Ranch House Pork Chops {or chicken} with Parmesan Mashed Potatoes

{source}

Nothing is better than a good meat 'n potatoes dish... Except one made in a crock pot!!  This is a delicious recipe that is just about the easiest thing ever.  I love three-ingredient-gourmet-slow-cooker-ness.  It's totally my style.  The original recipe calls for pork, but I think I would have liked it better with chicken.  We had it for family dinner with the missionaries and everyone loved the pork, so it's just up to you.  I served this with broiled asparagus tips mixed with green beans, a green salad, and fresh fruit.  {Yeilds 8}

{What you need}

8 pork chops {or chicken breasts}

3, 10 oz cans cream of chicken soup

3 packets ranch dressing mix

{for potatoes}

8 pounds potatoes, peeled and cubed

1 stick of butter {8 tablespoons}

2.5 cups grated parmesan cheese

10 cloves roasted garlic {see instructions below}

1.5 cups milk

1 tablespoon salt

1 teaspoon pepper {or to taste}

Combine soups and dressing mix in a bowl.  Place meat in a crock pot and pour soup mixture over it.  Cook on low for 6 hours or on high for 4 hours.

Meanwhile, boil the potatoes for 10-12 minutes or until fork-tender.  Mash together with remaining potato ingredients and serve topped with the soup gravy from the crock pot.

{roasted garlic}
Preheat oven to 350.  Wrap a bulb of garlic in tinfoil--skin and all--and bake for one hour.  Let cool for 15 minutes before handling.  Peel desired amount of cloves and mash together in a small bowl with a fork.  One bulb will have 10-12 cloves.

Creamy Baked Yam Soup

{source}

I was nervous that this soup wouldn't turn out, because I sort of created this recipe by myself {inspired by this recipe that i came across on pinterest}. . . but it seriously changed my life and the lives of the rest of my family who partook! And the best part? IT IS INCREDIBLY HEALTHY!!!!! AND EEEEAAAAAASSSSYYYYYYYYY!!!!! Perfect for the upcoming fall season, and delicious enough to entertain with and blow the minds of even the toughest critics. {yields 4 quarts}

{What you need}

5 pounds yams, cleaned and diced into 1/2 inch cubes, keeping the skin on

1 medium yellow onion, diced

10 cloves of garlic, whole

8 cups chicken broth

8 oz. full fat cream cheese

8 oz reduced fat cream cheese

1 Tablespoon seasoning salt

Combine yams, onion, garlic, broth, and seasoning salt in a 6 quart slow cooker.  Cook on high for 5 hours or until yams are cooked through.  Next, puree the cooked yam mixture and the cream cheeses in batches in either a food processor or blender until it is all incorporated.  Serve with diced green onion, a little sour cream and shredded cheese, if desired.  We had it with whole wheat rolls, too.  Amazing!!!!  

Ritzy Chicken

{source}

This was so delicious!  And so easy, but deceivingly classy.  I served it with these potatoes and made a quick cream of mushroom gravy to serve over the whole thing.  This one is a sure hit with the whole family.  Inspired by a recipe from the "Favorites" cookbook:

{What you need}

4 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers {about 2 sleeves}

1/2 cup shredded Parmesan cheese

2 teaspoons garlic salt

1 teaspoon seasoned salt

1 cup plain yogurt

Combine crackers, Parmesan cheese, garlic salt and seasoned salt in a shallow dish.  Pat chicken dry and coat with yogurt.  Dip each piece in crumb mixture {the more on each piece of chicken, the better!} and arrange in 9x13 baking dish.  Bake at 350 for 45 minutes.

Sweet and Sour Meatballs

{source}

These meatballs could actually be used in any meatball-needing-recipe {ie spaghetti and meatballs?}, but they are extra good with this sweet and sour sauce.  Pretty easy to assemble, too.  They can also be made for appetizers for entertaining, just serve with little toothpick.

