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

Creamy Home-style Tuna Melts

Creamy Home-style Tuna Melts
Found here: (http://realmomkitchen.blogspot.com/search/label/tuna)

4 oz. (½ of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cans (5 oz. each) tuna, drained, flaked
¼ cup finely chopped onions
¼ cup finely chopped celery
12 slices whole wheat bread (I used whole grain bread)

6 KRAFT Singles
2 Tbsp. butter or margarine, softened (i probably used more, I just used enough to nicely coat each slice of bread)


MIX first 4 ingredients. Fill bread slices with tuna salad and Singles.
SPREAD outsides of sandwiches with butter.
COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Wheat Bread

Christy Dalling's Wheat Bread

Found here: (http://mymuffinthursdays.blogspot.com/)

Ingredients:
4c warm water1

4c honey1

4c sugar (you can use all honey or all sugar, if you like)

1 1/2 Tbsp yeast1

3c canola oil

5tsp salt

8 or more cups flour (I used 6c wheat flour, 2+ cups bread flour)

Directions:Dissolve honey, sugar, and yeast in warm water. Let this mixture sit 3-4 minutes, until bubbles form at the top and everything is dissolved. Pour into the bowl of a stand mixer (fitted with a dough hook). Add canola oil, salt, and 4c flour. Mix 2-3 minutes.Add 4c flour, and mix until dough pulls away from the sides and is cohesive. Flour a large work surface and pour out dough. Knead with hands until dough is elastic and a large ball. Place in a large bowl that has been greased or sprayed with cooking spray. Cover with a damp towel or piece of plastic wrap and let rise in a warm place until doubled in size, 40-60 minutes.Turn out dough and divide into 3 for large loaves, 4 for smaller loaves. Shape each section of dough into a loaf and place in a loaf pan sprayed with cooking spray. Bake at 350 degrees for 20-40 minutes or until tops are golden brown and loaves sound hollow when you tap the tops or test with a toothpick.Allow loaves to cool 2 minutes in pan and then turn out loaves to cool completely. Wrap any loaves not being used immediately securely with plastic wrap and place in zip-top bags in the freezer.Makes 3-4 loaves.

Smores Topped Brownies

Smores Topped Brownies
Found here: (http://realmomkitchen.blogspot.com/search?updated-max=2009-08-01T07%3A56%3A00-06%3A00&max-results=4)

1 package brownie mix (you need the 9 x 13 size and I prefer the Betty Crocker one)

ingredients needed to make the brownie mix

3 (1.55 oz) Hershey's milk chocolate bars

4 graham crackers (full size, you know as big as the Hershey bar)

1 (7 oz.) jar of Marshmallow Creme

Mix up your brownie mix according to package direction. I mix them according to the instructions for cake like brownies. Put them in your pan according to package directions. The Betty Crocker one say to put it in you 9 x 13 pan with the bottom sprayed with cooking spray. Then bake according to the package directions. When it's done. Let it cool for 5 minutes. Then drop spoonfuls of the marshmallow creme down the center of the pan of brownies. Then let it sit for a few minutes. The warm brownies will help the marshmallow spread out over the top of the brownies. you can gently use a knife to help it go to the corners if needed. Then chop up your graham crackers and chocolate and sprinkle of the the top of the marshmallow layer. Allow to cool more and enjoy!