Pumpkin and Cauliflower Casserole

Ingredients

1 cup fresh, whole-wheat bread crumbs 1/2 cup hulled and roasted pumpkin seeds 1 tablespoon unsalted butter, melted 1 teaspoon dried thyme leaves 3/4 cup crumbled goat cheese 1 (2 1/2 to 3 pounds) pumpkin, peeled, seeded, and quartered 1 head cauliflower, quartered 2 tablespoons all-purpose flour 2 clove garlic, minced 2 teaspoons mustard seeds 1 1/2 teaspoons salt 1 teaspoon cumin seeds 1/2 teaspoon ground black pepper 1 1/2 cups half-and-half

Directions

1. Preheat the oven to 400°F. Grease a 9X5 inch casserole dish with butter then set this aside. 2. In a medium mixing bowl, combine the pumpkin seeds, butter, half of the thyme and breadcrumbs. Add the goat cheese and stir it well then set aside. 3. Slice both the pumpkin and cauliflower into a 1/8 inch-thick slices. In a small bowl, combine the flour, mustard seeds, garlic, cumin seeds, pepper and the rest of the thyme. 4. Spread a third of the pumpkin in the bottom of the casserole then sprinkle it with 2 teaspoon of the flour mixture. Layer this with half the cauliflower and another 2 teaspoon of the flour mixture. 5. Just follow the pattern and continue re-layering with the rest of the ingredients until what’s on top is the pumpkin layer. 6. Pour half-and-half over the casserole then place this on baking sheet before baking it for 30-35 minutes.

Black Bean and Pork Stew

Ingredients

1 16-oz package dry black beans 1 1/2 pounds boneless pork shoulder butt roast 2 12-oz bottles dark beer 1 red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped 1 1/2 teaspoons garlic salt 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 cup sour cream 2 Roma tomatoes, chopped Fresh cilantro leaves for garnish

Directions

1. Place the beans in the bottom of a lightly greased large slow cooker. Place the pork on top of the beans and add the beer, red peppers, jalapeños, garlic salt, cumin, and black pepper. 2. Cover and cook on high for 4 hours. 3. Use two forks, pull apart the pork. Serve warm with a dollop of sour cream, a sprinkling of the tomatoes, and a garnish of cilantro on each serving.

Chicken Fried Rice

Ingredients

1 cup chicken, diced and cooked 1 tbsp soy sauce 1 cup long grain rice, uncooked 1/3 cup salad oil 2 1/2 cup chicken broth or Homemade chicken stock 2 1/2 cup onion, coarsely chopped 1/4 cup green pepper, finely chopped 1/4 cup celery, thinly sliced 2 eggs, slightly beaten 1 cup lettuce, finely shredded

Directions

1. Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. 2. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth. 3. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery. 4. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. 5. Stir in lettuce and serve at once.

Apple Cider Bread

Ingredients

2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2/3 cup white sugar 1/3 cup packed light brown sugar 4 tablespoons unsalted butter, room temp. 2 large eggs 1/2 cup apple cider 2 1/4 cups peeled and cored chopped apples 1 tablespoon lemon juice

Directions

1. Preheat the oven to 350°F. 2. Grease and flour an 8 × 5-inch loaf pan. 3. Into a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cloves. 4. In a large mixing bowl, use an electric mixer to beat the sugars and butter until light and creamy, 2 to 3 minutes. Beat in the eggs until incorporated. Add the flour mixture half at a time, alternating with the cider, and mix just until combined. 5. In a small mixing bowl, toss the apples with the lemon juice. Stir the apples into the batter. Scoop the batter into the prepared loaf pan. 6. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool in the pan for at least 15-20 minutes and turn the loaf out onto a wire rack to cool completely.

