BACON APPLE CIDER BISCUITS

2 cups All Purpose Flour
2 tsp. Baking Powder
2 tsp. Brown Sugar
½ tsp. Salt
¼ tsp. Baking Soda
¼ tsp. Apple Pie Spice
8 tbsp. Cold Butter, cubed, divided
5 Strips Bacon, cooked & crumbled
¾ cup Apple Cider or Juice
1/8 tsp. Ground Cinnamon

In a large bowl, combine the fi rst 6 ingredients. Cut in 7 tablespoons butter until mixture resembles coarse crumbs. Add bacon. Stir in cider just until combined. Turn onto a lightly fl oured surface; knead 8-10 times.
Roll into a 10-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Sprinkle with cinnamon. Cut into eight rectangles. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown. Serve warm. Yield: 8 Biscuits.

APPLE-RASPBERRY PIE

1 box (15 oz.) Pillsbury® Refrigerated Pie Crust, softened as directed on box
5 cups Sliced, peeled cooking or baking apples (3 large)
¾ cup Granulated Sugar
¼ cup Cornstarch
1 tsp. Grated Orange Peel
6 oz. container Fresh Raspberries (about 1 cup)*
1 tbsp. Cold Butter or Margarine, cut into small pieces
1 tsp. Granulated Sugar

Heat oven to 400ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In a large bowl, place apples, ¾ cup sugar, the cornstarch and orange peel, toss to coat apples. Spoon ½ of the apple mixture into crust-lined plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with
butter. Top with second crust; seal edges and flute. Lightly brush crust with water; sprinkle with 1 teaspoon
sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excess browning.
Place pie on middle oven rack; place sheet of foil on rack below pie in case of spill over. Bake 45 to 55 minutes
or until deep golden brown. Cool at least 1 hour before serving. * Frozen unsweetened raspberries can be substituted for fresh. DO NOT thaw first! Bake at 375º for 65-75 minutes.

SLOW COOKER PORK CHOPS

¾ cup All-Purpose Flour, divided
½ tsp. Ground Mustard
½ tsp. Garlic Pepper Blend
¼ tsp. Seasoned Salt
4 (½-in. thick, 4 oz. each) Boneless Pork Loin Chops
2 tbsp. Vegetable Oil
1 can (14½ oz.) Chicken Broth

In a large resealable plastic bag, combine ½ cup flour, mustard, pepper blend and seasoned salt. Add the
chops, one at a time, and shake to coat. In a large skillet, brown the meat in oil on each side. Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 3½ hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk
pan juices until smooth; serve with pork. Yield: 4 Servings.

CARAMEL-GLAZED SPICE CAKE CAKE

Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour. In a large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes. In a 2-qt. saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring
constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat, stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally. Spread caramel topping over top of cake, allowing some to run down side of cake.

PUMPKIN TRUFFLE POUND CAKE

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-qt. saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring
occasionally, until chocolate is melted. Remove from heat, set aside. In medium bowl, mix flour, baking powder, baking soda, pumpkin spice and salt until blended; set aside. In large bowl, beat 1-1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beat in flour mixture in 3 additions alternating with pumpkin until well blended (batter will be thick). Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top. Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15
minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Place cooled cake on serving plate. In 1-qt. saucepan, heat 1/4 cup butter over medium heat, stirring occasionally until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 3 minutes or until slightly cool; stir. Drizzle over cake.

BUTTERNUT SQUASH CAKE

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with spray with baking spray with flour.
In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed. Add buttermilk; beat on low speed until mixed. Beat on medium speed 1 minute longer. Stir in squash, cranberries and hazelnuts. Pour into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In medium bowl, beat butter and cream cheese on medium speed until creamy. Add rum and powdered sugar; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Frost cake. Sprinkle with 1/4 cup hazelnuts. Store covered in refrigerator.

ITALIAN CHICKEN

6 boneless skinless chicken breast halves (about 8 oz. each)
1 can (14.5 oz.) Italian stewed tomatoes
3/4 cup plus 3 tablespoons water, divided
2 tbsp dried minced onion
2 tsp chicken bouillon granules
2 tsp chili powder
1/2 tsp dried tarragon
1/2 tsp Italian seasoning
1/4 tsp garlic powder
3 tbsp cornstarch
Hot cooked rice

Combine tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer inserted into the chicken reads 170˚. Transfer chicken to a serving platter; keep warm. Pour cooking juices into a small saucpan. Combine cornstarch and remaining water until
smooth; stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with chicken and rice. Yield: 6 servings

