Ingredients:
1/2 c. Miracle Whip or mayonnaise
1/2 c. Parmesan cheese
1 tsp. dry Italian dressing mix
4 or 5 boneless skinless chicken breasts
Directions:
Mix Miracle Whip, Parmesan cheese & Italian dressing mix together. Brush each chicken breast with mixture.
Broil or grill 8-10 minutes each side. Rebrush after turning. Serve alone or as a sandwich.
Monday, May 14, 2007
Cheesy Potatoes
Ingredients:
4 or 5 thinly sliced potatoes (scrub & leave skins on)
1 can cream of mushroom soup
1-2 c. grated cheddar cheese
Directions:
Lay potato slices in 9x13 baking dish in rows like fallen dominoes. Cover potatoes with cheddar cheese. Spread mushroom soup over top.
Bake at 350 for 1 hour or until potatoes are tender.
4 or 5 thinly sliced potatoes (scrub & leave skins on)
1 can cream of mushroom soup
1-2 c. grated cheddar cheese
Directions:
Lay potato slices in 9x13 baking dish in rows like fallen dominoes. Cover potatoes with cheddar cheese. Spread mushroom soup over top.
Bake at 350 for 1 hour or until potatoes are tender.
Taco Pie
Ingredients:
1 lb. ground beef
1 pkg. dry taco mix
1/3 c. chopped onion (or Tastefully Simple Onion Onion works good)
1 c. water
1 pkg. crescent rolls
1 c. sour cream
1 c. grated cheddar cheese
2 c. crushed Doritos
Directions:
Brown beef with onion; add water & taco mix. Simmer 5 minutes or until water is evaporated. Spread rolls on bottom and sides of lightly greased 10-inch pie plate or shallow casserole dish. Spread 1 cup chips over dough. Cover with meat. Spread sour cream over meat, then cheese. Top with remaining cup of chips.
Bake at 350 for 20-25 minutes. May be topped with fesh tomatoes.
1 lb. ground beef
1 pkg. dry taco mix
1/3 c. chopped onion (or Tastefully Simple Onion Onion works good)
1 c. water
1 pkg. crescent rolls
1 c. sour cream
1 c. grated cheddar cheese
2 c. crushed Doritos
Directions:
Brown beef with onion; add water & taco mix. Simmer 5 minutes or until water is evaporated. Spread rolls on bottom and sides of lightly greased 10-inch pie plate or shallow casserole dish. Spread 1 cup chips over dough. Cover with meat. Spread sour cream over meat, then cheese. Top with remaining cup of chips.
Bake at 350 for 20-25 minutes. May be topped with fesh tomatoes.
Peanut Butter Cup Bars
Ingredients:
1 pkg. graham crackers, crushed (approx. 1 cup)
4 cups powdered sugar
1 cup & 1 Tbsp. peanut butter
1 cup margarine, melted
2 cups chocolate chips
Directions:
Mix together graham cracker crumbs, powdered sugar, 1 cup of peanut butter & margarine. Spread in ungreased 9x13 pan. Pat down firmly.
Melt together chocolate chips & 1 Tbsp. peanut butter, stirring until smooth. Spread over first layer. Chill & serve.
1 pkg. graham crackers, crushed (approx. 1 cup)
4 cups powdered sugar
1 cup & 1 Tbsp. peanut butter
1 cup margarine, melted
2 cups chocolate chips
Directions:
Mix together graham cracker crumbs, powdered sugar, 1 cup of peanut butter & margarine. Spread in ungreased 9x13 pan. Pat down firmly.
Melt together chocolate chips & 1 Tbsp. peanut butter, stirring until smooth. Spread over first layer. Chill & serve.
Tuesday, May 1, 2007
Sloppy Joe's
Ingredients:
1.5 lbs. ground beef
1 can tomato soup
2 Tblsp. brown sugar
mustard
Directions:
Brown the ground beef - drain excess grease if necessary. Add the soup and brown sugar; add mustard to taste. Let simmer 5-10 minutes or until ready to eat.
