sausage lentil stew

This soup took only 10 minutes to put together, is chock full of healthy ingredients, and filled us up more than I imagined it would.  It is also a slow cooker recipe, which meant that I didn't have to stay in the kitchen all morning tending to it.

Sausage Lentil Stew

• 1 cup dried lentils
• 14 oz. package turkey Kielbasa, sliced 1/2-inch thick
• 1 onion, chopped
• 1 cup carrots, peeled and chopped
• 1 baking potato, peeled and diced
• 1/2 bunch kale (about 1/2 pound), washed, stemmed, and cut into pieces
• 6 cups beef broth
• 1 t. parsley
• 1/2 t. pepper
• 1/4 t. nutmeg

Sort and wash lentils.  Combine lentils with remaining ingredients in a large slow cooker.  Cover and cook on high setting one hour; reduce heat to low setting and cook 3 hours.  Stir before serving.  Serves 6.

baked pork chops

I got this recipe after I became engaged to marry my husband.  His family gathered their favorite recipes together and presented me with recipe cards.  This one is from his Aunt Beth.

I think that recipes are one of the most thoughtful gifts anyone can give a new bride.  As we prepare to start families of our own, there is so much pressure to be a good cook for our husbands.  I especially worried that my cooking wouldn't hold up to the standard that his family had already set.  Thank goodness they were willing to share their recipes!

I've since lost my worries - he loves my cooking and appreciates all of the recipes that I've brought to our marriage.  But, it's still fun to fix some of his childhood favorites.  It's a great way to show him that I love him and appreciate where he came from.

These pork chops are one of my favorite of the recipes that I acquired as a young bride.  They are easy to make and positively delicious.  I just love the creamy sauce that tops them, and I often serve them over rice or mashed potatoes so that I can be sure that no sauce remains on my plate!  They are definitely a must-try.

Baked Pork Chops

• 4 -6 pork chops
• 1/4 cup flour
• 2 eggs, beaten
• 2 cups seasoned bread crumbs
• 4 T. olive oil
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine
• 1 t. garlic powder
• 1 t. seasoned salt

Preheat oven to 350 degrees.  Place the eggs, flour, and seasoned bread crumbs in separate bowls.  Dredge the pork chops lightly in flour, dip in the eggs, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat.  Fry the pork chops 5 minutes per side, or until the breading appears well-browned.  Transfer the pork chops to a 9x13 baking dish, and cover with foil.

Bake for 1 hour.  While baking, combine the soup, milk, white wine, and seasonings.  After the pork chops have baked 1 hour, cover with the soup mixture.  Replace the foil and bake another 30 minutes.

chicken apple sliders

These are seriously some of the best burgers I have ever had!  We are normally beef people when it comes to hamburgers, but we couldn't resist trying this combination of apple, ground chicken, and bacon.  Um...can you say delicious?  I don't know if I can go back to beef now.  We especially love how easy and quick these were to make. 

Chicken-Apple Sliders
from Gooseberry Patch's Weeknight Dinners

• 1 Granny Smith apple, cored and shredded
• 1/4 cup celery, finely chopped
• 1/2 t. poultry seasoning
• 1/4 t. pepper
• 1/4 t. salt
• 2 T. honey
• 1 lb. ground chicken
• 8 slices bacon, crisply cooked, crumbled, and divided
• Optional: 2 slices favorite cheese, quartered
• 8 mini rolls, toasted and split
• Garnish: mayonnaise, shredded lettuce, sliced tomato, and onion

In a large bowl, combine apple, celery and seasonings; toss to mix.  Add honey, chicken and half of bacon.  Stir until combined; do not overmix.  Form into 8 small patties.  Grill or pan-fry patties about 4 minutes on each side, until chicken is no longer pink.  If desired, top with a piece of cheese during the last few minutes of cooking.  Place patties on rolls; top with remaining bacon and other toppings, as desired.  Serves 8.

buttermilk pecan waffles

This recipe is one of our favorites! It takes just a few minutes to prepare, feeds several, and is special enough for company.  I introduce to you Buttermilk Pecan Waffles!

These are better than a basic waffle - the buttermilk and pecans take the texture and flavor to a whole new level.  We love them served with Buttermilk Syrup, but just about any topping will do.  Hope you enjoy them as much as we do. 

Buttermilk Pecan Waffles
Adapted from Gooseberry Patch's Merry Christmas

• 2 cups flour
• 1 T. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 4 eggs
• 2 cups buttermilk
• 1/2 cup butter, melted
• 1/2 cup chopped pecans

Combine first four ingredients; set aside.  Beat eggs in a mixing bowl until light; mix in buttermilk.  Add dry ingredients to egg mixture and beat until smooth.  Stir in melted butter and pecans.  Pour 3/4 cup batter onto a greased and preheated waffle iron.  Cook according to manufacturer's directions, and repeat with remaining batter.  Makes about 7 waffles.

crumb-topped apple pie

I just love apple season!  Apple crisp, apple pie, applesauce, apple butter - they are all delicious, especially this time of year.

I've been in search of a good apple pie recipe, and I think I've found one!  Pioneer Woman has truly done it again.  This pie was a cinch to make but tasted like I took all afternoon.  Don't you love it when recipes taste and look more impressive than they are to make? I changed things up a bit by using sweet Gala apples instead of tart apples and drizzling the served pie with caramel sauce.  What can I say...I like things sweet!

Serve warm, drizzled with caramel sauce.  Or...serve cold.  Honestly, it's good either way!

To see the Pioneer Woman's original recipe, click here.  For my variation, see below!

Crumb-Topped Apple Pie

• unbaked pie crust
• 3 large (or 4-5 small) Gala apples, peeled, cored, and thinly sliced
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 T. flour
• 1 cup cream
• 2 t. vanilla extract
• 1/4 t. cinnamon
• 1/8 t. nutmeg

TOPPING:

• 7 T. butter
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/4 cup pecans (finely chopped)
• dash salt

Preheat oven to 375 degrees.  Prepare pie pan with pie crust dough.

Mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 T. flour, vanilla, cinnamon, and nutmeg.  Pour over apple slices and gently combine.  Pour into pie shell.  Combine topping ingredients and mix until crumbly.  Pour over apples.

Cover the edges of the crust and lay a piece of foil loosely over the top.  Place pie pan on top of a rimmed cookie sheet and bake for one hour.  Then, remove foil and continue baking until bubbly and lightly browned, about 15-20 more minutes.  Serve drizzled with caramel sauce.

For the caramel sauce:

• 1/2 cups butter
• 1 cup brown sugar
• 1/4 cup cream
• 1 dash salt
• 1/2 t. vanilla

Melt butter and sugar together over medium heat while stirring occasionally.  Let mixture simmer lightly until it starts to bubble and look foamy.  Cook this for 3-5 minutes.  Stir in milk, salt, and vanilla.  Turn burner off, but leave caramel sauce on the hot stove until ready to serve.