Bacon Wrapped Brown Sugar Pork Loin

 Bacon Wrapped Brown Sugar Pork Loin:

4-5 lb pork loin 

1 pkg bacon

1 tsp mustard

*1/4 cup cherry preserves

BBQ sauce of your choice

*I used my homemade cherry pie filling. You can use whatever you have on hand. Apricot jam would be good as well.

Brown Sugar Rub:

3 tbsp brown sugar

2 tsp salt

1/2 tsp smoked paprika(regular can be substituted)

Preheat the oven to 300 degrees. Remove most of the fat from the pork loin. 

Combine the ingredients for the brown sugar rub. Rub  all of the mixture onto the pork loin. Wrap the loin with the strips of bacon. They won't go all the way around the bottom but will cover the top and both sides. Transfer the loin into a greased roaster or casserole dish.

Mix the mustard and cherry preserves in a small bowl and brush generously over the top of the loin.

Cover and bake @ 300 for 3-4 hours. Each oven time will vary. Check after 3 hours. You don't want to overcook or it will fall apart when trying to slice it.

Remove the lid once your loin is cooked. Brush the top of the loin with your favourite BBQ sauce. Turn the oven temperature up to 375 degrees. Bake loin uncovered for another 5-10 minutes to crisp up the bacon. 

Gently lift loin onto a cutting board and slice into 1/4 inch slices. Drizzle with Sweet & Sour Pineapple Glaze. Serve with baked potatoes or rice.

Sweet & Sour Pineapple Glaze:

1/4 cup water

2 tbsp ketchup

2 tsp mustard

1 cup pineapple juice

1 1/2 cups brown sugar

2 tbsp soya sauce

2 tbsp vinegar

3 tbsp cornstarch mixed into 1/4 cup water

Simmer first seven ingredients for 10 minutes. Add cornstarch mixture. Boil until mixture is thickened and clear. Pour over pork loin.

Also tastes good on ham or meatballs!

Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

Crust:

2 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 tbsp. sugar

 

Filling:

3 (8 oz.) packages cream cheese, softened

1 1/2 cups sugar

4 eggs

4 tsps. lemon juice

2 tsps. vanilla extract

pinch of salt

3 cups sour cream OR plain Greek yogurt

2 cups of your favorite pie filling (optional)

 

Preheat the oven to 325 degrees Fahrenheit  and lightly grease a 10" Spring-form pan.

 

In a medium bowl combine the crust ingredients. Press into the prepared pan and about 1 inch up the sides. Bake for 12-15 minutes or until firm. When done, reduce the heat to 275 degrees.

 

Meanwhile, beat cream cheese in a large bowl until smooth. Make sure to scrape the sides. Add sugar, eggs, lemon juice, vanilla and salt, Beat on low until smooth.

 

Add sour cream and beat on low until combined.

 

Pour into crust and smooth the top. Bake @ 275 degrees for about 2 hours or until set.

 

Turn off oven but let the cheesecake sit in the warm oven for 1 hour. Remove from oven to cool to room temperature before chilling in the fridge. Chill several hours or overnight.

 

Top with your favorite pie filling if so desired or serve with fresh fruit of your choice.

 

Store in the refrigerator for a few days or in the freezer.

 

 

 

 



Glazed Lemon Zucchini Loaf

Glazed Lemon Zucchini Loaf:

 2 cups flour

1/2 tsp salt

2 tsp baking powder

2 eggs

1/2 cup canola oil

1 1/3 cups sugar

2 tbsp lemon juice

1/2 cup buttermilk

zest of 1 lemon

1 cup peeled and grated zucchini
2 tbsp poppy seeds

Glaze ingredients:

1 cup icing sugar

2 tbsp lemon juice

1 tbsp milk

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk and lemon zest to this mixture. Blend all together.

Fold in zucchini and poppy seeds until it is mixed well.

Add dry mixture to the wet mixture and blend it all together until well combined.

Pour batter into a greased or lined loaf pan.

Bake @ 350 for 45-60 minutes or until tooth pick inserted at the top middle comes out dry.

While still warm, make glaze and spoon over the loaf. Let the glaze set before slicing and serving.

*Please note: I had to bake my loaf for the full 60 minutes. This will vary depending on your oven as well as the size of your loaf pan.

Peanut Butter Confetti Squares

Peanut Butter Confetti Squares:

1/2 cup butter or margarine

1 cup peanut butter (I like to use crunchy)

1 pkg Chipits Butterscotch Chips

1 pkg Chipits Peanut Butter Chips (or you can use another pkg of butterscotch chips)

8 cups cups mini marshmallows of your choice (I like to use a combination of rainbow and white ones)

In a medium saucepan, melt the first 4 ingredients over low heat. Remove from heat and set aside for about 10 minutes allowing it to cool enough so the marshmallows won't melt. Stir in the marshmallows and spread into a 9 x 13 pan lined with parchment paper. Refrigerate until firm and cut into squares. 