1.5 lbs. ground beef
1 can tomato soup
2 Tblsp. brown sugar
mustard
Directions:
Brown the ground beef - drain excess grease if necessary. Add the soup and brown sugar; add mustard to taste. Let simmer 5-10 minutes or until ready to eat.
Sunday, March 4, 2007
Fruit Salad
Ingredients:
1 can Eagle Brand milk
1 lg. can cushed pineapple, drained
1 (8 oz) carton Cool Whip
1 can pie filling (so far we like cherry or strawberry best)
Directions:
Mix all 4 ingredients. Chill for about 12 hours before serving.
1 can Eagle Brand milk
1 lg. can cushed pineapple, drained
1 (8 oz) carton Cool Whip
1 can pie filling (so far we like cherry or strawberry best)
Directions:
Mix all 4 ingredients. Chill for about 12 hours before serving.
Friday, February 16, 2007
Angel Lush
This is a wonderful low-calorie/ low-fat dessert. I got this recipe from Kraftfoods.com. Enjoy!
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.
Calories: 140 per serving with only 1 gram of fat.
Cheese Dip
Ingredients:
1 (4 oz) Roka Blue cheese jar
1 (4 oz.) Old English cheese jar
8 oz. cream cheese
1 T. red wine vinegar
Directions:
Mix all ingredients together until well blended. Refrigerate several hours for best flavor. Serve with crackers.
1 (4 oz) Roka Blue cheese jar
1 (4 oz.) Old English cheese jar
8 oz. cream cheese
1 T. red wine vinegar
Directions:
Mix all ingredients together until well blended. Refrigerate several hours for best flavor. Serve with crackers.
Maple Cream Cheese Treats
I haven't actually made these yet, but I had them at my sister-in-law's house recently..... fresh from the oven with a cup of coffee. Mmm! They are excellent!
2 (10 count) tubes flaky biscuits
Topping:
1 cup brown sugar
4 T. margarine, melted
1/3 cup maple syrup (can use pancake syrup)
1/3 cup chopped nuts (optional)
Filling:
8 oz. cream cheese
2 T. softened butter
1/4 cup powdered sugar
1/2 tsp. cinnamon
1/2 cup raisins (optional)
Mix topping ingredients together and pour into a greased, 9x13-inch pan.
Cream together filling ingredients, except for raisins. Stir in raisins. Flatten each biscuit into a circle. Place 1-2 tablespoons of filling onto each biscuit. Fold over each side, pinching together to seal. Place finger-shaped rolls, seam down, onto topping in pan. Repeat with remaining biscuits. Bake for 25 minutes at 350 degrees, until rolls are browned and syrup is bubbly (or cover and refrigerate to bake later). After baking, immediately invert onto a cookie sheet or serving tray.
2 (10 count) tubes flaky biscuits
Topping:
1 cup brown sugar
4 T. margarine, melted
1/3 cup maple syrup (can use pancake syrup)
1/3 cup chopped nuts (optional)
Filling:
8 oz. cream cheese
2 T. softened butter
1/4 cup powdered sugar
1/2 tsp. cinnamon
1/2 cup raisins (optional)
Mix topping ingredients together and pour into a greased, 9x13-inch pan.
Cream together filling ingredients, except for raisins. Stir in raisins. Flatten each biscuit into a circle. Place 1-2 tablespoons of filling onto each biscuit. Fold over each side, pinching together to seal. Place finger-shaped rolls, seam down, onto topping in pan. Repeat with remaining biscuits. Bake for 25 minutes at 350 degrees, until rolls are browned and syrup is bubbly (or cover and refrigerate to bake later). After baking, immediately invert onto a cookie sheet or serving tray.
Orange Salad
Ingredients:
1 (3 oz.) pkg. orange jello
2 (3 oz.) pkgs. instant vanilla pudding
2 cups boiling water
8 oz. whipped topping, thawed
2 cans mandarin oranges, drained
Directions:
In a mixing bowl, combine jello and pudding mixes. Pour boiling water over; stir to dissolve. Cool until partially set. Fold whipped topping and mandarin oranges into jello mixture. Chill completely.
