Mommy's Recipes Blog » Pork

Mini Bacon-Cheese Cups

Ruthie — Thu, 20 Oct 2011 13:41:11 +0000

INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 package (3 oz) cream cheese, softened

1 whole egg

1 egg yolk

1/4 cup chopped green onions (4 medium)

3 oz shredded Swiss cheese (about 2/3 cup)

8 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)

Additional finely chopped green onions, if desired

DIRECTIONS

1. Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.

2. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.

3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.

Mini Bacon-Wrapped Sausages

Ruthie — Wed, 19 Oct 2011 13:37:46 +0000

INGREDIENTS

1 lb bacon (14 slices)

1 package (1 lb) cocktail-size smoked link sausages (40 sausages)

3/4 cup ketchup

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 tablespoon white vinegar

1/4 teaspoon onion salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

DIRECTIONS

1. Set oven control to broil. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.

2. Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.

3. Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.

4. Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.

5. Bake about 20 minutes or until hot and bubbly. Serve hot.

Bacon-Wrapped Apple-Cheddar Rolls—A Simple Fall Appetizer

Ruthie — Tue, 18 Oct 2011 13:32:25 +0000

INGREDIENTS

1 to 2 Granny Smith apples, cut into 16 (1/4-inch) slices

1 tablespoon packed brown sugar

Dash salt

1 can Pillsbury® refrigerated crescent dinner rolls

8 Slices (1/4 inch) extra-sharp Cheddar cheese, cut in half (from 8-oz block)

16 slices packaged precooked bacon

DIRECTIONS

1. Heat oven to 375°F. Line cookie sheet with nonstick foil, parchment paper or silicone baking mat. (Some cheese will melt out during baking so this will make cleanup easier.)

2. In medium bowl, toss apple slices with brown sugar; sprinkle with salt.

3. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.

4. Place 1 cheese slice on shortest side of each dough triangle; top each with 1 apple slice. Fold sides of dough triangle up slightly; wrap dough around apple and cheese.

5. Wrap 1 bacon slice around outside of each dough roll-up, making sure ends of bacon are on bottom and slightly tucked in. Place on cookie sheet.

Peanut Butter-Bacon Cookies with Maple Frosting

Ruthie — Mon, 17 Oct 2011 13:25:54 +0000

INGREDIENTS

Cookies

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

10 slices bacon, crisply cooked, crumbled (about 3/4 cup)

1/2 cup chopped peanuts

Frosting

1 container (1 lb) vanilla creamy ready-to-spread frosting

1/4 teaspoon maple flavor

DIRECTIONS

1. Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.

2. In large bowl, stir or knead cookie dough, bacon and peanuts until well blended. Shape dough into 1-inch balls (about 28); place 2 inches apart on ungreased cookie sheets.

3. Bake 9 to 13 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

4. In small bowl, stir frosting and maple flavor until well blended. Frost cookies. Store in refrigerator.

Slow Cooker Pork Sausage and Squash

Ruthie — Tue, 11 Oct 2011 13:29:23 +0000

INGREDIENTS

2 tablespoons dried minced onion

1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes

2 medium apples, peeled, cut into 1-inch cubes

1/4 cup real maple syrup or maple-flavored syrup

2 tablespoons frozen apple juice concentrate, thawed

1/2 teaspoon salt

1/4 teaspoon pepper

2 packages (7 oz each) frozen brown-and-serve sausage links (original or maple flavor), thawed, cut up

DIRECTIONS

1. In 3 1/2- to 4-quart slow cooker, layer onion, squash and apples. In small bowl, mix syrup, juice concentrate, salt and pepper; pour over apples.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. Gently stir in sausage. Increase heat setting to High. Cover; cook 20 to 30 minutes or until sausage is thoroughly heated.

Choose firm-textured apple, such as Braeburn or Granny Smith, for this dish instead of a mealy apple, such as Delicious.

