CROCKPOT ORANGE ROAST PORK~Sunny/Cookie
1 (3-1/2 lb.) pork shoulder roast, trimmed 1 onion, chopped
1 can (6 oz.) frozen orange juice concentrate, thawed
1/4 cup brown sugar
1 tsp. salt
1/4 tsp. ground black pepper
2 TB flour
2 TB cold water
Trim roast of visible fat.
Place onions in bottom of 3 to 4 quart crock pot.
Sprinkle salt and pepper over roast and place in crock pot on top of onions. In small bowl, mix together thawed orange juice concentrate and brown sugar, and salt and pepper, and pour over roast.
Cover crock pot and cook on HIGH heat setting for 3 hours, then reduce heat to LOW heat setting and cook for another 3 hours. Remove roast and onions from crock pot, cover, and set in low oven to keep warm.
Skim fat from juices in crock pot. Then pour into large heavy pan. Blend flour and cold water in small bowl and add to juices in pan. Bring to a boil and cook, stirring frequently with wire whisk, until thickened.
Serve gravy with roast and onions.
PORK CHOPS W/CHILI APRICOT GLAZE ~ Sunny/Cookie
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds
total)
For glaze, cut up any large pieces in apricot jam or
preserves. In a
small saucepan combine jam or preserves, chili sauce, mustard,
and
water. Cook and stir over medium-low heat until heated through
and well
blended. Remove from heat.
Trim excess fat from pork chops. Place chops on unheated rack
of
broiler pan. Broil 4 to 5 inches from heat for 8 minutes.
Turn pork chops; brush generously with glaze. Broil 8 to 12
minutes
more or until juices run clear. Spoon any remaining glaze over
meat
before serving. Makes 4 servings.
PINEAPPLE UPSIDE DOWN BISCUITS~Sunny/Cookie
1 10 oz. can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees
Grease 10 cups of a muffin tin.
Strain the can of crushed pineapple,
save juice for later.
Combine the pineapple, sugar, and butter, and mix well.
Divide the pineapple mixture among the muffin cups.
Place a cherry in the center of each muffin cup, making sure
cherry hits
bottom of cup.
Place 1 biscuit in each cup on top of sugar and pineapple
mixture.
Spoon 1 teaspoon reserved pineapple juice over each biscuit.
Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes.
Invert the pan onto a plate to release the biscuits. Serve warm.
TIP:
You can also use all ingredients for diabetics. It will work the
same
way and so good.
STRAWBERRY BREAD W/CREAM CHEESE ICING~Sunny/Cookie
2 cups strawberries
3 cups plain flour
1 teaspoon baking powder
4 eggs beaten
3/4 cup vegetable oil
8 ounces cream cheese
2 teaspoons powdered sugar
Rinse strawberries and remove hulls. Mash or puree strawberries
until
liquid. Reserve about 1/4 cup of the puree for the filling.
Sift flour, sugar and baking powder together. Make a well in the
center
of the flour mixture. Mix pureed strawberries with the eggs and
oil.
Pour the wet ingredients into the flour and mix well.
Divide the mixture between two greased loaf pans. Bake in a
moderately
slow oven 325 for about 45 minutes Cool in tins for five minutes
before
turning out onto a wire rack to cool completely.
ICING
Beat cream cheese, reserved strawberry puree and icing sugar
until
smooth. Slice loaves thinly. Spread with filling. Serve
garnished with
extra strawberries.
NOTE
(Also can frost the Top of Loaf with
Cream Chesse Icing).
This recipe for Strawberry Bread with Cream Cheese Icing makes 2
loaves
CHOCOLATE FUDGE PIE-Sunny
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust (can use a frozen crust and let it
thaw)
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over
low
heat. Remove the pan from the heat and add the sugar, then the
eggs;
beat well. Pour the filling into the pie crust and bake for 25
minutes
or until just set. Serve warm or cold, with ice cream or whipped
cream.
RED LOBSTER CHEDDAR BAY BISCUITS~Sunny
2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
4 tablespoons cold butter (1/2 stick)
1/4 teaspoon garlic powder
1 heaping cup grated cheddar cheese
Brush on Top:
2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
pinch salt
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a
pastry
cutter or a large fork. You don't want to mix too thoroughly.
There
should be small chunks of butter in there that are about the
size of
peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by
hand
until combined, but don't over mix.
Drop approximately 1/4-cup portions of the dough onto an
ungreased
cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits
begin to
turn light brown.
When you take the biscuits out of the oven, melt 2
tablespoons butter
is a small bowl in your microwave. Stir in 1/2 teaspoon garlic
powder
and the dried parsley flakes. Use a brush to spread this garlic
butter
over the tops of all the biscuits. Use up all of the butter.
