Tuesday, December 14, 2010


The first thing I want to say is that I became a Great Auntie again yesterday...Caxton James (CJ) Campbell welcome to this wonderful family....Proud parents are Mark and Brittaney.
Kimberly is coming up to do some baking , TV on watching all the Christmas Cooking shows and a pot of tea and for sure it will be a great day. Grumpy delivered the trees to the kids yesterday so I am waiting for them to send me pictures of the decorated trees... Going to decorate mine tomorrow and decorate the house as well and then for sure I will be all ready for Christmas...I love doing my tree with all of my story telling ornaments...


4 bone-in pork chops, 1/2-inch-thick (1 lb.)
1/2 cup Kraft Zesty Italian Dressing, divided
1 pouch Shake'N Bake Pork Coating Mix
4 cups arugula or mixed salad greens
1/4 cup finely chopped tomato
1/4 cup finely chopped red onion
8 lemon wedges

POUND each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Shake gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Drain chops; discard marinade.
PREHEAT oven to 400°F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x3/4-inch baking pan.
BAKE 35 min. or until cooked through. Toss greens with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.


2 cans Refrigerated Bread Stick Dough, 11 Ounce Cans
½ cups Ranch Dressing
12 slices Thin Ham
1-½ cup Shredded Colby-jack Cheese
Preparation Instructions
Unroll 1 can of bread stick dough onto your work surface, but don’t separate into individual bread sticks. Press seams lightly together and form a rectangle. Spread 1/4 cup ranch dressing over dough, layer six ham slices to cover entire area, sprinkle with 3/4 cup cheese. Starting on one narrow end, roll up pressing end seam to seal. Slice with a bread knife into 8 slices. Place each slice cut side down on a lined or greased baking sheet. Repeat with remaining ingredients. Bake at 375 degrees (F) for 20-25 minutes or until bread has cooked through. Serve warm or at room temperature.
Tipsy Tuesday
Lumpy or greasy gravy. If you really want to have some lump free gravy, add just a pinch (no more) of salt to your water before you begin mixing the gravy. Also, if you find that your gravy is too greasy, add a pinch of baking soda to get rid of that nasty greasiness.

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