Roasted Pork Loin

I got this recipe from my sister-in-law.  She made it for her daughter's graduation part.  For the party she used a pork shoulder and cooked it in a roaster overnight at 250.  I modified it so I could use a slow cooker.  Hope you like it.

Roasted Pork Loin

1 Boneless pork loin
1 envelope dry onion soup mix
Montreal Steak Seasoning

Place pork in the crockpot.  Add about a cup of water.  Sprinkle onion soup mix over pork.  Season the top of the pork with steak seasoning.  I usually put a good amount on the top, probably about 2 tablespoons.  Cook on high for about 6 hours or until very tender.  You can serve the pork sliced or shred it and serve it with barbecue sauce on buns. 

Stuffed Pepper Soup

I saw a recipe for this on Pinterest but changed it some.  I made it today and it was a huge hit.  Hope you like it too!

Stuffed Pepper Soup

1 lb ground chuck
1 lb sausage
1 medium onion, chopped
1 bell pepper, chopped ( I used half of an orange one and half a green one to add color)
1 tsp garlic
1 tsp Montreal steak seasoning
1 16 oz tomato sauce
2 cans petite diced tomatoes
4 cups chicken stock
2 cups instant rice

Brown ground chuck and sausage.  Add onions and pepper when the meat is about half cooked.  Season with garlic and steak seasoning.  Add tomato sauce, tomatoes, and stock.  Simmer on low for 1 hour.  In a separate pot, cook rice according to directions on package.  Ladle soup into bowl and top with a large spoonful of rice.

Peanut Butter Fudge

Fudge is not one of my strong points.  I don't know why but it never seems to turn out like I want it.  Maybe I am too picky.  I found this recipe and tried it this weekend.  It turned out almost perfect, not really soft but not super hard either.  It was about the consistency of the fudge that you get in Gatlinburg at the fudge shops.  One hint I would suggest is have your peanut butter and marshmallow creme measured out into a bowl so all you have to do is dump it in when the time is ready. 

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 7 oz jar marshmallow creme

Combine sugar and milk in a heavy sauce pan.  Cook on medium high until mixture boils stirring frequently.  Boil for 3 minutes then remove from heat.  Add peanut butter and marshmallow creme and stir until mixed.  Pour into a buttered 9 inch baking dish.  Allow to cool before cutting into squares.

Reuben Dip

I thought about making this recipe and realized I had not typed it up for the blog.  This is an old recipe for me but Billy loves it. 

Reuben Dip

1/2 lb corned beef
1/2 c thousand island dressing
1/2 c ranch dressing
2 cups shredded Swiss cheese
1 1/2  cups sauerkraut, rinsed and patted dry

Chop corned beef into squares.  Mix this with the rest of the ingredients.  Place into a 9 inch square baking dish.  Bake at 350 until hot and bubbly.  You can also place the ingredients into a crock pot and cook on high until hot. 

Mocha Cappuccino Cake

This is Billy's favorite cake that I make. I made it this week for his 40th birthday.  Hope you enjoy it.

Mocha Cappuccino Cake

1 pkg devils food cake mix (plus ingredients to make cake according to box)

1/4 c granulated sugar

2 T Instant coffee granules, divided

1/3 c boiling water

1- 8 oz pkg cream cheese

1 c powdered sugar

1- 8 oz container of Cool Whip, thawed

Bake cake according to directions on box using two round cake pans.

Combine granulated sugar, 1/2 T coffee granules and boiling water. Stir then allow to cool.

Combine cream cheese, powdered sugar and 1 1/2 T coffee granules together until smooth. Fold in whipped topping.

Brush coffee mixture over cooled cakes. Spread have of the whipped topping on top of first cake. Top with second layer. Spread remaining topping on top of cake. You can use a piping bag to make rosettes on top layer instead if you prefer.

Fluffer Nutter Bars

This recipe is the exact reason I started my blog.  I made these bars for a fourth of July party we go to every year.  I usually don't try new recipes out on anyone but my family but I gave it a go anyhow.  They turned out great so I thought I would have to make it again for our family vacation to the beach.  I am starting to pack and I knew there was something I wanted to make and couldn't remember even if it was a snack or a dessert.  Grrr!  I knew I should have blogged about it sooner.  Finally it came to me!  Hope you like it too.

Fluffer Nutter Bars 

1 box yellow cake mix
1 egg
1 stick butter
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
1 can sweetened condensed milk
1 12 oz bag white chocolate chips

Mix together cake mix, egg and melted butter.  This will be very thick.  Pat into a 9x13 pan.  I lined the pan with tin foil before to make it easier to take them out later but you can just spray the pan with butter also.  Mix together peanut butter, marshmallow creme and condensed milk.  Pour into pan.  To with chips.  Bake at 350 for 20-25 minutes.  Center will appear somewhat jiggly but it will set as they cool.  Cut into bars.

Upside Down French Toast

I made this a few months ago and it was delicious.  It is a recipe from Tyler Florence but I changed it a little.  I will warn you...it is very sweet.

Upside Down French Toast

4 Eggs
1 cup milk
1 tsp vanilla
1/4 tsp cinnamon
1/2  loaf challah bread, cut into 1 inch slices
1/2 stick butter
1 cup light brown sugar
4 Granny Smith apples
1/4 heavy cream
1/2 cup pecans

Preheat oven to 350.  In a dish, mix eggs, milk, vanilla and cinnamon.  Lay bread  in mixture and turn over.  Allow to sit until all liquid is absorbed.  In a 10 inch iron skillet, add butter 1 cup sugar and cook over medium until sugar is caramelized.  This will take about 8 minutes.  While this is coking, peal apples and cut into slices.  Remove pan from heat and whisk in heavy cream.  Sprinkle pecans in pan then layer the apples.  Place bread slices on top.  Sprinkle with extra brown sugar.  Bake for 40 to 45 minutes.  Allow to cool for 2 minutes then invert on plate.