Slow Cooker Cranberry Pork

Prep: 10 min. Cook: 6 hours Yield: 9-12 Servings

 Ingredients

•1 boneless rolled pork loin roast (3 to 4 pounds), halved

•2 tablespoons canola oil
•1 can (14 ounces) whole-berry cranberry sauce
•3/4 cup sugar
•3/4 cup cranberry juice
•1 teaspoon ground mustard
•1 teaspoon pepper
•1/4 teaspoon ground cloves
•1/4 cup cornstarch
•1/4 cup cold water
•Salt to taste

 Directions

•In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.

• Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm.

• In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

This was sooooooooo good!!!!! The meat fell off the bone it was so tender.  I think that this is the best slow cooker that I have made!!!

I was so sick last night.  I had stomach cramps felt like I was going to have the runs but didn’t.  I threw up once.  Not sure what the deal was.  I fell better today. Stomach is much better.  Bothers me some.  I was in so much pain that I kept Dan awake. 

I have to work on the 28^Th.  Really mad me mad.  I haven’t worked at all this Summer on Sunday and then some one invites me to a BBQ and guess what, I have to work!!! Go figure!!!  I know that I could use the money but it is the thought of the thing.  I guess we wont get any more invites L I know that If I worked any where else I would never get a weekend off.  So, I try to be grateful!!  If God wants me to go to this then He will cancel the event!!  That’s the only way I can look at this with a glad hart J

Dan is leaving for Montana this Thursday.  Going to see Superman!!  Five days of bachelorette!!!  Woo Ho!!!

Almond Sole Fillets

Prep/Total Time: 10 min. Yield: 4 Servings

  Ingredients

•1/3 cup butter, cubed
•1/4 cup slivered almonds
•1 pound sole fillets
•2 tablespoons lemon juice
•1/2 teaspoon dill weed
•1/4 teaspoon salt
•1/4 teaspoon pepper
•1/4 teaspoon paprika

 Directions

•In a microwave-safe bowl, combine butter and almonds. Microwave, uncovered, on high for 1-1/2 minutes or until almonds are golden brown.

• Place the fillets in a greased microwave-safe 11-in. x 7-in. dish. Top with almond mixture.

• In a small bowl, combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika. Cover and microwave on high for 4-5 minutes or until fish flakes easily with a fork.

This was very good!! It was so much that I could not eat it all.  We had baked potato and spinach

This is my first official dish that I have cooked at home in the microwave.  It was nice to be able to use the microwave since it was very hot.  Temperatures were over 80 yesterday.  Things are starting to cool off now.  Mid 70’s to low 70’s.  That’s what I call Fran weather!!!

May possible be going down to the in-laws on Tuesday.  Not sure.  I think that Dan got upset with me because I told him that neither Dan or I have time for all his crap email.  A lot of stuff about gun control, Muslims, and a lot of chain mail.  “please send this to every one you know so that I can get other peoples email addresses” Some of the stuff he sent was cute and I didn’t mind it. 

Ravioli With Red Clam Sauce

Total Time:25 Min's Prep Time: 15 Min's Cook Time: 10 Min's Servings: 3

 Ingredients:

1 (9 ounce) package  refrigerated cheese ravioli  

1 (14 1/2 ounce) can stewed tomatoes  

1 (6 1/2 ounce) can minced clams  

1  medium zucchini, halved lengthwise and thinly sliced  

2  teaspoons  dried Italian seasoning, crushed  

1 (8 ounce) can tomato sauce  

1  tablespoon cornstarch  

 grated Parmesan cheese

Directions:

1. Prepare ravioli by following the package directions.

2. Meanwhile, in a saucepan, combine the stewed tomatoes, undrained clams, zucchini, and Italian seasoning.

3. Bring to a boil; lower heat and simmer, uncovered, for 1 minute.

4. Stir together the tomato sauce and cornstarch until blended.

5. Add to hot mixture; cook and stir over medium heat until thickened and bubbly.

6. Cook and stir for 2 more minutes; adjust seasoning to taste with salt/pepper, if needed.

7. Serve clam sauce over hot cooked ravioli.

8. Sprinkle with Parmesan cheese.

This was very good!!  We had a salad and French bread with it.

