Crunchy Cheese Sticks

I like these crunchy cheese sticks, but not the way my husband does. He LOVES them. I am always asking him for suggestions while meal planning, but it's really more like pulling teeth. So this week, when he suggested these, I called up his momma and got the recipe. It usually takes me several attempts to get her recipes right, but I think I nailed this one on the first try. : )

1/2 cup butter

2 cups flour

1/8 tsp cayenne pepper (then I added about 1/16 more)

4 oz (1 cup) shredded cheddar cheese

1 tsp salt

1. Beat ingredients well, then add 5 tbsps cold water (I added a few tablespoons more).
2. Roll mixture into a ball and refrigerate about ten minutes.
3. Roll out until pretty thin, but not too thin. (Vague, I know, but really just about1/4 inch.)
4. Cut into strips. (I used a pizza cutter.)
5. Place on cookie sheet and bake in preheated 400 degree oven for about 12 minutes, or until brown on top. (I baked mine for almost 20 minutes because the hubby likes them crispy.)

Voila! You have yourself a nice batch of cheese sticks. We ate ours with chicken noodle soup.

Honey-Teriyaki Pineapple Pork Chops

: ) For Sabrina...

I actually got this recipe out of a Biggest Loser Family Cookbook, but I found it on this site for anyone else who wants it. Of course, I have kind of changed it and made it my own. Especially the cooking time. It takes much longer in my oven than what the recipe calls for. I just kind of flip it so it cooks evenly and take it out when I know it's done. And I definitely don't own a sprayer, i just lightly brush with olive oil.

Here's the recipe:

Makes 4 servingsOlive oil in a sprayer (not store-bought spray that contains propellant) 4 (4-ounce) trimmed boneless pork loin chops (3 1/2-4 1/2-ounce chops are OK), about 3/4" thick1 teaspoon garlic powderSalt, to tasteGround black pepper, to taste8 teaspoons honey teriyaki marinade and sauce (such as Ken's Steak House Marinade and Sauce)4 slices canned pineapple slices in juice, drained

Preheat the broiler.

Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.

Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2 minutes (be sure to leave the oven door open a crack when broiling).

Turn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices.

Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

Nutrition at a GlancePer serving: 199 calories, 26 g protein, 13 g carbohydrates, 5 g fat (1 g saturated), 75 mg cholesterol, trace fiber, 234 mg sodium