Slow Roasted Honey Glazed Pork

Slow Roasted Honey Glazed Pork
 
Ingredients
  • 1 cup plus 2 Tbsp. soy sauce, divided
  • ¼ cup granulated sugar
  • 3 Tbsp. chopped garlic
  • ¼ cup chopped scallions
  • 2–3 pounds boneless, skin-on pork shoulder
  • 1 bunch asparagus, halved
  • 6 Yukon potatoes, diced
  • 2 Tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup packed dark brown sugar
  • ½ cup honey
Instructions
  1. Preheat the oven to 275ºF.
  2. In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
  3. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
  4. Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
  5. On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.
  6. Raise the heat of the oven to 500ºF.
  7. In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
  8. Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
  9. Remove the vegetables and pork from the tray, making sure to save all the juices.
  10. Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

 

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Salad In A Jar

Salad In A Jar
 
Not only does SALAD IN A JAR save space in your fridge and is easy for lunch at work, it also reduces food waste
Ingredients
  • THE ARRANGEMENT:
  • From BOTTOM to TOP
  • Dressing
  • Shredded carrots
  • Cherry tomatoes
  • Sunflower seeds
  • Hard boiled eggs
  • Baby spinach
Instructions
  1. ) Arrange ingredients in a large mason jar
  2. ) Store in fridge for up to a week
  3. ) When ready to eat: shake jar, place on a plate, and eat!
Notes
You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top — a MUST!!

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CONNIE’S DANISH HEIRLOOM LAYER CAKE

So Light and moist ~ Not Too Sweet ~Perfect after a heavy meal!! …
This recipe is so different from any cake you have ever tasted!!
Give it a try…. I know you will love it!!

You can Freeze the layers easily and have a picture perfect cake ready at the drop of a hat!

Ingredients:
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla
1 pint whipping cream – whipped and sweetened with 1 Tbsp. icing sugar
1 – 2 pounds sliced slightly sweetened strawberries – or fruit of choice

Directions:
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla.

Grease or spray 3 – 9″ layer pans and divide batter evenly between pans. (the batter will seem skimpy….but spread as evenly as you can with a spatula in each pan – layers will rise on baking).

Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 – 12 minutes….till Very Light Brown. Cool on racks…and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes.

IMPORTANT: Do NOT over bake!! If not using immediately – put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake.

Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice – then 1/3 sweetened whipped cream and 1/2 berries. Last layer – just sweetened whipped cream. Decorate with berries.
This cake tastes even better the next day and the day after that….if there is any left!! The Trick is Not to Over bake the layers…or it will be dry and not nice and moist.

This will soon become Your Favorite Family Cake too!!

 

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Stuffed Pasta Shells

Stuffed Pasta Shells
 
Ingredients
  • 1 container Bella Vita Low Carb Pasta sauce
  • ½ c tomato sauce
  • 1 lb lean ground beef
  • ½ medium onion chopped
  • 1 clove garlic minced
  • 8 oz mozzarella cheese shredded
  • 1 egg
  • ½ oz (approximately 6 medium) pork rinds - crushed
  • 1 Tbsp Italian Seasoning
  • Fresh or dry parsley
  • ¼ c grated Parmesan cheese (or less)
  • 20 Jumbo pasta shells ( you may want to cook more than 20 in case some break to tear during cooking.)
  • salt and pepper if desired
Instructions
  1. Preheat oven to 400°F
  2. Combine tomato sauce and Bella Vita pasta sauce together in a bowl.
  3. Boil water for pasta. While water is boiling, brown beef, onion and garlic until done. Rinse drain and set aside to cool.
  4. While pasta is cooking, mix together beef mixture, egg, 7 oz mozzarella cheese, pork rinds, Italian seasoning, salt and pepper.
  5. Prepare a 9x13 or larger baking dish. Pour approximately ¼ of the pasta sauce into the bottom of the pan and spread evening.
  6. When pasta has cooked al dente' and cooled, stuff meat mixture into shells carefully so they don't tear. Place shells in pan. Continue until you have 20 shells filled. Cover shells with remaining pasta sauce, sprinkle on the grated parmesan cheese and the remaining mozzarella cheese as well as the parsley.
  7. Bake for 20 minutes.

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LOADED CAULIFLOWER CASSEROLE

LOADED CAULIFLOWER CASSEROLE
 
Ingredients
  • 1 head of steamed Cauliflower
  • 1 cup low fat sour cream
  • ¾ cup shredded cheddar cheese
  • 3 green onions, finely chopped
  • 3 -6 slices crisped turkey bacon crumbled
  • salt and pepper
Instructions
  1. Pre-heat oven to 350.
  2. Chop cooked cauliflower into small pieces.
  3. Mix sour cream, ½ of the green onions, ½ of the cheese, ½ of the bacon, and salt and pepper to taste in medium bowl.
  4. Stir in the cauliflower.
  5. Place in medium baking dish and sprinkle remaining cheese and bacon on top.
  6. Bake for 20 minutes.
  7. Sprinkle the remaining green onions on top just before serving.

