Easy Cheesy Pork Chops

Ingredients

• 4 boneless pork chops
• 3 potatoes, peeled and cut into chunks
• 1 large white onion, cut up
• 1 (10 1/2 ounce) cans cheddar cheese soup
• milk ( enough to fill up can)
• olive oil ( enough to brown pork chops in)
• salt and pepper

Directions

1. Using an electric frying pan, brown pork chops in olive oil.
2. Remove from pan.
3. Lower heat and add can of cheese soup, then fill can with milk and add that inches.
4. Stir with whisk until smooth.
5. Add pork chops, potatoes and onion.
6. Bring temperature up to simmer.
7. Simmer covered for 30 minutes, stirring occasionally.
8. Serve in a casserole dish.
9. (Very rich & delicious!).

Peanut Butter and Jelly Cheesecake (Diabetic)

Ingredients

• 2 (8 ounce) packages philadelphia fat free cream cheese, spread
• 1/4 cup adams peanut butter ( or any no fat added brand.)
• 1 (30 g) packages jell-o sugar-free instant vanilla pudding mix, 4-serving size
• 2/3 cup nonfat dry milk powder
• 1 cup water
• 3/4 cup Cool Whip Lite
• 1 (6 ounce) keebler graham cracker pie crust
• 1/2 cup grape fruit spread
• 2 tablespoons dry roasted peanuts

Directions

1. In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
2. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
3. Spread mixture evenly into piecrust.
4. Refrigerate while preparing topping.
5. In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
6. Evenly spread topping mixture over filling mixture.
7. Sprinkle peanuts evenly over top.
8. Refrigerate at least 30 minutes.
9. Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.

Pizza Biscuit Bake

Ingredients

• 1 lb sausage
• 21 ounces canned refrigerated buttermilk biscuits
• 15 ounces pizza sauce
• 3 ounces pepperoni slices
• 4 cups mozzarella cheese

Directions

1. Preheat oven to 350 degrees.
2. Cook meat over medium heat and drain.
3. Cut each biscuit into quarters and lay evenly in a greased 9x13 pan.
4. Top biscuits with pizza sauce.
5. Cover with cheese.
6. Place sausage and pepperoni on top.
7. Bake for 25-30 minutes or until cheese is melted.
8. Let stand for about ten minutes before serving.

Chili (Real Texas Chili)

Ingredients

• 1 lb lean beef
• 1 lb breakfast sausage ( NOT links)
• 6 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 large white onion, finely chopped
• 3 garlic cloves ( minced)
• 3/4 teaspoon Mexican oregano ( dry)
• 1 teaspoon salt
• 1 1/2 teaspoons cayenne pepper (optional)
• 2 tablespoons masa harina flour or 2 tablespoons cornmeal
• 8 ounces water

Directions

1. The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
2. Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
3. Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture.
4. Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes.
5. Chow down.
6. This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .

Easy Baked Donuts

Ingredients

• 1 (8 ounce) cans country biscuits
• 3 tablespoons melted butter
• 1/2 cup sugar
• 1 tablespoon cinnamon

Directions

1. Mix cinnamon and sugar together to make cinnamon/sugar mixture (you can adjust the measurements to your liking).
2. Cut a hole in the center of each biscuit, set center portions aside.
3. Dip biscuits into butter and then into the cinnamon/sugar mixture, place on non-greased baking sheet.
4. Dip holes into butter and into sugar/cinnamon mixture, place on non-greased baking sheet.
5. Bake at 375 degrees for 10-12 minutes or until donuts are golden brown.

Buffalo Chicken Dip

OK all you Football fans and ladies who prepare the snacks for the tailgate parties!!!

This is one of my all time favorite appetizer recipes. It's super easy to make in a crock pot. When I make it I usually double or even triple the recipe because it goes so fast!


3 (8 ounce) package cream cheese, softened
1/2 cup bleu cheese dressing
1/2 cup ranch dressing
3/4 cup hot sauce - Franks is best
2 cups sharp cheddar cheese
2 - 3 Large cans of chunk white chicken breast

Toss everything but the cheddar cheese in the crockpot and cook til hot (stir several times while cooking) Top with the Cheddar Cheese, stir in the melted cheddar prior to serving.
This is great with tortilla chips but for those watching their carbs, this is great with celery sticks as well
Photo courtesy of www.food.com

Sweet Thai Chili Chicken Wings

Ingredients

• 3 tablespoons peanut oil
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce, divided
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh ginger
• 1 teaspoon chili oil (optional)
• 1 1/4 lbs chicken wings, tips trimmed and cut at the joint
• 1/4 cup sweet Thai sweet chili sauce
• 1 tablespoon hot sauce ( siracha)

Directions

1. In a bowl whisk together peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil (if using). Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.
2. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 – 25 minutes or until chicken is cooked through and skin has darkened. Turning once.
3. In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.
4. Transfer hot wings to the bowl and toss to coat.
5. Serve with plenty of napkins.

