November Recipes of the Month
.. heres a dinnertime trio
that will warm your tummy and add a sweet treat too on these cool autumn days.
Easy
Pork Chop Oven Delight
1 small box stuffing mix
1/4 cup mayonnaise
3 TB Dijon mustard
6 pork chops
1 tsp. garlic powder
Preheat oven to 425 degrees. Prepare stuffing according to
directions on box. Combine mayonnaise, mustard and garlic powder. In a 13"
x 9" baking dish, coat both sides of chops with mayo/mustard mix. When
stuffing mix is done, sprinkle over top of chops. Cover dish completely
with foil. Bake for 10 minutes. Remove foil and bake an additional 25 minutes.
Crockpot
Creamy Cheese Scalloped Potatoes
INGREDIENTS:
2 tablespoons dried minced onion
1 medium clove garlic, crushed and finely minced
1 teaspoon salt
8 to 10 medium potatoes, sliced*
1 package (8 ounces) cream cheese, cubed
1/2 cup shredded Cheddar cheese, optional
Spray slow cooker with non-stick butter flavor cooking spray. In a small bowl
or cup, combine onion, garlic, salt, and pepper. Layer about 1/4 of the sliced
potatoes in bottom of slow cooker. Sprinkle with about 1/4 of the onion and
garlic mixture. Layer with about 1/3 of the cream cheese cubes. Repeat layers,
ending with seasonings. Cover and cook on HIGH 3 to 4 hours, until potatoes are
tender. In last 20 to 30 minutes of cooking, stir potatoes to distribute cream
cheese.
Potatoes can be partially mashed at this point. If desired, top with 1/2 cup of
shredded mild Cheddar cheese. Cover and continue to cook, about 10 minutes,
just until melted. Serve when potatoes are tender. Serves 6.
* Substitute 1 bag (32 ounces) frozen hash brown potatoes for sliced potatoes
and prepare as directed. Cook on HIGH 2 hours or LOW for 4 to 5 hours.
Oreo
& Fudge Ice Cream Cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie
Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir
with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until
well blended. Gently stir in chopped cookies; set aside.ARRANGE 4 of the ice
cream sandwiches, side-by-side, on 24-inch-long piece
of foil; top with half of the whipped topping mixture. Repeat layers. Top with
remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining
whipped topping. Bring up foil sides. Double fold top and ends to loosely seal
packet.FREEZE at least 4 hours before serving. Store leftover dessert in
freezer.