Makes one
dozen biscuits.
CREAM CHEESE CROISSANT ROLLS~Sunny
2 packages of croissant rolls
2 packages of cream cheese
1 stick butter
1 cup sugar
sugar and cinnamon
In a glass dish spread out 1 package of croissant roll - flat.
Mix 2
packages of cream cheese with 1 cup sugar and spread on top.
Spread
second package of croissant roll on top. Mix sugar and
cinnamon and
cover top.
Melt 1 stick of butter and pour over everything .
Bake at 350 for 30 minutes.
CARRABBA'S CREAMY PARMESAN HOUSE DRESSING~Sunny's
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup buttermilk (regular milk can be substituted)
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
1/2 teaspoon lemon juice
Whisk all ingredients in a small bowl.
Refrigerate until serving time to let flavors develop.
CORN CASSEROLE~Sunny
Source: 'Boarding House Reach' (from the World Famous Smith
House Inn in
Daholnega, GA)
1 can (16-oz) cream style corn
1 Tbsp butter or margarine
1/2 cup sweet peppers
1 Tbsp chopped pimentos
1 egg
1 can (3-1/2 oz) French fried onions
Saute peppers in butter until soft.
Add corn, egg, pimento and half of the can of fried onions,
crushed
fine.
Blend all together.
Pour into 1-1/2 qt greased casserole dish.
Bake at 350° for 25 to 30 minutes.
Remove from oven.
Put on remaining onions, finely crushed on top of casserole and
bake for
another 5 to 10 minutes.
UGLY DUCKLING CAKE~Sunny
1 pkg, yellow cake mix
1 - 16- oz can of fruit cocktail
2 1/2 cups of coconut
2 eggs
1/2 cup brown sugar...(or, the
brown sugar/ splenda combo pack)
1/2 cup chopped nuts .... I used walnuts.
1/2 cup butter
1/2 cup sugar... or splenda
1/2 cup evaporated milk
Combine the cake mix, UNdrained fruit cocktail, 1 cup of coconut,
and 2 eggs....blend.....beat at low speed for two minutes
Pour
into a greased 9x13 inch pan.......sprinkle the top with the
brown sugar and chopped nuts.
Bake at 325 for 45 minutes.
TOPPING
In a small saucepan, bring butter, sugar and evaporated milk to a
boil for one minute.... stir in the
remaining coconut and spoon over the warm cake. top with prepared
whipped topping
if desired.
PEACH or APPLE COFFEE CAKE~Sunny
1 pkg. yellow cake mix (18 oz)
1 can peach pie filling (21 oz)
3 eggs
3 T. sugar
1 tsp. cinnamon
Mix together by hand the cake mix, pie filling and eggs. Spread in a 9 x
13 pan that has been sprayed with vegetable oil.
Stir together sugar and cinnamon.
Sprinkle over cake batter.
Bake, uncovered, at 350 for 30 minutes. Test with a toothpick.
Makes 8 servings.
Use whipped topping (optional)
Serve warm or cold.
VARIATION:
For Apple coffee cake, substitute spice cake mix and apple
pie filling. You may want to cut up the apples a bit.
CHICKEN THIGH PIE~Sunny
6 sweet potatoes, peeled and cut into 1-inch dice
1 tablespoon extra virgin olive oil (EVOO)
2 pounds boneless, skinless
chicken thighs, cut into bite-size pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/4 cup orange or pineapple juice
1/2 cup barbecue sauce
4 scallions, thinly sliced
1 cup frozen peas, defrosted
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup milk
Pre-heat the oven to 400°F for the cornbread (if you're using Jiffy
brand), or pre-heat according to the package directions.
Place a medium size saucepan over medium-high heat with the sweet
potatoes and enough cold water to cover them. Bring the water up to a
bubble, then reduce the heat to medium and boil the sweet potatoes until
tender, about 15 minutes. Drain the cooked potatoes and reserve.
While the potatoes are cooking, place a large skillet over medium-high
heat with one turn of the pan of EVOO, about 1 tablespoon. Season the
chicken thighs with salt and pepper and add to the hot pan. Cook the
chicken, stirring occasionally, until golden brown, about 5 minutes.
Remove the browned chicken to a plate and add the butter to the pan to
melt. Sprinkle the flour over the melted butter and cook for about a
minute. Whisk the stock and juice into the butter-flour mixture and cook
until thickened, about 1 minute. Add the barbecue sauce, scallions, peas
and the reserved chicken and potatoes to the pan, then stir to combine.
Season again with salt and pepper and transfer to a casserole dish.
Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes.
