Local Cooks Publish Favorite Recipes

Looking for something different to prepare this Memorial Day weekend? Check out these recipes submitted to the Taste of Home website by local residents.

And, if you have a special recipe you'd like to share with Bloomingdale-Riverview Patch readers, send it to local editor D'Ann White at dann.white@patch.com. We'd love to hear from you.

Flavorful Pork Chops

by Patti Leonard of Valrico

Ingredients

•  4 bone-in pork loin chops (8 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/4 cup sliced onion
•  2 garlic cloves, minced
• 1/2 cup Worcestershire sauce
• 3 tablespoons honey
• 1 tablespoon Dijon mustard

Directions

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.
• In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender. Yield: 4 servings.

 Fancy Mousse Towers

by Christine Dohlmar of Valrico

 Ingredients

• 1/3 cup cold heavy whipping cream
• 2 tablespoons cold 2% milk
• 2 tablespoons instant chocolate fudge pudding mix
• 2 tablespoons chocolate syrup
•  6 chocolate wafers
•  Whipped cream, chocolate garnish and fresh mint, optional

Directions

• In a small bowl, beat the cream, milk and pudding mix until stiff peaks form. Transfer to a small resealable plastic bag; cut a small hole in the corner of the bag.
• Drizzle two serving plates with chocolate syrup. Place a chocolate wafer in the center of each plate; pipe with some of the pudding mixture. Repeat layers twice. Garnish with whipped cream, chocolate and mint if desired. Yield: 2 servings.

Apple-Topped Cake

by David Heppner of Brandon

Ingredients

• 3 tablespoons butter, softened
• 3/4 cup sugar
• 1 egg
• 1 egg white
• 1 cup vanilla yogurt
• 1/3 cup unsweetened applesauce
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups chopped peeled apples
• 2 tablespoons chopped walnuts
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice

Directions

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the egg, egg white, yogurt, applesauce, oil and vanilla; beat until smooth. Combine the dry ingredients; add to butter mixture, beating just until moistened.
• Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with apples and walnuts. Combine the brown sugar, cinnamon and allspice; sprinkle over top.
• Bake at 375° for 47-52 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.