Crockpot Pork Chops

1 large onion, sliced
4 to 6 medium potatoes, peeled and sliced
1 can cream of mushroom soup
4 to 6 pork chops, boneless or bone-in
salt and pepper to taste

Lightly spray slow cooker with butter flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender. Serves 4 to 6.

Peanut Butter Bon Bons

3 cups Rice Krispies
2 cups peanut butter (heaped)
1/2 cup margarine
1 box (16 oz) powdered sugar
12 oz bag of chocolate chips
1/3 cube of wax shaved

In double boiler, melt wax and chocolate chips. In large pan, put rice krispies and powdered sugar and mix. Set aside. Melt margarine and peanut butter in pan and then pour over rice krispies mixture. Roll into balls and place on cookie sheets. Dip in chocolate and place back on cookie sheet. Cool until chocolate is hard.

Homemade Hot Chocolate

8 cups milk (can use 2% but preferable whole)
1 cup sugar
1 teaspoon vanilla
2 cups chopped chocolate

Chop chocolate into small pieces and place in a mixing bowl. Heat the milk over medium-low heat until it steams and is very hot to the touch. Add the sugar and the vanilla and stir until the sugar has dissolved. Turn of the heat and ladle about 1 cup of the milk out and pour it over the chocolate pieces. Let the chocolate melt slowly. Stir it with a whisk to get all the chocolate in contact with the milk. Continue adding milk and stirring until all the milk as been incorporated. Ladle into serving cups and top with whipped cream.

Parmesan Bites

1 8 oz package cream cheese, softened
1 cup grated parmesan cheese, divided
2 cans (8 oz each) refrigerated crescent dinner rolls
1 red pepper, chopped
1/4 cup chopped fresh parsley

Heat oven to 350 degrees. Beat cream cheese and 3/4 cup parmesan cheese with mixer until well blended. Separate dough into 8 rectangles; seal seams. Spread with cream cheese mixture; top with peppers and parsley. Fold each rectangle lengthwise sealing seams as best as possible and cut into 3 squares. Place on baking sheet and top with remaining parmesan cheese. Bake 13 to 15 minutes, or until golden brown.

Garlic and Asparagus Pasta with Lemon Cream

8 oz. dried rotini pasta
1 tablespoon butter/margarine
2 cups yellow summer squash
2 cloves garlic, minced
2 cups water
2 tablespoons lemon zest
1/2 cup ragu white sauce

Cook pasta. Combine water, lemon zest, and ragu sauce in saucepan. Whisk until smooth, bring to a slow boil and simmer for 5 minutes. Melt butter in skillet; add asparagus, squash, garlic and saute until vegetables are soft. Combine pasta and veggies and toss. Pour hot lemon sauce on top and gently stir. Salt and pepper to taste.

Sugar Cookie Frosting

4 cups powdered sugar
1/2 cup shortening
5 Tbsp milk
1 teaspoon vanilla
food coloring

In a large bowl, cream together the powdered sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with the food coloring if you desire.
*This recipe should frost 48 cookies unless you like your cookies to have a little more frosting than normal.

Broccoli and Ham Casserole

2 cups chopped, cooked ham
1 10oz package frozen broccoli
1 cup cooked rice
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped
1/2 cup sour cream
1/2 cup croutons
salt and pepper to taste

In a casserole or baking dish, combine ham, broccoli, cooked rice, soup, cheese, onion, and sour cream. Spread croutons over top. Bake 55 to 65 minutes at 325 degrees or until brown and bubbly. Serves 4