Zucchini and Sausage Casserole

Ingredients

1 pound mild pork sausage 1 1/4 cups grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons Greek seasoning 2 eggs, beaten 1 cup whole milk 3 medium zucchini, sliced into 1/2 rounds 1 small onion, sliced

Directions

1. In a large skillet, brown ground sausage, drain the fat from the skillet, and set the sausage aside. 2. Grease your crock pot with nonstick spray. In a large bowl whisk together the Parmesan cheese, salt, pepper, and Greek seasoning. In another bowl whisk together the eggs and the milk. Place 1/3 of the zucchini over the bottom of the slow cooker. Add 1/3 of the sliced onions over the zucchini. Add 1/3 of the cooked sausage over the onions. Add 1/3 of the milk/egg mixture over the sausage. Lastly add 1/3 of the Parmesan cheese mixture over everything. Repeat layers two more times, ending with the last of the Parmesan cheese mixture. 4. Cover, vent lid with a wooden spoon, and cook on low for 6-7 hours or until done.

Chicken and Bell Peppers

Ingredients

2 to 3 tablespoons vegetable oil 2 cloves garlic, chopped 1 red bell pepper, seeded and sliced lengthwise into 1/2- inch strips 1 green bell pepper, seeded and sliced lengthwise into 1/2-inch strips 1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch strips 1 yellow onion, sliced crosswise into rings 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil 1 chicken (3 to 3 1/2 pounds), cut into serving pieces 1/2 teaspoon salt Freshly ground pepper to taste

Directions

1. PREHEAT oven to 350°F. In a large skillet over medium heat, warm 2 tablespoons of oil. Add garlic, peppers, and onion and sauté until tender-crisp, about 6-8 minutes. 2. ADD seasonings and sauté until flavors are blended, 2 to 3 minutes longer. Remove to a plate and set aside. 3. IN same skillet over medium-high heat, warm remaining 1 tablespoon oil. Brown chicken about 5-7 minutes on each side. Season with salt and pepper. 4. PLACE chicken in a 7 1/2-by-11 3/4-inch baking dish lightly coated with cooking spray or oil. Cover and bake 45 minutes. Uncover and top chicken with pepper mixture. Bake, uncovered, until chicken is no longer pink in the center, 15 to 20 minutes longer.

Homemade Apricot Butter

Ingredients

4 28 oz.cans Apricots, drained 3-4 Cups Sugar 2 teaspoons Cinnamon 1 teaspoon Cloves 2 Tablespoons Lemon juice

Directions

1. Drain Apricots and de-pit. Puree using blender. 2. Pour in the crock pot. Add remaining ingredients. 3. Cover, cook on High 8 to 10 hours. Remove cover during last half of cooking. Stir occasionally. 4. Store in refrigerator.

Chutney Cheese Dip

Ingredients

1 lb. reduced-fat cream cheese, room temperature 2 cups shredded reduced-fat Cheddar cheese 1/2 cup chopped mango chutney, divided 1/3 cup finely chopped onion 1/4 cup chopped raisins 2 1/2 teaspoons finely chopped ginger root How to grow your own ginger. 2 teaspoons garlic 1 1/2 teaspoons curry powder

Directions

1. Place cheeses in crock pot, cover and cook until cheese is melted, about 25-30 minutes. 2. Mix in remaining ingredients, cover and cook until hot, 1 to 1 1/2 hours.

Chicken With Feta And Tomatoes

Ingredients

1 Cup Long-Grain Rice 1 1/4 Cups Chicken Breast Halves Without Skin and Boned 1/2 Cup Paprika 1 Teaspoon Oregano 1/4 Teaspoon black Pepper 1/4 Cup Butter 1 Medium Onion; Chopped 2 Cloves garlic; Finely Chopped 1 1/2 Cups Milk 1 (14 Oz Can) Tomato; Drained 6 Oz Feta Cheese

Directions

1. Cook rice in 2 cups boiling water for 20 minutes. 2. Cut chicken into bite-sized cubes. 3. Combine flour with paprika and oregano. Dust chicken cubes with flour mix lightly, reserving remaining flour mixture. 4. In a large deep skillet, melt half of the butter. Cook chicken until lightly browned. Remove and reserve. Add remaining butter to pan. Add onions and garlic. Cook 3-4 minutes. 5. Sprinkle on 2 tablespoons remaining flour. Cook 2 minutes. Stir in milk. 6. Bring to a boil. Add chicken pieces and cook 8-12 minutes. 7. Cut tomatoes into chunks. Drain and dice Feta cheese. Add tomatoes and cheese to chicken. Cook 1-2 minutes. Serve over Rice.

