1 7-oz. bag of potato chips
1 can cream of mushroom
1/2 cup milk
"I love that a whisper from God is stronger than anything the devil could throw my way." ~Callie Goodwin, SC~
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"Fear Not," said the angel, "For I bring you tidings of great joy. For unto you is born this day in Bethlehem - a Saviour who is Christ the Lord."
"And this shall be a sign unto you. You shall find the babe wrapped in swaddling clothes and lying in a manger."
Suddenly the sky was filled with angels, praising God and saying, "Glory to God in the Highest, and on Earth peace, good will toward men."
After the angels departed the shepherds set out for Bethlehem. When they reached the cave they found the stable and inside was the child wrapped in swaddling clothes.
As the star shined over Bethlehem, in the east three kings would see it. They knew it was a sign and they set off to follow the star. There was Caspar - the young King of Tarsus, Melchior - a long bearded old man and leader of Arabia, and Balthazar - the king from Ethiopia. They traveled on camels for many days over the mountains, and through the deserts, and plains. Always following the bright star.
When they finally arrived in Bethlehem they found the child in the manger. The 3 kings bowed to their knees and offered gifts of gold, frankincense, and myrrh. They would stay the night in the cave and the next day returned to their lands to spread the news.
Slow Cooker Pork Chops II
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
4 thick cut boneless pork chops
salt and pepper to taste
|1.||In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.|
|ALL RIGHTS RESERVED © 2009 Allrecipes.com||Printed from Allrecipes.com 12/15/2009|
Prep: 5 minutes
Cook: 2 minutes
Makes: 12 servings
(2 tablespoons each)
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs. (*Note from Phyllis - my friend uses the vanilla oreos with melted milk chocolate, and chocolate oreos with melted white chocolate, or white almond bark.)
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.