Around The House

Asparagus & Ham Bake

Ingredients

Peach Crisp

Ingredients:

4 ears of corn

1/4 cup (1/2 stick) butter, softened

2 Tbsp. Sun-Dried Tomato Vinaigrette Dressing

Grilled Pork Chops

Ingredients:

2/3 Cup lemon-lime soda

½ Cup soy sauce

¼ Cup honey

1 teaspoon dried thyme

¾ teaspoon dried rosemary, crushed

¼ teaspoon pepper

6 bone-in pork loin chops (thick cut)

Directions:

In a large resealable plastic bag, combine the first six ingredients; add the pork chops. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally.

Drain and discard marinade. Grill pork, covered, over medium heat 6-8 minutes on each side or until juices run clear.

Grilled Mushroom & Swiss Burgers

Ingredients:

1 1/2 lbs. Ground Chuck

½ teaspoon Salt

¼ teaspoon Pepper

2 teaspoon Worcestershire Sauce

4 slices Swiss Cheese

8 oz. can Mushroom Pieces (undrained)

1 packet Brown Gravy Mix

4 Hamburger Buns

Directions:

In a bowl combine first 4 ingredients and mix well. Shape meat mixture into 4 patties. Grill over medium-hot heat for 5-7 minutes on each side or until juices run clear.

Meanwhile, in small sauce pan combine mushrooms and liquid and brown gravy mix. Cook and stir over medium heat until thickened.

Place burgers on bun bottom and top each with a slice of swiss cheese. Spoon mushroom mixture on top of cheese and burger and place bun tops.

Coconut Ice Cream Torte

Ingredients:

18 Macaroons, crushed

1/4 cup Butter, melted

3/4 cup Hot Fudge Ice Cream Topping

26 snack-size Mounds or Almond Joy Candy Bars

1 quart Vanilla Ice Cream, softened

1 quart Strawberry Ice Cream, softened

1/4 cup Sliced Almonds, toasted

Directions:

In a small bowl, combine cookie crumbs and butter.Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
In a microwave-safe bowl, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust.
Arrange candy bars around the edge of pan. Freeze for 15 minutes.
Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm.

May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan.
*If Almond Joy candy bars are used, arrange bars with almond side facing inward toward the center of the pan.

Mixed Fruit with Cream Cheese Dressing

Ingredients:

3 cans Tropical Mixed Fruit
1 can Pineapple Tidbits
2 cans Mandarine Oranges
1 cup Red Seedless Grapes
1 cup Green Seedless Grapes
8 oz. Cream Cheese softened
8 oz. Sour Cream
1 1/4 tsp. Cinnamon

(Note: Any type of fruit works well including strawberries, blueberries, peaches, pears, kiwi, navel oranges, whatever is on hand or in season. Be sure to add some lemon juice if using fruit that may turn brown.)

Directions:

1. Well drain all fruit and place in large bowl.

2. In another bowl, blend together cream cheese, sour cream and cinnamon until creamy.

3. Pour cream cheese dressing over fruit and mix.

Blueberry Muffins

Ingredients:

 2 cups Bisquick® mix
3/4 cup plus 2 tablespoons sugar, divided
2 eggs
8 oz. sour cream
1 cup fresh or frozen blueberries*

Directions:

 1. In a bowl, combine the biscuit mix and 3/4 cup sugar.

2. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.

3. Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar.

4. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

*If using frozen blueberries, do not thaw before adding to batter.

Fantastic Caramels

Ingredients:

2 Cups sugar
1 3/4 Cups light corn syrup
1 2/3 Cups evaporated milk
1 Cup butter (2 sticks) No Substitutes
4 Tsp vanilla
1 Cup finely chopped walnuts

Directions:

Butter bottom and sides of a 9” square pan. Put first 4 ingredients into large 4 quart heavy saucepan. Using a candy thermometer, cook and stir on high to 210 degrees F. Turn heat to medium and continue cooking and stirring until temperature reads 244-250 degrees F, or when a ball the firmness of a caramel is formed in cold water. (It is important that you stir this mixture constantly.) When mixture reaches proper temperature, immediately remove from heat and add the vanilla and walnuts and stir thoroughly. Pour into prepared 9 X 9 buttered pan. Cool for 1 hour and then place in refrigerator until completely cold. When candy has set, carefully lift one corner and slip spatula under candy to remove from pan. Using a thin knife cut caramel with a light sawing motion. Wrap in cut pieces of wax paper and store in refrigerator. Will make approximately 64 caramels.

      Broccoli Cheese Soup

INGREDIENTS

• 2 tablespoons margarine
• 1/2 cup finely chopped onion
• 4 cups chicken broth 
• 8 ounces uncooked thin noodles (can substitute 6 ounces linguine or thin spaghetti, broken into about 1-1/2 inch pieces)
• 1 (16-ounce) package frozen broccoli cuts
• 4 cups milk (can use 2% milk)
• 16 ounces Velveeta Cheese, cubed
• Salt and pepper to taste

DIRECTIONS 

Heat the butter over medium-high heat in a large pot. Add the onion and sauté until soft, about 5 minutes. Add the broth and broccoli cuts; bring to a boil. Stir in the noodles and cook until slightly tender, about 7 minutes. (cooking time will vary, depending on type used.) Add the milk and heat thoroughly without boiling. Stir in the cheese and heat until melted. Season with salt and pepper. Serve with butter and herb croutons.

Pork Chops with Apples and Dressing

INGREDIENTS:

1 Can Apple Pie Filling
1 Box Chicken Flavored Stuffing Mix
1 rib celery. Chopped
1 small onion. Chopped
4 butterfly pork chops
1 TBSP vegetable oil

DIRECTIONS:

(Preheat oven to 350 degrees)
In a skillet, brown pork chops in oil over medium-high heat.
Meanwhile, prepare stuffing according to package directions and mix in onion and celery.
Spread pie filling into a greased 13 x 9 x 2 baking dish.
Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350 degrees for 35 minutes.
Uncover, bake 10 minutes longer or until pork chops are cooked through.

Note: Boneless chicken breasts can be substituted for the pork chops.

Corn Flake Chicken

(Preheat oven to 350° F)

1. Place Corn Flake Crumbs in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper.
Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in
shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices
run clear. Do not cover pan or turn chicken while baking. Serve hot. 

Serve with Green Bean Casserole and Roasted Red Potatoes.