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 A super easy way to make moist and flavorful pork chops!
1/2 cup all-purpose flour
1-1/4 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless pork loin chops
2 tablespoons vegetable oil
1 (10-1/2 oz) can condensed chicken with rice soup, undiluted
1 medium onion, quartered
1-1/4 teaspoons dried parsley flakes
In a large resealable plastic bag, combine flour, mustard, salt, garlic powder and pepper. Add pork chops 2 at a time; shake to coat.
In a large skillet over medium-high heat, brown chops in oil turning to brown both sides. Transfer to a 3 quart slow cooker.
In a small bowl, combine soup, onion and parsley; stir to blend well. Pour over chops. Cover and cook on Low for 5 to 6 hours or until chops are tender. Makes 6 servings.
Emily
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 These rich, creamy and delicious mashed potatoes go well with any meat entrée.
9 medium red or white potatoes, peeled and cut into pieces
6 cloves garlic, peeled
3/4 cup milk
1/2 cup heavy whipping cream
1/2 cup butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
Place potatoes and garlic in a 3 quart saucepan. Add enough water to cover; reduce heat to medium. Cover and cook 20 to 25 minutes or until potatoes are tender. Drain and return to saucepan.
Dry potatoes by heating over medium heat for 1 minute, shaking pan often to avoid sticking and burning. Mash potatoes and garlic in saucepan with potato masher until no lumps remain.
Heat milk, whipping cream, butter or margarine, salt and pepper in a 1 quart saucepan over medium-low heat. Stir occasionally until butter is melted; reserve and refrigerate 1/4 cup mixture.
Gradually add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy. Spoon potatoes into an 11×7-inch baking dish sprayed with cooking spray. Cover and refrigerate up to 24 hours.
Remove from refrigerator, uncover and pour reserved 1/4 cup milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until hot; stir before serving. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 A spicy and delicious chicken casserole that’s quick and easy to put together.
1/4 cup chopped onion
1 tablespoon canola oil
3 cups cooked chicken, cut into bite-size pieces
2 cups shredded sharp Cheddar cheese
1 (10 oz) can diced tomatoes and green chilies
1 (10 3/4 oz) can cream of mushroom soup
10-12 (9-inch) flour tortillas
1.In a medium skillet over medium-high heat, cook onion in oil until tender: about 3 minutes. Transfer to a large bowl.
2.Add chicken, 1-1/2 cups of the cheese, diced tomatoes and green chilies and soup; stir to blend well.
3. Cut each tortilla into quarters; place 1/2 of the quarters in bottom of a well-greased 13×9-inch baking dish.
4. Spoon 1/2 the chicken mixture over tortilla quarters. Repeat layers with remaining tortilla quarters and remaining chicken mixture. Sprinkle top with remaining 1/2 cup cheese.
5. Bake at 350 degrees F for 40 to 45 minutes or until hot and cheese is melted and lightly browned. Let stand 10 minutes before cutting and serving. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 A chocolate lover’s dream come true; rich, moist chocolate cake drizzled with chocolate glaze. Yummy!
1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup baking cocoa
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable shortening
1-1/2 cups buttermilk*
1-1/4 teaspoons vanilla extract
Chocolate Glaze (recipe below)
1. Generously grease and flour a 12 cup Bundt pan. Set aside. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt; blend well.
2. Add the eggs, shortening, buttermilk and vanilla extract. Beat on low speed of electric mixer for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared Bundt pan.
3. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack and cool completely. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.
Chocolate Glaze:
In a small saucepan over high-heat, bring 1/4 cup granulated sugar and 1/4 cup water to a full rolling boil, stirring until sugar is dissolved; remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Stir until chips are melted and mixture is smooth. Cool until slightly thickened.
* If buttermilk is unavailable use 1-1/2 tablespoons vinegar plus enough milk to equal 1-1/2 cups.
Emily
Emily's Favorite Recipes:
 This is a super recipe to make ahead, but may be baked right away, if desired. Just cover baking dish with foil and bake according to directions. It’s super delicious too!
