Sweet Pork Tenderloin

Sprinkle 2-3 tsps of your favorite seasonings or rub on roast (I usually use a mixture of salt, pepper & garlic powder).
Combine 1 1/2 cups brown sugar and just enough apple cider vinegar to make a paste. Spread half of this mixture over the roast. Slice 1 large apple (I use Granny Smith) and layer on top of brown sugar paste. Cover the pork roast in bacon. Roast in 200 degree oven till tender, about 4 hours (depending on the size of the roast. Spread the other half of the brown sugar paste on top of bacon and broil for 3 to 5 minutes. Let the meat rest 10 minutes before serving. Strain drippings and drizzle over sliced meat.

Rhubarb Crisp

I had never cooked with rhubarb before and was hesitant to even try. My Mom was 100% anti-rhubarb and could not comprehend why anyone in their right mind would eat it on purpose. I don't know where this disdain for rhubarb came from. Truth is, I have no recollection of her ever having tasted it. Still, my Mom was against rhubarb, and so being the good daughter, I stood my Mom in her refusal to eat it. Then I grew up, hit my rebellious streak and decided to throw caution to the wind and have a taste of my husband's dessert. Apple rhubarb pie! That taste of my husband's dessert amounted to a little less than half of his slice of pie. I had been converted. No disrespect to my dear Mother. And so it is with great delight that I share this recipe with you. Enjoy.

Ingredients:

Crust

1 cup all purpose flour
1/3 cup powdered sugar
1/3 cup cold butter

Filling

1 1/4 cup sugar
1/4 cup all purpose flour
1/2 tsp. salt
2 eggs gently beaten
3 cups chopped fresh rhubarb (you can use frozen and it should be fine)

Topping

3/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/3 cup cold butter

Preheat oven to 350 degrees. In a bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press into a 9 X 9 inch pan or baking dish. Bake at 350 degrees for 15-18 minutes.

Meanwhile, in another bowl combine the ingredients for the filling. Adding the rhubarb last and gently folding it in. Spread over the warm crust and make the topping.

In a small mixing bowl combine the first 3 ingredients for the topping. Then using your pastry blender again, cut in butter until crumbly and sprinkle over the filling. Bake for 45-50 minutes.

Salmon Patties or Cakes

My Mom used to make these. Quick to make and scrumptious! I love this recipe because the mayo keeps them moist. A dry salmon patty is a sad thing to behold. These are fried, so be sure to wear your apron or at least a shirt that you don't mind if grease gets on it. For my family, I typically triple this recipe which usually gives us about 3 each, 18 total.

Ingredients:

(1) 14 3/4 oz. canned salmon (I usually get the smaller size cans of salmon that already have the bones removed. So depending on size, figure 2-3 cans per recipe.)
1/4 cup finely chopped onion (adjust to your own taste or omit altogether)
1/4 cup cornmeal
1/4 cup all purpose flour
1 egg
3 tablespoons mayonnaise

Drain canned salmon and remove bones and junk if necessary. Put into mixing bowl and break apart with your fingers or a fork. I prefer fingers. That way I can feel if there are any bones that may have been missed. Add onion, cornmeal, flour mayo and egg. Stir until well blended. Heat oil in skillet. The oil should be about 1/4 to 1/2 inch deep. I'm guestimating here because I just eyeball it. Form into patties about the size of a small burger and fry till lightly golden. Turn when it has fried enough on one side to hold its shape. Only turn once while frying though. You don't want them too greasy. Set on paper towels to drain and serve with either tartar sauce or ketchup.

Easy BBQ Chicken & Pineapple

First of all I must give credit to my sister in law Maria for this recipe. So thank you Maria! This is JUST as good as it sounds. And the best part? It's eeeeaaaassssy! Gotta love those throw it in a crock pot dinners and forget about it till mealtime. I don't mind cooking dishes that take hours to prepare. In fact, I love it! Unfortunately, time is a luxury that I, like most people, do not have. Which is why this particular recipe is a keeper. I get home from work/errands and whip up some rice, throw some Grands biscuits in the oven, warm up a can of Le Sueur peas and it's a meal! Enjoy!!