Meatloaf Muffins

Ingredients

2 lbs lean ground beef 1 (10.5 oz) can condensed vegetable soup 1/2 cup chopped onion 1 cup dry bread crumbs 1 pinch ground black pepper 3/4 cup ketchup 2 eggs 1 tsp salt

Directions

1. Preheat an oven to 350F. Lightly grease a 12 cup muffin pan. 2. Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups. 3. Bake 1 hour in the preheated oven to a minimum temperature of 160F . Remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

Cajun Tomato Salad

Ingredients

Salad: 3 ripe tomatoes, cut into thick slices 1 Vidalia onion, thinly sliced and separated into rings 1/4 teaspoon sea salt 1 tablespoon thinly sliced fresh mint 2 teaspoons chopped fresh chives Vinaigrette: 4 teaspoons olive oil 4 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon minced fresh garlic

Directions

1. Alternate the tomato and onion slices on a platter. Sprinkle with salt to taste. Top with fresh mint and chives. 2. Combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake real well. Drizzle vinaigrette over salad and serve.

Macaroni and Cheese with Ham

Ingredients

2 Tablespoon butter 1 Tablespoon plus 2 teaspoons flour 1 cup milk 1 cup shredded American cheese 2 cups hot cooked macaroni 1/2 teaspoon seasoned salt 1 1/2 cups cooked, diced ham 1 Tablespoon horseradish 1 Tablespoon prepared mustard

Directions

1. In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened. 2. Combine sauce with cheese, hot cooked macaroni and salt; mix well. 3. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly. 4. Bake at 350F for about 20 to 25 minutes.

Crock Pot Coconut Curry Chicken

Ingredients

4-6 boneless, skinless chicken thighs 1 med. onion, diced 2 tablespoons curry powder 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon red pepper 1 (14-ounce) can coconut milk 1 cup chicken broth or Homemade stock 1 cup instant rice, rinsed

Directions

1. Place the chicken in the crock pot with the diced onions. 2. Sprinkle the curry,pepper and salt over the top of the chicken. 3. Add the broth and coconut milk and stir , mixing well. 4. Cover, and cook on low for 5 to 6 hours. 5. Remove the chicken thighs to a covered dish. Add the rice and cook on high for 12-15 mins. or until tender.

Pizza Quesadilla

Ingredients

4 tortillas 1/4 cup Pizza Sauce 1/2 cup cooked chicken breast, chopped 1/2 cup diced bell pepper 1 cup grated mozzarell pepperoni

Directions

1. Place 2 tortillas flat and spread each with 2 tablespoons of the sauce. 2. Top one of the tortillas with 1/4 cup chicken, 1/4 cup bell pepper, and 1/2 cup of the cheese. Add pepperoni. 3. Place the other tortilla on top to cover (sauce side down) and press down lightly. Slide the tortilla into a dry pan on medium heat and cook on each side for 3 minutes, or until the cheese is melted through. 4. Repeat to make the second quesadilla.

Black-Eyed Pea Casserole

Ingredients

1 packages (6 ounces) long grain and wild rice mix 1 pounds ground beef 1 medium onion, chopped 1 small green pepper, chopped 2 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained 1 cans (10-3/4 ounces each) condensed cream of mushroom soup 3/4 cups shredded cheddar cheese

Directions

1. In a large saucepan, cook the rice according to package directions. 2. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain well 3. In a large mixing bowl, combine the peas, soup, rice and beef mixture. Transfer to a greased 2-1/2-qt. casserole dish. 4. Cover and bake at 350° for 20-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Bacon-Tomato Pasta

Ingredients

1 can (14 oz) chopped tomatoes 1 medium onion, finely chopped 2 cloves garlic, minced 4 tablespoons extra virgin olive oil 6 slices of bacon, diced salt to taste pepper to taste red pepper flakes to taste 1/4 cup chopped fresh parsley 1 lb box of pasta of your choice grated parmesan

Directions

1. In large skillet, saute the onion in the olive oil until just transparent. Add bacon and cook for 5-6 more minutes, stirring often. 2. Stir in the garlic, tomatoes, salt, pepper and red pepper flakes. Simmer for about 30-35 min. 3. Cook pasta per package directions and drain well. Mix with sauce, top with parsley and grated cheese and serve.

