Apple Snickers Salad

I have a confession to make. I planned to make this salad during nap time today, while the older kids were at school, the hubby was at work, and while the little ones were tucked away in their beds--so I could EAT AS MUCH AS I WANTED, and enjoy every minute. (: This salad is delicious...it reminds me of a caramel apple...and perhaps should really be a dessert. (: If you love Snickers candy bars, you'll love this one.




Apple-Snickers Salad


3-4 apples (I used 2 small Gala apples, and 1 large Red Delicious)
3-4 Snickers candy bars (or approx. 14-16 snack size)
1 (8 oz.) block cream cheese
1 cup powdered sugar
1 (8 oz.) tub Cool Whip


--Cut up apples in to small bite sized pieces. Cut up Snickers bars into bite sized pieces (it might help to chill the candy bars before cutting). Set aside. In a separate bowl, beat the cream cheese and powdered sugar together. Stir in the apples and Snickers bars. Fold in the Cool Whip. Chill and store in the refrigerator until serving.

Raspberry Cheesecake Bars

Crust

1 1/4 c. flour

1/2 c. brown sugar

1/2 c. ground almonds

1/2 c. butter

dash of salt

Filling

2 pkgs cream cheese (8 oz each)

2/3 c. sugar

2 eggs

1/2 tsp almond extract

1 c. seedless raspberry preserves

1/4 c. sliced almonds

Combine crust ingredients in food processor for 30 seconds. Reserve 3/4 cup for topping and press remaining into a 9"x13" ungreased pan and bake at 350 degrees for 15 minutes.

Blend cheese and sugar well. Add eggsa nd extract and spread over hot crust. Return to oven for 15 minutes. Spread preserves evenly over hot bars. Sprinkle remaining crust mix (and sliced almonds if using) over top and return to oven for 15 minutes. Let cool and enjoy! Refridgerate the left-overs.

Tasty 2-Step Pork Chops

(Found here: http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=24179&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dpork%2bchops%26page%3d2)

Tasty 2-Step Pork Chops



1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup water
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Garlic Pork Chops: Add 1 clove garlic, minced, to the skillet with the pork chops.



RECIPE TIPS
Tip: Also great with Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, with 1/2 cup milk instead of water.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

(found here: http://realmomkitchen.blogspot.com/2009/03/ranch-house-crock-pot-pork-chops-with.html)

6 pork chops,

1/2 inch thick1 packet dry Ranch Dressing Seasoning

10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes

5 Tablespoons real butter

1 cup fresh grated Parmesan cheese

6 cloves roasted garlic (directions are below)

1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)

1 Tablespoon salt, or to taste

1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 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.Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted GarlicPreheat 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