Slow-Cooker Creamy Ranch Pork Chops

Ingredients

4

bone-in pork loin chops (2 lb)

1

package (1 oz) ranch dressing and seasoning mix

1

can (18 oz)  creamy mushroom soup

2

tablespoons cornstarch

• 1

  Spray 3 1/2- to 4-quart slow cooker with cooking spray. Sprinkle both sides of pork chops with ranch dressing mix. Place pork chops in slow cooker. Pour soup over pork chops.
• 2

  Cover; cook on Low heat setting 5 to 6 hours or until fork-tender. Remove pork chops from slow cooker, and place on plate; cover to keep warm.
• 3

  In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into mushroom sauce in slow cooker. Cook on Low heat setting 3 to 5 minutes or until thickened. Serve over pork chops.

Dill Pickle Dip

Ingredients

1

container (8 oz) chive & onion cream cheese spread

1/2

cup sour cream

2

tablespoons pickle juice

1/4

teaspoon garlic powder

1

cup diced kosher dill pickles

4

teaspoons chopped fresh dill weed

Pretzels or potato chips

• In medium bowl, beat cream cheese spread, sour cream, pickle juice and garlic powder with electric mixer on medium speed until blended and smooth.
•  Stir in pickles and dill. Cover and refrigerate 1 hour before serving. Serve with pretzels or chips.

Garlic Cheddar Chicken Bake

Ingredients

2 tablespoons butter, melted

1/2

cup  plain panko crispy bread crumbs

1

package (14 oz) chicken tenders (not breaded), cut into bite-size pieces

1

cup uncooked regular long-grain white rice

1

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon garlic powder

2 1/2

cups  chicken broth (from 32-oz carton)

2

cups shredded Cheddar cheese (8 oz)

Chopped fresh Italian (flat-leaf) parsley, if desired

• Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.
• 2

  In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken broth and 1 1/2 cups of the cheese until well mixed.
• 3

  Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
• 4

  Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.

BROCCOLI CHEESE SOUP FOR THE CROCK POT

INGREDIENTS

• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (10 ounce) cans cream of chicken soup
• 1 1/2 cups milk
• 1 lb Velveeta cheese, cubed
• 1 (10 ounce) packages frozen chopped broccoli

DIRECTIONS

1. Sauté onion and green pepper in butter.
2. Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

CHEESE POTATO & SMOKED SAUSAGE CASSEROLE

INGREDIENTS

• 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lb Velveeta cheese, diced
• 1/2 cup sharp cheddar cheese, shredded
• 1 lb skinless smoked sausage ( Eckrich is my favorite brand)
• 1/8 teaspoon paprika

DIRECTIONS

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
6. NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Lemon Meringue Slab Pie

Ingredients

Crust

1

box  refrigerated pie crusts, softened as directed on box

Filling

2 1/2

cups sugar

1/2

cup cornstarch

1/2

teaspoon salt

2 1/2

cups water

3

teaspoons grated lemon peel

3/4

cup fresh lemon juice

5

egg yolks

5

tablespoons butter, cut into pieces

Meringue

6

egg whites, room temperature

1

teaspoon vanilla

1/2

teaspoon cream of tartar

3/4

cup sugar

Steps

• 1

  Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
• 2

  Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 7 to 8 minutes or until light golden brown; remove from oven, and cool completely. Reduce oven temperature to 325°F.
• 3

  Meanwhile, in 3-quart saucepan, mix 2 1/2 cups sugar, the cornstarch and salt. Stir in water, lemon peel and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• 4

  In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat and stir in butter; cover and keep warm.
• 5

  In large bowl, beat egg whites, vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff glossy peaks form and sugar is completely dissolved.
• 6

  Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to seal well and prevent shrinkage.
• 7

  Bake 20 to 25 minutes or until meringue is light golden brown and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate 3 to 4 hours or until filling is set. Store in refrigerator.