 

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Tuna Noodle Casserole

Tuna Noodle Casserole
 
Ingredients
  • 8 oz egg noodles, cooked
  • 2 Tbsp olive oil
  • ⅓ c onion, diced small
  • ⅓ c carrot, cut into small pieces
  • 2 Tbsp flour
  • 3 cups skim milk
  • 4 oz Neufchatel cream cheese, softened
  • 2 Tbsp mustard (Dijon is best)
  • ½ tsp onion powder
  • Salt and Pepper TT (to taste)
  • ¾ c frozen green peas, thawed
  • ½ c (2 oz) grated Parm cheese
  • 2 (5 oz) cans Albacore Tuna; packed in water, drained
Instructions
  1. Preheat broiler in the oven. Spray your baking dish and set aside.
  2. Cook the noodles according to the package and drain.
  3. Over med heat in a large skillet, sauté the onion and the carrot in olive until the onion is translucent and the carrot is softened. Add the flour and cook for a minute or two. Add the milk and whisk until slightly thickened; approximately 5 minutes.
  4. Stir in the cream cheese, mustard, onion powder and S & P. Stir constantly and cook til incorporated well.
  5. Remove the pan from the heat and add the remaining ingredients along with the noodles.
  6. Spoon into the prepared dish and top with a little more Parm cheese, if desired.
  7. Cook under the broiler until the top is slightly browned and the dish is warmed through.
  8. Let stand a few minutes and enjoy! ~

 

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Whole Wheat Peanut Butter-Banana Bread

Whole Wheat Peanut Butter-Banana Bread
 
Ingredients
  • 1 cup whole wheat pastry flour ( My friend used spelt flour)
  • ¾ cup light brown sugar or ¾ cup raw sugar (best to use unrefined sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 medium bananas, mashed (very ripe)
  • ⅓ cup unsweetened crunchy peanut butter
  • ¼ cup plain Greek yogurt
  • 1 large egg
  • 2 tablespoons coconut oil
  • (add ¼ c. dark chocolate chips - optional)
Instructions
  1. Preheat oven to 350 degrees F. gas mark 4
  2. Coat standard loaf pan with cooking spray.
  3. Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
  4. Whisk together mashed bananas, peanut butter, yoghurt, egg, and oil.
  5. Stir banana mixture into flour mixture until combined.
  6. Fold in chocolate chips. (optional)
  7. Scrape batter into loaf pan.
  8. Bake 40-50 minutes
  9. Cool in pan on rack 15 minutes.
  10. Unmold then cool completely before slicing.

 

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Smokie Cornbread Muffins

Smokie Cornbread Muffins
 
Ingredients
  • 2 pkgs of Betty Crocker Cornbread Muffin mix
  • 1 pkg of Hillshire Farms lil' Smokies (diced)
  • Grated cheese (your flavor of choice)
  • 4 Mushrooms (diced)
  • Pepper Flakes
Instructions
  1. Make the Muffin mix as required by package.
  2. Add Smokies, Mushrooms & some cheese
  3. Mix well
  4. Put into muffin pan, sprinkle tops with Cheese, Pepper Flakes & bake per instructions on package.

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Gluten Free Cherry Pie Crumble

Gluten Free Cherry Pie Crumble
 
Ingredients
  • For the Crust & Crumble Top Pastry
  • 3½ cups Gluten Free Flour ( I like King Arthur Brand)
  • 1¼ cups granulated organic cane sugar
  • 1¼ teaspoons baking powder
  • ¾ to 1 teaspoon salt
  • 1¼ cups (2½ sticks) unsalted butter, chilled & cut into bits
  • 2 large egg yolks , lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • Shortening, to prepare pan
  • 2 to 3 cans of Gluten Free Cherry Pie Filling
Instructions
  1. Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease a 9x13-inch metal baking pan with shortening.
  2. Prepare the Crust & Crumble Top Pastry: In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter.
  3. In a small bowl, whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
  4. Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.
  5. Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 45 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking.
  6. Enjoy

 

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Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake
 
Ingredients
  • 1 can cherry pie filling (20 oz)
  • 1 can crushed pineapple (16 oz)
  • 1 box Yellow Cake mix
  • ½ - ⅔ cup Chopped Walnuts
  • ½ cup of butter (1 stick)
Instructions
  1. ) Lightly spray a bundt pan, or pan of choice.
  2. ) Layer the bottom with the entire can of cherry pie filling
  3. ) On top of the cherries, layer the crushed pineapple, juice and all.
  4. ) Sprinkle the (dry) cake mix over the cherries/pineapple evenly.
  5. ) Cut a stick of butter and place pats of butter on top of the dry cake mix
  6. ) Sprinkle walnuts over butter (as much as you want)
  7. ) Bake at 350 degrees for 45-55 minutes. Ovens may vary. You know it is done when the top is a nice golden brown.
  8. ) Serve warm with whip cream or ice cream on the side.
  9. Enjoy!

