Bacon Wrapped Pecan Stuffed Dates

These may not look too pretty, but oh my! are these some of the yummiest little treats ever!!! And they are so simple to make! A friend of ours made them for our small group, then I made them for my Easter brunch! Delicious!!! The recipe was also found from Paula Deen via foodnetwork.com! 

Ingredients:1 (8-ounce) box pitted dates30 pecan halves10 to 12 slices bacon

Directions:Preheat oven to 400 degrees F.
Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece around each stuffed date, place seam side down on parchment lined baking sheet. Bake until bacon is crisp, 12 to 15 minutes. Drain and serve.

Sauerkraut and Pork

Up North, Pork and Sauerkraut are the New Year's staple! Since we are from the North, but live in the South we decided to eat both! :)

Ingredients:
1 pork loin or pork roast
20 oz sauerkraut with liquid
1 large apple chopped in large pieces (I used Fuji)

Directions:
Put pork in bottom of slow cooker, place apples around and top with sauerkraut and liquid. Cook on low 8 hours or high 4 hours. Enjoy!

Elena’s Burritto’s

My sweet friend Tina passed this recipe on and she knows her Mexican food!! I trust that anything she would prepare would be awesome! I hope you like it! :)

1 lb ground beef (I use low fat)
1 lb sausage (I use Jimmy Dean HOT)
2 cans refried beans (I use fat free)
½ block of Monterey Jack with jalapenos sliced
1 heaping tsp of ground cumin
1 Tbs minced garlic.
1 tsp pepper
1 tsp salt (optional)

Brown beef and sausage, add seasonings.
Add refried beans and mix with meat.
Add cheese slices and stir mixture often
until cheese is melted and incorporated.
(sometimes I add a little water if it appears too thick)

Spoon into a tortilla and it’s a wrap!

Alabama Pulled Pork

I found this recipe on allrecipes.com and made it for New Years Eve. It was absolutely delicious. I don't have a smoker, so I just used my crockpot. I made the marinade (it is a thin liquid,just to add flavor) exactly as directed, then poured half of it over the roast in my crockpot. Also, I started it the night before on low for 10 hours, then let it stay on warm for the remainder of the next day. In the morning, I pulled the roast out, removed the fat, emptied the old marinade , shredded the pork and placed it back in the crockpot and poured the remaining marinade over top. Then, I served them on rolls with Sweet Baby Rays BBQ sauce on top.

Ingredients

* 3 cups apple cider vinegar
* 1/4 cup salt
* 1/4 cup brown sugar
* 4 tablespoons ground black pepper
* 2 tablespoons cayenne pepper
* 1/4 pound butter
* 1 quart water
* 5 pounds Boston butt roast

Directions

1. In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks. (FOLLOW MY DIRECTIONS IN THE PARAGRAPH ABOVE IF YOU PLAN TO USE YOUR CROCKPOT or continue with the following directions)
2. Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
3. After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
4. Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
5. Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
6. Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

Prize winning Sausage and Pepper Sandwich

When Stephanie was at The Flowertown Festival she had something similar to this but this recipe that she makes is said to be sooooo much better! It is a prize winning recipe because I put a reward out on Facebook for the first person who emailed me a recipe. Well, Stephanie did it and WON! You could be a winner some day too...if you email me a recipe to mummiesyummies@gmail.com!

Ingredients:
• 4 uncooked sweet (mild) Italian sausage links (about 1 pound)
• 1/2 cup water
• 1 tablespoon cooking oil
• 1 cup green sweet pepper strips (1 medium)
• 1 cup red sweet pepper strips (1 medium)
• 1 large onion, sliced and separated into rings
• 1/4 cup bottled Italian salad dressing
• 1 tablespoon Dijon-style mustard
• 4 French-style rolls or hoagie buns, split*

