PORK CHOPS WITH CIDER SAUCE

Found this recipe in my All You magazine. My family isn't huge on "sweet meat" so I used half of the amount it called for of the apple cider and replaced it with chicken broth. They usually turn their nose up at onions, too, so I cooked with them for the flavor but didn't top their pork chops with them. It was really good!

4  bone-in pork chops about 3/4-inch thick

salt and pepper
1 T. olive oil
1 onions, thinly sliced
1 T. finely chopped fresh sage (I used a little poultry seasoning instead)
1 1/2 c. apple cider

Season pork chops with salt and pepper. In a nonstick skillet over medium heat, warm olive oil. Add onions and cook, stirring, until softened and golden, about 5 minutes. Push onions to edges of skillet and add chops. Cook, turning once, until browned, about 6 minutes total. Sprinkle sage over chops and pour cider into pan. Bring to a boil, cover, reduce heat to medium-low and simmer until chops are cooked through, 8 to 10 minutes. Remove chops from pan, raise heat to high, and boil sauce until reduced and thickened, 2 to 3 minutes. Pour sauce and onions over chops and serve.

OATMEAL SCOTCHIES

By special request. ;)

1 1/2 c. unsifted flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon
1 c. butter, softened
3/4 c. brown sugar, packed
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. orange extract or orange zest (optional)

3 c. oats (both quick and old fashioned work)

1 1/2 c. butterscotch chips

1/2 c. chopped pecans (optional)

Preheat oven to 375 degrees F. Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside. Beat butter, granulated sugar, brown sugar, eggs, vanilla, and orange extract in a large bowl. Gradually add flour mixture. Stir in oats, chips, and nuts. Drop by rounded tablespoonfuls onto a baking sheet. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Pan Cookie Variation: Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread in prepared pan. Bake for 18 to 22 minutes or until lightly browned.  Cool completely in pan on wire rack.

CARAMEL PECAN PIE

I had never had Pecan Pie until our older sister brought this one Thanksgiving. It quickly became my favorite pie of all time!

1 9 in. unbaked pie shell
1/2 T. flour
3 eggs
2/3 c. sugar
1 (12 oz) jar caramel ice cream topping (such as Smucker's)
1/4 c. melted butter
1 1/2 c. pecan halves

Preheat oven to 350. Sprinkle pie crust with flour. Beat eggs slightly with a fork. Add sugar and stir until dissolved. Add caramel and butter. Mix until combined. Fold in pecans. Pour filling into unbaked pie crust and bake for 45-55 minutes or until browned on top. YUM!

BUTTERNUT SQUASH BAKE
TIME: Prep: 15 min. Bake: 50 min.

INGREDIENTS:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 small can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash

TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter, melted

DIRECTIONS:
In a large mixing bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.

Yield: 6-8 servings.

This is a yummy fall recipe that I found in a Taste of Home magazine a few years ago. As soon as we harvested the squash out of the garden, my husband requested I make this. It can be made with any orange flesh squash that is similar to a butternut squash. (It is great for Thanksgiving or Christmas dinner!) I usually double the amount of topping when I make it. If you have any leftovers, the topping will start to get kind of soggy/chewy when you store it in the fridge, so it's best to eat it within a day or two.

COOKIE DOUGH BROWNIES

For all of us who like eating raw cookie dough and also love brownies, this is the PERFECT treat! Instead of frosting on your brownies, you top them with cookie dough (minus the raw eggs!) This recipe make a rich, thick, fudgey brownie. Be sure to make these when you can share them!

Brownies:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chocolate chips

Cookie Dough:
3 sticks butter, softened
1 1/2 cup brown sugar
2/3 cup sugar
1/2 cup + 1 tbsp milk
3 cups flour
2 cups mini chocolate chips

Prepare Brownies:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it.

Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a knife or toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely on a rack.

For cookie dough:
Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in mini chocolate chips.

To assemble:
Spread the cookie dough onto the cooled brownies. Chill the brownies until the cookie dough is firm. Cut into bars and serve. (I liked them better when they were brought bake to room temperature before eating them. This recipe made more dough than what would fit in the pan, I think I used about 2/3 of the cookie dough to top my brownies.

