Pork Chop Stuffing Bake

1 package (16 oz) chicken stuffing mix

6 boneless pork chops

1 can condensed cream of mushroom soup

1 onion, chopped

shredded cheddar cheese

-Heat oven to 350 degrees.

-Prepare stuffing mix as directed on package.

-Meanwhile, heat large oven proof nonstick skillet on medium-high heat.

-Add chops and cook 4 min. of each side or until browned on both sides.

-Mix soup and onions together and spoon over chops.

-Top with stuffing and sprinkle with cheese.

-Bake for 20 to 30 min. or until chops are done.

Chewy Bars

1 package yellow cake mix

1/2 cup brown sugar

2 tablespoons margarine/butter

2 tablespoons corn syrup

1/2 cup chocolate chips

2 eggs

2 tablespoons water

4 tablespoons flour

-Mix all ingredients together in large mixing bowl.

-Bake for 25-30 minutes at 350 degrees.

Honey Mustard Pecan Chicken

This is a really yummy dish if you like nuts.

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon dried thyme ( I didn't have any thyme and it still tastes really good)

4 Chicken Breasts (I bought the thin cut chicken breast which is 4 breasts cut in half.)

3/4 cup honey, divided

3/4 cup Dijon mustard, divided

2 garlic cloves, minced

1 cup finely chopped pecans 

-Combine the first 4 ingredients and sprinkle evenly over chicken.

-Mix together 1/2 cup honey, 1/2 cup mustard, and garlic.

-Poor mixture over chicken and refrigerate for 2 hours.
-Remove chicken from marinade, discarding marinade. Dredge chicken in pecans (or you can sprinkle them on if you don't want a lot of pecans).

-Place chicken on a lightly greased cookie sheet ( I lined my sheet with aluminum foil for easy clean up).

-Bake at 375 degrees for 40 minutes or until chicken is no longer pink (for the thin cut chicken breasts I only had to cook them for about 15-20 mins.)

-Stir together the remaining 1/4 cup honey and 1/4 cup mustard and serve  sauce with chicken (I didn't do this b/c I thought it had plenty of flavor, but feel free).

Yummy Rice Krispie Treats

1/4 cup butter

1 (10 oz) pkg. regular marshmallows

1/2 cup peanut butter

4 cups Rice Krispies

1 1/2 cup M&M's

-Melt butter in a large pan over low heat.

-Add marshmallows and peanut butter.

-Stir until completely melted and then remove from heat.

-Add the Rice Krispies and the M&M's. Stir until well coated.

-Using a spatula press mixture into evenly butter pan.

-Let cool and then cut into squares.

Fancy Salad

Salad:

1/4 cup craisins

1 pear cored and cubed

1 cup swiss cheese

10 cups Romaine lettuce (1 bundle)

1 cup cashews

Dressing

1/2 cup sugar

1/3 cup red wine vinegar

2 tablespoons lemon juice

2 tablespoons finely chopped onion

1/2 teaspoon salt

2/3 cup oil

2/3 teaspoon poppy seeds

Mix the first 5 ingredients together in a blender. Gradually add 2/3 up oil and then 2/3 teaspoon poppy seeds

**Recipe by Jen Ward**

Stouffers Skillets

For anyone out there that needs a quick meal look no further. Stouffers Skillets are really good and they only take about 15 mins. The garlic chicken is my favorite, but we've tried several different ones and they are all really good. So if you want a quick meal that's pretty satisfying then you need to try these skillets.

Cheesy Chicken and Spinach

This recipe is made up so I don't have exact measurments. You kind of need to just play it by ear, but don't worry it's pretty simple.

4 boneless skinless chicken breast; cut into small chunks

1 package baby spinach

Shredded mozzarella cheese

McCormicks Montreal Chicken seasoning

Badia Complete Seasoning (this might be hard to find so you can use any all season if you want)

-Season the chicken with both of the seasonings.

-In a large pan fry the chicken in a little oil over medium heat until thoroughly cooked.

-Add the spinach on top and cover until the spinach as wilted.

-Stir the spinach with the chicken and add the mozzarella cheese.

-Cover until cheese has melted.

-Mix everything and serve.

Chicken Parmigiana

1/2 cup dry bread crumbs 

1/3 cup grated Parmesan cheese

3/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 egg 

4 boneless skinless chicken breast halves

1 can (26 oz) meatless spaghetti sauce

3/1 cup shredded mozzarella cheese

-In a shallow bowl, combine the bread crumbs, 1/3 cup grated Parmesan cheese, Italian seasoning, garlic powder, and salt. In another bowl beat the egg.

-Dip the chicken in the egg and then cover in bread crumbs.

-Place the chicken in a 13x9 inch baking pan coated with nonstick cooking pray. Bake uncovered at 375 degrees for 10 mins. Turn chicken over and bake for another 10 mins.

-Take chicken out of the oven and pour a spoonful of two of spaghetti sauce over the chicken. Bake for another 5 mins. Sprinkle with mozzarella and bake for another 10 mins or until chicken is no longer pink in the center.

Creamy Potato Salad

1 lb. red potatoes, unpeeled, cut into chunks

1/4 cup zesty Italian reduced fat dressing

1/3 cup miracle whip light dressing

1 1/2 teaspoons GREY POUPON Dijon mustard

2 hard-cooked egg, chopped

4 green onions, sliced

-Cook the potatoes in boiling water for about 15 mins. or until tender; drain.

-Rinse the potatoes with cold water until cooled; drain again.

-Mix the Italian dressing, miracle whip, and mustard in a large bowl.

-Add the potatoes, eggs, and onions. Mix lightly and cover.

-Refrigerate at least 30 mins. before serving.

FYI: The recipe doesn't say anything about salt... but you definitely need salt. So my suggestion is just salt it to your liking.

Easy Ice Cream Sandwiches

2 cups vanilla ice cream, slightly softened

1 cup chopped cocktail peanuts, divided

30 CHIPS AHOY Real chocolate chip cookies

-Mix ice cream and 1/2 cup of the peanuts. Freeze 20-30 mins. or until firm enough to hold its shape.

-Spoon about 2 tablespoons of the ice cream mixture onto the bottom side of each of 15 of the cookies; cover with second cookie, top-side up, to make a total of 15 sandwiches.

-Roll edges in remaining 1/2 cup peanuts.

-Freeze 1-2 hours or until firm.