Crock Pot Pork Chops

From: Ashley Smith

Crock-Pot Pork Chops

4 thick cut pork chops
¼ cup olive oil
3 large garlic cloves
1 Tbs balsamic vinegar
½ cup finely chopped green onion
1 ½ tsp fresh rosemary (or 1 Tbs dried)

Put in Crock-Pot for 4-5 hrs on Low
Add 1 15oz can of white beans, drained
Then very last add 2 diced roma tomatoes

Yummy with Garlic mashed potatoes.

Sweet Pepper & Citrus Pork Chops (very similar to above with just a couple changes)

Use first 4 ingredients from above and cook in Crock pot for about 4 hrs on low
Then add 1 15 oz can white beans and1/2 jar or chopped roasted red sweet peppers
Cook for another 2-3 hrs

Serve with Sweet Pepper Citrus Salsa:
1/2 jar sweet roasted red peppers
2 small cans madarine oranges –drained an chopped
3 chopped green onions
3 Tbs Balsamic vinegar
2-3 Tbs chopped fresh basil

**So YUMMY!

Apple Poppyseed Lemon Chicken & Bacon Pasta

Thanks to: Busybeelauren.blogspot.com

when i opened the case of dressings, the "Apple Poppyseed" was the one that made Ted the most excited. i decided to pair the apple flavor with chicken, and the method should definitely be slow cooking, to really create a rich, tender piece of chicken.

i placed 3 frozen boneless skinless chicken breasts into the crock pot, along with 3/4 of the bottle of dressing, 1 golden delicious apple (cored), about 1/2 cup of apple cider vinegar and 1/2 an onion. i cooked on low for 7 hours. i decided it was done when it looked like this, and the chicken fell apart when i touched it with a fork.

the chicken came out with such a glorious golden color...

i then shredded the chicken, and then tasted it. when i tasted it, it had a very distinct sweet, apple taste. i wanted to create a savory dish, so i decided the best route to take was to pair it with some sort of lemon base.

i placed half a box of rotini pasta into a pot of boiling water, and while it cooked, i browned 5 pieces of turkey bacon cut into small bites.

i then zested two lemons, and then saved the two lemons to use later on...

i toasted about a 1/4 cup of pine nuts in a saute pan to bring out the flavor.

when the pasta was tender, i drained it, reserving about 2 tablespoons of the cooking water in the pot to help bind the sauce. i added about 2-3 tablespoons of good quality olive oil and 1 tablespoon of butter. after the pasta is tossed with the oil, toss in the lemon zest and the juice of both of the lemons. add salt and pepper to taste and 1 tablespoon of dried basil. toss in the shredded chicken, turkey bacon and pine nuts.

after everything was tossed together, i decided to kick it up ONE more notch by adding in 1 large spoonful of tomato paste, and 1/4 cup of sour cream. mix everything together well.

to serve, shred fresh parmesean on top.

Hot Chocolate

From: Mabel Dannels

10 2/3 C. Instant Non-Fat Milk
1 (6 oz.) jar Dairy Creamer (3/4 C.)
2 C. Powdered Sugar
1 (16 oz.) Nestle Chocolate Drink Mix (2 Cups)

Mix all together and you can place in mason jars to store until your ready for your yummy cup of Hot Chocolate!

{Makes 17 Cups}

Crockpot Italian Chicken

From: thegirlwhoateeverything.blogspot.com

4 Chicken Breasts
1 packet dry Zesty Italian Seasoning
1 (8 0z.) package Cream Cheese, softened
2 cans Cream of Mushroom Soup

Place the chicken in the crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over the chicken. Cook on low for at least 4 hours. You can leave it in there all day. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Ruth's Chris Sweet Potato Casserole

Crust:
1 C. Brown Sugar
1/3 C. Flour
1 C. chopped nuts (pecans preferred)
1/3 stick Butter, melted

Sweet Potato Mixture:
3 C. mashed sweet potatoes
1 C. Sugar
1/2 tsp. Salt
1 tsp. Vanilla
2 Eggs, well beaten
1 stick Butter (1/2 C.) melted

Combine brown sugar, flour, nuts and butter in mixing bowl and set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Bake for 25-30 minutes (without the crust). Remove from the oven and sprinkle topping evenly over the sweet potatoes. Bake for an additional 10-15 minutes. Allow to set at least 30 minutes before serving.

Rice Krispies

4 T. Butter
1 (16 oz.) package of large Marshmallows
6 C. Rice Krispies

In a large saucepan brown your butter. I like mine just slightly browned. Add marshmallows and stir until melted and creamy. Add Rice Krispies, stir until well coated. Using a buttered spatula or wax paper evenly press mixture into a greased 9x9 pan. Serve warm.

Sweet Pumpkin Dessert

From: Kristie Swindlehurst

1 can Pumpkin pie filling
1 can evaporated Milk
4 Eggs
1 C. Sugar
1 tsp. Salt
1 overflowed tsp. Vanilla
1 tsp. Pumpkin Pie Spice
1 Yellow Cake Mix
1 Cube Butter

Mix 1 can pumpkin (I love pumpkin, so I use 3/4 of a large can) 1 can evaporated milk, 4 eggs, 1 cup sugar, 1 tsp. salt, 1 overflowed tsp. mexican vanilla, 1 tsp and a little more pumpkin pie spice together. Pour into cake pan, sprinkle with yellow cake mix DRY over the top, slice 1 1/2 Cubes of real butter all over the top (I couldn't bring myself to use that much butter so I just used one cube) Bake at 350 degrees for 1 hour...serve warm with vanilla ice cream and whipped topping. Enjoy!!