Slow Cooker Pork Tenderloin

What's for dinner?  Tonight at our house it's pork tenderloin.  I haven't made this recipe before, so I hope it's as good as it sounds.

Click here to see this at allrecipes.com

Pumpkin Pecan Cobbler

This yummy looking cake seems to be part dump cake part lava cake.  It could be a fun new addition to Thanksgiving dinner.

Pumpkin Pecan Cobbler from Lauren's Latest
Click here to visit original source for more gorgeous pictures and instructions.

PUMPKIN PECAN COBBLER

Yield: 8 servings  Prep Time: 10 minutes  Cook Time: 40 minutes  Total Time: 50 minutes 

INGREDIENTS:

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides. 

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Chicken With Artichoke Hearts, Olives, and Capers

Doesn't this just look delicious???  Thanks to my friend Marilyn for sharing this recipe on Facebook.  I can't wait to try it!

Chicken With Artichoke Hearts, Olives, and Capers

Ingredients:

8 skinned and boned chicken thighs or 2 skinned and boned chicken breasts (cut breasts in halves and then in half crosswise)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow or white onion, chopped
6 garlic cloves, minced
1 teaspoon fresh thyme leaves, crushed
3/4 cup dry red wine
One 28-ounce can diced tomatoes, undrained
2 tablespoons balsamic vinegar
One 9-ounce package frozen artichoke hearts, thawed
1/4 cup pitted green olives, such as Greek or French in brine, cut in half
1/4 cup pitted black olives, such as kalamata, cut in half
2 tablespoons drained capers
1/4 cup fresh flat-leaf parsley

Directions:

Season the chicken with salt and pepper to taste. Heat the oil in a 5-quart cast iron Dutch oven over medium-high heat. Brown chicken, a few pieces at a time, 4 minutes total for each batch (2 minutes for breasts). Remove browned chicken pieces to a platter.

Add the onion and cook, stirring occasionally, over medium-low heat until translucent and beginning to lightly brown, about 4 minutes. Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir in the tomatoes and vinegar.

Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Cover and simmer over medium-low heat until the chicken is done, about 30 minutes. Sprinkle with the parsley and serve.

Stove Top Pizza

A friend shared this video on Facebook this morning and I was kind of skeptical. Homemade pizza finished in under 30 minutes? Hmmm... I watched the video and am no longer skeptical that it can be done. Now I'm curious about the taste of the dough. I guess I'll have to buy some self rising flour and try it for myself.

For convenience, here is the ingredient list from the video.

Also, the video doesn't tell you what temp to cook at.  Someone asked, Chefs Toolbox answered.

This is a promotional video created by an Australian cookware company.  I don't know if they ship their products to the U.S. because I didn't investigate.  I plan to use my All Clad saute pan, which is similar in size, and just set the lid askew when it's time to open the vents.  

How to Quickly Peel a Kiwi, Mango or Avocado

Use this photo for pinning.  :D

This is a great idea!  So simple, it's amazing everyone doesn't do it this way!
I found this video here: http://goo.gl/yLLjgQ

Watch Video Here:

A quick & easy way to peel kiwi, avocado and mango - Absolutely brilliant! :D
Posted by The Petite Cook on Thursday, March 12, 2015

Strawberry Cream Cheese Cobbler

This rolled through my Facebook feed this morning and I knew I had to save it forever. It will certainly be a hit with my family!

Click here to see the recipe as I found it.

heart emoticon STRAWBERRY CREAM CHEESE COBBLER heart emoticon 

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

Strawberry Honey Jam - No Sugar, No Pectin

I'm always on the look out for a great jam recipe, so when I found this one I had to try it.  I was very happy that I did - it's delicious!  This recipe is a bit thinner than other jams because it doesn't have added sugar or pectin, but that just makes it healthier so I'm all for that.  Plus, because it's thinner it's also a very good ice-cream topping.  Yay!

I found this recipe and photo at Old World Garden Farms.  I retyped it for brevity, but I recommend you visit their post for more pretty pictures and detailed instructions.

Ingredients: 

• 6 lbs fresh strawberries hulled and halved
• 3 3/4 C raw honey
• 2 small granny smith apples, cored and shredded
• 1 1/2 TBS freshly squeeze lemon juice (about 1/2 large lemon)

Directions:

• Combine all ingredients in large stock pot.
• While stirring, heat to boil, then reduce heat to medium and simmer for 15 minutes.
• When strawberries are soft, mash with potato masher or immersion blender until they are no longer distinguishable chunks, but not pureed.
• Simmer for 15 to 45 minutes depending on the consistency desired.  The longer it simmers the thicker it will be, but remember it will not be as thick as jam made with pectin.
• Jam can be placed in freezer safe jars and frozen up to six months or canned with a water bath for 10 minutes.