APPLE PECAN CAKE WITH CARAMEL GLAZE

 

INGREDIENTS:

• 1½ cups of cooking oil
• 2 cups sugar
• 4 Eggs
• 3 cups of flour
• 1 tsp baking soda
• ½ tsp cinnamon
• 1 tsp salt
• 2 tsps vanilla
• 3½ cups Granny Smith apples (approximately 3-4 apples), peeled and chopped
• 1 cup of chopped pecans

Caramel Glaze

• ¾ cups butter (1½ sticks)
• 1 cup light brown sugar
• ¼ cup milk
• 1 tsp vanilla

INSTRUCTIONS:

Preheat oven to 325°
In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
Add vanilla, mix well.
Stir in apples and pecans.
Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
Making the glaze
In a small pan, melt butter over low heat.
Stir in brown sugar and milk.
Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
Let boil for 10 minutes, continue stirring.
Remove from heat and add vanilla. Stir. Let cool.
Once caramel glaze has cooled a bit, pour over the top of cake.

Vinegar Pie

 

INGREDIENTS

• 4 large eggs
• 2 tablespoons apple cider vinegar
• 1 ½ cups sugar
• 1 stick unsalted butter, melted
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• 1 pinch salt
• 1 (9-inch) pie crust

PREPARATION

Preheat oven to 425°F.
Beat eggs, vinegar, sugar, melted butter, cinnamon, vanilla, and salt until well combined and slightly thickened.
Pour batter into pie crust and bake for 25 minutes. Center should be set. Cool before serving.

Make-Ahead Salad Casserole

 

INGREDIENTS

Salad:

• 1 head iceberg lettuce, chopped
• 1 (8 oz.) package frozen peas, thawed and drained
• 1 cup Swiss cheese, cut into cubes
• 3 green onions, finely chopped
• 1/2 cup bacon bits

Sauce:

• 1/2 cup mayonnaise
• 1/2 cup miracle whip
• 1-2 tablespoons sugar
• Kosher salt and freshly ground pepper, to taste

PREPARATION

In a medium bowl, whisk together mayonnaise, miracle whip and sugar, then season to taste with salt and black pepper.
To chop the iceberg lettuce, smash the stem of the lettuce on the counter to loosen it, then push it into the lettuce until it releases. Discard stem, then chop lettuce and place in a 9×13-inch baking dish.
Add thawed and drained peas, diced Swiss cheese and green onions, then pour dressing over mixture. Toss together until everything is evenly coated.
Top with bacon bits, then refrigerate until ready to serve. Cover with aluminum foil or plastic wrap if serving later.

Crispy Roasted Potatoes

 

Ingredients

• 2 pounds baby red potatoes, cut into wedges
• 1 (1 oz.) package dry onion soup mix
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh rosemary, minced
• sea salt and freshly ground pepper, to taste

Directions

1-Preheat oven to 400º F and line a baking sheet with aluminum foil. Lightly grease foil with butter or non-stick spray.
2-Place potatoes in a large bowl and cover with olive oil. Season generously with salt and pepper, then toss everything together to combine.
3-Sprinkle onion soup packet and fresh rosemary over potatoes and toss to combine.
4-Transfer potatoes to lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.

5-Once potatoes are fork tender, remove from oven, serve hot and enjoy!

Strawberry Cheesecake Eclairs

 

Ingredients

ECLAIR SHELLS:

• 6 tablespoons unsalted butter, cut into 6 pieces
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 3 large eggs, room temperature
• 1 large egg + 1 teaspoon water, for egg wash (optional)
• Powdered sugar, for dusting

CHEESECAKE FILLING:

• 1 cup cold heavy cream
• 8 oz cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

STRAWBERRY FILLING:

• 1 teaspoon unflavored gelatin
• 1/3 cup water
• 1 1/2 cups chopped strawberries, fresh or frozen
• 1/3 cup granulated sugar
• 1 teaspoon fresh orange zest
• Garnish
• 8 strawberries, halved

Directions

Preheat oven to 425°. Line sheet pans with parchment paper.
Bring butter, sugar, salt, and 3/4 cup water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer fitted with a paddle attachment and mix on low for 5 minutes to cool slightly.
You May Like Domestic Goddess Cake
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch or medium sized plain tip. Pipe dough onto prepared pans into 4-inch strips about 1 1/2-inches wide. Smooth out peaks and round tops with a moistened finger. Brush tops of dough with egg wash, if using.
Bake at 425° for 5 minutes, then reduce oven temperature to 375° and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Shells can be made 1 day ahead and stored, unfilled, in an airtight container at room temperature.
TO MAKE STRAWBERRY FILLING:
In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over 1/3 cup cold water; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved, about 2 minutes.
Stir in diced strawberries, sugar, and orange zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until berries are softened, about 5 minutes. Cool to room temperature, then refrigerate for at least 1 hour. Can be made up to a few days ahead.

