Easy Peanut Butter Cookies
1 (14 ounce) can sweetened condensed milk
1 cup peanut butter
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
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
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
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.
Shortcut Ravioli Lasagna
1 pound ground round
1 cup refrigerated prechopped onion
2 garlic cloves, minced, optional
1 (24 ounce) jar pasta sauce
1 (25 ounce) package frozen cheese-filled ravioli (do not thaw)
1 (8 ounce) package shredded Italian six-cheese blend
Cook ground round, onion, and, if desired, garlic in a large skillet over medium-high heat until beef crumbles and is no longer pink; drain, if needed. Spoon 3/4 cup pasta sauce into bottom of a lightly greased 4 quart slow cooker. Layer half of ravioli, half of meat mixture and 1 cup cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining meat mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese. Cover; cook on low for 6 hours, or until pasta is tender.
Makes 4 to 6 servings.
1 pound ground beef
1 medium onion, diced
1 medium green pepper, diced
2 tablespoons chili powder
1 1/2 cups hot water
6 cups shredded sharp Cheddar cheese
1 (16 ounce) can red kidney beans
Salt and pepper to taste
Brown ground beef, onion and pepper in a large skillet, using fork to break up meat. mix chili powder and water; pour over meat mixture. Simmer for 5 to 10 minutes. Add cheese, beans with juice, salt and pepper. Simmer until cheese melts. Be careful not to let it burn.
Slow Cooked Cajun Dirty Rice
1 pound lean ground beef
1 pound ground pork sausage
2 teaspoons cajun seasoning
2 (8 ounce) containers refrigerated prechopped celery, onion and bell pepper mix
2 cups uncooked converted long-grain rice
1/4 teaspoon ground red pepper
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup chicken broth
Brown ground beef, sausage and cajun seasoning in a large skillet over medium-high heat, stirring often, for 8 minutes, or until meat crumbles and is no longer pink. Transfer meat mixture to a 5 quart slow cooker, using a slotted spoon. Stir in remaining ingredients. Cover; cook on low for 2 hours, or until liquid is absorbed and rice is tender.
Makes 8 servings.