Cranberry Orange Muffins

I made THESE cranberry orange muffins for breakfasts last week and they are SO delicious!  I love how tart they are.  I also adore my new stoneware muffin pan - it's awesome. 

Harvest Pumpkin Soup with Cheddar

I made this soup and served it in bread bowls covered in cheddar.  It was really easy and very delicious. 

2 t canola oil
1 cup frozen chopped onions
3 cans chicken broth
1 29 oz can solid-pack pumpkin (not pie filling)
1 2.5 oz. package cooked bacon (about 1/2 cup)
1 T sugar
1/2 t dried thyme
1 cup cream or half/half
1/4 t nutmeg
1 t curry powder (optional)
1 cup granted cheddar cheese

1.  Add oil to pot and turn heat to high.
2.  Add onion and saute, stirring, until it begins to soften and turn golden, about 10 minutes
3.  Stir in broth, pumpkin, bacon, sugar and thyme.  Bring to a gentle boil and reduce heat to medium-high and simmer about 5 minutes.
4.  Remove the soup from the heat and add cream, nutmeg and curry powder (if using)
5.  Puree soup in two or three batches in a blender, leaving the middle of the lid open to avoid pressure build-up of steam.  Start on low speed to prevent splashing. 
6.  Season with salt and pepper.  When serving, spoon a little of the cheese on top of each bowl.

Found in Deseret News by Valerie Phillips

Slow Cooker Harvest Stew

I made this harvest stew last week and my husband LOVED it.  It's really yummy.  I'll definitely make again -- probably next fall!

 

 

Harvest Stew (Slow Cooker)

1 medium sweet potato, peeled and chopped in ½ inch chunks

1 medium yam, peeled and chopped in ½ inch chunks

3 large carrots, peeled and diced ½ inch thick

1 cup chopped onions

1 granny smith apple, peeled, cored and chopped

2 pound boneless pork loin cut into 1 inch cubes

¼ cup flour

¾ t salt

½ t sage and thyme

1 T sugar

¼ t pepper

2 cups apple cider

 

Layer the potatoes, yams, carrots, onions, apples, and pork loin in a slow cooker.  Stir flour and seasonings together in a small bowl. 

Add cider to flour mixture and stir until mixed.

Pour over meat and vegetables.  Cover and cook on low 7-9 hours.

 

Recipe found in Deseret News by Kim Grant.