Crock Pot Ranch House Pork Chops

Recipe from:  Real Mom Kitchen

When I made this for dinner, Katie and Josh went bonkers over it.  I was a bit surprised at how much they loved it.  The pork chops were so tender.  I used boned pork chops, but would use boneless next time.  That way your not fishing out bits of bone since it was falling off the bone.  I served it with Parmesan Mashed Potatoes, which I absolutely loved.  Katie thought she would prefer regular mashed potatoes with the gravey.

INGREDIENTS:
6 boneless pork chops, ½ inch thick
1 pkg dry Ranch Dressing Seasoning (3-4 Tablespoons dry mix)
2 (10¾ oz) can Cream of Chicken Soup

DIRECTIONS:

Mix ranch dressing with Cream of Chicken Soup. Place pork chops in crock pot and pour mixture on top. Cook in crock pot on low heat for 6 hours.

I served this with Parmesan Mashed Potatoes, green beans, and a roll.

Honey Mustard Chicken

Ready in 20 minutes 

1/2 cup Miracle Whip

2 tablespoons Dijon mustard

1 tablespoon honey

4 boneless skinless chicken breasts

DIRECTIONS:

Mix Miracle Whip, mustard and honey together in a bowl to make sauce.

Place oven rack 2 slots from the top.  Broil chicken breasts 4 minutes.  Spread some sauce on each chicken breast.  Broil 4 more minutes. Turn chicken breasts over.  Broil 4 more minutes without sauce; then spread sauce on each chicken breast and broil for 4 more minutes.

Swiss Chicken

Bake 350 degrees for 50 - 60 minutes

INGREDIENTS:
6 skinless, boneless chicken breasts

1 (10.75 oz) can condensed cream of chicken soup

1/4 cup milk

6 slices Swiss cheese

2 cups herb stuffing, crushed or Italian seasoned bread crumbs

1/4 cup butter

DIRECTIONS:

Preheat oven to 350 degrees F.

Spray a 9x13 inch baking dish with cooking spray.  In baking dish, layer the chicken breasts, soup and water.

Top each breast with a slice of Swiss cheese, and then top it all with the breadcrumbs. Cut the butter into pads and place them over the top of the casserole.

Bake in the preheated oven for 45 minutes. Let cool and serve.

Recipe from: Molly Prows (Country View Ward) & Kristi Jensen (Country Creek Ward)

Nutritional Information: 

Amount Per Serving -  Calories:488 | Total Fat:24.7g | Cholesterol:128mg

Crockpot Cream Italian Chicken

4 chicken breasts

1 packet dry Zesty Italian dressing

1-2 cans Cream of Mushroom or Chicken Soup

1 (8 oz) package cream cheese, softened

DIRECTIONS:

Place the chicken in a 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 chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over rice, pasta or mashed potatoes.

Recipe from my friend, Kathy Mills (Country View Ward 2000)

Also from:  http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html

Chicken Spaghetti

Another yummy recipe from The Pioneer Woman

(Her blog has step-by-step directions and pictures - Love it!!)

Our family is nuts over this recipe!  I first learned about Chicken Spaghetti from Nate while he was serving a LDS Mission to the Texas Houston East Mission.  I had no idea what it was so I begin to search for a recipe and found this one.  This recipe has so much flavor.  It is a crowd pleaser and a favorite of Nate!

Serves 8

2 cups cooked chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken & Mushroom soup
2 cups grated cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated cheddar cheese

DIRECTIONS:

Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar.  Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly. 

(If the cheese on top starts to get too cooked, cover with foil.)

Basic Crepe Batter

This recipe came from my friend Koryn Steven’s crepe pan recipe booklet.  We love borrowing her crepe maker.

Yields: 16 crepes

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

DIRECTIONS:

Place ingredients in blender container in order given.  Blend 30 seconds, stop and stir down sides.  Blend 30-60 seconds until smooth.  Or, in a large mixing bowl, whisk together the milk, water and the eggs. Gradually sift in the flour, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.   Cook the crepe for about 1 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Denny's Moons Over My Hammy®

Yes, I love these more than I should.  Had to find a copycat recipe.

1-2 tablespoons butter, softened

2 eggs

salt to taste

2 ounces deli ham

2 slices sourdough bread

1-2 slice processed Swiss cheese singles

1-2 slice American cheese singles

DIRECTIONS:

Crack eggs into a bowl. Season with salt and pepper to taste. Beat eggs with fork until well combined.

Heat skillet over medium heat. Add butter and beaten eggs and scramble. Remove egg from skillet and keep warm. Lightly brown the stack of sliced ham keeping the slices together as much as possible. Remove ham from the skillet when lightly browned

Butter one side of each slice of bread. Place one slice of bread into the pan, buttered side down. Place Swiss cheese singles onto unbuttered side of the bread in the skillet.

•       Add the heated ham slices on top of the Swiss cheese.
•       Place the scrambled eggs on the ham.
•       Add the American cheese slices on the eggs.
•       Top the sandwich with the second slice of sourdough bread; buttered side up for grilling.
•       When bread slice being grilled is a light brown carefully turn the sandwich to grill the top slice of bread. Grill about 2 minutes or until lightly brown.
•       Slice the sandwich diagonally through the middle and serve.

 Serve immediately!