GARDEN VEGETABLE SOUP

1 1/2 tsp minced garlic
2 tbsp olive oil
1/4 cup uncooked long grain rice
2 cans (14.5 oz. each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 tsp salt
1/2 tsp dried basil
1/4 tsp dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in zucchini and tomatoes; cook for 3 minutes. To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender. To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 8 servings (2 quarts)

GINGER-PEACH CHEESECAKE

CRUST
1-1/2 cups crushed gingersnap cookies (about 30 cookies; 8 oz.)
1/4 cup butter or margarine melted
FILLING
4 pkg (8 oz. each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tbsp vanilla
4 eggs
1 can (15.25 oz.) peach slices in heavy syrup, drained, coarsely chopped
If fresh peaches are available, use 2 or 3 sliced peeled peaches in stead of canned peaches
TOPPING
3/4 cup peach preserves
1 tbsp finely chopped gingeroot
2 tsp lemon juice

Heat oven to 300°F. Wrap foil around the outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan. In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat eggs until blended. Gently stir in peaches. Pour into crust. Bake 1 hour 25 minute to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run a knife around the edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours. In small bowl, mix topping ingredients. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator. Yeild: 16 servings

APPLE SPICED PORK

2 cups uncooked noodles
1 pork tenderloin (1 Lb.) halved and cut into 1/2” slices
1/4 cup chopped celery
2 tbsp. chopped onion
1 tbsp. oil
2 medium tart apples, chopped
1/3 cup raisins
1 tbsp. brown sugar
1/2 tsp. seasoned salt
1/4 tsp. cinnamon
4 1/2 tsp. cornstarch
1 can (14.5 Oz.) beef broth
2 tbsp. chopped walnuts

Cook noodles according to package; drain. In a large skillet, brown pork with celery & onion in oil; drain. Add apples, raisins, brown sugar, seasoned salt & cinnamon. Cook & stir over medium heat for 8-10 minutes or until pork is no longer pink & vegetables are tender. In a small bowl, combine cornstarch & broth until smooth; gradually add to pork mixture. Bring to boil, cook & stir until thickened. Serve with noodles, sprinkle with walnuts.

APPLE BLUEBERRY CRISP

4 cups sliced & peeled tart apples
2 cups fresh or frozen blueberries
1/4 cup packed brown sugar
1/4 cup orange juice concentrate
2 tbsp. all purpose flour
1 tsp. ground cinnamon

TOPPING
1 cup old-fashioned oats
1/2 cup packed brown sugar
2 tbsp all purpose flour
1/2 tsp. ground cinnamon
1/3 cup cold butter, cubed

In a large bowl, combine the first six ingredients. Transfer to ground 9” square baking dish. For topping, combine oats, brown sugar, flour & cinnamon. Cut in butter until mixture is crumbly, sprinkle over fruit. Bake 350˚ for 30-35 minutes or until topping is golden & fruit is tender. Serve with ice cream.

SQUASH CORN BREAD

5 medium yellow summer squash (about 2 pounds) chopped
2 packages (8.5 oz. each) corn bread/muffin mix
4 eggs, lightly beaten
2/3 cup 4% cottage cheese
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 tsp. salt
1/4 tsp. pepper

Place squash in a steamer basket; place in a large saucepan over 1” of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry. In a large bowl, combine corn bread mixes and eggs. Fold in squash, cheeses, onion, salt and pepper. Pour into two 8-inch square baking pans coated with cooking spray. Bake at 400˚ for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap in foil and freeze for up to 3 months. To use frozen bread: Thaw at room temperature. Serve warm. Yield: 2 dozen

JACK O’LANTERN SLOPPY JOE PIE

1½ pounds lean ground beef
½ cup chopped onion
2 teaspoons all-purpose flour
1 cup salsa
½ cup chili sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
Transfer into a deep-dish 9-inch pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack o’ lantern; flute edges. Beat egg and food coloring; brush over pastry Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly.
YIELD: 6 Servings.

GHOSTLY GRAVEYARD

4 cups miniature marshmallows
¼ cup butter, cubed
6 cups crisp rice cereal
12 oval cream-filled chocolate sandwich cookies
1 tube white decorating gel
1 can (16 ounces) chocolate frosting
Halloween sprinkles

In a large sauce pan, combine marshmallows and butter. Cook and stir over medium low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. x 2 in. dish; cool. Cut into 12 squares and set aside. Cut a ½-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write “RIP” on each cookie using white decorating gel. Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top with a decorated cookie.
Sprinkle reserved crumbs around tombstones; add Halloween sprinkles.

