Wine Jelly glazed Pork Loin-Slow cooker

 I finally remembered to take the picture today before serving up supper. I have made this recipe a few times over the past couple months and have been wanting to post to my blog, however have always dived right in and forgot about taking a picture. It is so moist and delicious I have it over half eaten before I remember I forgot the picture again.

Wine Jelly Glazed Pork Loin

 2lbs pork tenderloin or pork roast (lean)
 Herb & Garlic Spice Mix (I use Epicure)
 2 dashes of Sea Salt & a couple grinds of Black Pepper
 1/4 cup water
 1/4-1/2 cup  Wine Jelly (White or Blush) 
 2 tbsp Dijon mustard

1. Mix together the spice mixture, salt and pepper. Rub mixture over pork, place in the slow cooker. Add 1/4 cup water without disturbing the mixture rubbed on. Cook for about 1 hr on high then turn the slow cooker to low for another 4hrs.

2. Mix wine jelly and dijon mustard in a seperate bowl  drizzle half over the pork in the slow cooker. Let sit for 5 minutes and remove to a platter/plate. Drizzle rest of wine jelly mixture over pork and serve.

If cooked right the pork will fall apart once cut for your dinner plate if not before. So moist and delicious!!!

A Birthday Breakfast treat!!!

In our house homemade waffles have turned into a breakfast treat on weekends. Since getting a waffle machine at Christmas time we have homemade waffles every weekend. We have made banana walnut waffles, belgian waffles and plain waffles with different sauces and fruit on them. My next experiment will be with chocolate waffles. But for a special birthday we have made these wonderful banana split waffles, including the whip cream on top. The chocolate sauce is good hot or cold on ice cream too or even added to milk to make homemade chocolate milk.

Banana Split Waffles

Homemade Waffles-Part 1

    3 cups flour
    6 Tbsp sugar
    4 ½ tsp baking powder 
    3 eggs (whisked)
    1 1/2 cups milk
    1 1/2 cups water
    6 Tbsp oil

You will need two bowls for this recipe.

1st bowl                                             2nd bowl
Flour, sugar, baking powder.               Eggs, milk, water and oil.

Add the 2nd bowl mixture to the 1st bowl and mix well. Pour as directed onto your waffle machine.

Chocolate Sauce-Part 2

    1 1/4 cups each water and white sugar
    3/4 cup baking cocoa

Whish together in a pot on medium heat, bring to a boil and turn down and simmer a couple minutes. Continue to whisk as to not scortch or burn to bottom of pot. Cool down and use as you wish. Will not be too thick or too thin.

Assembly of waffles

Waffles onto plate and cover with fresh strawberries, bananas, chocolate sauce, and whip cream.

Enjoy!!!

A thought I had to try

                                   HOMEMADE FLOUR TORTILLA'S


I have been contemplating making flour tortillas for awhile now, the store bought ones are so expensive. Thought I would poke around and find out how hard is it really to make them myself. We eat tortillas a fair amount in Our house. The children love having wraps for sandwiches so I decided to give it a try after a few days deliberating it in my mind. The reason for the delay in trying this recipe was I really hate rolling things out with a rolling pin. So pulled out the good old faithful Tupperware rolling pin and started on a new adventure. Not so sure I will even buy flor tortillas again after trying these, they are amazing tastefull for only flour, water and a few other ingredients. Don't let them fool you they are very easy to make, I made these from start to finish in 30 minutes.

 HOMEMADE FLOUR TORTILLA'S

3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
5 Tbsp shortening
3/4 cup very warm water more or less may be needed

I used my stand mixer with the dough hook attached. Makes for mixing the dough much easier. The trick to rolling them out is to make sure you have enough flour on your rolling surface. I also used the Tupperware rolling pin that you can fill with water, I used very warm tap water in mine for rolling. If you don't have a mixer you can stil do it by hand.

Into the bowl of the mixer goes the flour, baking powder, salt and shortening. Mix on low till the shortening is all broken up and the mixture resembles fine crumbs. Slowly add the water a bit at a time to form the dough, it shouldn't be sticky but a nice dough texture. Once it forms a ball let rest for 5 minutes.

Then take the dough out and divide it into 12 balls pieces, roll them into balls and set aside. Cover the balls with a towels so they stay warm.
On your rolling surface make sure to have flour and flour on the rolling pin so dough won't stick. Start by flattening them by hand into a circle which makes it easier to roll into a circle. Remember I hate rolling any kind of dough and this was so easy.
Roll out a ball at a time to about 1/8 " brush off any excess flour and place aside and cover with a cloth. Repeat with all your dough balls and pile them up as you go to keep the moisture in.
Heat a non-stick fry/saute pan on the stove over medium heat. Make sure it is hot before putting in the first tortilla.
Tortillas cook for about 30 seconds on each side. Yes I did say seconds. You will get those nice little brown spots on them if you cook them right.
Place on a plate and cover with a towel to keep the heat in, repeat with all your remaining dough.

Your warm tortilla's are ready to eat!!
Or you can cool them and put in a bag for later use.

ENJOY!!!!

A Wonderful Rainy Day

Well what better way to spend a rainy, windy day than to do some baking. I baked 3 types of cookies today but will share a new one I came across the other day. I thought I would give it a shot with my own twist, they are fudgeo stuffed chocolate chip cookies. I guess you can make a few variations on it if you are energetic enough and don't mind all the calories. I have also seen it done with a chocolate cookie on the outside or with and oreo cookie on the inside. I hear nutter butter cookies stuffed chocolate chip cookies are good too. I went with a fudgeo stuffed inside of chocolate chip cookie. Very good but I would stick to having one a day as they are each equal to 3 cookies. Two chocolate chip cookies for the outside and a fudgeo on the inside. Not all chocolate chip cookie dough will work for this recipe, it has to be a dough that makes a cake like cookie not a soft chewy cookie recipe.

Fudgeo stuffed Chocolate Chip Cookies

1 cup butter/margarine room temp
3/4 cup brown sugar
1 cup white sugar
2 eggs
1 tsp baking soda
3 1/2 cups flour
1 1/2 cups mini chocolate chips
24 fudgeo cookies

Beat butter with both sugars till light and fluffy
Add egg one at a time beat after each addition
Add flour and baking soda and mix well before folding in chocolate chips.

Preheat oven to 350 F.
Using a 1 1/2 Tbsp scoop place one on top of a fudgeo while holding it in your hand. With another scoop of dough put one on the bottom of the cookie. Squish them a bit to envelope the whole fudgeo with the cookie dough making sure the edges are sealed all the way around the fudgeo. Bake on a cookie sheet about 1" apart for about 15 mins or so depending on your oven. Some ovens maybe a little more and some maybe less time.

Picture to follow.

My Brand New Adventure

Thought about doing this new adventure today so here it is the first Blog. I figured it would be a great way to share some of my creations or even modifications of recipes. I have always loved to cook and now I can share my creations more easily with anyone who wants to follow.

 Part of desire to cook or modify lately is due to one of my children having an allergy/ intolerance to artificial food colors. I pretty much make everything my family eats as to not expose her to the coloring in all that store bought crap. It is amazing some of the foods you would never think of that actually have food coloring in the ingredient list.

As I said this is my first blogging experience and I will add more once I poke around on here.