Slow-Cooker BBQ Pork Sandwiches

Slow-Cooker BBQ Pork Sandwiches

Ingredients:

1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
½ C Kraft Original Barbecue Sauce (or other)
8 Kaiser rolls, split
8 Kraft Singles

Place meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW for 8-10 hours (or high for 4-5 hours).

Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.

Fill rolls with meat mixture and singles just before serving.

Serving: 8
Recipe Given By: Kraftfoods.com

Meat Loaf Miniatures

Meat Loaf Miniatures

Ingredients:
1 C ketchup
3 - 4 T. packed brown sugar
1 t. ground mustard
2 eggs, beaten
4 t. Worcestershire sauce
3 C Crispix cereal, crushed
3 t. onion powder
½ - 1 t. seasoned salt
½ t. garlic powder
½ t. pepper
3 lbs. lean ground beef

In a large bowl, combine ketchup, brown sugar and mustard. Remove ½ cup for topping; set aside. (**I make extra!!) Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.

Press meat mixture into 18 muffin cups (about 1/3 C each). Bake at 375 degrees for 18-20 min. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.

To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 degrees for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.

Serving: 1 ½ dozen
Recipe Given By: Quick Cooking J/F ’01, p. 29
Hint: A good amount of the fat from the meat remains behind in the bottom of the muffin pan. These go well with mashed potatoes. Perfect size for kids and leftovers.

Breakfast Breads Week Grand Final - Cake Doughnuts

If you listen closely, I'm sure you'll be able to hear our family's groans of delight! I'm telling ya, this was a GRAND FINALE to Breakfast Breads Week. Rhett said, "The people who said, "You can have too much of a good thing" LIED!" :) These cake doughnuts were easy to make, had amazing flavor (thank you, nutmeg!) and made our Saturday morning quite special. You really should give these a try; I hope you will. YUM!

Cake Doughnuts

Ingredients:

4 C all-purpose flour
1 C sugar
3 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. nutmeg
1 C buttermilk
1/4 C margarine or butter, melted, or 1/4 C oil (I used margarine)
1 t. vanilla
2 eggs, slightly beaten
Oil for deep frying

In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg; mix well. Add all remaining ingredients except oil for frying; stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling. Fill large saucepan or electric skillet 2/3 full with oil. Heat to 375 degrees. Meanwhile, on well-floured surface, knead dough 1 to 2 minutes or until no longer sticky. Roll half of dough at a time to 1/2-inch thickness. Cut with floured doughnut cutter. With pancake turner, slip doughnuts and holes into hot oil. Fry doughnuts and holes 1 - 1 1/2 minutes on each side or until deep golden brown. Drain on paper towels. If desired, roll doughnuts and holes in powdered sugar, granulated sugar or a cinnamon-sugar mixture, or drizzle with glaze.

Serving: 30 doughnuts (I think, we got about 20)
Recipe Given By: Pillsbury Best Muffins and Quick Breads

Hints: 1) I refrigerated the second half of dough and it was easier to handle, 2) we used an electric fryer, but a heavy duty skillet would work just fine, I think, 3) I dropped dough in by hand (dumb!) and took out with tongs; dropping doughnut holes causes burns!, 4) we tried all 4 sweet treatments - didn't care for powdered sugar or the drizzle of glaze, loved the sugar and cinnamon sugar coatings, 5) make sure oil is completely cool before returning to plastic container to throw away; our "hot plastic" is now sitting in a sink submerged in a tub of ice water.

Here we go...

Flipped and almost ready...

Banana Mini-Muffins

We tried another batch of muffins for the kids. These had an autumn cinnamon/nutmeg taste - so yummy. We made them extra delicious by drizzling with a powdered sugar/milk glaze. Yes, you'll see below that I used a Christmas-themed paper baking cup; you use what ya have, that's all I've got to say!

Banana Mini-Muffins

Ingredients:

1 C all-purpose flour
1 C whole wheat flour
1/2 C sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. nutmeg
1/8 t. salt
1/8 t. allspice
1 egg
1/2 C buttermilk
1/2 C (1 medium) mashed ripe banana
1/3 C oil

Heat oven to 400 degrees. Spray 36 miniature muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, nutmeg, salt and allspice; mix well. In small bowl, beat egg. Add buttermilk, banana and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups, filling each 2/3 full. Bake at 400 degrees for 10-15 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Serving: 36 min-muffins
Recipe Given by: Pillsbury Best Muffins and Quick Breads
Note: If necessary to bake muffins in batches, remaining batter can be refrigerated and baked as soon as possible.
Hint: I didn't have whole wheat flour, just used 2 C white flour. I didn't have allspice and substituted with cinnamon.

Chocolate Chip Mini-Muffins

These were a hit at our house! Tasty, little morsels...

Chocolate Chip Mini-Muffins

Ingredients:

2 C all-purpose flour
1/2 C sugar
3 t. baking powder
1/2 t. salt
1/2 C miniature chocolate chips
1 egg
3/4 C skim milk
1/4 C oil

Topping:
3 T. sugar
2 T. brown sugar

Heat oven to 400 degrees. Spray 36 miniature muffin cups with nonstick cooking spray. In large bowl, combine flour, 1/2 C sugar, baking powder, salt and chocolate chips; mix well. In small bowl, beat egg. Stir in milk and oil. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into sprayed muffin cups, filling each 3/4 full. In small bowl, combine topping ingredients; mix well. Sprinkle evenly over batter in cups. Bake at 400 degrees for 10-15 minutes or until golden brown. Immediately run knife around sides of muffin cups to loosen muffins; remove muffins from pan. Serve warm.

Serving: 36 mini-muffins
Recipe Given By: Pillsbury Best Muffins and Quick Breads
Hint: If necessary to bake muffins in batches, remaining batter can be held at room temperature for 30 minutes.

