Cheesy ham and noodles

Cheesy Ham And Noodles
12 ounces uncooked linguine
3 cups half and half
2 cups shredded Swiss cheese
1 cup frozen peas
1 tablespoon Dijon mustard
1 (12 ounce) lean ham steak, chopped
1 (10 ounce) package refrigerated Alfredo sauce
Bring water to a boil in 4 quart saucepan. Cook linguine for 5 minutes; drain. Transfer pasta to a lightly greased 4 quart slow cooker. Add half and half, 1 cup cheese, peas, mustard, ham, and Alfredo sauce, stirring gently to blend. Sprinkle with remaining 1 cup cheese. Cover; cook on low for 3 hours, or until pasta is tender.
Makes 6 servings.

Monster oatmeal and raisin cookies

Monster Oatmeal And Raisin Cookies
1 cup margarine
2 1/4 cups brown sugar
2 cups sugar
6 eggs
2 1/2 cups peanut butter
2 tablespoons vanilla
4 teaspoons baking soda
9 cups oatmeal
9 ounces raisins
Cream together margarine, sugars, eggs and peanut butter; mix well. Add vanilla, baking soda, oatmeal and raisins. Drop onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes, or until done.

Easy peanut butter cookies

Easy Peanut Butter Cookies
1 (14 ounce) can sweetened condensed milk
1 cup peanut butter
1 egg
1 teaspoon vanilla
2 cups biscuit baking mix
Beat together sweetened condensed milk, peanut butter, egg and vanilla until smooth. Stir in baking mix. Chill for 1 hour. Shape into 1 inch balls. Roll in sugar. Place cookies on ungreased cookie sheet; flatten with fork. Bake at 350 degrees for 6 to 8 minutes.

Mediterranean Stuffed Pork Tenderloin

Mediterranean Stuffed Pork Tenderloin
1/3 cup drained sun-dried tomatoes in oil, chopped
3 1/2 tablespoons oil from sun-dried tomatoes in oil, divided
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon dried Italian seasoning
2 tablespoons chopped pitted Kalamata olives
3/4 teaspoon lemon zest
2 garlic cloves, pressed
2 (1 pound) pork tenderloins
1/2 cup crumbled feta cheese
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon cornstarch
2 tablespoons water
Place sun-dried tomatoes in a small bowl. Stir in 2 tablespoons sun-dried tomato oil, 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, olives, lemon zest and garlic. Butterfly pork by making a lengthwise cut down center of 1 side of each tenderloin, cutting to within 1/2 inch of other side. Unfold, forming 2 rectangles. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread half of sun-dried tomato mixture over each tenderloin, leaving a 1/2 inch border; sprinkle with cheese. Fold long sides of tenderloins together to enclose filling; secure with wooden picks. Heat remaining 1 1/2 tablespoons sun-dried tomato oil in a skillet; add stuffed tenderloins. Cook for 4 minutes, turning occasionally until browned on all sides. Place tenderloins, seam side up, in a 5 quart slow cooker; add diced tomatoes. Cover; cook on low for 3 hours. Remove tenderloins to a platter, reserving tomato mixture in slow cooker; Cover and let stand for 10 to 15 minutes. Meanwhile, stir together cornstarch and water until smooth; stir into tomato mixture. Increase heat to high; cook for 10 minutes, or until slightly thickened. Remove wooden picks; cut tenderloin into slices. Spoon tomato gravy over pork slices.
Makes 6 servings.

Sweet N spicy braised pork tacos

Sweet ‘N’ Spicy Braised Pork Tacos
3 pounds boneless pork shoulder roast (Boston butt)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans diced tomatoes with garlic and onions
1 medium-size sweet onion, chopped
1 to 2 chipotle peppers in adobo sauce, chopped
2 tablespoons cider vinegar
2 tablespoons dark brown sugar
1/4 teaspoon ground cumin
6 cups cooked white rice
1 (15 ounce) can black beans
16 to 20 (6 inch) fajita-size flour tortillas, warmed
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish
Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat for 2 to 3 minutes on all sides, or until pork is browned. Stir together tomatoes, onions, peppers, vinegar, brown sugar and cumin in a 5 quart slow cooker. Add pork, turning to coat. Cover; cook on low for 10 hours, or until pork is fork-tender. Transfer pork to a cutting board and let stand for 10 minutes. Shred pork with two forks. Return shredded pork to slow cooker and stir until blended. Season with salt and pepper to taste, if desired. Serve immediately with a slotted spoon over rice and black beans in tortillas. Garnish, if desired.
Makes 8 to 10 servings.

Bacon macaroni n cheese

Bacon Macaroni ‘N Cheese
3/4 pound bacon, diced
1 cup onions, chopped
1 quart milk
2 teaspoons celery salt
1/2 teaspoon pepper
1/4 teaspoon Tabasco sauce
2 cups elbow macaroni
1 cup cheese, grated
1/2 cup pimiento, chopped
In large skillet, cook bacon and onion over low heat for 15 minutes. Drain drippings. Add milk, celery salt, pepper and Tabasco sauce. Heat to boiling; gradually add macaroni, so that milk continues to boil. Simmer, uncovered, for 20 minutes, stirring often. Add cheese and pimiento; stir until cheese melts. Serve hot.
Makes 4 to 6 servings.

I bought an air fryer

So I bought myself an airfryer yesterday. They were on sale, half price, so I snapped one up. I’ve always wanted one. I know they are healthier for you, well at least I think the food out of them is healthier for you.

Has anyone got one? If you have what do you think of it? Do you find it useful? Do you find the food tastes better out of the airfryer?

I now need to learn how to use it. My sister told me its pretty easy, and that I should be able to use it without many problems. Lets hope so. I havent opened it up yet. I’ll wait for my mom to show me what to do and how to use it.

Being that I am blind, there will be a learning curve to it. I think I can master it though. I’m determined!

Let me know your thoughts on the airfryer in the comments section, I’m very interested in knowing peoples thoughts on them.