Sour Cream Coffee Cake

I'm always looking for good breakfast bread or muffin recipes and I found this one on recipezaar.com. It is pretty rich, but very tasty. It would be really good for a brunch or just a special treat in the middle of the week.

Sour Cream Coffee Bread

1 c butter, softened
2 c sugar
2 eggs
1 c sour cream
1/2 tsp vanilla
2 c flour
1 tsp baking powder
1/4 tsp salt
4 tsp sugar
1 tsp cinnamon
1 c pecans, chopped (I omitted since I didn' t have any at home)

Cream together the butter and sugar. Beat in eggs, one at a time until blended. Add sour cream and vanilla. Mix together the flour, baking powder and salt and fold into the sour cream mixture. Combine the remaining sugar, cinnamon and pecans. Spray a 9" bundt pan with cooking spray. Spoon 1/3 of batter into pan and sprinkle with 3/4 of the cinnamon mixture. Spoon remaining batter into pan and sprinkle with remaining cinnamon mixture. Bake at 350 for 1 hour until done. Cool 10-15 minutes in pan and invert onto a plate to serve. This is very good with a cup of coffee in the morning.

Huli Huli Pork

This is a great recipe to make as the weather is getting warmer and the grills are coming out. I guess this is a Hawaiian dish that I got from Better Homes and Gardens. We had this a while ago and it was really, really good.

Huli Huli Pork

2 1-2 # pork tenderloins or 1 3-4# tenderloin
3/4 c ketchup
1/3 c soy sauce
3 T brown sugar
3 T lime juice or sweet mirin (I'm not even sure what that is-I used the lime juice)
1 T grated fresh ginger
4 cloves garlic, minced

Place pork in a large plastic bag; set aside. For marinade, combine ketchup, soy sauce, brown sugar, lime juice, ginger and garlic. Transfer 3/4 c marinade to small container, set aside. Pour remaining marinade over pork. Chill 4-24 hours, turning bag occasionally. Drain pork, reserving marinade. Grill, brushing with marinade from bag. Remove from grill, cover with foil and let stand 10 minutes. Place reserved marinade in saucepan, bring to boil, transfer to serving dish and serve with pork.

Enchilada Meat Loaf

I made this meat loaf a few weeks ago and it turned out pretty yummy. It was simple to make and pretty filling.

Enchilada Meat Loaf

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 c salsa
2 T chili powder
3 cloves garlic, minced
1/2 tsp salt
1 # ground beef
8.5 oz pkg corn muffin mix
2 oz shredded cheddar cheese

Preheat oven to 350. Combine egg, onion, salsa, chili powder, garlic and salt; add beef and mix well. Shape into a ball and place in a 9" pie plate. Flatten to a 6" circle. Prepare corn muffin mix according to package directions and spread over meat. Bake about 50 minutes or until a thermometer reads 160 degrees. Sprinkle cheese on top and let stand covered about 10 minutes.

Ham and Cheesy Potato Bake

This is a good comfort food recipe to use when you have some ham leftover. I made a ham roast one weekend and had enough left to make this. It makes quite a bit and we were able to get a number of lunches out of this too for the week.

Ham and Cheesy Potato Bake

1 pkg frozen hashbrowns
1 1/2 c sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c chopped onion
2 c shredded Cheddar Cheese
2 1/2 cups diced ham

Combine all ingredients; place in greased 9x13" pan. Bake at 350 for 1 hour. Note: may top with crushed corn flakes mixed with 4 T butter.

Slow Cooker Tuscan Pasta

I made this for dinner last night and it was delicious. I love using my slow cooker-the food always seems to turn out great and it is so easy to put together. This woman http://crockpot365.blogspot.com/ is actually using her crockpot everyday for the entire year and she has a lot of different crockpot recipes.

Slow Cooker Tuscan Pasta from momadvice.com

1# boneless skinless chicken breasts, but into 1" pieces
15 ounces red kidney beans, canned-rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style stewed tomatoes (or diced tomatoes)
4 1/2 ounces canned mushrooms (I used fresh)
1 medium green pepper, chopped (omitted since I didn't have on hand)
1/2 c onion, chopped
1/2 c celery, chopped
4 cloves garlic, minced
1 c water
1 tsp dried Italian seasoning
6 ounces spaghetti, thin, uncooked an broken into halves

Place all ingredients except spaghetti n crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender. Serve with crusty bread and you'll think you're at the Olive Garden.

Beef and Broccoli Soup

This was something a little different. It has kind of an Asian flare to it.

Beef and Broccoli Soup
1 lb beef round tip steaks, cut 1/8 to 1/4" thick
2 T soy sauce
1 T fresh minced ginger
2 tsp minced garlic
1 tsp vegetable oil
2 14oz cans of beef broth
1 red pepper, cut into thin strips, then crosswise in half
1 cup broccoli florets, cut in bite-sized pieces
1/2 c thinly sliced mushrooms
1/2 c thinly sliced green onions
1 T rice vinegar
1 tsp dark sesame oil
1/8 to 1/4 tsp red pepper flakes
1 c prepared hot cooked rice

Cut beef steaks into 1" wide strips. Combine beef, soy sauce, ginger and garlic in medium bowl; toss to coat. Set aside.

Heat oil in large, nonstick skillet over medium-high heat until hot. Add half of the beef; stirfry 1-2 minutes or until outside surface is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.

Meanwhile, bring broth to a boil in a 4 quart saucepan. Add bell pepper and broccoli. Reduce heat, simmer uncovered for 2-3 minutes or until vegetables are crisp-tender. Remove from heat. Stir in mushrooms, green onions, vinegar, sesame oil, pepper flakes, and beef. Serve immediately over rice in bowls.

Spaghetti Pizza Casserole

This one we had a while ago, but it was really tasty and easy to make. It made quite a bit for leftovers too.

Spaghetti Pizza Casserole from Light and Tasty

7 oz spaghetti
1/2 c egg substitute or 2 eggs
1/4 c grated Parmesan cheese
1 pound lean ground beef
1 medium onion, chopped
1/2 c chopped sweet yellow pepper
1/2 c choped green pepper
2 garlic cloves, minced
26 oz meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 pound sliced mushrooms
1 1/2 cups shredded mozzarella cheese

Cook spaghetti. Rinse with cold water and drain. In a bowl, toss spaghetti with eggs and parmesan cheese. Spread evenly into a 15x10" baking pan coated with cooking spray; set aside. In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic, cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through. Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered, at 350 for 25-30 minutes or until lightly browned. Let stand 5 minutes before serving.