Avocado Ranch Pork Chops and Rice by CK
3 cups water
2 cups frozen seasoned corn, peppers, onions
1 ounce ranch dressing mix
1 1/2 cups uncooked long grain white rice
6 boneless pork chops, 3/4-inch thick (about 2 pounds)
1 teaspoon chili powder
1 tablespoon olive oil
10 1/2 oz Condensed Cream of Mushroom Soup
3/4 cup milk
1/4 cup chopped fresh cilantro
1 avocado, pitted, peeled and diced (about 1 cup)
Heat the water, frozen vegetables and 1/2 package dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the liquid is absorbed.
While the rice is cooking, season the pork with the chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until browned on both sides (make sure the skillet and oil are hot before adding the pork to prevent sticking). Stir the soup, milk and remaining 1/2 package dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Stir the cilantro into the hot cooked rice. Top the pork with the avocado and additional chopped cilantro, if desired. Serve the pork and sauce with the rice.

CUSTARD CREAM SQUARES by GKT
2 sheets puff pastry, thawed
For the filling:
4 c. whole milk
1 1/2 c. sugar
1 1/4 c. flour
8 eggs, separated
3 tsp. vanilla
2 Tbsp. rum (optional)
2 c. heavy whipping cream, chilled
2 Tbsp. powdered sugar, plus more for dusting
Preheat oven to 350. Place each puff pastry sheet on a baking sheet and bake for 10 minutes, until golden brown. Set aside to cool. Add 3 cups of milk to a sauce pan and bring to a boil over medium heat. Meanwhile, in a large mixing bowl, whisk together the egg yolks and sugar until light and fluffy. Add in flour, vanilla, rum (if using), and remaining 1 cup of milk. When milk has come to a boil, fold egg yolk mixture into boiling milk and slowly stir until thickened. Remove from heat. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form, and slowly fold into the custard mixture. Place one of the puff pastry sheets on the bottom of 9×13 pan. Spread custard evenly over the top. Place in refrigerator to chill until cool and stiff, 1-2 hours. When custard has chilled, beat whipping cream and 2 tablespoons of powdered sugar with an electric mixer until stiff. Spread evenly on top of custard. Cut second pastry sheet into 15 squares and place over whipped cream. Return to refrigerator to chill for 2 more hours. Sprinkle with powdered sugar before serving.