Kansas City Pork Chops with Bell Peppers stuffed with potatoes, and Blueberry and Coconut Cake


Kansas City Pork Chops

  • 6  Lean Cut thick Pork Chops
  • 1/2 Cup of Light Brown Sugar
  • Can of Tomato Sauce
  • 1/2 Cup of Ketchup
  • Lemon Juice from a lemon
  • Pepper
  • Salt
  • White Onion
  • 2 More Lemons Sliced

Twice Baked Potatoes in Bell Peppers

  • 3 lbs of potatoes (Cubed and boiled)
  • 1/2 Stick of Butter
  • 1 Cup of Sour Cream
  • Salt
  • Pepper
  • Garlic Powder
  • Dried Basil
  • Small Onion minced
  • Green Bell Peppers blanche in water to make tender
  • Cup of Sharp Cheddar Cheese

Coconut Blueberry Dessert

  • 1 box of yellow cake mix
  • 1/3 Cup of Vegetable Oil
  • 1/2 Cup of Whole Milk
  • 1 tsp of Vanilla Flavoring
  • 3 Jumbo Eggs
  • 3/4 Cup of Blueberries


Kansas City Pork Chops: Preheat over to 375 degrees. Spray Baking Dish with Cooking Spray, place pork chops in dish. In a separate bowl, add brown sugar, tomato sauce, ketchup, lemon, pepper and salt and stir until well blended. place a sprinkle of brown sugar on each chop. Slice a White Onion and place a slice on each pork chop. Slice a lemon, and remove the seeds, lay 2 pieces on each chop. Sprinkle Pepper and Salt on top. Spoon sauce over each chop. Cover with tin foil. Bake for 30 minutes.

Twice Baked Potatoes in Bell Peppers: Cube and boil potatoes, add butter, sour cream, salt, pepper, dried basil, onion, and cheese and cream with mixer. Cut top of bell pepper and split down center, remove seeds and membrane. Spoon in potato mixture. Top with Cheese and put in oven on 350 degrees until cheese melts.

Coconut Blueberry Cake: mix 1 box of yellow cake mix smooth out lumps, add 1/3 Cup of Vegetable Oil, 1/2 Cup of Whole Milk, 1 tsp of Vanilla Flavoring, add eggs one at a time and mix well after each one. Gently stir in blueberries. Pour into a 9 x 13 Baking dish and Bake on 350 degrees for 30 to 35 minutes. Once Cake is done poke whole in cake with a fork. Melt a stick of butter and add a cup of sugar, add a cup of milk, add a 1/2 cup of blueberries and pour over cake. Add a cup of coconut flakes on top of cake. Add large tub of whipped topping. Add more coconut and top with a few blueberries and refrigerate cake.

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