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Streuseled Zucchini Bundt Cake – townie

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??

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Streuseled Zucchini Bundt Cake
adapted from lifessimplemeasures

Ingredients
Cake:
2 c. (about 1-1/2 medium zucchinis) shredded zucchini
8 oz sour cream
3/4 c. sugar
2 egg whites
1 egg
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

Streusel:
1/3 c. packed light brown sugar
1/3 c. chopped walnuts
1/3 c. raisins
1 tbsp. ground cinnamon

Glaze:
3/4 c. powdered sugar
1 tsp. vanilla extract
2 to 3 tsp. milk

Directions:
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.

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White trash casserole – townie

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!

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white trash casserole
adapted from mrsbettierocker

Ingredients:
1 lb. ground beef
1 onion, chopped
1 can cheddar cheese soup
A few shakes of Worcestershire sauce
1 tsp granulated garlic
Tater Tots

Directions:
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.

Cheap Korean Beef – Bumpkin

I know I owe you baking from last week.  It is also baking Tuesday today so, technically I should be posting something sweet and yummy.  Unfortunately, I have baked twice this week and both have been disastrous!  I refuse to post either.  Baking Tuesday will be later this week as I make another attempt at something edible!

So, today I am posting this super easy, super yummy, “cheap” Korean Beef!  I found the recipe on Pinterest (naturally!) and the entire family LOVED, <3, LOVED  it!  Next time I have to double the recipe!

I added green beans so, we would have a veggie with the meal, served over rice with some kim chees on the side.  YUM!

Cheap Korean Beef
adapted from lizzy writes

1 pound lean ground beef
1/4 – 1/2 cup brown sugar (I used 1/4c.)
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (Original recipe says “don’t skip this!” although I added mine in a little earlier, during the cooking phase)
2 cups green beans

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note from Elizabeth Bryant: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Salted Caramel Macaroons

Wow these are delicious and addictive! I really wanted something sweet to munch on, but we had no eggs. Finding a dessert recipe with no eggs is not an easy task! I’m glad I found these! Yum!

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Salted Caramel Macaroons
adapted from cakespy

Ingredients

1 can (14 oz) Sweetened Condensed Milk
1 jar trader joes fleur del sol Caramel
1 cup All Purpose Flour
3/4 teaspoons kosher Salt
2 bags (14 oz each) shredded coconut
1 1/2Chopped Pecans
1 cup semi-sweet chocolate baking chips

Procedure

Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Cooking Spray.
In large bowl, combine condensed milk, caramel topping, flour and salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets.
Bake 20-25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

Cuban Pork 2 Ways – Bumpkin

I had a pork shoulder roast, a HUGE pork shoulder roast.  So, I knew there would be leftovers.  When I was deciding what to do with it, I went ahead and just decided to make 2 dinners with it and went with Cuban. 

Roast Cuban Pork
adapted from elly says opa!

1 (2-3) lb. pork roast
1/4 to 1/2 tsp. chili powder
1/2 tsp. cumin
2 dried California chilis
1 Tbsp. oregano
1 large onion, thinly sliced
5 cloves garlic, minced
2 oranges, juiced
2 lemons, juiced
2 limes, juiced
1/2 cup chicken broth

I had every intention of doing this in the crock pot, it’s the perfect recipe for it.  However, the HUGE aspect of the roast meant it didn’t FIT in my crock pot.  So, I roasted it in the oven on 300-degrees, covered, for A LOT of hours…until falling apart and deliciousness set in!

You SHOULD rub all the ingredients all over the meat, wrap in plastic and let it marinate overnight, but I didn’t.  It cooks long enough in some pretty hefty flavors that it was still flavorful.  Really, I find with a nice bone-in pork roast that sometimes even with just a bit of salt and pepper, it is still delicious.  Outside of a great rib-eye, and a perfectly marinated flank steak… I love no other meat as much as I LOVE pork!

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The first night I did the pork as tacos.  The kids did burrito style with the beans and everything in a tortilla.  They aren’t fans of corn tortillas so they used flour, added a bunch of fixins and ate seconds. Hubby and I went for the taco route, simple and yummy. I like corn tortillas and when I don’t have time to get down to the Mexican market for homemade, I like these hand-made style corn tortillas for soft tacos. The meat is versatile enough you can do just about anything with it (to be honest even after 2 dinners there were still leftovers so I made a pan of green chile enchiladas with it and took that over to a friend who needed some “care”).  I’m tellin ya….HUGE pork roast!

LIke the original recipe I made a jicama slaw.  I just diced half a jicama, 1 small red bellpepper, about 1/2c. fresh cilantro.  Then I used fresh key lime juice, Tapatio sauce, salt and pepper to taste.  It added a nice flavor and cruch to the tacos.  I served dinner with black beans and rice (mixed together because that is how we Costa Ricans eat our frijoles negros, gallo pinto style!)

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The second night I did El Cubanos.  Basically, a cuban grilled cheese.  They are REALLY yummy!  They are supposed to be on a hoagie roll type bread, but I used sourdough instead.  They get pressed like a panini.  Super easy, and a crowd pleaser:
shredded cuban pork
sliced ham
sliced pickles
swiss cheese
mustard
buttered bread

Have some fun…use your leftovers!

Slow Cooked Filipino Adobo Pulled Pork – townie

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!

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Slow Cooked Filipino Adobo Pulled Pork
Adapted from skinnytaste.com

Ingredients:

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

Directions:

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.

Baking tuesday- Triple Shot Espresso Cookie Dough Brownies – townie

Yay bumpkin is posting again! This dessert came out delicious! Really really really rich though. Husband even refused to share them with some of his friends. The espresso glaze was extra yummy!

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Triple Shot Espresso Cookie Dough Brownies
adapted from big girls small kitchen

Ingredients
For the brownies:
1/2 cup unsalted butter, melted
3/4 cups granulated sugar
3/4 cups brown sugar
1 1/2 teaspoon vanilla extract
2 eggs
3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso
1/4 teaspoon salt

For the cookie dough:
1/2 cup unsalted butter, room temperature
1/4 granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder
1/4 cup all-purpose flour
1/4 cup semisweet chocolate chips

For the glaze:
1 cup confectioner’s sugar
2 teaspoons instant espresso
1 tablespoon milk

For the brownies, preheat oven to 350°F. Grease a parchment paper-lined 9×9-baking dish.

Combine wet ingredients—the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until smooth with no lumps.

Sift together the flour, cocoa powder, instant espresso powder and salt in another bowl. Add the wet mixture to the dry ingredients. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, about 30 minutes.

Remove, and cool pan completely on wire rack. Prepare cookie dough.

In a large bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes.

Mix in milk, vanilla and espresso powder. Add flour and salt and stir until incorporated.

Stir in the chocolate chips.

Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while preparing the glaze.

For the glaze, in a small bowl, sieve the confectioner’s sugar. Add the milk and instant espresso. Whisk until smooth.

Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into squares.