Baked Potatos & Onions

This recipe comes from Ann Reynolds via Facebook. It's a local favorite here in Winston County:

10 -12 new potatoes- unpeeled, washed & halved
3 Vidalia onions, quartered
1/2 cup olive oil
1 1/2 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 teapoon dried oregano
1/2 teaspoon dried basil
1 teaspoon paprika
1 teaspoon Cavender's Greek seasoning
1/3 cup balsamic vinegar
1/3 cup white wine

Place potatoes & onions in lightly greased dish. Combine oil, spices, vinegar, & wine. Toss to coat well. Bake at 375 for 1 hour & 15 min or until potatoes are crisp & done.

No -Fuss Cheesy Chicken Grill

This is a simple - easy recipe just right for that summer grill.

Ingredients:

4 Chicken breasts
4 green peppers, diced
2 medium onions, sliced fine
1/4 Cup oil
3 cloves pressed garlic
1/2 Cup cheddar cheese, grated
1/2 Cup sour cream
1/2 tsp. salt
1/2tsp. marjoram
1/2 tsp. thyme
1/4tsp. pepper

Directions: Place chicken on the grill. Meanwhile, sautee peppers, onions, oil in a large skillet. When chicken is done, slice into strips and add to sautéed mixture. On low heat, add sour cream and cheese, mixing until blended. Add spices. Simmer until mixture and flavors blend. Serve with potato salad or cole slaw.

Cheesy Spinach & Artichoke Dip

This is a Kraft Recipe

Ingredients
1 can (14 oz.) artichoke hearts, drained,
finely chopped 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup Grated Parmesan Cheese
3/4 cup Light Mayo Reduced Fat Mayonnaise
1/2 cup 2% Milk
Shredded Mozzarella Cheese
1/2 tsp. garlic powder


Preparation
HEAT oven to 350°F.

MIX all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through.

SERVE with Crackers and assorted cut-up fresh vegetables


Substitute 1 env. (0.7 oz.) GOOD SEASONS Italian Salad Dressing Mix for the garlic powder.Awesome Spinach and Mushroom DipSubstitute 1 cup chopped mushrooms for the artichokes.Makeover SavingsThis made-over version of the popular artichoke dip uses 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular KRAFT Real Mayo Mayonnaise, and a blend of Parmesan and mozzarella cheeses instead of the 2 cups mozzarella used in the original recipe. These simple tweaks save over 50 calories and 5.5 grams of fat per serving when compared to the original recipe.

Roast Garlic Chicken

A roast chicken is one of the easiest home cooked meals to prepare. With garlic and flavorful seasoned salt, this easy recipe makes prep time a breeze. Don't let the high cooking temperature scare you away from this recipe - it is by far the best way to roast poultry.


Ingredients:

1 whole broiler-fryer chicken (3-4 pounds)
2 Tablespoons lemon juice
1 1/2 teaspoons garlic powder
1/2 teaspoon dried parsley
2 teaspoons seasoned salt


Directions:

1. Sprinkle outside of chicken with lemon juice, garlic powder, parsley and seasoned salt.

2. Spray a 13x9x2 baking dish and roasting rack with nonstick cooking spray.

3. Place chicken, breast side up, on roasting rack.

4. Roast in 400F oven for 70 minutes, or until chicken is thoroughly cooked.

5. Let stand 10 minutes before carving.

Creamy Ranch Pork Chops

(This is a Campbell's soup recipe)
INGREDIENTS
1 tablespoon vegetable oil

4 boneless pork chops, 3/4-inch thick (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

3/4 cup milk

1 package (1 ounce) ranch salad dressing mix

Paprika
INSTRUCTIONS
1.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2.Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

Serve with Rice

Corn Salad

As the weather warms up, salads can be especially refreshing. Try this Corn salad recipe- simple- easy & quick.

Ingredients:
2 cups cooked corn kernels
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped pimento
1/4 cup vegetable oil
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dry mustard

(substitute or add chopped black olives in place of green pepper if you like)



Directions:
Combine corn, green pepper, celery, onion and pimento together in a large bowl.
In a small bowl mix the oil, vinegar and seasonings. Stir to mix well.


Pour the dressing over the corn mixture and toss gently to mix.


Chill for at least 2 hours before serving.

Easy Skillet Roast

This one's easy to make & tastes great.

Ingredients:
average size chuck roast ( usually 2.5 to 4. lbs)
small onion
large can of cream of mushroom soup
seasonings you prefer ( I like Nature's Seasoning)

Coat the roast in seasonings to taste. Slice the onion.Place both in a large cast iron skillet ( may need to add just a touch of oil). Brown all the outside of the roast for flavor. Remove from heat and add the can of mushroom soup with sufficient water to make it soupy ( maybe 2/3 of can of water). Cover with a lid or with aluminum foil & place in a 350 degree oven for about 2 hours. (Cooking time will vary with size of the roast)

This is delicious & requires few ingredients. Great with homemade mashed potatoes.