Chicken Lickin' Pork Chops

My friend told me about this recipe--raving about a crock pot pork chop recipe. I've had one I've used too in the past, but I thought I'd mix it up and try this one. Well, it was delicious! So moist and tasty. I was so pleased to throw it together in about 15 minutes before church, and come home from church--dinner all ready! Thanks Shauna for the recipe!


ingredients:
pork chops, enough for your family (I prefer boneless)
1/2 cup flour
1/2 tsp. dry ground mustard
1/2 tsp. pepper
1/2 tsp. garlic salt
1/4 cup water (more if you'll be cooking longer)
1 can chicken & rice soup (I used Roasted Garlic Cream of Mushroom--you can use your favorite)

directions:
1. Mix together flour, dry mustard, pepper and garlic salt. Dredge pork chops in mixture.

2. In a hot skillet, brown in butter or olive oil. This is just browning the top and bottom--not necessarily to cook all the way through--that will be done in the crock pot.

3. Place pork chops in crock pot. Pour water over and around the pork chops. Spoon the soup over the top of it all.

4. Cook 4-6 hours on low.

*Serve with stuffing, rice, noodles, and your favorite vegetable.

Read More

Raspberry Pretzel Jello

A friend brought this to my baby's blessing open house...and I was SO happy--it was delicious! Thanks Tami! We've enjoyed it ever since! You can mix and match the berries (using strawberries or raspberries) and the Jello (using strawberry jello, cherry or raspberry). Any which combination, it is SUPER good and a crowd pleaser for sure!

Mix:

2 cups crushed pretzels

2 Tbsp. sugar

3/4 cup melted butter

Pat with a fork into a 9x13" glass dish and bake at 375 for 15 minutes. Cool completely.

Beat together & spread over cooled crust:

8 oz. cream cheese (I use the low-fat cream cheese)

8 oz. cool whip (I use the light cool whip)

1 cup sugar

*Create a seal over the crust with this mixture...so the Jello liquid wont leak down into the pretzel crust.

Dissolve a 6 oz. raspberry (or your choice of flavor) Jello mix into 2 cups boiling water.

Add 20 oz. frozen raspberries (or strawberries).

Pour over mixture (GENTLY so as to not unearth the cream cheese/cool whip mixture).

Chill until firm. You can top with more cool whip if you want.

Read More

Church Potatoes (aka Funeral Potatoes)

These are commonly called "Funeral Potatoes" but that is rather morbid--and you can have them at happy times of year. We enjoy them at Easter and Christmas...they go GREAT with a nice ham dinner.

ingredients:

6 potatoes, diced and boiled*
(you can also use frozen hashbrowns, diced or shredded)

1 can cream of chicken soup

1/2 soup can of milk

1 cup sour cream

1 cups cheddar cheese, grated

1/4 cup grated onion (optional--I use 1 Tbsp. dried minced onion)

salt and pepper to taste

3 Tbsp. butter, melted

2 cups corn flakes, crushed

directions:

1. *Peel potatoes, dice into 1/2" pieces, place in large pot with water 1" above potatoes. Boil for 10-12 minutes until just tender. Drain.

2. While potatoes are boiling, mix soup, milk, sour cream, cheese, onion, salt and pepper together. This will be a sloppy mixture.

3. Add the potatoes to sloppy mixture. Toss and coat well. Pour into a 9x13" pan.

4. Toss crushed corn flakes with butter and sprinkle over potato mixture. Bake at 350 for 30-45 minutes or until hot and bubbly throughout.

Read More

Derby Pie

It's THAT time of year. Need a new pie to take to the Thanksgiving table or for your Christmas dinner--or BOTH!? This pie is EXCELLENT! If you like pecan pie--you'll LOVE this one--it's pecan pie with chocolate. It's easy to make, and it's yummy--a real crowd pleaser and requested every year!!


ingredients:
1 cup sugar
1 cup light corn syrup
4 eggs
1/2 cup butter, melted
1 cup chopped pecans or walnuts
1 cup chocolate chips
1 1/4 teaspoon vanilla

directions:
1. Preheat oven to 350.

2. Combine sugar, corn syrup and eggs in mixing bowl. Beat at low until well blended. Stir in remaining ingredients and pour into a 9" unbaked pie shell.

