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.

CRACKER JACK POPCORN

Once this caramel popcorn is cool, it is not sticky. You will need a large brown paper bag so just pick up an unused one the next time you are at the grocery store.

24 cups popped popcorn - put in large bowl (need enough room for stirring.)

Combine in saucepan:

1 cup margarine
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt

Boil for 2 minutes then pour over popped corn and stir to coat evenly.

Put carmeled popcorn in a large brown paper bag and roll top. Microwave for 1 minute. Remove bag and shake. Microwave for 1 minute & 30 seconds. Remove bag and shake. Microwave for 30 seconds. Shake & then pour into clean bowl or large cookie sheet or cake pan. While it is cooling, you can stir it to separate pieces or once it is cooled, it will break apart easily into chunks.

The original recipe called for half of the carmel, but I liked the popcorn better completely covered with carmel. Adjust the recipe to your own liking!

SWEET & SOUR MEATBALLS

Serve over rice, noodles, or mashed potatoes for a warm comfort food dinner.

1 lb. ground beef

1/2 c. soda cracker crumbs

1 tsp. Worcestershire sauce

2 T. minced onion

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 c. milk

ground pepper to taste

1 egg

1/2 c. brown sugar

1 T. corn starch

1/4 c. rice vinegar

1 T. soy sauce

1 can pineapple tidbits (juice too)

1 bell pepper, your choice of color

1-2 carrots, sliced

other veggies are good too such as onion, oriental pea pods, celery, etc

Combine ground beef, cracker crumbs, Worcestershire, garlic powder, onion, salt, milk, and egg. Mix gently just until ingredients are combined. Form into meaballs and fry in a skillet until brown on all sides. Drain on paper towels. Wipe grease from pan. Add brown sugar, corn starch, vinegar, soy sauce, and pineapple. Heat to boiling, stirring constantly. Reduce heat. Add meatballs and veggies. Cover pan and simmer until vegetables are to desired tenderness. Sometimes I add some barbeque sauce to this for a different flavor.

CHOCOLATE ZUCCHINI CAKE

Summer is just not summer for me without a slice or two of this spiced chocolate cake. If you have a couple sad looking zucchinis still hanging around, this is your recipe!

1 c. butter, margarine, or oil
1 3/4 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. buttermilk (or make your own by adding 1 tsp. white vinegar to the milk)
2 1/2 c. flour
4 T. cocoa powder
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
dash of salt
2 c. shredded zucchini
1/2 c. chocolate chips
chopped walnuts (if desired)

Cream together the butter and sugar. Add eggs, vanilla, and buttermilk. When mixed well, add the sifted dry ingredients. Finally, stir in zucchini. Pour into a greased 9 X 13 pan and sprinkle with chocolate chips and nuts if desired. Bake for 40-45 minutes at 325. This is even better the next day!

STICKY CHICKEN

My lovely friend, Melanie, shared this recipe with me and it was an instant hit with all 5 in my house. My husband said, "I could eat this every week!" I think it is the closest thing I have made to sweet and sour chicken from a restaurant. When I made it, I also made white rice and served the chicken over that. There is enough sauce to flavor the rice too.

4 large chicken breasts cut into cubes
3 eggs whipped
1 c cornstarch (yes 1 cup!)
garlic salt

Dip chicken in egg, then in cornstarch. Fry until light brown in oil. While browning, sprinkle with garlic salt. Place cooked chicken in a 9x13 baking dish.

Sauce:
2 T soy sauce
1 1/2 c sugar
1 c vinegar
1/2 c pineapple juice*
6 T catsup
1 tsp salt

Mix sauce ingredients together and pour over the chicken and bake for 60 minutes at 350. (The sauce will be thin at the beginning, but will thicken up.) Stir pieces every 10-15 minutes. Do not cover.

*If you don't usually keep pineapple juice in the house, you can buy an Old Orchard pineapple concentrate in the freezer section. It's the kind with the lid that you can reuse. Put two tablespoons of the concentrate in a 1/2 cup measuring cup and then fill it up to the top with water. You can keep the remaining pineapple concentrate in the freezer for the next time!

