Thursday, July 31, 2008
Monday, July 28, 2008
Friday, July 25, 2008
Thursday, July 24, 2008
Salt to taste
Pepper to taste
1 tbsp oil
1( 10¾ oz.) can cream of mushroom soup
1/2 large onion, sliced
6 oz.(1/2 can) evaporated milk
1/2 cup sour cream
Season pork chops with salt and pepper. Brown in oil, drain,and transfer to slow cooker. In a separate bowl, whisk together the mushroom soup, onion,and evaporated milk until smooth. Pour over chops. Cook on high for 3-4 hours, or low for 6-8 hours. (My Rival slow cooker cooked the meat in 4 hours on low. It depends on the slow cooker. The high setting on mine always overcooks everything.)
Stir sour cream into mixture during the last 30 minutes of cooking.
I just tried this recipe the other day and it was great(and easy!) Serve it with mashed potatoes and use the gravy for you potatoes too! Yum!
Monday, July 21, 2008
3/4 cup brown sugar
3 tablespoons light corn syrup
1/2 cup coarsely chopped pecans
6 frozen cinnamon rolls or
6 buttermilk biscuits
Preheat over to 350 for cinnamon rolls or 375 for
biscuits. Melt butter and stir in brown sugar and
corn syrup. Do not cook. Pour into a buttered 8 1/2
or 9 inch round cake pan. Sprinkle pecans evenly.
Place frozen rolls or biscuits on top of mixture. Bake
for 20 to 25 minutes or until the tops are golden
brown. Cool 1 minute, then place a large plate on top
of the pan and invert to release the rolls. Spoon any
topping that is left in pan on top of rolls. Serve immediately!
Friday, July 18, 2008
Wednesday, July 16, 2008
Wednesday, July 9, 2008
in June, but with summer vacations I'm
a little behind. To celebrate this special
event I am giving a way a Jell-0 & Coolwhip
Favorite Desserts cookbook.
Just leave a comment about why you
like this blog. I will draw a winner July 18th!
I look forward to another great year of yummy
recipes. Keep the recipes coming!
Monday, July 7, 2008
1 pound beef
1/3 c. onion
1 16 oz. can tomatoes, diced
1/2 c. uncooked white rice
1 teas. Worcestershire sauce
4 cups sharp cheese, shredded
Cut tops from green peppers and discard seeds. Cook
2 c. sugar
1/2 c. butter
1/3 c. cocoa
1/2 c. milk
3 c. quick oats
1/2 c. peanut butter
1 T. vanilla
1/2 c. coconut
Mix sugar, milk, butter, and cocoa in a heavy sauce pan. Boil
for one minute and butter is melted. Remove quickly and
add other ingredients. Drop by spoonfuls on a cookies sheet
*These cookies are perfect for the summer because you don't have
to use the oven. :)
Sunday, July 6, 2008
3 cups marshmallows
3 tablespoons margarine
3 tablespoons flavored gelatin (your choice)
3 quarts of popped corn
Melt marshmallows and margarine in the microwave until
margarine is melted and the mixture is gooey. Add
dry gelatin. Mix well and over over popcorn. Toss.
Wet hands with water and shape into balls.
Saturday, July 5, 2008
Thursday, July 3, 2008
4 cups fresh strawberries, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) red flavor jello
1 cup cold water
1 pkg. pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) Cool Whip
SLICE 1 cup of the strawberries; cut remaining strawberries
in half. Set aside. STIR boiling water into dry gelatin mix in
large bowl 2 min. until completely dissolved. Add enough ice
cubes to cold water to measure 2 cups. Add to gelatin; stir until
ice is melted. Refrigerate 5 min. or until slightly thickened
(consistency of unbeaten egg whites). Meanwhile, line bottom
of 13x9-inch dish with cake slices. Add sliced strawberries and
1 cup of the blueberries to thickened gelatin; stir gently.
Spoon over cake slices. REFRIGERATE 4 hours or until firm.
Spread whipped topping over gelatin. Arrange strawberry
halves on whipped topping for stripes of flag. Arrange
remaining 1/3 cup blueberries on whipped topping for stars.
Store in refrigerator. Found recipe on Kraft Food website