Thursday, September 29, 2011

Teriyaki Pork Tenderloin

This is a quick and easy (and delicious) weeknight dinner using my favorite cut of pork. If you made the marinade in the morning and let the pork sit in it all day, you could have dinner on the table in less than an hour that night. (Significantly less if your oven isn't a slow heater-upper like mine!)

To make the marinade, combine the soy sauce,

olive oil, brown sugar, garlic, pepper and ginger

in a small measuring cup and whisk well to combine. Place the pork in a resealable plastic bag, and pour the marinade over it. Put the bag in the fridge and let the pork marinate for 8 hours or overnight. When you're ready to cook, place the pork on a greased baking sheet

and bake for 25-30 minutes or until the internal temperature is at least 145 degrees. (The internal temperature will increase as it sits, and 145 degrees is the new recommendation for pork.)

Let the pork rest for about 10 minutes, then slice on a cutting board

before arranging on a platter to serve.

One year ago: Green Beans with Pine Nuts
Two years ago: Cucumber Dill Shrimp Dip

Find more inspiration at It's a Keeper, Full Plate Thursday, Pennywise Platter, Turning the Table Thursday, Fusion Fridays, Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fat Camp Friday.

Teriyaki Pork Tenderloin

5 Tbsp. soy sauce
2 Tbsp. olive oil
2 garlic cloves, minced
2 tsp. brown sugar
1 tsp. ginger
1 tsp. coarsely ground pepper
2 (about 1 pound each) pork tenderloins

In a large resealable plastic bag, combine soy sauce, oil, garlic, brown sugar, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Place the pork in a baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 for 25-35 minutes or until a meat thermometer reads 145 degrees F. Let stand for 5-10 minutes before slicing. Serves 6.

Monday, September 26, 2011

Peach Coffeecake

I really love making coffee cakes - they are so impressive but they're not difficult to make! So you get lots of praise and accolades for not working too hard! This one is no different. Filled with yummy peaches (and frozen so you can make it year round) and topped with a sweet icing, it's the perfect excuse to eat cake for breakfast. (Not that any of us need an excuse.)

Start by beating the eggs. Then combine the milk, oil, yogurt and vanilla

and add it to the beaten eggs.

Mix until combined, then add the sugar,

flour, salt, baking powder and baking soda.

Mix this just until incorporated, then pour it into a greased springform pan.

For the topping, combine the peaches, melted butter, cinnamon,

brown sugar,

nutmeg and flour, and stir until combined. Spoon this over the batter

all the way to the edges!

Bake for 55-60 minutes then cool in the pan for about 15 minutes.

Remove the sides of the pan and continue to cool on a wire rack.

While it cools, make the icing! Combine the vanilla, melted butter and powdered sugar.

It will be crumbly, but that's ok. Now add the milk, just a little at a time, until the icing is drizzable. (Is that a word?) Drizzle over the cake

until it's covered and beautiful!

Pour a cup of coffee and tea, and you're all set. Better yet, invite some friends over and impress them with your beautiful, delicious cake. (And don't tell them how easy it is!)

One year ago: Fish Tacos
Two years ago: Beef with Broccoli

Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2), Tasty Tuesday (#3), Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Let's Do Brunch, What's on the Menu Wednesday.

Peach Coffee Cake

2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla
1/2 cup peach yogurt
3 cups flour
1 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

16 oz. frozen peaches, thawed and diced
2 Tbsp. butter, melted
1 cup brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 Tbsp. flour

1 Tbsp. butter
1 tsp. vanilla
3/4 cup powdered sugar
2-3 tsp. milk

Beat eggs with an electric mixer for two minutes. Add milk, oil, vanilla and yogurt; mix for another minute. Add flour, sugar, baking powder, salt and baking soda. Mix just until incorporated.

Pour into a greased 9" springform pan and set aside.

Place diced peaches into a large bowl and stir in the melted butter, brown sugar, cinnamon, nutmeg, and flour. Spoon topping evenly over batter.

Bake at 350 for 55-60 minutes or until golden brown and a tester comes out clean. Allow to cool for 15 minutes in the pan then remove the pan sides.

