Corn Casserole

from Paula Deen
Recipe Link

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package cornbread mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Lisa’s Avalon Chicken

Mix together One can Cream of Musroom and One can Cream of Celery (or chicken).

Layer like this:

One layer soup
Chicken breast
Layer sliced Jack Cheese
Remainder of soup

Melt 1 stick of butter and mix it into a pack of stuffing mix.
Spread stuffing mix on top.

Bake at 350
30 minutes covered
30 minutes uncovered.

Golden Glow Pork Chops

from Fix It and Forget It

5-6 pork chops
salt to taste
pepper to taste
29-oz. can cling peach halves, drained (reserve juice)
1/4 c. brown sugar
1/2 t. ground cloves
8-oz. can tomato sauce
1/4 c. vinegar

Lightly brown pork chops on both sides in saucepan. Drain. Arrange in slow cooker. Sprinkle with salt & pepper.
Place drained peach halves on top of pork chops.
Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 c. peach syrup, and vinegar. Pour over peaches and pork chops.
Cover. Cook on Low 3-4 hours.

I am making this tonight for the first time. It smells so good with the peaches and cloves, mmm. The sauce is a peach BBQ and tastes good.

Wow, it was really good! I mean, pork chops are pork chops but the sauce was tasty and it was nice to have a bit of peach with each bite. We had alfredo noodles and apple sauce with it.