Peach Stuffed Pork Chops and Corries Carrot Cupcakes w/Cream Cheese Frosting

“If vegetables are a must on a diet. I suggest carrot cake.” - Jim Davis

A busy day at work does not mean you can't whip up an awesome tasty meal to enjoy after a hard and stressful day! Tonight, I tried Michelle's Peach Stuffed Pork Chops. I did have to adapt this recipe as my pork chops were not cut think enough to stuff so I simply topped the chops with the peach mixture. I also wanted to do something special for some of the people I work with and make them a delicious little treat that said "welcome back to school and good luck with the new academic year"! LOL! That is quite a mouth full so I KNEW that whatever I chose HAD to be good! I chose Corrie's Carrot Cupcakes with Cream Cheese Frosting. This desert is going to be sweet and rich, just like my wish for my colleagues new school year!

Michelle's Peach Stuffed Pork Chops
pg. 93 The Deen Family Cookbook

6 tbsp olive oil
Lg pinch of red pepper flakes
2/3 cup sliced peaches
1 cup Monterey Jack Cheese
1/4 tsp pepper
6 1/2 thick center-cut-bone in pork chops
salt

1. Preheat oven to 400 degrees. In a saucepan, stir in peaches, 2 tsp of sugar if desired, slightly cooking.

2. Heat 2 tbsp of the oil in a large skillet over medium heat. Add the pepper flakes and cook for 30 seconds. Sear the chops on one side until browned, 3 to 4 minutes. Turn the chops and add the peach mixture. Transfer the skillet to the oven to finish cooking about 8 - 10 minutes.

Corrie's Carrot Cupcakes with Cream Cheese Frosting
pg. 196 The Deen Family Cookbook


Cupcakes
3 cups flour
3 cups sugar
1 tbsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups veg oil
4 eggs
1 tbsp vanilla
1 cup walnuts
1 cup coconut
1 1/2 cups baby food carrots (3 4oz jars)

Frosting
One 8 oz cream cheese (soft)
4 tbsp butter
1 cup 10x sugar
1/2 tsp cinnamon

Garnish (optional)
3/4 choppedwalnuts

1. Preheat oven to 350 degrees. Line 32 cupcake tins with liners. Mix dry ingredients in a large mixing bowl. (flour, sugar, baking soda, cinnamon, and salt). In a different bowl, whisk oil, eggs, & vanilla. Stir the wet ingredients into the dry, then fold in the walnuts, coconut and carrot puree.

2. Fill the cups 1/2 full. Bake 30 minutes until golden or until a toothpick comes out clean.

3. Make frosting by mixing all ingredients together and after cupcakes are cool, generously frost!

4. To garnish roll edges in crushed walnuts.