Slow Cooker Pork Chops and Gravy

This is my new Sunday roast recipe. It's just like having roast beef except it's pork and it's makes it's own gravy in the slow cooker! I like to use thick cut boneless pork chops because they shred so nicely. The recipe says to season the chops before putting them in the slow cooker, but I have tried just mixing all seasonings together with the soup and broth and then adding the pork, and it works just fine.

Slow Cooker Pork Chops and Gravy
adapted from thesaltymarshmallow.com
2-3 lbs pork chops, bone-in or out
1 packet Ranch dressing mix
1 packet brown gravy mix
1/2 tsp garlic powder
1/2 tsp pepper
1 10.5oz can cream of chicken soup
1 1/2 cups beef broth
2 TBSPs cornstarch
2 TBSPs water

1. Season both sides of the pork chops with the ranch dressing mix, garlic powder, and pepper
2. In a large slow cooker whisk together the brown gravy mix, cream of chicken soup, and beef broth. Add the seasoned pork chops to the slow cooker.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours. Remove the pork chops carefully from the slow cooker onto a plate.
4. Strain liquid to remove any remaining chunks and pour into a small saucepan. Bring to a boil. While liquid is heating, in small bowl stir together the cornstarch and water. Once the liquid has reached a low boil, add the cornstarch mixture and whisk until gravy thickens. Remove from heat when thickened. Serve over mashed potatoes or rice and garnish with parsley if desired.

Mummy Meatloaf

Halloween dinner can't be creepier than this! Don't worry, this tastes better than it looks. :) Use your favorite meatloaf recipe and dress it up to look like a mummy or use mine posted at the bottom. See my step by step pics for assembly below.

Mummy Meatloaf

Your favorite meatloaf recipe (or see mine below)
1/2 cup ketchup
1/2 cup brown sugar
Onion
3 slices of bacon

1. Preheat oven to 350 degrees.
2. Put your meatloaf in a 9x13 in baking dish, or on a rimmed cookie sheet and shape it into a head.
3. Mix ketchup and brown sugar in a small bowl, and spread on the top of the meatloaf, leaving a couple of spoonfuls in the bowl for later.
4. Cut the end off of the onion and then cut one slice. Find 2 rings for eyes and put them on the meatloaf. Cut out some teeth from the leftover rings and position them on.
5. Wrap one slice of bacon from the top corner of the head down between the eyes and over to the side. Wrap another underneath the eye to the opposite side of the face. Wrap the last one at the top of the head. OR just do whatever you think looks good. :)
6. Spread the last 2 spoonfuls of ketchup and brown sugar mixture over the slices of bacon.
7. Bake for 1 hour or until internal temperature reaches 160 degrees.
Serve with brain jello.

My Meatloaf
1 lb. ground beef
1 lb. ground pork
1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
1 tsp McCormick Montreal Steak seasoning
1 cup beef broth
Mix everything together with hands

Spicy Sausage Breakfast Casserole

I made this for the 4th of July breakfast at our church. It went so fast my husband didn't even get to try any, so I had to make it again. It kinda reminds me of this recipe here, with the cubed french bread and the egg mixture poured over the top. The trick to making it not too soggy is using dried out bread. If you're using fresh french bread you can easily crisp it up a little by spreading out your cubes on a baking sheet and sticking them under the broiler for a few seconds, watch them close though.

Spicy Sausage Breakfast Casserole
adapted from cookingontheside.com
1 package hot pork sausage
10 eggs, lightly beaten
3 cups milk
2 tsps dry mustard
1 tsp salt
1 loaf french bread, cubed (day old or dried out bread works best)
1/2 tsp black pepper
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions

1. Preheat oven to 350° F. Grease a 9x13in. baking dish.
2. Brown sausage in large skillet. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
3. Distribute half the bread evenly in prepared baking dish. Sprinkle with half the pepper, half the cheese, half the sausage, and half the green onions. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
4. Bake uncovered for 55 to 60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Note: Casserole may be assembled ahead and refrigerated up to 12 hours before baking.

Pork Tacos with Cilantro-Lime Rice and Creamy Jalapeno Dressing

 We went over to our friends, the Marzetta's, for dinner a few months ago and had the best tacos ever! They emailed me these recipes and since then, I've made these tacos 3 times. Our favorite thing about them is the meat. I had been wanting to find a sweet pork taco meat recipe, and this one is perfect. There is also a rice recipe that goes along with these. You can use it as a side or as a filling with the meat. The dressing is wonderful too.

Creamy Jalapeno Dressing
1 cup sour cream
1 cup mayonnaise
1/3 cup milk
1 small bunch cilantro
2 large jalapenos (seeds almost removed for mild, more if you like it hot)
1/2 yellow onion
2 small cloves garlic, chopped
1 tomatillo, quartered
1/2 tsp salt
1 Ranch Dip powder mix packet

Blend all ingredients together in a blender. Makes 3 cups.
(This recipe originally called for fat-free sour cream, low-fat mayo, and skim milk, but I just use less healthy regular stuff. I also half this recipe because we don't use as much as it makes.)

Sweet Pork Taco Meat
1 3-5 lb. boneless pork roast
2 16oz. jars of your favorite salsa
2 cups brown sugar
Salt and pepper to taste

Place roast in a crock pot. Pour 1 jar of salsa over pork and 1 cup of brown sugar. Salt and pepper to taste. Cook on low overnight, approximately 8-10 hours. In the morning drain the crock pot of all the juices. Shred pork with fork and remove fatty pieces. Pour 2nd jar of salsa and 1 cup of brown sugar over the shredded meat in crock pot and cook on low 8-10 more hours. Makes a lot of meat.

Cilantro-Lime Rice
1 tsp olive oil or butter
2/3 cup white rice
1 lime, juiced
1 cup water
1/2 tsp salt
2 tsp fresh cilantro, chopped

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff with fork. Add cilantro right before serving. Serves 4-6