Monday, November 21, 2011

Easy Pork Chops!

So, I bet your wondering why I have an onion soup mix box when I titled the post "pork chops". Let me tell ya!! I was ready to go this shopping is done for Thanksgiving, my meal plan is together for the week, my schedules are coordinated and then BAM! I thawed my pork chops out last night so they would be ready to go today. I got home from work and was getting ready to make the Ranch Pork Chops I had planned, only to discover that DUH, I forgot to buy the dry ranch seasoning mix that was the only other thing I needed besides pork chops. Well, after a little brainstorming (and scrounging through the cupboards) I found this...

That's it! Nothing else to fuss over!! I think they were some of the tastiest pork chops I have ever had!! No kidding. Served with a baked potato and pease....the meal was complete!!

Onion Soup Mix Pork Chops

1 pkg. Dry Onion Soup Mix
4 Boneless Pork Chops
DIRECTIONS: Heat oven to 425 Degrees. Using broiler pan, place pork chops on pan, that has been sprayed with cooking spray. Sprinkle onion soup mix onto both side of pork chops. Bake for 45 minutes or until cooked thru.


Sunday, November 13, 2011

Easy Bake!

Hmmm....maybe now that I am working more, Ry could do a "guest" post.

Reading over the directions.

Baking by a light bulb, doesn't get better than that...

Mixing away...

No pictures of the finished product...she ate it before I had a chance to get the camera!


Saturday, November 12, 2011

Pumpkin Swirl Cheesecake Bars!

I realize it has been two weeks since my last post! Sorry. I have started a new job at the hospital and have been orienting and training! Even though my menus have been planned and my family has been fed, I haven't had a lot of extra time for posting!

Anyhow, I have been researching some different dessert recipes for Thanksgiving. I would like to do a bite-size buffet of desserts because, well, I love desserts and honestly, I can never decided on just one thing to have and then that leads up to ALOT of dessert that I shouldn't really eat but do. So, I found this recipe on the internet and I made it this week to "try" and I am still on the fence about it, Jimmy likes it though. (I do love the gingersnap crust). Why don't you try it and leave me a comment on if you liked it or not.....

Pumpkin Swirl Cheesecake Bars w/ Gingersnap Crust
Adapted from Kicked Up Cookie Recipes Makes about 24 bars

2 cups finely crushed gingersnaps (about 30 cookies)
1/4 cup salted butter, melted

1/3 cup canned pumpkin
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
3 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
3 eggs
Directions: Preheat oven to 325°F. Lightly grease a 13×9 inch pan. Combine crushed gingersnaps and melted butter in a small bowl. Press mixture into bottom of the prepared baking pan. Bake the crust for 10 minutes or until crust is firm. Set aside to cool.
While the crust is cooling, stir together pumpkin, flour, and pumpkin pie spice in a medium bowl. In a large mixer bowl, beat cream cheese on medium-high speed until smooth. Add sugar and vanilla, and beat until combined. Add eggs one at a time, beating to incorporate completely after each addition. Stir 1 1/2 cups of the cream cheese batter into the pumpkin mixture until smooth. Pour the remaining cream cheese batter over cooled crust. Spoon the pumpkin batter over top of cream cheese batter and using a butter knife, gently spread evenly over the cheesecake mixture. Bake for 25-30 minutes or until center is set. Cool at room temperature for about an hour, then chill in the refrigerator before cutting into bars.