Ranch House Crock Pot Pork Chops

With Parmesan Mashed Potatoes.
From Real Mom Kitchen Blog (see link below)

This recipe is amazing and I followed it to a T. Everyone loved it!


Ingredients
6 pork chops, ½ inch thick
1 pkg dry Ranch Dressing Seasoning
1 (10¾ oz) can Cream of Chicken Soup
4 lbs peeled, cubed potatoes (3 med potatoes = 1 pound)
5 Tbsp butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions in notes)
1 to 1½ cups milk (any milk will do, I used skim)
1 Tbsp salt, or to taste
fresh cracked black pepper to taste

Instructions
1. Place pork chops, ranch seasoning and soup into a crock pot on low heat for 6 hours.
2. About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10­-12 minutes or until potatoes are fork tender.
3. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.
4. For thinner mashed potatoes add more milk, slowly until your desired consistency.
5. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve. Serves 6.

Roasted Garlic: ­ Preheat oven to 350. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

http://realmomkitchen.com/287/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/

Beer Bread

Makes 1 loaf

3 C self rising flour
      (Or use ap* flour and for each cup of flour, add 1 ½ tsp baking powder and ½ tsp salt)
12 oz. warm beer
3 T sugar

Stir all the above together and pour into greased loaf pan.
Bake 375 for 45 minutes.
Remove and enjoy warm or cool.

*ap is all purpose

Baked Tuna Loaf

Serves ???

2 7 ounce cans tuna, drained and flaked
1 cup rolled oats
½ cup chopped celery
¼ cup chopped onion
2 eggs
½ tsp salt
1/8 tsp pepper
½ cup milk

Mix all of the above in a bowl and pack like a meatloaf in a small loaf pan. Cover and bake at 350 for 2 hours.  Has a nice crunchy outside with a softer inside.  West Bend Recipe said it served 8 but hubby and I ate it for dinner with a can of beans and just had a couple slices left over.



West Bend Slow Cooker Recipes instructions:

1.   Set covered pot on base of slow cooker.  Preheat at Setting #3 while mixing ingredients.

2.   In mixing bowl, combine all ingredients.  Pack into 9x5 inch loaf pan.  Place pan inside pot.

3.  Cover and bake at Setting #3 for 2 hours.  Place inverted platter over loaf pan and turn right side up to remove loaf from pan.  Serve with tartar sauce.

Baked Oatmeal

1 cup steel-cut oats
1/2 cup raisins
1/3 cup walnut pieces
1/3 cup pumpkin seeds
1/3 cup ground flaxseed
1 teaspoon cinnamon, divided
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs
1 1/2 cups low-fat milk
1/4 cup natural peanut butter
1 small apple, finely chopped
1/4 cup maple syrup

DIRECTIONS

In a bowl, cover oats with water and soak overnight in the refrigerator.

1. Preheat oven to 375°F. Drain oats and add to a large bowl along with raisins, walnuts, pumpkin seeds, flaxseed, 1/2 teaspoon cinnamon, nutmeg, and salt.
2. In a separate bowl, lightly beat eggs and mix with milk and peanut butter. Add dry ingredients to wet, and stir to combine. In another small bowl, toss together apple and remaining cinnamon.
3. Divide oat mixture among 12 medium-sized muffin cups. Top each with an even amount of the apple and cinnamon mixture.
4. Cook for 20 minutes or until a tester comes out clean. I let them cool and set up slightly before removing from tin. Serve with a drizzle of maple syrup.

These make a great "to go" muffin even as is. They are easy to eat at your desk or in the car. Hubby loves to warm them in the microwave and he drizzles his with maple syrup.

Find complete how to instructions at:

http://www.popsugar.com/fitness/Healthy-Oatmeal-Muffins-34492340

Spiced Up Chex Mix

1 stick (½ C) butter

1 T. soy sauce

1 ½ ***tsp seasoned salt

½ tsp garlic powder

¼+ tsp onion powder

Melt butter in microwave safe cup with pour spout.  Add rest of the above ingredients. Stir to blend spices.

Mix cereals in large shallow roasting pan.

4 Cups Corn Chex

2 Cups wheat Chex

1 1/2 C salted nuts

2 Cups Pretzel sticks, broken

2 Cups cheerios

Pour butter and spices over and stir to coat all the cereal.

Bake at 250 for 45 minutes.  Stir every 15 minutes.  Sprinkle on more seasoning salt each time. (I used about an extra 1/2 Tablespoon per batch, but we like it a little bolder.)

Spread out on absorbent paper.

Caramalized Chex Mix

Makes 36 (½ C) servings


9 C Rice chex (chocolate chex too) **
9 cups Corn chex
2 Cups brown sugar
1 cup butter
½ C light corn syrup
½ tsp baking soda
2 C. M & M’s

1.  Heat over to 250.  Spray large roasting pan with Pam.  Or use 2- 9x13 pans.  Measure cereals into pan(s).
2.  In 3 15. Saucepan, stir together br sugar, butter and corn syrup.  Cook and stir 8-9 minutes over medium-high heat until mixture heats to boiling.  Boil 1 minute, stirring constantly.  Remove from heat.  Stir in baking soda.  Pour over cereal mixture, stirring until evenly coated.
3.  Bake 40-50 minutes, stirring every 15 minutes, until coating is set.  Cool 5 minutes; stir in candies.  Spread on waxed paper to cool, about 10 minutes.  Break into pieces.  Store in airtight container.

** Since 1 box of Chocolate Chex is 8 1/2 Cups, use  9 1/2 Cups of Corn Chex to equal 18 cups of cereal.

Next time, I will try to add the m & m’s right away after pulling it out of the oven, so they stick to the caramel

Chorizo Burritos (or Tacos)

1 package (pound) chorizo

1/2 onion, diced

Brown the above until onion is soft and chorizo is thoroughly cooked. Drain, rinse or squeeze with paper towels. (Use whatever your preferred method for removing excess grease.)

Add to the above:

1/4 Cup chopped jalapenos

1 can diced tomatoes

1 can drained corn

1 can drained and rinsed black beans

2 Tablespoons Taco Seasoning***

Simmer the above until ready to eat.

Serve with warm taco shells or tortillas, sliced black olives, fresh cilantro, chopped cheese, sour cream and salsa. Remember the avocado, if you like.

Yes. We prefer Greek yogurt over sour cream.

Enjoy! I prefer these in the winter over lettuce tacos.

***The link to my recipe for taco seasoning (posted previously).

  http://dynamitedinners.blogspot.com/2010/09/taco-seasoning-mix.html