Friday, September 16, 2011

Easy Ice Cream Cake

I tasted better than I thought it would. The flavors and textures mixed well and did not just taste like layered ice cream sandwiches and toppings. I did double layers and put it in a deep pan, then just cut the pieces smaller--it looked better that way.

Tuesday, September 13, 2011

Angel Chicken Pasta

I was cleaning out my stack of recipes to try, and found this one. I printed it off the internet over 4 years ago!!! Glad I hung on to it, because it was a HIT with my family last night. And of course...super easy too.

Angel Chicken Pasta

6 boneless chicken breasts
1/4 c. butter
1 (7oz.) dry Italian salad dressing mix
1/2 c. white wine (can substitute apple juice)
1 can cream of mushroom soup
4 oz. onion & chive cream cheese
1 lb. angel hair pasta

Melt butter on low.
Add dry Italian seasoning, blend in wine (juice), soup, and cream cheese.
Stir until smooth.
Arrange chicken breasts in 9 x 13 pan and pour sauce over the top.
Bake at 325 for 60 minutes (covered with foil for the first 30 minutes, then remove foil).
Serve over angel hair pasta.

Slow-Simmered Pork Chops

My friend Tauni brought this dish to me after Dane was born. It was SO good! When I asked her for the recipe, she said there really isn't one, but gave me these instructions. I was able to duplicate it, no problem. Super easy...super delicious!

Slow-Simmered Pork Chops
4-6 bone-in pork chops
salt & pepper
2 cans cream of mushroom soup

HEAVILY season pork chops with salt & pepper.
Melt butter in electric skillet and brown pork chops (at least 6+ minutes on each side)
Cover with water, bring to a boil, then reduce heat to a simmer.
Make sure pork chops are always barely covered with water--adding more as needed.
Simmer for 5+ hours, with lid on.
About 30 minutes before serving, add 2 cans of cream of mushroom soup.
Mix in pan and scrape bottom to get all the seasoned meat off the bottom.
(Serve with mashed potatoes!)