Note: Any other jello and fruit combinations can be used (i.e., strawberry jello with fresh strawberries, peach jello with 1 can diced peaches, pineapple jello with pineapple tidbits). I have been making it with pineapple lately, as we prefer that over orange.
1 (3 oz.) pkg. orange jello
2 (3 oz.) pkgs. instant vanilla pudding
2 cups boiling water
8 oz. whipped topping, thawed
2 cans mandarin oranges, drained
Directions:
In a mixing bowl, combine jello and pudding mixes. Pour boiling water over; stir to dissolve. Cool until partially set. Fold whipped topping and mandarin oranges into jello mixture. Chill completely.
Note: Any other jello and fruit combinations can be used (i.e., strawberry jello with fresh strawberries, peach jello with 1 can diced peaches, pineapple jello with pineapple tidbits). I have been making it with pineapple lately, as we prefer that over orange.
Peanut Butter Cup Bars
If you like Reese's Peanut Butter Cup candy bars, these are for you!!
Ingredients:
1 pkg. graham crackers, crushed (appr. 1 cup)
4 cups powdered sugar
1 cup + 1 T. peanut butter
1 cup margarine, melted
2 cups chocolate chips
Directions:
Mix together graham cracker crumbs, powdered sugar, 1 cup peanut butter and margarine. Spread in ungreased, 9x13-inch pan. Pat down firmly.
Melt together chocolate chips and 1 T. peanut butter; stirring until smooth. Spread over first layer. Chill.
Ingredients:
1 pkg. graham crackers, crushed (appr. 1 cup)
4 cups powdered sugar
1 cup + 1 T. peanut butter
1 cup margarine, melted
2 cups chocolate chips
Directions:
Mix together graham cracker crumbs, powdered sugar, 1 cup peanut butter and margarine. Spread in ungreased, 9x13-inch pan. Pat down firmly.
Melt together chocolate chips and 1 T. peanut butter; stirring until smooth. Spread over first layer. Chill.
Garbage Casserole
This is a favorite, stand-by recipe for me. I seem to always have the ingredients on hand, and using instant mashed potatoes makes preparation faster. This recipe also divides in half easily using an 8x8-inch pan & baking for 45-60 minutes.
Ingredients:
2 lb. ground beef
1 large onion, chopped
2 cans tomato soup
3 - 15 oz. cans cut or french cut green beans
8-10 cups mashed potatoes, prepared
Paprika (optional)
Directions:
Brown ground beef and onion; drain grease. Layer in 9x13-inch pan as follows: ground beef mixture, tomato soups, green beans and mashed potatoes. Sprinkle paprika over the top. Bake at 350 degrees for 1 to 1-1/2 hours, or until bubbly.
Ingredients:
2 lb. ground beef
1 large onion, chopped
2 cans tomato soup
3 - 15 oz. cans cut or french cut green beans
8-10 cups mashed potatoes, prepared
Paprika (optional)
Directions:
Brown ground beef and onion; drain grease. Layer in 9x13-inch pan as follows: ground beef mixture, tomato soups, green beans and mashed potatoes. Sprinkle paprika over the top. Bake at 350 degrees for 1 to 1-1/2 hours, or until bubbly.
Stove Top One-Dish Chicken Bake w/ Veggies
This recipe has become one of our favorites, and the leftovers the next day (or two) are even better! The recipe calls for 1 1/2 lbs chicken - I usually use about 3 larger boneless breasts and that seems to do it. I add about a 1/2 cup more cheese than the recipe calls for, which makes the dish extra cheesy - mmmm!
1 2/3 cups hot water
1 pkg (6 oz size) Stove Top stuffing mix for chicken
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can condensed cream of chicken soup
1/3 cup sour cream
1 1/2 cups shredded mozzarella cheese (this is where I use more!)
