Apple Butter pork loin
spicy pumpkin chili
iced pumpkin cookies
Makes 6 Servings
Makes 10 Servings
Makes 3 Dozen
2 (2 pound) boneless pork loin roast
1 pound ground beef
2 1/2 cups all-purpose flour
seasoning salt to taste
1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon baking powder
2 cups apple juice 1/2 cup apple butter 1/4 cup brown sugar 2 tablespoons water 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves
1 teaspoon minced garlic 1/2 large onion, diced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (15 ounce) can kidney beans, rinsed and drained
Directions:
1 (15 ounce) can black beans, rinsed and drained
1. Preheat the oven to 350 degrees F (175 degrees C).
1 (15 ounce) can Great Northern beans, drained and rinsed
2. Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
1 (8 ounce) can tomato sauce
3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture. 4. Cover, and return to the oven for 2 hours, or until fork-tender.
2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract
1 (4 ounce) can tomato sauce with garlic and onions
2 cups confectioners’ sugar
2 (14.5 ounce) cans petite diced tomatoes
3 tablespoons milk
1 (14.5 ounce) can fire roasted diced tomatoes
1 tablespoon melted butter
1 (15 ounce) can pumpkin puree 2 teaspoons pumpkin pie spice 2 teaspoons chili powder 1 teaspoon ground cumin Directions: 1. Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more. 2. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture. 3. Cook on Low until the chili is hot, 1 to 2 hours.
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1 teaspoon baking soda
FOR SASKATCHEWAN WOMEN | VOL. 4 ISSUE 10, OCTOBER 2015
Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. 2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. 3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.