Prep 10 m Cook 10 m Ready In 20 m Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside. Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute

Prep 4 h 5 m Cook 20 m Ready In 4 h 30 m Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce. Preheat oven to 375 degrees F (190 degrees C). Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot

Prep 20 m Cook 20 m Ready In 40 m Place the bacon in a large skillet over medium-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent. In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice

Prep 20 m Cook 5 h Ready In 5 h 20 m In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls

Prep 2 h Cook 1 h Ready In 3 h 10 m Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours. Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it. Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees

Prep 20 m Cook 30 m Ready In 50 m Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook for 8 to 10 minutes, or until tender. Drain, and mash. While the potatoes are cooking, crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease, then stir in the golden mushroom soup. Transfer to an 8 inch square baking dish, and place the slices of cheese over the meat. Spread the mashed potatoes evenly over the top. Dot with butter. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown