Creamy Pork Chop Bake

1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided

DIRECTIONS
Heat oil in a large skillet over medium high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper toweling. Meanwhile, preheat oven to 350 degrees F.

In a medium bowl mix together soup, milk, sour cream and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops over potato mixture.

Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover; top with remaining cheese and onions and bake uncovered for 5 more minutes.

Source: AllRecipes.com

Review: It was good, but rather bland. I topped it with more than 1/2 cup onions and more cheese, but it was still rather bland. I substituted chopped up boneless pork ribs for the pork chops b/c that is what I had on hand. Next time, I'd probably use a can of cream of chicken instead of the cream of celery and perhaps some additional seasoning as the salt and pepper didn't cut it. I had a ton of leftovers and will halve the recipe the next time I make it. One last note, you could easily sub chopped up chicken for the pork.

Chicken Parmesan Casserole

2 cups rotini pasta
1 (12 ounce) can chicken chunks, drained
1 cup shredded mozzarella cheese
2 cups marinara sauce
1/2 cup seasoned bread crumbs

Preheat an oven to 350 degrees F

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.

Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Source: AllRecipes.com

Review: This recipe was very easy, yummy, and somewhat healthier than actual parmesan chicken.

Pumpkin Cheesecake

2 (8 oz) packages cream cheese, softened
1/2 cup + 2 tsp white sugar
1 tsp vanilla extract
2 eggs
3/4 cup Libby's pumpkin pie filling
1/2 tsp cinnamon
Whipped cream/cool whip
Graham cracker crust (1 1/4 cup graham cracker crumbs, 5 tbs melted butter, 1/4 cup sugar; mix together and press in greased pie pan)

Preheat oven to 325
In large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs, 1 at a time. Remove 1 cup batter and spread into bottom of crust; set aside. Add pumpkin & cinnamon to remaining batter and stir until blended. Spread over batter in crust. Bake on a cooke sheet 50-55 minutes or until center is almost set. Allow to cool, then refrigerate 3 hours or over night. Serve with whipped cream.

Pumpkin Fluff

1 (5ox) package instant vanilla pudding mix
1 (15 oz) can solid pack pumpkin
1 tsp of pumpkin pie spice (may substitute nutmeg)
1 (16oz) container of Cool Whip

Mix together and chill in refrigerator before serving. Serve with graham crackers. Yum!

Source: Sunshine & Wine

Sour Cream Rice

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Source: Carrie’s Sweet Life

Pasta with Cream Cheese Basil Sauce

1 pound spaghetti or fettucini
1/4 cup margarine, softened (i.e 4 tablespoons)
2 tablespoons dry basil
2 tablespoons dry parsley
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup olive oil or other oil
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 to 1/2 teaspoon salt (I use 1/4 tsp and it needed more)
2/3 cup boiling water

Cook the spaghetti in a big pot of boiling, salted water. While the spaghetti is cooking prepare the sauce. In a big bowl use a fork or a whisk to mash together the margarine, basil, parsley and cream cheese. Mash it until it is smooth and creamy. Add the Parmesan, olive oil, garlic, pepper and salt to taste. Continue stirring it all up until it is creamy again. Now add the boiling water. Use a glass to dip it out of the boiling spaghetti and put it in a measuring cup, (or just dip with a measuring cup). Pour the boiling water in slowly and mix it all up until the sauce is the consistency of thick cream. When the pasta is tender, drain it well, and return it to the pot. Pour the sauce over the cooked spaghetti and toss it all together until it is well mixed. Serve in large bowls with a green salad. Serves 6 or 7.

Source: Frugal & Fabulous

Review: Very easy recipe, and pretty tasty. I probably would add a bit more salt and pepper. I only used 1/4 tsp of salt and 1/8 tsp of pepper. Both the boys and J had seconds, so that is always a sign that it is a winner. Oh, I did add sauteed chicken to it. Pasta with no meat doesn't fly in our house.

Smoothies

Strawberry Banana Smoothie
1 cup strawberry nectar or apple juice
1 cup milk
1 frozen banana
1 1/2 cups frozen strawberries
1 cup strawberry yogurt

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Berry Blast Smoothie
1 cup apple juice
1 1/2 cups lemonade
1 cup frozen raspberries
1/2 cup frozen strawberries
1 cup raspberry sherbet

Razzma Tazz
1 Cup rasberry juice
1 Cup sliced strawberries
1/2 Sliced banana
2 Cups rasberry sherbet
1 1/2 cup ice

Citrus Squeeze
1 1/2 Cups FRESH orange juice
2/3 Cup frozen whole strawberries
1 Sliced Banana
2 Scoops nonfat vanilla frozen yogurt
1 cup ice

Strawberries Wild
2 scoops strawberries (approx 10 strawberries)
1 banana
2 scoops frozen yogurt
1 scoop ice
8 oz apple juice

Raspberry Sunrise
2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet

Strawberry Lemon Surprise
2 cups lemonade
2 cups frozen strawberries
1 cup strawberry yogurt