Patio Beans (a delicious version of baked beans!!!)

8 slices bacon (add more if you wish)
1 medium onion, chopped
1 lb can baked beans such as Bush's (I like the kind with brown sugar)
1 lb can kidney beans, drained
1 lb can lima beans, drained
1/4 pound sharp cheddar cheese, finely grated
1/2 cup brown sugar
1/3 cup ketchup
2 teaspoons worcestershire sauce
1/2 cup grated parmesan cheese

Fry bacon until crisp.  Saute onion in bacon drippings.  Combine in large casserole the beans, cheese, brown sugar and seasonings.  Stir in the onion and bacon which has been crumbled.  Sprinkle with parmesan cheese.  Bake at 350 degrees until heated thoroughly and bubbly.  Serves 6.

This is a great BBQ side dish and freezes great, too!

Sallyanne's pork tenderloin salad

For pork
-2 tsp salt
-1/2 tsp black pepper
-1 tsp ground cumin
-1 tsp chili powder
-1 tsp cinnamon
-2 pork tenderloins (2.25-2.5 pounds total)
-2 Tbl olive oil

For glaze
-1cup packed dark brown sugar
-2 Tbl finely chopped garlic
-1 Tbl Tabasco

For vinaigrette 
-3 Tbl fresh lime juice
-1 Tbl fresh orange juice
-1 Tbl Dijon mustard
-1/2 tsp salt
-1/4 tsp black pepper
-1/2 cup olive oil
-1 tsp toasted curry powder (toast curry in small skillet on stovetop on med-high heat stirring constantly until the curry becomes aromatic, about 3 minutes)

For salad
-3 navel oranges
-5 ounces baby spinach trimmed (about 6 cups leaves)
-4 cups thinly sliced napa cabbage (about 1 medium head)
-1 red bell pepper, cut lengthwise into thin
-1/2 cup golden raisins
-2 firm ripe avocados

Preheat oven to 350

Stir together salt, pepper, cumin, chili powder, and cinnamon then coat pork with spice rub

-heat oil in an ovenproof 12-inch skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco & pat onto top of each tenderloin.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees F (about 20 minutes.  Let pork stand in skillet at room temperature 10 minutes (Temperature will rise to about 155 degrees F while standing).

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt and pepper then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4 inch thick slices.  Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette.  Halve, pit and peel avocados, then cut diagonally into 1/4 inch thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2 inch thick slices.  Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top.  Drizzle some vinaigrette over avocados and oranges.  Pour any juices from skillet over pork.

Meatball subs

4 cloves garlic
2 sub rolls (or 4 depending on size of meatballs)
1 shallot
1 yellow onion
10 oz ground beef
1/4 C panko bread crumbs
2 tsp italian seasonings
1 15oz can crushed tomatoes
4 slices provolone cheese
1/4 C grated parmesan cheese

combine beef, panko, italian seasonings, 1/2 garlic and 1/2 shallot. drizzle olive oil and season with salt and pepper. gently mix until combined and form into 8 meatballs

place meatballs on cookie sheet about 2 inches apart. bake for 8-10 min at 500* F

While meatballs bake, heat 2 tsp olive oil in pan on med-high. add onion and remaining garlic. cook about 3-5 min. Add tomatoes and 1/4 C water. season with salt and pepper. bring to boil then simmer for 4-6 min or until thickened. add browned meatballs to sauce and simmer 4-6 min.

toast buns in oven. layer provolone then meatballs, then parmesan and bake 2-4 min.

S'more Brownies

Yummy, gooey brownies. Makes one 9x13 pan. They have to cool all the way down before you can serve them, because of their gooeyness, so you have to plan a little ahead of time.

Ingredients:
2 Ghiradelli Triple Chocolate Brownie Mixes
oil, water, and egg for the brownie mixes

2 sleeves of graham crackers
2 C of chocolate chips (I like to mix milk and semi-sweet)
1 bag of mini marshmallows


Directions:

Pre-heat oven to 350.

Cover 9x13 pan with foil and oil the foil.

Mix one brownie mix according to package instructions. Mine calls for 1/3 C of oil, 1/3 C of water, and 1 egg.

Spread first brownie mix into bottom of 9x13 pan.

Place whole graham crackers in a single layer over the brownie mix so that the entire pan is covered. You might need to break them in half to fit along the side of the pan.

Pour chocolate chips evenly over the graham cracker layer.

Next pour mini-marshmallows evenly over the chocolate chip layer.

Finally, mix the remaining brownie mix and add 2 extra Tablespoons of water to help it spread more easily. Pour it evenly over the marshmallows and gently spread if necessary to cover the entire pan.

Bake at 350 for about 40 minutes or until top brownie layer has a crust and mallows are browning. They will still appear more moist at the top than a regular pan of brownies, but you want to make sure that the brownie mix is not raw.

Remove from oven and let cool on a cooling rack for several hours. Once they are cool, you can remove the entire thing by carefully lifting on the corners of the foil. Use a plastic knife to cut the squares. I have served them in cupcake papers in order to keep them from sticking together on the platter. Enjoy!

Granola Cups for Yogurt Parfait

This is great for a brunch or morning shower. I have filled it with honey greek yogurt and fruit or even plain greek yogurt with fruit (the honey was much more yummy)

Morning Time Breakfast Granola Cups

Yield: About 12 regular sized cups or 24 to 30 Mini Cups

Total Time: 1 hour 15 min

Ingredients:

4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries

Directions:

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin.

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

cantaloupe Summer Delight

1 small cantaloupe

1 cup frozen pineapple

Juice of 1 big lime

1/2 C of 100% orange juice concentrate

4 Cups water

2 Cups ice

2 Tbls honey or 1 1/2 Tbls blue agave nectar

blend ingredients together- strain if desired. Serve cold

Watermelon Tropical Delight

1 small seedless watermelon (or 1/4 of a big one)
1/2 container of 100% orange juice concentrate (or 5 peeled oranges)
4 Cups water
2 Cups ice
2 Tbls honey or 1 1/2 Tbls blue agave nectar

blend all ingredients in blender and serve cold