Autumn Apple Pork Chops with Roosted Sweet Potatoes

4 Boneless Pork chops
2 Large Yams
¼ Cup Chopped Pecans
½ cup Diced Red Onion
1 medium Apple Sliced
1 ½ cups Apple Juice
3 tbs spoon Brown Sugar
2 tbs spoon Melted Butter
1 tbs spoon all purpose flower
cinnamon
nutmeg
Olive Oil

Cut Yams into ¼ - ½ inch cubes and spread out on lightly greased cookie sheets. Brush yams with olive oil and sprinkle with sugar, cinnamon and nutmeg. Cook in 425 degree oven for 30 minutes. Rotate Yam cubes and cook until done (about 10 Minutes)While the yams are cooking, coat med frying pan with olive oil. Toss pecans in frying pan until slightly browned. Remove and set aside. Dust Pork Chops with Lemon pepper and cook in frying pan until done (about 20 min). Remove pork and cover with Aluminum Foil. Coat the bottom of frying pan in olive oil. Add onion and apple and sauté until the onions start to caramelize. Add apple juice. Mix together melted butter and flower to from a rue and to pan and stir. Add cinnamon and nutmeg to taste let reduce and slightly thicken. Remove Yams from oven and place on serving platter. Place pork chops on top of roosted yams and top with pan sauce and pecans. Serve.

My husband made this for dinner one night. It was delicious.

Christmas Vegtable Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1 cup finely chopped cucumber

1/2 cup finely chopped sweet red pepper

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper.

Yield: 16 servings.

I made this for a christmas party and it turned out great. You could use Hidden Valley Ranch for the cream cheese mixture. Other vegatable ideas are red tomatos, radishes, green pepper and celery.

Grandma's Blonde Brownies

2 c brown sugar
2/3 c butter
2 large eggs
1 t vanilla
1 t salt
1 t baking powder
1/4 t soda
2 1/2 c flour
1-2 c chocolate chips

Cream butter and sugar. Add eggs; beat until light and fluffy. Add vanilla. Stir dry ingredients together. Add to egg mixture. Press into greased and floured 9 x 13 baking dish. Sprinkle with chocolate chips and press gently into surface. Bake at 350 degrees for 25-30 minutes. Brownies will raise and then settle in the center when baking is complete.

This recipe is also really good with butterscotch chips.

From: LeeAnne J.

Suprise Cup Cakes #2

Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
pinch of salt
6 oz. semi-sweet chocolate chips

Chocolate Cupcakes:
3 cups flour
2 cups sugar
6tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla extract
¾ cup vegetable oil
2 cups water

Mix filling ingredients together in a small bowl; set aside. For chocolate cupcakes, combine first 5 ingredients in a large bowl. Gradually add next 4 liquid ingredients and beat for 2 minutes at medium speed.

Use cupcake liners in muffin tins and fill ½ full with batter. Crop ½ tablespoonful of filling in cups then cover with more batter (each cup should be 2/3 to ¾ full). Bake at 375 degrees for 14 – 18 minutes.

From: Susan P.

Killer Cupcakes

4 oz. semi-sweet chocolate
1 teaspoon vanilla
8 oz. butter
4 eggs
1 ½ cups sugar
1 cup flour

Filling:
8 oz. cream cheese, softened
¼ sugar
dash of salt
¾ cup semisweet chocolate chips
1 egg, beaten


Mix cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes. 350 degrees

From: Susan P.

Surprise Cupcakes

1 chocolate cake mix

1 package cream cheese
1/3 cup sugar
1 egg
6 oz. semisweet chocolate chips

Icing:
1 package cream cheese, softened
1 pound powdered sugar
½ cup butter
1 teaspoon vanilla

Mix cake according to package directions. Fill paper baking cups in muffin tins 2/3 full. Cream the cheese with the sugar; beat in egg. Stir in the chocolate chips. Drop one rounded teaspoon cheese mixture into center of each cupcake. Bake at 350 degrees for 20-25 minutes.

For icing, blend softened cream cheese with sifted powdered sugar. Add vanilla; beat to spreading consistency. Ice cooled cupcakes. Refrigerate, chilling six hours before serving.

From: Susan P.