STUFFED PIZZA

1 can (15 ounces) chili with beans
1 can (4.5 ounces) diced green chilies, drained
2 packages (8 ounces each) refrigerated crescent roll dough
½ cup shredded cheddar cheese, shredded lettuce, chopped tomato, sliced black olives and additional shredded cheddar for topping

Heat oven to 350°. Spray a 12-inch pizza pan with non-stick cooking spray. In a medium-sized bowl, combine chili with beans and diced green chiles. Slightly overlap crescent dough triangles, smallest point in center,
around 12-inch pizza pan. Position each triangle so outside edge is slightly hanging over the edge of the pan. Spoon chili mixture in a ring on dough, halfway between center and edge of pan; bring top half of each triangle
over chili and seal with other dough in center of circle. Sprinkle with cheese. Bake for 30-35 minutes or until slightly golden brown. Allow to cool slightly. To serve, fill center of pizza with toppings and cut into 8 slices.

YUMMY MUMMY WITH VEGGIE DIP

1 loaf (1 pound) frozen bread dough, thawed
3 pieces string cheese
2 cups (16 ounces) sour cream
1 envelope fiesta ranch dip mix
1 pitted ripe olive
Assorted crackers and fresh vegetables

Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the head, make an indentation about 1 in. from
the top. Let rise in a warm place for 20 minutes. Bake at 350° for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes or until cheese is melted. Remove from pan to a wire rack to cool. Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving. Cut mummy in half horizontally. Hollow out bottom half, leaving a ¾ inch shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread.
YIELD: 16 Servings. (2 cups dip)

SWEET POTATO SAUSAGE CASSEROLE

8 oz. uncooked spiral pasta
8 oz. smoked sausage, cut into 1/4” slices
2 medium sweet potatoes, peeled & cut into 1/2” cubes
1 cup chopped green pepper
1/2 cup chopped onion
1 tsp minced garlic
2 Tbsp olive oil
1 can (14.5 oz.) diced tomatoes, undrained
1 cup heavy whipping cream
1/4 tsp salt
1/4 tsp pepper
1 cup (4 oz.) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, sweet potatoes, green pepper, onion, and garlic in oil over medium heat for 5 minutes or until vegetables are tender; drain.
Add the tomatoes, cream, salt and pepper. Bring to a boil; remove from the heat. Drain pasta; stir into sausage mixture. Transfer to a greased 13” x 9” x 2” baking dish. Sprinkle with cheese. Bake, uncovered, at 350˚ for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
YIELD: 8 Servings.

BACON CHICKEN ROLL-UPS

12 bacon strips
6 boneless skinless chicken breast halves (4 oz. each)
1 package (8 oz.) cream cheese, softened
1 medium sweet onion, halved and cut into slices
Dash of salt and pepper

In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
Meanwhile, flatten chicken to 1/8” thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips
around each piece of chicken; secure with toothpicks. Place in a greased 13” x 9” x 2” baking dish. Bake at 350˚ for 35-40 minutes or until chicken juices run clear. Discard toothpicks before serving.
YIELD: 6 Servings.

APPLE GRUNT

5 medium apples, peeled and cut in wedges
1/2 cup sugar
1/3 cup all-purpose flour
1/4 tsp apple pie spice
2 cups biscuit and baking mix (like Bisquik)
3/4 cup milk
3 Tbsp sugar
3 Tbsp butter or margarine, melted
3 cups vanilla low-fat frozen yogurt

Coat inside of slow cooker with cooking spray. Combine apples, 1/2 cup sugar, flour and apple pie spice in slow cooker, stir well. Combine biscuit mix, milk, 3 Tbsp sugar and butter in a bowl; stir just until moist. Spoon dough over apple mixture. Cover and cook on low 6 hours. Serve warm with frozen yogurt
YIELD: 9 Servings.

CHICKEN STROGANOFF

4 boneless chicken breast halves, cubed
2 tbsp. butter, melted
0.7 oz envelope dry Italian salad dressing mix
8 oz. pkg cream cheese, softened
10.75 oz can cream of chicken soup

1. Place chicken, melted butter and dressing mix in slow cooker. Stir together gently.
2. Cover and cook on high 1 hour and then on low 4 to 5 hours.
3. Stir in cream cheese and soup. Cover and cook until heated through.
4. Serve over cooked rice or noodles.
YIELD: 4 Servings.

