Honey Mustard Fried Onion Pork Chops

Hi everyone- Here is one of my favorite dishes. (Also works good with chicken)

 

HONEY MUSTARD FRIED ONION PORKCHOPS

 

INGREDIENTS:

-Pork Chops (or Chicken Breasts)

-Newman's Own Lite Honey Mustard Salad Dressing

-French's Fried Onions

 

Empty the Honey Mustard into a bowl.

 

Dump several handfuls of the fried onions into a ziplock bag.

Seal the bag, being sure to get as much of the air out as possible.

Take a rolling pin and roll over bag until fried onions are like a

breadcrumb consistency and then empty into another bowl.

 

Dredge pork or chicken through the honey mustard dressing being sure to coat it evenly.

Then put into bowl of the fried onions, being sure to press the onions

into it like you would breadcrumbs.

 

Spray a baking pan with non-stick spray and place pork or chicken onto it.

Bake 30-45 minutes depending on thickness at 350 degrees.

 

I serve it with rice or pasta and a vegetable.

 

 

Reeces Cake

Today I want to share a family favorite, my Reeces Cake. Its like eating a huge Reeces cup- so what's not to like, right? It is sooooo simple too. Here's what you need:
-a yellow cake mix
-a container of your favorite brand of smooth peanut butter (ours is Skippy)
-a container of chocolate icing

Bake your box cake mix according to the directions on the box in a 9x13 baking dish. Let cool 15-20 minutes. Take your smooth peanut butter and ice the cake. Then stick the cake in the fridge for 15-20 minutes to let the peanut butter set to make it easier to ice it with the chocolate. Then take your chocolate icing and ice the cake again. Stick back in the fridge and I keep it in fridge afterwards too- keeps it moist. You can decorate with Reeces cups or Reeces pieces if you like.

Cheddar Potato Soup

Fall is in the air and I thought I'd share our family's favorite fall soup-

CHEDDAR POTATO SOUP

• 3-4 large baking potatoes
• 3 cans cheddar cheese soup
• 2 cups chicken broth
• 1 cup milk
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper

Start by cleaning the potatoes and drying them. Poke several hole in each with a fork and microwave on high for about 7 minutes or until tender to the touch. Then let cool for about 10 minutes. Once cooled take a knife and peel most of the skins off (it is ok if you leave some- it's a rustic soup). and cut into bite-size chunks.

In a large pot pour in the cheddar soups, chicken broth and milk. Add in the garlic, salt and pepper and heat on med/high strirring with a whisk until the cheddar soup dissolves into the other liquids. Bring to a boil. Then add in the potato chunks and turn down to a simmer. Let simmer for about 5 to 10 minutes to reheat the potatoes. Then remove from  heat and either mash the potatoes with a masher or use an immersion blender to break up the potatoes until you get the desired consistancy. BYOC (be your own chef) if you like it thicker- mash/blend less, if you like it creamier- mash/blend more. Taste the soup and add more salt, pepper, garlic as needed to taste.

Top with your favorite baked potato toppings; sour cream, bacon, fried onions, scallions, cheddar cheese, croutons, crackers, etc.