pineapple pork tenderloin

This was so easy!  Mimi (7-yr-old) came back for seconds!  Eric (11-yr-old) said, "That was really good!"  What more can be said?

1 cup unsweetened pineapple juice

1/4 cup minced fresh ginger root

1/4 cup soy sauce

4 garlic cloves, minced

1 tsp. ground mustard

2 pork tenderloins (3/4 lb. each)

1 fresh pineapple, cut into 12 slices

In a small bowl, combine the first five ingredients.  Pour 2/3 cup marinade into a large resealable plastic bag.  Add the pork;  seal bag and turn to coat.  Refrigerate for 8 hours or overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Moisten a paper towel with cooking oil;  using long-handled tongs, lightly coat the grill rack.

Prepare grill for indirect heat, using a drip pan.  Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160 degrees, basting occasionally with reserved marinade.  Let stand for 5 minutes before slicing.

Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through;  serve with pork.

(tasteofhome.com/healthycooking)

barbecue beef sandwiches

1 1/2 lbs lean ground beef

2 celery ribs, sliced

1 large onion, chopped

1 can (8 oz.) tomato sauce

1/4 cup ketchup

2 tablespoons brown sugar

2 tablespoons barbecue sauce

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

6 hamburger buns

In a large nonstick skillet, cook the beef, celery and onion 

over medium heat until meat is no longer pink;  drain.

Stir in the tomato sauce, ketchup, brown sugar, barbecue sauce, mustard and Worcestershire sauce.  Bring to a boil.  Reduce heat; simmer uncovered, for 10-15 minutes to allow flavors to blend.  Spoon 3/4 cup onto each bun.

(the taste of home COOK BOOK)

*Let's be honest, these are just sloppy joes, but they are easy and great!  Everyone gobbled them up!  I didn't cook them for as long as it said to - it didn't matter.

veggie bean tacos

Saute 2 cups corn in 1 Tbsp. canola oil;
remove.
Saute 4 chopped seeded tomatoes,
3 chopped zucchini and
1 chopped red onion in
1 Tbsp. canola oil.
Add 3 minced garlic cloves;
cook 1 minute.
Stir in 1 cup black beans,
1 tsp. minced fresh oregano,
1/2 tsp. salt,
1/4 tsp. pepper and
corn.
Divide among 12 corn tortillas.
Top with 1/3 cup shredded Monterey Jack,
1/4 cup salsa verde and
1 sliced avocado.
Serves 6.

(tasteofhome.com/healthycooking)

pound cake

1 cup butter
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (opt.)
1 cup sugar
1 teaspoon vanilla
Powdered Sugar Icing

Bring butter and eggs to room temperature.  In a mixing bowl stir together flour, baking powder, and, if desired, nutmeg.  In another bowl beat butter with an electric mixer on medium speed for 30 seconds.

Gradually add sugar to butter, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.  Add vanilla.  Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often.  Gradually add the flour mixture to the butter mixture, beating on low to medium speed just till combined.

Pour batter into a greased and floured 9x5x3-inch loaf pan.  Bake in a 325 degrees oven for 55 to 65 minutes or till a toothpick inserted near the center comes out clan.  Cool on a wire rack for 10 minutes.  Remove cake from pan.  Cool thoroughly on a wire rack.  Drizzle icing over cake, if desired.  Makes 12 servings.

(Better Homes and Gardens NEW COOK BOOK)

spice cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup buttermilk or sour milk
1/4 cup butter, softened
1/4 cup shortening
1/2 teaspoon vanilla
3 eggs

In a bowl combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.  Add buttermilk or sour milk, butter, shortening, and vanilla.  Beat with an electric mixer on low to medium speed till combined.  Beat 2 minutes on high speed.  Add eggs and beat 2 minutes more.

Pour batter into a greased 13x9x2-inch baking pan.  Bake in a 350 degree oven for 30 -35 minutes or till a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Makes 12 servings.

(Better Homes and Gardens NEW COOK BOOK)

banana cake

2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup mashed ripe banana
1/2 cup buttermilk or sour milk
1/2 cup shortening
2 eggs
1 teaspoons vanilla

In a bowl combine four, sugar, baking powder, baking soda, and 1/2 teaspoon salt.  Add banana, buttermilk, shortening, eggs, and vanilla.  Beat with an electric mixer on low speed till combined.  Beat on medium speed for 3 minutes.

Pour batter into 2 greased and floured 8x1 1/2- or 9x1 1/2-inch round baking pans.  Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick comes out clean.  Cool on racks for 10 minutes.  Remove from pans;  cool on on racks.  Serves 12.


(better homes and gardens NEW COOK BOOK)

banana & chocolate loaf

ingredients

serves 8

4 oz butter, softened

2 ripe bananas

1/2 cup golden superfine sugar

2 eggs

1 1/2 cups self-rising flour

1/4 cup unsweetened cocoa

1 tsp baking powder

1-2 tbsp milk

1/2 cup semisweet chocolate chips

method

1  Grease a 2-lb loaf pan.  Peel the bananas and place in a large bowl.  Mash with a fork.

2  Add the butter, sugar, and eggs, then sift the flour, unsweetened cocoa, and baking powder into the bowl.  Beat vigorously until smooth, adding enough milk to give a reluctant dropping consistency.  Stir in the chocolate chips.

3  Spoon the mixture into the prepared pan and bake in a preheated oven, 350 degrees for 50-60 minutes, or until well risen and the tip of a knife inserted in the center comes out clean.  Let stand in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

recipe from BEST EVER BAKING published 2011