EASY SPICED OATMEAL COOKIES

These start with a cake mix but are not cakey! My boys think it's not a

cookie unless there is chocolate involved so I add 1/3 c. chocolate chips

along with the raisins.

1 spice cake mix

1 c. quick cooking oatmeal

2 eggs

1/2 c. vegetable oil

1/2 c. raisins

1/3 c. chopped walnuts

Preheat oven to 350. Spray baking sheet with cooking spray. Combine ingredients and spoon onto the pan, flattening slightly. Bake for 10 minutes. Makes about 3 dozen cookies.

EASY SALSA SHREDDED BEEF

One of my very favorite ways to eat beef is shredded for mexican food. I finally remembered to try a recipe from a family cookbook and it couldn't be easier or yummier!

1 beef roast
1 jar your favorite salsa

Season roast on all sides to your liking. (I used onion powder, garlic salt, and cumin). Brown in a little oil in a hot skillet. When browned, add to a crockpot. Top with salsa and cook on low all day (around 8 hours)- shredding and returning to salsa in crockpot for the last 1-2 hours. Eat as tacos, tostadas, in a salad, or make enchiladas with it. So tender and good!

CHOCOLATE CREAM CAKE

This reminds you of a fluff-filled chocolate cupcake.

1 devil's food cake mix

1/2 c. butter, softened

1/2 c. shortening

1 tsp. vanilla

1 1/4 c. sugar

3/4 c. milk

Grease and flour pan or use parchment to make cake come out easier. Bake cake according to package's 9 X 13 directions. Cool for 10 minutes and then remove from pan onto a cooling rack. When cool to the touch, split cake in half using a serrated knife.
To prepare filling, cream the butter, shortening, and sugar until light and fluffy. Warm the milk to 140 degrees and add to creamed mixture. Beat until sugar is dissolved, then add vanilla. Spread filling over bottom layer of cake and top with the top layer. Glaze with chocolate glaze or the frosting of your choice.

Chocolate Glaze (Or just make butter cream)
1 c. sugar
1/3 c. baking cocoa
3 T. cornstarch
1 c. water
3 T butter, cubed
1 tsp. vanilla

Combine sugar, cocoa powder, cornstarch, and water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thick. Remove from heat and add butter. Stir until melted. Add vanilla. Allow to sit for about 5 minutes and then spread over cake.

Almost Professional Butter Cream Icing
allrecipes.com

1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed (optional)

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

BUBBLE UP PIZZA

I used to make this while still living at home and just recently revived the recipe to try on my boys. It got the "will you make this again?" seal of approval!

pizza toppings of your choice: 1 lb. ground beef or sausage, pepperoni, ham, sliced mushrooms, peppers, onions, olives...the possibilities are endless!
1 pound lean ground beef or sausage
1 clove garlic, minced
2 c. spaghetti or pizza sauce
2 cans (8 biscuits each), cut in half
1 c. mozzarella cheese, shredded

Preheat oven to 375. In a skillet, brown meat. When almost done, add garlic. Spray a 9×13 pan well with cooking spray. Place pizza sauce into a bowl. Add halved biscuits (kitchen shears make this really quick) and stir to coat. Pour into prepared pan. Top with pizza toppings, ending with shredded mozzarella. Bake for 30-35 minutes or until biscuits are cooked through.

AUTUMN PEAR CAKE BARS

1 egg
1/2 c. sour cream
4 oz. cream cheese, softened
1 yellow cake mix
7 Tbsp. melted butter, divided
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices (OR use equivalent amount fresh pears)
1/2-1 small pkg. JELLO Lemon Flavor Gelatin
1/2 tsp. ground cinnamon
1/2 c. chopped pecans

Preheat oven to 350°F. Beat egg, sour cream, cream cheese and cake mix in a large bowl on low speed just until cake mix is moistened, scraping side of bowl often. Blend in 1/4 cup of the butter. Beat on medium speed for 2 min. (Batter will be thick). Spread batter into lightly greased 9 X 13 inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 Tbsp. butter; sprinkle with walnuts. Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Serve warm or at room temperature. Cut into 24 pieces. Cover and refrigerate leftover cake.