Slow Cooker Honey Lime Ginger Pork

• 2.5 pounds pork loin
• 1 Tablespoon Olive oil
• Salt and Pepper
• Honey Lime Ginger Marinade:
• ½ cup honey
• ¼ cup soy sauce
• 1 Tablespoon Worcestershire Sauce
• Juice of one lime
• 2 garlic cloves, minced
• ½ teaspoon ground ginger or 1 Tablespoon fresh ginger
• 2 Tablespoons cornstarch
• Optional garnish: Fresh lime wedges, chopped cilantro

Instructions

1. In a large skillet heat the oil over medium high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
2. In a small bowl whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low and 4-6 hours on high or until thermometer reads 160 degrees.
3. Once the pork is finished lay onto a platter and pour the juices in a medium saucepan. Cook the marinade over medium high heat and whisk in the cornstarch. Cook for a few minutes until it starts to thicken. Pour over the pork. Garnish with optional lime wedges and fresh chopped cilantro.

Taken from therecipecritic.com
Tiffany 2016

Pumpkin cookies

1 box of spice cake mix
1 15 oz can pumpkin purée or 1 3/4 cup
1-2 cups chocolate chips

Mix together and drop on cookie sheet. Bake 350 for 10-15 min.

Got this recipe from Ann

Vampire blood drink

Thank you so much for letting me join your recipe Club. It was so fun getting to know you today.
The vampire drink I did today was fun and festive for Halloween. I used white grape juice and ginger ale. The syringes were full of cranberry juice AKA "blood". I froze them in hopes they would defrost quickly once I set them in the drinks. I probably wouldn't do that again. The syringes I purchased at a pharmacy. They were cheap. The paper straws can be purchased at a dollar store, Walmart, or Target. I've also see them on Amazon.

Black Bean Soup

2 cups chicken broth
2 cans black beans, drained and rinsed
1 cup salsa
1 lime, squeeze juice
Shredded chicken, optional but very good

Bring to a boil.  Remove half of the soup and puree in blender. Pour back with remaining soup. Add chicken. Stir and heat throughout!

Pumpkin Cheesecake Bars

PUMPKIN CHEESECAKE BARS

CRUST

1 1/2 cups graham crackers crumbs

1/4 cup melted butter

FILLING

4 packages (8 oz. each) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup (8 oz.) canned pumpkin

2 tsp. pumpkin pie spice

GARNISH

whipped cream

pumpkin pie spice

**Preheat oven to 300 degrees

Line a 13x9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.  In a medium size bowl, combine the graham cracker crumbs with the melted butter.  With your fingers, press the crust on the bottom of the prepared pan.  Set aside while making the filling.  In the mixing bowl of your stand-up mixer, add the cream cheese and sugar.  With the paddle attachment on, beat on low speed until light and fluffy.  Beat in eggs, one at a time, just until blended.  Spoon half of the mixture over the crust and spread evenly.  To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.  With a wire whisk stir util smooth.  Carefully, spoon over mixture in pan.  Bake the cheesecake in the preheated oven for 50 mins or until just set.  Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.  Refrigerate for at least 3 hours before cutting into bars.  Top each bar with whipped cream and a dust of pumpkin pie spice.  

Ann White