Crock Pot Pork Chops

9 TB powdered brown gravy

1 pkg powdered soup mix

4 cups hot water

2-3 potatoes, sliced thin

1 onion, sliced thin

4 thick pork chops, bone in or out

 

Mix first 3 ingredients thoroughly.

Layer pork chops in bottom of crock pot.

Layer potatoes and onions on top.

Pour gravy over all.

Cook 7-8 hours on low.

Easy Scalloped Potatoes with Bell Peppers

2 cups frozen peppers and onions

1/2  cup margarine

1/2 cup sour cream

2 cans sliced new potatoes, drained

1 cup Velveeta shreds

1 cup mozzarella shreds

Microwave peppers and onions for 1 minute or so until defrosted.

Pat dry with paper towel.

Melt margarine in microwave.

Stir in sour cream and peppers to melted margarine, blending well.

Layer one can of potatoes in glass casserole dish, topping  with 1/2 of above melted mixture.

Sprinkle with 1/2 cup of each cheese.

Layer next can of potatoes, topping with remaining melted ingredients, then both cheeses.

Bake at 350 for 40 minutes.

Potato Pepper Nachos

potato pepper nachos

2 large potatoes,  scrubbed clean and sliced into 1/4 inch rounds

Vegetable oil, enough to coat potato rounds

About 2 cups frozen bell peppers, sauteed in butter until soft

About 1 1/2 cups grated cheese  (I used Velveeta)

Preheat oven to 400.

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Spray baking sheet with vegetable oil spray.

Place potato rounds in bowl, drizzle with vegetable oil and coat evenly.

Layer rounds on baking sheet in single layer.

Top with favorite seasonings (I used McCormick Perfect Pinch Roasted Garlic and Bell Pepper)

Bake at 400 for 40 minutes, flipping over halfway through.

Turn off oven and remove baking sheet.

Top rounds with shredded cheese and sauteed bell peppers and return to oven for a few minutes to melt cheese.

I did not measure anything exactly, this is a  very forgiving recipe. You can add/take away ingredients to your hearts content!

Cheesy Asparagus with Potatoes and Rice

Cheesy Asparagus Rice

1 cup frozen mixed peppers and onions

1 stick butter (or margarine)

12 oz frozen small hashbrown potatoes, microwaved until thawed

1 can cream of broccoli soup

1/2 can petite diced tomatoes, drained well

1 can or jar of asparagus, drained and chopped into small pieces

4 oz velveeta cheese

1 cup instant rice, cooked

 

Saute the peppers and onions in melted butter. Add thawed potatoes and simmer until thick and translucent. Add soup, tomatoes, asparagus, cheese and rice.

Mix well and pour into casserole dish.

Bake at 350 for 30 minutes.  Stir and serve.

This is another basic “everything but the kitchen sink” recipe. Black olives or water chestnuts would also be good to add.Cream of anything soup could be substituted. Different types of shredded cheese could be used.

I love recipes that can be added to or taken from, depending on your personal taste. This one is very similar to my other asparagus recipe. I just wanted to post it to show other possibilities.

And bonus points for using a glass jar of asparagus- it had a neat shape and I will be making some sort of candle holder with it!

 

Cheesy Potatoes and Asparagus

Cheesy Potatoes and Asparagus

1/2 stick butter or margarine

6 oz frozen peppers and onions

24 oz frozen hashbrown potatoes (small chipped style)

1 can cream of asparagus soup

3/4 soup can of milk

1 tall can asparagus, drained and chopped

2  Roma tomatoes, chopped

8 oz shredded Velveeta cheese

Seasoning (I use McCormick Perfect Pinch Roasted Garlic & Bell Pepper).

 

Saute peppers and onions in melted butter until soft and translucent.

Microwave potatoes for 5 minutes, or until thawed and soft.

Blend soup with milk.

Mix all ingredients, add seasoning to taste and pour into baking dish. Bake at 350 for 50-60 minutes, stirring once midway through.