“healthy lifestyle foods”

I’ve made this twice before and both times it was a total crowd pleaser. My husband wants me to make one for him to bake on a Tuesday, but doing all the prep on a Monday after work will be challenging, especially since I like to simmer the sauce for the full four hours. How far in advance can I make the sauce and what’s the best way to store it, if I make it in advance?
I’m making right now, and am hoping it doesn’t spill over. I don’t know the of my bunt pan but it seems like a lot of batter for it and I don’t know how much this cake rises…I put a baking tray underneath just in case
Hi Lynn! Yes, you definitely can. Personally I would leave it unbaked and freeze it like that, and just thaw it overnight and bake it the next day. But you can absolutely bake it, freeze it, thaw it, and reheat it. Please let me know if you need any other information. Thanks Lynn!
I made these tonight and followed directions as it said…if they are to be finished off in the oven they should be seared WAY less. I had about 1 inch thick pork chops and by the time I finished searing both sides they were way overdone. I didn’t put them in the oven because I knew they would be almost inedible. Good crust recipe though, but if you cook it as this recipe says, you’re going to be chewing on rubber.
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Pork chops come in a variety of cuts and sizes, much like beef steaks. All pork chops come from the loin of the animal, which runs from the shoulder to the hip. Get some tips on cooking pork chops and find new pork chop recipes. 
This looks and sounds delish! I am planning to make this for Christmas’s dinner. Do you think i would be able to make meat sauce in the crockpot ? Or do you suggest to stick with the regular stove top. If the crockpot how long would you suggest?
Hello Jayson! I recommend using self-rising flavor. I updated this recipe and the cake flour comment must be old. I am sorry the cake did not come out well, but I have tested this recipe hundreds of times and it’s always great. I hope you give another try. Thanks for trying my recipe.
Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “Crumb layer” . Chill until set, about 30 minutes.
You can prepare this delectable dessert in no time. To change this cake to your family’s liking, try different flavors of instant pudding or different ice cream toppings. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Meet the Cook: When I was a girl, this was my family’s favorite Sunday cake. Since I’m “nuts” about nuts, I added the pecans. It became our youngsters’ favorite as well. My husband and I have four grown children and seven grandchildren. -Arlene Grenz, Linton, North Dakota
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.