Kahlua Pork and Crunchy Caramel Apple Pie

KAHLUA PORK IN A SLOW COOKER

1-6 pound boneless pork butt

1 1/2 tablespoons Hawaiian sea salt

1 tablespoon hickory liquid smoke

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke all over meat. Place roast in a slow cooker. 2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 3. Remove meat from slow cooker, and shred. 4. Serve.

This pork is so easy. I served it with a pineapple-marshmallow-mandarin orange salad, a green salad, rice, Rhodes rolls and maple butter. 

CRUNCHY CARAMEL APPLE PIE

Serves: 10

Pastry for a single deep-dish pie shell

1 cup sugar

6 tablespoons flour

2 teaspoons cinnamon

1/4 teaspoon salt

12 peeled and thinly sliced applesauce (I use half sweet apples and half tart apples)

1 1/2 cups packed brown sugar

3/4 cup flour

3/4 cup quick cooking rolled oats

3/4 cup cold butter

3/4 cup caramel ice cream topping

3/4 cup chopped pecans

1.    Prepare pastry for a deep-dish single-crust pie. (In a hurry use a refrigerated pie crust such as Pillsbury) 2. Place in deep dish pie plate and trim and crimp the edge. 3. In a large mixing bowl, stir together the 1 cup sugar, 6 Tablespoons flour, cinnamon and salt. 4. Add peeled apple slices and gently toss until they are well coated. 5. Transfer mixture to pie shell, pile high and push down a bit. 6. For Crumb Topping: Stir together brown sugar, 3/4 cup flour and oats. 7. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. 8. Sprinkle over apple mixture and press down, covering the apples completely. 9. Place cookie sheet under pie to prevent dripping and Bake at 375 degrees for 50 minutes until golden and bubbly. 10. Remove from oven. 11. Drizzle generously with caramel topping and sprinkle with chopped pecans. 12. Cool on a wire rack and serve. 13. Add vanilla ice cream on the side, if desired.

  

Shared by Julie

Baked Macaroni & Cheese

8 oz. Elbow macaroni

4 Tb. Butter

3 Tb. Flour

2 c. Milk

½ tsp. Salt

Dash of pepper

2 c. Cheese, shredded

Prepare macaroni according to box directions. While macaroni is cooking, prepare the cheese sauce. In a large saucepan, melt butter, add flour mixed with salt & pepper. Whisk until well combined, gradually add milk, whisking continually.

Brink to a boil and cook for 2 minutes, stirring constantly, reduce heat and cook about 10 minutes, until mixture is thick. Gradually add cheese and simmer until cheese sauce is smooth and thick, about 5 minutes. Fold in cooked macaroni.

Place mixture in a 9x13 pan, bake at 400° for about 15-20 minutes until golden and bubbly.

Optional Toppings: I like to put some old-fashioned oats, extra pepper, Italian breadcrumbs, and more grated cheese on top.

Shared by Joan

Cream of Cauliflower Soup

2 tablespoons butter

1 large onion, chopped

4 cloves garlic, minced

2 large potatoes, peeled and cubed

2 carrots, chopped

2 (14.5 ounce) cans chicken broth

1 head cauliflower, chopped

1 cup milk

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.

Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, and pepper.   Heat through. Serve garnished with parsley.

Shared by Ie Li 

Fun Fall Recipes

Olive Garden Fagioli  
Seriously one of my FAVORITE recipes lately. SO GOOD and easy! 
1 pound ground beef
1 small onion, diced (1cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2, 14.5 ounce cans diced tomatoes

1, 15 ounce can red kidney beans (with liquid)

1, 15 ounce can great northern beans (with liquid)

1, 15 ounce can tomato sauce

1, 12 ounce can V-8 juice

1 tbsp white vinegar

1.5 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

1/2 pound (1/2 package) ditali pasta 

Brown the beef in a large saucepan or pot over medium heat.  Drain off most of the fat.

Add onion, carrot, celery and garlic and sauté for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into the simmering, cook the pasta in 1.5 to 2 quarts of boiling water over high heat.  Cook for 10 minutes or just until pasta is al dente, or slightly tough.  Drain.

Add the pasta to the large pot of soup.  Simmer for 5-10 minutes more and serve.

World’s Best Cornbread  
Really, it is more like cake! It is YUM-O! 
1 cup butter
2 cups sugar

4 eggs

1/2 cup yellow cornmeal

3.5 cups flour

4 tsp baking powder

1 tsp salt

3 cups milk

Pre heat oven to 350 degrees.  Cream together butter, sugar, eggs and cornmeal.  In a separate bowl combine flour, baking powder and salt.  Add 1/3 of the dry mixture to the creamed mixture and mix until combined.  Add 1 cup milk and mix until combined.  Continue to alternate dry and wet mixing after each addition until all combined.   Bake uncovered in a 9x13 pan for 30-40 minutes or until top is light brown.  (I like to cut in squares and freeze half of it for later use!)

Shared by Jodi