Homemade Cheddar Cheese Spread

Ingredients

1 pound Cheddar cheese, grated 1/2 large clove garlic, minced 1/2 tablespoon Worcestershire sauce 1/2 tablespoon dry mustard 1/2 teaspoon salt 1/2 cup beer

Directions

1. In a blender combine all of the ingredients, except the beer. Blend well. 2. After its blended well start to gradually add the beer, continuing to blend till its well mixed. 3. Place in storage container, cover, and refrigerate for at least 24 hours.

Mediterranean Style Chicken and Rice

Ingredients

4 boneless, skinless chicken breast halves 2 tablespoons olive oil 1 red onion, chopped 1/2 cup diced chorizo 1 red bell pepper, seeded and thinly sliced 2 garlic cloves, crushed 1 1/4 cups long-grain rice 2 cups plus 2 tablepsoons tomato puree 1 1/2 cups chicken broth or Homemade chicken stock 1 teaspoon balsamic vinegar 8 to 10 sun-dried tomatoes in oil, roughly chopped 1 1/4 cups green olives, pitted and halved 1 handful of basil leaves, chopped salt and ground black pepper

Directions

1. Heat the oven to 350°F. 2. Cut 2 or 3 deep slits in the chicken pieces and season lightly with salt and pepper. Heat the oil in a Dutch oven, add the chicken and fry over high heat a couple of minutes on each side until brown. Remove the chicken from the Dutch oven and set aside. 3. Add the onion, chorizo, red pepper and garlic to the pot and fry over medium heat 5 minutes, or until the onion is soft. Stir in the rice and, when it is coated in the oil, add the remaining ingredients. Season lightly with salt and pepper and bring to a simmer. 4. Return the chicken and any juices to the dish, pushing each piece into the sauce so they are partly covered. Cover the dish with a lid and bake 35 minutes, or until the chicken is cooked through and the sauce is rich, juicy. Serve hot. Thanks to Betty Walker for the recipe.

Turkey And Broccoli Casserole

Ingredients

3 cups cooked pasta 2 cups steamed broccoli, (whole floret with diced stems) 2 Tablespoons butter 2 Tablespoons flour 1/2 tsp salt 1/4 tsp dry mustard 1/8 tsp pepper 2 cups milk 1 cup shredded cheddar cheese 3 cups diced, cooked turkey

Directions

1. Preheat the oven to 350°F. 2. In a large sauce pan, melt butter; stir in flour and seasonings. Add milk slowly, and cook, stirring constantly, until thickened. 3. Remove from heat; add cheese and stir until melted. 4. Place noodles, broccoli and turkey in an 8x8x2-inch baking dish. 5. Pour cheese sauce over the ingredients in the baking dish. 6. Bake uncovered at 350?F for about 25-30 minutes or until bubbly.

Creole Red Beans & Rice

1 Pound Red beans, washed 8 Cloves garlic, chopped 1 Rib celery, chopped 1/4 Pound Salami 1 Pound Smoked sausage 1 Large onion, chopped 1/4 Bell pepper, chopped 1 Teaspoon Sugar Salt & pepper to taste 1 Pinch Thyme 1 Pound Weiners

Directions

1. Place washed beans in large pot and cover with water and place on medium heat. 2. Chop sausage and salami and add to beans; add garlic celery, onions, green pepper, sugar, and thyme. 3. Continue cooking until beans are soft, adding more water if necessary. 4. When beans are soft, add weiners, sliced in 1" pcs., and salt and pepper to taste. Cook until gravy is thick and creamy. Serve over hot cooked rice.