Scrappin’ Recipes

I just love this recipe and its just spicey enough to have a kick!  A great soup for a chilly day.

Slow-Cooker Beer-Braised Pork and Black Bean Soup

2 12-ounce bottles of beer (preferably lager)
1 tablespoon chopped canned chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce
1 teaspoon ground cumin
1 large onion, chopped
1 pound dried black beans, rinsed
1 1/2 pounds boneless pork butt (pork shoulder)
Kosher salt
1/2 cup sour cream
1/2 cup store-bought refrigerated fresh salsa
1/4 cup fresh cilantro

In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt. Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 to 5 1/2 hours. Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream, salsa, and cilantro.

MY VERSION:  I used a pork loin and I ended up putting the whole little can of chipotle chillies in the recipe.

Tags: Slow-Cooker Beer-Braised Pork and Black Bean Soup

This is the best oatmeal cookie recipe I have ever made.  Not to chewy and not too crispy.  You gotta try these.

Oatmeal Cookies

1 cup butter, room temp
1 cup sugar
1 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
2 1/2 cups quick-cooking oats
1 1/2 cups chopped walnuts or pecans
1 cup raisins

Preheat ove at 375 degrees.  Lightly grease some baking sheets.  In a large bowl, cream butter and sugars until light and fluffy.  Add the eggs and vanilla.  In another bow, mix the flouer, baking soda, baking powder, salt and nutmeg.  Beat the flour mixture into the creamed mixture.  Stir in oats, nuts and raisins.  Drobe the dough in heaping tablespoons 2 inches apart and bake for 10 to 12 minutes.

MY TIP:  I use a melon scooper to scoop the mixture onto the cookie sheet.  This makes all the cookies the same size.

Tags: Oatmeal Cookies

I love appitizers that aren’t hard to make and here is another great reciepe from Barb.

Crab Stuffed Mushrooms

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine

Preheat oven to 400 degrees F (200 degrees C). Prepare a 9×13 inch baking dish with 3 tablespoons butter.

Remove stems from mushrooms. Set aside caps. Finely chop stems.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.

Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.

Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Tags: Crab Stuffed Mushrooms

3 MINUTE CHOCOLATE MUG CAKE 

1 Coffee Mug 
4 tablespoons flour (that’s plain flour, not self-rising) 
4 tablespoons sugar 
2 tablespoons baking cocoa 
1 egg 
3 tablespoons milk 
3 tablespoons oil 
3 tablespoons chocolate chips (optional) 
Small splash of vanilla 

Add dry ingredients to mug, and mix well. 
Add the egg and mix thoroughly. 
Pour in the milk and oil and mix well. 
Add the chocolate chips (if using) and vanilla, and mix again. 

Put your mug in the microwave and cook for 3 minutes at 1000 watts. 

The cake will rise over the top of the mug, but don’t be alarmed! 

Allow to cool a little, and tip out onto a plate if desired. 

EAT! (this can serve 2 if you want to share!)

Tags: 3 MINUTE CHOCOLATE MUG CAKE

I love a good oil dip for bread and this one is easy to make and great for an appitizer.

Herbed Parmesan Bread Dipping Oil

1/2 teaspoon Italian Herb Seasoning or 1/4 teaspoon each dried oregano and basil
1/4 cup Extra Virgin Olive Oil
2 teaspoons grated Parmesan cheese
Freshly ground black pepper
Crusty baguettes or Italian bread

COMBINE seasoning and olive oil on a 6-inch plate. Top with Parmesan cheese. Dip slices or pieces of crusty bread into oil.

Tags: Herbed Parmesan Bread Dipping Oil

Here is a great rub from Barb for pork tenderloain 

Marinated Pork Tenderloin

1/3  cup light soy sauce
1/4  cup  sesame oil (or regular cooking oil is fine)
1/3  cup  packed light brown sugar
2  tablespoons  Worcestershire sauce
2  tablespoons fresh lemon juice or white wine
4  garlic cloves, crushed
1  tablespoon dijon mustard
1 1/2  teaspoons  pepper
1 1/2  to 2 pounds pork tenderloin

Mix all ingredients except pork loin and put into a ziplock bag. Add tenderloin and marinate for several hours or even overnight. Grill or roast at 425 degrees for 25 minutes.

Tags: Marinated Pork Tenderloin

I love this recipe and can’t wait for it to get cool enough to really enjoy it.  I also exchanged the sausage for turkey sausage and no one ever knew the difference.

Sausage Bean Soup  

1 pound bulk Italian sausage or Kielbasa — cut into pieces
1/2  cup chopped onion
2  cloves  garlic, minced
1 teaspoon dried basil leaves
1 16 oz can whole tomatoes undrained, chopped
1 14.5 oz can beef broth
1 15 oz can black beans undrained
1 15 oz can butter beans undrained
grated Parmesan cheese garnish

In a skillet, brown sausage, onion, and garlic. Drain fat. Transfer to Crock-
Pot. Stir in remaining ingredients except for the Parmesan cheee. Cover and c
ook on Low 6 to 8 hours or on High 3 to 4 hours. Ladle into bowls and top serv
ings with Parmesan cheese if desired.

MY VERSION:  I drain and wash the beans to get all the starch off them.

Tags: Sausage Bean Soup

LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITY

LEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHING

San Francisco – October 13, 2008:

“Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc. “Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”

Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews. Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions. Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.

“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.

The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month. “The Foodbuzz.com Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.

24 Meals, 24 Hours, 24 Blogs offered online food enthusiasts an international, virtual street festival of food and diversity. The new feature showcased blog posts from 24 Foodbuzz partner bloggers chronicling events occurring around the globe during a 24 hour period and included: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world. At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.

Tags: Foodbuzz

Here is another egg recipe I really love. This is a great quiche recipe and is great for supper with a good salad.

New England Clam Chowder Quiche

1 unbaked pastry shell, pricked lightly (9 inch)
1/2 pound bacon, cooked and crumbled
1 can Snows clam chowder (15 oz.)
4 eggs slightly beaten
1/2 cup finely chopped onion
1/2 cup sour cream
2 teaspoons parsley flakes or fresh parsley
1/2 teaspoon pepper
4 slices American cheese

Bake crust 8 minutes in 400 degree oven. Remove shell. Reduce heat to 325 degrees. In bowl combine bacon, chowder, eggs, onion, sour cream, parsley and pepper; mix well. Pour about 2/3 of mixture into baked shell. Arrange cheese slices on top. Pour remaining mixture over cheese. Bake at 325 degrees for 50-55 minutes or until set. Cool 20 minutes before cutting and serving.

MY VERSION: I use Progresso Clam Chowder soup and have used different kinds of cheeses on top.

Tags: New England Clam Chowder Quiche

I also love quiche and I really love the Breakfast Casserole that I make for Christmas morning. I know alot of you have had it before and I will share the recipe with you below. This is a great casserole for a brunch too.

Jimmy Dean Breakfast Casserole

1 pkg.Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9″ x 13″ x 2″ baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Note:

May be assembled ahead and refrigerated up to 12 hours before baking.

MY VERSION: I always make it the night before and put it in the fridge. It seems to cook better the next day. I don’t put all the optional items on the top.

Tags: Jimmy Dean Breakfast Casserole