Slow Cooker Apple Cherry Pork Loin

Slow Cooker Apple Cherry Pork Loin
Author/Source: Abbi @ Onceamonthmom.com

Ingredients:
2 pounds boneless pork loin
1 cup fresh cherries, pitted
1 cup apples, diced
0.75 cup apple juice
0.5 cup water
0.5 cup onion, diced
 0.5 cup celery, diced
salt and pepper, to taste

Directions:

To serve immediately, place pork in slow cooker. Add remaining ingredients and cook on high for 4 hours or until pork is cooked through.

Freezing Directions: Mix all ingredients in gallon size freezer bags.

 To serve, thaw. Cook in slow cooker on high for 4 hours or until pork is cooked through. Servings: 6

Nutritional Information: Serving Size = 6 ounces. Calories – 261 , Total Fat – 5.4 g, Total Carbohydrates – 10.8 g, Protein – 40.1 g. Dietary Fiber: 0.9 g WW Plus Points: 6

Coca-Cola Cupcakes with Salted Peanut Butter Frosting

Coca-Cola Cupcakes with Salted Peanut Butter Frosting
Yield: 12-14 cupcakes

Cake portion adapted from Baked! New Frontiers in Baking

 Cupcakes:

1 cup Coca-Cola
 1/2 cup unsweetened cocoa powder
4 tbsp. unsalted butter, cut into pieces
1/2 cup plus 2 tbsp. granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup all-purpose flour
1/2 tsp. plus 1/8 tsp. baking soda
1/2 tsp. salt
1 egg

Preheat the oven to 350F. Line a cupcake pan with baking papers.

In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted.

Add sugars and whisk until dissolved.

Remove from heat and let cool.

In a large bowl, whisk flour, baking soda, and salt together.

In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture. 

Use a 1/4 cup measure to pour batter into the cupcake papers.

 Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle. Allow cupcakes to cool completely before frosting.

 Note: Diet cola cannot be used as a substitute for regular cola in this recipe.

 Salted peanut butter frosting:
4 cups powdered sugar
1 cup unsalted butter, softened
1 cup creamy peanut butter
1/4 tsp salt 3-4 tbsp. heavy cream
Sea salt for sprinkling
Chocolate jimmies
Ground salted peanuts

 In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed. Add heavy cream one tablespoon and beat until mixture is lightened and smooth. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe onto cooled cupcakes. Garnish with jimmies, ground peanuts and a sprinkling of sea salt.

Rock's Pimento Cheese

Rock's Pimento Cheese from http://www.nola.com/food/index.ssf/2013/02/todays_recipe_from_our_files_r_1.html#incart_river

 Makes about 2 cups

 1/4 pound grated aged white cheddar
 1/2 pound grated sharp cheddar
 2 tablespoons chopped canned roasted red bell peppers
 Salt and freshly ground black pepper to taste
 Hot sauce to taste
 3 to 4 tablespoons mayonnaise

 Combine all the ingredients in a bowl and stir to mix. Cover and chill until ready to serve.

MOOSE MUNCH CRUNCH CAKE

For the cake, bake your favorite chocolate cake or use my chocolate cake recipe.
From  http://crumbsinmymustachio.wordpress.com/2012/09/Chocolate-Cake/

FILLING
30 caramel candies, like the Kraft caramel squares
1/2 cup heavy cream
Place in a microwave safe bowl, heat in 30 second intervals, stirring in between about 1-1/2 minutes, let cool in fridge. 

FROSTING
1-8oz block cream cheese, room temp.
1/2 cup sugar
2 TBSP cocoa powder
1 tsp vanilla
2 cups heavy cream
Place everything except the cream in mixing bowl. Beat with whisk attachment until smooth. Add cream slowly while beating and continue to beat until stiff.

 ASSEMBLY place 1 cake, top with caramel filling. Place second cake on top of caramel. Frost and decorate.

I placed crunch n’ munch caramel popcorn on top!! ENJOY!!!

Cheesy Bread:

Cheesy Bread:
Ingredients
6 cups sliced fresh mushrooms,
1 tablespoon butter, and
4 green onions, chopped

or crumbled bacon

1 loaf (1 pound) French bread
1 carton (8 ounces) spreadable garlic and herb cream cheese "pub cheese"
2 cups (8 ounces) shredded Italian cheese blend
1 cup mayonnaise
1 cup grated Parmesan cheese

Directions

In a large skillet, saute mushrooms in butter until tender. Add onions; cook and stir until liquid has evaporated. Set aside.

Or crumble bacon

Slice French bread into rounds; spread with pub cheese.
Combine the Italian cheese, mayonnaise and Parmesan cheese; spread over bread.
Top with mushroom mixture or bacon.

Place on a baking sheet. Bake at 350° for 20 minutes or until cheese is melted. If desired, broil 4-6 in. from the heat for 2-4 minutes or until golden brown. Slice and serve warm.

Steak & Potato Kebabs

Many people when faced with ingredients they don't like just go to the next recipe but I say improvise. Always, always, always omit the damn cilantro. I am one of the many who think it tastes nasty and does NOT belong in every southwest dish or sauce.

Found here: http://www.lifescript.com/food/healthy_recipes/recipe_collections/entrees/10_sizzling_steak_recipes/7.aspx

1/2 cup packed fresh cilantro leaves, minced
2 tablespoons red-wine vinegar, or cider vinegar
2 tablespoons reduced-fat sour cream
1 small clove garlic, minced
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
8 new or baby red potatoes
1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers, or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks

Preparation:
1 Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.

2 Preheat grill to high.

3 Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.

4 Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Steak Diane

Found here: http://www.lifescript.com/food/healthy_recipes/recipe_collections/entrees/10_sizzling_steak_recipes/2.aspx
1 pound boneless strip steak, such as top loin or New York,
3/4 to 1 inch thick, trimmed and cut into 4 portions
1/4 teaspoon freshly ground pepper, plus more to taste
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
1/2 cup brandy
1 15-ounce can reduced-sodium beef broth
1 teaspoon butter, softened
1 teaspoon all-purpose flour
2 teaspoons Dijon mustard
1 tablespoon chopped fresh chives

Preparation:
1 Season steaks on both sides with 1/4 teaspoon pepper and salt. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add the steaks and cook 3 to 5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm.

2 Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices, about 3 minutes. Add brandy and cook, stirring, until almost evaporated, about 1 minute. Add broth, bring to a boil and cook until reduced by half, 8 to 10 minutes.

3 Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce and sprinkle with chives.

Note: I can't help it I just have to modify as I cook based on what's on hand. I often am cooking for one so  I start by reducing quantities  I was having this with baked potato so having more pan sauce made sense to me so I reduced by one half but kept the mustard, butter and flour the same to give a little more oomph.

6-8 oz chuck tender
steakhouse seasoning freshly ground
1 T extra-virgin olive oil
1 can sliced mushroom
1/4 cup brandy
8-ounce reduced-sodium beef broth
1 teaspoon butter, softened
1 teaspoon all-purpose flour
2 teaspoons stone ground mustard