Since it's nearly peach season, I have been looking for a good peach muffin recipe. This one turned out really well!
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup chopped fresh or frozen peaches
1 cup chopped pecans
Cream wet ingredients, then mix in dry, just until moistened. Stir in peaches and pecans. Bake at 400 degrees for 20-25 minutes.
I used Canola oil instead of butter and used 1 cup of wheat flour and 1/2 cup all-purpose flour to kick up the healthy factor.
Monday, July 20, 2009
Friday, July 10, 2009
Island Pork Tenderloin and Coconut Rice
This recipe comes from my friend, Paige, and it is now a family favorite!
First rinse the jasmine rice with cold water until your water is clear
and not white. Put the rinsed rice in a medium pan and combine with
sugar, milk, and coconut milk. Bring to a boil and then turn to low.
Cover and cook for about 25-35 minutes. Stir rice and milk every 5-10
minutes. Rice is done when milk is absorbed and rice is tender. Remove
from heat and let cool. Serve warm.
Note: make sure you use jasmine rice in the coconut rice recipe. I tried it once with brown rice and it did not work so well.
Island Pork Tenderloin
2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2¼-2½ lb total)
2 tbsp olive oil
1 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Preheat oven to 350ºF. Stir together salt, pepper, cumin, chili
powder, and cinnamon, then coat pork with spice rub. Heat oil in an
ovenproof 12-inch heavy skillet over moderately high heat until just
beginning to smoke, then brown pork, turning, about 4 minutes total.
Leave pork in skillet. Stir together brown sugar, garlic, and Tabasco
and pat onto top of each tenderloin. Roast in middle of oven until
thermometer inserted diagonally in center of each tenderloin registers
140ºF, about 20 minutes. Let pork stand in skillet at room temperature
10 minutes. (Temperature will rise to about 155ºF while standing.) (I
usually have to end up cooking it about 30-40 minutes.)
2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2¼-2½ lb total)
2 tbsp olive oil
1 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Preheat oven to 350ºF. Stir together salt, pepper, cumin, chili
powder, and cinnamon, then coat pork with spice rub. Heat oil in an
ovenproof 12-inch heavy skillet over moderately high heat until just
beginning to smoke, then brown pork, turning, about 4 minutes total.
Leave pork in skillet. Stir together brown sugar, garlic, and Tabasco
and pat onto top of each tenderloin. Roast in middle of oven until
thermometer inserted diagonally in center of each tenderloin registers
140ºF, about 20 minutes. Let pork stand in skillet at room temperature
10 minutes. (Temperature will rise to about 155ºF while standing.) (I
usually have to end up cooking it about 30-40 minutes.)
Coconut Rice
1 cup jasmine rice
2 cups coconut milk
¾ cup sugar
¾ cup milk
(if you want to make this a little lighter, try lite coconut milk and only 1/3 cup sugar instead. It still tastes great.)
1 cup jasmine rice
2 cups coconut milk
¾ cup sugar
¾ cup milk
(if you want to make this a little lighter, try lite coconut milk and only 1/3 cup sugar instead. It still tastes great.)
First rinse the jasmine rice with cold water until your water is clear
and not white. Put the rinsed rice in a medium pan and combine with
sugar, milk, and coconut milk. Bring to a boil and then turn to low.
Cover and cook for about 25-35 minutes. Stir rice and milk every 5-10
minutes. Rice is done when milk is absorbed and rice is tender. Remove
from heat and let cool. Serve warm.
Monday, July 6, 2009
Turtle Cookies
This Little family classic chocolate cookie is one of my very favorites! They are quick and perfect for satisfying that sneaky chocolate craving and are especially good in the Summer because you don't need to turn on the oven and heating up the house.
2 Tablespoons Oil
2 Eggs
1 Teaspoon Vanilla
6 Tablespoons Cocoa Powder
3/4 Cup Sugar
1 Cup Flour
Dash of Salt
Mix wet ingredients and dry ingredients separately, then mix the two together. Drop by teaspoon on a hot waffle iron and bake until set.
You can top these cookies with whipped cream, chocolate frosting, peanut butter frosting, etc. Our favorite is fresh off the waffle iron cookies with homemade whipped cream. YUM!
2 Tablespoons Oil
2 Eggs
1 Teaspoon Vanilla
6 Tablespoons Cocoa Powder
3/4 Cup Sugar
1 Cup Flour
Dash of Salt
Mix wet ingredients and dry ingredients separately, then mix the two together. Drop by teaspoon on a hot waffle iron and bake until set.
You can top these cookies with whipped cream, chocolate frosting, peanut butter frosting, etc. Our favorite is fresh off the waffle iron cookies with homemade whipped cream. YUM!
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