Maple Glazed Pork with Apples

1/3 c. maple syrup
1 T. spicy brown mustard
1/4 t. salt
1/4 t. pepper
1/4 c. bread crumbs
4 pork loin cutlets (about 1 lb)
2 T. olive oil
1/'2 apple cider
2 medium granny smith apples, each cored and cut into 16 wedges

1. In a small bowl, stir together the maple syrup, mustard, salt, and pepper until well combined. Place the bread crumbs in alarge ziplock bag, add the pork then seal the bag and shake it to coat the cutlets.
2. Heat the oil in large skillet over medium-high heat. Add the pork and cook it for 2 minutes on each side or until golden brown. Add the cider and apple wedges. Bring the cider to a boil, then reduce the heat and let it simmer uncovered for 5-7 minutes or until the pork is done. Stir in the maple syrup mixture and cook the pork for 5 minutes more or until the pan sauces are thick and syrupy. Make 4 servings.

Chicken and Cheese Tortellini Casserole

2 T butter
2 chicken breasts
4 oz frozen tortellini
4 oz Monterey Jack cheese
¼ cup onion
½ tablespoon chicken bouillon
½ cup chicken broth
¼ cup sour cream

Cook tortellini for 3 minutes. Drain and put in 9x9 baking dish. Sprinkle half of cheese over pasta. Cube chicken and stir with flour. Brown in butter. Layer over cheese. Cook onion in leftover butter. Add bullion, and broth and simmer five minutes. Add rest of cheese to sauce and stir. Add sour cream and pour over casserole. Bake for 20 minutes at 350 degrees.
(serves 2)

Courtesy of Janssen

Sausage Tortellini Soup

In large pan, brown:
1 lb mild Italian sausage
Drain fat and add:
1 chopped onion
2 cloves minced garlic
Cook until tender and add:
1 ½ cups water
2 14 oz cans beef broth
3 peeled and sliced carrots
1 cups sliced zucchini
1 28 oz can crushed tomatoes
1 teaspoon basil
1 teaspoon oregano
4 Tablespoons chopped fresh or 2 teaspoons dried parsley

Simmer for 30 minutes. Add 8 oz tortellini and simmer for 10 more minutes.

Courtesy of Julie T

Broccoli Cheddar Soup

Ingredients:
6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
61/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

Preparation:
Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

Courtesy of All Recipes

Pumpkin Crunch Cake

INGREDIENTS
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Courtesy of All Recipes

Thai Chicken Crockpot Soup

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 C. homemade or canned low-sodium chicken broth
2 C. carrots, peeled and sliced bias-cut
1 large onion, chopped
2 T. grated fresh ginger root
3 cloves garlic, minced
2 stalks lemongrass, with the outer parts peeled away and the tender white bottom stem, sliced finely
1/2 t. crushed red pepper flakes
1 15-oz. can unsweetened coconut milk
1 medium red or yellow bell pepper, diced
2 4-oz. cans straw mushrooms or button mushrooms
1/3 C. chopped roasted peanuts

In a 3 1/2-quart or larger crockpot, add the chicken, broth, carrots, onion, ginger, garlic, lemongrass and crushed red pepper flakes. Cook on low for six to eight hours or so.

Ten minutes before serving, add the coconut milk, bell pepper, drained mushrooms. Cover and let stand five to 10 minutes. Sprinkle peanuts on each serving.

Serves six.

Courtesy of All Recipes

Caribbean Pork Roast

1 can (8 oz) sliced pineapple (undrained)
2 T brown sugar
2 t ground cumin
1 t ground cinnamon
1/2 t dried thyme
1/8 t ground red pepper
3 garlic cloves (minced)
1 boneless rolled pork loin roast (3 lbs)
1 1/2 lbs peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 t ground black pepper

Drain pineapple and reserve 1/2 c. juice for marinade. Combine juice, brown sugar, cumin, cinnamon, thyme, minced garlic cloves and red pepper in small bowl. Place roast in the marinade in plastic bag and refrigerate 4 hrs to overnight.

Preheat oven to 350 and using "crinkle cutter" cut sweet potatoes into 2 inch slices and and cut those into quarters. Cut each onion into 8 wedges and pineapple rings into quarters.

Remove roast from marinade and place in baking dish. Discard marinade and place vegetables and pineapple around roast. Sprinkle all with black pepper. Cover and back 1 hr. Remove lid and back 15-30 minutes longer. Let stand 10 minutes before carving into thin slices.

* You'll have leftover pork and so you can make Paradise Pita Pockets!!!

Courtesy of Pampered Chef

White Chicken Chili

(2) 3lb jars of pre-cooked Great Northern beans
2 lbs chicken (cooked and diced)
1 T olive oil
2 med. onions (chopped)
2 garlic cloves (minced)
(2) 4oz cans chopped green chilies
2 t ground cumin
1 1/2 t oregano
1/4 t tabasco
1/2 t salt
6 c chicken broth
3 c grated monterey jack cheese

Heat oil in large soup pot over medium heat. Add onions and saute until translucent. Stir in garlic, chilies and all spices and saute. Mix in remaining ingredients and heat until warm.

Courtesy of Emily J

Taco Soup

1 large can crushed tomatoes
1 can stewed tomatoes
1 can kidney beans
1 can black beans
1 can pinto beans
1 can corn
1 packet Lawry's taco seasoning
2 lbs ground beef, cooked on stove and drained.

Combine all of the ingredients in your crock pot. Stir gently. Cook until desired temperature. (about 1-1/2 hours on low heat) Serve with tortilla chips. Garnish with sour cream, cheese, and green onions.

Courtesy of Heather W

Chicken Enchilada Soup

2 quarts water
2 T. chicken bullion
2-3 chicken breasts
1 can chopped green chilies
1 large onion
5 medium potatoes
1 sweet red pepper
2 cloves garlic
1 t. salt
1 1/2 t. ground cumin
1/2 butternut squash (peel and remove seeds)

Boil together in a large pot. Cut vegetables in large chunks and put chicken breasts in whole. Boil together until potatoes are tender and chicken is cooked. Remove chicken and let cool. Cut chicken into cubes. Blend the remaining ingredients until smooth (it looks like a cream based soup but it is just pureed veggies).

To the remaining, mix in:
1 c. sour cream
1 c. white beans (great north)
1 T. taco seasoning

Return cubed chicken and stir over low heat. Serve garnished with green onion, diced tomato and grated cheese.

Courtesy of Charlene F