Dill Dip

1 cup sour cream, or low fat plain yogurt
1 cup mayonaise
1 TBL. Dill Weed
1 TBL. Parsley Flakes
1 TBL. Bau Monde
1 TBL. Dehydrated onions or 1/2 TLB fresh chopped
1/2 TBL. sugar or to taste

Mix well and store covered in refrigerator over night to let flavors blend. Serve with fresh veggies of your choice.

Crock pot Tenderloin

2 pounds of Pork Tenderloin
1/4 cup soy sauce
1 TBS Yellow Mustard
2-3 TBLS pancake or maple syrup
2 TBLS olive oil
2 TBLS Diced dried onions or 1 T fresh
1 1/2 tsp Garlic Salt or garlic powder

Put the pork tenderloin into the crock pot and set aside. Put all of the other ingredients into a small bowl and mix together. Pour over the pork tenderloin. Turn the crock pot on low and cook for 6 hours.

***I do not recommend cooking on high for 4 hours. It dries the meat out making it more like a pulled pork. But the flavor is out of this world either way.

Glazed Doughnut cupcakes

1/4 cup melted butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoons ground nutmeg

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 cup milk

Cream together the butter, vegetable oil and sugars until smooth. Add the eggs and vanilla and continue mixing. Mix together and add in the baking powder, baking soda, nutmeg, cinnamon, and salt. Alternate the flour and milk until everything is thoroughly combined. Spoon the batter into lightly greased muffin tins and bake at 425 for 15-17 minutes. Makes 16 muffins that are out of this world delicious.

Glaze

3 tablespoons butter; melted

2-3cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

Mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled only slightly, dip the top of the muffin into the glaze. You’ll want to make sure you place cling wrap underneath the muffins to catch any drips.

Strawberry Rhubarb pie

Strawberry Rhubarb pie

Ingredients

4 cups rhubarb, chopped

2 cups strawberries, sliced

1 1/3 cups granulated sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1/4 teaspoon cinnamon

pastry for a double-crust 9-inch pie

1 egg, beaten for glaze

Directions

In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.

On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.

Spoon in filling.

Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.

Brush pastry rim with some of the beaten egg.

Gently weave strips over the pie to form lattice; trim and flute the edge.

Brush lattice with beaten egg. Sprinkle top with sugar cinnamon mixutre if desired.

Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. 

Reduce heat to 375 degrees Fahrenheit and bake for  60 minutes or longer or until rhubarb is tender, filling thickened, and the crust is golden.

Let stand for 15 to 20 minutes before cutting.