Talked with Mon yesterday.  She is still in a lot of pain.  I wish that they could do something for her!!
I will be going to see the Superman movie with Jayne on the 25^Th. I will have five days by myself.  Dan is going to Montana with his Mom.  I hope that they have a nice time!!! 

We had a nice time on the fourth of July.  Mostly stayed home.

Scallop Mac & Cheese

Prep: 35 min. Bake: 15 min. Yield: 5 Servings

 Ingredients

•2 cups uncooked medium pasta shells
•1/2 cup butter, divided
•1 cup French bread baguette crumbs (I did not toast the crumbs)
•1 pound bay scallops
•1 cup sliced fresh mushrooms
•1 small onion, chopped
•3 tablespoons all-purpose flour
•3/4 teaspoon dried thyme
•1/4 teaspoon salt
•1/8 teaspoon pepper
•2 cups whole milk
•1/2 cup white wine or chicken broth
•2 tablespoons sherry or chicken broth
•1 cup (4 ounces) shredded Swiss cheese
•1 cup (4 ounces) shredded sharp cheddar cheese

Directions

•Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted.

• In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes or until firm and opaque. Remove and keep warm. Melt remaining butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended.

• Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir pasta and scallops into sauce.

• Divide among five 10-oz. ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Spoon onto plates if desired

This was good!! I should have measured out the pasta.  I dumped the whole box in the sauce.  Dan would have added shrimp and bacon.

I think that I have the weekend off.  I hope so.  Dan is going to Costco to get his hearing aids.  Much cheaper than group health!! It also includes a remote control.  I never though about how hard it would be to adjust the volume on a hearing aide!!  Shows you what I know.

Mom is still in a lot of pain.  I wish that they could do something to help her. 

My eyes are sure drying out.  It is really starting to bother me.  May have to go back to the doctor.  I will see how it goes.  

Crunchy Pea Salad

Prep/Total Time: 10 min. Yield: 6-8 Servings

 Ingredients

•1 package (16 ounces) frozen peas, thawed

•1 cup chopped cauliflower
•1 cup diced celery
•1 cup slivered almonds
•1/4 cup sliced green onions
•1 cup Hidden Valley® Ranch
•1/2 cup sour cream
•1/2 teaspoon dill weed
•1/4 teaspoon salt
•1/8 teaspoon pepper
•Lettuce leaves, optional

Directions

•In a large bowl, combine the first 10 ingredients. Cover and chill until serving. Serve on lettuce if desired.

This was very good.  Dan said that he would add bacon.  We forgot about the lettuce.  I had it with the lettuce the next day and it was good with it as well.

Balsamic Chicken Pasta Salad

Prep/Total Time: 25 min. Yield: 8 Servings

 Ingredients

•3 cups uncooked bow tie pasta (I measured out the pasta) 

•4 cups cubed cooked chicken breast (I steamed the chicken)
•2 cups chopped tomatoes
•1/2 cup chopped red onion (used green onion)
•4 Wright® Brand Bacon strips, cooked and crumbled (I used regular bacon)
•1/4 cup crumbled Gorgonzola cheese (I used goat cheese)
•1/2 cup olive oil
•1/4 cup minced fresh basil
•1/4 cup balsamic vinegar
•2 tablespoons brown sugar
•1 teaspoon minced garlic
•1/4 teaspoon salt
•1/4 teaspoon pepper
•1/2 cup grated Parmesan cheese

Directions

•Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese.

• In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

This was really good.  We enjoyed it especially because it was very hot out!!

Home-Made Coffee Liqueur

PREP 10 Min's  COOK 10 Min's READY IN 14 DAYS  Makes 15 Servings

5 cups water

 3 cups white sugar
 1/4 cup instant coffee granules
 1 (750 milliliter) bottle rum (dark or light)
 2 teaspoons vanilla extract

Directions

1. Stir the water, sugar, and instant coffee together in a saucepan over high heat until the sugar dissolves and the mixture boils. Remove from the heat, and cool 30 to 45 minutes. Stir in the rum and vanilla. Using a funnel, pour into 3 clean wine bottles. Seal, and store in a dark, cool place at least 2 weeks before drinking.

Boy was this good!!  After two weeks we opened our first bottle!!  It is great with ice cream!!