directions:

1. Preheat oven to 400.
2. Divide asparagus into bundles of 3-4 spears.
3. Wrap each bundle in a slice of bacon, and place in a baking pan that has a lip around the edge.
4. In a saucepan, melt butter, brown sugar, soy sauce, garlic salt, and black pepper. Bring to a boil.
5. Pour mix over bundles and bake until bacon looks done.

I would slap these bad boys on the grill!!!

I made these this past past Thanksgiving, and they were to die for!!!!!!! 

Turtle Cookie Bars

FB Source: Sara Karels Spiering

Ingredients:
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer:
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Directions:

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.
3. Arrange pecans over crust.
4. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.
5. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

yummy in moderation

If you love chocolate, caramel, and pecans this a good one. This recipe comes from Southern Living Best Desserts.

Festive Reindeer Cookies

FB Source: 

Christmas Cottage Corner

Ingredients:

3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms

Directions:

1. Preheat oven to 375°F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
3. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
5. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).
6. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies. ENJOY!!!

Reese's Peanut Butter No-Bake Bars

FB Source: Dakota Ayita Mullen

ORIGINAL Source: I Heart Naptime

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Caramel Pretzel Chocolate Chip Cookies

FB Source: Pampered Chef with Cathy Zastoupil

Original Source: Dessert Now, Dinner Later

Ingredients:
1/2 cup (1 stick) butter, room temperature
1/4 cup plus 2 Tbsp sugar
1/4 cup plus 2 Tbsp brown sugar
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips

Directions:

1. In a stand mixer, cream butter with sugars. Add vanilla & egg. Incorporate & scrape bowl. 
2. Combine salt, baking soda, & flour. Gradually add to wet mixture. Mix until combined.
3. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula. 
4. Spoon onto a baking sheet with parchment paper. 
5. Bake at 350*F for 11-12 minutes. 

*Makes around 2 dozen cookies.

Cinnabon Cinnamon Roll Cake

FB Source: Pampered Chef with Cathy Zastoupil

Original Source: Six Sisters' Stuff

Ingredients:
Cake:

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:

1. With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. 
3. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 
4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. 
5. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 

Serve warm (we like it straight out of the oven) or at room temperature.

Crunchy Honey Garlic Pork Chops

FB Source: Jana Guest

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbsp water
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 Tbsp chopped garlic
2 Tbsp butter
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp  ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce

Directions:

1. Whisk the eggs and water together in a shallow dish.
2. Mix the flour, salt, pepper, and garlic powder in another shallow dish.
3. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
4. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
5. Remove from the pan to a 9"x13" baking dish.
6. To make the glaze, saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
7. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Bake uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!