1 bag frozen veggies, thawed & drained (I use broccoli, which seems to fit nicely with this recipe)
Preheat oven to 400 degrees. Add hot water to stuffing mix; stir just until moistened and set aside.
Place cut up chicken in a 13x9-inch baking dish. Mix soup, sour cream, cheese and veggies; spoon over chicken. Top with prepared stuffing.
Bake 30 minutes or until chicken is cooked through (170 degrees). I cook until the soup mixture is bubbly and the stuffing is browned and crunchy on top. Enjoy!
1 2/3 cups hot water
1 pkg (6 oz size) Stove Top stuffing mix for chicken
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can condensed cream of chicken soup
1/3 cup sour cream
1 1/2 cups shredded mozzarella cheese (this is where I use more!)
1 bag frozen veggies, thawed & drained (I use broccoli, which seems to fit nicely with this recipe)
Preheat oven to 400 degrees. Add hot water to stuffing mix; stir just until moistened and set aside.
Place cut up chicken in a 13x9-inch baking dish. Mix soup, sour cream, cheese and veggies; spoon over chicken. Top with prepared stuffing.
Bake 30 minutes or until chicken is cooked through (170 degrees). I cook until the soup mixture is bubbly and the stuffing is browned and crunchy on top. Enjoy!
Wednesday, February 14, 2007
Ham Broccoli Bake
rIngredients:
1 1/4 cups uncooked elbow macaroni
1 1/2 cups chopped fresh broccoli
1 can cream of mushroom soup
1 cup cubed, cooked ham
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup milk
1 Tbsp dried minced onion
1/4 tsp pepper
1 cup crushed potato chips
Directions:
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the broccoli, soup, ham, cheeses, milk, onion and pepper. Drain macaroni; add to ham mixture. Transfer to a greased 8-inch square baking dish; sprinkle with potato chips. Bake, uncovered, at 350 for 20-25 minutes, or until bubbly. Yield: 4 servings
1 1/4 cups uncooked elbow macaroni
1 1/2 cups chopped fresh broccoli
1 can cream of mushroom soup
1 cup cubed, cooked ham
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup milk
1 Tbsp dried minced onion
1/4 tsp pepper
1 cup crushed potato chips
Directions:
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the broccoli, soup, ham, cheeses, milk, onion and pepper. Drain macaroni; add to ham mixture. Transfer to a greased 8-inch square baking dish; sprinkle with potato chips. Bake, uncovered, at 350 for 20-25 minutes, or until bubbly. Yield: 4 servings
Chicken, Broccoli and Rice Casserole
1 box chicken-flavored Rice-a-Roni (cooked according to pkg)
1 16-oz package frozen broccoli (partially cooked)
2 cups cooked chicken
1 cup shredded Cheddar cheese
1 can cream soup (mushroom, chicken or celery)
1 cup milk
2 Tbsp margarine
1 small can French-fried onions
Layer rice, broccoli, chicken and cheese in 2 quart casserole dish. Combine soup, milk and margarine in small saucepan. Heat on low heat until butter is melted. Pour mixture over casserole ingredients. Bake at 350 for 45 minutes. Top with onion rings. Bake for an additional 5 minutes.
Note: You can prepare the casserole ingredients the night before, adding the soup mixture just before baking.
1 16-oz package frozen broccoli (partially cooked)
2 cups cooked chicken
1 cup shredded Cheddar cheese
1 can cream soup (mushroom, chicken or celery)
1 cup milk
2 Tbsp margarine
1 small can French-fried onions
Layer rice, broccoli, chicken and cheese in 2 quart casserole dish. Combine soup, milk and margarine in small saucepan. Heat on low heat until butter is melted. Pour mixture over casserole ingredients. Bake at 350 for 45 minutes. Top with onion rings. Bake for an additional 5 minutes.
Note: You can prepare the casserole ingredients the night before, adding the soup mixture just before baking.
Tuesday, February 13, 2007
Scotcharoos
Ingredients:
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
7 cups Rice Krispies
1 pkg chocolate chips
1 pkg butterscotch chips
Directions:
Heat sugar and corn syrup together over low heat, stirring often until edges begin to bubble. Add in peanut butter and remove from heat. Mix in Rice Krispies. Press in 9 x 13 pan.
