Coffee-Marinated Pork Slices

Yield: 3 servings

Ingredients:

1 1/2 pounds boneless pork loin-sliced about 1/4" thick
1/2 cup black coffee
2 tablespoons apricot preserves
1 tablespoon brown sugar
2 teaspoons crushed red pepper
1/2 teaspoon salt
1 teaspoon cumin
Juice of 2 limes
Zest of 1 lime

Directions:

Combine all the marinade ingredients in a large zip-loc bag, add in the pork, zip the bag tight and marinate for at least 1 hour but up to 8 hours. I made mine in the morning before work and then cooked it up that night. Heat a frying pan over medium-high heat and place the marinated pork slices in one layer. Cook for about 5 minutes per side. Serve with rice, potatoes or sweet potatoes.

Thank you, Catherine, for sharing!!

German Apple Pancakes

Ingredients:

Batter:
4 eggs- room temperature
1/2 cup flour
1/2 cup whole mil
1/4 teaspoon salt
1 tablespoon vanilla extract
Apples:
5 tablesponns butter
3 apples- cored, peeled and sliced
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 cup brown sugar

Directions:

Preheat oven to 400 degrees. In a medium bowl, beat the eggs with a whisk. Add in the four, milk, salt and vanilla. Set aside to rest.

Heat an oven-proof skillet over medium-high heat and add the butter. Once melted add the apples and spices and cook, coverred 3-5 minutes. Then add the brown sugar cover, and cook for another 4-5 minutes or until the apples are soft. Remove from heat.

Pour the batter over the apples. Place in the oven and cook for 15-20 minutes or until the pancake is done and browned.

Serve with powdered sugar or maple syrup.

Pepperoni Pizza Ring

Yield: 4 servings

Ingredients:

1 teaspoon butter
1 clove garlic-minced
1 (6 ounce) can tomato paste
3/4 cup water
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon dried parsley
2 tubes crescent rolls
1 package pepperoni slices
2 cups pizza cheese-shredded
dash of garlic powder
+Any other toppings you want

Directions:

Preheat oven to 350 degrees.

In a small saucepan, melt butter, add garlic and saute about 1 minute. Add tomato paste, water, dried basil, dried oregano and dried parsley. Stir until combined, while bringing to a boil. Once it is combined, remove from heat and set aside.

Seperate the crescent rolls into individual triangles and lay on a silpat lined baking sheet in a circle, with the long pointy end to the outside, overlapping each roll by about half.

Layer ingredients: cheese, pizza sauce, pepperoni, other toppings, more cheese and more pizza sauce.

Grab the outside tip of the crescent roll dough and fold into the center, pinching under itself on the inside, repeat until all crescents are folded under.

Sprinkle with garlic powder. Bake for 20-25 minutes, or until the rolls are golden. Slice and serve.

**We dipped ours in the leftover pizza sauce and Ranch dressing mixed together

Chicken Tamale Pie

Ingredients:

1/3 cup fat free milk
1/4 cup egg substitute-I used one with green and red peppers in it
1 1/2 tablespoons taco seasoning, divided-I used my DIY version
1 (14 3/4 ounce) can cream-style corn-I used the one with red peppers in it
1 (7 ounce) box corn muffin mix
1 (4 ounce) can chopped green chilis-drained
1 (10 ounce) can red enchilada sauce
1 rotisserie chicken-shredded (or about 2 cups cooked up chicken)
3/4 cup white cheese-I used Cacique brand
Cotija cheese and sour cream for topping

Directions:

Preheat oven to 400 degrees.

Combine milk, egg substitute, 1/2 tablespoon taco seasoning, cream style corn, corn muffin mix and green chilis in a large bowl, stirring until moist. Pour mixture into a pie plate coated with non-stick spray.

Bake for 15 minutes. Meanwhile, toss the chicken in the remaining 1 tablespoon taco seasoning. When the corn is done, it will be barely set and golden brown, pierce the entire surface with a fork. Pour enchilada sauce over the top. Top with chicken and sprinkle with cheese. Bake for an additional 15-20 minutes. Remove from oven; let stand for 5 minutes. Cut into wedges to serve and sprinkle with cheese and sour cream. I also topped it with pickled jalapenos-ewww, weee

Recipe adapted from Pinch of Yum!

Chocolate Peanut Butter NO Bake Cookies

Yield: 24 cookies

Ingredients:

2 cups sugar
4 tablespoons cocoa powder
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal

Directions:

In a heavy saucepan place the sugar, cocoa, butter and milk. Bring to a boil, stirring. Let boil 1 minute then add the peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonful, cool until hardened

Recipe From Foodnetwork.com

Pickled Jalapeños

Ingredients:

1/2 pound jalapeños-sliced about 1/8 inch thick
1 3/4 cup white vinegar
1 large garlic clove-peeled
1 teaspoon kosher salt
1/8 teaspoon turmeric

Directions:

Place the jalapeño slices and the garlic clove into a canning jar; set aside. Mix vinegar, salt and turmeric in a small saucepan and slowly heat to nearly boiling. Pour the warm brine over the peppers. Allow to cool slightly; seal with a lid and store in the refrigerator. Let marinate for several days before serving. Store up up to several months in the refrigerator.

*Eat these alone or on a Philly Steak sandwich or on any sandwich.

www.erecipe.com

Chicken Chimichangas

Ingredients:

2 pounds boneless, skinless chicken breasts
3 teaspoons chili powder
3 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup refried beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon Tabasco-or to your liking
6 flour tortillas-warmed
1 cup shredded cheddar cheese
oil for deep frying

Directions:

Preheat oven to 375 degrees. Combine the garlic powder, chili powder, salt, ground cumin, paprika and cayenne pepper and rub over the chicken. Transfer to a greased baking sheet and bake for 25-30 minutes or until the juices run clear. Let cool, then cut into thin strips.
In a small microwaveable bowl, combine the refried beans, chili powder, ground cumin, garlic salt, Tabasco and cut up chicken. Cover and heat in microwave for 1-2 minutes. Spoon 1/2 cup off center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
Heat oil to 375 degrees in a deep heavy pot. Cook chimichangas until golden brown on all sides. Drain on paper towel. Serve with toppings of your choice. SOme examples: Sour cream, Mexican Crema, black olives, green onions, cheese, tomatoes or jalapeños.

Taste of Home/Simple & Delicious-2012