It was so cool outside this morning that I had the fireplace going! I get to wear my sweaters again! YAY! I can hardly wait to start decorating for Fall, there’s just something about the fall season that Bill and I both love! Speaking of Fall; I would love to share your favorite recipes for Thanksgiving! Please if you have a recipe that you or your Mom, or Grandmother or your friend or enemy have that you just love and you would like to share it, let’s come up with so many recipes for the holidays we all have more recipes to choose from than we know what to do with! All you have to do to share it is to click on the link on the left for sharing your recipes and I will put it all together for us! If you want to attach a picture please do that as well although it isn’t necessary.
- 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 2 cans (10 ounces each) green enchilada sauce
- 1 large onion, thinly sliced
- 2 medium carrots, thinly sliced
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/2 cup chicken broth
- 2 tablespoons ground cumin
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 tablespoons all-purpose flour
- 1 cup (8 ounces) sour cream
- 1/2 cup minced fresh cilantro
- 10 flour tortillas (8 inches), warmed
- 2 cups (8 ounces) shredded Mexican cheese blend
- Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
- Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
- Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
- 6 cups torn romaine or leaf lettuce
- 4 cups cubed cooked turkey
- 1-1/2 cups chopped tomatoes
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 10 bacon strips, cooked and crumbled
- 1/2 cup chopped green pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1 cup (8 ounces) plain yogurt
- 1 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 teaspoon garlic powder
- In a large salad bowl, combine the first nine ingredients. Just before serving, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Yield: 12 servings (1-1/4 cups each).
- 1 package (18-1/4 ounces) chocolate cake mix
- 1-1/4 cups water
- 1/2 cup peanut butter
- 1/3 cup canola oil
- 3 eggs
- 24 miniature peanut butter cups
- 6 ounces semisweet chocolate, chopped
- 2/3 cup heavy whipping cream
- 1/3 cup peanut butter
- Additional miniature peanut butter cups, chopped
- In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
- Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
- Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 10 minutes.
- Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.