YORKSHIRE PUDDING/Popovers

ngredients 2 eggs 1 cup Gold Medal™ all-purpose flour 1 cup milk 1/2 teaspoon salt Directions 1 Heat oven to 450ºF. Generously grease 6-cup popover pan or six 6-ounce custard cups. 2 Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full. 3 Bake 20 minutes. 4 Reduce oven temperature to 350ºF. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. I made four larger ones, and took out of oven early.

Pork Steak with Apple and Sauerkraut

Spray bottom of rectangular banking pan with PAM. Brown four pork steaks. While browning, slice one onion, separate the rings and set the rings on the bottom of pan. Place the steaks over the onions and sprinkle with pepper. Slice an apple thinly and place on top of the steaks. COVER with foil and bake at 375 for 35 minutes, then take out of oven. Place some prepared sauerkraut around and between the steaks and drizzle bbq sauce over the steaks (not a whole lot)and then bake for another fifteen to twenty minutes. I took the foil off for the last five minutes. DELICIOUS! Most likely you could make a gravy with the juices I served with baked potatoes and butternut squash and extra bbq sauce for the pork.

Pulled Pork with Cornbread Topping and Pumpkin Pie Pudding (Crockpot)

I had lots of leftover pork roast that I thought was dry and needed something to do with it. This is my own creation (using some ideas that were not all that original) In my dutch oven (on top of the stove) I put two cans of root beer and one jar of chili sauce and cooked until it thickened (this took close to an hour) I shredded the pork and stirred some of the sauce into it and put in the bottom of a rectangular pan. (use PAM on the bottom) Then I mixed up one box of JIFFY CORN Muffin mix, but added some applesauce to make it a bit more moist than usual. Spread this on top, bake for twenty minutes at 400 degrees. It actually came out a bit dry but I put some of the BBQ sauce on the table. It wasa delicious(I think its the sauce). I served with sweet potatoes and roasted vegetables. For desert I made this in the crockpot 1 can (15 ounces) solid-pack pumpkin 1 can (12 ounces) evaporated milk 3/4 cup sugar 1/2 cup biscuit/baking mix 2 large eggs, beaten 2 tablespoons butter, melted 2-1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla extract Directions In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings. Served with Cool Whip....very good!

APPLE CINNAMON PORK LOIN (crockpot)

I found this recipe in the local newspaper and thought I would like it, so I tried it. I followed it exactly but I did not do the last step which involves cooking down the juices. 1 boneless pork loin roast (2 to 3 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon canola oil 3 medium apples, peeled and sliced, divided 1/4 cup honey 1 small red onion, halved and sliced 1 tablespoon ground cinnamon Directions Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit. Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon. Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm. Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired. Yield: 6 servings. I found it to be too dry. Perhaps the sauce would have helped.

LASAGNA ROLLUPS (from Family Circle)

Lasagna Roll-Up Casserole 2 1/2 cups beef mixture, from Slow Cooked Peppery Beef and Fusilli, gently heated 2 cups shredded mozzarella 1 cup ricotta 2 cups jarred marinara sauce, heated 12 lasagna noodles (from a 16 oz pkg), cooked per pkg directions 2 tablespoons grated Parmesan Directions Lasagna Roll-Up Casserole Heat oven to 375 degrees. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a large bowl, gently fold together beef mixture, 1/2 cup of the mozzarella and the ric tta. Spread 1 cup of the marinara in bottom of prepared dish. Place a cooked noodle on a flat work surface and spread about 1/4 cup of the beef and cheese mixture over the top. Roll up from a short end and place, seam side down, in baking dish. Repeat with remaining noodles and beef mixture. Spoon remaining marinara over roll-ups. Scatter remaining 1 1/2 cups mozzarella over sauce and sprinkle with Parmesan. Cover dish with foil and bake at 375 degrees for 30 minutes. Remove foil and bake 15 minutes more. Cool slightly and serve.

Slow Cooked Peppery Beef and Fusilli

Slow Cooked Peppery Beef and Fusilli 2 1/4 pounds beef chuck roast 1 1/4 teaspoons salt 1/2 teaspoon finely ground black pepper 1 tablespoon canola oil 2 cups grape tomatoes 1 1/2 teaspoons coarsely ground black pepper 1 bag (5 oz) baby spinach 1 pound fusilli pasta 2 tablespoons olive oil 2 tablespoons balsamic vinegar Directions Slow Cooked Peppery Beef and Fusilli Season beef with 1 tsp of the salt and the finely ground black pepper. In a large skillet, heat canola oil over medium-high heat. Add beef; sear on all sides, about 10 minutes. Coat slow cooker bowl with nonstick cooking spray. Add beef and distribute tomatoes around the sides. Sprinkle 1/2 tsp of the coarsely ground pepper over beef. Cover and slow cook on HIGH for 6 hours. Remove beef to a cutting board and shred with 2 forks. Return to slow cooker and stir in spinach until wilted. Add 1/2 tsp of the coarsely ground black pepper. Reserve 2 1/2 cups of the mixture for Lasagna Roll-Up Casserole. Meanwhile, cook pasta following package directions, about 11 minutes. Drain and reserve 1/2 cup pasta cooking water. Toss pasta with remaining 2 1/2 cups beef mixture and pasta water. Spoon pasta into a serving bowl and stir in olive oil, vinegar and remaining 1/4 tsp salt. Sprinkle remaining 1/2 tsp coarsely ground pepper over the top. Serve immediately. MY ROAST WAS a little bit bigger I cut two onions into three parts and placed them in the crockpot under the roast and I only used about a half a pound of pasta, and half the amounts of OO and vinegar. It was a bit on the bland side so I added extra spice to it.

Vegetable/Cheese Quiche

http://www.bettycrocker.com/recipes/impossibly-easy-vegetable-pie/569664c4-c405-4f0b-9fb6-720fd41bae39 I had a lot of the Vegetable Orzo dish that I made the other day left over and was wondering what to do with it, and I thought about QUICHE (the impossible way, of course). I substituted the veg/orzo mixture for the vegetables in this recipe and made it.