Louisiana style smothered pork chops

Louisiana Style Smothered Pork Chops
4 ounces smoked sausage, chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 (1 1/2 inch thick) bone-in center-cut pork chops
3 tablespoons vegetable oil
1 (16 ounce) package gumbo frozen vegetable mix
1 (14 ounce) can chicken broth
1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons water
Hot cooked rice
4 green onions, sliced
Hot sauce, optional
Saute sausage in a large skillet over medium-high heat until browned. Drain sausage, reserving drippings in pan. Combine flour, salt and pepper in a large zip-top plastic freezer bag; add pork chops. Seal bag and shake to coat. Add oil to drippings in skillet. Cook pork chops in hot oil over medium-high heat for 3 minutes on each side, or until browned. Transfer pork chops to a 5 to 6 quart slow cooker. Layer vegetables and sausage over pork chops; add broth and thyme. Cover; cook on low for 6 hours. Remove pork chops from slow cooker; cover and keep warm. Increase slow cooker temperature to high. Combine cornstarch and water, stirring until smooth. Stir cornstarch mixture into vegetables in slow cooker. Cook, uncovered, for 10 minutes, or until thickened. Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. Sprinkle vegetables with green onions and serve with hot sauce, if desired.
Makes 4 servings.

Frosted zucchini bars

Frosted Zucchini Bars
3 eggs
2 cups sugar
1 cup vegetable oil
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
Dash of salt
1 teaspoon cinnamon
3 teaspoons vanilla
2 cups grated zucchini
3/4 cup chocolate chips or raisins
1 cup chopped nuts
Frosting (see below)
Heat oven to 350 degrees. Beat eggs. Add sugar, then oil, beating well. Stir together flour, baking powder, baking soda, salt and cinnamon; add to egg mixture. Stir in vanilla, zucchini, chocolate chips and nuts. Spread into greased 15 by 17 inch jelly roll pan. Bake for 20 to 25 minutes. Do not overbake. Cool. Frost; cut into bars.
Frosting:
1 stick margarine
1 (3 ounce) package cream cheese
1 teaspoon vanilla
2 1/2 cups powdered sugar
Blend all ingredients together.

Cheesy ham and noodles

Cheesy Ham And Noodles
12 ounces uncooked linguine
3 cups half and half
2 cups shredded Swiss cheese
1 cup frozen peas
1 tablespoon Dijon mustard
1 (12 ounce) lean ham steak, chopped
1 (10 ounce) package refrigerated Alfredo sauce
Bring water to a boil in 4 quart saucepan. Cook linguine for 5 minutes; drain. Transfer pasta to a lightly greased 4 quart slow cooker. Add half and half, 1 cup cheese, peas, mustard, ham, and Alfredo sauce, stirring gently to blend. Sprinkle with remaining 1 cup cheese. Cover; cook on low for 3 hours, or until pasta is tender.
Makes 6 servings.

Monster oatmeal and raisin cookies

Monster Oatmeal And Raisin Cookies
1 cup margarine
2 1/4 cups brown sugar
2 cups sugar
6 eggs
2 1/2 cups peanut butter
2 tablespoons vanilla
4 teaspoons baking soda
9 cups oatmeal
9 ounces raisins
Cream together margarine, sugars, eggs and peanut butter; mix well. Add vanilla, baking soda, oatmeal and raisins. Drop onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes, or until done.

Easy peanut butter cookies

Easy Peanut Butter Cookies
1 (14 ounce) can sweetened condensed milk
1 cup peanut butter
1 egg
1 teaspoon vanilla
2 cups biscuit baking mix
Sugar
Beat together sweetened condensed milk, peanut butter, egg and vanilla until smooth. Stir in baking mix. Chill for 1 hour. Shape into 1 inch balls. Roll in sugar. Place cookies on ungreased cookie sheet; flatten with fork. Bake at 350 degrees for 6 to 8 minutes.

Mediterranean Stuffed Pork Tenderloin

Mediterranean Stuffed Pork Tenderloin
1/3 cup drained sun-dried tomatoes in oil, chopped
3 1/2 tablespoons oil from sun-dried tomatoes in oil, divided
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon dried Italian seasoning
2 tablespoons chopped pitted Kalamata olives
3/4 teaspoon lemon zest
2 garlic cloves, pressed
2 (1 pound) pork tenderloins
1/2 cup crumbled feta cheese
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon cornstarch
2 tablespoons water
Place sun-dried tomatoes in a small bowl. Stir in 2 tablespoons sun-dried tomato oil, 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, olives, lemon zest and garlic. Butterfly pork by making a lengthwise cut down center of 1 side of each tenderloin, cutting to within 1/2 inch of other side. Unfold, forming 2 rectangles. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread half of sun-dried tomato mixture over each tenderloin, leaving a 1/2 inch border; sprinkle with cheese. Fold long sides of tenderloins together to enclose filling; secure with wooden picks. Heat remaining 1 1/2 tablespoons sun-dried tomato oil in a skillet; add stuffed tenderloins. Cook for 4 minutes, turning occasionally until browned on all sides. Place tenderloins, seam side up, in a 5 quart slow cooker; add diced tomatoes. Cover; cook on low for 3 hours. Remove tenderloins to a platter, reserving tomato mixture in slow cooker; Cover and let stand for 10 to 15 minutes. Meanwhile, stir together cornstarch and water until smooth; stir into tomato mixture. Increase heat to high; cook for 10 minutes, or until slightly thickened. Remove wooden picks; cut tenderloin into slices. Spoon tomato gravy over pork slices.
Makes 6 servings.

Sweet N spicy braised pork tacos

Sweet ‘N’ Spicy Braised Pork Tacos
3 pounds boneless pork shoulder roast (Boston butt)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans diced tomatoes with garlic and onions
1 medium-size sweet onion, chopped
1 to 2 chipotle peppers in adobo sauce, chopped
2 tablespoons cider vinegar
2 tablespoons dark brown sugar
1/4 teaspoon ground cumin
6 cups cooked white rice
1 (15 ounce) can black beans
16 to 20 (6 inch) fajita-size flour tortillas, warmed
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish
Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat for 2 to 3 minutes on all sides, or until pork is browned. Stir together tomatoes, onions, peppers, vinegar, brown sugar and cumin in a 5 quart slow cooker. Add pork, turning to coat. Cover; cook on low for 10 hours, or until pork is fork-tender. Transfer pork to a cutting board and let stand for 10 minutes. Shred pork with two forks. Return shredded pork to slow cooker and stir until blended. Season with salt and pepper to taste, if desired. Serve immediately with a slotted spoon over rice and black beans in tortillas. Garnish, if desired.
Makes 8 to 10 servings.