Diaries Of A Trophy Wife

Recipes

My sister in law, Amy has asked me for a few of my recipes, so I figured it would be easiest to post them here.

Apple Stuffed Pork Chops (Gooseberry Patch Best Ever Casseroles Cookbook)

6 thick pork chops
2 T. Raisins (I didn't use this)
salt and pepper to taste
2 T. butter, melted
1 1/2 c. toasted bread crumbs
2 T. orange juice
1/2 c. apple, cored and chopped
1/4 t. salt
1/2 c. shredded sharp cheddar cheese
1/8 t. cinnamon

Cut a pocket into the side of each pork chop, sprinkle with salt and pepper. Set aside. Toss bread crumbs, apple, cheese and raisins together. Set aside. Combine butter, orange juice, salt, and cinnamon; stir into apple mixture. Stuff pockets with mixture; place in an ungreased 13x9 baking pan. Bake, uncovered, at 350 degrees for 15 minutes; cover. Bake for an additional 15 minutes. Makes 6 servings.

Simply Lasagna (Kraft Food & Family Magazine)

Prep: 20 minutes Total: 1 hour 35 minutes

1 lb. ground beef
2 1/2 c. shredded Mozzarella Cheese, divided
1 container (15 oz.) Ricotta Cheese
1/2 c. Grated Parmesan Cheese, divided
1/4 c. chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Preheat oven to 350 degrees. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the parmesan cheese, the parsley, and egg until well blended; set aside. Drain meat, return to skillet. Stir in spaghetti sauce. Pour water into skillet and stir until well blended. Adding water to the sauce helps cook traditional noodles during the baking, so you don't have to cook them beforehand. This saves you 15 to 20 minutes of prep time. Spread 1 cup of the meat sauce onto the bottom of 13x9 baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking. Spread 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce over the noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese and remaining 1/4 cup parmesan cheese. Cover tightly with greased foil. Bake 45 minutes. Remove foil; continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.

Makes 12 servings, 1 piece each.


Easy Chicken Parmesan (Kraft Food & Family Magazine)

Prep time: 5 minutes Total: 40 minutes

1 jar (14 oz.) spaghetti sauce
6 tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves
1 1/2 cups mozzarella cheese

Preheat oven to 375 degrees. Pour sauce into 13 x 9 baking dish. Carefully stir in 4 tbsp of the parmesan cheese. Add chicken; turn over evenly coat both sides with sauce. Cover with foil.

Bake 30 minutes. Uncover.

Top with mozzarella cheese and remaining 2 tbsp. parmesn cheese; continue baking 5 minutes or until chicken is cooked through (170 degrees) and cheese is melted. Serve over hot cooked pasta if desired. (I used rotini pasta)

Makes 6 servings.


Un-fried French Fries (Kraft Food and Family Magazine)

Prep time: 15 minutes Total: 39 minutes

1 1/2 baking potatoes (about 3 medium)
1/4 c. Kraft Light Done Right House Italian Dressing
1/4 c. parmesan style grated topping

Preheat oven to 425 degrees. Wash potatoes; pat dry with paper towels. Cut into 1/4 inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.

Arrange potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.

Bake 12 minutes. Turn potatoes over with large spatula. Continue baking 10 to 12 minutes or until golden brown and crisp.

Makes 6 servings, about 2/3 cup each.


Nilla Apple Crisp (Kraft Food and Family Magazine) I made this today. It looks and smells great!

Prep time: 20 minutes Total: 55 minutes

8 c. thinly slicked peeled Granny Smith apples (about 4 large)
1/2 c. firmly packed brown sugar, divided
2 tsp. ground cinnamon, divided
1/3 c. old-fashioned or quick cooking oats
1/4 c. cold margarine
25 Nilla Wafers, crushed (about 1 cup crumbs)
1 1/2 c. thawed Cool Whip

Preheat oven to 350 degrees. Toss apples with 1/4 c. of the brown sugar and 1 tsp. of teh cinnamon. Spoon into 8 or 9 inch square baking dish.

Combine oats, the remaining 1/4 c. brown sugar and 1 tsp. cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crums; mix well. Spread crumb mixture evenly over apples.

Bake 30 to 35 minutes or unitl apples are tender. Serve warm or cooled. Top with whipped topping.

Makes 12 servings, 1/2 cup each.


Enjoy! Whew, that was a lot of typing!