Cherry Cobbler Muffins

1 Can Cherry Pie Filling
1 Tsp. Lemon Juice
1/2 Tsp. Almond Extract
1 1/2 Cups Flour
1/3 Cup Sugar
1 1/2 Tsp. Baking Powder
1/2 Tsp. Soda
1/4 Tsp. Salt
1/2 Tsp. Cinnamon
1/2 Cup Chopped Pecans
1 Egg
2 Tbsp. Butter, Melted
1 1/4 Cups Buttermilk
Cinnamon Sugar for topping

Separate one cup cherries from pie filling. Add lemon juice and almond extract. Set aside. Mix together flour, sugar, baking powder, soda, salt and cinnamon. Blend in pecans. In another bowl, whisk egg with melted butter and buttermilk. Add to dry ingredients, mixing together lightly. Fill muffin cups one-half full. Drop two cherries into each muffin cup, then cover with batter. Sprinkle tops with cinnamon sugar and bake until lightly browned.Bake at 375 degrees 20-22 minutes

Autumn Pork Chops

4 boneless pork chops
1/4 tsp ground pepper
1/4 cup apple juice or cider
1/2 cup whole berry cranberry sauce
2 T. honey
2 T. frozen orange juice concentrate
1/4 tsp ground ginger
1/8 tsp. ground nutmeg

In a non stick large frying pan, spray cooking spray or oil pan. Place pork chops in pan and sprinkle with pepper on both sides. Brown chops in pan and add apple juice or cider. Cover and cook over low heat 5 or 6 minutes or until chops are just done. Drain juices. In a small bowl, combine cranberry sauce, honey, orange juice and spices. Pour over chops and cook for about 2 minutes or until heated through.

Cranberry Salad

This recipe is a must have for the upcoming holidays. It adds color and sparkle to any menu!

6 ounces Package Raspberry Gelatin
2 cups Boiling Water
16 ounces Can Jellied Cranberry Sauce
8 ounces Can Crushed Pineapple
3/4 cup Orange Juice
1 tablespoon Lemon Or Lime Juice
1/2 cup Chopped Pecans Or Walnuts

Dissolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts. Pour into a pretty serving dish or a large mold sprayed lightly with non-stick cooking spray. Chill until firm. Tip mold over onto a plate to unmold.

Taco Soup

This is the time of year I spent a little more time in the kitchen. Soups are a favorite cool weather meal for my family. This recipe can be made in the slow cooker and simmer all day! Add a salad and bread and you have a quick and easy meal!

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on low setting for 8 hours.

Acorn Squash Souffle

Acorn squash is a great source of beta carotene and is full of nutritional benefits. It is also a great side dish for autumn meals!

3/4 lb acorn squash (about 2 small ones)
4 T. brown sugar
4 tsp. ground cinnamon
dash of nutmeg
1 large egg, separated, plus one egg white
1/8 teaspoon salt
dash of ground black pepper

Preheat oven to 400. Wash squash and cut in half. Using a spoon, scrape out seeds. Place squash halves skin side down in 1/2 inch water in baking dish and bake for 30 minutes. Remove from oven and carefully turn over. Place 1 tablespoon butter in each half. Bake again for 30 minutes or until tender. Cool for 30 minutes.
Remove from baking dish and pour butter out into mixing bowl. Carefully scoop out flesh from each squash and place in same bowl. Puree the squash with reserved butter, sugar, spices and egg yolk in blender or with mixer. Whip egg whites (2) with the salt until stiff peaks form. Fold into puree. Pour souffle mixture back into squash skin halves and bake for 25 minutes or until golden brown. Serve immediately.