Tangy Pork

1 lb tenderloin


¼ c honey
2 T apple cider vinegar
1 T Dijon mustard
½ t paprika

Place tenderloin on rack in pan. Mix together other ingredients.


Spoon onto tenderloin. Bake at 350o for 30 minutes. Continue

basting during cooking.

GOOEY BUTTER CAKE

GOOEY BUTTER CAKE


Ingredients:

Cake:

1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter, melted



Filling:

1 8-ounce package cream cheese, softened

2 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 16-ounce box powdered sugar



Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling: In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Chicken Mozzarella Bake

Chicken Mozzarella Bake


Serves: 4 Prep time: 15 Meal Occasion: Main Dish, Lunch, Dinner Cuisine Type: Italian, American Ingredients

1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice

1 whole chicken cut up

2 cups mozzarella cheese

1 can diced tomatoes

2 cups hot water

3 Tbsp. oil

1 envelope onion soup mix

salt and pepper



Instructions

1. Preheat oven to 350 degrees F.

2. In a large skillet heat the oil and sear the chicken pieces until brown, remove and set aside.

3. In a 2.2-quart Dutch oven or 9-inch square casserole dish combine the diced tomatoes, water, rice, soup mix and salt and pepper, mixing well.

4. Place chicken pieces into the rice mixture, cover with foil and bake for 45 minutes.

5. After the bake time is over, remove the cover and sprinkle cheese over the top. Return to oven and bake for 15 more minutes.

Shepherd's Pie

30 Minute Shepherd's Pie


Recipe courtesy Rachael Ray


Serves: 4 servings.

Ingredients

•2 pounds potatoes, such as russet, peeled and cubed

•2 tablespoons sour cream or softened cream cheese

•1 large egg yolk

•1/2 cup cream, for a lighter version substitute vegetable or chicken broth

•Salt
•1 tablespoon extra-virgin olive oil, 1 turn of the pan

•1 3/4 pounds ground beef
•1 carrot, peeled and chopped

•onion powder
•2 tablespoons butter

•2 tablespoons all-purpose flour

•1 cup beef stock or broth

•2 teaspoons Worcestershire, eyeball it

•1/2 cup frozen peas, a couple of handfuls

•1 teaspoon sweet paprika

• 1 cup shredded cheddar cheese

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika then cheese and bake 350 until cheese is melted.

Pizza Dough

Pizza Dough


Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000



Serves: dough for 4 small pizzas.

Ingredients

•1 package active dry or fresh yeast

•1 teaspoon honey

•1 cup warm water, 105 to 115 degrees F

•3 cups all-purpose flour

•1 teaspoon kosher salt

•1 tablespoon extra-virgin olive oil, plus additional for brushing

Directions

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

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Easy Pizza Sauce

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

2 tsp oregano

1 teaspoons garlic powder

1 teaspoon ground paprika

1/2 tsp sugar

1/2 tsp onion powder

Butter Dill New Potatoes

Butter Dill New Potatoes
About 3 pounds new potatoes (5-6 cups cubed)
1 stick butter or margarine (whichever you have on hand)
1 tsp salt
1 tsp Dill
Wash and quarter potatoes, place in a pot and cover with water. Bring to a boil and cook until fork tender. Drain.
In microwave safe dish, place butter, salt, and dill. Microwave just until butter is melted. Stir. Pour over drained potatoes. Stir to coat well. Serve warm.