Pork chops with mushroom sauce

This isn't homemade, but it's awesome anyway.


1 pack of pork chops (we use boneless, 9 in each pack)
3 cans cream of mushroom soup

Rinse pork chops and place them in a crockpot. Open and pour soups over top. Cook on high for 4ish hours, or until pork chops are falling apart. (This is my reason for using boneless)

Red Velvet Cake

I know it's not Christmas time yet, but this was requested. Enjoy!

1 2/3 cup sugar
4 tbsp shortening
1 egg white
1 egg
3 tbsp unsweetened cocoa
1 oz bottle of red food coloring
2 1/4 cup flour
1 tsp salt
1 cup buttermilk
1 1/4 tsp vanilla
1 tbsp white vinegar
1 tsp baking soda
2 tubs of cream cheese frosting, mixed with 1 cup chopped walnuts

Preheat oven to 350 degrees.
Coat 2 9 inch cake pans in cooking spray.
Beat the sugar and shortening at medium speed of a mixer 5 minutes or until well-blended. Add egg white and egg; beat well. Combine cocoa and food coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix well.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine with salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla; mix well. Combine vinegar and baking soda in a small bowl; add to batter, mixing well.
Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire racks.
Ice with cream cheese frosting. Refrigerate until ready to serve.

Nutter butter pie

1 bag of Nutter Butter minis (set aside about 6-8)
2 tbsp butter, melted
2 cups milk
1 large box chocolate pudding
1 banana, sliced
2 cups whip cream


Place cookies in food processor; process until finely crushed. Add butter; process until well blended. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 2 cups of the pudding mixture into crust; top with bananas. Gently stir whipped topping into remaining pudding mixture; spread over bananas.
Put set aside cookies on top, in any pattern you desire, as decoration.
Refrigerate at least 2 hours before serving.