Sunday, January 25, 2015

Lemony Garlic Pork

1 2 pound pork roast
1 fresh lemon
2 teaspoons minced garlic
2 teaspoons dried rosemary
2 teaspoons uncrushed sea salt
1 teaspoon fresh ground black pepper


Place the roast in a shallow backing dish. Rub with salt, pepper and garlic. 
Slice the lemon in 5 or 6 thin slices. Place on the top of the roast. Sprinkle with rosemary. 
Squeeze the juice from the lemon over the pork. 
Bake a 400 for 45 minutes, or until heated through to 160. 

Sunday, December 21, 2014

Cookie Time!





Cookie Time!. What are your favorite Chirstmas cookies? These are mine.
 
 
1/2 cup butter, melted
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups all purpose flour
1 12 ouce package red and green baking chips
1/2 cup raisins
1/2 cup chopped pecans
 
cream butter and sugar together. when smooth, add the eggs and vanilla continue beating until fluffy.
add the salt, soda. then add the flour a little at a time.
when the batter is smooth and all the flour well incorpoated, stir in the chips, raisins and pecans.

 
Take a teaspoon full and roll it into a ball. this will be a sticky batter (A little flour in the palm of your hands keeps the batter from sticking). Set on a cookie sheet a few inches apart.


 
Bake at 375 degres for 9 to 11 minutes or until golden brown. Set on a rack to cool. Depending on the size of the cookie the yeild is 3 to 5 dozen.



Enjoy, oops looks like a big 2 legged mouse got into one.

Saturday, December 6, 2014

Apple Cranberry Sald


Christmas is coming and the goose is getting fat, so please pass the salad.

Christmas dinner does not have to be big and overloaded with calories. 

Try this from Kraft. 

Apple Cranberry Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings, 1-1/2 cups each
 
1 bag (10 oz.) mixed salad greens  
2 medium apples, sliced  
1 cup PLANTERS Walnut Halves, toasted  
1 cup sweetened dried cranberries  
1/2 cup sliced green onions  
1/2 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing  

Nutrition (per serving)
Calories 200  Total fat 11g  Saturated fat 1g  Cholesterol 0mg  Sodium 140mg  Carbohydrate 25g  Dietary fiber 3g  Sugars 19g  Protein 3g  Vitamin A 10%DV  Vitamin C 15%DV  Calcium 4%DV  Iron 4%DV

Saturday, November 22, 2014

10 Nifty Things to put in your Crock Pot


10 Nifty to do with a crock pot this winter

1.    Lasagna

a.    Layer no bake lasagna noodles with meat and cheese and sauce. Cook in the crock pot for 6 hours on low.

2.    Baked Potatoes

a.    Wash 6 large baking potatoes, scrub well, wrap each tightly in aluminum foil, place in the bottom of the crock pot, add ½ inch of water. Cook on high until tender. Check to make sure to check the water periodically.

3.    BBQ Pork

a.    Trim the excess fat from a 4 lb pork roast sprinkle with salt and pepper. Cook in the crock pot for 2 hours. Pour off excess liquid. Then add favorite BBQ sauce and continue cooking on low for 6 more hours.

4.    Berry Cobbler

a.    Spray the inside of the crock with cooking spray. Put a one pound package of mix frozen berries into the crock. Sprinkle with 1/3 cup of sugar and 3 tablespoons of flour, and 1 teaspoon of lemon juice. Mix 1 cup of flour, ¼ teaspoon of salt, ¼ cup sugar, 1 teaspoon baking powder, 1 teaspoon vanilla, ½ cup milk, mix until smooth. Spoon over the berries and cook for 3 hours, serve with vanilla ice cream.

 

5.    Chocolate Smores Brownie Cake

a.    Spray the inside of the crock with a little cooking spray. Mix 1 box of brownie mix with ¼ cup of softened butter and 1 egg and pour into the bottom of the crock pot. Then mix 1 package of chocolate chip mix ¼ cup of butter and 1 egg. Drop that by spoonfuls in to the crock pot. Cook for 3 hours on high, then add 1 cup of marshmallows and 1 cup crumbled graham crackers. Cook an additional 20 minutes until the marshmallows are melted.

 

6.    Play dough for the kids

                                          i.    Mix 2 C flour, 1 C cornstarch, 1 C salt, 1/4 C cream of tartar, 2 C hot water, 2 t oil,. Cook in the crock pot for 30 minutes, stirring after 15, after it forms a ball, take it out and mix in a few drops of food coloring. If it is too sticky, add a couple of tablespoons of water. Wait until it cools and have fun.

7.    Make candles

a.    You need wax, (soy works best) candle holders, wicks with a base, put an inch of water in the crock pot, add the candle holders, break up small pieces of wax and place in each holder, put crock pot on warm, let the wax melt. Add a few drops of scent, and the wick. Turn off the crock pot and let them cool completely before taking them out. After that enjoy.      

 

8.    Potpourri

a.    Add whole cloves, star anise cinnamon sticks, oranges pieces and cranberries. Add just enough water to cover; there will be a wonderful scent in the air. Don’t let it boil dry check the water from time to time.

9.     

a.    Mulled Wine.

2 (750 ml) bottles, of wine preferably merlot, 2 oranges sliced, 1/2 cup honey, 8 whole cloves, 4 cinnamon sticks, 2 star anise, 1cup cranberries, add all ingredients to the crock pot. Cook on low until it starts to simmer. Remove the anise and the cloves. Put crock pot on warm. Keep warm during the party or gathering

10.  Cornbread Stuffing with Sausage

a.    One pound of sausage cooked, a 2 pound cornbread crumbled, 1 tablespoon sage,  2 cups chicken stock 2 cups finely chopped onion 1 1/2 cups finely chopped celery 1/4 teaspoon salt and Freshly ground pepper, to taste. Place all the ingredients in the crock pot and cook for 3 hours. This will make one less item to have to put in the oven for your holiday feast.

Sunday, August 17, 2014

Beef Fillets with Balsamic Rasperry Sauce


Ingredients

  • 2 (about 4 ounces each) bacon wrapped fillets
  • ¼  teaspoon(s) salt
  • ½ teaspoon(s) coarsely ground black pepper
  • 2 teaspoon(s) vegetable oil

Raspberry-Balsamic Sauce

  • 1 teaspoon(s) vegetable oil
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoon(s) balsamic vinegar
  • 3 tablespoon(s) seedless red raspberry jam
  • ¼ cup fresh raspberries
  • ¼ teaspoon(s) coarsely ground black pepper



Directions

  1. Prepare Fillets: Pat fillets dry with paper towels. Sprinkle fillets with salt and pepper.
  2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add fillets and cook 2 to 3 minutes for medium, turning steaks over once. Transfer fillets to an oven safe pan and bake at 400 degrees for 10 minutes or to desired doneness. When fillets are done, transfer to platter with any juice; cover with foil.
  3. Prepare sauce:  In the skillet, heat oil over medium heat until hot. Add red onion and 1/4 cup water and cook about 5 minutes or until onion is tender, stirring occasionally. Stir in balsamic vinegar and another 1/4 cup water; heat to boiling over medium-high heat. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in jam, parsley, and pepper until blended. Return fillets with their juice to skillet, and the fresh raspberries; heat through.