Meatloaf with Bacon

INGREDIENTS
1 lb Italian pork sausage
2 or more lbs ground beef
1 green pepper, chopped
1 carrot, grated
1 onion, chopped
1 pkg Knorr Vegetable Soup
1 pkg home-style gravy (any brand)
1 pkg mushroom soup
½ can mushroom soup (use more if needed)
1 egg
1 C bread crumbs
Worchestershire Sauce
Ketchup
Bacon

DIRECTIONS
1) Preheat oven to 325 degrees

2) Mix everything except ketchup and bacon.

3) Put in loaf pan or round baking pan. Leave room for grease because it will cook out of mixture.

4) Frost top with ketchup

5) Top with bacon slices.

6) Bake at 325 fro 1 ½ hours.

Apple Crisp

INGREDIENTS
8 cups (about 9-10 medium) cored, peeled, and sliced cooking apples
2 Tablespoons lemon juice
2/3 cup flour
1 1/3 cup (packed) brown sugar
1 1/2 teaspoons cinnamon
1 1/2 cups quick oats
2/3 cup butter, softened

DIRECTIONS
1. Spread apple slices in a greased 9 x 13 baking dish. Sprinkle with lemon juice. (Skip lemon juice if apples are extremely tart.)

2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter and mix until crumbly. Sprinkle over apples. Top with sunflower seeds if desired.

3. Bake at 375 degrees for 25-30 minutes or until top is golden brown and apples test done.

Makes about 12 Servings.

The Best Chili Ever

Makes 10 servings, and will fill a large slow-cooker.

INGREDIENTS
1 (29 ounce) can tomato sauce
1 (28 ounce) can peeled and diced tomatoes
1 cup diced onion
1 cup diced green and red peppers
1/2 - 2 cups corn
1-1/2 teaspoons Italian seasoning
1/2 pound bacon, diced
1 pound spicy sausage
1-1/2 pounds lean ground beef or turkey
1/2 (32 ounce) bottle hickory smoke barbeque sauce
1/4 cup chili powder
2 (15.25 ounce) cans kidney beans, undrained
1 (1 ounce) square unsweetened chocolate, chopped

DIRECTIONS
1. In a large slow-cooker on the "low" setting, combine tomato sauce, tomatoes, onion, peppers, corn and Italian seasoning.

2. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the slow-cooker.

3. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the slow-cooker.

4. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.

5. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and cook on desired slow-cooker setting until flavors are well blended and you are ready to serve.

Apple Cider Pork with Squash and Golden Raisins

INGREDIENTS
Four 1-inch thick boneless pork loin chops
2 tbsp olive oil
1 onion, coarsely choped
1 cup apple juice or cider
1 butternut squash - peeled, seeded and cut into 1 inch pieces
1/2 cup golden raisins
3 tbsp chopped fresh sage

DIRECTIONS
1. Preheat oven to 250 degrees. Season the pork chops with salt and pepper. In a large skillet or pan, heat 1 tbsp olive oil over medium-high heat. Working in 2 batches if necessary, add the pork chops and 1 more tbsp olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in oven.
2. Add the remaining 1 tbsp olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple cider, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using as slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.

Chorizo and Mussels

INGREDIENTS
2 tbsp olive oil
1 tsp sweet smoked paprika
1/2 lb chorizo, chopped
2 carrots, peeled ad chopped
1 onion, chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 cup chicken broth
24 mussels, scrubbed
2 tbsp chopped parsley
Crusty bread, for mopping

DIRECTIONS
1. Heat one tbsp olive oild in a large cast iron pot or skillet. Cook the chorizo, stirring, about 5 minutes. Add the carrots, onion and garlic and cook, stirring frequently, until softened, 7 minutes. Stir in the wine and simmer for 2 minutes.
2. Stir in the chicken broth and scatter the mussels around the skillet. Cover the pan and cook until the mussels open, 2 to 3 minutes. Remove the lid, sprinkle the parslety on top and serve immediately with bread.

Candy Corn Cupcakes

INGREDIENTS
Simple Buttercream
Cupcake Mix
1 Bag Candy Corn

DIRECTIONS
Using an offset spatula, frost the cupcakes with a generous amount of buttercream. Place 4-5 pieces of candy corn upright in the frosting.

French Onion Soup

INGREDIENTS
2 large sweet onions, thinly sliced
1 cup dry red wine
2 14.5 oz cans beef broth
2 cups seasoned croutons
4 thick slices swiss cheese

DIRECTIONS
In a deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the onions and cook, stirring occasionally, until translucent and softened, about 15 minutes. Add the wine and bring to a boil. Pour in the beef broth, lower the heat to low and simmer for 10 minutes; season with pepper. Preheat the broiler. Divide the soup among 4 ovenproof bowls, then top each with one-quarter of the croutons and a slice of cheese. Set the bowls on a rimmed baking sheet and broil until the cheese is bubbly and golden.