Sugar-Crusted Orange Scones

Again, Pillsbury Best Muffins & Quick Breads has provided another yummy recipe! This morning we tried:

Sugar-Crusted Orange Scones

Ingredients:

1 C all-purpose flour
1/4 C sugar
1/4 C quick-cooking rolled oats
1 t. baking powder
2 t. grated orange peel
1/8 t. salt
3 T. butter
1 egg
1/4 C orange juice

Topping:
1 t. butter, melted
2 t. sugar

Heat oven to 375 degrees. Grease cookie sheet. In medium bowl, combine flour, 1/4 C sugar, oats, baking powder, orange peel and salt; mix well. With pastry blender or fork, cut in 3 T. butter until mixture is crumbly. In small bowl, beat egg slightly; beat in orange juice. Add to flour mixture all at once; stir just until dry ingredients are moistened. With floured hands, form mixture into 6-inch round on greased cookie sheet. Score top into 4 wedges; do not cut through. Brush with 1 t. melted butter; sprinkle with 2 t. sugar. Bake at 375 degrees for 12-22 minutes or until edges are golden brown. Cut into wedges along score lines. Serve warm.

Serving: 4 Scones
Recipe Given By: Pillsbury Best Muffins & Quick Breads

lightly flavored scone just right for four people

Baking Powder Biscuits

I'm not joking, that's truly the name of the recipe! I've got lots of baking powder experience. Ha! Would you believe me if I told you that I didn't recognize the name of this recipe until I came down to the computer this morning AFTER BAKING THEM.

They turned out delicious.

Baking Powder Biscuits

Ingredients:

2 C all-purpose flour
3 t. baking powder
1/2 t. salt
1/2 C shortening
1/4-1 C milk (I used 3/4 C)

Heat oven to 450 degrees. In large bowl, combine flour, baking powder and salt; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk so mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss dough lightly until no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet. Bake at 450 degrees for 8-12 minutes or until light golden brown. Serve warm.

Serves: 14 (I got 12)
Recipe Given From: Pillsbury Best Muffins & Quick Breads
Hint: In Pillsbury Best Muffins & Quick Breads there is also food processor directions and six variations on these biscuits from buttermilk to Southern-style.

Breakfast Breads Week

I checked out a yummy looking book at the library entitled, Pillsbury Best Muffins & Quick Breads. Usually when I get a cookbook out of the library I generally just dream about making some of the included recipes or pick up the book to try just one recipe specifically. This book has a plethora of delicious looking treats and I thought I'd try my first-ever "week-long series" on a specific food topic...hence, the title.

This morning we launched into muffin baking with enthusiasm. I decided to bake:

Basic Muffins with Streusel Topping

Ingredients:
2 C all-purpose flour
1/2 C sugar
3 t. baking powder
1/2 t. salt
3/4 C milk
1/3 C oil
1 egg, beaten

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; beat well. Add to flour mixture all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into greased muffin cups. Bake at 400 degrees for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.

Streusel-Topping:

In small bowl, combine 1/4 C firmly packed brown sugar, 1 T softened margarine or butter, 1/2 t. cinnamon and 1/4 C nuts or flaked coconut (I left out); stir with fork until crumbly. Sprinkle evenly over batter in cups before baking.

Serving: 12 muffins
Recipe Given By: Pillsbury Best Muffins & Quick Breads

**I went back and highlighted the words "with enthusiasm" because it had to be something that made me read the recipe as "3 Tablespoons of baking powder" TWICE. As I was putting the batter together I thought, "Man, that's a lot of baking powder. " Look at the book again..."yep, that's what it says." NOPE! Didn't even realize it until I came down to share the recipe with you! So...I'm off to a good start! Now I need to go buy more baking powder before I can try my hand at this recipe again or any other, for that matter. Ha!

Well, despite my big flub-up, my family ate up the whole batch, except for the two muffins we shared with a neighbor. Poor lady...hope she's not allergic to baking powder.

Here's some pictures of our first try at "Baking Powder Muffins." (They were still tasty; think what they'll be like when made correctly! Wow, can't wait!) Tune in tomorrow for more great breakfast treats...I'll try to wake up before I begin the next batch.

Before going into the oven...muffins pretty, pan well-loved

On rack to cool...baked up too high (wonder why!)

Didn't stop her from enjoying three

Mandarin-Cashew Tossed Salad with Honey Lime Dressing

Mandarin-Cashew Tossed Salad

Ingredients:
5 C torn red leaf lettuce
5 C torn iceberg lettuce
3 C torn Boston lettuce
2 cans (11 oz. each) mandarin oranges, well drained
¾ C chopped green pepper
1 celery rib, thinly sliced
¼ C chopped red onion

Honey Lime Dressing:

Ingredients:

¼ C vegetable oil
¼ C honey
½ t. ground mustard
½ t. grated lime peel
¼ t. paprika
1/8 t. salt
Dash white pepper
1 C honey roasted cashews

In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. In a small bowl, combine the dressing; mix well. Drizzle over salad. Add cashews; toss to coat. Serve immediately.

Serving: 10-12
Recipe Given By: Quick Cooking N/D ’01, p. 28
Hint: We double dressing to use on the side and use raw or toasted cashews. **We use one beater on our hand mixer to mix the dressing together. When we do it by hand it sometimes doesn't blend well.

Stir-Fried Zucchini

Stir-Fried Zucchini

Ingredients:

2 lbs. zucchini, sliced
2 garlic cloves, minced (we double!)
¼ C olive or vegetable oil
1 t. salt
½ t. Italian seasoning
¼ t. pepper

In a large skillet, sauté the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

Serving: 8
Recipe Given By: Quick Cooking J/A ’01, p. 17