Thursday, August 23, 2012

Mexican Pinwheels From Food.com

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package hidden valley ranch dressing mix
freshly cut chives, sliced thin
5 (12 inch) flour tortillas
1 (4 ounce) jar diced pimentos, drained & blotted dry with papertowels
1 (4 ounce) can diced green chilies, drained & blotted dry with papertowels
1 (2 1/4 ounce) can sliced black olives, drained & blotted dry with papertowels
1 cup shredded cheddar cheese
salsa

Directions:
1
Mix cream cheese, ranch dressing mix and green onions or chives well.
2
Spread evenly over the tortillas.
3
Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.
4
Roll up tortillas tightly.
5
Wrap with plastic wrap and chill a minimum of 2 hours before serving.
6
Remove plastic wrap and cut rolls into equal pieces - discarding the ends.
7
Serve with salsa and Enjoy

Crock Pot Smokey Chicken and Cheesy Potato Casserole From Recipe.com

1 10-3/4-ounce can
condensed cream of chicken with herbs soup
1 8-ounce carton
dairy sour cream
 
6 ounces
smoked cheddar cheese, shredded (1-1/2 cups)
 
1 28-ounce package
frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
3 cups
chopped smoked or roasted chicken or turkey
 
Crushed croutons (optional)
 

add ingredients to list

Directions

1.

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.

2.

Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

Nutrition information

Per serving: Calories 399, Total Fat 20 g, Saturated Fat 12 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 80 mg, Sodium 1313 mg, Carbohydrate 31 g, Total Sugar 3 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin C 25%, Calcium 27%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet

Crock Pot Chops O'Brien From Food.Com

Ingredients:


Servings:

6

Servings Size
Update
Units: US | Metric
6 pork chops
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions

Directions:
1
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.

Friday, August 3, 2012

Ranch Spinach Pasta Salad From Betty Crocker

Ingredients

1 box Betty Crocker® Suddenly Salad® classic pasta salad mix

1/2 cup Hidden Valley® The Original Ranch® dressing

1 tablespoon fresh lemon juice

2 cups baby spinach leaves or small broccoli florets

3/4 cup grape tomatoes, halved

1/2 cup sliced cucumber, halved

1/2 cup julienne (matchstick-cut) carrots

2 tablespoons chopped fresh or 1 teaspoon dried basil leaves

Directions
Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator

Chops O'Brien From Food. Com

Ingredients:

Servings:

6

Servings Size
Update
6 pork chops
seasoning salt
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
pepper
1 (24 ounce) package O'Brien potatoes, frozen
1 cup shredded cheddar cheese
1 (6 ounce) can French-fried onions

Directions:
1
Brown pork chops lightly, sprinkle with seasoned salt, set aside.
2
Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions.
3
Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes.
4
Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.

Pork Chops Ole From Food.Com

Ingredients:

Servings:

4-6

Servings Size
Update
Units: US | Metric
6 pork loin chops (1/2-inch thick)
2 tablespoons cooking oil
seasoning salt, to taste
pepper, to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 tablespoon envelope taco seasoning mix
1 medium green bell pepper, chopped
1/2 cup shredded cheddar cheese

Directions:
1
In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2
Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
3
Arrange chops over rice; top with green pepper.
4
Cover and bake at 350F for 1-½ hours.
5
Uncover and sprinkle with cheese; return to the oven, until cheese is melted.