Crock Pot Cheesy Macaroni & Ham Dinner

This is a yummy combination of some of my favorite foods.  This is comfort food to the max! You don’t want to fix this and forget it as this has a pretty short cooktime, for a crockpot meal.


2 cups milk

1 can evaporated milk

1 tsp. salt

1/4 tsp. white pepper

1 tsp. onion powder

1/2 cup Velveeta cubed
1 pound diced ham
1 tsp onion powder
2 cups uncooked mini pasta shells
It is very important that you spray the liner of the crockpot liberally with cooking spray. Trust me on this, otherwise, your meal will stick to the edges and be rather disappointing.
Add the above ingredients into the crockpot. Set the crockpot on the lowest setting and cook for 2 hours.  Cooking any longer than this will basically make the pasta fall apart.  I chose to add about a cup of cooked leftover broccoli pieces right before serving. This is totally optional.
Quite a simple and yummy meal!

Chinese Pork Buns

This dish requires a little assembly time. It has an unusual list of ingredients, but it tastes so good all together. So when I have a little extra time to prepare dinner, I’ll make this. This is based on a recipe from the now-removed website Steph’s Country Kitchen Goodness.


1/4 cup firmly packed brown sugar
1/4 cup ketchup
2 tbsp. soy sauce
2 tbsp. hoisin sauce
1 tbsp. water
1 garlic clove, minced
1 1/2 lbs.  pork loin roast
1 tbsp. cornstarch
1 tbsp. water
1 tbsp. peanut or vegetable oil
1/2 cup chopped onion
1/2 cup chopped water chestnuts
1 tbsp. soy sauce
1 tbsp. hoisin sauce
3 tbsp. brown sugar
1/2 cup chicken broth
1 can  Pillsbury Grands refrigerated biscuits — (17.3 ounces)(not butter flavor)
1 tsp. sugar
1 tsp. water
1 egg white

Heat oven to 375º. Line broiler pan with foil.

In blender or food processor, combine 1/4 cup brown sugar, ketchup, 2 tbsp.  soy sauce, 2 tbsp. hoisin sauce, 1 tbsp. water, and garlic; blend until smooth.  Generously brush pork roast, reserving remaining basting sauce.  Place pork roasts on foil-lined broiler pan. Bake for 30 minutes. Remove pork from oven. Brush roast with remaining basting sauce. Bake an additional 10 to 20 minutes or until tender.  Remove from oven; cool. Finely chop. Set aside.  (As you can see I didn’t use the foil….BIG mistake. That pan took forever to clean up!)

In small bowl, combine cornstarch and 1 tbsp. water; blend well. Heat oil in wok or large skillet over high heat. Add onion and water chestnuts; cook and stir 2  to 3 minutes or until onion begins to brown. Add 1 tbsp. soy sauce, 1 tbsp. hoisin sauce and 3 tbsp. brown sugar; stir to coat. Add chicken broth.  Stir in  cornstarch mixture; cook and stir until mixture begins to thicken. Remove from heat; stir in pork.

Separate dough into 8 biscuits. On lightly floured surface, press or roll each biscuit into 5-inch circles. Place about 1/3 cup pork mixture in center of  each  biscuit.

Gathering up edges, twist and pinch to seal. Place, seam side down, on ungreased baking sheet.

In small bowl, beat glaze ingredients until well blended;  brush over buns.

Bake at 375º for 14 to 18 minutes or until golden brown. Yield: 8 buns.

These are absolutely delicious!  Very filling when paired with a stir fry or fried rice.

Slow Cooking Thursday: Chicken Fried Chops


Oh yeah, this is some good stick-to-your-ribs food!

Chicken-Fried Chops
Serves 6

1/2 cup all-purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops, trimmed
2 tablespoons vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. If desired thicken pan juices and serve with the pork chops.

For more slow cooker meals, hop on over to Sandra’s blog.

Pork Chops & Onions

A very simple, no recipe meal. I wrote down the way I make my pork chops to put into my recipe program. This is a moist, flavorful dish.

Pork Chops and Onions
Serves: 6

6 pork chops
1 sweet onion, sliced thin
2 tablespoons oil
water or chicken broth

Heat oil in large skillet. Brown pork  chops in oil on both sides, about 5 minutes.  Add sliced onions and water or broth to cover chops. Cover and reduce heat. Simmer till done, about 25-30 minutes.
NOTE: Use bone-in chops for more flavorful chops

Jack Daniels Pork Chops

While cleaning out the fridge this morning I found what was left over of the Jack Daniels Grilling Sauce from the only other time I made this dish. I remember that it was quite tasty, so I think I’ll make it again this week.
Jack Daniels Pork Chops

Serves: 4

4 Pork Chops
4 tablespoons Jack Daniels Grilling Sauce
1 cup  white wine
4 tablespoons chopped garlic
2 medium onion — cut up
1 cup beef stock
1 teaspoon ginger powder

Brown chops, add onion, garlic, white wine and ginger. Simmer until onions are soft, add grilling sauce on top of chops, and add beef stock. Simmer until chops are tender.(3/4 hr. or more)

NOTES : I get the thick center cut pork chops. In place of white wine you could increase the amount of beef stock to 2 cups.

Ham & Cheese Soup

This is a hearty, tasty, stick-to-your ribs soup to serve on a cold and dreary day.

Ham & Cheese Soup

Serves: 6

1 cup chopped onion
1/2 cup chopped carrot
2 cloves garlic minced
1/4 cup butter or margerine
1/4 cup all-purpose flour
1 tablespoon ground mustard  (from the spice cupboard, not the fridge!)
1/8 teaspoon pepper
1 cup chopped fully cooked ham
2 1/2 cups chicken broth
2 cups milk
3/4 pound Velveeta cheese — cubed
In  a large saucepan over medium heat, saute onion, carrot, and garlic in butter for 5 minutes or until the vegetables are  crisp-tender. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir until slightly thickened. Stir in cheese; reduce heat. Cook and stir until cheese is melted  (do not boil).

Apple Pork Chops

My children gave this name to the following recipe the first time I made it. This just screams autumn flavors. What is an added benefit is that it calls for no added salt. Trust me, you don’t miss the salt because the spices make up for the difference. I’ve even given this recipe to my patients who are on a salt restricted diet. Pork loin chops are very low in fat as well.

Braised Pork Medallians With Apples (TNT)

Serves 4

1 pound pork tenderloin
1/2 teaspoon black pepper
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon ginger
1/2 teaspoon cinnamon
2 tablespoons cooking oil
1 onion — minced
1 large apple — cored, coarsely chopped
1/2 cup apple cider or juice

Slice pork crosswise into eight “medallions”. Mix seasonings together and coat pork medallians. Heat cooking oil in large skillet; saute pork on both sides to brown, remove from pan and reserve, covered, to  keep warm. Add onion and chopped apples to skillet, saute until golden. Add apple cider to skillet, heat to a  simmer. Put pork slices in simmering liquid, cover and simmer for 5 minutes. Serve immediately.

I’ll serve this with green beans and risotto.