Melt chocolate chips and butterscotch chips and spread over mixture. Let firm before serving.
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
7 cups Rice Krispies
1 pkg chocolate chips
1 pkg butterscotch chips
Directions:
Heat sugar and corn syrup together over low heat, stirring often until edges begin to bubble. Add in peanut butter and remove from heat. Mix in Rice Krispies. Press in 9 x 13 pan.
Melt chocolate chips and butterscotch chips and spread over mixture. Let firm before serving.
Monday, February 12, 2007
quick pasta
1 can coconut milk (try international isle in the supermarket)
1 tablespoon curry or favorite seasoning
1 pack penne pasta
frozen vegetables of your choice
1 tblsp butter
shrimp or favorite meat
bell peppers
onion
Slowly bring to boil milk, simmer for about 15 minutes, add curry or seasonings
boil pasta
place butter in skillet, saute' shrimp, frozen vegetables, bell peppers and onions.
when shrimp is cooked add coconut milk. add boiled pasta, simmer 5 minutes, served with garlic bread on the side or with cheese topping.
Try using your favorite sauces instead of coconut milk ex. sweet and sour sauce.
1 tablespoon curry or favorite seasoning
1 pack penne pasta
frozen vegetables of your choice
1 tblsp butter
shrimp or favorite meat
bell peppers
onion
Slowly bring to boil milk, simmer for about 15 minutes, add curry or seasonings
boil pasta
place butter in skillet, saute' shrimp, frozen vegetables, bell peppers and onions.
when shrimp is cooked add coconut milk. add boiled pasta, simmer 5 minutes, served with garlic bread on the side or with cheese topping.
Try using your favorite sauces instead of coconut milk ex. sweet and sour sauce.
Friday, February 9, 2007
Easy Salad
Ingredients:
1 small instant vanilla pudding
1 can cocktail fruit with juice
1 can pineapple
1 8 oz cool whip
any other fruit
Directions:
Mix all together and enjoy!!
1 small instant vanilla pudding
1 can cocktail fruit with juice
1 can pineapple
1 8 oz cool whip
any other fruit
Directions:
Mix all together and enjoy!!
Baked Pizza
Ingredients:
1 lb. ground beef
2 8 oz. cans Tomato Sauce
1 tsp. oregano
2 cups Bisquick
1 egg
2/3 cup milk
shredded cheddar cheese
1 can sliced mushrooms, drained
1/4 cup grated Parmesan cheese
mozzarella cheese
Directions:
Brown the ground beef and drain. Mix in 1 can of tomato sauce and oregano. Let simmer uncovered for 10 minutes.
Stir together Bisquick, eggs and milk. Spread in greased 9 x 13 pan. Pour second can of tomato sauce over batter, spreading evenly. Liberally cover tomato sauce with cheddar cheese. Add in layers: beef mixture, mushrooms, Parmesan cheese and mozzarella cheese.
Bake at 400 for 20-25 minutes until golden brown.
1 lb. ground beef
2 8 oz. cans Tomato Sauce
1 tsp. oregano
2 cups Bisquick
1 egg
2/3 cup milk
shredded cheddar cheese
1 can sliced mushrooms, drained
1/4 cup grated Parmesan cheese
mozzarella cheese
Directions:
Brown the ground beef and drain. Mix in 1 can of tomato sauce and oregano. Let simmer uncovered for 10 minutes.
Stir together Bisquick, eggs and milk. Spread in greased 9 x 13 pan. Pour second can of tomato sauce over batter, spreading evenly. Liberally cover tomato sauce with cheddar cheese. Add in layers: beef mixture, mushrooms, Parmesan cheese and mozzarella cheese.
Bake at 400 for 20-25 minutes until golden brown.
