User Login

Episode 3 - Stuffed Porkchops


Laughing Cow garlic and herb cheese

Grated cheddar cheese

Tony Chachere’s Famous Creole Seasoning

Thick cut bacon

Garlic powder

Non-seasoned bread crumbs


Pepper holder


1. Use a paring knife to cut off the stem of the jalapenos and cut out the seeds.

2. Mix the other ingredients together and spoon into the hollow peppers. Don’t over fill the peppers because the chees will expand.


3. Wrap one slice of bacon around the outside of the bacon and secure with a toothpick.

4. Place the pepper in the pepper stand and place on the grill in indirect heat for 30-45 minutes until done. When done they will be brown on the top and the bottom will start getting soft.


Boneless pork loin chop about 1 ½ " thick

Cajun jalapeno boudan

Olive oil

Tony Chachere’s Famous Creole Seasoning


1. Use a knife to cut a whole into the pork loin creating a pocket, but don’t cut all the way through the pork.

2. Stuff the boudan into the pork pocket, and stick a toothpick through the top of the pork to keep the stuffing in.

3. Spray oil olive lightly on the pork to avoid sticking and sprinkle them with Tony Chachere’s Famous Creole Seasoning.

4. Put them on the grill in direct heat for 45-50 minutes depending upon the thickness of the meat.

Russet potatoes
1 Onion
Olive Oil
Garlic Salt
Aluminum Foil
Black Pepper

Russet potatoes1 OnionOlive OilGarlic SaltBaconAluminum FoilBlack Pepper

1. Preheat the oven to 450

2. Sprinkle the olive oil (or butter) on the bottom of a cast iron skillet.

3. Thinly slice the onion and place on the bottom of the skillet, slice the potatoes and add to the skillet

4. Season with garlic salt and black pepper

5. Slice pre-baked bacon and add to the mixture

6. Cover the skillet with aluminum foil and bake in the oven for about 45 minutes, but check half way through and stir the potatoes


1 Onion

3 lbs. of yellow squash (you could also use zucchini)


Large pot

7 oz. can of green chilies

1 can Eagle Brand Sweet Condensed milk

3 eggs

¼ Butter

2 sleeves of Ritz Crackers


1. Slice the onion and put in the large pot.

2. Slice the squash and also add to the pot.

3. Add enough water to cover the top of the vegetables and boil for 15-20 minutes, until the vegetables are soft but not fully cooked.

4. Strain the water out of the squash, and allow the squash to cool – this is very important. If you add in the egg before it cools you’ll end up with scrambled eggs in your casserole.

5. Add 2 cups cheddar cheese into the squash, the canned green chilies (undrained), the can of Eagle Brand sweet condensed milk, the butter and three eggs. Stir. Add about a tablespoon of black pepper and garlic salt.

6. Pour into a large greased pan. Pour extra cheddar cheese on the top and cook in the oven at 350 degrees for 25 minutes.

7. After you take the squash out of the oven, pour crushed Ritz crackers on top, and put it back in the oven for an additonal 10 minutes.

1 Box Nilla Wafers

3-4 bananas

1 large box of instant vanilla pudding

1 small box instant banana pudding

1 can eagle brand milk

1 tub of Cool Whip (8 oz.)

1 8 oz. bar of cream cheese

4 cups of milk
1. Layer the bottom of a 13x9" dish with Nilla wafers. Slice bananas and make a layer of them on top of the Nilla wafers. Set aside.

2. Mix pudding and milk in a large mixing bowl, mix well. While mixing pour in Eagle Brand milk and the softened cream cheese. Mix until creamy.

3. Continue mixing as you fold in the cool whip and mix until it’s well blended.

4. Pour pudding mixture into the pan with wafers and bananas and smooth the surface with a spoon.

5. Place wafers around the outside of the dish and then crush the leftover wafers and sprinkle on the top.

6. Place in the refrigerator to firm for 45 min. Then serve.

Tyler Fire Administration

1718 W Houston Tyler, TX 75702
Main: (903) 535-0005

Email: firechief@tylertexas.com
Business Hours: 8 a.m. - 5 p.m. - Monday - Friday