Crockpot Pork Chops with Mushroom Sauce

Ingredients:

8 thick pork chops.
12 ounces (1 can) of cream of mushroom soup.
1 tablespoon of dried onion flakes.
2 teaspoons of salt.
¼ teaspoon of freshly-ground black pepper.
Pinch of sage.

Preparation Instructions:

Trim the fat from the porks chops and use it to grease a large skillet.

Over a high heat, brown each chop on both sides.

As each chop is finished, apply salt and pepper before placing in the crockpot.

Add the sage.

Turn the cream of mushroom soup and onion flakes into the skillet.

Scrape the pan juices and turn them into the cooker.

Cover and cook on low for about 9 hours.

Source: This recipe came from the free pork chop recipes website.

Broccoli Rice Casserole

Ingredients:

10 ounces (3 packets) of frozen broccoli.
10 ounces (2 cans) of cream of chicken soup.
8 ounces (1 jar) of Cheese Whiz.
3 cups of cooked rice.
3 tablespoons of butter.
1 large onion, chopped.

Preparation Instructions:

Preheat your oven to 350°F (175°C)

Sauté the onion in butter until it turns transparent.

Add the frozen broccoli, cooking over a low heat until the broccoli is tender.

Add chicken soup, Cheese Whiz and cooked rice.

Pour into a three-quart casserole.

Bake for 25-30 minutes or until bubbly.

Source: http://www.broccolirecipes.net/broccoli-rice-casserole.html

New York Bagels recipe

Ingredients:

2 quarts of water.
2 large eggs.
1 egg white.
1 potato, peeled and quartered.
1 packet of active dry yeast.
4 cups of all-purpose flour.
2 cups of boiling water.
¼ cup o¾f vegetable oil.
1 ½ tablespoons of sugar.
½ tablespoon of salt.
Cornmeal, to dust cookie sheet.

Preparation Instructions:

Put the potato into boiling water and boil for fifteen mins.

Discard the potato and allow the water to cool to about 110°F.

Transfer one-third of a cup of the potato water to a small bowl; then sprinkle the yeast over top of water and stir to combine. Set aside for three minutes.

Sift the all-purpose flour, salt, and ½ tablespoon of the sugar together into a suitably sized bowl; then add the yeast mixture. Stir in another 2/3 cup of the potato water and the vegetable oil. Add the eggs and stir to form a dough ball.

Turn the dough out onto a floured surface and knead for about 10 minutes until the ball is firm.

Place into a greased bowl, turning the dough so all sides are greased.

Cover the bowl with a clean towel and set aside in a warm place for about 60 minutes until the dough has risen to about double its original size. Punch the risen dough down to flatten and remove from bowl.

Cut the dough into eighteen equal pieces and shape each piece into a six-inch long, ¾-inch thick rope.

Bring the ends of each rope together and pinch to close, using a little water on the ends to help secure them. Cover all rings with the towel and allow to rise for 20 minutes.

Preheat your oven to 450°F.

Lightly grease a cookie sheet and dust with cornmeal.

Bring the 2 quarts of water to a boil and add the remaining sugar to the boiling water

Drop the bagels into the boiling water one at a time, cooking each for 3 minutes, turning once in the middle. As each bagel is removed from the water, place it on the cookie sheet.

Paint the tops of the bagels with the egg white that has been beaten with 1 teaspoon of water.

Bake for fifteen minutes or until the bagels are a golden brown color.

Source: http://www.bagelrecipes.net/new-york-bagels.html

Ingredients:

3 avocados.
½ cup of 35% cream.
¼ cup of sugar.
Freshly squeezed juice of 2 limes.

Preparation Instructions:

Whip the cream and the sugar in a mixing bowl to soft peak stage.

Cover and refrigerate.

Peel and pit the avocados.

Blend the avocados and lime juice in a blender until smooth.

Fold the avocado and lime mix into the cream.

Serve.

Source: http://www.mousserecipes.net/avocado-mousse.html