RANCH HOUSE PORK CHOPS W/PARMESAN GARLIC MASHED POTATOES
Oh, and did I also mention this is a CROCK POT recipe? Whew! What a title!
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This is a recipe I just LOVE because a)the majority of my family will eat it without whining or being bribed and b) it is weight watchers friendly if you use the reduced fat soup (and reduce the butter in the mashed potatoes)! The sauce that the soup and meat
create is a perfect gravy for the mashed potatoes! I usually just
make plain mashed potatoes but I'm sure this fancy version is very tasty.
Recipe found at The Picky Palate.

6 pork chops, 1/2 inch thick ( have also used chicken in this recipe, just as delicious)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup (I use reduced fat)

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 3-4 hours or low heat for 6 hours.

PARMESAN GARLIC MASHED POTATOES

4 lbs. peeled, cubed potatoes
5 T. butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)*
1- 1 1/2 . warm skim milk
1 T. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

Cook potatoes for 10-15 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
*Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

CAKE BATTER RICE KRISPIE TREATS
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I brought these fun treats for one of my sons' cub scout meetings and they were a big hit. I sometimes struggle with having my Rice Krispie treats staying soft but found a technique that seems to help in this recipe's directions. Original recipe from How Sweet It Is.

3 T. butter
1 (10 oz.) bag of mini marshmallows
1/4 c. Funfetti or yellow cake mix
6 c. Rice Krispies cereal
1 (1.75 oz.) container of sprinkles

Spray 8 or 9 inch square baking pan with cooking spray. In a large saucepan over low heat, melt butter. Add marshmallows, stirring until almost melted. Stir in cake mix to combine completely. Remove mixture from heat and stir in cereal, mixing to coat well. Add half of the sprinkles to the mix. Press GENTLY into a greased baking dish. Top with remaining sprinkles. Allow to sit for 30 minutes before cutting into squares.

HAM AND CHEESE SLIDERS
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These delicious little sandwich recipe came from one of my favorite recipe blogs, The Girl Who Ate Everything. It is a great little comfort food and a good way to use up ham you might have left over after a holiday meal.
(Large batch)
24 dinner rolls
24 pieces ham
24 small slices Swiss cheese
1/3 c. mayonnaise
1/3 c. miracle whip
1 tsp. dijon mustard
(if you like honey mustard, you could also add a little honey to this sauce)

Poppy Seed Sauce
1 T. poppyseeds
1 1/2 T. yellow mustard
1/2 c. butter, melted
1 T. minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise, miracle whip, and mustard. Spread onto both sides of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them close together into a large baking dish or cookie sheet. In a medium bowl, whisk together poppyseeds, yellow mustard, butter, onion, and worcestershire sauce. Pour evenly over all of the sandwiches. (Just use enough to cover the tops). Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

CINNAMON ROLL WAFFLES
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I made this recipe from Chef in Training for our Christmas morning breakfast. I have to admit though, I only made the waffles and not the cinnamon or cream cheese toppings. I am sure they are just as delicious, but you know how hectic holiday mornings can be. My family was just as happy with this Warm Buttermilk Syrup drizzled over the top!

1 3/4 c. flour
2 T. granulated white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-2 tsp. cinnamon
2 large eggs 
2 c. buttermilk
1/4 c. canola oil
1 tsp. vanilla extract

CINNAMON TOPPING
1/2 c. butter, melted  
3/4 c. brown sugar, packed
1 T. ground cinnamon

CREAM CHEESE TOPPING

4 T. butter
2 ozs. cream cheese
3/4 c. powdered sugar

To prepare waffles, in a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened, batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. waffles. Repeat with remaining batter. Keep waffles warm until ready to serve.
CINNAMON TOPPING
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
CREAM CHEESE TOPPING
In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

MELT-IN-YOUR-MOUTH CHEESE CRACKERS
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These are so delicious and a great party food or snack. Found at In the Kitchen With Kath (via Pinterest of course!)

Makes about 70 (1-inch square) crackers
1 1/2 c. grated sharp Cheddar cheese
1 T. shredded parmesan cheese (optional-my addition)
4 T. unsalted butter, softened and cut into pieces
3/4 c. flour, plus more for dusting
1/2 tsp. salt
1/2-1 tsp. crushed red pepper flakes
1 T. milk

Preheat oven to 350. In a food processor, combine cheeses, butter, 3/4 c. flour, salt, and red pepper flakes. Pulse until the dough is in coarse crumbs. Add the milk and process until the dough gathers together in a ball. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick (as thin as you can because they puff when they bake). Cut the dough into 1-inch squares with a pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Place the crackers 1/4 inch apart on parchment paper on a baking sheet. Bake for 12–15 minutes until the edges are just starting to brown. Put the baking sheet on a rack and let the crackers cool completely. Or store in a covered container to eat within a day or two.