Banana Cream Cheescake

I made this for Todd's farewell. It was in the Kraft Foods magazine, which I love, love, love.

1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. lemon juice
1-1/2 cups milk
1-1/2 cups thawed COOL WHIP Whipped Topping

Heat oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas.

Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be very thin.) Pour into crust.

Bake 45 to 50 to min. or until center is almost set. Cool. Refrigerate 4 hours. Top with Cool Whip. Refrigerate leftovers.

Maple Pork Chops

So I got this recipe off of the food network channel that I watched while doing that stupid glucose test with pregnancy. I know that the ingredients sound like they don't go together, but we just made it tonight and it was soooo good.

Ingredients:
Pork chops (obviously. I used 4)
salt and pepper
1 c. maple syrup
2 tbsp. mustard
2 cloves garlic
1/4 tsp ground ginger

Thaw pork chops completely. Salt and pepper both sides. Brown the meat in oil in a frying pan. Mix remaining ingredients and pour over meat. Continue to cook until pork is done and sauce has thickened.

The show cooked it with brusselsprouts, but many people don't like those so we cooked them with carrots and the sauce even tasted good on the cooked carrots. But do what ever you like.