TO MAKE CHEESECAKE FILLING:
In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
You May Like Domestic Goddess Cake
In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated. Can be made up to 1 day ahead.
TO ASSEMBLE ECLAIRS:
Cut off the top third of the eclair shell. Pipe cheesecake filling into the bottom of the shell. Spoon strawberry filling on top of cheesecake filling, and put the top of the shell on top. Sprinkle with powdered sugar. Pipe remaining filling on top of each eclair, and garnish with strawberry halves. Refrigerate until ready to serve.
Eclairs are best served within a few hours of assembling.

Millionaire Peach Salad

 

INGREDIENTS

• 1 (8 oz.) package cream cheese, room temperature
• 1 cup powdered sugar
• 1 (12 oz.) container frozen whipped topping
• 1 (3 oz.) package peach or orange jello
• 2 (14 oz.) cans sliced peaches in syrup, chopped (drained, but with 2 tablespoons reserved)
• 1 (8 oz.) container small curd cottage cheese
• 2 cups mini marshmallows
• 1/2 cup pecans, chopped

PREPARATION

In a large bowl, beat cream cheese and powdered sugar together for 3-5 minutes, or until fluffy and smooth.
Fold in frozen whipped topping, cottage cheese and dry jello mix, then add in chopped peaches and 2 tablespoons reserved peach syrup.
Stir in mini marshmallows, then cover and refrigerate until ready to serve, at least 2 hours.
Before serving, stir in pecans, then transfer to serving bowls and enjoy

CHERRY BARS FOR A CROWD

 

Ingredients

• CHERRY BARS FOR A CROWD

For the Bars:

• 1 1/2 cups butter, softened
• 3 cup granulated sugar
• 1 1/2 teaspoon salt
• 5 large eggs
• 1 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon almond extract
• 5 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 2 cans (21 oz.) cherry pie filling

For the Glaze:

• 1 cup confectioner’s sugar
• 3 tablespoons milk

Steps

Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil. Spray with nonstick spray. Set aside.
In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated. Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough. Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling. Drop remaining batter in small pieces over the cherry filling.
Place in the oven and bake for 50-60 minutes or until golden brown. Remove from the oven and place pan on a wire rack to cool completely. Once cooled prepare the glaze. Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars. Cut into 35 squares and serve.

Peanut Butter Cup Pie

 

Ingredients

For the Crust

• 60 Nilla Waffers
• 1/3 cup butter melted
• 1/4 cup granulated sugar

For the Ganache Layer

• 4 oz milk chocolate chips
• 1/2 cup heavy cream

For the Peanut Butter Cup Layer

• 9 full sized peanut butter cups

For the Peanut Butter Filling

• 2 TBSPs granulated sugar
• 1 cup heavy cream cold
• 1 cup creamy peanut butter
• 8 oz cream cheese room temperature
• 1/2 cup granulated sugar
• Chocolate Drizzle
• 1/2 cup milk chocolate chips
• Chocolate Whipped Cream Frosting
• 2 TBSPs granulated sugar
• 1 cup heavy cream
• 2 TBSPs unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

Preheat your oven to 350 degrees.
In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.

TATER TOT SAUSAGE BREAKFAST CASSEROLE

 

INGREDIENTS:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

Preheat oven to 350 degrees.
In a large skillet, cook sausage until no longer pink. Drain fat.
In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9×13-inch pan.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
**Cover and refrigerate at this point if baking later.**

Bake uncovered for 60 – 70 minutes, or until eggs are set.

Salted Pretzel Caramel Brownies

 

Ingredients

• 1 box Betty Crocker fudge brownies (for 9×13 pan)
• 2 eggs
• 1/4 c. water
• 2/3 c. vegetable oil
•  3 cups pretzels
• 1 jar caramel sauce
• coarse sea salt

Directions

• Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
• Prepare brownie batter according to package instructions.
• Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
• Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
• Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
• Serve warm, or let cool to room temperature then serve.

Stuffed Peppers

 

Ingredients

• 4 medium bell peppers
• 1 pound ground beef
• 1/2 cup instant rice
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/3 cup tomato sauce
• 1 egg, lightly beaten
• 1 can (8 ounce size) tomato sauce, divided use

Directions

Slice the bell peppers in half lengthwise. Remove the core and seeds. Place them cut sides up in a microwave-safe baking dish.