{What you need}

1 pound ground beef {or turkey!}

2 tablespoons dehydrated onion

1/4 teaspoon pepper

1 teaspoon kosher salt

1 egg, beaten

1/4 cup bread crumbs

{sauce}

3/4 cup packed brown sugar

3 tablespoons flour

1/2 cups water or pineapple juice

1/4 cup white vinegar

3 tablespoons soy sauce

In a medium bowl, combine meatball ingredients.  Use a cookie scoop to shape meet into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.  Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.  

In a large saucepan, whisk together the sauce ingredients and bring to a boil.  Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

(compliments of Sara Wells and Kate Jones)

Lemonade Chicken

{source}

This is super easy for those days when you won't have a ton of time to make dinner.  It's got a fun little kick to it from the lemonade.  It's best when you thicken the liquid and serve as a sauce over rice.

{What you need}

4 boneless, skinless chicken breasts

1 can {6 oz} frozen lemonade, thawed

3 tablespoons brown sugar

1 tablespoon vinegar

1/4 cup ketchup

2 tablespoons cornstarch

2 tablespoons water

Place chicken in greased slow cooker.  Stir lemonade, brown sugar, vinegar, and ketchup together.  Mix well.  Pour over chicken.  Cover and cook on high 3-4 hours or on low 6-8 hours.  Combine cornstarch and water and pour into cooking juices to thicken the sauce.  Heat juices over stove on medium heat until desired thickness.  Serves up great with green beans or asparagus!

Monte Cristo Sandwiches

{source}

John and I went to Disneyland on our honeymoon.  Additionally, my birthday fell on one of the days we were at the park.  So even though The Blue Bayou was booked, they got us in. . . right on the shore to the Pirates of the Caribbean ride.  It was quite the memorable experience.  And we will never forget how delicious their Monte Cristo Sandwich was.  This recipe is delicious, too, but isn't battered and deep fried like the Blue Bayou's.  Oh, so good, though.

{What you need}

8 slices French bread

1 pound cooked ham, thinly sliced

8 ounces Swiss cheese, sliced

2 eggs

3/4 cup milk

1/4 cup butter

1/4 cup olive oil

powdered sugar (optional)

Raspberry jam (optional)

Top 4 slices of bread with ham, Swiss cheese, and another slice of bread.  Beat eggs, add milk, dip tops and bottoms of sandwiches into egg mixture.  Heat oil and butter in frying pan over medium heat.  Fry sandwiches until golden on each side.  Be patient, don't take them out prematurely.  Keep in a 200 degree heated oven until ready to serve.  If desired, sprinkle lightly with powdered sugar and serve with jam.  Such a good combo of savory and sweet!!

from The Essential Mormon Cookbook

Emily's Pork Tenderloin

{source}

Hello nummies fans!  It has been far too long since I've posted a recipe, but I'd say I have a pretty good excuse.... Welcome to Sweet Baby James!

born 7-27-2011

7 lbs. 6 oz.

19.5 inches

We have been having a great time, but there hasn't been much cooking going on around these parts.  People have been incredibly generous, though, and have provided us with delicious meals for the past few weeks.  My cousin, Emily, brought us this incredible pork dish {in addition to staying for several hours and cleaning my entire apartment} and mentioned that the recipe was in my Favorites cookbook {called Aunt Amy's Delicious Pork Tenderloin}.  John and I were flipping out over how delicious it was, so I looked the recipe up in my cookbook and am now adding it to our personal favs.  Thanks, Em, for everything!!

{What you need}

2 to 3 pork tenderloins

8 oz {or 50 oz, if you're a mushroom lover like us} sliced fresh mushrooms

for marinade:

1 1/4 cups vegetable oil

3/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

1 tablespoon pepper

1/2 cup red wine vinegar

1 1/2 tablespoons parsley

1/3 cup lemon juice

2 cloves garlic, minced  

Blend the marinade ingredients in a blender.  Pour over tenderloins and marinate for 3-4 hours.  Grill pork on the barbeque at medium heat for about 20 minutes, turning and basting occasionally.  Add mushrooms to the remaining marinade and heat through.  Slice tenderloins and pour marinade over top to serve.  We had it with rice.  Delish!!

Also, stay tuned for an upcoming giveaway to celebrate 100 recipes on Nummies
And don't forget to "follow" Nummies.  Love ya!