This is the first week in a while that I have really been in the mood to cook, and to try other things besides comfort foods. I got this Pillsbury booklet in the mail and a bunch of recipe looked simple and really yummy. We decided to go with this recipe before because we still have a bunch of beef, and we love mushrooms.

This recipe was AWESOME! I honestly cannot rave about it enough, nor wait to make it again!!! The beef we have so far has been pretty tough, I was expecting the same with this… it was not, you could barely pick it up with a fork because it just fell apart, and the flavors were just amazing. I was so hungry I forgot to put the cheese on mine, Adam had his and did and said it was also awesome. Next time I would make a little gravy with the drippings for mashed potatoes and double the stuffing because I didn’t feel it made enough.

But it was wonderful! Delicious, flavorful, and simple.

French Onion Beef (From: Pillsbury Pot Pie and Casserole Booklet)

• 1 1/4 lb. boneless beef round steak
• 1 pkg (8 oz.) sliced fresh mushrooms
• 1 lg. onion, sliced separated into rings
• 1 can (10 1/2 oz.) condensed french onion soup
• 1 pkg. (6oz.) 10-minute herb stuffing mix
• 1/4 c. butter or margarine, melted
• 1 c. shredded mozzarella cheese

Spray slowe cooker with cooking spray.  Cut beef into 6 serving size pieces. In cooker, layer half each of the beef, mushrooms, and onions; repeat layers. Por soup over top.

Cover; cook on low heat setting 8 to 10 hours.

In medium bowl, mix stuffing mix, butter, and 1/2 cup liquid from slow cooker; toss to mix. Place stuffing on top of mixture in cooker. Increase heat setting to High. Cover; cook 10 minutes longer or until stuffing is fluffy. Sprinkl with cheese. Cover cook until cheese is melted.

Adam went back to his summer hours this week, so he works an hour later at night, which means we eat dinner an hour later. It always takes me a few weeks to get my eating schedule on par with that. So this week we picked a lot of meals that were easy and able to reheat.

These were VERY simple to make Adam threw them in the crock-pot before leaving and then I ate about 9 hours later and these little babies just fell apart under my fork. SO delicious. I only made 2 pork chops but wish I would of made more for leftovers. Give these a try!

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes (From: Picky Palate)

• 6 pork chops, 1/2 inch thick
• 1 packet dry Ranch Dressing Seasoning
• 10 oz can Cream of Chicken Soup
• 4 lbs peeled, cubed potatoes
• 5 Tablespoons real butter
• 1 Cup fresh grated Parmesan cheese
• 6 cloves roasted garlic (I didn’t have an so omitted)
• 1- 1 1/2 Cups warm milk
• 1 Tablespoon salt, or to taste
• 1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!