Creamy Ranch Pork Chops & Rice

This is a Campbells recipe I got from my friend Callie, and we all really thought it was yummy, even the boys & they are hard to get to eat anything besides chicken!

1 tablespoon vegetable oil
4 boneless pork chops (about 1 pound), 3/4-inch thick
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
3/4 cup milk
1 package (1 ounce) ranch salad dressing mix
Paprika
**Ranch-Style Rice
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on both sides.
Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

**Ranch-Style Rice: Heat 3 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 1/2 cups uncooked regular long-grain white rice and cook according to the package directions.

Parmesan Crusted Roasted Potatoes

4-5 large Yukon Gold potatoes (or whatever potato you prefer)
1 TBS kosher salt
1 tsp cracked black pepper
1/4 cup olive oil
1/2 cup grated Parmesan
large Ziploc bag

Preheat oven to 450*. Wash potatoes thoroughly. Cut into large chunks. In Ziploc bag, combine potatoes, oil, salt, and pepper. Shake bag until all potato chunks are well coated. Dump potatoes onto a GREASED baking sheet and bake at 450* for 25 minutes, stirring and turning potatoes every 7 minutes or so. For the last 5 minutes of baking, sprinkle the grated Parmesan all over the potatoes and broil ... but watch it closely so that you don't burn them. ** Add more salt/pepper to taste.

Oven Roasted Chicken

Bone-In, Skin-On Chicken Breasts
Olive oil
Kosher salt
Garlic salt
Cracked black pepper

Preheat oven to 350*. Place chicken breasts on a baking sheet, skin side up. Rub chicken with olive oil. Sprinkle liberally with salt, garlic salt, and pepper. Bake at 350* for 30 minutes, give or take. Allow chicken to cool before digging in, so that all the juices can settle back into the meat

Frosty Orange Dream Squares

40 Nilla Wafers, finely crushed (about 1-1/2 cups)
1/4 cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) Jell-O vanilla flavor instant pudding (see note below)
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
2 cups orange sherbet, softened

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press onto bottom of prepared pan; set aside.

ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover.

FREEZE at least 3 hours. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftovers in freezer.

Easy Chocolate Peanut Butter Cookies

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup peanut butter
1 eggs

Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
From Kraft Foods

Cocoa Surprise Cookies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all purpose flour
2/3 cup baking cocoa
1/2 tsp baking soda
2 cups semisweet chocolate chips (I used a mixture of dark chocolate and semi-sweet chips)
2 cups miniature marshmallows, frozen

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soad; gradually add to creamed mixture. Stir in the chocolate chips. Roll into 1-1/2 inch balls. Press 2 to 3 frozen marshmallows into each; reshape balls.
Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees F for 8 -10 minutes or until set. Cool 5 minutes before removing to wire racks to cool.
Recipe found here.

15 Minute Rice & Taco Skillet

1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cups water
2 cups instant white rice, uncooked
1 cup Shredded Cheddar Cheese
2 cups shredded lettuce
1 large tomato, chopped


BROWN meat in large skillet; drain.

ADD seasoning mix and water; stir. Bring to boil.

STIR in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomato just before serving.

Serves about 4
Recipe found here.

Holly's Chicken Fried Rice

In saucepan combine:
2 cups rice
4 cups water
1/4 cup soy sauce
2 tspns pepper
2 tspns chicken bullion
Bring to a boil and add:
1 1/2 cups cooked, shredded chicken
1 1/2 cups frozen peas and carrots
Cover and reduce heat, simmer until rice is cooked
Cook 2 or 3 eggs scrambled in small pieces and add to rice mixture
Top with crunchy chow mein noodles

*Can use chopped ham instead of chicken for pork fried rice