Strawberry Cheesecake Shortcakes

So, this is one of the tastiest versions of a shortcake using the little Hostess Shortcakes that I have had.

Here's what you need:

1 quart of strawberries
1 small box Jello cheesecake flavored pudding mix, instant
1 package Hostess Shortcakes
You also need sugar, as desired, I simply forgot to include it, even though the sugar canister sits about a foot from where I took this picture!

Clean and slice your strawberries.

Add desired amount of sugar to the berries, I used about 4 tablespoons.

Squash strawberries, I use my pastry cutter for this, works great.

Make your Jello Pudding, cheesecake flavor, according to package directions.

Place pudding and strawberries in refrigerator to chill.

When ready to serve, place one shortcake on a plate, spoon chilled pudding over, and top with strawberries.

Jonah isn't big on strawberries, so I topped his with sliced bananas...it was a winner. 

 Caleb had his with strawberries and bananas!

Zesty Grilled Pork Chops

Hot off the grill for Mother's Day!

3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
1/4 teaspoon garlic powder
4 - 6 center cut pork chops

In a shallow glass container combine the first five ingredients; mix well. Remove a 1/4 cup for basting and refrigerate.Add pork chops, turning to coat. Refrigerate 3 hours or overnight, turning once. Drain chops, discard marinade. Grill, covered over medium-hot heat for 4 minutes. Turn, baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

It's been a while since I have posted. So very busy with the end of the school year. Drew comes home the 15th, Caleb graduates from high school the 18th and Jonah from 8th grade on the 25th. Somewhere in there is a party! Good times and I am so blessed to be a part of it all.

What's new....

                 

     

Doug and I got a new grill for Mother/Father's Day. So far, we love it. It's the "somewhat new" infrared technology and is definitely different than a traditional gas grill. The idea is that is gets very hot quickly and maintains an even cooking temperature over the entire gill surface. It is easier to get a good sear on the meat to lock in the juices.  Also, due to the design, there are almost no flare-ups. Two nights ago I grilled burgers and last night some round steak cut in strips with grilled peppers and onions. Both were de-lish, especially the burgers! I think chicken is in the near future....