Roasted Tomatoes

Ingredients

• 8 fresh tomatoes
• 8 Tbs. brown sugar
• Salt and pepper
• 8 tsp. butter

Directions

Grease a muffin pan. Cut the core out of each tomato almost to the bottom, fill with brown sugar, salt, pepper, and top off with a tsp. of butter. Bake in muffin cups at 400 degrees for about 20 minutes

HOBO Bread

HOBO BREAD..........Yumm!!!

This humble quick bread recipe has been a family staple for years. Made with raisins and lightly sweetened with brown sugar, slice off a piece tonight.
Spread it with butter and sink your teeth into heaven.

Ingredients

• 2 cups raisins
• 2 cups hot water
• 3 teaspoons baking soda
• 3 cups flour
• 1 cup brown sugar
• 4 teaspoons vegetable oil
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1/2 cup chopped walnuts

Instructions

1. Boil water and pour over raisins and baking soda. Let stand overnight.
   
2. Preheat oven to 350 degrees F.
   
3. In the morning add in remaining ingredients. Grease three 1-pound coffee cans and bake for 1 hour, then remove bread from cans.

 

Balsamic Glaze

Slightly sweet, slightly tart balsamic glaze is a great staple to keep in your pantry

Ingredients

• 2 cups balsamic vinegar
• 1 cup light brown sugar

Instructions

1. In a medium saucepan, bring balsamic vinegar to a boil over high heat. Stir in brown sugar, reduce heat to low, and simmer 12 to 15 minutes, or until liquid is reduced and slightly thickened. Remove from heat and let cool.
   
2. Place in an airtight container and refrigerate until ready to use.

There are so many uses for Balsamic Glaze. Why not drizzle it over fresh berries? And drizzling it over chicken or salmon makes for a tasty topper

Yummy Molasses Muffins!

Yummy Molasses Muffins!

Makes: about 2 dozen muffins

Cooking Time:35 min

Ingredients

• 2 cups whole-wheat flour
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 1/2 cup molasses
• 1/2 cup raisins

Instructions

1. Preheat oven to 250 degrees F. Coat 24 muffin cups with cooking spray (see Note).
   
2. In a large bowl, combine both flours, the brown sugar, baking soda, and salt; mix well. Add buttermilk, molasses, and raisins; mix well. Spoon equally into prepared muffin cups.
   
3. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Allow to cool slightly then remove to a wire rack to cool completely.

Perfected Chicken Salad

Ingredients

• 2 1/2 cups cooked chicken, diced
• 1 cup chopped celery
• 1 cup seedless grapes, halved
• 1 cup chopped pecans
• 2 teaspoons finely minced or grated onion, or more
• 1 teaspoon salt
• White pepper to taste
• Other seasonings to taste
• 3/4 to 1 cup mayonnaise
• 1/2 cup heavy cream, whipped with 2 teaspoons sugar
• Crisp lettuce or other greens

Instructions

1. In a large bowl, combine all ingredients, and mix thoroughly. Chill.
   
2. Serve on crisp lettuce or other greens.
   
3. I like to season a whole chicken (or chicken breasts) with poultry seasoning, salt, white pepper and onion powder, cover it with water, add a whole bay leaf, and simmer it until tender. I let it cool in its own broth then debone it and dice it. This tastes far better than canned chicken.
   
4. You may add extra minced or grated onion to suit your taste. The heavy cream may be whipped with or without the sugar. I think the sugar added to the whipped cream makes this salad taste great, but again the choice is yours.
   
5. Using a mixture of red and green seedless grapes gives this salad a pretty color.

Spicy Sweet Potato Fries

Serves: 3

Cooking Time:30 min

Ingredients

• 3 teaspoons chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large sweet potatoes, peeled and cut lengthwise into thin wedges
• Cooking spray

Instructions

1. Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
   
2. In a large resealable plastic storage bag, combine chili powder, salt, and pepper. Add potato wedges and shake until completely coated.
   
3. Spread potato wedges in a single layer on prepared baking sheet. Coat potatoes with cooking spray and bake 22 to 25 minutes, or until golden and tender.

Grilled Pork Tenderloin w/Molasses Sauce

Grilled Pork Tenderloin With Molasses Sauce

 1/2 cup molasses

2 tablespoons chopped fresh rosemary

2 tablespoons Dijon mustard

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 (3/4-pound) pork tenderloins

1 small onion, chopped  

2 garlic cloves, chopped 

1 tablespoon olive oil

1 cup dry white wine

1 cup chicken broth 

1 teaspoon cornstarch

1 tablespoon water

1/2 teaspoon salt

Garnish: fresh rosemary sprigs

Preparation

1   Stir together first 6 ingredients; remove half of mixture, and chill.

      Place tenderloins in a shallow dish or heavy-duty zip-top plastic bag; pour remaining molasses mixture over tenderloins. Cover or seal, and chill 8 hours, turning occasionally.

3.     Remove tenderloins from marinade, discarding marinade.

4.     Grill tenderloins, covered with grill lid, over medium heat (300° to 350°) about 25 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally.

5.     Sauté onion and garlic in 1 tablespoon hot oil in a saucepan until tender. Add wine and broth; cook over medium-high heat, stirring occasionally, until mixture is reduced by three-fourths. Stir in remaining molasses mixture, and simmer 5 minutes. Pour through a wire-mesh strainer, discarding onion and garlic; return to pan.

6.     Stir together cornstarch and water. Stir into wine mixture.

7.     Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute.

8.     Stir in 1/2 teaspoon salt. Serve with sliced tenderloin. Garnish, if desired.