1 bonless pork loin
2 16 oz. jars salsa
1/2 cup brown sugar
Combine all in a crockpot on Hi to cook all day.
Serve over rice.
Wednesday, May 21, 2008
Easy Carmel Popcorn
1 bag popped microwave popcorn-remove unpopped kernels
1/2 cup brown sugar
1 cube of butter
1/2 cup marshmallows
Place popcorn on a cookie sheet sprayed with non-stick cooking spray and set aside.
In a microwave safe bowl, place butter and sugar and microwave for 1 minute. Remove and stir and add marshmallows microwave for 1 minute. Stir and microwave 1:25 minutes, stir until well blended and pour over popcorn.
Optional mix ins:
mini M&M's
crushed peppermint pieces
nuts
1/2 cup brown sugar
1 cube of butter
1/2 cup marshmallows
Place popcorn on a cookie sheet sprayed with non-stick cooking spray and set aside.
In a microwave safe bowl, place butter and sugar and microwave for 1 minute. Remove and stir and add marshmallows microwave for 1 minute. Stir and microwave 1:25 minutes, stir until well blended and pour over popcorn.
Optional mix ins:
mini M&M's
crushed peppermint pieces
nuts
Thursday, April 24, 2008
Easy Molten Chocolate Cakes
Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Total Time:30 min
Makes:8 servings, one half molten cake each
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
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