Monday's Menu

Monday:  Southwest Chicken Skillet

Tuesday:  Celebrating our 8th Wedding Anniversary!  Date Night!!

Wednesday:  Tangy Crockpot Porkchops, baked beans, mixed veggies

Thursday:  Meatloaf, Gorgonzola potatoes, green beans, rolls

Friday:  Heading to Louisville (road trip!) to see our dear friends William and Charis Brown

I'm posting a few recipes this week...lots of yummy dishes!

Tangy Crockpot Pork Chops:

4 thick cut boneless pork chops

1/2 tsp. salt

1/8 tsp. pepper

2 med. chopped onions

1 large green bell pepper; sliced

14.5 oz. can stewed tomatoes

1/2 c. ketchup

2 Tbsp. apple cider vinegar

2 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1 Tbsp. lemon juice

1 beef bouillon cube

2 Tbsp. cornstarch

2 Tbsp. water

Sprinkle chops with salt and pepper and add to crockpot.  Add the chopped onions, green pepper, and stewed tomatoes.  Mix ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon.  Pour over vegetables.  Cook on low for 5-6 hours.  Mix cornstarch and water and stir into liquid on high cook another 30 minutes.

Gorgonzola Potatoes:

3/4 c. crumbled Gorgonzola cheese

1 cup half and half

1 tsp. salt

2 Tbsp. flour

2 Tbsp. garlic butter

20 oz. pkg. refrigerated homestyle sliced potatoes

1/4 c. French-fried onions

pepper to taste

Combine in microwave safe bowl, cheese, half and half, salt, and flour.  Add butter and microwave on high for 2 minutes or until hot.  Stir in remaining ingredients.  Cover and microwave on high for 10 minutes, stirring once or until potatoes are tender.  Serve!

**For an elegant finish, place in oven-proof serving dish, top with more French-fried onions, and broil 3-5 minutes until golden brown.

Taken from Publix Aprons cookbook

Berry Bliss Cake:  This is a favorite of ours through the summer.  Very simple, yet delicious!

3/4 c. cold milk

1 pkg. Jello vanilla instant pudding and pie filling

1 1/2 c. thawed Cool Whip

1 pkg. frozen pound cake

1/4 c. orange juice

2 c. mixed berries (I use raspberries, strawberries, and blueberries)

Add milk to dry pudding mix.  Mix well.  Add 1 cup of whipped topping.  Cut cake horizontally into three layers.  Brush each layer with orange juice.  Layer berries and pudding mixture.  Top with remaining Cool Whip.  Refrigerate four hours or overnight.  Perfect dessert for those hot summer days!

Taken from Southern Living magazine