Crockpot Pork Chops and Potatoes

shared by Dara P.

Ingredients:
4 Yukon Gold potatoes, sliced in half with skins on (can use other types of potatoes)
4 pork chops bone-in or boneless
2 packages dry pork gravy mix
1 package onion soup mix
1 box chicken broth
2 cans cream of chicken soup

Directions:

1. Combine all ingredients in crockpot.  Cook on high for 4 hours.
2. Makes quite a bit of gravy but it makes everything moist.

Sweet Potato Souffle

shared by Donna C. at Thanksgiving 2014

Ingredients:
3 cups cooked and mashed sweet potatoes (about 2-3 small baked potatoes)
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
12 T. unsalted butter, divided
1 T. vanilla extract
1/2 tsp. salt
1 cup light brown sugar, packed
1/2 cup self-rising cake flour
1 cup pecans, chopped

Preparation:
Souffle: 

1. Preheat the oven to 400 degrees.  Lightly grease an 8-inch square baking dish.
2. In a large bowl,combine the sweet potatoes, sugar, eggs, milk, 8 tablespoons butter melted, vanilla and salt.
3. Pour the mixture into the prepared baking dish.

Topping:

1. Combine the brown sugar, 4 tablespoons butter cubed at room temperature, flour and pecans in a separate bowl.
2. Crumble the topping over the sweet potato mixture.
3. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Orange Fluff

shared by Dara P.

Ingredients:
2 - 14 oz. cans mandarin oranges (drain 1 can)
1 pkg. orange flavored jello
1 tub whipped topping

Directions:
Stir the dry jello mix with the oranges; fold in the whipped topping.


Note: This stuff was such a huge hit I made 3 batches in three days! :)

Pecan Pie Cheesecake Bars

shared by Dara P.

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar, divided
1/2 cup butter, softened
2 cups finely chopped pecans, divided
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 1/2 teaspoons vanilla extract, divided
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/2 teaspoon salt

Instructions:

1. Preheat oven to 350
2. For the shortbread layer:  In a medium bowl, combine flour and 3/4 cup brown sugar.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Stir in 1/2 cup pecans.
5. Press mixture evenly into bottom of a greased 9 X 13 baking pan. Bake for 10 minutes.
6. Remove from oven and cool slightly, about 10 minutes.
7. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixture outfitted with a paddle attachment and beat at medium speed until smooth.
8. Beat in sugar; add milk and 2 teaspoons vanilla and beat until combined.
9. Pour the cream cheese mixture over the cooled shortbread layer.  Bake for 15 minutes; remove from the oven and cool slightly, about 10 minutes.
10. For the pecan pie layer:  In a medium bowl, comine the remaining 3/4 cup brown sugar, corn syrup and melted butter.
11. Gently stir in the eggs, salt and remaining 1/2 teaspoon vanilla extract.
12. Stir in 1 1/2 cups pecans.  Pour pecan mixture over cooled cheesecake layer.
13. Bake for 35-40 minutes or until center is set and pecan pie layer is a rich brown color. 

Spaghetti Squash

shared by Dara P.

1. Put the whole squash in the crockpot with 1/2 cup water.
2. Cook on high 3 to 4 hours.
3. When done, cut in half, scrape out the seeds, etc. and keep all the yummy "spaghetti."
4. We use it in place of potatoes if making cheesy potato casserole but it is also an amazing replacement for spaghetti noodles when making spaghetti.
5. Easy and healthy!

Mexican Corn Salad

shared by Dara P.


Ingredients:
4 cups frozen corn, cooked and chilled
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup red onion, diced
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup chili cheese Fritos, crushed


Preparation:

1. Combine cooked and cooled corn, peppers, onions, mayonnaise and cheese.
2. Cover and refrigerate 30 minutes or until chilled.
3. Stir in crushed chips prior to serving.

Parmesan Baked Potato Halves

shared by Patty H.  (when I first saw this recipe I didn't understand why all the reviews were so great - how could a baked potato be this good??? Well, trust me, it is! This is absolutely awesome.  I don't think I will ever bake a potato any other way again. )


Ingredients

6 medium potatoes, scrubbed and cut in half

1/4 cup butter
grated parmesan cheese (the kind from a shaker), about 1/2 cup or to taste
garlic powder
other seasonings (to personal preference)

Instructions

1. Preheat oven to 400 degrees.
2. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.
3. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter.
4. Place potato halves face down on the butter and seasonings.
5. Place in preheated oven and bake for 40 to 45 minutes.
6. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.

