Melt butter and half/half in sauce pan on stove, until completely melted.

Place hash brown in greased 9×13 pan. Pour butter/milk mixture over top of hash browns.

Sprinkle parmesan cheese and garlic pepper over top.

Bake at 350, uncovered, for 1 hour.

Place pork chops, minced garlic and Hy-Vee Rockin' Teriyaki sauce in a gallon ziplock bag. Set in refrigerator until ready to grill.

Grill at about 400F for 4 minutes per side. You can also pan fry them over medium heat for 4-8 minutes per side (add to 2-3 teaspoons of olive oil or butter to the panwhile it's heating). Or you can bake them at 400F for 20-30 minutes, turning them once.

The exact cook them will depend on the thickness of your pork chop, so use a meat thermometer to judge when they're done. Pork chops are done when their internal temperature is 145 degrees F. After you remove them from the heat, let them rest for 5 minutes under some foil before serving them.

Bake pie shell according to directions on package.

In blender puree two peaches that have been peeled, pitted, and chopped. Set aside.

In a small saucepan whisk together sugar and cornstarch until well blended. Add puree, water, and lemon juice. Bring to boil and cook until thickened. Remove from heat and allow to cool. This is the sauce mixture.

In a small bowl beat together cream cheese, icing sugar, and vanilla until creamy.

Spread on baked and cooled pie shell.

Fold peaches into cooled sauce and spoon over layer of cream ceese mixture.

Refrigerate until thickened. Serve plain or with whipped cream.