Combine the ground beef, rice, black pepper, oregano, garlic powder, tomato sauce, egg, and half of can of tomato sauce. Mix well.

Divide the meat mixture among the bell pepper halves. Spoon the remaining tomato sauce over the tops.

Cover the baking dish with waxed paper and microwave on 50% power for 20 minutes or until the meat is cooked. Let stand, covered, for a few minutes before serving.

NO BAKE PAYDAY NUT SQUARES

 

Ingredients:

• 3 cups salted peanuts (no skins), divided
• 2 & 1/2 tablespoons butter
• 2 cups peanut butter chips
• 14 ounces sweetened condensed milk
• 2 cups miniature marshmallows
• kosher salt or sea salt, optional

Instructions:

Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan.
Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth.
Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.
Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.
Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.
Notes
These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Chocolate & Peanut Butter No Bakes

 

Ingredients

• 1/2 c butter
• 4 Tbsp cocoa
• 2 c sugar
• 1/2 c milk
• 1 tsp vanilla
• Heaping spoonful peanut butter
• 3 c regular oats

Instructions

Measure out the oats in a separate bowl. Melt the butter in a saucepan, pour in the cocoa and combine. Pour in the sugar and milk. Let boil for 2-3 min then take off the heat and add vanilla and peanut butter. Pour over the oats and mix together. Spoon cookies out onto foil and let set. Makes 15-17 medium size cookies.

Mock Meatballs

 

Ingredients

• 1 cup chopped pecans
• 1 cup crushed saltine crackers
• 1/2 cup shredded Cheddar cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 1/2 cup egg substitute

Directions

Preheat oven to 325 degrees F (165 degrees C).
In a mixing bowl combine pecans, cracker crumbs, cheese, garlic powder, onion powder, parsley and eggs. Mix until all ingredients are combined.
Shape batter into walnut-size balls. Bake for 9 to 12 minutes, or until browned.

COCONUT CREAM PIE BARS

 

Here’s a rich, creamy, and tropical recipe for Coconut Cream Pie Bars – all the flavor of a classic coconut cream pie, but in easy-to-serve bar form!

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🥥 COCONUT CREAM PIE BARS

📋 INGREDIENTS

For the crust:

• 1½ cups graham cracker crumbs (or digestive biscuits, crushed)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the coconut cream filling:

• ¾ cup granulated sugar
• ⅓ cup cornstarch
• ¼ tsp salt
• 2½ cups whole milk
• 1 cup canned coconut milk (full-fat)
• 4 large egg yolks
• 3 tbsp unsalted butter
• 1½ tsp vanilla extract
• 1½ cups sweetened shredded coconut

For the whipped topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Toasted shredded coconut (for garnish)

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🧑‍🍳 INSTRUCTIONS

1. Make the crust:

• Preheat oven to 350°F (175°C).
• Mix graham crumbs, sugar, and melted butter in a bowl.
• Press the mixture into a greased or parchment-lined 9x9-inch (23x23 cm) baking pan.
• Bake for 10 minutes. Let cool completely.

2. Prepare the coconut cream filling:

• In a saucepan, whisk sugar, cornstarch, and salt.
• Gradually whisk in the milk and coconut milk until smooth.
• Whisk in egg yolks.
• Cook over medium heat, stirring constantly, until thickened (about 5–8 minutes).
• Remove from heat. Stir in butter, vanilla, and shredded coconut.
• Pour over cooled crust and smooth the top.
• Cover with plastic wrap (pressing it directly on the filling to prevent a skin from forming) and refrigerate at least 4 hours or until set.

3. Whip the topping:

• Beat the cream, powdered sugar, and vanilla until stiff peaks form.
• Spread over the chilled filling.

4. Garnish and serve:

• Sprinkle with toasted coconut.
• Slice into bars and enjoy!

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🔥 TIPS

• To toast coconut: Bake at 350°F (175°C) for 5–7 minutes, stirring halfway, until golden.
• Store bars in the fridge up to 4 days.
• For extra indulgence, drizzle with melted white chocolate before serving.

Want a crust alternative (like shortbread or vanilla wafers), or a dairy-free version? Let me know and I’ll adjust the recipe for you!

