Apple-Cranberry Chutney

Ingredients: 
6 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
114 teaspoon ground red pepper (cayenne)
1/4 cup sweetened dried cranberries
2 medium baking apples, peeled, chopped

Directions:
Cook over low heat till apples are tender.

OR

Directions for pork chops:
4 center-cut bone-in pork loin chops, 1 inch thick (about 2 Ib), trimmed
1/4 teaspoon salt
1/4 teaspoon pepper

1. Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in
cooker.
2. In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over
pork in cooker; top with apples.
3. Cover; cook on low heat setting 4 hours to 4 hours 30 minutes.

This can be canned immediately or refrigerated and used within the week.

We put it over our Thanksgiving turkey.  YUM!

Slow Cooker Candied Sweet Potatoes

Ingredients:
6-7 sweet potatoes, peeled and chopped into slices
1/2 cup orange juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup brown sugar
2 cups mini marshmallows

Directions:
Spray slow cooker with nonstick cooking spray.  Spread chopped sweet potatoes in the bottom of the slow cooker.

In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar.  Pour over the top of the sweet potatoes and place lid on the slow cooker.

Cook on low for 4-6 hours or high for 2-3.

Once cooked, pour all the contents from your slow cooker into a baking dish.  Top with marshmallows and broil in oven until marshmallows are golden brown.

We had this for Thanksgiving 2013.  I used two large cans of yams, not fresh, so cooking time was cut in half.   Will definitely make this again next year.

Mexican Casserole

1 large can tamales (drained)
1 prepared package of Spanish rice
1/2 bag frozen corn
1 small can hot chili beans
Small bag of cheddar cheese
Nachos, to be served on the side.

Mix together prepared rice, corn and chili beans.
Place tamales along the bottom of a  baking dish and top with rice mixture.

Cover with foil and bake at 425 degrees until bubbly, about 30 minutes.

Uncover and top with cheese.  Bake until cheese is melted.

Easy Chicken Ranch Pasta Salad

I'm sure you've seen the Suddenly Salad boxes in the grocery.  My friend Wanda made the bacon ranch one then added some shredded chicken and green onion.  That's it.  She served it with warm croissants and cherry tomatoes.  Brilliant, quick and DELISH!

King Ranch Chicken

This one caught my attention because it had RANCH in the title, and I LOVE ranch.

Well, before you get your hopes up, there is no ranch.  Apparently King Ranch is a PLACE.

Silly me.

1/2 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons butter

Saute onions and peppers in butter till tender.

Add to skillet:
2 cups cooked chicken

1 can cream of mushroom soup
1 cup picante
1 tablespoon chili powder
1 cup cubed Velveeta
Shredded sharp cheddar cheese

In med. casserole dish, layer corn tortillas, all of the Velveeta, then the salsa mixture.  Repeat layers using the cheddar cheese.

Cover with foil and bake at 350 degrees for 30 minutes.  Remove foil and top with more cheese.  Bake until melted.

The REAL SCOOP
by Andrew
If anyone makes this, please call me.
This is good stuff.

Chocolate Chip Pudding Cookies

1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoon, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

Ultimate Grilled Cheese

What You'll Need:
3/4 cup mayonnaise
1 (3-ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
10 slices sourdough bread 
4 tablespoons (1/2 stick) butter, softened 

What To Do:

1. In a medium bowl with an electric mixer, beat mayonnaise and cream cheese until light and fluffy. Stir in Cheddar cheese, mozzarella cheese, and garlic powder; mix well.
    
2. Spread each of five bread slices evenly with cheese mixture. Top with remaining bread slices. Spread butter on both sides of the sandwiches.
    
3. In a skillet over medium heat, cook in batches until golden on both sides and the cheese is melted.

The  Real Scoop
by Andrew
I liked it better than regular grilled cheese.  It was cheesier.  You can add anything you want.  I added turkey to mine, Cliff added ham, and Mom added feta cheese.