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Pork Chop and Potato Skillet
Makes 6 servings

6 pork loin rib chops, 1/2 inch thick (about 1 1/2 pounds)
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (4-ounce) can mushrooms pieces and stems, undrained
1/4 cup water
2 tablespoons dry white wine or apple juice
3/4 teaspoon chopped fresh or 1/4 tsp dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
6 medium new potatoes (about 1 1/2 pounds), cut into fourths
1 tablespoon diced pimiento
1 (16-ounce) bag frozen green peas, rinsed and drained

1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.

2. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce; pour over pork.   Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.

3. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until peas are tender and pork is slightly pink when cut near bone.

Popcorn Balls
Makes 12 servings

4 cups miniature marshmallows
1/4 cup butter or margarine
1 teaspoon vanilla extract
1/4 teaspoon food colors orange
3 quarts popcorn unsalted

At least 2 hours or 1 day before using:

1. In a heavy 5-quart Dutch oven over low heat, stir marshmallows and butter or margarine until melted; remove from heat. Stir in vanilla and desired amount of food color. Add popcorn and stir until well coated.

2. With buttered hands, form as directed for Halloween Tree of Treats, or form 3-inch balls, using about 1 cup for each ball. If mixture begins to cool, heat pan slightly and stir popcorn mixture. Wrap each ball in plastic wrap if desired.

Find more great family recipes and meal planning assistance at Dine Without Whine