Sunday, November 16, 2008

Pork Chops and Rice

This is a recipe that we love in our family! Hope your family will love it too!

Pork Chops (as many as you need for your family- usually 6 average size pork chops can fit in a 13X9 cake pan depending on the size you like to use)
2 cups of rice (we use white rice)
4 cups of water
4 wylers beef boulion cubes

Preheat the oven to 350 degrees

Brown your pork chops
pour the water in a pot along with the 4 beef boulion cubes- boil the water and boulion cubes

Measure the 2 cups of rice and pour them in a cake pan. After the water and boulion cubes have boiled- pour the water in with the rice in the cake pan.

When the pork chops are fryed and cooked all the way through- arrange them in the cake pan on top of the rice and cover the pan with tin foil.

Place the cake pan in the oven and bake at 350 degrees for 1 hour.

Soda Cracker Toffee

1 c. brown sugar
2 sticks of butter- and it has to be butter- it won't turn out if you use margerine

Lay crackers on a foil lined cookie sheet that you have greased with butter. Boil brown sugar and 2 sticks of butter for 2 minutes. Stir constantly- otherwise it will burn. Pour mixture over crackers evenly so that it covers all crackers completely. Bake at 350 degrees for 5 minutes. Take out of oven and immediately sprinkle 1 package of chocolate chips ( milk chocolate or semi sweet) spread the chocolate chips as they melt to frost. Let the candy set- I always put mine in the fridge overnight and then break in to pieces.

I warn you that you will love this and won't be able to quit eating it! :) I make this for goody plates at Christmas.