Stuffing-Stuffed Pork Chops

4 bone in pork loin chops
2 c cooked stuffing
1/4 tsp pepper
1 tbsp canola oil
2 garlic cloves, minced
1/4 tsp dried thyme
1/2 c white wine or chicken broth
2 tbsp all purpose flour
3/4 c chicken broth

Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 c stuffing; secure with toothpicks if necessary. Sprinkle with pepper. Brown chops in oil in  large oven proof skillet. Bake uncovered at 350 degrees for 25-30 mins or until 160 degrees. Remove pork chops and set aside but keep warm. Cook garlic and thyme in the pan drippings over medium heat for 1 minute.Add wine stirring to loosen browned bits from pan. Combine flour and broth until smooth in a small bowl. Gradually add to pan. Bring to a boil, cook and stir for 2 mins or until thickened. Remove toothpicks from pork chops and serve with gravy.

Rocky Road Cookie Pizza

1 tube refrigerated sugar cookie dough
1 c miniature marshmallows
1 c semisweet chocolate chips
1/2 c chopped salted peanuts
1/3 c hot caramel ice cream topping, warmed

Let dough stand at room temp for 5-10 mins to soften. Press dough onto a greased 12 in pizza pan. Bake at 350 degrees for 15-20 mins or until deep golden brown. Sprinkle with marshmallows, chips and peanuts. Bake 5-10 mins longer or until marshmallows are puffed. Drizzle with the caramel topping and then cool on a wire rack.

Italian Dressed Broccoli

4 c fresh broccoli florets
1 med onion, halved and sliced
2/3 c water
1/3 c Italian dressing
1 tbsp butter
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp dried parsley flakes
1/4 tsp salt

Bring broccoli, onion and water to a boil in a large skillet. Reduce heat, cover and simmer for 3 mins. Add the remaining ingredients. Cook and stir over med heat for 2-4 mins or until veggies are tender and liquid is reduced.

Chicken and Corn Chowder

1 can (10 3/4 ounces) cream of potato soup

1 can (10 3/4 ounces) cream of chicken soup

1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken

1 can (12 to 15 ounces) whole kernel corn, drained

1 cup chicken broth

1/4 cup diced red bell pepper or roasted red bell pepper

1 can chopped mild green chile

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried leaf thyme

1 cup milk

Preparation:

Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.