THE BEST EVER PORK CHOPS
Crockpot Ranch Pork chops:
package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix
In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes
MEXICAN BEEF CASSEROLE
(Easy and tasty is this casserole and encases all the flavors of what a good Mexican dish is suppose to have! Give this one a try.)
Ingredients:
1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers
Directions:
Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8x12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Yields 24 Cupcakes with Frosting
Ingredients
Cupcakes:
1/4 Cup Butter, Softened
3/4 Cup Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/3 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger
Frosting:
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!
Reese's Brownie Cheesecake Bars
Ingredients
Reese's Pieces
Eggs, Oil (for brownie mix)
Chocolate Fudge Brownie Mix
Chocolate Chips
Cream Cheese
Peanut Butter
Sweetened Condensed Milk
Whipping Cream
Reese's Peanut Butter Cups
Directions
Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.
Prepare a 19.5-oz. box of chocolate fudge brownie mix according to package directions. Spread the batter in the pan and set aside.
In a large bowl, beat one 8-ounce package of softened cream cheese with a hand-held mixer until fluffy.
Add:
One 14-ounce can sweetened condensed milk
1/2 cup creamy peanut butter
Beat until smooth.
Stir in a 12-ounce package of Reese's Pieces candies.
Spoon the mixture over the brownie batter and spread evenly.
Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.
Add the following ingredients to a small microwaveable bowl:
One 12-ounce bag milk chocolate chips
3 tablespoons whipping cream
Microwave on high for 1 minute, or until the chips are melted. Stir until smooth. Spread over the cheesecake layer. Sprinkle 12 large Reese's Peanut Butter Cups (chopped) over the top. Store covered in the refrigerator.
OK this one the Kids will absolutely love!!!!
Ingredients::
•2 packs (3 oz) Raspberry jello
•1 pkg unflavored gelatin (for extra firmness)
•3/4 cup whipping cream
•3 cups boiling water
•15 drops green food coloring
•100 flexible straws (or enough to fill your container)
•Tall container (1 quart or 1 liter carton of milk)
Directions::
1.Combine gelatin in bowl and add boiling water.
2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4.Add the gelatin mixture to the straw-filled container and let it set until firm.
5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.
Cheeseburger in Paradise by Jimmy Buffett
Ingredients:
1 lb lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs
Directions:
Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out cleanBake in oven for 25 minutescheeseburger pie
Serves 4-5 people
Fall dip
{Cool Whip, vanilla pudding mix, and a can of pumpkin}
I'm making this this year!. You use 16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. Mix everything together and then add some pumpkin pie spice. Serve with graham crackers. SOOO soooo good!!!
ITALIAN BAKE
3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks
Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.
WHITE CHOCOLATE REESES PEANUT BUTTER CUP FUDGE BITES
INGREDIENTS:
22 REESE'S Peanut Butter Cups
3 cups of white chocolate chips
1-14 oz can of sweetened condensed milk
Directions:
Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray.
Arrange your Peanut Butter Cups on the bottom (16 total)
In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.
Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.
Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.
Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. We've actually just stored our fudge in the fridge to keep it longer since it made so much!
Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks... it's up to you.
