Cheesy Potato Soup by gt

INGREDIENTS:
2 slices bacon
3/4 c. chopped onion (or to taste)
2 1/2 c. diced peeled potatoes (about 3 small)
1/4 c. chopped celery
2 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. flour
3/4 c. half-and-half
1 c. shredded Cheddar cheese

DIRECTIONS:
In 10-inch skillet, cook bacon over medium heat, turning occasionally,  until browned and crispy.  Remove from skillet, reserving fat in skillet.  Drain bacon on paper towel, then refrigerate.  In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

Spray slow cooker with cooking spray.  In cooker, mix onion, potatoes, celery, broth, salt and pepper.

Cover; cook on Low heat setting 6 to 7 hours.

In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup.  Increase heat setting to High.  Cover; cook about 20 minutes longer or until thickened.  Stir in cheese until well melted.  Crumble bacon; sprinkle over soup.

Halloween Frightful Fingers by BDM

Cut jelly beans in half lengthwise

Press each half into the end of a circus peanut candy

Yummy Mummy Cheese Spread by BDM

Cut two (10 oz) cheddar cheese logs into pieces for mummy’s head, body, arms and legs.

Assemble on a serving plate.

In a small mixing bowl beat 1 (8 oz) package cream cheese with 1 T milk.

Use a basket weave pastry tip or flat cookie press design to pipe rows of cream cheese mixture across the mummy, creating bandages.

Add pickle or radish chips for a mouth and eyes.   

Honey-Glazed Pork Chops by CK


4 bone-in pork loin chops, 3/4-to-1-inch thick
salt , to taste
ground black pepper, to taste
2 tablespoons packed brown sugar
2 tablespoons honey
Nonstick cooking spray
Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly. Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15-20 minutes. To serve, spoon pan drippings over chops.




Cabbage Fruit Slaw by BDM


Stir together until combined: ¼ c honey
½ T lemon juice
½ c sour cream
Stir in: 2 c shredded cabbage
1 c shredded carrots
1 tart apple, diced
½ c raisins
¼ c chopped walnuts

Boneless BBQ Pork Ribs by CK

2 1/2 pounds boneless pork ribs

Pepper

Lawry's Seasoning Salt

1 to 2 cups Stubbs Barbeque Sauce

Put ribs in a large pot and cover with water. Boil for 20 minutes. Remove ribs from the water and place in crock pot.Season with pepper and Lawry's to taste. Drizzle about 3/4 cup of barbeque sauce over ribs. Cook on low for 4 to 5 hours.

About 15 minutes prior to serving, drizzle just a bit more barbeque sauce over the meat.

Adjust use of barbeque sauce to taste.

Hot Crab Hero by BDM

In a large bowl combine:

2 cans (6 oz each) crabmeat – drained, flaked and cartilage removed

½ c mayonnaise

¼ c fresh parsley

¼ c sour cream

1 T lemon juice

½ t garlic powder

1/8 salt

Slice one 8 oz loaf French bread horizontally in half

Spread cut sides with 2 T butter

Top with 4 slices Swiss cheese, spread with crab mixture

Bake at 350˚ on an ungreased baking sheet for 20-25 minutes or until browned

Slice and serve hot