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{summary} Kids love exploring the kitchen – almost as much as they love spending time with mom and dad. Here’s a great way to combine both: Cook a family meal together! With Sandra Lee’s Semi-Homemade® recipes, which unite already prepared foods with fresh ingredients, your children will learn how to create a delicious, stress-free meal. For added fun, have your kids pick out a special tablecloth, set the table with their choice of dishes, make place cards from stationary, and pull together a vase-worthy bouquet of flowers from the backyard. Bon appetit! Pineapple Pork Chops Makes 4 servings Prep: 20 minutes Bake: 25 minutes You will need: Measuring spoons 13 x 9-inch baking dish Strainer Small bowl Oven mitts Hot pad Metal spatula 4 dinner plates 4 loin pork chops 1 teaspoon garlic salt, Lawry's® 1 teaspoon salt-free lemon pepper, McCormick® 1 can (8 ounce) pineapple slices. Dole® 4 maraschino cherries 4 teaspoons packed light brown sugar, C&H® 1. Preheat oven to 350 degrees F. Sprinkle both sides of chops with garlic salt and lemon pepper. Put chops in a 13 x 9-inch baking dish. Wash hands with soap and warm water after touching raw meat. 2. In a strainer set over a small bowl, drain pineapple slices. Discard liquid. Place a pineapple slice on top of each chop. Place a cherry in the center of each pineapple slice. Sprinkle each chop with 1 teaspoon brown sugar. 3. Using oven mitts, place baking dish in preheated oven. Bake for 25 to 30 minutes. Using oven mitts, remove from oven. Place on hot pad. Using a metal spatula, transfer a chop to each of 4 dinner plates.  Tip: To make a pineapple face, for each pork chop, use 2 maraschino cherries for eyes; place them on the pineapple. Cut 1 cherry into quarters and use 1 quarter to make a mouth on each pineapple piece. If desired, arrange steamed green beans around the top of the pork chop to resemble hair. Vegetable Fried Rice Makes 6 servings Start to Finish: 25 minutes You will need: Measuring spoons Measuring cups 2 small bowls Spoon Fork Microwave-safe bowl Plastic wrap Oven mitts Large skillet Metal spatula Wooden spoon Hot pad Serving bowl 1 packet (1 ounce) stir-fry seasoning, Kikkoman® 2 tablespoons water 1 large egg 1/2 bag (16 ounce) frozen stir-fry vegetables, Birds Eye® 2 tablespoons canola oil, Wesson® 2 packages (8.8 ounces each) chicken-flavor ready rice, Uncle Ben's® 1/4 cup real bacon pieces, Hormel® 1. In small bowl, using a spoon, stir together stir-fry seasoning and water until seasoning is dissolved; set aside. In a small bowl, using a fork, beat egg lightly. 2. Place frozen vegetables in a microwave-safe bowl. Cover loosely with plastic wrap. Microwave on 100-percent power (high) for 6 minutes. Using oven mitts, remove from microwave. Carefully remove plastic wrap. 3. Place canola oil in a large skillet. Place on burner; turn burner to medium high. When oil is hot, pour egg into skillet. Using a metal spatula, flip one part at a time until all the egg is cooked. Using a wooden spoon, stir in rice, bacon, and cooked vegetables. 4. Stir seasoning mixture into rice mixture. Cook for 4 to 5 minutes more or until rice is warmed through, stirring occasionally. 5. Using oven mitts, remove skillet from heat. Place on hot pad. Transfer to a serving bowl. {pagebreak}  No-Bake Oreo® Cheesecake Prep: 10 minutes Chill: 4 to 5 hours You will need: Meauring cups Measuring spoons Large zip-top plastic bag Rolling pin Microwave-safe bowl Oven mitts Large bowl Handheld electric mixer Rubber spatula Chocolate sandwich cookies with white filling, Oreo® 1 package (8 ounce) cream cheese, Philadelphia® 1/2 cup sugar 1 cup sour cream, Knudsen® 1 teaspoon vanilla extract, McCormick® 1 container (8 ounce) frozen whipped topping, thawed, Cool Whip® 1 9-inch chocolate pie crust, Keebler® 1. Place Oreo cookies in a large zip-top plastic bag. Using a rolling pin, crush cookies into very small pieces. Measure 1 1/2 cups; set aside. 2. Place cream cheese in a microwave-safe bowl. Place in microwave. Cook on 80-percent power (medium-high) for 1 minute or until softened. Using oven mitts, remove from microwave. 3. In a large bowl, place softened cream cheese and sugar. Using a handheld electric mixer, beat on low speed until creamy. Add sour cream and vanilla; beat until well combined. Using a rubber spatula, stir in whipped topping and crushed cookies. 4. Spread mixture evenly into pie crust. Place in the refrigerator; chill for 4 to 5 hours before serving. 5. Top each slice of cheesecake with an Oreo cookie. Makes 1 pie (10 servings) Modern Mom's food and entertaining contributor, Sandra Lee is an internationally acclaimed life & style expert who has revolutionized the way people think about creating from scratch. With her trademark 70/30 philosophy, which combines 70% ready-made products with 30% fresh and creative touches – Sandra has become the advocate for the over-extended homemaker. Learn more about Sandra at http://www.semihomemade.com http://modernmom.com/1897/