While the cake is cooling, prepare the icing. Melt the butter then add the vanilla.
Slowly stir in powdered sugar and then add the milk, one teaspoon at a time, until it is smooth and creamy. Drizzle icing on top of cooled cake. Serves 12.

Adapted from Flour Me with Love

Thursday, September 22, 2011

Dalmatian Bars

These are some of the best bars ever, so I wanted to bring them to your attention if you missed them the first time. Chocolatey brownies filled with white chocolate chips and macadamia nuts... it will be hard to share these, but you should! Cause then you'll receive lots of compliments!

This is a recipe repeat. For full step by step instructions, visit the original post.

One year ago: Poppyseed Bread
Two years ago: Pumpkin Muffins

You can find more great stuff at It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Foodie Friday, Friday Food, Food on Fridays, Fusion Fridays, Fat Camp Friday, Bake with Bizzy, Sweet Tooth Friday, Friday Potluck, Sweets for a Saturday, Crazy Sweet Tuesday.

Dalmatian Bars
4-1 oz. squares unsweetened chocolate
3/4 cup butter
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 3/4 cups sugar
4 eggs
2 tsp. vanilla
3/4 c. chopped macadamia nuts
1 c. white chocolate chips

Melt the butter and the chocolate, stirring often, until smooth. In a small mixing bowl, combine the flour, baking powder and salt. In a large mixing bowl, combine the sugar, eggs and vanilla. Add the chocolate to the sugar mixture and stir until well blended. Gradually add the dry ingredients and mix well. Stir in the nuts and ½ cup of the chips.

Spread the batter into a greased 9x13 pan. Sprinkle the remaining chips over the top. Bake at 350 for 20-25 minutes.

Cool completely before cutting into bars. Makes 24.

Monday, September 19, 2011

Pumpkin Seed Crusted Tilapia

It's another Secret Recipe Club Reveal Day! I was so excited to find this great recipe on Jane Deere's blog. She has a beautiful blog, and lots of great recipes, but this one was especially enticing to me as I recently ordered a similar dish at a restaurant. I love being able to recreate restaurant dishes at home, so out of all Jane's recipes, I had to select this one.

And the bonus? It is QUICK and EASY to prepare! And good for you!

Start by combining the chopped pumpkin seeds,

butter, cheese, garlic, chives,

and cayenne.

Mix this up to combine all the ingredients. Place the fish on a greased baking sheet, then spread with the mayo.

Press the seed mixture onto each filet.

That's it! Now all you have to do is bake it for 20-25 minutes or until it flakes easily with a fork.

This is a great weeknight recipe to have in your repertoire, and would be equally wonderful served to company.

There are a lot more recipes featured today to explore. See the links below!

One year ago: Peanut Butter Cupcakes
Two years ago: Caramel Banana Sundaes

Pumpkin Seed Crusted Tilapia

1/2 cup pumpkin seeds, toasted and chopped
1/2 cup grated Parmesan
2 Tbsp. butter, softened
2 cloves garlic, minced
1 tsp. dried chives
1/2 tsp. cayenne pepper
2 Tbsp. mayonnaise (light is ok)
6-6 ounce tilapia fillets

In a small bowl, combine pumpkin seeds, parmesan, garlic, chives, cayenne pepper and butter. Mix well.

Place fish, skin side down, on a greased cookie sheet. Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish.

Bake at 400 for 20-25 minutes or until fish flakes with a fork. Serves 6.

Wednesday, September 14, 2011

Cherry Bread

Here's one more recipe using one of the summer's best fruits. As summer comes to a close, I get a little sad to say goodbye to fresh cherries, peaches and strawberries. But I also am antsy to bake with pumpkin, apples and pears! But before we switch gears, here's a last cherry recipe.

You don't even need a mixer for this - you can just whip it up with a wooden spoon. In a large mixing bowl, combine the flour, whole wheat flour,

baking powder and soda, sugar, salt and cinnamon.

In a measuring cup, combine the applesauce, oil, maple syrup and vanilla. Pour this into the flour mixture

and stir until combined. Then add the lightly beaten eggs,

and stir until all the dry ingredients are moistened. Fold in the cherries.

