Recipes: Flavors of Fall

Flavors of Fall

— 2- 12 oz packages frozen cubed hash browns,, thawed Place your potatoes in a colander. Let set until thawed and drained. Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined. Add potatoes to mixture and stir until all combined. Place in 9x13 pan. Sprinkle on butter covered crushed corn flakes. Bake uncovered at 350° for 40-50 minutes. Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up

Cheesy Potato Casserole

— — — — — — — — 2 cups sour cream 1 can Cream of Chicken Soup 1/2 cup butter, melted 1 teaspoon salt 1 teaspoon onion powder 2 cups cheddar cheese, shredded 2-3 cups corn flakes, crushed 1/2 cup butter, melted

something special for family and friends.

Apple Butter Pork Chops

— 4 boneless pork chops — Salt and pepper — 6 tablespoons butter divided — 1 (30 oz) jar apple butter, divided (more if desired) — 4 apples cored and sliced.

No need to peel them. — 4 tablespoons brown sugar, packed — 2 teaspoons chili powder — 2/3 cup heavy cream

Season both sides of each pork chop with salt and pepper. Melt 4 tablespoons butter over medium high heat in a large skillet. Add the pork chops and cook each side for 3 minutes. Place pork on a plate and allow to rest while you cook the apples. Using the same skillet, melt the remaining 2 tablespoons of butter. Add the apple slices and allow to cook until soft, about 5 minutes. Pour in 1/2 of the jar (15 ounces) of apple butter (you can use a bit more if you want, but it does get pretty sweet), brown sugar, and chili powder. Stir to combine. Add in the cream and continue to stir. Bring to a light boil. Add the pork chops, pushing aside the apples to make sure the bottoms of each pork chop are touching the skillet. Spoon a tablespoon of apple butter onto each side of each pork chop as you cook. Cook each pork chop for about 4 more minutes or each side, adding a tablespoon of apple butter to each side as you cook. Cook until pork is cooked through to your liking. Serve hot with the apple mixture spooned over the pork.

Balsamic Roasted Brussels Sprouts

— 1 1/2 lb Brussels sprouts, trimmed and cut in half through the core — 4 oz. bacon, sliced 1/4 inch thick — 1/4 cup olive oil — 1 1/2 teaspoon. kosher salt — 1/2 teaspoon. freshly ground pepper — 1 tablespoon balsamic vinegar reduction

Preheat the oven to 400 degrees. Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the bacon into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 teaspoon salt and the 1/2 teaspoon pepper and toss with your hands.

Spread out the mixture in a single layer. Roast the Brussels sprouts until they’re tender and nicely browned and the bacon is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.

Remove pan from the oven, drizzle immediately with the balsamic vinegar reduction and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.

Sweet Potato Dumplings

Dumplings: — 1 can Pillsbury Flaky

Layers Biscuits 1 32- oz can of sweet potatoes 1 teaspoon cinnamon Sauce: — 1 stick of butter 1 cup of sugar 1 cup of brown sugar 1 cup water

Dumplings:

Preheat the oven to 350 degrees. Drain the canned sweet potatoes and add them into a medium sized mixing bowl. Sprinkle cinnamon over the sweet potatoes and mash them evenly with a fork. Grease a large baking dish. Take one biscuit and split it into two equal parts. Flatten each biscuit into a 4-inch circle and place one half in the baking dish making room for 8 dumplings and reserving the other half for later to place on top. Continue this process for all 8 dumplings. Place a generous spoon full of the sweet potato mixture onto each biscuit placed on the bottom of the baking dish. Take the remaining top biscuit half and place on top of the dumpling. Pinch the edges with your fingers to fuse the edges of the dumpling together. Continue for all 8 dumplings.

Sauce: In a small sauce pan over medium-high heat, melt the butter. Add the sugar, brown sugar and water. Bring to a boil and reduce heat to medium. Let simmer for 2 to 3 minutes and remove from heat. Pour sauce over dumplings and place into the oven. Bake for 30 minutes.