Pull-Apart MONKEY BREAD

Ingredients

• 4 cans refrigerated biscuits ( 10 count each)
• 1/4 lb butter, melted
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 cup finely chopped nuts (optional)

Directions

1. Preheat oven to 375 degrees.
2. Roll each biscuit into a ball.
3. Combine sugar, cinnamon and nuts in a small bowl.
4. Dip each biscuit ball in melted butter and then roll in sugar mixture.
5. Layer balls in a greased bundt or tube pan.
6. Bake for 45 to 50 minutes or until golden brown.
7. Tip out onto a serving plate and pull apart what you want!

Low Carb Yummy Chops

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

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

2. Place meat side by side on a baking sheet lined with  aluminum foil.

3. 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.

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

BLT Mac and Cheese

Ingredients

1

loaf (32 oz) prepared cheese product, cut into large cubes

1/4

cup butter

4

cups whole milk

1

package (16 oz) elbow macaroni

2

cups shredded sharp Cheddar cheese (8 oz)

2

cups small cherry tomatoes

2

bags (5 oz each) fresh spinach

1

lb bacon, crisply cooked, crumbled

1

cup  plain or Italian-style panko crispy bread crumbs

Directions

1. In large microwavable bowl, place cheese cubes, butter and milk. Microwave uncovered on High 8 to 10 minutes. Stir with whisk; microwave on High 4 minutes longer. Stir again; repeat microwaving until all cheese is melted and mixture can be stirred smooth, a total of about 15 minutes.
2. Heat oven to 350°F. Cook macaroni in boiling salted water 3 minutes less than directed on box (macaroni should be firm). Drain; place in 15x10-inch (4-quart) glass baking dish. Pour melted cheese sauce over macaroni; mix well. Stir in shredded cheese, tomatoes and spinach.
3. Cover dish with foil; bake 30 minutes. Uncover; sprinkle bacon and bread crumbs evenly over top. Bake 5 minutes longer or until top is lightly browned. Cool at least 10 minutes before serving.
    
    

Apple Carmelitas

Ingredients

1

roll (16.5 oz)  refrigerated sugar cookies

2

cups quick-cooking oats

4

tablespoons caramel topping

1

cup canned apple pie filling

3

tablespoons butter, softened

2

tablespoons packed brown sugar

2

tablespoons all-purpose flour

Directions

1. Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper; set aside.
2. In medium bowl, mix 1 roll (16.5 oz)  sugar cookies and 1 cup quick-cooking oats. Press half of the mixture in bottom of pan. Spread 4 tablespoons caramel topping on top, followed by 1 cup canned apple pie filling. Carefully spread remaining dough mixture over top of apple pie filling, so it covers filling. It’s OK if a few spots are open.
3. In same bowl, mix 1 cup quick-cooking oats, 3 tablespoons butter, softened, 2 tablespoons packed brown sugar and 2 tablespoons all-purpose flour until combined. Sprinkle mixture evenly over top of cookie dough.
4. Bake about 35 minutes or until center is cooked through. Cool on cooling rack 30 minutes. Carefully lift by parchment paper from pan; cut into bars. Serve with extra caramel topping drizzled on top, if desired.

Orange Creamsicle Salad

Ingredients

• 1 (3 1/4 ounce) packages tapioca pudding
• 1 (3 1/2 ounce) packages instant vanilla pudding
• 1 (3 ounce) packages orange Jell-O
• 2 1/4 cups water
• 1 (8 ounce) containers Cool Whip
• 2 (10 ounce) cans mandarin oranges, drained

Directions

1. Combine pudding mixes, Jello and water, stirring well.
2. Cook over medium heat while stirring constantly until mixture comes to a boil.
3. Cool to room temperature.
4. Stir in Cool Whip and oranges.
5. Chill well.
6. NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
7. It is not a mistake.

Slow-Cooker Smothered Chicken

Ingredients

1

package (20 oz) boneless skinless chicken thighs (about 6)

1/4

cup chicken broth (from 32-oz carton)

1

container (8 oz) chive & onion cream cheese spread

1/4

teaspoon salt

1/2

teaspoon pepper

1

cup chopped cooked bacon

1

cup frozen sweet peas

Cooked egg noodles, as desired

Directions

1. Spray bottom of 3- to 4-quart slow cooker with cooking spray. Add chicken thighs to slow cooker.
2. In small microwavable bowl, mix chicken broth, cream cheese spread, salt and pepper. Microwave uncovered on High 1 minute; beat with whisk until smooth. Pour mixture on top of chicken thighs. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
3. Stir 3/4 cup of the bacon and the frozen sweet peas into chicken mixture; mix well. Increase heat setting to High; cover and cook 10 to 15 minutes or until peas are cooked.
4. Serve chicken and sauce over cooked egg noodles; top with remaining 1/4 cup bacon.

