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.

Broccoli Ham roll ups

Broccoli Ham roll ups

2- 10 oz pkg frozen broc. spears( I never can find this so I buy fresh broccoli and cut it into spears I cook it standing up in a small pan so the flower part is out of the water and only the stems cook--about 10 minutes at a soft boil.  Usually 2 bunches make about 10-12 spears.

10-12 slices deli ham

10-12 slices swiss cheese

1 can mushroom soup

1/2 cup sour cream

1 tsp prepared mustard

Put Cheese on ham--lay spear on cheese with flower end sticking out-roll and put seam side down in a baking dish.  Mix soup, sour cream and mustard and spread over spears.  Bake 30 minutes at 350 until bubbling.  You can also skip the ham and just spread sauce over broc. and sprinkle shredded swiss over all---good side dish for any meal.

This dish was a HUGE hit with my whole family, 4 thumbs up! Enjoy!!!!

Recipe from Noreen Henke

Strawberry Romaine salad with dressing

Ingredients


1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries 
craisens or rainsens (optional)


CREAMY POPPY SEED DRESSING:


1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds


Directions
In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.
Nutritional Facts
3/4 cup equals 112 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Skor Bars

Ingredients

1 (11.3 oz) box Ritz crackers

1 (8 oz) bag toffee bits, divided

1 (14 oz) can sweetened condensed milk

1 cup milk chocolate chips

Instructions

Preheat the oven to 350F. Spray an 8x8-inch baking dish with nonstick cooking spray.

Place all of the Ritz crackers in a food processor and process until they are fine crumbs. Pour them into a bowl.

To the bowl of crackers, add 1 cup of the toffee bits and the can of sweetened condensed milk. Stir until combined. Press into the prepared baking dish. Bake for 10 minutes, then remove from oven.

Immediately pour the chocolate chips evenly over the top of the bars. Allow them to sit for a few minutes to melt, then spread evenly over the top. (If they aren't melting, stick the pan back into the oven for a minute or two.) Sprinkle on the remaining toffee bits. Allow to cool completely before cutting into squares.

Banana Split Bread

Ingredients

• 2/3 cup shortening
• 1-1/4 cups sugar
• 4 eggs
• 3-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups mashed ripe bananas (about 4 medium)
• 2 cans (8 ounces each) crushed pineapple, drained
• 2 cups (12 ounces) semisweet chocolate chips
• 1 jar (10 ounces) red maraschino cherries, chopped and well drained
• 1 cup chopped walnuts

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts.
• Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each). 
  
  Editor's Note: Four 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.

From the TOH, very good!!!