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Apple Pumpkin Crisp

1 1/4 c All Purpose Flour
3/4 c Light Brown Sugar
1 c Rolled Oats
1 t Ground Cinnamon
1 1/2 Sticks of Cold Butter, cubed

Filling:
2 lb Granny Smith Apples, diced
2 lb Pumpkin, diced (4 cups)
2 T All Purpose Flour
1/2 t Cinnamon
1/2 t All Spice or Nutmeg
1/4 c Honey
Optional: Raisins

In a large mixing bowl, combine flour, brown sugar, oats, cinnamon and cold butter and press together mashing cold butter into mixture until achieving a crumbly texture. Now, make filling in another bowl by mixing all listed filling ingredients. Preheat oven to 350 degrees. Scoop filling into about four ramekins and top with crumble mix crust topping. Bake prepared ramekins for about 45-50 min. until golden brown. Can top with powdered sugar if desired.  

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Pork Chops and Pumpkin Mash

1 lb Pumpkin, cubed
1 c Water, seasoned with salt & pepper
2 pcs Pork Chops
Salt & Pepper
2 oz Butter, melted
1/4 c Milk or Cream
3 oz Sweet Potato, diced
3 oz Red Bliss, diced
3 oz Taro, diced
2 c Pineapple, diced
1/4 c Sugar
1 ea Round Onion, caramelized (cooked for a long time)

Heat a pot of seasoned water and bring to a boil adding the cubed pumpkin along the way. Let cook for about 45 minutes or until pumpkin becomes soft. Meanwhile, season pork chops with salt and pepper, oil a frying pan and pan fry the pork chops until browned. Remove the meat from the pan when cooked, place in a tin container and set aside in an oven for warmth. Also, remove most of excess oil in the frying pan and leave it aside on the stove for a while. When pumpkin is cooked (it should look like mashed potatoes), add butter and cream to it. Whip together with a whisk or spatula. Season with salt and pepper while mixing. Add sweet potatoes, red bliss and taro, mixing altogether. In the frying pan, cook the pineapple and sugar to de-glaze the pan and mix with caramelized onions. On a serving plate, scoop some smashed pumpkins onto the center, lay the pork chops on and top with pineapple onion marmalade.