Pork Chops 3 ways

Cheesey
Ingredients

1/2 pound thin cut pork chops (5)

1/2 small onion, sliced

1/4 cup Hellman’s mayonnaise (or more, if you really love mayo)

4 oz Kraft extra sharp cheddar cheese, shredded

sea salt, black pepper, to taste



Directions

Bring the oven to 350 degrees F. Using a meat hammer (or any other appropriate kitchen utensil) tenderize the meat on each side.

Place meat side by side on a baking sheet lined with Reynold’s aluminum foil.

Season the pork with salt and pepper and then spread sliced onions on top. Spread Hellman’s mayonnaise over meat and onion and then top with Kraft shredded cheese.

Bake 35-45 minutes until cheese is bubbly on top and meat is cooked through to about 165.

Ranch Dinner

Ingredients

4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil  (Pompeian or your brand of choice, but I recommend staying with extra virgin olive oil.)
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced



Instructions:

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.

Place pork chops, potatoes and green beans onto the baking sheet. Drizzle with oil, sprinkle with Ranch Seasoning and garlic as well as salt and pepper.


Roast in the oven until the pork is completely cooked through, about 20-22 minutes (if you’re using a thermometer, the internal temperature should be 140 degrees F). Then broil for 2-3 minutes, or until caramelized and slightly charred.


Cream Soup Dinner

Ingredients

4 boneless pork chops

2 C. Uncle Ben’s cooked rice

1 10.5 oz. can cream of mushroom soup

1 C. frozen peas and carrots, thawed

1/4 C.  milk

1/2 C. French’s French Fried Onions

1/2 C. grated cheddar cheese

pinch of  salt

my house seasoning mix – (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1 T olive oil

Instructions

In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well-greased 9×9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.

Slow Cooker Post Roast

Serves 5

INGREDIENTS
3 pounds chuck roast
Salt, to taste
Pepper, to taste
1 ounce dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

PREPARATION
1. Place the chuck roast in a 7-quart slow cooker.
2. Sprinkle on salt, pepper, and onion soup pack. Top with vegetables and water.
3. Cook on low for 8 hours, or high for 4-5 hours.
4. Enjoy!

Smothered Pork Chops

Ingredients :

1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk

Chopped fresh parsley or green onions, for garnish, optional


Directions :

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Lemon Butter Baked Shrimp

1 lb. raw shrimp, cleaned, peeled and deveined
8 Tbs. butter (1 stick), melted
3 cloves garlic, minced (my addition)
1 packet of Good Seasons Italian all natural seasoning
1 1/2 lemon, sliced into circles
1 Tbs. dried parsley leaves
1 tsp. black pepper, ground

How to make it :

Preheat the oven to 350 degrees F.
In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.
Arrange the lemon slices on top of butter, forming a single layer.
Arrange the cleaned and deveined shrimp on top of the lemon slices.
Sprinkle the Italian Seasoning over the shrimp.
Sprinkle the parsley flakes and pepper on top of that.
Bake uncovered in the preheated oven for 15 minutes.

Hearty One Pot Dinners

MMM good
http://12tomatoes.com/12-hearty-dinners/
http://www.mrfood.com/One-Pots/36-Quick-and-Easy-One-Pot-Meals/

Steak Diane

(makes 4 servings)

Ingredients

1/2 cup beef broth
4 teaspoons Worcestershire sauce
3 teaspoons Dijon mustard
4 center cut beef tenderloin steaks (about 6oz each)
salt
3 tablespoons butter
1/2 cup finely minced shallots
4oz oyster mushrooms, sliced
2 cloves garlic, minced
4 tablespoons brandy
1/3 cup heavy cream
Freshly ground black pepper
1 tablespoon minced parsley
1 tablespoon minced chives

Directions

Whisk together the broth, Worcestershire sauce, and mustard. Set aside. Pound the steaks thin, then sprinkle both sides with salt and pepper and set aside at room temperature for 15-30 minutes.

Add 2 tablespoons butter to a skillet over medium-high heat. Pat the steaks dry with a paper towel. Turn the heat up to high, and sear the meat for 1-2 minutes, then turn and sear the other side. Remove to a cutting board, tent with foil, and let the steaks rest.

