I had some blackberries to use up and this seemed like the perfect recipe. Yum this was delicious! Wish I had hag enough ingredients to have doubled it, but alas not this time!
lemon blackberry bars
adapted from two peas and their pod
For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh blackberries
Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the blackberries. Fold carefully so you don’t break the raspberries.
Pour the lemon blackberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.
I’m always looking for good crockpot recipes. I threw this in the crock one morning before we left for the day. Unfortunately I didn’t get to taste it that night, but the husband did. He said it was good and spicy. I tried it a few days later reheated. It was ok but probably tasted better fresh. I served it over jasmine rice.
Slow Cooker Pork and Green Chile Stew
2 lbs boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
2 tbsp all-purpose flour
3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 chopped jalapeño
10 oz can diced tomatoes and green chilies (Ro*Tel Mild)
1/2 cup fat-free low-sodium chicken broth
1 tbsp cumin
1/2 tsp garlic powder
salt and fresh ground black pepper, to taste
Cut pork into 2-inch pieces. Season with salt and pepper.
Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
Add browned pork to the crock pot, along with the remaining ingredients.
Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
I had a can of apple pie filling to use up and a roll of seamless crescent dough… This recipe had both in it! Looking at the ingredients it seemed like a strange combination, but it turned out pretty good!
APPLE COCONUT CRESCENT DESSERT
adapted from http://ohmysugarhigh.com/apple-coconut-crescent-dessert-the-sleeper-dessert/
1 tube (8 ounces) refrigerated crescent seamless dough
1 cup chopped pecans
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (21 ounces) apple pie filling, chopped
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
1 cup flaked coconut
1/4 cup chopped pecans
Preheat oven to 375°.
Spread crescent dough sheet onto an ungreased 13-in. x 9-in. baking pan. Bake for 10 minutes.
Stir together pecans, sugar, cinnamon and nutmeg. Sprinkle over cooked crust. Drop pie filling by spoonfuls and spread over crust.
In a small bowl stir together flour and brown sugar.
Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.
Add coconut and pecans to mixture and combine. Sprinkle over apple pie filling.
Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.
Once again I had a zucchini from the csa to use up and a dessert to bake. This was pretty yummy although it was a bit dry for my liking. Doesn’t streusel usually have butter in it??
Streuseled Zucchini Bundt Cake
adapted from lifessimplemeasures
2 c. (about 1-1/2 medium zucchinis) shredded zucchini
8 oz sour cream
3/4 c. sugar
2 egg whites
1/3 c. oil
3 tsp. vanilla extract
3 c. all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 c. packed light brown sugar
1/3 c. chopped walnuts
1/3 c. raisins
1 tbsp. ground cinnamon
3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tsp. milk
Heat oven to 350°F. In a large bowl, beat zucchini, sour cream, sugar, egg whites, egg, oil, and vanilla extract until well blended. Combine the flour, baking powder, baking soda, and salt in a medium bowl; gradually beat into zucchini mixture until blended.
For streusel, combine brown sugar, walnuts, raisins, and cinnamon; set aside.
grease a 10-inch bundt pan. Add a third of the zucchini batter to the pan. Sprinkle half of the streusel mixture over the batter. Top with another third of the batter and sprinkle with remaining streusel mixture. Top with remaining batter.
Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan to wire rack to cool completely.
In a small bowl, combine powdered sugar, vanilla extract, and enough milk to achieve desired consistency. Drizzle over cake.
This recipe came from pinterest but as i started making it I realized I had already made something similar. We both thought it was yummy with some ketchup!
white trash casserole
adapted from mrsbettierocker
1 lb. ground beef
1 onion, chopped
1 can cheddar cheese soup
A few shakes of Worcestershire sauce
1 tsp granulated garlic
1. Preheat oven to 350 degrees. Brown beef and onion together then drain. season with Worcestershire sauce and garlic. Mix in soup.
2. Spread beef mixture in bottom of a casserole dish. Put tater tots on top of beef mixture.
3. Bake for 45 minutes to an hour, until tater tots are golden brown.
We love pork around here. It is the other white meat after all :). This was delicious!! You all should make it soon. When I chopped up the jalapeño I didn’t discard the seeds, but threw them in as well. So this had a really nice kick yum! Don’t forget the scallions either!
Slow Cooked Filipino Adobo Pulled Pork
Adapted from skinnytaste.com
1.75 lb lean pork center loin
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/2 cup water
5 cloves garlic, crushed
1/4 tsp ground pepper
4 – 6 bay leaves
1 jalapeño, chopped
2 tbsp chopped scallions, for garnish
Place pork, soy sauce, vinegar, water, garlic, pepper, jalapeño, and bay leaves in the crock pot; cover and set to low heat 6 to 8 hours turning over half way through cooking.
Remove the pork, shred with two forks and put it back in the crock pot for one more hour to let the flavor get into the meat. Discard bay leaves and serve over rice and top with chopped scallions.