Month: October 2010

Daily Thoughts

Fair Day

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It is the PERFECT day to go to the fair. Weather is gorgeous and Randy is taking half a day off for us to go experience the sounds and taste of the Texas State Fair! We will arrive around 4 and dive immediately into our yearly traditions of corny dog first and head on over to the bird show. If any of you have tasted any of the new “fried foods” that are there this year, let me know. Last year, we tried the “fried butter”, just to be sure we got our share of the most highly concentrated dose of cholestrol that day. We tried the fried oreo and the fried snickers, but we have gotten smart in our old age. We do our “tasting” early in the afternoon, so we have time to digest all the grease and take our TUMS with us instead of having to hurry home to swallow a whole bottle of them before hitting the bed. Otherwise we would be up all night with heartburn and wonder why we tasted all the “fun new tastes of the fair”.

So, we will be off……….riding the ferris wheel at night to take in all the beautiful lights of the park, coming home with an additional 5 lbs each and telling ourselves we will never eat that much again, well….at least until fair time next year!

Meats

Mustard-Glazed Pork Tenderloin

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You will love this. It has a little bite to it and it is just so easy. A great recipe when trying to impress the boss or mother-in-law

1 (8 oz) jar Dijon mustard (1 cup)

1/2 cup orange juice

2 tables creole seasoning

1 1/2 lb pork tenderloins

Stir together first 3 ingredients. Place pork in a shallow dish or a zip-top plastic freezer bag; pour mustard mixture over pork. Cover or seal and chill 2 hrs, turning occasionally.

Remove pork from marinade, discarding marinade.

Grill, covered with grill likd, over medium-high heat 350-400 degrees 10 – 12 min on each side or until a meat thermometer inserted into thickest portion registers 155.

Remove from grill; let stand until thermometer registers 160. Let stand 5 more min before slicing. Garnish, if desired with fresh thyme springs and a couple slices of organges.

Serve with potato casserole which is found under starces on this blog and fresh green beans with mushrooms.

Casseroles

Caramelized Onion Macaroni and Cheese

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Doesn’t this weather just invite the comfy foods like mac and cheese? This new recipe out of Southern Living from 2006 is a keeper. It takes it to a whole new level.

1 (8 oz) package large elbow macaroni

2 tables butter

2 large onions, thinly sliced

1 tsp sugar

1 (16 oz) block white cheddar cheese, shredded

1 cup (4 oz) shredded Parmesan Cheese

32 saltine crackers, finely crushed and divided

6 large eggs

 4 cups milk

 1 tsp salt

1/2 tsp pepper

2 tables melted butter

Prepare macaroni according to package directions; drain and set aside

Melt 2 tables butter in a large skillet over medium high heat. Add sliced onions and 1 tsp sugar. Cook, stirring often, 15 to 20 min or until onions are caramel colored. Layer half each of macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13×9 baking dish. Layer with remaining macaroni, onions and cheeses.
Whisk together eggs and next 3 ingredients; pour over macaroni mixture. Stir together reamining cracker crumbs, melted butter andsprinkle evenly over macaroni mixture. Bake at 350 for about 1 hour or until golden brown and set. Let stand 10 min before serving.

Desserts

Peanut Butter Surprise Cupcakes

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3/4 cup butter, softened

2 cups sugar

3 large eggs

1 cup creamy peanut butter

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 tsp vanilla

24 chocolate kisses

powdered sugar for sprinkling on top

Beat butter with mixer until creamy. Gradually add sugar beating until light and fluffy. Add eggs, 1 at a time, beating after each.  Add peanut butter, beating until smooth.

Combine flour, baking soda and salt; add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.

Spoon 2 tables batter into each of 24 paper baking cups in muffin pans. Place 1 chocolate kiss on it’s side in center of batter in each cup. Top evenly with remaining batter (about 2 tables) per cup,  covering kisses.

Bake at 375 for 18 to 20 min ur until golden brown. Let cool in pans on wire racks 5 mins. Remove from pans and cool on wire racks. Dust with confectioners sugar. Serve warm or at room temp.

*Peanut Butter-Jam Surprise Cupcakes

Prepare batter as directed. Replace kisses with1 rounded teas of your favorite jam. Follow directions as directed above to cover jam. Bake and cool as directed.

This recipe was taken from a Southern Living a few years back and our family loves these simple yummy little cupcakes.