Puff Pastry Sticky Buns

Puff Pastry Sticky Buns
This Recipe Is A Much Easier Version!
Difficulty: Easy

Ingredients
12 tbsp (1 1/2 sticks) unsalted butter
12 tbsp light brown sugar, lightly packed
1/2 cup pecans, chopped 
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
2 tbsp unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
1 cup pecans chopped
3 tsp ground cinnamon
1 cup golden raisins

Directions
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In each muffin tin, add 1 tbsp of butter and Place 1 rounded tbsp of brown sugar on top of butter. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar.  Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 tsp of the cinnamon, 1/2 cup chopped pecans and 1/2 cup of the raisins. Starting with the end nearest you, roll like a jelly roll around the filling, finishing the roll with the seam side down.
Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.  Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

Yields 12

Apple Cider Pork Chops

Apple Cider Pork Chops
Served With Rice And Black Eyed Peas
Difficulty: Easy

Brining Prior To Grilling Helps Retain Moisture In The Pork Chops!

Ingredients
4 thick center cut pork chops
5 cups apple cider, divided
3 tbsp salt
2 cups apple, cubed
3/4 cup golden raisin
2 tsp garlic powder
2 tbsp butter
1 tbsp brown sugar
salt
pepper
olive oil for coating

Directions
Place the pork chops in a large freezer bag with 4 cups of apple cider and 3 tbsp. of salt, release as much air out of the bag before sealing.  Place pork into the refrigerator to brine for at least 4 hours.  Drain pork from the liquid and wipe off excess liquid; coat chops with olive oil and dust with garlic powder, salt and pepper.  prepare outdoor grill and cook the chops according your likeness.  The grilling time will vary according to the thickness of the chops.  Internal temperature for medium is 155 Degrees F and for well done is 170 Degrees F.  To prepare the apples; in a large skillet over medium heat, melt butter and sauté the apples until slightly tender.  Add brown sugar, raisins and 1 cup of apple cider. Reduced on high heat the apple cider until liquid is reduced by half.  Let grilled chop rest for 5 minutes before topping the chops with the sautéed apples and raisin.
Serves 4