Indoor S'mores
Ingredients:
2/3 cup light corn syrup
2 Tbsp. margarine or butter
1 pkg. milk chocolate chips
1 tsp. vanilla
8 cups Golden Grahams cereal
2 cups mini marshmallows
Directions:
Butter 9 x 13 pan. Heat corn syrup, margarine and chips to boiling in 3-qt. sauce pan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows - 1 cup at a time. Press mixture evenly in pan. Let stand until firm - at least 1 hour.
Store loosely covered at room temperature.
2/3 cup light corn syrup
2 Tbsp. margarine or butter
1 pkg. milk chocolate chips
1 tsp. vanilla
8 cups Golden Grahams cereal
2 cups mini marshmallows
Directions:
Butter 9 x 13 pan. Heat corn syrup, margarine and chips to boiling in 3-qt. sauce pan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows - 1 cup at a time. Press mixture evenly in pan. Let stand until firm - at least 1 hour.
Store loosely covered at room temperature.
Easy Double Chocolate Chip Brownies
Ingredients:
2 cups semi-sweet chocolate chips - divided
1/2 cup margarine - cut into pieces
3 eggs
1 1/4 cup flour
1 cup sugar
1 tsp. vanilla
1/4 tsp. baking soda
Directions:
Melt 1 cup chocolate chips and butter - stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla and baking soda. Stir in remaining chips. Spread in greased 9 x 13 pan.
Bake at 350 for 18-22 minutes.
2 cups semi-sweet chocolate chips - divided
1/2 cup margarine - cut into pieces
3 eggs
1 1/4 cup flour
1 cup sugar
1 tsp. vanilla
1/4 tsp. baking soda
Directions:
Melt 1 cup chocolate chips and butter - stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla and baking soda. Stir in remaining chips. Spread in greased 9 x 13 pan.
Bake at 350 for 18-22 minutes.
Chicken Enchilada Bake
Ingredients:
1 1/2 lbs. boneless skinless chicken
12 flat corn tortillas
2 cans enchilada sauce
2 pkgs shredded taco cheese
2 pkgs taco seasoning
Directions:
Boil chicken 45 min. - 1 hr. until tender. Cool and shred with fork. Mix shredded chicken with taco seasoning and about 2 Tbsp. of water to coat.
Grease lasagna pan and place layer of tortillas, 1/2 of chicken mix, 3/4 can of enchilada sauce and cover with cheese. Repeat process for layer 2. Then place a layer a tortillas on top, cover with remaining enchilada sauce and cheese.
Bake at 350 for 35-45 minutes until hot and cheese is golden brown.
1 1/2 lbs. boneless skinless chicken
12 flat corn tortillas
2 cans enchilada sauce
2 pkgs shredded taco cheese
2 pkgs taco seasoning
Directions:
Boil chicken 45 min. - 1 hr. until tender. Cool and shred with fork. Mix shredded chicken with taco seasoning and about 2 Tbsp. of water to coat.
Grease lasagna pan and place layer of tortillas, 1/2 of chicken mix, 3/4 can of enchilada sauce and cover with cheese. Repeat process for layer 2. Then place a layer a tortillas on top, cover with remaining enchilada sauce and cheese.
Bake at 350 for 35-45 minutes until hot and cheese is golden brown.
Pork Chop Stroganoff
Ingredients:
4 thick pork chops
1 can cream of mushroom soup
1 chopped onion (or Tastefully Simple's 'Onion Onion')
8 oz. sour cream
Directions:
Brown the pork chops. Place in a baking dish and cover with chopped onion. Mix sour cream and soup together and pour over the pork chops.
Bake at 325 for 60 minutes. Serve over noodles or rice.
Easy & delicious!!!
4 thick pork chops
1 can cream of mushroom soup
1 chopped onion (or Tastefully Simple's 'Onion Onion')
8 oz. sour cream
Directions:
Brown the pork chops. Place in a baking dish and cover with chopped onion. Mix sour cream and soup together and pour over the pork chops.
Bake at 325 for 60 minutes. Serve over noodles or rice.
Easy & delicious!!!
Subscribe to:
Posts (Atom)