Cooking in Pajamas

1/2 c. Butter, room temperature 1 c. Sugar 2 Large eggs, room temperature 1-1/3 c. All-purpose flour 1/2 tsp Baking powder 1/2 tsp Baking soda 1/8 tsp Salt 1/2 c. Milk 1 tsp Vanilla Red current jelly Frosting Sprinkles [Make 10-12 cupcakes] Preheat the oven to 350°F. Beat butter until soft (about 30 seconds) using an electric beater. Add sugar a little bit at a time. Beat until light and fluffy (about 3 minutes). Add eggs one at a time, beat for 30 seconds between each egg. Note: Before you add the flour, be sure all ingredients are well mixed. Use a spatula to scrap off the remaining ingredients and mix well. Once the flour is added, beat long enough to blend the flour into the mixture and do not over-mix. Mix together flour, baking powder, and baking soda in a bowl. Measure out milk and vanilla. Combine together. Add about a 1/4 of the dry ingredients (flour) to the wet (butter/sugar) mixture and beat to combine. Add about 1/3 of the the milk/vanilla mixture and beat until combined.

4 Pork tenderloins 1 Carrot 1/2 Onion 3 Mushrooms 1/2 loaf Fresh bread 2 sprigs Fresh parsley 1 c. Water 1/3 c. Butter, melted 20 pc. Strings, 1 ft long Basil Oregano Celery salt Salt Pepper Cut up all vegetables into very small pieces. Cut the bread into small cubes. Add the vegetable, bread and butter together. Sprinkle on the dried spices and mix well. (The stuffing should feel moist but not wet or sticky.) Slice lengthwise along the side of the meat to open it up. Lay 4-5 pieces of strings along the bottom side of the meat. Place the bread stuffing on the meat. Close up the stuffed meat with the strings and place into a large casserole dish. Add water and close the lid to keep the meat moist while cooking. Bake at 350°F for 40 min. My comments: This was the first time we've attempted to make stuffed tenderloin. The meat was very tender and moist and the stuffing was pretty good. I think an apple sauce or gravy would go nicely with this meal. Next time, I think we'll try cut

1 Sweet pickled pork cottage roll (Maple Leaf) 1/2 head Cabbage 3 Onions, medium size 5 Carrots 3 Bay leaves Water Cut all vegetables in large pieces. Place all ingredients in the slowcooker. Fill the slowcooker water, up to 1-inch from the top. Cook for 8-10 hours. My comments: This slowcooker meal was very easy to prepare and very delicious. The pork was very tender and moist. Since the pork was pickled, the vegetables absorbed the pork flavours and tasted great without the addition of spices.

This delicious meal comprised of 3 main recipes: beef soup base, dipping sauces and coleslaw: Soup Base 620 mL Beef broth 620 mL Water 2 c. Red wine 1 tbsp Hot chilli sauce 4 Onions, chopped 4 Green onions, chopped 1 c. Fresh parsley 2-3 Bay leaves 1-2 cloves Garlic, minced Fried the onions and the garlic. Add all the ingredients in a large pot and simmer for an hour. Curry Dipping Sauce 1 c. Hellmann's light mayo 1 clove Garlic, minced 1 tsp Green curry paste 1 tsp Horse radish sauce 1 tsp Onion, minced 1 tsp Balsamic vinegar Sprinkle of tarragon Dijion Mustard Sauce 1/2 c. Hellmann's light mayo 1/2 c. Dijion Mustard Black pepper corn, grounded Curry Mustard Sauce 1-2 cloves Garlic, minced 1 tsp Curry powder 1 tsp Dill 1/2 tsp Crushed chilli pepper 1 c. Hellmann's light mayo 3 tbsp Chilli garlic sauce For all the dipping sauces, mix all the ingredients together. Serve with fondue meat. Also great with bread and veggies. Coleslaw 1/2 head Cabbage, finely chopped 3 Green oni