Chicken Stroganoff

shared by Patty H.  (easy and very delicious)


Ingredients:

12 ounces wide egg noodles, cooked according to package directions

1 small yellow onion, finely chopped
8-10 ounces mushrooms, cleaned, stems removed, sliced (I didn't use.)
1 tablespoon olive oil
1 tablespoon butter
1 pound boneless skinless chicken breasts cut into small chunks seasoned with salt, black pepper, and garlic powder
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (I think this is what gave it the great flavor!)
1/2 cup sour cream or plain Greek yogurt
chopped fresh parsley for garnish
additional salt and pepper to taste

Directions:

1. Cook egg noodles according to package directions.
2. Heat 1 tablespoon olive oil over medium high heat. Add in finely chopped onion and mushrooms and sauté for about 5 minutes, or until the onions and mushrooms are tender. Remove the veggies from the pan and set aside.
3. Melt 1 tablespoon butter over medium-high heat. Add in chicken chunks and cook for 5-7 minutes, until the juices run clear and the chicken is cooked through.
4. Sprinkle 2 tablespoons flour in the pan.
5. Add in 1 cup chicken broth, 1 tablespoon Worcestershire sauce and 1 tablespoon balsamic vinegar. Stir to combine and whisk out any flour clumps. Bring to a gentle simmer and cook until the sauce starts to thicken, about five minutes.
6. Add mushrooms and onions back in. Reduce heat to low. Stir in 1/2 cup sour cream or plain Greek yogurt.
7. Season to taste with additional salt and black pepper.
8. Garnish with chopped fresh parsley and serve over egg noodles.

Crockpot Asian Beef and Broccoli

shared by Dara P.


Ingredients:
3 pounds beef, sliced (I cut up a roast and trimmed away ALL the fat)
3 cups beef stock
1 1/3 cups soy sauce
2/3 cup brown sugar
4 T. sesame seeds
6 cloves garlic, minced
5 T. cornstarch
1/2 tsp. flour
3 pounds frozen broccoli


Directions:

1. Combine beef stock, soy sauce and brown sugar until well dissolved.
2. Add sesame seeds and garlic to the mixture. Give it a quick stir.
3. Add beef to crockpot and cover with the mixture.
4. Cover crockpot and cook on low for 5 hours. (I cooked it on high for 4 hours so it was ready for lunch).
5. Remove 5 T. of sauce from the crockpot. Put in a small bowl.
6. Add flour and cornstarch to the sauce and whisk well.
7. Add mixture back to the crockpot and stir.
8. Add broccoli and cover. (I actually just steamed my broccoli and added it to my rice.)
9. Allow to cook for another hour.
10. Serve over rice.

Note: This is for large families (of 7 or more) so this made enough for us to have 2 full meals with 5 people eating.  I made a "yellow" rice to go with it.

Ranch Cheddar Cheeseball

shared by Dara P.


Ingredients:
1 (4 oz.) package buttermilk ranch dressing
1 T. sour cream
8 oz. cream cheese
1/2 lb. shredded cheddar cheese
2 T. jalapeno relish (this is my addition)
enough chopped pecans to roll the ball in.
Directions:
Mix ranch packet and sour cream.  Add cream cheese.  Mix well and add cheese.  Roll into a ball and then roll in pecans.

Peanut Butter Truffle Brownies

shared by Dara P.


Ingredients:
for the brownies -
1 cup butter
2 cups sugar
3 eggs
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder


for the peanut butter filling -
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk


for the ganache topping -
1/4 cup creamy peanut butter
2 cups semi sweet chocolate chips
1/4 cup butter
2 T. heavy whipping cream


Directions:

1. Preheat oven to 350
2. Butter the bottom and sides of a 9 x 13 metal baking pan.
3. Put a long piece of parchment paper in the bottom letting the sides extend past two sides and overhanging slightly on both ends. (This will make it easy to remove the bars from the pan once they have baked.)
4. Butter the parchment paper.
5. In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine.
6. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. 
7. Pour into prepared pan and spread into an even layer.  Bake for 25-30 minutes.  Let cool completely in the pan on a cooling rack. 
8. While the brownies are cooling, make the peanut butter filling.  In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth.  Add more milk if necessary to make it spreadable. 
9. Spread in an even layer over the brownies.  Place in the refrigerator until filling is set, about 30 minutes. 
10. While the filling is setting, make the ganache.  Combine the ingredients in a double boiler or in a microwave safe bowl.  Melt together and combine.  Pour the ganache over the top and spread gently.  Return to the fridge until set.

