"PUMPKIN CHIPOTLE PASTA SAUCE" served by TAMI

INGREDIENTS:

1 TBS unsalted butter
3 TBS minced sweet onion
1 clove garlic, minced
1 cup chicken broth
1 cup pumpkin puree
2 chipotle peppers in adobo sauce, chopped
1/3 cup low-fat milk
1 tsp ground sage
3/4 tsp salt
1/4 tsp ground coriander
1 pinch ground cinnamon
1 pinch ground nutmeg

DIRECTIONS:

Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes.
Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipolte peppers and their sauce, milk, sage, coriander, cinnamon, and nutmeg. Allow the sauce to come to a simmer, then lower heat and hold at a simmer until serving time.

Makes 4 servings.

NOTE:
Tami said she made the sauce the night before and then reheated and held in her crock-pot.
She served this over bow-tie pasta with fresh cilantro for garnish and added tender shredded chicken as an option.

"OUR BEST BITES" SWEET AND SPICY CUCUMBER SLICES ( Served by RUTH)

Sweet and Spicy Cucumber Slices

INGREDIENTS
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar*
1/4 tsp red pepper flakes
2 Tbs minced red onion
*I’ve even made this with Splenda and they turned out great!

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  Toss the cukes a few times while they drain as well.  While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled.

"OUR BEST BITES" HONEY-ORANGE PORK TENDERLOIN (served by RUTH)

Honey-Orange Pork Tenderloin
Recipe lightly adapted from Cooking Light
Ingredients:
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper
Instructions:
Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.
Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables. 1 1-pound tenderloin serves 4.

Corina's Italian Slow Cooker Chicken

INGREDIENTS:
Four chicken breasts
3 cans Cream of Chicken Soup
1 can Chicken Broth
1 envelope dry Italian Dressing mix (like Good Seasons)
1 8 oz cream cheese

Place chicken breasts in crockpot.
Stir together 4 cans soup and envelope dressing mix.
Pour over chicken in crock pot.

Cover and cook on high for three hours or cook on high for one hour and then turn to low and cook for six hours.
Add cream cheese and cook another hour.
Stir to break up chicken.

Serve over rice.