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Have you ever eaten pork chops this way? You should!

Pork chops usually don’t show up in a casserole. But this one has them and will quickly become a favorite with the family.

It’s easy to put together and tastes delicious. I am all for unusual foods and trying new things. My, kids? Not so much. However, they really enjoyed this pork chop casserole and have asked for me to make it again, several times. My husband gives it two thumbs up, too. So, I guess you could say that pork chop casserole is a real winner in my house. Yay!

This would be the perfect casserole to serve on a cold winter night. But you don’t have to wait for winter. This will also work any other time of the year. And because it uses canned soup, it whips up fast and easy. A big draw of this dish is that it has a crunchy topping which adds additional flavor.

Recipe  courtesy of Down Home Comfort Food.

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Quick Tip: You can use bagged onion rings as a substitute for the French’s. Just break them up.

Bring something new to your spring and summer picnics this year when you show up with a bowl of this savory Mexican corn salad. Unlike traditional side dishes, this salad kicks up the spice factor a few notches by incorporating onion, garlic, and red pepper to the mix. Who doesn’t enjoy a spicy salad made with fresh ingredients?

I made this salad as a side dish on taco Tuesday, and boy, was it ever a hit! I served warm flour tortillas, crunchy taco shells, all the fixings, and refined beans alongside this amazing salad. I found that it tasted really good inside of the tortillas. If you wanted, you could even eat this salad warm, but we prefer it as a cold side dish.

Recipe and photo courtesy of 12 Tomatoes.

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Quick Tip: Add a few spritzes of lime juice for an added kick.

When you think of plating lovely asparagus, the last thing you think of it on, is a tart.

But that’s the best thing about this bite size amuse bouche!

Hollandaise seems to be the perfect union with asparagus flavors, and even the kids love these…

even if they eat them with one pinkie up! 😉

This recipe serves 4-6 people and is ready in about an hour.  Don’t worry, though, it’s all worth it!

Make sure you let the asparagus completely cool on the tart, before drizzling the sauce.

Our friends at 12 Tomatoes had this to say about this dish:

“We love the combination of salty cheese, earthy asparagus, and sweet and tart balsamic vinaigrette here, not to mention how cute it looks all sliced up! It makes a lovely addition to any springtime spread, particularly brunch (our favorite meal). When we want to wow our friends and family, we whip up this savory tart – they’re always amazed at how elegant it is, and we’re always amazed at how easy and delicious it is!”

Recipe and photo courtesy of 12 Tomatoes

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And BOY was it a flavorful ceremony!

So many people are scrambling around wondering what to do with those left over eggs from the holiday.

Rather than the typical deviled egg, or normal egg salad with relish, I wanted to check out something different.

Avocado is the perfect solution here, because it has the same consistency as hard boiled eggs.

This recipe is ready in only 15 minutes and serves up to 6 people.

I bet you didn’t realize this recipe is also 100% mayo free!  So healthy is hidden here!

That being said, you can still sprinkle a tiny bit of bacon on the top…shhhhh I won’t tell!

As our friends at Diethood state:

“Avocado Egg Salad – Mayo-free, chunky and delicious egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. This egg salad can be served as an appetizer, a side dish or as a filling for those delicious sandwiches.”

Recipe and photo courtesy of Diethood.

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You would absolutely never believe that chocolate chip cookies was a way to use up old Easter or hard boiled eggs.

But STOP the presses, because these cookies are chewy, gooey, and best of all?

You’re not wasting food.  You can move entirely out of the conventional box of a simple egg salad or deviled egg.

This recipe takes about 15 minutes to bake and makes about a dozen or so, depending on size.

I made these for my kids, and they said they were super soft and chewy.  I got a thumbs up! 😀

I threw in some walnuts because I like a little chewy and a little crunchy, all in one.

Either way, what an excellent way to reuse hard boiled eggs!

As our friends at Back for Seconds state:

“You seriously cannot taste any egg in these cookies. I promise. They are chewy and soft with crisp outer edges. They have a deep, rich flavor from the brown butter and brown sugar, and they are loaded with 2 kinds of chocolate chips! They have a touch of cinnamon too, which adds such a nice flavor without being overly cinnamony.

Please, do yourself a favor and take a couple of those extra Easter eggs you have laying around, and bake these cookies! Then come back and tell me I’m not crazy after all.”

Recipe and photo courtesy of Back for Seconds.

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There’s nothing prettier than a pink cake decorated with roses.

What’s amazing about this cake, though, is what’s inside.

With a champagne reduction and a layer of velvet cake, this is a do-it-yourself recipe of sheer elegance.

This recipe takes about 90 minutes from start to finish, but it is so worth it, especially when there is a special occasion.

The yield: Makes one 3-layer, 8-inch layer cake; 10 to 12 servings or 24 to 30 cupcakes.

This is such an elegant cake, and it’s easy enough to make for any special occasion.

As our friends at Wicked Good Kitchen state:

“Traditionally, Champagne Cake is a white cake layered with rum, Bavarian or whipped cream as a filling, and iced with pink buttercream frosting—without even a drop of champagne! Imagine that. Nowadays, bakers like adding a splash of bubbly into their cake batters as well as their buttercreams.

For my rendition of champagne cake, Champagne Velvet Layer Cake, I combined buttermilk from traditional Red Velvet Cake for a tender crumb and champagne, actually Santa Margherita Prosecco, from modern champagne cake recipes. However, instead of using the champagne straight, I went for concentrated flavor versus bubbly in a champagne reduction. This decision really paid off for a more intense flavor profile.”

Recipe and photo courtesy of Wicked Good Kitchen.

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Saucy and slow-cooked, there’s need to convince anyone how delicious these wings are.

If you’re anything like my family, we love a good game day, and these wings are perfect!

Of course, this recipe works brilliantly on any occasion, so why not whip it up today?

One thing is for certain, though…..make sure you have plenty of napkins on hand…or if you’re like my family….wet face cloths.

Even though these wings take about 15 minutes to prep, makes sure you leave plenty of time to marinate.

The longer marination, the better, but I recommend about 5 hours prior to cooking/grilling.

My kids love these as they are….unlike buffalo wings, there’s really no need to serve this with a side of anything.

As our friends at Kraft state:

“When it comes to football party recipes—or any kind of party recipes, really—chicken wing recipes rule! These slow-cooker BBQ wings, seasoned with honey and OJ, are a crowd-pleaser that make entertaining ridiculously simple.”

Recipe and photo courtesy of Kraft.

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