Cauliflower and sausage casserole

1 med cauliflower, chopped
8oz cream cheese, softened
1 lb bulk sausage, cooked and crumbled
8 oz smoked Gruyere or cheddar, sliced

Preheat oven to 350
Steam cauliflower for 6 minutes. Mash with a potato masher. Mix with cream cheese and sausage
Spread half of cauliflower in a 2 quart casserole dish. Top with half of cheese slices. Add remaining cauliflower mix and top with remaining cheese slices
Bake 30 minutes

Southwest Pork Chops

8 boneless pork chops
1x 15 oz Mexican style or Tex Mex chili beans
1 1/4 cup bottled salsa
1 cup frozen corn

Trim fat from chops. Place chops in the bottom of a 4-quart slow cooker.
Add chili beans and salsa
Cover and cook on low for 9 hours.
Turn cooker to high. Stir in corn and cook for 30 more minutes

pork roast with cherries

1 2-2.5 pound bonless pork shoulder roast
2 tablespoons cooking oil
1 tablespoon quick-cooking tapioca
1 tablespoon snipped fresh thyme
or 1 teaspoon dired thyme, crushed
.5 teaspoon black pepper
1 medium onion, sliced
1 cup dried cherries
.5 cup apple juice or apple cider
hot cooked brown rice (optional)

1 Trim fat from meat. Brown meat on all sides in hot oil. Drain off fat
2. Place meat in crock pot. Sprinkle tapioca, dried thyme (if using), and pepper over meat. Add onion and dried cherries. Pour juice over all
3.; Cover and cook on low for 7 to 9 hours Transfer meat to server platter
4. For sauce, skim fat from cooking juices. If using, stir fresh thyme into jiuces. If desired, server with rice

Spicy-sweet ribs and beans

2 (16 oz) cans pinto beans, drained
4 lb country-style pork ribs
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 med onion, chopped
1 (10.5 oz) jar jalapeño pepper jelly
1 (18 oz) bottle hickory-flavored bbq sauce
1 tsp hot sauce

Place beans in 5-qt slow cooker
Cut ribs apart and sprinkle with garlic powder, salt, and pepper. Broil ribs 9-10 minutes per side. Add ribs to slow cooker and then the onion.
Combine jelly, bbq sauce and hot sauce in a sauce pan. Cook over low heat until jelly melts. Pour over ribs.
Cover and cook 9 hours on low.

Grits and sausage

2 cups uncooked regular grits
2 (14 oz) cans chicken broth
2 cup heavy whipping cream
1 (10 3.4 oz) can Cheddar cheese soup
1 jalapeno, minced
2 cups frozen whole corn, thawed
1 1/2 tsp salt
1 1/2 tsp hot sauce
1 lb smoked sausage, sliced
3 Tbsp butter

Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.
Cover and cook on low for 4 1/2 hours stirring once after 3 hours. Stir in butter.

Apple curry soup

1 large onion
1 apple, peeled and chopped
2 Tbsp olive oil
2 Tbsp curry powder
3-4 cups veg broth
2 cups total diced asparagus and broccoli
1/4 cup rice

In a medium pot, saute onion and apple in oil on med heat until onions become translucent. Sprinkle with curry powder and stir well.
Pour in veg stock and bring to a boil.
Add the vegetables and rice. Cover and simmer over low heat for 30 minutes or until rice and veggies are tender.
In a blender, blend 1/2 of soup until smooth. Return to pot and reheat.