Pork Chops with Rice

8 pork chops (I usually do six)
2 C Water
1 C uncooked Rice
2 Tsp Sage (I usually do 1)
1 TBSP Parsley
2 Tsp. Salt
1 Sliced Onion
1 Can Cream of Mushroom Soup


My recipe calls to dip pork chops in flour and brown on both sides, but I usually just brown on both sides without the dipping. In a casserole dish put 2 cups of water, 1 cup of uncooked rice, 2 tsp sage, 1 Tblsp Parsley, and 2 tsp salt. Put pork chops on top, put sliced onion on top. Then I spoon a can of Cream of Mushroom soup on top. then bake @ 350 degrees for 1 hour.

Strawberry Cheesecake Trifle

Ingredients:

2 (8 ounce) packages cream cheese, softened (I used Nuefachel)
2 cups powdered sugar
1 (8 ounce) container sour cream (I used light)
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed (I used light)
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen strawberries (I used 3 tubs of fresh)

Method:
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the cool whip into the cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine strawberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with strawberries, and ending with cream cheese mix.

6. Top with a thin layer of cool whip
7. Cover with plastic wrap; and chill several hours.

This is stinkin good!!!

Four Ingredient Chicken

I got this from Good Day Utah. I have seen similar recipes, but made this and it is so easy and so yummy.

4 boneless, skinless chicken breasts

8 oz. of Russian or French dressing

8 oz. Apricot preserves

1 pkg. of dry onion soup mix

Tenderize each chicken breast by placing between two sheets of wax paper and pounding it until it is a 1/4 inch thick. Then take chicken and salt and pepper it lightly to season. Place chicken in a glass or Pyrex baking dish that has been sprayed with cooking spray and set aside. In a pan on the stovetop, mix together the other three ingredients. Cook until preserves melt and everything is incorporated together. Pour over chicken and bake for 45 minutes at 350 degrees.

I served this with rice and veggies.

melt aways.....

MELT AWAY COOKIES

1 lb. butter

2/3 c. powdered sugar

1 c. flour

3/4 c. cornstarch

Combine all ingredients. Bake at 350' for 8-10 minutes.

FROSTING

1 cube butter

1 pkg. cream cheese

1 bag powdered sugar

2 tsp. vanilla

Add milk to desired consistency

Beware... this makes a lot of frosting! You may want to half the recipe!

Corn Beef and Cabbage for St. Patricks Day

Thought I would post this recipe for St. Patricks day tomorrow. It's an irish recipe.

1 corned beef brisket with spice packet

Several red potatoes

Several carrots - peeled

1 head of cabbage cut into small wedges

Put corned beef in crock pot and cover with water. Add spice packet, potatoes, and carrots. Let meat and veggies cook in the crock pot for a few hours. Till they are almost tender.

Add cabbage and simmer for another hour or so.

Easy and Yummy. Even if you don't like cabbage this is still good. It does make your house smell a little cabbagy though.

Bourbon Chicken

Of course, without the bourbon. This was a very good, and easy meal to make. I halved the red pepper flakes, and it had just a little kick still, so if you have kids like mine you may want to reduce it even more.

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes ( I halved this )
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your pan and fry chicken bits until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. (My sauce wasn't very thick, so I added a little corstarch mixed in water). Serve over rice.