RANCH HASH BROWNS

30 oz. bag frozen hash browns, partially thawed
8 oz. pkg. cream cheese, softened
1 oz. envelope dry ranch-style salad dressing mix
10.75 oz. can cream of potato soup

1. Spray interior of slow cooker with cooking spray.
2. Place potatoes in slow cooker. Break up with a spoon if still frozen.
3. Mix remaining ingredients in a bowl. Stir gently into potatoes.
4. Cover and cook on low 4-6 hours or unril potatoes are cooked through. Stir carefully before serving
YIELD: 5-6 Servings.

FUDGE BROWNIE PUDDING CAKE

1 cup all-purpose flour
1/2 cup, plus 3 tbsp. unsweetened cocoa powder
2/3 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup 1% low fat milk
2½ tbsp. vegetable oil
2 tbsp. coffee-flavor liqueur or black coffee
2 tsp. vanilla extract
1/3 cup packed light brown sugar
1¾ cups boiling water
Garnish: confectioner’s sugar for dusting
Serve with: lite whipped topping

1. Heat oven to 375˚. You’ll need an 8-in. square or other 2 qt., 2-in. deep baking dish.
2. Put flour, 1/2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well. Mix milk, oil liqueur and vanilla; stir into flour mixture until blended. Spread in ungreased baking dish.
3. Mix brown sugar and the 3 tbsp. cocoa; sprinkle evenly over batter. Slowly pour boiling water evenly over the surface of batter (resist the temptation to stir). Carefully place dish in oven.
4. Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs. Cool in dish on wire rack 10 minutes.
5. Dust with confectioner’s sugar. For a decorative design, place a paper doily on cake before dusting with sugar. Carefully lift doily straight up. Serve pudding cake warm with whipped topping.
YIELD: 9 Servings.

SUNDAY TERIYAKI POT ROAST

1 tbsp. vegetable oil
1 (3-4 Lb.) beef pot roast
1/4 cup soy sauce
1/4 cup teriyaki sauce
1 clove garlic, minced
1/2 tsp. ginger
1/4 cup hot water
1 onion, sliced
2 tbsp. cornstarch
2 tbsp. cold water
hot cooked rice

1. Heat oil in oven roaster or Dutch oven. Brown pot roast on all sides.
2. Mix soy sauce, teriyaki sauce, garlic, and ginger with hot water, add sliced onion. Add all to roast. Cover and simmer 2 ½ hours, or until meat is forktender. Remove meat to serving platter.
3. Mix cornstarch with cold water; stir until smooth. Add to liquid in roaster, stirring until thickened. Pour beef gravy into a gravy boat to be poured over hot cooked rice and roast beef when plated.
YIELD: 4-6 Servings.

ITALIAN-STYLE MEAT LOAF PATTIES

2 lbs. ground beef
1 cup seasoned dry bread crumbs
1 cup pasta sauce, divided
2 eggs
4 tbsp. Parmesan cheese, divided
2 tbsp. dried minced onion
1 pkg. (12 oz.) wide noodles
2 tbsp. butter, melted

1. Preheat oven to 375˚. Lightly grease large broiler pan.
2. Combine beef, bread crumbs, 1/2 cup pasta sauce, eggs, 3 tablespoons Parmesan cheese and onion; mix with fork. Shape meat mixture into 8 (1-inch thick) oblong patties. Place on prepared pan. Brush patties with remaining 1/2 cup pasta sauce. Bake 20 minutes or until internal temperature reaches 165˚F.
3. Meanwhile, cook noodles according to package directions; drain. Toss with butter and remaining 1 tablespoon Parmesan cheese. Serve patties with noodles.
YIELD: 8 Servings.

PUMPKIN MOUSSE

1 ½ cup whipping cream
1 pkg. (3 oz.) cream cheese, softened
¾ cup packed brown sugar
1 tsp. pumpkin pie spice
¼ tsp. salt
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 pouch (2 bars) Nature Valley pecan crunchy granola bars (from 8.9 oz. box)
8 candy pumpkins, if desired

1. In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form; refrigerate.
2. In medium bowl, beat cream cheese, brown sugar, pumpkin pie spice and salt with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in pumpkin, scraping bowl occasionally.
3. Using rubber spatula, gently fold 2 cups of the whipped cream into pumpkin mixture. Spoon mousse into 8 individual dessert dishes.
4. To serve, spoon dollop of remaining whipped cream onto each serving. Coarsely crush granola bars; sprinkle over each serving. Garnish with candy pumpkins.
YIELD: 8 Servings.

RED CABBAGE

8 cups shredded red cabbage
1 cup white sugar
1 cup white vinegar
1 tsp. apple, cored and chopped
1 tsp. salt
1 cup water

1. Combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours.
YIELD: 8 Servings.