Tuesday, October 21, 2014

Italian Meatball Soup

· 2 (32 ounce) cartons chicken broth
· 2 (14 ounce) cans diced tomatoes
· 1 teaspoon Italian seasoning
· 1 (16 ounce) package frozen mixed vegetables
· 1 (16 ounce) package small frozen meatballs, beef or turkey
· 2 cups elbow macaroni noodles


1. Combine broth, tomatoes, Italian seasoning, Italian seasoning, vegetables and meatballs. Bring to a boil over medium-high heat.
2. Turn the heat down to medium and add pasta. Continue cooking for about 10 minutes or until pasta is cooked and meatballs are heated through.

Monday, October 20, 2014

Mexican Chicken Chili

· 1 pound boneless, skinless chicken breasts
· 1 (15 ounce) can Great Northern beans, drained
· 1 can Rotel tomatoes
· 1 (15 ounce) can whole kernel corn
· 1 (15 ounce) can white or yellow hominy
· 1 can cream of mushroom soup
· 1 package taco seasoning
· 2 cups chicken broth
· Garnish: tortilla or corn chips, cheese, sour cream

1. In a large slow cooker, layer all of the ingredients with the exception of the garnishes. Cover and cook on low for 6 to 8 hours or on high 3 to 4 hours. O
2. When ready to serve, remove the lid and shred the chicken with forks (inside the slow cooker). Stir chili thoroughly. Top with desired garnishes.

Friday, October 17, 2014

Apple Dolly Bars

· 1 box yellow cake mix
· ½ cup vegetable oil
· 2 eggs
· 1 cup grated apple (recommended Granny Smith apples)
· 1 tablespoon cinnamon
· 1 (14 ounce) can sweetened condensed milk
· ½ cup chopped pecans
· 1 cup toffee pieces
· 1 cup butterscotch chips

1. Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray.
2. In a medium mixing bowl, beat the cake mix, oil and eggs with an electric mixer. Slowly add the apple and cinnamon just until combined. Spread batter in bottom of the prepared pan.
3. Drizzle the condensed milk over the top of the batter. Sprinkle with pecans, toffee and butterscotch chips.
4. Bake about 25 minutes. Remove from oven and let cool before slicing. 

Thursday, October 16, 2014

Apple Butterscotch Cake

· 1 box yellow cake mix
· 2 small boxes instant butterscotch pudding
· ½ cup vegetable oil
· 1 ¼ cups water
· 4 eggs
· 1 cup grated apple (recommend Granny Smith Apples)
· 1 cup butterscotch chips
· 1 can vanilla frosting
· 1 ½ cups praline pecans (store bought in bag)

1. Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
2. In a medium mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in apple and butterscotch chips. Pour into prepared cake pan.
3. Bake 40-45 minutes or until toothpick inserted comes out clean. Let cake cool in pan for 10 minutes. Then invert cake onto serving plate to finish cooling.
4. Chop 1 cup praline pecans and stir into vanilla frosting. Frost cooled cake and top with remaining ½ cup of pecans.

Wednesday, October 15, 2014

Spiced Pork Chops with Apple Chutney

Ingredients for Apple Chutney:
· 1 tablespoons butter
· 5 cups cubed apples, peeled and cored
· ¼ cup dried cranberries
· 3 tablespoons brown sugar
· 3 tablespoons cider vinegar
· 2 teaspoons fresh or jarred ginger
· ¼ teaspoon salt
· ¼ teaspoon dry mustard
· 1/8 teaspoon cinnamon

Ingredients for Pork Chops:
· 1 teaspoon chili powder
· Salt and pepper to taste
· ½ teaspoon garlic powder
· 4 boneless center-cut pork loin chops, trimmed

1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add the apples and sauté about 4 minute or until the apples are lightly browned. Add cranberries, brown sugar, vinegar, ginger, salt, mustard and cinnamon. Reduce heat and simmer about 10 minutes or until apples are tender. Stir occasionally.
2. To prepare pork chops, heat a grill pan or iron skillet over medium heat. Combine chili powder, salt, pepper and garlic powder and sprinkle over chops. Coat grill pan with cooking spray. Add chops to pan and cook about 4 minutes on each side or until done. Serve with Apple Chutney.