Mexicorn Dip

This is an easy recipe and is great for office gatherings or Super Bowl parties! I am known as the "dip girl" at work!

8 oz. Sour Cream
1 cup Mayo
1 can Diced Green Chiles
2 cans Mexicorn (drain most of the liquid off)
1-1/4 cup Cheddar
2 Jalapenos, Diced
Green Onions, chopped
Pinch of Sugar

Mix all the ingredients together. Chill for at least 2 hours Serve with tortilla chips. (You can substitute light sour cream and mayo if you want to make it lower fat.)

Tangy Pork Chops

Ingredients
4 pork chops 1/2 inch thick (bone in or boneless)
1/2 tsp salt (optional)
1/8 tsp pepper
2 medium onions, chopped (big chunks)
2 celery ribs, chopped
1 large green pepper, chopped
1 can (14.5 oz) stewed tomatoes

Sauce
1/2 cup ketchup
2 TBS cider vinegar
2 TBS brown sugar
2 TBS Worcestershire sauce
1 TBS lemon juice
1 beef bouillon cube
---------------------
2 TBS corn starch
2 TBS water

or

1 TBS flour
1 TBS water

Sprinkle pork chops with salt and pepper; place in slow cooker. Add onions, celery, green pepper and tomatoes. Combine ketchup, cider vinegar, brown sugar, Worcestershire sauce, lemon juice and beef bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; put into the slow cooker. Cover and cook on high for 30 minutes or until it is thickened. Serve with mashed potatoes or rice.

I used flour and water to thicken the mixture.

Welcome!

Hello! I would like to welcome you all to Rachel's Home Cooking. This blog will contain recipes that I love and want to share with everyone! I will also be experimenting with new recipes...hopefully they will turn into favorites! I enjoy feedback and if you have any questions about any recipes, want to share recipes, or have any questions, please let me know in the comments section!