ROASTED BUTTERNUT SQUASH WITH HERBES DE PROVENCE

6 cups cubed (1 ½ inch) peeled butternut squash (about 2 ½ pounds)
1 Tbsp olive oil
1 ½ tsp dried herbes de Provence
¾ tsp kosher salt
½ tsp freshly ground pepper
2 medium onions, each cut into 8 wedges (about ¾ pound)
Cooking spray

1. Preheat oven to 425 degrees.
2. Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well.
3. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally. Yield: 4 1-cup servings
Calories 125.


Note: Herbes de Provence is a combination of dried herbs including rosemary, lavender, thyme, marjoram, and sage.

From:
Cooking Light
LeeAnne J.

BROWN SUGAR-GLAZED SALMON

1 (1 lb) salmon fillet
¼ tsp salt
¼ tsp pepper
3 Tbsp brown sugar
1 Tbsp reduced-sodium soy sauce
1 tsp Dijon mustard
1 tsp rice wine vinegar

Cut salmon widthwise into four pieces. Place in a foil lined 15x10 inch baking dish. Sprinkle with salt and pepper. Bake, uncovered, at 425 degrees for 10 minutes. Meanwhile, in a small saucepan, combine remaining ingredients. Bring to a boil. Brush evenly over salmon. Broil 6 inches from heat for 1 to 2 minutes or until fish flakes easily with a fork.

From LeeAnne J.

Sunday Chicken Supper

4 medium carrots, cut into 2 inch pieces
1 medium onion, chopped
1 celery rib, cut into 2 inch pieces
2 cups cut fresh green beans
5 small red potatoes, quartered
1 broiler chicken, cut up (3 1/2 pounds) ( I have also used 4 chicken breasts)
4 bacon strips, cooked and crumbled ( I have substituted with 3 large polish sausages, sliced and it is also very tasty )
1 1/2 cups hot water
2 teaspoons chicken bouillion granules
1 teaspoon salt
1/2 tsp thyme
1/2 tsp basil
pinch pepper

In a 5 quart slow cooker, layer first seven ingredients in order listed.
In a bowl, combine the remaining ingredients, pour over the top.
Do not stir.
Cover and cook on low for 6 hours, or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken juices for gravy if desired.
4 servings.

The bacon/ sausage give the vegetables a yummy flavor... so I have added more vegies myself because they are so yummy.

From LeeAnne J.

Chicken Salad on Cantaloupe Rings

2 1/2 c. cubed cooked chicken
1 c. thinly sliced celery
1 c. halved green grapes
2 T minced parsley
1/2 c. mayo
1 T lemon Juice
1 T cider vinegar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
4 cantaloupe rings
toasted sliced almonds


In a large bowl, combine chicken, celery, grapes and parsley.
Combine the next seven ingredients for dressing, mix well.
Pour over chicken mixture and toss.
Chill for at least 1 hour.
To serve, place 1 cup of chicken salad on each cantaloupe ring, sprinkle with almonds.
Makes 4 servings.

From LeeAnne J.

Becky Klekas' Celery Seed Salad

Mixed Greens - Iceberg, Romaine, Spinach, etc.
Raeburn apples
4-5 red pears, peeled and sliced thin - if doing ahead, pour citrus koala drink over to keep from turning brown.
Avocado
Feta Cheese
Toasted pine nuts - toast in skillet with 1 tsp. butter for 5 minutes

Dressing:1/4 cup red wine vinegar
1/2 or 3/4 cup oil (I used 1/2)
5 tbs sugar (I used 4)
1/4 tsp salt (or more)
1/4 tsp pepper
1/2 tsp dry mustard
minced shallots or green onion
1/2 Tablespoon celery seeds

This is the original recipe however for the dinner I used the following ingredients:
Greens (half Romaine and half mixed greens)
Mangos, julienne (small matchstick cut)
Avocado
Feta cheese
4-5 slices crisp bacon

From Julie G, and Susan P

S'more Bars

8 Cups Golden Grahams Cereal
5 Cups miniature marshmallows
1 1/2 Cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 Cup miniature marshmallows, if desired

Stovetop
1. Into large bowl, measure cereal. Butter 9X13 inch pan. In 3-quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla.

2. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

3. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

Microwave
In large microwave bowl, microwave 5 cups marshmallows, chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

From Golden Grahams

Baked German Pancake

3 eggs
1/2 cup flour
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
2 tablespoons butter, softened

4 Servings

Using a wire whisk or fork, beat eggs until blended. Sift flour, measure, and sift again with salt. Add flour mixture to beaten eggs in 4 additions, beating after each addition just until mixture is smooth. Add milk in 2 additions, beating slightly after each. Lightly beat in butter. Using 2 tablespoons butter, butter bottom and sides of a 9 or 10 inch heavy skillet. Pour batter into skillet and bake at 450 degrees for 20 minutes. Slip onto a heated platter and serve immediately. It is traditionally served with melted butter, and a squeeze of lemon and a dusting of powdered sugar, or serve with the following fillings.

Almond filling:
1/4 - 1/2 cup sliced almonds
2 tablespoons butter, melted
1/4 cup sugar

When pancake has baked 15 minutes, quickly sprinkle center with almonds, drizzle with melted butter and sprinkle generously with sugar. Return to oven and bake remaining 5 minutes.

Swiss Honey Butter:
1/2 cup soft butter
1/2 cup honey
1/2 cup whipping cream
1 teaspoon vanilla

Cream butter with honey. Slowly add whipping cream, beating constantly until mixture is fluffy. Add vanilla. Spoon over hot pancakes.


Pan-Glazed Cinnamon Apple Slices:
2 tablespoons butter
2 apples, peeled and sliced
2 tablespoons sugar
1/2 teaspoons ground cinnamon

Filling for 1 pancake
Melt butter in small frying pan. Add apples. Sprinkle with sugar and cinnamon. Slowly cook over low heat, stirring occasionally until slices are glazed and tender. Spoon into center of baked pancake.

From: Colorado Cache

Butter-Honey Fried Chicken

1 frying chicken, cut up
1 cup flour
2 tsp salt
1/4 tsp pepper
2 tsp paprika
3/4 cup butter
1/4 cup honey
1/4 cup lemon juice

Dip chicken pieces in mixture of flour, salt, pepper, paprika. Melt 1/2 cup butter in shallow baking pan in 375 degree oven. Remove pan from oven. Arrange chicken in a single layer in pan, turning to coat with butter. Bake skin side down 30 min. Turn chicken. Pour honey-butter sauce (melt 1/4 cup butter in saucepan, add honey, lemon juice) over chicken. Bake 30 min. more until fork is tender. Spoon sauce over chicken last 15 min. of baking.

Potato Salad Dressing

1 c. vinegar
1c. sugar
dash of salt
2 Tbsp. corn starch
1 Tbsp. dry mustard
2 Tbsp. cold water
3 eggs
1 Tbsp butter

In a small saucepan, bring vinegar, sugar, and salt to boil. Meanwhile, in another bowl, whisk together the cornstarch, mustard, adn water. When cornstarch is dissolved, add the eggs and beat well. Whisk a small amount of the boiling vinegar mixture into the eggs (to temper) then pour it all back into the saucepan. Continue cooking and stirring until thick and bubbly. Remove from heat and whisk in th ebutter. Pour into a bowl and press plastic wrap on the surface. refrigerate until cool. Mix half and half with mayonnaise for potato salad.

For my salad, I boil red potatoes until tender, let them cool, then dice them. Add crumbled cooked bacon, diced hard-boiled eggs, and chopped parsley. Add salad dressing then stir and chill.

From Amy H. 6-21-09

ChocolateTofu Pudding

1 Cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy milk
1 tablespoon vanilla extract

Melt the chocolate with water in a heavy saucepan or double broiler.

In an electric blender or food processor, combine tofu with the melted choclate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve.

Orange Sweet Potatoes

6 medium sweet potatoes
1 cup orange juice
1 1/2 t. orange rind (grated)
1 T. cornstarch
3T. melted butter
1/3 cup Brown sugar
1/3 cup Granulated sugar

Cook potatoes in jackets until tender. Combine remaining ingredients. Cook. Stir until thickened. Arrange potatoes, cut, in baking dish; pour sauce over them, Cover and bake for 20 min, uncover and bake 15 min. longer