Chocolate Covered Clementines

I love the chocolate oranges you find during the holidays, but I'd never tried REAL oranges dipped in chocolate! And it's so easy! And juicy!

Chocolate Covered Clementines
by Brooke Hochstein

• Dark Chocolate
• White Chocolate
  
• Clementines

Peel the clementines and separate the slices. (I left two together sometimes if they were really small). Melt the dark chocolate. Dip the slices in the dark chocolate, lift out with a fork and tap on the side of the bowl to shed the excess. Place on wax paper to harden. When you've finished dipping all the slices, melt the white chocolate. Drizzle white chocolate over the covered slices for garnish. For best taste, refrigerate and eat chilled.

NOTES: I didn't list quantities because that's all up to the candy maker. I would probably only dip half the slice next time. It would probably be prettier.

Pork Chop and Pineapple Pie

I love Paula Dean. Justin loves her food. He couldn't say enough about how much he loved this meal. He was disappointed when I made pork chops a few days later and didn't make this again. I didn't do it exactly her way, since we only have a gas grill and it was below freezing outside, but it sounds like a fun way to cook when you have guests over. I'll list her original recipe, and then explain how I cooked it.

Pork Chop and Pineapple Pie
by Paula Dean

• 1 boneless pork chop per person
• 1 slice red onion per person
• 1 slice green bell pepper per person
• 2 canned pineapple slices per person
• 1 tablespoon teriyaki sauce per person
• 1 tablespoon margarine or butter per person
• Salt and pepper

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the butter and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.

When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.

NOTES: First off, Paula loves butter, so I cut it down to about 1/4 of what she asks for. And that is still usually a bit more than I'd like. I didn't marinate this at all, since I usually don't think about dinner till 1/2 hour before I want to eat. I browned the pork chops a bit on each side first, splashed them with teriyaki sauce, then added the veggies and pineapple. I put a small square of butter in each of the pineapple holes and splashed more teriyaki sauce on it. I cooked these covered in my chicken fryer for about 15 minutes until we were ready to eat! I noticed some people mentioned they added cheese and bacon and such, but I thought it was great just the way it was listed (minus a lot of butter)! I served it with rice pilaf.