2 & 1/2 pounds pumpkin, peeled and seeded, cut into 1-1/2-inch-thick chunks
1 large yellow onion, sliced
2 cloves garlic, whole and peeled
3 cups low-sodium vegetable broth
1 cup water
salt, to taste
pepper, to taste
1/2 cup half-and-half, plus more, to taste, can substitute milk
chives, to taste, sliced, for garnish
crusty white bread, to taste, warm and torn into chunks, for serving

In a large pot, add the pumpkin chunks, the onions, the garlic cloves, the vegetable broth, and the water and bring it to a boil.
Reduce the heat to a simmer and cook the pumpkin mixture until the pumpkin is fork-tender, about 10 minutes.
Using an immersion blender, carefully blend the pumpkin mixture until it is smooth.
Season the pumpkin soup with the salt and the pepper, then stir in 1/2 cup of the half-and-half.
Evenly ladle the pumpkin soup into serving bowls, then drizzle the extra half-and-half over each.
Evenly sprinkle each of the bowls with the chives.
Serve the pumpkin soup with the bread.

Makes 4 servings
RC: Heyrecipes.com
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1 lb. ground beef, browned and drained
1 packet of taco seasoning
1 1/4 cup salsa
8-ounce roll of crescent rolls
2 cups cheddar cheese, shredded (freshly shredded instead of pre-shredded for the best melting)
taco toppings, optional

Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Unroll the crescent dough and press it into the bottom of the prepared dish, making sure to seal the seams and stretch it to the edges. Set aside.

In a skillet over medium heat, stir together the cooked ground beef, taco seasoning, and salsa. Let it cook for 3–4 minutes or until heated through.
Spread the beef mixture evenly over the crescent dough. Sprinkle the shredded cheese on top.
Bake for 20–25 minutes, or until the crescent edges are golden brown and cooked through.
Slice into squares and serve with your favorite taco toppings if desired.

RC: Melissa Riker
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2 to 4 pork chops (bone-in or boneless, 1 to 1 & 1/2 inches thick)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 oz. cremini or white mushrooms, sliced
1/3 cup diced white or sweet onion
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
1 can (10.5-oz) condensed cream of mushroom soup
1/3 cup milk

Pat the pork chops dry with a paper towel. Season both sides with garlic powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until golden brown. Remove them from the skillet and set them aside on a plate. In the same skillet, add the sliced mushrooms, diced onion, and thyme. Cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant. In a small bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Pour the mixture into the skillet and stir to combine with the mushrooms and onions. Return the pork chops (and any resting juices) to the skillet, spooning the sauce over the top. Cover the pan and simmer on low for 10 to 12 minutes, or until the pork reaches an internal temperature of 145°F. Garnish with fresh parsley if desired, and serve warm over mashed potatoes, rice, or egg noodles.

RC: Shawna Clark
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1 pound ground pork, (or ground turkey or ground beef)
1 Tablespoon soy sauce
1 Tablespoon garlic powder
1 Tablespoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon salt
1 bag coleslaw mix
1/2 cup chicken broth

On the Instant Pot, press the Sauté button. Wait until it's hot and then add pork. Add seasonings and soy sauce and brown meat. Drain extra fat from meat if needed.
Turn Instant Pot off and add chicken broth. Add bag of coleslaw mix on top and DO NOT stir. Lock lid in place and turn knob to sealing position.
Press the Manual or Pressure Cook button and set for 0 minutes.
When timer is up, preform a quick release. Open carefully and give everything a quick stir.
Dish into bowls, drizzle with favorite sauce, and serve!

RC: Steph Loaiza

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1 can (12 ounces) Coke, Pepsi or Dr. Pepper
2 cups ketchup
3 to 4 cloves garlic, minced
1 tablespoon mustard powder
1/2 yellow onion, chopped
5 pounds chicken pieces

In a large sauce-pot, combine all the ingredients with the chicken going in last. Cover pot and bring to boil; reduce heat and simmer for about 40 minutes or until chicken is tender, stirring occasionally. Easy & ONO!
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