
Devlyn, Jack o' Nine Dales |

Devlyn, Jack o' Nine Dales wrote:O.M.G. I'm starving for a fat stack of pancakes, maple syrup, and thick country bacon... enough to put my blood sugar, cholesterol, and nitrate levels well over the red line. And then a nap.Ambrosia Slaad wrote:Richard III wrote:I prefer, Monarchist Boar.Xabulba wrote:Free market porcine.Mmmm... bacon!+1
:P
And now I want to go by my local Cracker Barrel for some of their amazing french toast and bacon. Argh!!!..... :P

Clinically Depressed Poodle |

Ambrosia Slaad wrote:That is a scary thought....no one is safe now :)Celestial Healer wrote:I think the Poodle Lords are in cahoots with the Dry Cleaning Mafia.CourtFool wrote:Humps Celestial Healer's leg.Ugh! I just had this toga dry-cleaned!
That's OK, I haven't felt safe for about a year now....

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Smoked Pork Chops and Potatoes
Ingredients:
• 1 (4.9 oz.) package Hungry Jack® Sour Cream & Chives Potatoes
• 2 cups frozen cut green beans, thawed
• 2 cups water
• 2/3 cup milk
• 2 tablespoons butter
• 6 boneless extra lean smoked pork chops
Preparation Directions:
1. HEAT oven to 425°F. Place potato slices and green beans into 2 to 2 1/2-quart glass baking dish.
2. COMBINE sauce mix, water, milk and butter in 2-quart saucepan. Bring just to a boil, stirring occasionally. Pour sauce over potato mixture in casserole dish. Place pork chops on top of potato mixture
3. BAKE 25 to 30 minutes or until potatoes are tender and pork chops are no longer pink in center. Let stand 5 minutes before serving to allow sauce to thicken.
Yield: 6 Servings
Prep Time: 10 min
Cook Time: 30 min

Pathfinder Pachyderm |