In the skillet, saute the shallots on medium-high heat, stirring a few times. Add the mushrooms, garlic, and remaining tablespoon of butter to the pan. Stir, mixing well and stirring until the mushrooms release their liquid and the liquid evaporates (about 2 minutes). Add the brandy and light with a match to flambe. Continue to cook, lightly shaking the pan by the handle to stir until the flame dies down.

Stir in the broth mixture and bring to a boil. Cook until thickened (about 2-3 minutes), stirring often. Stir in the cream and add the steaks and any accumulated juices to the pan and cook, turning the steaks in the sauce until warmed through and the sauce has thickened. Transfer the steaks to serving plates. Stir the parsley and chives into the sauce, and pour the sauce over the steaks to serve.
Enjoy!

Recipe adapted from Simply Recipes

No Peek Chicken

Ingredients
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can Campbell’s cream of mushroom soup
1 can Campbell’s cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Tyson Chicken breasts or tenders





Instructions
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”

Baked Pork Chops

Ingredients

4 boneless pork chops

2 C. Uncle Ben’s cooked rice

1 10.5 oz. can Campbell’s cream of mushroom soup

1 C. Green Giant frozen peas and carrots, thawed

1/4 C. TruMoo milk

1/2 C. French’s French Fried Onions

1/2 C. Kraft grated cheddar cheese

pinch of Morton salt

my house seasoning mix – see below

my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1 T. Bertolli olive oil

Instructions

In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well-greased 9×9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.

Rival Casserole in a Crock Pot

Ingredients
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can Hunt’s tomato sauce
1 (15 oz.) can Hunt’s stewed tomatoes
1 tsp. McCormick oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. Barilla bowtie pasta, cooked
1/2 cup Kraft parmesan cheese, shredded
1 1/2 cup Kraft mozzarella, shredded

Instructions:

Brown ground beef, onion and garlic.  Put in a slow cooker, add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.  Add the remaining ingredients during the last 30 minutes of cooking, mix well and turn crock-pot to high. Save some of the mozzarella, add it on top and let it melt.

Lemon Drop Martini

INGREDIENTS

1¼ oz. Smirnoff No. 21 Vodka
¼ oz. triple sec
¾ oz. lemon juice

DIRECTIONS

In a shaker with ice, add Smirnoff No. 21 Vodka, triple sec, and lemon juice.
Shake well.
Strain into chilled martini glass rimmed with sugar (optional).

Caramel Apple Mimosas

INGREDIENTS

2 tbsp. Caramel
2 tbsp. cinnamon sugar
1 c. apple cider
8 oz. caramel vodka
1 bottle champagne
Apple slices, for garnish

DIRECTIONS

In a small dish, pour caramel sauce. In another small dish, pour cinnamon sugar. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar.
Pour apple cider, caramel vodka, and top with champagne into flutes.
Garnish with an apple slice and serve.

Frito Taco Casserole

30min to prepare serves 6-8

INGREDIENTS

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F.
In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9x13-inch baking dish.
Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
Remove from oven, top with remaining Fritos and serve hot.

Recipe adapted from CooKen-Casseroles

Mountain Dew Apple Dumplings

2 granny smith apples
2 cans crescent rolls
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
cinnamon, to sprinkle
1 can Mountain Dew

How to make it :

Peel and core apples. Cut apples into 8 slices each. Roll each slice into a crescent roll. Place in a 9x13 lightly buttered pan.
Melt butter, then add sugar, and barely stir. Add vanilla, stir, and pour over apples. Then pour the Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees F for 40 minutes.

Easy slow cooker spaghetti and meatballs

Ingredients

Spaghetti noodles (dry)
Frozen meatballs
1 can of tomato/pasta sauce
1 small can of tomato paste
olive oil
Salt and pepper to taste


Optional
1 teaspoon oregano
¼ crushed red pepper flakes
Shredded cheese

Directions
1) Break up spaghetti noodles and toss in slow cooker.
2) Add jar of pasta sauce of your choosing. Then add in the tomato paste.
3) Add in 1 cup of water and 1 tablespoon olive oil. Add in extra desired seasoning.
4) Add in frozen meatballs.
5) Set on high for 2-3 hrs or low on 4-6. You will need to leave it in longer if you use thicker noodles. Sprinkle shredded cheese on top and cook for 10 minutes more, or until cheese melts.