1-1/2 pounds lean ground beef
3 tablespoons dried minced onion
1 (15 oz) can tomato sauce
1-1/2 cups water
1/2 cup tomato ketchup
1 tablespoon yellow mustard
1 large egg
1 (15 oz) container ricotta cheese
2 cups shredded Cheddar-American cheese blend
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese
1. In a 12-inch skillet over medium-high heat, cook beef and onion until beef is brown, stirring frequently, about 6 minutes; drain and return to skillet.
2. Stir in tomato sauce, water, ketchup and mustard; simmer 5 minutes, stirring occasionally.
3. In a medium bowl, beat egg with wire whisk; stir in ricotta cheese and 2 cups cheese blend.
4. Spread 1 cup beef mixture into bottom of a 13×9-inch baking dish sprayed with cooking spray. Top with 4 uncooked noodles. Spread 1/2 the ricotta mixture over noodles. Top with 1-1/2 cups beef mixture.
5. Repeat layers once with 4 noodles, remaining ricotta mixture and 1-1/2 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil and refrigerate 8 hours or overnight.
6. Remove from refrigerator and bake, covered, at 350 degrees F for 45 minutes. Uncover and bake 25 to 35 minutes longer or until bubbly. Remove from oven; cover with foil and let stand 10 minutes before cutting. Makes 8 servings.
Emily
 A quick to put together, all-in-one meal, your family will gladly come to the table to enjoy!
3 medium potatoes, peeled and cut into small cubes
1 (16 oz) package baby carrots
1 large onion, chopped
3 celery ribs, sliced
1 (12 oz) package frozen fully cooked meatballs
1 (10-3/4 oz) can condensed tomato soup, undiluted
1 (10-1/2 oz) can or jar beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1. Arrange the potatoes, carrots, onion, celery and meatballs in a 5 quart slow cooker.
2. In a large bowl, combine all the remaining ingredients; stir to blend well. Pour over the meatball mixture in slow cooker.
3. Cover and cook on Low for 9 to 10 hours or until vegetables are crisp tender. Makes 6 servings.
Emily
 Crunchy granola topping adds just the right touch to these tender and delicious sweet potatoes.
6 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
1/2 cup heavy whipping cream
2 tablespoons butter or margarine
1/4 cup maple syrup (real or flavored)
1/4 cup packed brown sugar
1/2 teaspoon salt
4 maple brown sugar crunchy granola bars, crushed
2 tablespoons butter or margarine, melted
Place potato pieces in a large saucepan; add enough water to cover. Heat to boiling; reduce heat to medium-low and cook uncovered for 15 to 20 minutes or until tender. Drain and return to saucepan.
Add whipping cream, 2 tablespoons butter or margarine, maple syrup,brown sugar and salt to potatoes in saucepan. Mash with electric mixer until smooth. Spoon into an 8×8-inch square baking dish sprayed with cooking spray.
In a small bowl, mix together the crushed granola bars and 2 tablespoons melted butter or margarine; sprinkle over the potatoes. Bake at 350 degrees F for 25 to 30 minutes or until hot and topping is crisp. Makes 8 servings.
Emily
 A delightful coffee cake that will keep your family home for breakfast!
1/2 cup orange marmalade
1/4 cup raisins
3 cups all-purpose baking mix (Bisquick)
3/4 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 cup butter or margarine, melted
Brown Sugar Topping (recipe below)
1. In a small bowl, combine marmalade and raisins; set aside. In a medium bowl, mix together the baking mix, sour cream and milk until a soft dough forms. Beat vigorously for 30 seconds. Transfer dough to a lightly floured surface and gently smooth into a ball. Knead 10 times; divide into 12 parts.
2. Shape each part into a 3-1/2-inch round. Place 1 teaspoon marmalade mixture in center of each round. Bring the edges together and pinch to seal. Dip bottom of each piece into melted butter or margarine, then into Brown Sugar Topping (recipe below).
3. Arrange 7 pieces, coated sides up, evenly spaced in bottom of a well-greased 9×1-1/2-inch round cake pan. Place remaining pieces on top; bake at 400 degrees F for 25 minutes or until golden brown. Cool 5 minutes before serving. Makes 6 to 8 servings.
Brown Sugar Topping:
3 tablespoons baking mix
3 tablespoons packed brown sugar
3 tablespoons quick-cooking oats
In a small bowl, combine all the ingredients until crumbly.
Emily
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