Apple Cider Pork

1-2 lb. pork loin roast
4 cups apple cider (or apple juice)
4 cubes bouillon
2 Tbsp. ground dry mustard

Place all ingredients in the crock pot and cook on low for 6 to 8 hours (or on high for 4 to 6 hours).

Note: If you don't have a crock pot, you can do this on the stove top as well. Sear all sides of the roast in a large frying pan. Add the cider and seasonings and simmer on low for 1 1/2 to 2 hours.

Caramel Popcorn...just adding to your love handles! :)

I promise this is one of the best I've ever had. It must be the sweetened condensed milk. You won't be disappointed.

Summer Gollhofer’s Popcorn
By Lauren L. Shumway

2 cups brown sugar
2 cubes butter
1 cup karo syrup
Pinch salt
2 bags popcorn, popped--no old maids

Melt together 3-5 minutes on stove stirring often. Remove from heat and add 1 can sweetened condensed milk.

For 2 people, ½ the recipe!!! (so 1 bag of popcorn)

****I did mine in the microwave, stirring occasionally until the sugar is all dissolved.

Buttermilk Syrup

So I thought I'd add this recipe to complement the one below. :) It's so yummy!!

1 Cup Butter
2 Cups buttermilk
2 Cups Sugar (I've always used white- but says you can use brown too... both would be yummy!)
2 Tbs light Karo Syrup
1 tsp baking soda
2 tsp vanilla

Use a Large Saucepan (it will foam and grow) and bring the first four ingredients to a boil while stirring constantly. Boil for 7 minutes (still stirring). Remove from heat and add soda and vanilla (will puff up again).

*Note- Probably will want to half if for a small family
*Note 2- if you let it boil a few minutes longer, it will be thicker. Great on ice cream too!

Buttermilk pancakes

Once you make these, you won't want the mix anymore. Unless it's the Lehi Roller Mills Mix, I got that for Christmas and it was really good.

2 eggs, beaten
1/3 c oil
2 c buttermilk
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 T sugar
1 1/2 c flour (you can use whole wheat, or 1/2 and 1/2!!)

Add everything in the above order and whisk just until smooth. Makes about 18 pancakes, so enough for a family of six.

Linguini with vegetables

1/2 lb. linguini
2 T oil
1 garlic clove, minced
2 green onions, sliced
2 small zucchini, sliced
1/4 lb. mushrooms, sliced
1 med tomato, chopped
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 cup provolone or mozzarella, grated
3 T parmesan
2 T fresh parsley, chopped (optional)

Cook pasta. Heat oil in large fry pan on med heat. Add garlic, gr onion, zucchini, and saute 2 min. Add mushrooms and cook for 1 min. Add tomatoes, basil, salt, pepper. Reduce heat and simmer for 3-4 min or until tender-crisp. Add vegetables to drained pasta, add cheeses and mix until cheese melts. Sprinkle with parsley.

I serve this with sauteed chicken tenderloins. It's simple, but really, really good.

Chicken Tortilla Soup (in the crock pot)!

Yum, yum and perfect for a cold, winter's day!

1 can black beans
1 can corn
1 can diced tomatoes (southwest style, if possible)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and wisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.
Cook on low 6-8 hours.
Before serving, take out chicken and shred or dice, then put back and stir it all together.
Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (Use any or all of these - I think it's the best with everything!).

Chocolate Chip Cheesecake

This cheesecake is my husband's favorite dessert. I like it because I don't have to bother with a springform pan and it tastes just as good! I also toyed with it using the 1/3 less fat cream cheese and there is absolutely no taste difference.

3 pkg (8 oz. each) cream cheese, softened
3/4 c. sugar
3 eggs
1 tsp. vanilla
2 c. mini semi-sweet chips
1 extra serving size (9 oz.) graham cracker crust
2 Tbs. whipping cream

1. Preheat oven to 450.

2. Beat cream cheese and sugar in large bowl until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c. chocolate chips; pour into crust.

3. Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove to wire rack. Cool completely. Cover and refrigerate until thoroughly chilled.

4. Place remaining 1/3 c. chocolate chips and whipping cream in small bowl. Microwave on high 20 to 30 seconds or just until melted and mixture is smooth when stirred. Cool slightly and spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Enjoy!

Fruit Pizza Cookies

Ingredients:

Store bought Refrigerated sugar cookie dough
Store bought cream cheese frosting
fresh fruit

-Bake the sugar cookies as direction say ( I like to undercook them by like a minute or two so the cookies are more chewy)- You can use homemade sugar cookies but I find the store bought kind to be tastier and easier than making the dough from scratch.

-When cool- spread on the frosting then add fresh fruit to the top so they set in the frosting before the frosting dries. I love to use strawberry slices (you can also use peaches, kiwis, raspberries, blueberries,... you get the picture)

I love these! They are so pretty/easy and make good treats for a bridal shower, baby blessing, or holiday snack.

Baked Vegetables

Husbands love this...

In a casserole dish, add

small bag of frozen broccoli
1/2 chopped onion
2 cubed potatoes
2 large carrots, cut on bias
(and any other veg you want, asparagus, cauliflower, zucchini, etc.)

season with salt and pepper, drizzle with olive oil, dot with butter. Cover with lid or foil. Bake in 350 degree oven for about 45 min until carrots are tender and veg is nice and caramelized. This goes with any kind of meat you want, and isn't it great to only have to make one side?

TORTELLINI SOUP

Saute : 1 Tb butter
4 garlic cloves, minced
**Add and bring to a boil: 2 cans chicken broth or 4 c. water and 4 bouillon cubes
**Add: 1 (10oz) pkg. cheese torellini
1/4 c. Parmesan cheese
1 c. stewed tomatoes
**Cook for 5 minutes.
**Add and let simmer for 5 minutes: 1/2 bunch spinach, lightly steamed and chopped (I just use the frozen boxes)
6 fresh basil leaves, chopped ( I just add a pinch of basil)
salt and pepper to taste
** I've also added chicken to this soup to make it "meaty". Costco chickens work great!