Simple and Delicious Pork Tenderloins in Crockpot

This is my adapted recipe from on I found online at Salt and Lavendar.  It is so easy but so tasty. 
 
2 pork tenderloins about 1-2 pounds each
1/2 cup beef broth
4 Tablespoons brown sugar
1 teaspoon smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Italian seasoning 
1 teaspoon seasoned salt
1 teaspoon pepper
1 stick butter sliced into small pieces

Prepare the tenderloins by trimming off excess fat and the silver skin (the tough part that may cover some of each tenderloin).

Pour the beef broth into your slow cooker.

Add the spice rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt & pepper) to a small bowl and stir together. Using your hands, coat the tenderloins all over with the spice rub. You may want to do this on a plate with each tenderloin one at a time.

Add the pork tenderloins to your slow cooker, along with any excess rub that is on the plate. Place the butter pats on and around the tenderloins and close the lid.

Cook on low for 4 hours and check for doneness (150 degrees).  Cook on low until you reach this temperature.

Remove to cutting board and let rest for 15 minutes before slicing.



Toad in the Hole

 

In America, a Toad in the Hole generally refers to a slice of bread with a circle cut from the middle in which an egg is fried.  It is toasty and yummy.  But, the original Toad in the Hole is a British dish with is a type of Yorkshire egg pudding with sausages in the middle.  I found this recipe online at Taste of Home--called Grandmother's Toad in the Hole.  It is perfectly simple and delicious.  Great for breakfast, brunch, and dinner!


3 large eggs, room temperature
1 cup 2% milk (whole is good, too)
1/2 teaspoon salt
1 cup all-purpose flour
1 package (12 ounces) uncooked breakfast sausage links
3 Tablespoons olive oil
 
 Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into 3 pieces.
Place oil in a 12-in. nonstick ovenproof skillet—cast iron is best. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet; top with sausage pieces. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into 6 wedges. If desired, serve with butter and syrup.

Tomato Tart


I was looking for a recipe for some extra tomatoes that I had
when I found this recipe.  My daughter and I made with some minor changes.  We love it!  It is great for an appetizer, lunch with a side salad, or a meatless meal.  

2 cans crescent rolls
4 large tomatoes, sliced thin and seeded
2 cups of shredded Mozzarella cheese, divided
1/2 cup of shredded Parmesan cheese
2/3 cup of mayonnaise
1 teaspoon of minced garlic
1 teaspoon of Italian seasoning blend
1 small onion diced (We actually used 1/2 cup of pre-diced fresh seasoning of onions, celery, parsley, and bell pepper from the supermarket)
black pepper to taste

Preheat oven to 375 degrees.  While oven is heating, thinly slice tomatoes and remove seeds.  Place slices individually on paper towels to absorb some of the juice.  Place parchment paper on a 9x14 baking pan.  Roll out both cans of crescent, pressing seams to make one large rectangle pan.  Sprinkle 1 cup of the Mozzarella cheese on top of crust.  Arrange tomatoes in single layer on top of cheese.  In a small mixing bowl, mix all other ingredients.  Spread on top of tomatoes. Bake 15-20 minutes or until bubbly and lightly golden.  Cool 5 minutes and then use a pizza wheel to cut into squares.  

Easy Mexican Cassrole

 

If you are looking for a super easy and super delicious dinner, here it is.  This is great for family dinner, game nights, etc.  

1 can of crescent dough or crescent rolls
1 pound of ground beef
1 package of taco seasoning
1 can refried beans
2 cups of shredded cheese (Fiesta or Mexican is best)

Select your toppings:
shredded lettuce
diced tomatoes
sliced green onions
sliced black olives
salsa
sour cream
guacamole or slice avocado
sliced jalapenos 
extra cheese

Preheat oven to 350 degrees.  Spray an 11x7 casserole dish with cooking spray.  Put crescent dough in the bottom of the dish, making sure to make an edge on the sides. If you are using rolls instead of dough, make sure to press the seams together.  Place in oven to bake for 8 minutes.  While crust is baking, brown your ground beef and follow directions on taco seasoning package. Spoon out half of the can of refried beans into a microwave safe bowl and microwave for 1-3 minutes to soften them so that they are easer to spread.  
After 8 minutes, remove dough from oven, gently spread a layer of beans on top of of dough, then top with ground beef and cheese.  Return to oven for 15-20 minutes or until cheese has melted and it bubbly and the edges of the crust is golden.  Top with lettuce, tomatoes, green onions, black olives, salsa, sour cream, guacamole, slice jalapenos, and/or more cheese.  Cut into squares and enjoy!




Crockpot Pork and Gravy




Here is an easy supper.  The prep time is less than 10 minutes and the cook time is 6-3 hours depending on the heat level use.  The chops turn out tender and the gravy is amazing.  


4-6 pork chops, bone-in or boneless (Bone-in chops will take longer to cook than boneless)
1 can of cream of mushroom soup
1 packet of dry brown or pork gravy
2 medium bell peppers, sliced
1 large yellow onion, sliced
seasoned salt, garlic powder, and pepper to your taste

Sprinkle seasoned salt, garlic powder and pepper on both sides of chops.  Place in sprayed crockpot.  Top with onions and peppers.  In a small mixing bowl, blend dry gravy packet with undiluted soup. (If you want extra gravy use 2 packets of gravy and 2 cans of soup.)  Put lid on crockpot and cook for 3 hours on high or 6 hours on low.  If you chops are thick or long, you may need to cook longer.  Serve over rice, mashed potatoes or noodles.  Also good on top of biscuits.  

Easy Hash Brown Egg Casserole


This is an easy breakfast or breakfast-for-dinner meal.  It is super easy to prepare and bake.  It is adaptable and delicious.

8 precooked frozen hash brown patties 
1 cup shredded sharp cheddar cheese
1 cup shredded Monterrey Jack cheese
1 pound of cooked loose breakfast sausage OR 1 pound of bacon fired and crumbled, OR 1 1/2 cups of diced ham
3 green onions/scallions, diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/4 teaspoon garlic powder
1/2 teaspoon black pepper 

Preheat oven to 400 degrees
Grease a 9x13 casserole dish with butter.
Lay hash brown patties in dish.
Bake for 20 minutes.  They will not be ready to eat but will good with the rest of the casserole.
While hash brown are cooking, prepare your sausage or bacon or chop your ham.
In a mixing bowl, combine eggs, milk, salt, ground mustard, garlic powder, and pepper.  Whisk well.  Stir in 2 of the diced green ones (reserve the other of topping when casserole is finished baking.
When hashbrowns are ready.  Remove from the oven and reduce temperature to 350 degrees.  
Top hashbrown patties with cheeses, then top with your meat.  Pour the egg mixture on top.  
Cover with foil and bake for 25 minutes.  Remove foil and continue to bake for 20 minutes or until the edges are golden brown and knife inserted in the middle comes out clean.
Let rest for 8-10 minutes, cut into squares and top with remaining green onions.  Serve with biscuits and enjoy!

NOTE:  You can substitute pepper jack cheese and/or toss in some diced jalapenos or green chilies to make it south western.