SLOW COOKER BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN
2 pounds pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
GLAZE
1/2 cup water
1/2 cup brown sugar
1 tbls cornstarch
1 tbls balsamic vinegar
1/2 cup water
2 tbls soy sauce
Mix together sage, salt, pepper and garlic and rub tenderloin. Put tenderloin in slow cooker on low with 1/2 cup of water for 6 hours. An hour before tenderloin is complete, mix together glaze ingredients; heat until thick. Remove tenderloin from slow cooker, place in aluminum pan. Brush with glaze and broil, basting occasionally until desired crust has formed.
CHEESY HOT CORN DIP
6 tbls butter
8 oz cream cheese
3 cans corn
1 red bell pepper, diced
2-4 jalapeño peppers, finely chopped
4 pickled jalapeno peppers, finely chopped
1/2 tsp paprika
Salt and pepper to taste
1 cup shredded cheddar
Combine butter and cream cheese in a skillet nd stir until melted. Add corn, red bell pepper, and jalapeños. Stir in spices. Add half cheddar and stir to melt. Remove from heat. Add remaining cheese; let sit until cheese melts. Cool slightly and serve with chips.
OREO STRAWBERRY CREAM CHEESE PIE
CRUST
25 oreos, crushed
5 tbls melted butter
Mix together and press into pie pan or spring form pan. Refrigerate.
FILLING
8 oz cream cheese
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
2 cups whipping cream
2 cups chopped strawberries
8 oz chopped Oreos
Mix together first 4 ingredients, beat until mixed. Beat whipping cream until stiff. Add to cream cheese mixture and fold together. Fold in strawberries and Oreos. Pour into Oreo crust. Cover and chill.
PIMIENTO CHEESE DIP
6 oz pimientos, drained
8 oz grated cheddar
4 oz cream cheese
2/3 cup mayonnaise
1 tsp garlic powder
1/4 tsp cayenne
Salt and pepper to taste
Mix together and chill. Serve with crackers or chips.
GARLIC SHRIMP PASTA
1 pound medium shrimp, peeled
1 pound spaghetti, cooked according to instructions and drained
6-8 cloves garlic, minced
1/4 cup butter
1/4 cup olive oil
Salt, pepper, red pepper flakes and Italian seasoning to taste
Saute shrimp in butter, olive oil and garlic until pink and curled. Add seasonings and stir. Add pasta and heat thoroughly. Serve hot with crusty sour dough bread.
BARBECUE CUPS
1 pound ground beef, browned and drained
1/2 cup barbecue sauce
1 tbls minced onion
1 1/2 tbls brown sugar
1 8 oz can refrigerated buttermilk biscuits
3/4 cup shredded cheddar cheese
Flatten biscuits with a rolling pan. Press into greased muffin tins. Add barbecue sauce, onion and brown sugar to ground beef and spoon into biscuits. Sprinkle with cheddar cheese. Bake at 400 for 10-12 minutes or golden brown.
