Honey Mustard Pork Chops

Here's a yummy marinade for pork chops that I found in my Weight Watchers cookbook.  Anything with honey mustard satisfies my husband so he just loved this marinade!

4 tsps honey
1/4 cup dijon mustard
1 tsp cider or wine vinegar
1/4 tsp salt
freshly ground pepper, to taste

I mixed it all together, poured over the pork chops, and threw them in the fridge (for at least 8 hours) until Jon threw them on the grill.  They came out pretty tasty!

Pizza on the Grill

Last night we tried something we never did before....pizzas on the grill.  It was so much fun.  Jon, Taylor, and I each had our own to create.  What a fun way to end a weekend!

Jon's pizza is on the far left.  It consisted of bacon, meatballs, pepperoni, mushrooms, ricotta cheese, mozzerella cheese, regular shredded cheese, and pizza sauce.  I'm sure I'm missing something b/c it was huge!!!

Mine is on the right.  It had pizza sauce, mozzerella, and tomatoes.  When we pulled it off the grill I drizzeled it with olive oil and sprinkled fresh basil on top.

The little one on the front was Miss Taylor's pepperoni pizza that she made all by herself.

Bacon N Veggie Pasta

I've turned into such a pasta lover.  I have no clue why!  This is another that is really good.  I paired it with a Sweetheart salad and it was a nice, easy meal.

2 cans stewed tomatoes
2 cups brocolli florets
2 medium carrots, thinly sliced
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp dried oregano
1/4 tsp dried basil
4 bacon strips, diced (I used 5 pieces of turkey bacon)
 1/2 lb fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese

1. In a large saucepan, combine the first seven ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes or until brocolli and carrots are tender.
2. In a skillet, cook bacon over medium heat until crisp.  Remove to paper towels; drain, reserving 1 TBSP drippings. (Since I used turkey bacon, I didn't get a lot of drippings so I added a little olive oil to the pan.)  In the drippings, saute the mushrooms, green pepper, onion and garlic until tender;  add to tomato mixture and heat through.  Meanwhile, cook the pasta according to package directions.  Drain and place in a serving bowl; top with vegetable mixture.  Sprinkle with bacon and Parmesan cheese.

Yummy Apps and Punch

Friday night me and 2 other friends hosted a baby shower where we served nothing but appetizers.  Here are my dips I made and as soon as I get the recipes of my friend's apps I'll post those too.  We had such yummy food here!!!

Crab Dip
1 lb lump crabmeat
1/2 cup butter
1 (8 oz) cream cheese
2 tsp minced onion
2 tsp minced garlic
10 drops Tabasco

Melt cream cheese and butter in microwave. (It will be seperated.)  Fold in crabmeat.  Add onion, garlic, and Tabasco sauce.  Serve hot.  Good in slow cooker.

Seven Layer Tex-Mex Dip
1 can refried beans
1/2 cup salsa
1 cup sour cream
1 cup (4 oz) Monterey Jack cheese
2 medium tomatoes, chopped
1 avocado, seeded, peeled and diced
1/4 cup sliced green onions
2 TBSP chopped ripe olives

In a medium bowl, stir together the refried beans and salsa.  Spread the bean mixture on a 9 inche platter or pie plate.  Spread the sour cream on top of the bean layer.  Then layer the cheese, tomatoes, avocados, green onions, and olives on top.  If desired, cover and refrigerate for up to 4 hours.  Serve with tortilla chips.

Baked Cheese ****SO YUMMY!!!****

2 (8 oz) cream cheese
1 small sour cream
1 cup smoked ham, chopped
2 cups sharp cheddar cheese
1 can chopped green chilies

Mix all ingredients and bake at 350 until hot and bubbly.  Serve with Ritz chips. 
I can't remember exactly how long I stuck it in the oven.  At least 20-30 minutes I'm sure.  I just watched the top and as soon as it was bubbly I took it out.  This is amazing and so addicting!!!

Vodka Fruit Punch
12 oz can frozen lemonade concentrate
12 oz can frozen orange juice concentrate
1 large can unfrozen pineapple juice
6 cups water
1 cup sugar
1/5 vodka
2 liter ginger ale

You can make this punch 1 of 2 ways.  I make it like #2 b/c its really slushy.

1) Mix lemonade, OJ, pineapple juice, water, and sugar and freeze well.  Defrost about 5 hours before use.  Put into a punch bowl and break it up with a fork.  Add vodka and gingerale.

2) Mix lemonade, OJ, pineapple juice, water, and sugar and place in large bowl in the freezer. (approx 24 hours before serving.)  Stir occasionally so it doesn't freeze in a block. (that's how it stays slushy.)  Before serving, place in punch bowl and add vodka and gingerale.

Pork Chop Casserole

My newest recipe I've tried is also from Mandi's list of yummy family recipes. This one is a pork chop casserole. I really enjoyed it because I always do your typical salt & pepper & bake recipe so something new is always inviting to me....

boneless pork chops
cream of mushroom soup
mushrooms
onions
1/2 cup milk
red potatoes

Preheat oven to 350. Brown pork chops. Slice red potatoes and line the bottom of a greased casserole dish. Add browned pork chops, top with sliced onions and mushrooms. Mix milk and cream of mushroom soup and pour over pork chops. Bake at 350 for 1-1 1/2 hours.