Ingredients

• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 pork loin chops, 1 inch thick
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 3 cloves garlic, diced
• 1 tablespoon dried basil
• 2 1/2 teaspoons balsamic vinegar
• 4 ounces feta cheese, crumbled

Directions

1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Chocolate Covered Strawberries

Ingredients

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Directions

1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool

Pizza Pie

Ingredients

• 1 15-ounce package (2 crusts) folded refrigerated unbaked piecrusts
• 1 tablespoon cornmeal
• 1/2 pound bulk Italian sausage or pork sausage
• 1/2 of a 3-1/2-ounce package sliced pepperoni
• 1 4-ounce can mushroom stems and pieces, drained
• 2 cups shredded mozzarella and/or cheddar cheese (8 ounces)
• 1 cup Hot and Spicy Pizza sauce
• 1 teaspoon milk or water

Directions

1. Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.
2. Meanwhile, cook sausage until brown; add pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in mushrooms.
3. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese.
4. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
5. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

Scott's Coast-to-Coast Famous Chicken Wings

Ingredients

• 1 gallon peanut oil
• 25 chicken wings, segmented and patted dry with paper towels
• 1/3 cup unsalted butter, melted
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)
• 1 tablespoon garlic powder
• 1 tablespoon coarse-ground black pepper

Directions

1. Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C).
2. Gently add the wings, one at a time, to the hot oil. Stir gently to assure the wings do not stick together. Fry the chicken wings in the preheated oil until cooked through and the are floating gently atop the oil, about 15 minutes. An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C).
3. Stir the melted butter, hot pepper sauce, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.

Footnotes

Cook's Notes: For a 'medium hot' wing, add 1 tablespoon red pepper flakes to the wing sauce. For a truly 'hot' wing, add 2 tablespoon white vinegar, 1 tablespoon red pepper flakes, and 1 tablespoon of your favorite super-hot hot sauce to the wing sauce.