Pumpkin Pie Corn Muffins (or bread)

2 Packages Cornbread Mix (I used Jiffy)

1 Egg

½ C Milk

2 T Maple Syrup

¾ C Pumpkin Puree

1 Teaspoon Pumpkin Pie Spice

Preheat oven to 400 degrees.

Mix all ingredients together and pour in either a prepared 8x8, 9x9 or individual muffin tins.

Bake for 30- 40 minutes (unless making muffins – 20 minutes for those).

I don’t use mixes very often, but I think for under a dollar a box this cornbread mix is fun every now and then. This recipe is great for fall with pork roast or served with Thanksgiving dinner.

Fall Farrow Pilaf

1 Cup of pearled Farro
1 Small Onion
1 Medium Carrot
2 Stalks of celery
1/2 Tsp of Salt
2 T  Olive Oil
1 T Butter
2 1/2 C  Chicken Stock
1 Medium Bay leaf
1/2 C Dried Cranberries

While you dice all the vegetables heat the olive oil over medium high heat. Add all of the vegetables and satue for 5 minutes. Add in the butter and farro and saute for a few more minutes - just to coat the farro.

Add in the chicken stalk, salt and bay leaf and bring to a boil. Cover and lower heat to a low boil. Cook for 15 - 20 minutes or until al dente and most of the moisture is absorbed.

Remove from heat and remove the bay leaf. Stir in the dried cranberries.

Makes 4 servings.

Sorry for the bad picture, but it was delicious!

No Knead Crusty Bread

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

***I have added shaved extra sharp cheddar cheese (1/4 Cup) and chopped fresh rosemary ( 1 Tablespoon) and it's amazing***

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Spinach Salad with Roasted Tomatoes and Goat Cheese

6 Cups of Baby Spinach

1 Pint of Grape Tomatoes

2 T Olive Oil

2 – 4 Ounces of Goat Cheese

3 T of Balsamic Glaze

Juice of Half of a Lemon

2 T Olive Oil

Preheat oven to 400 degrees.

Place tomatoes on a baking sheet and drizzle with 2 Tablespoons of olive oil and add salt and pepper to taste. Roast the tomatoes for 15 – 20 minutes or until the skin starts to brown and blister.

While the tomatoes are roast combine olive oil and lemon juice – again add salt and pepper to taste.

Crumble goat cheese and set aside.

Toss the spinach with the lemon and oil just to coat. Crumble the goat cheese over the top and then toss on the hot tomatoes. Drizzle with balsamic and serve.

The hot tomatoes make the goat cheese warm and gooey.

Makes 2-4 servings

This is my recipe at Taste of Home - Southern Pulled Pork

Ingredients

• 1 boneless pork shoulder butt roast (3 pounds)

• 1/3 cup spicy brown mustard

• 1/3 cup molasses

• 1/4 cup packed brown sugar

• 1-1/2 teaspoons soy sauce

• 1 tablespoon cornstarch

• 1/4 cup cold water

• Baked sweet potatoes, optional

Directions

1. Place pork in a 3- or 4-qt. slow cooker. Combine the mustard, molasses, brown sugar and soy sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
3. Shred meat with two forks; return to the slow cooker. Stir in gravy. Cover and cook 15 minutes longer or until heated through. Serve with sweet potatoes if desired. Yield: 10 servings.

Read more: http://www.tasteofhome.com/recipes/southern-pulled-pork#ixzz3DyLMaiFN