http-equiv='refresh'/> Tin TeePee/Log Cabin: Another Sunday Blog

Sunday, November 14, 2010

Another Sunday Blog

Here are the recipes for the pork chops and the pretzels.  Brenda, when I come south I will bring a catalog for the Private Quarters stuff. 


These were so good and the recipe came from a Midwest Living magazine my friend Shirley had. They would make great Christmas hostess gifts packaged pretty.

2/3 cup vegetable oil

½ cup sugar

2 tsp cinnamon

16oz package small pretzel twists

In large roasting pan stir together oil, sugar and cinnamon. Add pretzels, tossing to coat well. Bake uncovered in a 300 degree oven for 30 minutes. Store in an airtight container.



4 ½ inch boneless pork loin chops, trimmed

1 tsp dried thyme

1 ½ TBS butter

½ cup chopped onion

½ cup chopped/peeled tart apple

¾ cup corn bread stuffing mix, crushed (I have used whatever stuffing mix I have on hand)

¼ cup water

Preheat oven to 450 degrees. Season pork with ½ tsp dried thyme, salt and pepper. Melt butter in heavy skillet, add pork chops and cook until done. Transfer chops to small baking dish.

Melt remaining 1 TBS butter in same skillet over medium-high heat.

Add chopped onion and apple to skillet and sauté until beginning to soften, about 5 minutes.

Add stuffing mix, water and remaining ½ tsp thyme. Stir until water is absorbed and stuffing is moist, about 30 seconds.

Mound ¼ of stuffing mixture on top of each pork chop. Bake until stuffing is crisp and beginning to brown, about 5 minutes.

I’ve had this recipe forever and don’t remember where it came from.


  1. Thanks for the recipes. I will definitely make the pretzels they sound yummy.

  2. Yes, thanks for sharing the pretzel recipe...can't wait to make some.

  3. Mary Lou MontgomeryNovember 14, 2010 at 9:14 PM

    Am ready to try pretzels, do you know if you should use the unsalted pretzels? Made sense but thought I better check. Thanks! Love the picture of Emmi on the coffee table/bed! I had a large black poodle that laid like that all the time.

  4. thanks for the recipes, Janna..going to have to give them a try!!

  5. Path to original recipe. Note it does not specify salted or non-salted pretzels. Janna, what do you use?

  6. Sorry forgot the path.


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