Fix it and Forget it Pork Chop Bake

Fix it and Forget it Pork Chop Bake
Pork chops
6-8 med-large potatoes
1 large onion sliced
1-14 oz can chicken stock or 1 chicken bouillon cube dissolved in 1 1/4 C boiling water
1 can cream of chicken soup
3Tbsp flour
2 Tbsp butter plus extra for buttering casserole dish.
1-2 Tbsp olive oil
salt
pepper
Heat large skillet over med-high heat and drizzle the olive oil in the pan. Salt and pepper the chops. Add the chops to the pre-heated pan and brown well on both sides 3-4 minutes per side.  While chops are browning use this time to prep your potatoes. Peel, rinse and dry your potatoes.  Thinly slice each potato about 1/4 inch thick (again, don’t obsess just try to make them uniform).   Thinly slice onion and set aside.  Remove chops from pan and add onions. Let the onions cook in the drippings for 4-5 minutes or until onions are translucent and starting to get a nice caramelized color. Remove from pan.  Melt your 2 Tbsp butter in the same pan and add the flour whisk to make a roux.  Slowly add in the chicken stock and whisk until smooth. Bring to a boil and cook until thickened 1-2 minutes.  Add in the cream of chicken soup and onion. Season with salt and pepper to taste. Turn heat down to low.  Butter a 13×9 (or whatever works for you) casserole dish. And arrange potatoes in an overlapping stacking pattern (yes, it is OK to arrange the potatoes in 2 layers- it will still cook evenly and throughly). Pour sauce over potatoes-no need to mix.  Arrange pork chops over potatoes and cover with foil. Bake in a 350 degree oven for about 65-75 minutes or for more tender chops bake in 300 degree oven for about 3 hours. When finished remove foil and let sit for 10 minutes to give the sauce a chance to thicken.

Disney's Le Cellier Wild Mushroom Beef Filet

Disney's Le Cellier Wild Mushroom Beef Filet
Steak
4 (8oz) filets
salt
pepper
olive oil
Truffle Buerre Blanc
1 Tbsp olive oil
1 shallot, sliced
1 cup dry white wine (I used Pinot Grigio b/c that is what I drink)
1 cup heavy cream
1/4 cup cold unsalted butter, cubed
1 Tbsp truffle oil
1/2 lemon, juiced
salt
pepper
Roasted Mushrooms
1/2 lb sliced mushrooms
1 shallot, sliced
1/4 cup minced garlic
1/4 olive oil
2 Tbsp unsalted butter
For mushrooms:
Preheat oven to 400.  Toss mushrooms, shallots and garlic in olive oil. Place on baking sheet and bake for 20 minutes.  Melt butter in a saute pan, add roasted mushrooms and sauté for 3-5 minutes.
For truffle beurre blanc:
Heat oil in a medium saucepan; add shallots and cook until translucent.  Add wine and simmer until reduced by 90% - about 10 minutes.  Add cream and simmer until reduced by 75% - about 12 minutes.  Remove from heat and whisk in butter, a few pieces at a time. Whisk in truffle oil. Stir in lemon juice, salt and pepper to taste. Keep warm until ready to serve.
For steaks:
Grill steaks until desired temperature. We prefer medium rare.  If you want to cook the steak on the stove top, follow this recipe for Perfect Steakhouse Filets.
To serve:
Place steak on plate. Top with mushroom and drizzle with about 2 tablespoons of beurre blanc.

Candy Corn Butterfingers

Candy Corn Butterfingers
1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate candy coating
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Queso Cookies

Queso Cookies
2 sticks of butter, softened
2 cups of grated white cheddar cheese
2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of cayenne pepper
1 can of Ro-Tel, drained
Preheat oven to 350. Mix the cheese and butter together. Add the flour, salt, cayenne and tomatoes and stir until it becomes a ball.  For cookies, form the dough into marbles and press with a fork.  For straws, roll out the dough into a rectangle that is 1/4 inch thick, and using a pizza cutter, cut the dough into rectangles 2"x1" rectangles. Poke four holes in the top of each cheese straw with a fork.  Bake on a parchment-lined cookie sheet for 20 minutes. Cool and then serve. Makes three dozen.

Ground Beef & Baked Bean Casserole

Ground Beef & Baked Bean Casserole
1 pound ground beef
1/4 cup dried minced onion flakes
2 15-ounce cans Pork & Beans
6 Tbsp ketchup
1/4 cup packed light brown sugar
1 tablespoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 slices precooked bacon
Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray; set aside.  In a large skillet, cook the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.  In a large bowl, combine the beef with the remaining ingredients except the bacon; mix well. Pour beef mixture into casserole dish; arrange the bacon slices on top. Cover with a lid or aluminum foil. Bake about 45 minutes or until thick and bubbly.

Jalapeno Dip

Jalapeno Dip
16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
1 whole lime, juiced
2-4 Tbsp milk
Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

Weeknight Enchiladas

Weeknight Enchiladas
1 pound ground beef
1 small onion, chopped
1 can tomato soup
1 (10 oz) can mild enchilada sauce
8 (7-8 inch) flour tortillas
2 cups shredded Cheddar or Monterey Jack cheese
sour cream
Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.  Stir soup and enchilada sauce into meat mixture.  Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese.  Roll up tortillas, place, seam side down, into 9x13 pan.  Pour remaining meat mixture over tortillas.  Cover and bake at 350 for 20 minutes.  Uncover and sprinkle with remaining cheese, bake 5 more minutes.  Serve with sour cream.