Thursday, June 5, 2008

Grilled Pork Tenderloin

2 pork tenderloins
1/4 c. salt
1/4 c. sugar
1 quart cool water
Olive Oil
Favorite pork rub

Place water, salt and sugar in a bowl, stir to dissolve. Place pork tenderlions in the brine and let marinate anywhere from 30 minutes to 12 hours. Remove tenderloins from brine and dry. Rub olive oil all over the tenderloins and then rub with your favorite dry rub. Grill on medium heat (400 degrees) for 7-10 minutes, then flip and grill on opposite side for another 7-10 minutes. Close grill and let meat sit for 5-10 more minutes. You can check doneness with a meat thermometer (150 degrees). If tenderloins are thick, you may need to cook a little longer.

Raspberry Shortcake

This is the BEST recipe. The cupcakes are amazing! You could use strawberries as well.

1 box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
1 small container fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash the container of raspberries in a medium bowl (Save a few whole raspberries for garnish if desired. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

To Assemble
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

School Lunch Peanut Butter Bars

This is THE recipe for peanut butter bars. You can frost with chocolate frosting, but the fudge frosting listed here is the best.

2 ¼ c. margarine 1 ½ tsp. vanilla
2 ¼ c. sugar 2 ¼ cup peanut butter
2 ¼ c. brown sugar 4 ½ cups flour
¾ tsp. salt 4 ½ cups oatmeal (not instant)
2 ¼ tsp. baking soda 5 eggs

Cream together the margarine, sugars, eggs, vanilla & peanut butter. Add the dry ingredients and mix well. Batter will be thick. Divide the batter between two large silver cookie sheets. Spread and pat down. Bake at 325 degrees until the top gets slightly browned (usually takes between 15-25 min. depending on your oven). Only bake one pan at a time. Cool and Frost. Cut in bars.

Fudge Frosting

3 cups brown sugar ½ cup butter (1 stick)
½ cup cocoa powder 1 (12 oz.) can evaporated milk
2 T. Vanilla 7 cups powdered sugar

In saucepan, add brown sugar, cocoa, butter and milk. Bring to boil & boil two minutes. Stir in the vanilla and powered sugar. Whisk with wire wisk until smooth (there may still be a few lumps). Pour equally over the two pans of peanut butter bars. Spread and let cool. Will harden to a fudge-like consistency.

JoElle's Peanut Butter Cheeseball

1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy or chunky peanut butter (not all-natural)
3 tablespoons packed dark brown sugar
1 1/2 cups (9 ounces) Milk chocolate and Peanut Butter Swirled morsels (I chopped/grated them up a bit.)
Graham cracker sticks and/or apple slices

BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape).
FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball).
PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.

Wednesday, June 4, 2008

Tamara's Mexicorn Dip

2 cups sour cream
1 1/2 cup mayonnaise
1 can mexicorn
2 cups shredded cheddar cheese
1 tsp. cumin
2 tsp. cayenne pepper
1 small bunch chopped fresh cilantro leaves

Mix together the sour cream and mayo. Stir in the seasoning and then add the mexicorn, cheese and cilantro. Refrigerate for 2-3 hours (or overnight) before serving to allow flavors to blend.
Serve with tortilla chips or cheese quesadillas