Ingredients:

1 1/2 to 2 lbs. of boneless chicken breasts or tenders(does not have to be thawed)
1 bottle of your favorite BBQ sauce
1 small can crushed pineapple with the juice

Put chicken, BBQ sauce and pineapple into your crock pot and set it on low for about 6 hours or until chicken looks done. Mine cooks for about 9 hours because I have to put it on before going to work. Turns out great every time! When chicken is tender, take 2 forks and shred the chicken in the crock pot. Stir and serve over rice. Mmmm Goood!!

Nutter Butter Bombs!

The Oreo Bombs were so yummy. My hubs told me I should use the same recipe but use Nutter Butters instead. The man must have been inspired! They turned out GREAT! I can't decide which one I prefer. To do so, would be like picking a favorite child. No can do!

Ingredients:
1 pkg. Nutter Butter cookies, crushed. (If you have a food processor, then I guess that would work fine. I don't, so I just grab a stack of about 5 cookies and break them by hand. Later, I'll use a pastry blender to crush them further, if I think it's needed)
8 oz. softened cream cheese
1 pkg. milk chocolate chips
about 1/3 to 1/2 cup peanut butter chips

In a mixing bowl (I use my kitchen aid for this) mix the crushed Nutter Butters and cream cheese till well blended.
Form into balls, about walnut sized, and place on a cookie sheet lined with waxed paper, making sure they don't touch.
Put this in the freezer for about 20 minutes. This will make them easier to handle when dipping in the chocolate.
After 20 minutes, take out of freezer and set aside.
In a microwave safe bowl, melt the milk chocolate chips, just until melted. Stir till smooth.
Drop each Nutter Butter Bomb into the milk chocolate and using toothpicks, turn to coat well and place back on lined cookie sheet.
When all have been coated, place in fridge while you melt the peanut butter chips in a small bowl.
Remove the Nutter Butter Bombs from the fridge and using a fork, drizzle with the melted peanut butter chips.
Store in fridge till ready to serve.

Makes a little over 2 dozen.

Oreo Bombs!

Super easy and less than 5 ingredients! These taste just as awesome as their name! The only complaint I ever have, is that I didn't bring enough!

Ingredients:
1 pkg. Oreo cookies, crushed. (If you have a food processor, then I guess that would work fine. I don't, so I just grab a stack of about 5 cookies and break them by hand. Later, I'll use a pastry blender to crush them further, if I think it's needed)
8 oz. softened cream cheese
1 pkg. milk chocolate chips
about 1/3 to 1/2 cup white chocolate chips

In a mixing bowl (I use my kitchen aid for this) mix the crushed Oreos and cream cheese till well blended.
Form into balls, about walnut sized, and place on a cookie sheet lined with waxed paper, making sure they don't touch.
Put this in the freezer for about 20 minutes. This will make them easier to handle when dipping in the chocolate.
After 20 minutes, take out of freezer and set aside.
In a microwave safe bowl, melt the milk chocolate chips, just until melted. Stir till smooth.
Drop each Oreo Bomb into the milk chocolate and using toothpicks, turn to coat well and place back on lined cookie sheet.
When all have been coated, place in fridge while you melt the white chocolate chips in a small bowl.
Remove the Oreo Bombs from the fridge and using a fork, drizzle with the melted white chocolate.
Store in fridge till ready to serve.

Makes a little over 2 dozen.

Joyous Wassail!

This recipe makes up a TON, so it is most ideal for holiday parties. The first time I made this, I wasn't sure how people would like it, so I also made up a huge pot of homemade hot chocolate. Delicious as the hot chocolate was, it was no match for the wassail. I found myself trying to push the hot chocolate, while a path was being worn to were the wassail was! Enjoy, my friends!

Ingredients:
1 gallon apple cider
1 quart orange juice
1 cup lemon juice
1 large can pineapple juice
24 whole cloves
1 cup sugar
4 sticks cinnamon

Combine all ingredients in a large pot. Simmer at least 10 minutes. Remove cinnamon sticks and cloves. Serve hot. Makes a gallon and a half. Store in fridge when cool. Shake and heat desired amount to be served.