Apple Butter Pork Tenderloin

My sister gave me this recipe.  We made it on Sunday, and it was divine.  Loved it and will definitely make it again!

Ingredients:
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter

1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.
4. Cover, and return to the oven for 2 hours, or until fork tender.

Yummy Pumpkin Chocolate Chip Cookies

Don't be discouraged, this recipe has a lot of ingredients but it is easy and delicious!

Ingredients:

1 c butter (melted)
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
1 c pumpkin
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3 c flour
2 c chocolate chips

Beat butter, sugar and brown sugar until smooth. Add eggs. Mix well. Add vanilla and pumpkin. Mix well. Add baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix well. Add a cup of flour at a time. Add chocolate chips! Don't worry the mixture will look soft and gooey.

Spoon onto a greased pan. Cook 15-20 mins at 350 degrees. Enjoy!

Pork and Veggie Stir Fry with Peanut Orange Sauce

I tried this "Biggest Loser" recipe last night. It was restaurant quality; we loved it! I did use regular peanut butter instead of natural peanut butter. Also, when I do it again, I'll decrease the amount of ginger and red pepper (it had a little too much kick), and I'll serve it over rice. We also think it would be really good with chicken if you didn't have pork loin.

Serves 4
284 calories per serving

1 pound lean pork loin, cut into bite-size strips
4 tablespoons chopped fresh ginger
1 large red onion, thinly sliced
1/2 pound snow peas
1 teaspoon red pepper flakes
1 cup frozen orange juice concentrate, thawed
2 tablespoon natural peanut butter, no salt or sugar added
2/3 cup chopped fresh basil

DIRECTIONS

1. Heat a large nonstick pan over high heat. Spray with PAM. Add to the pan. Stir fry until light golden brown and almost cooked through, about 3 minutes. Remove pork from pan and set aside.

2. Spray pan with PAM again and add ginger. Sauté for about 1 minute and add onions. Continue to cook for another 4 minutes. Add snow peas and continue to cook until tender/crisp. Remove vegetables from pan.

3. Add orange juice concentrate and red pepper flakes to the pan and bring to a boil. Whisk in peanut butter and return to a simmer. Toss pork and vegetables with peanut-orange sauce and basil. Adjust seasonings, if necessary, and serve. Although no actual salt is called for in this recipe, please add it as you see fit.

White Chicken Chili

From Our Best Bites:

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chilis- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)


This is basically a twist on taco soup and is my favorite food storage meal yet! It was so good, quick and easy, and a perfect cold weather meal. It is more of a soup consistency than chili, so you could easily use less broth or add extra veggies to make it heartier.

There's a similar recipe in "I Dare You To Eat It" that includes canned corn and some celery. It also uses canned chicken, and if you used dried onion and garlic (I did) you could make the entire meal from food storage. It also makes it even quicker and easier. How awesome is that?!

Easy Homemade Bread

This bread is good and easy. You don't need a mixer just a big mixing bowl and wooden spoon.

Ingredients:

1/2 c warm water
2 tbl yeast
1/2 tsp sugar

Mix and set aside for 5 mins (until yeast is dissolved)

2 c hot water
3 tbl sugar
1 tbl salt
1/3 c veg oil
6 c flour

Combine remaining ingredients, yeast mixture and 3 cups of flour. Mix well.
Add remaining flour and mix. Leave the wooden spoon in the dough and let rest for 10 mins. Mix dough five times every 10 mins. Divide into two parts, roll out and then roll up like a jelly roll. Place on a greased baking sheet, cover with greased saran wrap and let rise until double in size.

Bake at 400 for 30 mins.

I was told you can also use this dough for almost anything such as dinner rolls, deli rolls for french dips, scones etc. You can probably use a loaf pan to make sandwich bread but I don't have a loaf pan so I haven't tried it this way. Just make sure you adjust the cooking time!

Tuna Noodle Casserole

OK, so our stake was issued a challenge on Sunday to live off of our food storage for 2 weeks. We decided to accept the challenge and it may get interesting! I'm going to try and post some of the meals we come up with that can be used to help rotate food storage. They won't be gourmet, but I think they are good things to have! We ate this tonight and I thought it was actually quite good, but I love tuna!

2 c. macaroni (or other noodles)
1 can cream of mushroom soup (10 3/4 oz)
1 can evaporated milk (12 oz)
2 cans tuna, drained
1 cup shredded cheese
1 cup frozen peas

Boil macaroni in salted water for 7 minutes and drain. Stir soup, milk, peas, tuna and pasta together in a 2 quart casserole. Bake at 400 for 20 minutes, or until hot. Top with cheese.

Obviously, you could use regular milk but since we're rationing milk, we used evaporated. I also put some cheese (cheddar) on before baking, stirred that in, and topped with more after. Yay for food storage!

Bruschetta Chicken

This is one of Mike's recipes.  He used to make it for the Arbon's.

1 can (14.5 oz) diced tomatoes, undrained
1 pkg. (6 oz) stove top mix for chicken
2 cloves garlic, minced
1.5 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl.  Add stuffing mix, 1/2 cup hot water and the garlic.  Stir until stuffing mix is moistened.  Set aside.

Place chicken in 9x13 pan.  Sprinkle with the basil and cheese.  Top with stuffing mix.  Bake for 30 minutes.

Serves 6

The chicken cooks through, don't worry!  If you are a little nervous that it won't (like I always am), you can cook the chicken in a pan first then add it.