Slow Cooker Pork Chops

I found myself at a bit of a loss for what to make for supper.  Believe it or not, one of my least favorite activities is meal planning....  On this particular day, I decided I would try to make due with whatever I had on hand.  I found a package of pork chops in the freezer.  Everyone knows that the only way to prepare pork chops is on the grill, right?  With Wright County Pork Producers Pork Chop Seasoning.... :), didn't feel like grilling in the cold.  So, I went to Pinterest, did a search for pork chops.  When I saw the words "slow cooker", I was all over it.  I LOVE using the slow cooker, fill it and forget it!  We absolutely loved this recipe!  My husband took it as leftovers to work for 3 days (I know, as always I made a lot).  I will make this again and make it often.

Slow Cooker Pork Chops

4 thick-cut pork chops, bone in or boneless

1 can cream of chicken soup

1 pkg. dry ranch dressing mix

2 cloves garlic, minced

1/2 c. chicken broth

pepper

Combine soup, dressing mix, garlic, and broth.  Sprinkle chops with pepper (do not salt).  Place chops in slow cooker and pour soup mixture over top.  Cover and cook on high 4 hours or low 6-7 hours.  Serve over rice.  Reserve remaining sauce, pour over rice.

Lemon Lime Dessert

I had a bunch of lady friends over recently and went on the hunt for something new and fun to make.  I wanted something light, something fresh and cool tasting.  This fit the bill perfectly.  The mix of tart sherbet and smooth vanilla is excellent.  I also served Chicken Salad Sandwiches on Rye Bread and Cowboy Salsa, so this was perfect to cool off the pallet. 

Lemon Lime Dessert
1-1/2 c. graham cracker crumbs + 1/4 c. for topping
14 T. butter, melted ,.divided 
1-1/4 c. sugar, divided 
1/2 gallon vanilla ice cream, softened 
1 quart lime sherbet, softened 
2 eggs, lightly beaten 
1/4 c. lemon juice
 
In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.  In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Cover and refrigerate until cool.  Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.  Just before serving, remove from the freezer, sprinkle with additional crumbs and cut into squares. Yield: 12-15 servings.

Hunting Shack Granola

This recipe actually comes from my husband, or I should say from his nephew.  I have never made it.  This is a regular snack item at the "Hunting Shack".  It's not fussy.  As you will see from the recipe, it's basically a base granola, you add whatever you would like.  We almost always have this on hand, a handful satisfies that "need for sweet", but in a healthy way.

Hunting Shack Granola
4 c. old fashioned oats
1 c. smashed wheat flakes (Wheaties cereal, crushed works)
1 c. coconut
1 c. wheat germ
1 c. dry milk
1/4 c. brown sugar
2/3 c. honey
1 c. olive oil
1 T. vanilla

Optional:
sunflower seeds
M&M's
raisins
peanuts
chocolate chips

In a large bowl, mix together; oats, wheat flakes, coconut, wheat germ, dry milk and brown sugar.  In medium saucepan, mix; honey, oil and vanilla.  Heat until hot (don't need to boil).  Mix with dry ingredients, stir until well coated.  Spread granola mixture onto large jellyroll pan, bake at 225° for 35 minutes.  Remove from oven, let cool.  Pour into large bowl, mix in whatever added ingredients you wish, or leave as basic granola.

Smooth Raspberry Pudding Salad

This salad has been served at many weddings in our church.  It's really easy and very, very delicious!  I love how smooth and creamy it is.  I have seen quite a few variations of the same recipe, I'm sure they are all fine, however, this is my favorite.  This recipe can be used with any fruit flavor, just use the corresponding fruits/jello flavorings, for example, strawberry Jello and frozen strawberries, etc.  My kids don't like big "chunks" of fruit, so I use my hand mixer for the mixing part, the fruit is blended smoother.

Smooth Raspberry Pudding Salad
3 oz. box raspberry Jello
3 oz. box cook and serve vanilla pudding
3 oz. box cook and serve tapioca pudding
6 oz. frozen unsweetened raspberries
4 oz. Cool Whip Topping, softened
3 c. water

In medium size saucepan, bring water to boil, remove from heat, add all 3 boxes of dry mixes, stir until dissolved.  Mix in frozen berries.  Refrigerate until cooled; about 1 hour.  Stir in softened Cool Whip.  Continue chilling until set.

Broccoli Cheese Soup

I think the recipes that get me the most excited are soup recipes.  I love to try new ones, often its something similar to what I have made in the past with a little added twist.  No soup is complete without some sort of bread to dip.  Pictured here is just a basic Bisquick drop biscuit.  Always easy and always a hit.  This soup is very rich and creamy!

Broccoli Cheese Soup
1-1/2 sticks margarine
1/4 c. chopped onion
6 c. broccoli, cooked
1/2 c. flour
2 (14 oz.) cans chicken broth
1 qt. half-and-half
1/2 tsp. pepper
2 c. shredded cheddar cheese
1 c. shredded Swiss cheese

Melt margarine in large pot; add onion, cook and stir until onion is tender.  Add cooked broccoli; sprinkle flour over mixture, cook and stir for 1 minute.  Add broth; heat until hot.  Add half-and-half, cheeses and pepper.  Heat until warm and cheeses are melted.