3. Bake 60-75 minutes or until set. (You may want to have a crust cover of tin foil)

Remove to rack to cool.

4. Serve with whipped cream or cool whip, if desired.

Read More

Fall-Off-The-Bone Ribs

I've made these a lot lately--for meals to take to people that have had babies, or just need a hand...and they are quite scrumptious. A little more expensive than your normal casserole, but an unforgettable dinner!

ingredients:
*country-style pork ribs
*barbecue sauce (your favorite, but I LOVE "Sweet Baby Ray's Award Winning Barbecue Sauce")

direction:
1. In a slow-cooker/crock-pot (a larger crock-pot works best, but a regular one will too) put the ribs in and put some (not too much) BBQ sauce over them.  Add apx 1/2 cup water in with the ribs.

2. Cook on low for 6-8 hours or on high for 4.

3. About 45 minutes before you want to eat, take the ribs out of the crock pot and put them in a 9x13" rectangular baking pan. Now SLATHER LIBERALLY your ribs in the BBQ sauce.

4. Bake for 25-40 minutes at 375...until sauce is nice and carmelized on the ribs.

*Serve with ANYTHING! Stuffing, rice-a-roni, broccoli, green beans, rolls, corn-on-the-cob, salad, etc. This meal is so good...and you have a PERFECT main dish!

Read More

Chicken Legs with Carrots and Cauliflower

I found this recipe a few years back and it is SO TASTY. I'm visiting my mother and she requested that I make this for her. REALLY simple and VERY yummy. It's a Martha Stewart recipe and is quite delicious. Thanks Martha!!!

ingredients:
1 lb. carrots (peeled and cut into 1 1/2" chunks OR baby carrots)
1 lb. cauliflower, cut into medium-size florets
1 1/2 tsp. coriander
3/4 tsp. cumin
Coarse salt and freshly ground pepper
4 whole chicken legs, skin on
1 Tbsp. lemon juice

directions:
1. Preheat oven to 475. In a large roasting pan (or roasting stone) combine carrots, cauliflower 1 tsp. coriander, 1/2 tsp. cumin, 3/4 tsp. salt, and 1/2 tsp pepper; arrange around sides of pan.

2. Place chicken legs along center of pan, and sprinkle with remaining 1/2 tsp. coriander and 1/4 tsp. cumin, season generously with salt and pepper.

3. Roast, stirring vegetables once, until chicken is well browned and crispy and and instant-read thermometer inserted in thigh (not touching bone) reads 180 degrees, 40-45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.

4. Meanwhile, add lemon juice to pan; with a wooden spoon, stir and scrape up drippings, mix in with vegetables. Serve!

Total Time: 1 hour
Serves: 4 adults, or 2 adults and several kids (lots of chicken on this)

Read More

Easy Homemade Taquitos

I made these tonight, and I got a lot of "Thank you for the yummy dinner"-s. They were super simple to put together, quick and yummy.

ingredients:
2 cups cooked, shredded chicken (I used 2 cans of canned chicken)
1 (10 oz) can mild enchilada sauce (I used 6 small packets of taco sauce from Taco Bell)
1 cup shredded cheese (your choice of type)
2 Tbsp. minced onion
1 (4 oz) can diced green chilies (optional)
1 tsp. garlic salt

3/4 cup vegetable oil
24 corn tortillas
Non-stick cooking spray

directions:
1. In a large bowl, combine first 6 ingredients; mix well. Set aside.

2. In small skillet, heat oil. Using tongs, dip tortillas in oil, about 4 seconds on each side; drain on paper towels. Keep warm.

3. Place 2 tablespoons chicken mixture onto each tortilla; roll jelly roll fashion. Place seam side down on a cookie sheet sprayed with cooking spray.

4. Bake at 400 for 15 minutes or until desired crispness. Good dipped in salsa, sour cream, or guacamole.

*Make the mixture to your family's pleasing--I don't think my kids would have liked it as much if I put a lot of enchilada sauce in it--so I put a few Taco Bell packets in it. I like diced green chilies, but left them out for the sake of my kids. It was really simple to make the mixture how we like....just start with the chicken and cheese, and add the rest as desired. This is NO FAIL!!

Read More