Directions:
1. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook sausages, turning frequently until liquid evaporates and sausages are cooked through (160 degrees F). Watch carefully so that sausages do not burn. Drain sausages on paper towels. Wipe out skillet, if necessary.
2. In the same skillet add the oil, green and red sweet peppers, and onion. Cook and stir about 5 minutes or until vegetables are crisp-tender. Return sausage links to skillet. Combine the salad dressing and mustard. Stir into mixture in skillet. Heat through.
3. To serve, hollow out bottoms of rolls or buns. If desired, toast roll halves 4 inches from the heat of the broiler for 2 to 3 minutes. Place sausages on roll bottoms. Top with sweet pepper mixture and roll tops. (*If desired, do not split rolls. Instead cut unsplit rolls through the top and almost to the bottom. Add cooked sausages and vegetable mixture.)
4. Makes 4 sandwiches

Peachy Pork

This is a recipe from the Rival Crockpot recipe book. I fixed this when we had our grandparents over for dinner. It went over very well. It has a nice sweet flavor without being too sweet. I will definitely make it again.

Ingredients:
2 cans (about 15 oz) sliced peaches in heavy syrup, undrained
6-8 boneless pork blade or top loin chops (I used a 1 1/2 pound pork loin)
1 small onion, thinly sliced
1/2 cup golden raisins
1/4 cup pcked light brown sugar
3 T cider vinegar
2 T tapioca (dry from a box)
1 t salt
3/4 t ground cinnamon
1/2 t red pepper flakes
2 T corn starch
2 T water

Directions:
1. cut peach slices in half. Place peaches with juice, pork, onion, raisins, sugar, vinegar, tapioca, salt, cinnamon and pepper flakes into slow cooker. Coer; cook on Low 7-8 hours.

2. remove pork to warm platter. skim off fat from peach mixture. combine cornstarch and water to make a smooth paste. stir into peach mixture. cook on High 15 minutes or until sauce is thickened. adjust seasonings, if desired. Serves 6-8.

Pork Tenderloin with Raspberry Sauce Supreme

Here is a recipe I found out of a little cookbook called Great Tastes of Pennsylvania. My husband and I REALLY like this recipe. I have not made it in a really long time, because I temporarily lost the recipe book. However...hooray!!! because it has been found! I may have to reduce some of the seasoning to get the kids to eat it, but the meat is really tender and the sweetness I bet they would appreciate!

Ingredients:
1 lb pork tenderloin, cut into 8 pieces
cayenne pepper to taste
2 T butter
2 kiwi fruit, peeled, thinly sliced
6 T red raspberry preserves
2 T red wine vinegar
1 T ketchup
1/2 t horseradish
1/2 t soy sauce
1 clove garlic, minced
fresh raspberries (optional)

Directions:
Press each pork tenderloin slice to 1 inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in heavy skillet over medium-high heat. Add pork slices: cook 3-4 minutes on each side.
Meanwhile combine preserves, vinegar, ketchup, horseradish, soy sauce, and garlic in small saucepan; simmer over low heat about 3 minutes, stirring occasionally. Keep warm.
Place cooked pork slices on warm serving plate. spoon sauce over them and top each pork slice with a kiwi slice. Garnish serving plate with remaining kiwi slices and fresh raspberries, if desired.

Pan Fried Pork Chops with rice and beans

Here is a simple recipe from my friend Star.

Ingredients:
Pork Chops
Mahatma Saffron Rice
1-2 cans black beans
sour cream
pico de gallo or tomatoes, cilantro, red onion and cucumber with red wine vinegar and garlic salt

Directions:
1. pork chops- fry them up in a pan - i use a little olive oil, garlic salt and pepper.
2. cook the saffron rice (i use mahatma safrron rice)- about 20 minutes.
3. open a can or two of black beans (or precook black beans in a crock pot)
4. serve together- with sour cream and add some pico de gallo type mix if you want- i use tomatoes, cilantro, red onion (and sometimes cucumber added in) with red wine vinegar and garlic salt to toss it up with.

Skillet Pork Chops

I think I originally got this recipes from the Campbells Soup site. We don't eat pork very often, but this is a nice and easy way to serve them for a change of pace.

Ingredients:
2-4 pork chops
1 can cream of celery
¼ cup water or apple juice
2 T. spicy brown mustard
1 T. syrup or honey

Directions:
Mix bottom 4 ingredients in separate bowl. In pan, brown chops in olive oil. Either cut up or leave whole, then pour mixture over top. Cook in pan on medium for 30 minutes. Serve over rice or noodles