PARMESAN KNOTS

This recipe came from Taste of Home magazine. These are a great substitute for breadsticks! Easy but it does take a little bit of time to form the dough into knots. They are too cute to resist!

Ingredients
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions
Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Yield: 2-1/2 dozen

PUMPKIN PIE SQUARES

Our Mom says she likes these more than
pumpkin pie.

1 c. flour
3/4 c. oatmeal
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. butter
2 c. canned pumpkin
1 can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. pumpkin pie spice
optional: 1/2 c. chopped pecans

Preheat oven to 350. Combine flour, oatmeal, brown sugar, cinnamon, and butter together. Press into a sprayed 9 X 13 pan. Bake for 15 minutes. Meanwhile, combine pumpkin, milk, eggs, sugar, and spices. Beat mixture until smooth. Remove crust from oven and pur filling over the top. If desired, sprinkle with chopped pecans before. Bake for app 45-60 minutes more or until filling tests done.

MUSTARD SAUCE FOR HAM

This sounds weird but it is so good! A definite staple at our family functions.

1/2 can tomato soup
1/2 c. yellow mustard
1/4 c. apple cider vinegar
1/2 c. sugar
3 egg yolks
2 T. oil

Combine ingredients in a double boiler or over low heat. Cook and stir until thick and bubbly. Serve at room temperature or chill in the refrigerator until using. This keeps a long time in the fridge!

MARINATED CHEESE

If you want to make something a little fancy for the holidays,
this is always well received! My inlaws go crazy over it.

1/2 cup olive oil
1/2 cup white wine vinegar
3 T. fresh chopped parsley or 1 T. dried parsley
3 T. finely minced green onion
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. Pepper
3 garlic cloves, finely minced
2 ozs. diced pimento, drained
1 8 oz. block sharp cheddar cheese, chilled
1 8 oz. pkg. cream cheese, chilled

Combine first 10 ingredients in a jar; cover tightly, and shake vigorously to blend. Set aside.
Cut block of cheddar in half length wise. Cut crosswise into 1/4-inch strips. Repeat cutting procedure with cream cheese. Stand cheese slices on edge in a shallow dish alternating types of cheese. Pour marinade over cheese. Cover and refrigerate at least 8 hours. Transfer rows of marinated cheese to a service platter, reserving marinade. Spoon marinade over cheese slices. Garnish, if desired, with parsley sprigs and serve with assorted crackers.

FUDGE CHEWIES

These are really quite delectable. They make a BIG batch, so it would be great for a potluck or bake sale.

1 c. butter
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick oatmeal
1 (12 oz) pkg. semisweet chocolate chips
1 can sweetened condensed milk
2 T. butter
1/2 tsp. salt
2 tsp. vanilla

Preheat oven to 350. Cream together the butter and sugar. Add in eggs and vanilla and beat until combined. Add flour, salt, soda, and oats. Spray a large jelly roll style pan (half sheet) with nonstick spray. Spread the mixture out evenly, reserving 1/4 of the mixture for the top. In a saucepan, combine chocolate chips, sweetened condensed milk, butter, and salt. Stir and cook until melted. Add vanilla. Pour chocolate mixture over the oat mixture. Crumble reserved dough over top of chocolate. Bake for 20 minutes or until lightly browned on top.

RANCH CHICKEN BROCCOLI CASSEROLE

I had leftover chicken, rice, and homemade ranch veggie dip. I combined them made a really good twist on your usual chicken broccoli casserole. This would be a great way to use up leftover turkey, too! Adjust the first 3 ingredients to your family's taste.

1-2 c. chopped chicken or turkey
1-2 c. cooked rice
1 c. broccoli , cooked until slightly tender
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. prepared ranch dressing OR 1 T. dry ranch dressing powder
pepper to taste
1/2 c.-1 c. shredded cheddar cheese

1/2 c. crushed potato chips or bread crumbs

Preheat oven to 350. Cook the broccoli until barely tender; drain. Stir the soup, sour cream, ranch, and pepper together. Add the broccoli, chopped chicken, and  rice. Pour into a greased casserole dish. Top with cheese and bake for 20 minutes. Add crushed potato chips or bread crumbs and bake another 10 minutes.