These chops remain moist and tender, and the sauce is to die for! You probably have all the ingredients in your kitchen to make this! Serve these chops over rice!

Awesome Baked Pork Chops

Servings: 6

Ingredients:

• 6 pork chops
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian style breadcrumbs
• 4 tablespoons olive oil
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine

Instructions:

1. Preheat oven to 350.
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3. Place the beaten eggs in a small bowl.
4. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
5. Heat the oil in a medium skillet over medium-high heat.
6. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
7. Transfer the chops to a 9 x 13 baking dish, and cover with foil.
8. Bake in the preheated oven for 1 hour.
9. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
10. After the pork chops have baked for an hour, cover them with the soup mixture.
11. Replace foil, and bake for another 30 minutes.

One of my favorite things (of, admittedly, many) to cook on the grill is potatoes in a foil packet. The packets themselves are so easy to put together, and the flavor of the end product really is amazing. I especially love it when the potatoes at the bottom – the ones closest to the grill flame – get a little charred and stick to the foil. I love crispy potatoes, so my husband is always kind enough to let me have the ones in his packet, too. He’s a pretty good guy, that one.

Bacon Ranch Foil Packet Potatoes

Ingredients:

• 3 sheets of heavy-duty foil
• 10-12 baby red potatoes, thinly sliced
• 6 slices of cooked and crumbled bacon
• 1 packet ranch dressing mix
• Salt and pepper to taste
• 3 tablespoons butter
• Sour cream for serving, if desired

Instructions:

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

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• 2 cans cream of chicken soup
• 1 box (16 ounces) dried spiral pasta
• 1 tablespoon garlic powder
• 4-5 boneless, skinless chicken breasts
• 6 strips of quality bacon – cooked and crumbled
• 2 cups shredded Monterrey Jack cheese
• Salt and pepper to taste

1. Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
2. Set cooked bacon aside for later use.
3. In the same pan, cook chicken in bacon drippings.
4. Add garlic powder and salt and pepper to taste.
5. While chicken is cooking, prepare pasta according to directions.
6. Spray a 9×13 baking pan with non-stick cooking spray.
7. Drain pasta, return to pot.
8. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
9. Pour into prepared baking dish.
10. Top with crumbled bacon.
11. Top with remaining cup of Monterrey Jack cheese.
12. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

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Chicken Dumpling Casserole...a new twist on the southern Sunday favorite!

• 3 boneless, skinless chicken breasts, boiled and shredded*
• 2 cups chicken stock (from boiling the breasts above)
• 1 stick of butter ( 8 Tbsp which equals 1/2 cup)
• 2 cups Bisquick or self-rising flour
• 2 cups 2% milk (whatever you prefer)
• 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
• 3 t. Wylers chicken granules or 3 bouillon cubes
• 1/2 t. dried sage
• 1 t. black pepper & salt, as desired
•  (*you can use any chicken you choose this is simply what we use most often)

 

• 4 boneless, skinless chicken breasts
• ½ cup Dijon mustard
• ¼ cup maple syrup
• 1 tablespoon red wine vinegar
• Salt & pepper
• Rosemary

Instructions:

1. Preheat oven to 425 degrees.
2. In a small bowl, mix together mustard, syrup, and vinegar.
3. Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate.
4. Bake for about 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. You do not need to cover the pan with foil.
5. Season with chopped rosemary.PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.

Chile Tortilla Eggbake

Ingredients:

• 6 flour tortillas, soft-taco size (fewer if the tortillas are larger)
• 3-4 small cans of chopped green chiles, drained and rinsed in a sieve
• 1 pound grated cheese
• 5 eggs, beaten
• 2 cups milk (2% or whole, but not skim)
• 1 teaspoon kosher salt (or half as much table salt)

Instructions:

Oh my, was this good! The Tomato Gorgonzola Salad and the BBQ Potato, Bacon and Corn Salad was the perfect accompaniment. This recipe was adapted from "Cooking Light"

Grilled Balsamic Flank Steak

serves 4

Ingredients:

• ¼ c. balsamic vinegar
• 1 T. Worcestershire sauce
• 2 tsp. dark brown sugar
• 1 garlic clove, minced
• 1 lb. flank steak
• salt and pepper

Instructions:

Crock Pot Candy

Servings: 24

Ingredients:

• 1 (16 ounce) package dry roasted salted peanuts
• 1 (16 ounce) package unsalted dry roasted peanuts
• 1 (12 ounce) package semi-sweet chocolate bits
• 1 (4 ounce) German chocolate bars
• 32 ounces white almond bark

Instructions:

1. Put peanuts in bottom of crock pot; add other ingredients.
2. Cook on low setting for 1 1/2 to 2 hours.
3. Place rounded spoonfuls onto wax paper and allow to cool.

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

A friend shared this recipe with me, and it is by far the best fudge recipe I've ever tried. This fudge is too good to only make at Christmas!

World's Best Peanut Butter Fudge
makes 3 3/4 pounds

Ingredients:

• 4 cups white sugar
• 1 cup milk
• 1/2 cup butter
• 1 (7 ounce) jar marshmallow creme
• 12 ounces peanut butter
• 2/3 cup all-purpose flour

Instructions:

1. Grease a 9x13 inch baking dish, set aside.
2. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

WW 6 Points Crock Pot Teriyaki Chicken

Servings: 6

Ingredients:

• 2 1/2 lbs boneless skinless chicken breasts, and cut into 2-inch pieces
• 1/2 cup soy sauce
• 1/2 cup honey
• 3 garlic cloves, whole
• hot chili sauce (optional)

Instructions:

1. Add chicken to crock pot along with soy sauce, honey, garlic cloves and hot sauce.
2. Set crock pot to low and cover.
3. Stir once 2 hours into cooking and then cook addition 2 hours.
4. Remove garlic cloves.