Ingredients:

1 jar Garlic Dill Pickle Spears

2 packages cream cheese

1/2 cup of your favorite powered ranch style dressing mix

1/2 lb. Sliced Deli Ham

Mix softened cream cheese & powdered dressing mix with mixer or by hand. Drain pickles & ham on towels.  Spread cream cheese mixture on ham slices.  Place pickle spear on ham & roll up.  Refrigerate until ready to serve.  Slice into "Frog Eyes" just before serving to avoid "weeping" by the pickles.  The kids LOVE these--especially for school parties & sleepovers!

Easy Pork Stew

                                                                   Serves 4-6

Ingredients:

1-1 ½ lbs. Pork Steak, cubed

3 carrots, sliced

1 medium onion, chopped

2 c. cubed turnips

4 c. chicken broth

1 T. chopped fresh sage or 1 t. dried sage

2 t. fresh or 1 t. dried thyme

½ t. garlic salt or regular salt

½ t. pepper

3 T. flour

3 T butter, softened

Mix all ingredients except flour & butter in a crock pot.  Cover & cook on low 6-7 hours or until veggies are tender. Mix flour & butter.  Gradually stir into stew until blended. Cover & cook on high 30 to 45 minutes longer, stirring occasionally until thickened. *This is a favorite!

Courtesy of Tammy L.                                        Serves 4-6

Ingredients:

1 (2 to 3 pound) butternut squash, peeled and seeded           2 Ripe Apples

3 slices of bacon, chopped or 1/2 c. Bacon Ends                    2 T unsalted butter

1 medium onion, chopped                                                       6 cups chicken stock

2 tsp. Nutmeg                                                                          Salt & ground black pepper

Directions: Cut squash into 1-inch chunks. In large pot fry 3 strips of bacon, set aside to drain. In the same pot add the butter to melt into the bacon drippings. Add onion and cook until translucent, about 7 minutes. Add squash, apples and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Chop the cooled bacon into bits. Remove the solid chunks with slotted spoon and place in a blender and puree. Return blended mixture to the pot. Stir and season with nutmeg, salt, and pepper. Serve, with a dollop of plain Greek yogurt, croutons, and tsp, of crispy bacon bits.

Sweet & Spicy Free-Range Chicken Thighs

You'll need:

1-2 lbs. Chicken Thighs

1 med. chopped onion

3 chipotle peppers in adobo sauce, chopped (more if you love heat!)

1/4 C Worchestershire sauce

3/4 C Apple Butter

3 T minced or crushed garlic

*A splash of bourbon in the marinade is a wonderful addition too.

Place everything in a sealed container or baggie and refrigerate for at least two hours.  Line a cassarole dish with foil, then spray it with non-stick spray or rub it generously with olive oil or butter.  Place thighs on the foil skin side up, then cover with the marinade.  Cover the dish with foil and bake 30-45 minutes at 425 degrees, taking the foil off the last 10 minutes to crisp the skin.

Note: Free-range chicken is MUCH leaner (& healthier) than traditional, store bought chicken.  It must be cooked with the skin on to retain it's moisture or it will become dry & tough.

This recipe is wonderful served warm or cold on a picnic!

Ingredients:

2 Chicken Thighs, Grilled or Roasted then deboned & cubed

Sprinkle Goat Cheese

1/4 c Pecans

4 cups Lettuce, Spinach, etc.

1/2 cup Pickled Beets, diced, shoestringed or wedged

1/2 cup chopped Apples

Directions:

Add apples, beets, chicken & pecans to top of lettuce.  Drizzle lightly with your favorite olive oil & a dash of Apple Balsamic Vinegar.  Sprinkle a little goat cheese on top & you're ready to enjoy!