Feeling the Urge to Bake....

However, short our summer has felt, I have this feeling deep down within me that I am starting to like the idea of fall. I really am going to miss summer and the wonderful heat of the sun, however, falls here in the Northwest can be warm and very enjoyable with cooler evenings. I love the idea that fall sports are starting to practice, but don't like the idea that pro football has already begun! Don't get me wrong I love football, but really it seems a little early yet to actually be playing games! Right now its about 90 degrees out, but the weather is supposed to dramatically cool off and I can get down to some good baking and cooking this weekend. I just forwarded my mom a great recipe for fall that I got from Rachael Ray's Magazine I would love to share with you all.
Happy End of Summer!

Apple Juice Pork with Squash and Golden Raisins
4 Servings Prep 10 min Cook 35 min Ingredients:


Four 1-inch-thick boneless pork loin chops (about 1-1/2 pounds total)
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash—peeled, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tablespoons chopped fresh sage

 Directions:Preheat the oven to 250°. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in the oven.

Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.