Pour the batter into a greased 9-inch loaf pan

and bake for 50-60 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes then remove to a wire rack to cool completely.

One year ago: Whole Grain Berry Biscuits
Two years ago: Apple Pie Muffins
There's definitely a breakfast theme here!

Find more great ideas at What's Cooking Wednesday, These Chicks Cooked, Cast Party Wednesday, Foodie Wednesday, Let's Do Brunch, Recipes I Can't Wait to Try, What's on the Menu Wednesday, It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Friday Food, Food on Friday, Foodie Friday, Fusion Fridays , Fat Camp Friday.

Cherry Bread

2 cups pitted, chopped cherries
1 cup whole wheat flour
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup sugar
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup applesauce
2 eggs
1 tsp. vanilla

In a large mixing bowl, combine the whole wheat flour, flour, baking powder, baking soda, salt, cinnamon and sugar. In a large measuring cup, combine the oil, syrup, applesauce, eggs and vanilla. Whisk well to combine.

Pour the wet ingredients into the dry and stir just until combined. Fold in the cherries.

Pour the batter into a greased loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted into the center comes out clean. Serves 10.

Monday, September 12, 2011

Peanut Butter Chocolate Pretzel Bars

As soon as I saw the recipe for these bars, I knew I wanted to try them. They reminded me of my favorite Christmas-time treat, chocolate peanut butter caramel pretzels. When I was visiting family over Labor Day, I used them as the guinea pigs for this recipe. And I also got assistance from my nephew - what fun! (Everyone liked these bars, especially the kids, who ate the chocolate topping off first, every time!)

Start by making the crust. Finely chop the pretzels in a food processor. If you don't have one, you can just put the pretzels in a zip top bag and crush them with a rolling pin or other implement. Combine the chopped pretzels

with the melted butter

and sugar. Stir well to coat all the pretzels then press the crust into a greased 8-inch baking dish.

Bake the crust for 10 minutes and then let it cool. To make the peanut butter layer, combine the peanut butter, butter, brown sugar and powdered sugar in a large mixing bowl. (Note my trusty assistant, stirring away!)

Mix at medium speed until the mixture is completely smooth.

Press the peanut butter mixture over the pretzel crust. You'll need to use your fingers!

Don't forget to lick the spatula!

Put the bars in the fridge to firm up a bit while you make the chocolate topping. For the topping, pour the milk chocolate chips and the semi sweet chocolate chips

into a large measuring cup. Add the butter, and microwave on medium power for 1 minute. Stir, then microwave at 30 second intervals, stirring between each, until the chocolate is melted. Stir until smooth. Then pour over the peanut butter layer.

Use a spatula to spread the chocolate to the edges.

Refrigerate the bars for at least an hour, or overnight, to firm up. You'll want to cut these in small pieces; they are very rich!

One year ago: Chicken Alfredo Pizza
Two years ago: Shrimp Risotto

Find more great ideas at Mangia Monday, Mouthwatering Monday, Menu Monday, Your Recipe, My Kitchen, Make a Food "E" Friend Monday, Tempt my Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday, Tasty Tuesday #2, Sweet Treats Thursday, Sweets for a Saturday.

Peanut Butter Chocolate Pretzel Bars

1 3/4 cup Pretzel Crumbs
6 Tbsp. Butter
3 Tbsp. sugar

Peanut Butter Layer:
1/2 cup brown sugar
1 2/3 cup powdered sugar
1 cup creamy peanut butter
1/4 cup butter

Chocolate Layer:
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
2 Tbsp. butter

In a food processor grind pretzels until they are fine crumbs. (Or place the whole pretzels in a large zip top bag and crush with a rolling pin.) In a bowl combine the pretzel crumbs, melted butter and sugar. Press pretzel mixture into a greased 8" baking dish until evenly distributed.

Bake at 350 for 10 minutes, or until golden brown. Remove and set aside to cool.

For the second layer, combine brown sugar, powdered sugar, peanut butter and butter in a large bowl. Mix with an electric mixer until smooth. Spoon the peanut butter mixture over the pretzel crust. Spread peanut butter evenly over the crust - you can use a spoon or your fingers. Place in fridge to cool while you prepare the chocolate layer.