30 Minute Chicken and Dumplings

Ingredients

• 1 1/2 lbs chicken breast tenders
• 1 tablespoon olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced or thinly sliced
• 1 medium onion, chopped
• 1 stalk celery, diced
• 1 bay leaf, fresh or dried
• salt & freshly ground black pepper
• 1 teaspoon poultry seasoning, 1/3 palm full
• 2 tablespoons flour, a handful
• 1 quart chicken broth or 1 quart chicken stock, canned or paper container,preferred brand kitchen basics
• 1 (8 ounce) boxes biscuit mix ( preferred brand Jiffy Mix)
• 1/2 cup warm water
• 2 tablespoons flat leaf parsley, handful,chopped
• 1 cup frozen green pea

Directions

1. Dice tenders into bite size pieces and set aside.
2. Wash hands.
3. Place a large pot on stove over medium high heat.
4. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
5. Season mixture with salt, pepper and poultry seasoning.
6. Add flour to the pan and cook 2 minutes.
7. Stir broth or stock to the pot and bring to a boil.

8. Add chicken to the broth and stir.
9. Place biscuit mix in a bowl.
10. Combine with 1/2 cup warm water and parsley.
11. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
12. Cover pot tightly and reduce heat to medium low.
13. Steam dumplings 8 to 10 minutes.
14. Remove cover and stir chicken and dumplings to thicken sauce a bit.
15. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Breakfast Lasagna

Ingredients

• 8 slices whole wheat bread or 8 slices white bread
• 8 slices lean baked ham
• 8 slices American cheese
• 8 slices swiss cheese
• 1/4 teaspoon dry mustard
• 3/4 teaspoon minced onion
• 4 eggs
• 2 cups milk
• 1 1/2-2 cups corn flakes, crushed
• 1/4 cup melted margarine
• salt and pepper

Directions

1. Layer in a large casserole dish sprayed with cooking spray 4 slices of bread, 4 slices of ham, 4 slices of each cheese.
2. Repeat.
3. Mix eggs, milk, mustard, and onion and pour over layers.
4. Cover and refrigerate overnight.
5. In the morning cover with corn flakes and drizzle melted margarine over.
6. Bake at 350 for 30 to 40 minutes uncovered.
7. Prep time does not include overnight time.

Easy & Yummy Slow Cooker Chicken

Ingredients

• 6 boneless skinless chicken breasts
• 2 (10 ounce) cans cream of mushroom soup
• 1 (2 ounce) envelopes onion soup mix ( or onion dip mix)
• 1/2 cup milk
• 1/2 cup mushroom
• 1 cup raw carrot ( I use the bagged peeled & cut kind)
• 6 medium potatoes, peeled and cut

Directions

1. Put frozen chicken into slow cooker.
2. In a bowl, mix soup, onion mix, and milk. Stir. Add into slow cooker.
3. Add cut vegetables to the slow cooker and mix.
4. Cook on low for 7-9 hours, or high for 4-5 hours.

Cranberry Feta Pinwheels

Ingredients

• 1 (170 g) packages dried sweetened cranberries
• 1 (250 g) containers cream cheese spread
• 1 cup crumbled feta cheese
• 1/4 cup chopped green onion
• 4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas

Directions

1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas.
3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
4. To serve cut into 12 slices.
5. A nice variation is to add thin slices of ham on top of the spread before rolling.

Tortilla Crusted Tilapia

Ingredients

• 4 tilapia fillets
• 6 corn tortillas, torn in pieces
• 1 jalapeno pepper, seeded and coarsely chopped
• 1 teaspoon lime juice
• 1/4 cup fresh cilantro
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 teaspoon seasoning salt
• 1 egg, beaten

Directions

1. Preheat oven to 375°F Coat a baking sheet with cooking spray.
2. Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. Pulse until the mixture is uniform small crumbs. Spread on plate.
3. Beat egg in shallow dish.
4. Dip each fillet in egg, then in crumbs, patting crumbs to adhere. Place on baking sheet.
5. Bake until fish flakes, about 15 minutes depending on thickness of fillets.

Corn Casserole

Ingredients

• 1 (8 1/2 ounce) boxes cornbread mix
• 1 (8 1/2 ounce) cans creamed corn
• 1 (8 1/2 ounce) cans whole corn, drained
• 1 cup sour cream
• 1/2 cup butter, at room temperature

Directions

1. Mix all together.
2. Put in a greased casserole.
3. Bake at 350° for 1 hour.