Healthy Butterscotch Chocolate Brownies

shared by Dara P.


Ingredients:
3/4 cup butterscotch chips
1/2 cup unsalted butter
1/4 cup canola oil
1/2 cup honey
2 eggs
1 egg white
1 tsp. vanilla extract
1 cup white whole wheat flour
1 cup semi-sweet chocolate chips


Directions:

1. Line an 8" square pan with parchment paper or spray with non-stick spray.
2. In a large microwave safe bowl, melt the butter and butterscotch chips together (about 1-2 minutes, stirring every two seconds); whisking until smooth.
3. Stir in the canola oil, honey, 2 eggs, egg white and vanilla until combined
4. Stir in the flour just until combined.
5. Stir in the chocolate chips.
6. Pour into the prepared pan.
7. Optional: sprinkle with 1/2 cup additional butterscotch chips.
8. Bake for 30-40 minutes or until a cake tester comes out with just a few crumbs.

Pecan Pie Bark

shared by Patty H. (whose friend Betty shared it with her)


Ingredients:
2 sticks of butter
1 cup white sugar
1 1/2 cups of pecans
12 sheets of graham crackers


Directions:

1. Preheat oven to 325 degrees
2. Lay crackers tightly across the bottom of a lightly greased rimmed baking sheet. Set aside.
3. In a large pan mix butter, sugar and pecans.  Bring to a boil over medium heat and cook for 3 minutes, stirring constantly.
4. Carefully and evenly spread mixture over the crackers.
5. Back in 325 degree oven for 8 minutes.
6. Let cool before breaking apart.
7. Do not cover and do not store in the refrigerator to avoid sogginess.

Apple Cinnamon Quick Bread

shared by Patty H.  (not only does this taste great, it smells wonderful while it is baking)


Ingredients:
1 1/2 cups flour
1 tsp. baking powder
1 apple, peeled and finely chopped
1 tsp. cinnamon
1 cup brown sugar
1/2 Tablespoon vanilla
pinch of salt
2 eggs
1 cup buttermilk (I added 1 T. lemon juice to one scant cup of milk and let it set for 5-10 minutes)
1/4 cup oil or melted butter


Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray a loaf pan.
3. Stir together the flour, baking powder, cinnamon, brown sugar and chopped apple.
4. In another bowl, lightly whisk together the eggs, oil, vanilla and buttermilk.
5. Pour the liquid ingredients into the dry ingredients and stir together just until combined. Don't over mix.
6. Bake at 350 degrees for about 50-60 minutes or until a tester comes out clean from the middle.

Balsamic Roasted Pork Chops

shared by Patty H. (I was looking for something to use my Montreal Steak Seasoning on and this was the perfect recipe for that.  I even had balsamic vinegar in the cabinet without having to go buy some.  It turned out to be very tasty.)


Ingredients:
2-3 lbs. boneless center-cut pork chops
1 packet McCormick Grill Mates Montreal Steak Seasoning (0.71 oz.) (Note:  I had a jar, not a packet so I used a teaspoon which didn't make it too spicy.  You could use more, depending on taste.)
1/2 cup balsamic vinegar
1/2 cup olive oil


Directions:

1. Mix the balsamic vinegar, olive oil and seasoning together and pour into a 9 x 13 glass casserole dish.
2. Place the pork chops in the dish, turning them to be sure they are coated well with the marinade.
3. Cover the dish with plastic wrap and chill overnight.
4. When ready to bake, preheat the oven to 350 degrees.
5. Remove plastic wrap and bake for 1 hour, turning the pork chops over 1/2 way through the baking time.
6. Remove pork chops to a serving platter and pour the marinade into a small saucepan on medium heat.
7. Mix together 2 T. dry red wine (or water) and 2 T. cornstarch.  Add to the pan sauce.
8. Simmer and stir until thickened, about 2-3 minutes.
9. Pour thickened sauce over pork chops and serve warm.

I didn't fix the sauce.  We ate the pork chops with just the seasonings and they were tender and tasty.