Smothered Pork Chops

* 6 boneless pork loin chops (4 oz each)
* 1 tsp. oil
* 1/2 c. chopped onion (1 medium)
* 1 pkg. (8 oz) sliced fresh mushrooms (3 cups)
* 1 can (10 3/4 oz) cream of mushroom soup
* 1/4 c. water
* 1/2 tsp. soy sauce
* 1/4 tsp. dried sage or thyme leaves
* salt & pepper to taste
* 1/2 c. sour cream

Trim any visible fat from pork chops. Heat a nonstick skillet over medium-high heat. Add pork chops; cook about 4 min. on each side or until slightly browned. Remove pork chops from skillet; set aside. In same skillet, heat oil over medium heat. Add onion & mushrooms; cook 3 minutes, stirring frequently. Stir in soup, water, soy sauce, sage, salt & pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12-15 min, stirring and turning pork chops occasionally, until pork is no longer pink in center. Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.

Orange Chicken

** Recipe from Sisters Stuff **

* 12 chicken tenders

* 3 eggs

* ½ c. corn starch

* ½ c. flour

* garlic salt (to taste)

* oil

Sauce:

* ¼ c. chicken broth

* 1/2 c. vinegar

* ¾ c. sugar

* 1 Tbl. soy sauce

* 4 Tbl. ketchup

Heat oven to 350. In small bowl, combine corn starch, flour and garlic salt. Dip chicken in eggs, then corn starch mixture. Add oil to pan & fry chicken. Put fried chicken in a baking dish. In a saucepan, combine broth, vinegar, soy sauce & ketchup; bring to a boil. Pour over chicken. Bake for 45-60 min. Serve over rice or noodles.

Peanut Butter-Toffee Cheesecake Brownies

**Recipe from Pillsbury**

* 1 box (19.5 oz) Chocolate Fudge Brownie Mix
* 1/2 c. oil
* 1/4 c. water
* 2 eggs
* 1 pkg. (8 oz) cream cheese, softened
* 1 can (14 oz) sweetened condensed milk
* 1/2
* c. creamy peanut butter
* 1 bag (8 oz) milk chocolate toffee bits
* 1 c. milk chocolate chips
* 2-3 Tbl. whipping cream

Heat oven to 350. Lightly spray 13x9" pan with non-stick cooking spray. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk & peanut butter; beat until smooth. Stir in 1 c. of the toffee bits. Spoon mixture over batter; spread evenly. Bake 30-40 min. or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 min. Refrigerate 40 min. In small microwavable bowl, microwave chocolate chips & cream uncovered on High 40-60 seconds or until chips are melted; stir until smooth. Cool 15 min. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

Ranch Chicken

**Recipe from Betty Crocker**

* 4 boneless skinless chicken breast halves (1 lb)
* 1/4 c. ranch dressing
* 1/3 c. dry bread crumbs (any flavor)
* 2 Tbl. olive or vegetable oil

Dredge chicken into dressing, then coat with bread crumbs. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12-15 min, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Wacky Cake

**Recipe from Sisters Stuff **

Cake:
* 1 1/2 c. flour

* 1 c. sugar

* 4 Tbl. cocoa

* 1 tsp. baking soda

* 1 tsp. salt

* 1 Tbl. vinegar

* 1 tsp. vanilla

* 1/3 c. oil

* 1 c. water

Heat oven to 350. Combine dry ingredients & pour into a 9 x 13" pan. Make 3 holes in dry ingredients. Pour vinegar in first hole, vanilla in the next hole, and oil in the last hole. Pour 1 cup water over all and mix well right in the pan. Bake about 25 minutes.

For layers:

* 6 Heath or Score Candy Bars broken into small pieces (could just use 3)

* 2 small boxes instant chocolate pudding

* 1 (8 or 12 oz) whipped topping

After cake has completely cooled, cut into squares. Put 1/2 of the cake pieces into the bottom of a large salad bowl. Mix 2 small boxes of instant chocolate pudding according to package directions. Layer 1/2 pudding on top of cake pieces, and then add 1/2 the whipped topping and half of the candy on top. Repeat each of these layers one at a time. Chill until time to serve.

Asphalt Pie

**Recipe from Sisters Stuff **

* Oreos

* 1/3 c. melted butter

* 1/2 gallon chocolate chip mint ice cream

* whipped cream

* carmel topping

* hot fudge topping

Spray bottom of 9 x13" pan with non-stick spray. Set out ice cream to soften while you are making the crust. For crust: Mix butter with 3/4 package of crushed Oreos and spread on bottom of pan. Place in freezer & allow to set. Spread ice cream on top of Oreo layer; freeze. Add caramel on top of ice cream; freeze. Add whipped cream to top of caramel layer; freeze. Drizzle top with carmel and hot fudge; freeze or serve immediately.

Hearty Chicken & Noodle Casserole

** Recipe from sistersstuff.blogspot.com**

* 1 can mushroom soup

* 1/2 c. milk

* 1/4 tsp. ground pepper

* 1/4 c. Parmesan cheese

* 1 c. frozen mixed veg.

* 2 c. cooked cubed chicken

* 2 c. cooked egg noddles

* 1/2 c. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish. Bake at 400 for 25 minutes or until hot. Stir and then top with cheddar cheese.