For the topping, in a large microwavable bowl (or large measuring cup) combine chocolate chips (2 kinds!) and butter. Microwave 1 minute then stir. Repeat at 30 second intervals until chocolate is melted.

Pour chocolate over the peanut butter layer then use a spatula to spread the chocolate evenly over the peanut butter layer. Replace back in the fridge for 1 hour or more until chocolate is set. Makes 20 bars.

Thursday, September 8, 2011

Banana Scones

If you've read here very much, you know that I am always excited to find recipes to use up over-ripe bananas. When I had Kate's blog as part of the Secret Recipe Club a few months back, I couldn't choose between the mint chocolate chip ice cream and these banana scones. So I made both. These are a wonderful breakfast or treat any time of day, and the peanut butter-laced icing really sets them apart.

I like to make scones in the food processor because it makes cutting in the butter so easy. If you don't have a food processor, just use a large mixing bowl and a pastry blender, two knives, or your fingers to cut in the butter.

Start by combining the flour, sugar, baking powder, salt and brown sugar in the bowl.

Add in the nutmeg and the cinnamon.

Pulse this just until it's mixed together. (Or just whisk together in a large mixing bowl.) Cut up the butter into small pieces.

Add it to the dry ingredients

and pulse until the mixture resembles coarse crumbs. (Or use your fingers like I did in the fruit crisp.)

In a small bowl or large measuring cup, lightly beat the egg, then blend in the banana and half and half.

If you've been using the food processor, transfer the dough to a large mixing bowl and then add the wet ingredients to the dry.

Mix this up just until the dry ingredients are moistened.

Now pat out the batter into a circle on a floured surface. If the dough is too sticky, add a little more flour.

Cut the circle in quarters, then cut each quarter in half. Gently transfer each piece onto a parchment paper-lined baking sheet. I found it easiest to use a pie server for this.

You should be able to fit all 8 on one baking sheet. Make sure they're not touching.

Bake the scones for 13-15 minutes or until lightly browned.

To make the icing, combine the peanut butter and powdered sugar.

Stir it up; it will be very crumbly.

Add the milk, just a teaspoon at a time, until the icing is a good drizzling consistency. Then drizzle over the scones.


One year ago: Frozen Tiramisu
Two years ago: Pineapple Zucchini Bread

There are more great recipes at Turning the Table Thursday, Sweet Treats Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays, Fat Camp Fridays, Bake with Bizzy, Let's Do Brunch, Friday Potluck , Sweet Tooth Friday , Sweets for a Saturday.

Banana Scones

2 cups flour
1/4 cup sugar
1/4 cup brown sugar
1 Tbsp. baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons cold butter, cut into small cubes
1/2 cup (about 1 regular size) mashed, super ripe banana
3 tablespoons half & half
1 egg, beaten

1/2 cup powdered sugar
1 tablespoon creamy peanut butter
1-2 tablespoons milk

Whisk flour, sugar, baking powder, cinnamon and nutmeg together in a large bowl or pulse in a food processor until mixed. Add the butter and pulse until the mixture is crumbly, similar to really coarse sand. (Or use using your fingers or a pastry blender to cut the butter into the flour mixture.)

In a separate bowl or large measuring cup, whisk the banana, half & half, and egg together. Add the wet ingredients to the dry and mix just until combined.
Turn the dough out onto a cutting board (it shouldn't be wet enough to stick to the board, but if it does, add a bit of flour). Form into a loose ball and flatten into a circle about 1 to 1 1/2 inches thick. Cut into quarters and cut each quarter in half (for 8 scones) and place (so they aren't touching each other) on a parchment paper-lined baking sheet.

Bake at 425 about 13-15 minutes, until light brown. Cool on a wire rack.
While the scones cool, make the icing. Whisk the peanut butter and powdered sugar together. Slowly add the milk a teaspoon at a time, making sure to blend in each teaspoon before adding more, until it runs off the whisk. Drizzle over scones when cool. Makes 8 scones.
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