Apple cinnamon waffles

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Swiss Chicken Casserole

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This was an  easy & tasty casserole, My girls also loved it, which makes it a win win!  I served it with green beans and buttermilk biscuits, which was a great combination.  I have to admit that I forgot to buy the cream of chicken so I had to use the cream of mushroom that I had in the pantry.  I think it was still great!  6 skinless, boneless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 2 cups herb-seasoned stuffing mix          (Pepperidge Farm Herb Blend is good) 1/4 cup butter Preheat oven to 350.  Arrange chicken in 12x8x2 baking dish.  Top with Swiss cheese slices.  Combine soup and milk and stir well.  Spoon mixture over chicken and sprinkle with stuffing mix.  Drizzle butter or margarine over crumbs.  Bake for 50 minutes and enjoy!
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Pork chops

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   instant pot boneless pork chops 2  pork chops, boneless 1″ thick 2 tablespoons  brown sugar 1 teaspoon  salt 1 teaspoon  black pepper 1 teaspoon  paprika 1/2 teaspoon  onion powder 1  tbs butter 1 cup  chicken broth 1/2 tablespoon  Worcestershire sauce 1 teaspoon   Liquid Smoke  (I skipped this) Mix spices and brown sugar and rub into both sides of pork chops. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove li...
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Oatmeal cookies

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I have a collection of nuts that are probably on the stale side that I wanted to use up. So off to Google I went to find a recipe that used ground nuts. This one fit the ticket.  I have the dough in the fridge and baked a few cookies the other night. They were a bit salty but otherwise delish so I recommend omitting the salt if your nuts are salted. I have removed it from the ingredient list and added a comment in the directions. They baked very soft and fluffy. Very tasty!   1 1/2 cups old-fashioned oats 3/4 c. Flour 1 c ground nuts 1 teaspoon cinnamon  1/2 t baking soda 1/2 cup unsalted butter, room temperature 2/3 c brown sugar 1 large egg 1 t vanilla  Combine the oats, flour, ground nuts, cinnamon, salt and baking soda.  Cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes. Scrape down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium spee...
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