CROCK POT APPLE BUTTER

 

Ingredients

* 3 lbs apples make sure 1/2 are Granny Smith
* 3 cups sugar
* 2 tsp cinnamon
* 1 tsp nutmeg
* 1/2 tsp allspice
* 1/2 tsp cloves
* 3/4 cup water or fresh apple cider

Instructions

1. Fill Crock-pot 3/4 full with peeled, cored and sliced apples.
2. Add the remaining ingredients and stir until evenly mixed.
3. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
4. If apple butter has too much liquid, remove lid and cook on high until thickened.
5. Stir often as butter thickens to prevent scorching.
6. Mash Apple Butter until chunky or smooth with hand held masher or blender
7. Store in refrigerator for up to 6 weeks. Freeze for longer storage with a little space at the top.

HAMBURGER MUSHROOM BAKE

 

Ingredients:

• 1 lb lean ground beef (0.45 kg)
• 1 tsp salt (5 mL)
• 1/2 tsp black pepper (2 mL)
• 6 oz cream cheese (180 g)
• 3 eggs
• 1 lb mushrooms (0.45 kg)
• 2 tbsp butter (30 mL)
• 1 tsp seasoning salt (5 mL)
• 1 tsp dried parsley (5 mL)
• 1/4 tsp black pepper (1 mL)
• Grated cheese (optional)

How to make it:

Preheat oven to 350°F (180°C).
In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool.
In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down.
In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

German Strawberry Torte

 

Ingredients

• 4 large eggs (280 g)
• 250 g sugar (or less depending how sweet you like the cake)
• 140 g flour
• 140 g butter
• 100 g strawberry puree
• 100 g strawberries, chopped
• 400 g strawberries, cut in halves
• 200 g fresh creamy cheese (using double creamy cheese in the German recipe) such as Mascarpone, ricotta or quark
• 150 g natural Greek yogurt
• 200 g heavy cream
• 60 g sugar
• 2 packages vanilla sugar, 0.6 oz
• 6 sheets gelatin
• 1 package red glaze Dr Oetker (or corn starch with sugar and red fruit juice)

Optional: whipped cream and almond slices for decorating

Instructions

Make the Biscuit Base
– Separate 3 eggs and beat egg whites until firm.
– Beat one whole egg and 3 egg yolks with sugar until foamy.
– Add FIRST the flour, then egg white and at last the liquid butter (melt the butter, but it should not get hot).
– Layer a round spring form with parchment paper and add half of the dough, spread even.
– Bake for 20 min on 350 F, convection (no convection = longer baking time)
– Repeat proceeding with remaining dough.

Note: You also can make 1 base biscuit and cut it horizontally when it has cooled off. Baking time is 35 min at 350 F convection.

Make the Filling
– Mix cheese with yogurt, sugar and strawberry puree.
– Soak gelatin in cold water, squeeze it so all water is out, then warm it until it is liquid. Mix it with some of the strawberry cream, then add with chopped strawberries to the entire filling cream.
– Keep it in fridge for some minutes, so it will get semi-firm, then add whipped cream.
– Place a cake ring around the bottom base biscuit, spread filling on top, place second biscuit on filling.
– Add strawberry halves on top of second biscuit.
– Make the glaze per instructions, then spread from inside towards outer edges the glaze spoon by spoon.
– Place the cake in the fridge for at least 3 hours.
– Remove the cake ring.

If you like decorate the cake with a thin layer of whipped cream and roasted almond slices. The slices stick perfectly on the whipped cream.

Creamy Lemon Thyme Pork Chops

 

INGREDIENTS

• 4 boneless pork chops (rib or sirloin)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup flour
• 1/4 cup lemon juice
• 1/4 cup dry white wine
• 4 tablespoons unsalted butter, divided
• 1 1/2 teaspoon lemon zest
• 1 teaspoon creole seasoning
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground pepper, to taste
• Green onions, garnish

PREPARATION

In a small bowl, whisk together flour, creole seasoning, garlic powder and onion powder, and season generously with salt and pepper.
Dredge pork chops thoroughly in dry mixture, pressing gently so it adheres, then heat 2 tablespoons butter in a large skillet over medium-high heat.
Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides. 6-7 minutes per side.
Remove pork from heat and transfer to a plate. Cover to keep warm.
Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper.
Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan. Return pork chops to pan, then reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through.
Remove pork chops to a plate (or to an oven preheated to 200º F), then add remaining butter to sauce in skillet. Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened.
Once desired thickness is reached, drizzle over pork chops and serve

You’ll Love This Delicious All-You-Can-Eat Slow Cooker Chicken Noodle Soup

 

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups Swanson chicken stock
• 4 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 ounces Barilla spaghetti, broken into thirds
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

Instructions

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley.