Healthy 5 Ingredient Granola Bars

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Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Pork Tenderloin With Apple-Mustard Sauce

2 pork tenderloins (12 oz/340 g each)
Salt and freshly ground black pepper

Sauce
1 Tbsp butter
1/3 cup finely minced shallots
2 Tbsp grated gingerroot
1 tsp minced garlic
1/3 cup apply jelly
3 Tbsp Dijon mustard
2 Tbsp cider vinegar
1/4 tsp salt and freshly ground black pepper
1/4 cup light sour cream

Before grilling pork, get all of the sauce ingredients ready so you can whip up the sauce while the cooked pork is resting. 

Preheat grill to medium-high heat. Sprinkle port with salt and pepper. Place pork on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill pork for about 16 minutes, turning occasionally. The outside should be nicely browned and the centre should just have a trace of pink. Transfer pork to a plate, cover with foil, and let rest while you make the sauce. (You could also roast pork in the oven: brush pork lightly with olive oil, then sprinkle with salt and pepper. Roast at 350 deg F for about 40 minutes).

To make sauce, melt butter in a small non-stick skillet over medium heat. Add shallots, gingerroot and garlic. Cook and stir until shallots begin to soften, about 2 minutes. Be careful not to burn them. 

Add apple jelly, Dijon mustard, vinegar, salt and pepper. Mix well. Cook and stir for 3 minutes, until jelly completely melts and sauce begins to thicken. Reduce heat to low if it's bubbling too much. Remove from heat and stir in sour cream. 

To serve pork, slice it thinly and arrange on a small platter. Drizzle sauce over pork.

Normandy Pork with Apples, Celery and Walnuts

Oven Temp: 325 deg F (160 deg C)

2 Tbsp oil
500g pork fillet, trimmed of visible fat and cut into cubes
8 celery stalks, cut across into 5 cm lengths, leaves reserved and chopped
1 onion, roughly chopped
1-3/4 cup dry cider or apple juice
1 bay leaf 
pepper to taste
1-1/2 cups long grain rice
4 cups boiling reduced-salt chicken stock
3 crisp dessert apples, preferably red-skinned
3/4 cup broken walnuts

Heat the oil in a flameproof casserole dish, add the pork and fry, stirring frequently for 5 minutes or until browned on all sides. Add the celery and onion and fry gently for about 10 minutes or until softened. Pour in the cider or apple juice and add the bay leaf. Season with pepper. Bring to a boil, then cover the casserole and transfer to the oven. Cook the casserole for 1-1/4 hours or until the pork is tender.

About 40 minutes before the pork is ready, place the rice in an ovenproof dish and pour over the boiling stock. Stir well, then cover and place in the oven to cook with the pork.

About 25 minutes before the end of the cooking time, quarter and core the apples but do not peel them. Slice the quarters thickly, then add to the pork and continue cooking. 

Meanwhile, heat a small frying pan over medium heat, add the walnuts and cook, stirring, until lightly toasted. When the pork is tender, stir in the walnuts and taste for pepper. Garnish with the chopped celery leaves and serve hot, with the rice.

Variations: Add 1 chopped garlic clove and 1 tsp chopped fresh ginger to the onion and use freshly squeezed orange juice instead of the apple cider or juice. Replace the apple slices with the segments of 2 oranges, adding them 10 minutes before the end of the cooking time. Garnish the casserole with shreds of orange rind. Cook the rice in a mixture of orange juice and vegetable stock.

Hawaiian Sausage Combo for the Slow Cooker

20 oz can pineapple chunks, drained
17 oz can sweet potatoes, sliced 1 inch thick
12 oz package fully cooked smoked sausage links
2 Tbsp cornstarch
1/4 tsp salt
1 Tbsp butter

In crock pot place drained pineapple, potatoes and sausage. In saucepan stir together the cornstarch and salt. Gradually blend in 1 cup water. Cook and stir until thickened and bubbly, cook and stir 1 minute more. Remove from heat, stir in butter. Pour sauce over mixture in cooker. Cover and cook on high for 3 hours. Skim off excess fat. Stir before serving. Makes 4-6 servings.

Salsa Cheeseburgers

1 egg
1/4 cup salsa
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp pepper
1/4 cup fine dry bread crumbs
1 lb ground beef
1/2 cup grated cheddar cheese

In a large bowl, whisk egg with salsa and seasonings. Stir in bread crumbs. Add meat and work with a fork until blended. Work in cheese. Shape into 4 burgers, about 3/4 inch thick. Then barbecue, turning once, about 8 minutes a side for well done burgers.

Baked Hamburger

Temp: 350 deg F   Time: 1 hour

Hamburgers:
1 lb ground beef
1 small onion
1/2 cup bread crumbs
1/4 cup milk
salt & pepper to taste

Sauce:
3/4 cup water
1/4 cup sugar
1 tsp vinegar
1/4 cup ketchup
1 tsp mustard
3/4 tsp salt

Shape patties. Place in shallow pan and pour sauce on top. Bake.