Dr. Pepper Crock Pot Pork Chops (Found online at Debbie-Debbiedoos)

Dr Pepper Pork Chops

16 oz Dr. Pepper
12 oz. ketchup
2 tablespoons of Worcestershire sauce
4 boneless pork chops

 

Stir first three ingredients until smooth.
Dip chops in sauce and layer in crock pot.
Pour sauce over chops.
Cook on low for 6 hours.

Remove two cups of sauce and add flour.
Stir until thickened and smooth.
Can also use brown gravy instead.

 

Cauliflower with Homemade Cheese Sauce ( adapted from Lovefoodies )

Cauliflower with Cheese Sauce

 

1/4 cup margarine

1/2 cup flour

16 oz milk

8 oz Velveeta shredded cheese

1 cup frozen peppers and onions, thawed and drained

 

 

Melt margarine in pan.

Add flour, small amounts at a time, stirring continuously.

Stir for couple of minutes until smooth.

Add milk in small amounts, whisking as you go.

Add cheese and keep whisking until smooth and thick.

Add peppers and onions last, mixing well.

Pour sauce over steamed cauliflower in baking dish.

Top with shredded cheese.

Bake at 350 for 45 minutes

 

She has very detailed pictures and instructions on her blog .

This is going to be my go-to cheese sauce and well worth taking a few minutes to make home made instead of store bought!

 

Hopping John Souffle ( adapted from BHG)

 

 

Hopping John Souffle

2 TB  butter or margarine

1 cup frozen onions and peppers

1/2 tsp minced garlic

3 TB all-purpose flour

2 cups  milk

1/2  teaspoon  salt

2 egg yolks

1 cup cooked rice (instant is fine)

1 can drained Rotel tomatoes

one 14-ounce can black-eyed peas, drained

2 egg whites

 

 

For sauce, melt butter or margarine in medium saucepan over medium-high heat.

Add onions, peppers and garlic

Cook and stir for several minutes, until softened.

Add flour; cook and stir 1 minute more.

Add milk; cook and stir for  5 minutes or until sauce has thickened slightly.

Remove from heat and add salt.

Place 1/4 cup of the sauce into a small bowl; stir in egg yolks.

Stir sauce/egg yolk mixture back into saucepan with remaining sauce.

Add cooked rice, Rotel, and black-eyed peas.

Beat egg whites with an electric mixer on high speed until stiff peaks form.

Gently fold egg whites into black-eyed pea mixture in saucepan.

Spoon mixture into a buttered 2 1/2 quart  baking dish

Bake at 400 degrees  for 45 minutes, covering with foil halfway through.

Let cool a bit, making sure it is done in the middle.

 

 

 

Quick Rustic Veggie Pot Pie

 

 

 

veggie potpie

 

1 can Veg All, drained
1 can potato soup
1/2 soup can of milk
1TB margarine
1 tsp minced garlic
1 Roll Out Pillsbury Pie Crust

Heat first five ingredients until thick and bubbling.

Fit pie crust into small Corningware shallow bowl.
Pinch off excess crust and save for topping.
Bake crust at 450 for 12 minutes.
Remove and add filling.
Top with remaining pie crust and bake 10 minutes.
Remove and cool before serving.

Quick and yummy! You could also use several smaller bowls and make individual pies.