Honey Lime Enchiladas

I made these for Mike's birthday dinner last night. I couldn't believe how good they tasted. I got it from HERE, on the website that I love so much.

Ingredients:

1.5 lbs pork or chicken, cooked and shredded
2-3 (10 oz) cans green enchilada sauce
1 bag mozzarella cheese, shredded
1 bag cheddar cheese, shredded
Flour tortillas

Sauce:

1/3 c Honey
1/4 c Lime juice
1 tbsp Chili powder
1/2 tsp Garlic powder

1. Mix together all sauce ingredients and then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
2. Lightly spray 2 pans with non-stick baking spray. I used two 9x13 pans, but may vary with how thick you stuff your enchiladas.
3. Pour green enchilada sauce into pans to coat the entire bottom.
4. Mix together equal parts of cheeses
5. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
6. Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy!
7. Bake uncovered at 350 degrees for 30 minutes.

The recipe says to then turn on broiler and place enchiladas nearer to the top of oven, and then let it broil until cheese is slightly brown and crispy. I didn't do that this time, but next time I will.
I served them with homemade guacamole & 7-layer dip. I also offered tomatoes / onions / salsa for those that wanted it.

These were a hit - TRY THEM!!! ;)

Easy Chile Verde Burritos

Submitted by: Val H.

5-6 pork chops
1 can chopped green chilies
3 cans old El Paso Green chile sauce
tortillas

Cook pork chops in crock pot covered in sauce and chilies for 2 and 1/2 hours on high or 4 hours on low. When meat is cooked and tender shred the meat with a fork and return to crock pot in green chile sauce. Spoon meat onto tortillas roll and cover in sauce then smother with cheese. Microwave for about 45 seconds to melt the cheese on the tortillas.

Mignon's Hot Ham & Swiss Rolls

My friend Mignon (who doesn't blog unfortunately) made these when she played bunco with a bunch of us. We miss her terribly!

2 dozen small rolls
8 oz Swiss cheese
8 oz ham
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons prepared mustard
1 stick of butter
1/2 teaspoon minced onion

Cut in half spread mayo on all rolls with a piece of ham and swiss. Melt butter and combine the remaining ingredients. Assemble rolls in 9x13 pan(you will have to squeeze them together to get them to fit) Pour mixture over top of rolls and bake at 350 degrees for 15 minutes.

*Let sit until butter is no longer runny!

YUM!

Pork Chops Supreme

This is one of my husbands favorites, and it's SO easy!!!

1 onion sliced
3 potatoes peeled and sliced (if my potatoes are small, I use about 6!)
2 cans Cream of Mushroom Soup
4-6 Pork Chops (I usually use 4 big ones!)
Salt & Pepper to taste

Put onions and potatoes in bottom of crock pot. Top with chops, salt and pepper, then pour the soup on top. Cook on low for 8 hours.

*How easy is that! Then I make a veggie to go with it. Usually green beans or asparagus! Hope you all enjoy it as much as my family does!*

Pork Chops and Apples in Mustard Sauce

From the Fanny Farmer Cookbook

2 lbs. green apples, peeled, cored, sliced thin
Salt to taste
Freshly ground pepper to taste
4 thick pork loin chops - trimmed of fat
1 Tb butter or oil
1/4 c chicken broth
1 c heavy cream
1/3 c Dijon mustard

1.Preheat oven to 400 F. Spread apples over baking dish. Remove after baking 15 mins. Set aside.
2.Salt and Pepper the pork chops.
3.Melt the butter in a skillet. Slowly brown the pork chops on each side. Remove and place over the apples.
4. Heat skillet over medium heat. Add the broth. Scrape bottom loosening bits and juices from the pork chops. Continue to stir, letting mixture boil for a minute.
5. Put the cream and mustard in a bowl and whisk until smooth. Add to skillet with broth mixture. Bring just to a boil, stirring to blend.
6. Pour over chops. Cover and bake 20 mins.