Oh my words can't describe how much we loved this dish. I wanted to cook it again the next night, but I didn't. So easy to throw together and so yummy when it is done!

Pork Chop and Potato Casserole

Ingredients

1 tbs olive oil
6 boneless pork chops
1 box  Pacific GF Soup (or the soup of your choice)
1 cup milk
4 potatoes, thinly sliced
1/2 cup onion, thinly sliced
1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees.
2. Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
3. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
4. Bake 40 minutes in the preheated oven. Top with the cheese, and bake until good and brown on top.    
   

Thank for stopping by y'all and please come again soon!

Gluten Free Carrot Cake

We LOVE carrot cake but since we should not eat it I hardly ever make one. Well I had a moment of weakness and this is what we got! No one complained by the way and it was all eaten.

Gluten Free Carrot Cake

Ingredients:
1 package 1-2-3 Gluten Free® Sweet Goodness Pan Bar Mix 
3 large eggs, room temperature
3/4 cup applesauce 
1⁄4 cup vegetable oil
1 1⁄2 cup finely shredded carrots
1⁄4 tsp. cinnamon
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground cloves
1⁄4 tsp. allspice
3⁄4 cup raisins (optional)
Cream cheese icing
 1–10 oz package pecan pieces, lightly toasted (optional)

11. Directions:
    Preheat oven to 350o F. Generously spray 2–8" round pans with non-stick spray. 
    
    
12. Mix first 4 ingredients together in mixer or by hand. Add spices and mix. Add raisins (if desired) and stir in by hand. 
    
    Pour mixture into greased pans and spread evenly.
    
    
13. Bake for approximately 20 minutes (30-33 minutes for a 9" x 13" pan) until toothpick inserted in center comes out clean
    
    
14. Leave cakes in pan for 3-5 minutes. Then, remove from pan and cool completely. 
    Place bottom layer on serving plate. Frost top of bottom layer of cake with cream cheese icing. Place top layer on top. Completely frost cake. Gently press pecan pieces onto icing on sides of cake. Cut and serve. 
    
    Thank you for stopping by y'all and please come again soon!
    

Ranch Chicken

It's been a long time since I cooked Ranch Chicken so on looking for something a little different I decided to give it a try. It was wonderful, tender, juicy and had that wicked taste of fried chicken.

Ranch Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
1/4 cup butter, melted
1 1/2 TBS Ranch dressing seasoning mix (I use Penzey's)
1 cup crushed Corn flakes
1/2 cup grated Parmesan cheese

Instructions:

Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray.

Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie.

Shake well to mix all together.

Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.

Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken and drizzle with remaining butter.

Bake chicken for 40- 45 minutes. (Towards the last 10 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)

Notice: If going gluten free make sure your dressing mix and corn flakes are gluten free.

Thanks for stopping by y'all and please come again soon!

Spicy Venison Sausage Pasta

I have a lot of venison sausage on hand and it has a distinct garlic flavor so Honey and I don't really enjoy it for breakfast. Today I decided that I wanted to cook some but at 97 degrees it's just too hot to grill out. I went to Pinterest and found a recipe that I though might work and it was outstanding. It was a spicy cheese combo but with the pasta included that helped to even out the flavors. We loved it and will make it again in the near future.

Spicy Venison Sausage Pasta

Ingredients:

• 1 tbsp olive oil
• 1 lb  spicy Vension sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced (I omitted this because of my sausage)
• 2 cups low-sodium chicken broth
• 1 (10 oz) can diced tomatoes
• ½ cup heavy cream (I was out of heavy cream so used 1/4 cup of sour cream)
• 8 oz penne pasta (if following a gluten free diet make sure it is gluten-free)
• ½ teaspoon salt and pepper, each
• 1 cup Monterey Jack cheese, shredded
• ⅓ cup thinly sliced scallions

Instructions:

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes: 4 servings.

Thanks for stopping by y'all and please come again soon!