 

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BAKED MEATY PENNE

BAKED MEATY PENNE
 
Ingredients
  • 1 Jar of Spaghetti Sauce (your choice)
  • ½ lb Hamburger
  • ½ lb Italian Sausage
  • 1 Box Penne Pasta
  • ½ Bag of Shredded Cheese (your choice)
Instructions
  1. Preheat oven to 350.
  2. Brown the Hamburger and the Sausage together in a pan.
  3. You can add extra seasonings as you see fit. Add the Spaghetti sauce, stir together...If it is too thick add some water.
  4. Dump all of the pasta uncooked in a 9x13 pan. Add the meat to the top. Spread so it covers all of your pasta. Add a cup or two of water, so the noodles will cook in the oven.
  5. Bake for 45 mins.
  6. Add the cheese, Bake for another 15 mins or until the cheese is bubbly.
  7. Enjoy!

 

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Banana Nutella Cake

Banana Nutella Cake
 
Ingredients
  • 3 eggs
  • 1½ cups brown sugar
  • ¾ cup melted butter
  • ¾ cup sour cream
  • ½ tsp salt
  • 1½ cups mashed banana
  • 1 Tbsp baking soda
  • 2 tsp vanilla
  • 2¾ cup flour
  • 20 tsp Nutella
Instructions
  1. Mix sugar and butter. Add eggs, banana, sour cream, vanilla.
  2. In a separate bowl, mix flour, baking soda and salt. Add to wet ingredients.
  3. Do not over mix after adding flour.
  4. Pour 2 inches of batter into 2 well greased loaf pans. drop 5 tsp nutella on batter in each pan, top with remaining batter and drop another 5 tsp nutella on each cake. swirl with knife.
  5. Do not overly mix.
  6. bake at 350°for 40min. or until toothpick comes out clean.
  7. ~~~~~ Enjoy!

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Cheese Cake Stuffed Strawberries

Cheese Cake Stuffed Strawberries
 
Ingredients
  • 1 container of fresh strawberries
  • 1 lg container creamy whipped cream
  • 1 package cream cheese (softened)
  • 1 ½ tsp vanilla extract
  • 1 box cheesecake flavored pudding
  • 1 freezer bag
Instructions
  1. Wash strawberries, cut an X in the top, allow to dry, chill in fridge for 2-3 mins
  2. Fold together whipped cream and pudding till blended. Slowly add cream cheese and vanilla extract. Place into freezer bag (zip locked) and chill for 30-35 mins in the refrigerator.
  3. Remove bag from fridge, snip a corner off and pipe into the strawberries.

 

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Taco Roll

Taco Roll
 
Ingredients
  • 1 pound ground lean beef or turkey
  • 1 pack of taco seasoning(I use Wildtree)
  • 1 can Rotel
  • 2 cans Crescent Rolls
  • Shredded cheese
  • Lettuce
  • Sour cream
  • Avocado
  • Tomato
Instructions
  1. Brown your ground beef till it is no longer pink. Drain grease off. Add taco seasoning and Rotel. Add water as directed on Taco seasoning!
  2. While that is simmering place crescent rolls in a circle on a pizza pan(lightly sprayed) in a circle with points out!
  3. Use extra rolls to fill in where needed on the bottom!
  4. Add meat on top of Crescent rolls then the cheese! Fold pints of rolls to the middle and tuck! Cook for 20 to 25 min on 350 or until lightly brown!
  5. Let cool then add salad in the middle place Sour cream on top add Avocado around the edge!

 

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EASTER BUNNY PEEPS CAKE

EASTER BUNNY PEEPS CAKE
 
This is so easy and cute. Everyone loves it!
Ingredients
  • Cake
  • Icing
  • Peeps
  • M&M's
Instructions
  1. Make cake as desired and ice.
  2. Place 1 peep on top of M&M as shown to go all the way around the cake.
  3. Stand a peep up in the middle on top and place M&M's on top to cover the cake.
  4. (you could also color some coconut green and place under the candies on top to make it look like grass)

 

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Grammy’s Punch Bowl Cake

 

 

Make 2 layers yellow cake
cherry pie filling (2- 21 oz cans)
instant vanilla pudding mix (2 boxes), prepared with milk
cool whip (large tub) (can substitute with whipping cream)
nuts (optional)

Chill overnight!

