Hello My Friends,

After yesterday's Sinfully Rich Excesses, let's lighten things up just a bit.

With todays Recipe, we'll transform some Cream of Mushroom soup into a delicious simmering sauce, by simply tossing in some chopped onion and a few sliced, fresh mushrooms. Then just add to some seasoned and sauteed Pork Chops, and you have a rich and creamy one-pan meal. It's quick and easy, but very delicious. One of my family's favorites, when I serve it over brown rice.

Mushroom Pork Chops

Ingredients

• 4 pork chops
• salt and pepper to taste
• 1 pinch garlic salt, or to taste
• 1 onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 (10.75 ounce) can reduced-sodium condensed cream of mushroom soup

Directions

1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through

Have A Great Weekend,

Phil

Hi Phil,

Mushroom Pork chops sounds yummy. I think the fired baked apples would go really well with this dish.

I make those fried apples tonight. I didn't have the apple pie spices, but they taste good with cinnamon and nutmeg. Eating some now. Good stuff.

Myrna

Hi Myrna,

Thanks so much for stopping by, and yes those Fried Apples do sound delicious. Tonight, I've got a little something extra ready for you, since I'm sure that you know how much I love to bake Bread. Here's some yummy blueberries and some delicious zucchini, all baked up into perfect little summertime bread loaves.

Blueberry Zucchini Bread

Ingredients

Directions

Have A Blessed Evening,

Phil

Hello My Friends,

Our good Friend Sara left the little cartoon at the bottom of this post over at my Joke Thread, along with a note that said "This belongs over at Papa's Kitchen." I agreed, so since this is a recipe Forum, and since we want to keep eating healthy, now don't we, I decided to feature one of my favorite "Veggie" Pizzas.

Vegetable Pizza

2 cans crescent roll dough
2 8 oz. pkgs. cream cheese
1/3 c. mayo (I use miracle whip, since there's less sugar & I like that tang)
1/3 c. sour cream
1 t. dill weed
2 T minced green onion
1 t. garlic salt
1 c. shredded chedder cheese
Assorted Vegetables, chopped finely (I think I had about 4 cups)

Spread out crescent dough in the bottom of a jelly roll pan. Press seams together, so that the entire bottom of the pan is covered and there are no cracks. Bake at 375 for about 10 minutes. Cool.

Mix together cream cheese, miracle whip, sour cream, dill, onion, and garlic salt. Spread out evenly on baked/cooled dough.

Top with cheese and vegetables. Press lightly to set into the cream cheese.

Serve.

Have A Fun Day My Friends,

Phil

Hi Phil,

Seeing Papa's Kitchen coming up, I feel like should call you Papa. lol

You mention Mayo, well I have been making my own for several years, because you can not find it without soy oil. I have an under active thyroid and I was told to stay away from soy. I found this recipe on the web and I really like it. It has no sugar.

MISTY'S HOMEMADE MAYO
4 eggs yolks
1 3/4 cups vegetable oil ( I use safflower and olive oils)
4 tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon dry mustard

1. Combine all ingredients (except oil) in blender and mix.
2. Turn blender to high and drizzle in oil until and emulsion is formed.
3. If too thick, you thin with a little cream.

It yields 2 cups 15 minutes prep time
Note: ( you can tell when it is formed, it has never gotten it too thick)