Grilled Pork Tenderloin with Pineapple Salsa

Ruthie — Wed, 05 Oct 2011 13:14:50 +0000

INGREDIENTS

1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/2 lb pork tenderloin

1 kiwifruit, peeled, chopped

1 slice (1/2-inch-thick) pineapple, rind removed, cut into 1/2-inch pieces

1 tablespoon orange marmalade

1 teaspoon finely chopped jalapeño chile

DIRECTIONS

1. Heat gas or charcoal grill. In small bowl, mix gingerroot, salt and cumin. Rub pork with ginger mixture.

2. Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

3. Meanwhile, in small bowl, stir remaining ingredients until marmalade is completely mixed in

4. Cut pork into thin slices. Serve pineapple salsa with pork

Grilled Bacon and Tomato Pizza Wedges

Ruthie — Sun, 02 Oct 2011 13:58:32 +0000

INGREDIENTS

5 slices bacon, cut into 1/2-inch pieces

1/2 cup garlic-and-herbs spreadable cheese (from 6.5-oz container)

1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)

1 large plum (Roma) tomato, cut into 10 thin slices

1 tablespoon extra-virgin olive oil

1/4 cup chopped fresh basil leaves

DIRECTIONS

1. Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.

2. Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.

3. Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.

Watch pizzas carefully. Each grill heats and cooks differently. If the lowest setting of your grill seems too hot, move pizzas to a cooler part of the grill. You could also turn off a burner if your grill has more than one burner.

To bake pizzas, heat oven to 375°F. Place pizzas on cookie sheet. Bake 6 to 8 minutes or until toppings are warm. Sprinkle basil over pizzas.

Tex-Mex Scrambled Eggs

Ruthie — Wed, 10 Aug 2011 13:00:27 +0000

Ingredients:

1/4 pound bulk pork sausage

2 tablespoons chopped onion

3 (6 inch) corn tortillas, cut into bite size pieces

1 tablespoon vegetable oil

1/3 cup diced tomato

1 tablespoon seeded, finely chopped jalapeno pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

3 eggs, lightly beaten

1/4 cup shredded Mexican cheese blend

Directions:

1. In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain.

2. Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

Oven BBQ Ribs

Ruthie — Tue, 09 Aug 2011 13:00:25 +0000

Ingredients:

1 (12 fluid ounce) can or bottle beer

1 1/2 cups water

1 tablespoon salt

3 tablespoons vegetable oil

5 pounds pork spareribs

1 tablespoon butter

1 cup thinly sliced onions

2 cloves garlic, pressed

2 (8 ounce) cans diced tomatoes with juice

1 cup ketchup

3 tablespoons molasses

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

1/4 teaspoon salt

1/2 tablespoon hot pepper sauce

1 tablespoon white vinegar

1/2 lemon, sliced into rounds

Directions:

1. Pour beer and water into a large stock pot. Add salt and stir to dissolve. Bring mixture to a boil over medium high heat.

2. In a large skillet or frying pan, heat vegetable oil over high heat. Sear ribs on both sides. Place on paper towels to briefly drain. Add seared ribs to the beer/water mixture. Add more water as needed to cover the ribs. Cover pot and simmer for 2 hours.

3. While the ribs are simmering, melt the butter in a sauce pan and saute the onions and garlic until onions are translucent. Stir in tomatoes, ketchup, molasses, Worcestershire, mustard, salt, hot pepper sauce and vinegar. Bring to a slow boil, stirring constantly. Reduce heat to low and leave it simmering until the ribs are finished.

4. Preheat oven to 350 degrees F (175 degrees C).

5. Drain ribs and arrange them in a shallow roasting pan, or pans. Ladle the sauce over the ribs evenly, slice each slice of lemon in half, and distribute the half slices on top of the sauce. Cover with foil loosely, and place in the oven for 15 minutes, and then uncover for the last 10, a total of 25 minutes oven time. Remove rind from lemon slices, discard rind, returning lemon “meat” to sauce on top of the ribs, and serve ribs covering each with sauce on the plate.

Spoiled Baby Back Ribs

Ruthie — Fri, 29 Jul 2011 13:00:58 +0000

Ingredients:

3 pounds pork back ribs, cut into serving size pieces

1 cup ketchup

1/4 cup apple cider vinegar

3 tablespoons Worcestershire sauce

3 tablespoons brown sugar

1/2 teaspoon salt

1 teaspoon liquid smoke flavoring

Directions:

1. Place the ribs into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. Meanwhile, stir the ketchup, vinegar, Worcestershire sauce, sugar, salt, and liquid smoke in a saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer uncovered, stirring frequently, until thickened, about 30 minutes.

2. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with foil.

3. Drain the ribs and place meaty-side-up onto the prepared baking sheet. Brush the ribs with half of the barbeque sauce. Broil in the preheated oven until the sauce has turned sticky and lightly browned, about 7 minutes. Turn the ribs over and brush with the remaining sauce. Continue to broil until the sauce has turned sticky, about 7 minutes.