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Tangy Crock Pot Pork (allrecipe.com)

This was a great recipe BUT was even better the second day!!
1 large onion, sliced

2 1/2 pounds boneless pork loin roast

1 cup hot water

1/4 cup white sugar

3 Tbsp red wine vinegar

2 Tbsp soy sauce

1 Tbsp ketchup
1/2 tsp black pepper

1/2 tsp salt

1/4 tsp garlic powder

1 dash hot pepper sauce, or to taste

Directions
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Pumpkin Scones (Recipe Girl)

When I seen this recipe I knew I would be in love!!! I made a double batch and fixed them for breakfast on Sunday. OMGSH I have made this about 3x since and love it everytime! So great for breakfast or dessert.

SCONES:
2 cups all-purpose flour
3/4 cup granulated white sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 Tbsp. half and half cream
1 large egg
6 Tbsp. cold butter, cut into cubes

PLAIN GLAZE:
1/2 cup powdered sugar (sifted)
1 Tbsp milk (any kind)

SPICED ICING:
3/4 cup powdered sugar (sifted)
1 to 2 Tbsp. milk (any kind) 1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of ground ginger
pinch of ground cloves

Directions:

1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.

2. In a large bowl, whisk together dry ingredients (through ginger)

3. In a separate bowl, whisk together pumpkin, half and half and egg.

4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.

8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.

9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.

Eggnog Cookies

Contributed by Carolyn from "your cup of cake" blog

1 1/4 C white sugar 3/4 C butter, softened 1/2 C eggnog 1 tsp vanilla extract 2 egg yolks 1 tsp nutmeg 2 1/4 C flour 1 tsp baking powder 1/2 tsp cinnamon Eggnog Glaze: 1 ½ cup powdered sugar 4 Tbs eggnog Directions: 1. Preheat oven to 300°F 2. Combine flour, baking powder, cinnamon and nutmeg. 3. Cream sugar and butter until light 4. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. 5. Add flour mixture and beat at low speed until just combined. 6. Do not over mix 7. Spoon onto un-greased cookie sheets or parchment paper and make the dough balls rather small 8. Sprinkle lightly with nutmeg. 9. Bake 15 to 18 minutes or until the edges barely start to brown. 10. While cookies are in the oven, make the eggnog glaze by whisking together the powdered sugar with 4 Tbs eggnog (I like more for eggnog for stronger flavor) 11. Glaze your cookies warm or cooled and top with little cinnamon.

Double Dark Chocolate Pomegranate Cookies

Contributed by Carolyn from "Made Blog" Pictures have white chips but I prefer dark chips

1/2 Cup (1 stick) Butter--don't use margarine

1/2 Cup Vegetable Shortening

3/4 cups White Sugar

3/4 cups Brown Sugar

2 eggs

1 tsp Vanilla

2 cups Flour

3/4 cup Cocoa Powder

1 tsp Baking Soda

3/4 tsp Salt

2 cups semi-sweet chips (i used half white chips half reg choc chips)

1 cup pomegranate seeds (1 Pomegranate is more than enough) My tip for seeding a pomegranate: cut in half than turn seed side down over a bowl and take all you frustration out on the big guy and beat it with a metal spoon. Less mess, cuts the time in half, and separates well from the pulp.

In a mixer, cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes--this is important. In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.

Add the pomegranate seeds and chocolate chips.

Dump in the chips and seeds and mix briefly to incorporate everything. A few seeds may burst while mixing but that's fine.Scoop the dough into 12 small balls on a cookie sheet with wax paper and bake at 350* for 10mins. An of course enjoy these melt in your mouth cookies!

Creamy Corn Chowder by OUR BEST BITES

This is my hubbys new favorite soup! It is made out of ingredients that is usually in your pantry or fridge.

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about
1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want

Meatball Calzone (Taste of Home)

My kids love meatball sandwiches, so I figured this calzone was just like a sandwich and yet soo easy to make. 

3 eggs, lightly beaten

1 cup seasoned bread crumbs

1 cup grated Parmesan cheese

3 teaspoons Italian seasoning

2 pounds ground beef

3 loaves (1 pound each) frozen bread dough, thawed

3 cups (12 ounces) shredded part-skim mozzarella cheese

1 egg white, lightly beaten

Additional Italian seasoning

1 jar (14 ounces) spaghetti sauce, warmed

In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls.
 

Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350°.
 

On a floured surface, roll each portion of dough into an 18-in. x 12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.
 

Place seam side down on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce. Yield: 3 calzones (4 servings each)

Pumpkin Spice Cake

I love pumpkin cake and my hubby who isnt a huge cake fan nor a pumpkin fan loves this recipe. I know fall is over but personally I dont think you can ever have enough pumpkin recipes!! Hope you all had a great fall and are ready for winter no matter where you are!

Mix:
Yellow cake mix - 1 cup reserved
1/2 cup melted butter
1 egg
Press into greased cake pan

In seperate bowl mix:
3 cups pumpkin
2 eggs
2/3 c. milk
2 1/2 tsp. pumpkin spice
1/2 c. brown sugar
Pour over cake mix

Add to reserved cake mix :
1/4 c sugar
1 tsp. cinnamon
1/4 c butter (cold)
1 tsp. vanilla

Sprinkle on top of pumpkin mix. Bake at 350 for 55-60 minutes. Serve with whip cream.

Bavarian Cream

One of my favorite things of all time is Bavarian Cream. There is soooo many things you can do with Bavarian cream and I have eaten most of them and never been disappointed.... seriously my waist line is proof enough lol.

8 ounces cream cheese, softened

2 (3 1/2 ounce) packages instant pudding mix

3/4 cup cold milk

12 ounces Cool Whip, thawed

Directions:

Mix together cream cheese and dry pudding mix.

Slow beat in milk.

Fold in Cool Whip.

* Note: You can make a chocolate version by using chocolate puddings and chocolate flavored whipped topping

Caramel Apple Cider (Our Best Bites)

Do you ever get sick of hot chocolate all the time during the winter?? My kids do so I was looking to switch it up a little and you all know how much I love Our Best Bites :)

I give you Caramel Apple Cider that is just as good as it sounds!!!! It was a big hit by both kids & adults!!

1/2 gallon apple cider (64 oz or 8 C)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed

optional: caramel flavored syrup sweetened whipped cream (or from a can is fine!) *For a delicious twist, substitute maplesyrup for the caramel sauce in this recipe.

Pour 8 cups of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves. (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider toa boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you’re keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you’re going to have the pot warming for hours on end, take out the orange. After you’ve simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.

When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.