Pork Chops with Apples and Stuffing

I guess this is more of a flavor combination than a recipe. I found this recipe for Pork Chops with Apples and Stuffing in one of my Kraft Food and Family Magazines. The first step is to pour canned apples for pie into the bottom of the pan. Then you place your pork chops on top of the apples, and top it all with prepared stuffing. Cover with foil and bake it for 40 minutes at 375 degrees, removing foil for the last 10 minutes. You can use your own recipe, or use the boxed stuffing if you are short on time. I will admit that I didn't partake in the pork chops because I am not a fan, but my husband said that they were very tender and paired well with the apples and stuffing.

The whole time I was preparing this, I was thinking about old Brady Bunch re-runs and Peter Brady:

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Cherry Cheese Rolls

These rolls are great for breakfast or dessert! The Kraft recipe for these rolls called for blueberries, but I substituted cherry pastry filling. You could probably use preserves in this recipe. Of course, my mind is headed in the pumpkin direction. These would be great with a pumpkin cream cheese filling. These were so easy and quick to make, and would be perfect for a Sunday morning brunch.

Cherry Cheese Rolls
1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 Tbsp. sugar
1/2 cup cherry pastry filling, divided

Directions:

PREHEAT oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.
COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with cherries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.

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