Tracys fav pork loin

Brown pork loins in a frying pan (usually I make this recipe with 2 loins). Add the sauce mixture (see below) and bake in the oven until the pork is done. I usually check on it occassionally and add more water if needed (otherwise it can start to burn).

Sauce mixture.

1/2 cup molasses

1/2 cup balsamic vinegar

1/4 dijon mustard

1/2 cup water

Cranberry Brie Cheese

Ingredients

1 (16 oz) circle shaped Brie Cheese
½ cup brown sugar
½ cup chopped pecans
½ cup craisins
3 Tablespoons brown sugar
3 Tablespoons maple syrup

Instructions

Preheat oven to 350 degrees F
Place chopped pecans on a clean baking sheet and bake until toasted and fragrant. About 7-10 minutes.
Place cheese on an oven safe dish with sides. Sprinkle and lightly pat ½ cup brown sugar over it and on the sides.
Bake 15-20 minutes until cheese is soft.
While cheese is baking, In a small sauce pan over medium heat, bring 3 Tbsp brown sugar and 3 Tbsp maple syrup to a boil. Simmer until foamy, about 1-2 minutes.
After cheese has baked, sprinkle chopped pecans and craisins over the cheese. Then drizzle sauce over.
Serve with baguette or crackers.

Zippy Lemon Bars (Grandma Verhoeve)

Date & nut balls (Amanda)

1 cup dates (dried)
1/2 cup ground nuts of choice
optional flavours/additions: cocoa powder, lemon zest/juice, vanilla, coconut, other dried fruit (blueberries, cherries, cranberries)
Combine in a high-speed blender until all mixed then roll into balls. Keep in fridge or freezer.

Spiced Moroccan Chicken Wrap

– Chicken – cut into cubes
– Marinade with:
Olive oil
Salt
Black pepper
2 cloves garlic
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/8 teaspoon turmeric
– carmelize onions, eggplant, tomato
– spicy hummus
– wraps/pita

Cook chicken then combine all in a wrap or pita.

Green Salsa Chicken Soup

– Chicken (cooked)
– Rice – 1 cup, if cooked, use less water
– Green salsa – 1 jar
– Cilantro
– Water/stock (6 cups)
– Lime

Combine all in a large pot and let simmer. You get the idea.

Stuffed Chicken Breasts with brie/basil/sun dried tomato

6 boneless chicken Breasts

6 ounces brie cheese, sliced

12 leaves fresh basil

12 sun dried tomatoes (rehydrated if necessary)

salt and pepper

Preheat oven to 350. Slice open each chicken breast to create a pocket.
Insert slice of brie, 2 basil leaves, 2 sundried tomatoes. Season with salt and pepper. Roast
for 30 minutes.

Charlotte’s Rhubarb Torte

Rhubarb Torte

1 cup flour
2 tbsp sugar
1/2 cup butter
Mix and pat into 9 x 9 pan. Bake at 300 for 15 minutes

Mix 3 cup rhubarb
1 1/4 cup sugar
3 egg yolks
1/2 cup cream or milk
2 tbsp flour
dash salt
1/2 tsp vanilla

Mix above and pour over hot crust. Sprinkle with cinnamon. Bake at 350 for 45 minutes.
Beat egg whites and add 3 tbsp. sugar. Smooth on top and brown. I use the low broil til brown.

Fudgey Chocolate Chunk Brownies

From Emily’s Bridal!

Ingredients

1/2 cup butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp salt
2 cups chocolate chunks

Instructions

Preheat oven to 350 degrees F. Line a 9×9 baking dish with parchment paper.
Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition.
Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.
Mix in the chocolate chunks with a wooden spoon or spatula.
Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.
Bake for 25 minutes, until brownies begin to pull away from the side of the pan.
Serves 9-12.

http://www.pinterest.com/pin/33706697185912059/

Grandma Verhoeve’s Cherry Cheese Cake