1st layer ~Crumble 1 layer of cake in bottom of bowl, add 1 can cherry pie filling, 1 box prepared pudding, and 1/2 tub cool whip.
2nd layer ~ Crumble 1 layer of cake in bottom of bowl, add 1 can cherry pie filling, 1 box prepared pudding, and 1/2 tub cool whip.

Refrigerate, Garnish with pecans (nuts) if you prefer.

Important step*** Chill OVERNIGHT, I forgot to do this once and it just isn’t the same!

My friend made this one for us and she added these notes…….
Notes: Please note that the photo is of 1/2 the recipe. I made just half the recipe for Baylee’s birthday because I did not have a punch bowl and we have a small family. It will make twice as much as shown. This is great for Easter.

Lightened up version: To lighten it up you can use sugar free cake mix, sugar free pudding mix, light cool whip and fresh cherries.

 

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Mojo Peel & Eat Shrimp

Mojo Peel & Eat Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound shell-on, deveined shrimp
  • ½ cup Wildtree Mojo Sauce & Marinade
Instructions
  1. Place shrimp and Mojo Sauce & Marinade in a zip-top bag and marinate for 30 minutes in the refrigerator.
  2. Heat Organic Coconut Oil in a 12-inch nonstick skillet over medium heat.
  3. Add marinated shrimp and sauté for about 8 minutes or until cooked through.
Nutrition Information
Calories: 90 Carbohydrates: 2 gm Sodium: 210 mg Fiber: 1.5 gm Protein: 16 gm Cholesterol: 115 mg

Check out the Mojo Sauce and Marinade

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Grandmother’s Butterscotch Pie


2/3 C brown sugar
2 Tbsp corn starch
1/8 tsp salt
2 C milk
2 egg yolks, beaten (keep the egg whites for the meringue)
2 Tbsp butter (I have also used margarine)
1 tsp vanilla
1 9″ baked pie shell

Directions:
In a large sauce pan, combine the brown sugar, corn starch and salt; gradually add the milk.
Cook mixture over medium heat, stirring constantly until mixture thickens and comes to a boil.
Boil for 1 minute, remove from heat and add 1/2 of the mixture into the beaten egg yolks stirring constantly.
Return the egg yolk mixture to the sauce pan and bring to a boil again.
Remove from heat, stir in butter and vanilla then pour this into the baked pie shell.
Cool pie.

Meringue (I don’t really measure here!)
Preheat over to 350F

2 egg whites
1/4 – 1/2 C white sugar

Using an electric mixer, beat the egg whites on high until small peaks are formed.
Slowly add the sugar and continue beating until all the sugar is added and the desired peaks are formed (it usually takes me about 4 minutes or so).
Using a spatula or spoon, drop dollops of the meringue on the pie making sure to cover the entire surface of the pie to the edge.
Slide into the preheated oven and let the meringue cook until it browns.

 

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Sweet and Sour Pork Tenderloin

Sweet and Sour Pork Tenderloin
Serves: 5
 
Ingredients
  • 1 to 1½ pound Pork Tenderloin
  • Salt, to taste
  • Pepper, to taste
  • ½ C. Ketchup
  • ½ C. Rice Vinegar
  • 1 (8-oz.) can Pineapple Chunks, with juice reserved
  • 3 Tbsp. Brown Sugar
  • 3 Tbsp. Minced Garlic
  • 1 Tbsp. Soy Sauce
  • 1 pinch Red Pepper Flakes, optional
  • 1½ Tbsp. Peanut Oil
  • 1 Tsp. Butter
  • ⅓ C. chopped Green Onion, white, bottom part
  • chopped Green Onion tops, to garnish
Instructions
  1. Cut tenderloin into 4-6 vertical pieces. Pound each piece with a mallet until each is about 1 to 1½ inch thick. 2. Season both sides of the pieces with salt and black pepper and set aside.
  2. In a medium bowl, mix ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, soy sauce, and red pepper flakes. Set mixture aside.
  3. Heat peanut oil in a medium skillet over high heat. Place pork pieces in pan. Reduce heat to medium. Cook 5-6 minutes per side, until browned on both sides and cooked through. Take pork out of skillet and set aside.
  4. Stir butter into hot pan. Once melted, stir in pineapple chunks. Cook, stirring constantly, until pineapple chucks are golden brown (no more than 5 minutes).
  5. Stir in ketchup mixture and the white parts of the green onion. Reduce heat to low. Simmer until onion have softened (no more than 5 minutes).
  6. Return pork to skillet and cook until heated through. Stir pork into mixture. Once transferred onto plate for serving, use the remaining green onion tops as a garnish.

 

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