BBQ pork from Beth

Sweet and Spicy Pork Tenderloin
Printable Version with Picture
Printable Version
*Serves 6
INGREDIENTS:
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 (12- to 16-ounce each) pork tenderloins, trimmed
1 tablespoon vegetable or canola oil
1/4 cup ketchup
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
DIRECTIONS:
Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.

Vegetarian Pot Pie

• 2-3 carrots, sliced
• 6.5 T butter
• 1 onion, chopped
• 3 cups chopped mushrooms
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• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery salt/seed
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• 1 3/4 cups vegetable broth
• 2/3 cup milk
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• 1 can sliced potatoes, drained (use fresh, if you want, and cook with carrots)
• 1 cup frozen green peas
• 2 (9 inch) unbaked pie crusts

1. Preheat oven to 425 degrees F
2. Put carrots in a saucepan (with potatoes IF using fresh), add water to cover and boil for 10 minutes. Remove from heat, drain and set aside. Go ahead and throw the can of potatoes in with the carrots at this point.
3. Meanwhile, in a large frying pan, over medium heat, cook onions and mushrooms in butter until onions are soft and translucent. Stir in flour, salt, pepper, and celery salt/seed (Carrie strongly suggests adding copious amounts of sage at this step). Slowly stir in vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat. Mix in carrot/potato mixture, and frozen peas.
4. Pour the mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush with milk.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Blueberry Coffeecake Muffins

So, Levi has become more tolerant of dairy especially when cooked and then Beth sent me a recipe for no-egg chocolate chip cookies that had cream cheese and were delicious, and it made me start thinking about what else I could try.  I found this recipe and substituted cream cheese for the egg and they turned out great!  These muffins got a thumbs up from all parties. The only change I would make is: I think the crumble topping recipe makes too much and only ended up putting on 2/3 of it on top of the muffins. So next time I'm going to adjust accordingly.
Cream:
3/4 c sugar
1/3 c oil
1/3 c milk
4 oz cream cheese (softened)

Combine and add
1.5 c flour
2 tsp baking powder
1/2 tsp salt
Add last
1 cup blueberries

topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
400 degrees for 15-20 mins

Banana cake

4 oz butter
1 cup sugar
3 mashed bananas
1 egg, whisked
1 1/2 c flour
1 tsp baking powder
1tsp vanilla
1 tsp baking soda (dissolved in 2 Tbsp milk)

Cream together butter and sugar until light and fluffy. Add egg, bananas and vanilla. Combine dry ingredients together and Mix with the rest. Bake at 350' for 30-40 minutes. Cake will be brownie pan sized.

Glaze:
Mix 1/4 c brown sugar and 1 1/2 ox butter in pan. Add 1/8 c milk and stir over heat. Add 1/4 tsp vanilla and 3/4 c icing sugar. Pour over slightly cooled cake. Eat most of cake by yourself w a fork.

crepes

cup of flour
pinch salt
2 large eggs
7 ounces milk
3 ounces water

beat til smooth

melt 2 tablespoons butter into batter

makes around dozen 7-inch crepes