Enjoy spaghetti and meatballs? Share this recipe with family and friends!

5 Minute Rice Krispie Treat

Serves 12

5-MINUTE MICROWAVE RICE KRISPIE TREATS

Ingredients

1/2 c. butter (1 stick)
1 (16 oz.) bag mini marshmallows
9 c. puffed rice cereal (i.e. Rice Krispies)

Instructions

Grease a 9x13 baking dish and set aside.

Place butter and marshmallows in a LARGE microwave-safe bowl (*see note below if you do not have a large microwave safe bowl) and microwave on high for 1 minute.
Remove bowl from microwave and stir.
Return bowl to microwave and microwave another 30 seconds.
Stir again until marshmallows and butter are completely melted together. You only want it JUST melted.
Fold in rice cereal until well combined.
Place mixture in prepared 9x13 dish and press down evenly (spray a little cooking spray on your hands to prevent sticking).
Allow to cool and serve**
Notes

*If you don't have a large microwave-safe bowl, melt the marshmallows and butter in a medium-sized bowl and place rice krispies in a large bowl. Add the melted marshmallow mixture to the rice krispies (instead of adding the rice krispies to the marshmallows... see video (coming soon) for clarification.

**Though these can be served immediately, they taste best when cooled to room temperature.

More Crockpot Recipes

http://www.thecountrycook.net/2015/04/45-most-popular-crock-pot-recipes.html
http://www.delish.com/cooking/g3849/best-slow-cooker-recipes/
https://www.aspicyperspective.com/yeast-rolls-recipe-crockpot-bread/2/
https://www.tasteofhome.com/recipes/slow-cooker-mushroom-rice-pilaf
https://www.tasteofhome.com/collection/impressive-slow-cooker-recipes/
https://showmetheyummy.com/slow-cooker-carnitas-recipe/
https://cookiesandcups.com/crock-pot-candy/

Chicken Recipes

http://communitytable.parade.com/507383/lorilange/25-grilled-chicken-recipes-to-make-this-year/
http://www.recipegirl.com/2015/12/23/chicken-with-mustard/
http://www.recipegirl.com/2007/10/16/roasted-chicken-noodle-soup/

Almond Joy Cookies

Ingredients:

1 14 oz Bag Sweetened coconut flakes
2 CUPS Semi-sweet chocolate chips
2/3 CUP Chopped lightly salted almonds
1 14 oz Can Sweetened condensed milk

Directions:

Preheat the oven to 325°F.
Line a large baking sheet with parchment paper and set aside.
In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.Stir until combined.
Scoop out dough with a cookie scoop onto prepared baking sheet.
Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
Let cool on baking sheet.
Enjoy!!

Egg Rolls without Frying

Ingredients:

1/2 tbsp olive oil
1 tsp sesame oil
1 cup green cabbage, sliced
1 carrot, shredded
5 green onions, chopped
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 slice of bacon, chopped
1/2 lb ground pork
12 egg roll wrappers
Salt and pepper (to taste)
Additional sesame oil for brushing once egg roll is wrapped

Directions:

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Heat the olive oil and sesame oil in a wok or large skillet over medium heat.

Add the sliced cabbage, shredded carrot and chopped green onions to the pan. Cook and stir for about 1 minute.

Next add the garlic, ginger, bacon and ground pork. Break the meat up into pieces and stir until the pork is completely cooked through and no longer pink. Set mixture aside and let cool.

Once the mixture has cooled, scoop 1/4 cup into an egg roll wrapper.

Fold two opposite corners towards the middle and roll it up (like a burrito).

Once rolled, place the egg rolls on the parchment lined baking sheet and brush with sesame oil.

Bake for 12-14 minutes. They should be golden brown when done. Serve warm and enjoy!

Also try one cup mashed, one cup dressing and one cup turkey mixed as filling with dipping sauce of
1 c cranberry  jelly, 1/3 cider vinegar, 1/2 c sugar