Ranch Pork Chops *

4-6 uncooked pork chops
1 envelope dry ranch dressing mix
2 cans cream of chicken soup

Place pork chops in crock pot.  Sprinkle ranch dressing mix on all pork chops.  Pour both cans of cream of chicken soup atop pork chops.  Cook in crock pot on low for 4-6 hours.

Serves 4

Baked Potato Soup *

4 medium baking potatoes, unpeeled
2 cans chicken broth
2 cups milk
3 slices bacon, cooked and crumbled
1 1/4 cup shredded cheddar cheese
3 Tbsp sliced green onions
1/4 cup sour cream

Pierce potatoes and microwave on high, 2 at a time, for 5 minutes.  Cut potatoes into chunks and add to large pot.  Add broth and milk.  Heat over med-low heat, stirring occasionally.  Slightly crush potatoes with a potato masher.  Set aside 2 Tbsp each of bacon and cheese.  Add rest to soup.  Add all green onions to soup.  Continue heating until warmed through.  Top each serving with bacon, cheese and sour cream.

Serves 6

Biscuit Pizza *

1 pound ground beef (*)
1/2 pound ground pork sausage(*)
1/2 cup onions, chopped (*)
1 (15 oz) jar pizza sauce
2 Tbsp grated parmesan cheese
2 (12 oz each) cans refrigerated biscuits
1 (3.5 oz) pkg pepperoni, sliced thin(*)
1/2 cup green pepper, chopped(*)
1/2 cup black olives, sliced(*)
1/2 cup mushroom slices (*)
2 cups shredded mozzarella cheese

Brown ground beef, sausage and onions in large skillet.  Drain.  Stir in pizza sauce and parmesan cheese and simmer wile you make the crust.  Pop open cans of refrigerated biscuits and place the biscuits in a 9x13 pan and press biscuit dough together on bottom and up sides of pan to form the crust.  Pour in sauce mixture and top with pepperoni, green peppers, black olives, mushrooms, and cheese.  Bake at 350 for 25-30 minutes or until crust is done and cheese is melted.

(*) Ingredients marked with (*) can be substituted or left off to meet your preferences for pizza toppings

Tropical Cheese Ball *

2 packages of cream cheese (8 oz each)
1/4 cup finely chopped red bell pepper
1 Tbsp finely chopped yellow onion
1 (8 oz) can pineapple tidbits (drained really well)
1 Tbsp season salt
2 cups chopped pecans
Firm crackers or fresh vegetables for serving

Mix all together except pecans.  Shape into 2 balls.  Refrigerate.  Before serving, roll in the pecans to completely cover cheese balls.  Serve with crackers or freshly cut vegetables.

Makes 2 cheese balls

Peanut Butter Blossoms *

48 Hershey's Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar for cookie rolling

Heat oven to 375.  Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl.  Add 1/3 cup sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into mixture.  Shape dough into 1 inch balls.  Roll in sugar; place on ungreased cookie sheet.  Bake 8-10 minutes or until lightly browned, immediately press a Hershey's Kiss into center of each cookie.  Remove from cookie sheet to wire rack and cool completely.

Makes about 4 dozen cookies