A big hit with kids and adults. I like to store mine in the freezer.

* My mom would sometimes sprinkle coconut on top of the squares. You can also put candy sprinkles on top.

Perfect M&M Cookies

Perfect M & M Cookies:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1/2 tsp vanilla extract

1 1/2 cups flour

3 tbsp instant vanilla pudding mix

1/2 tsp baking soda

1/2 tsp salt
1-2 tbsp water

3/4 cup chocolate chips

3/4 cup mini M&M's

Preheat oven to 350 degrees F.

In a large mixing bowl cream your butter and sugars until well combined. Add egg and vanilla extract mixing to combine. Add flour, pudding mix, baking soda and salt, stirring to combine.I usually add 1-2 tbsp of water when adding the flour; the cookies seem to hold better then. Add chocolate chips and M&M's last stirring just to combine.

With a cookie scoop place dough about an inch apart. Flatten lightly. Bake @ 350 for 10-12 minutes or until lightly browned. Cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Melt In Your Mouth "Clean" Unbaked Cookies

Melt In Your Mouth "Clean" Unbaked Cookies:

1 cup natural peanut butter

3/4 cup honey

1/2 cup coconut oil

6 tbsp cocoa

1 tsp vanilla OR 1/2 tsp vanilla +1/2 tsp almond extract

2 cups quick oats

1/4 cup unsweetened coconut

Combine first 4 ingredients in a sauce pan and warm gently on stove top. This just needs to warm until the ingredients melt. Whisk to combine ingredients.  

Remove from heat. Add remaining ingredients and stir well.

Drop by spoonful onto a wax paper or parchment paper lined cookie sheet. Cool in refrigerator or freezer.

These can also be made as squares and cut after being chilled. This is what I usually do because it saves time. I like to cut them into rectangles the size of a granola bar and wrap them individually with saran wrap.

* these can be made with regular peanut butter but that would mean they wouldn't be sugar free. 

** these need to be stored in a refrigerator or freezer as they melt quickly at room temperature.

Black Bottom Cupcakes

Black Bottom Cupcakes:

Cupcakes:

2 1/4 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 cups white sugar

dash salt

6 tbsp cocoa

1 tbsp vinegar

1 1/2 tsp vanilla

3/4 cup oil

1 1/2 cups warm water

2 eggs

Filling:

8 oz cream cheese

1/3 cup icing sugar

1 egg

1/2 cup chocolate chips

For cupcakes: Put dry ingredients in a mixing bowl. Stir together. Add remaining ingredients. Mix together. Fill muffin liners 2/3 full. 

Mix filling ingredients and drop a heaping tablespoon into the centre of each batter filled muffin liner.

Bake at 350 for 15-20 minutes.Makes 18-24 cupcakes.

Cherry Cinnamon Rolls with Lemon Cream Cheese Icing

Cherry Cinnamon Rolls with Lemon Cream Cheese Icing

Dough Ingredients:

1 tbsp. instant yeast

1 tsp. sugar

1/4 cup lukewarm water

1/4 cup sugar

1/2 tsp. salt

3/4 cup lukewarm milk

1/3 cup butter, melted

1 egg, lightly beaten

3 1/4 cups flour

Filling Ingredients:

3 cups cherry pie filling*

2 tsp. cinnamon

1/2 tsp. sugar

 

Lemon Cream Cheese Icing:

4 oz. cream cheese, softened

3 tbsp. butter, softened

2 cups icing sugar

2 tsp. lemon juice

1 tbsp. lemon zest

1 tsp. vanilla or almond extract 

  

  

Whisk together the water, 1 tsp. sugar and yeast in a small bowl. Set aside.

Put milk, butter, egg, salt and sugar into a large mixing bowl. Whisk in 1 cup of flour. Stir in the water and yeast mixture. Gradually add in the rest of the flour; about 1/4 cup at a time, until the dough starts to form and become smooth. Cover and let the dough rise for about 30-60 minutes or until doubled.

On a lightly greased surface, roll the dough into a large rectangle about 1/4 inch thick. Spread pie filling evenly on top of the dough.

In a small bowl mix together the cinnamon and 1/2 tsp. sugar. Sprinkle on top of the pie filling.

Roll dough up into a log and pinch the seams. Cut into about 12 slices, depending on how thick you want your cinnamon rolls. Place into 2 greased 9x13 pans. Cover and let rise for another 30-60 minutes or until doubled in size.

Preheat oven to 350 degrees. Bake for 20-30 minutes or until golden brown on top.

 

To make the icing:

Beat together the cream cheese, butter and icing sugar until smooth. Add the remaining ingredients and mix until combined. Frost over warm (not hot) cinnamon rolls and enjoy!

 

* Cherry pie filling can be substituted with strawberry or blueberry as well. So yummy!