Rhubarb Nut Muffins

We've discovered we can get frozen rhubarb all year long at our grocery store!  So we made these muffins over the weekend -- so moist and tasty.

Rhubarb Nut Muffins

MUFFINS:

1 1/2  cup flour
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup oil
1 egg -- lightly beaten
1/2 cup buttermilk
1 tsp. vanilla
1 cup rhubarb -- chopped
1/2 cup walnuts -- chopped

TOPPING:

1/4 cup brown sugar
1/2 cup walnuts -- chopped
1/2 tsp. cinnamon

In a large bowl, combine flour, brown sugar, baking soda, and salt. In a medium bowl, combine oil, egg, buttermilk, and vanilla. Stir into dry ingredients until just moistened. Fold in rhubarb and walnuts. Fill lined muffin cups 2/3 full. In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 350 degrees for 20-25 minutes. Cool for ten minutes before removing to a wire rack.

Chicken and Hominy Soup

This is relatively quick and easy, great for a chilly evening when you don't have a lot of time.

Chicken and Hominy Soup

1 Tbsp. oil
1 large onion -- chopped
3 cloves garlic -- chopped
2 cups cooked chicken pieces
4 cups chicken broth
1/4 tsp. pepper
1 can hominy -- rinsed and drained

In a soup pot, sauté onions and garlic. Add chicken, broth, and pepper. Heat to boiling. Reduce heat and simmer for five minutes. Stir in hominy and simmer for five more minutes.

Chicken and Broccoli Teriyaki with Noodles

Note that the chicken has to marinate in the fridge for two hours before you finish making the recipe -- plan accordingly.

Chicken and Broccoli Teriyaki with Noodles

1/3 cup teriyaki sauce
2 tsp. ginger
1 Tbsp. sugar
2 cups cooked chicken pieces
1 cup chicken broth
2 tsp. cornstarch
1/2  tsp. oil
2 packages chicken ramen
1 bunch broccoli -- cut florets into bite-sized pieces
8 oz. sliced fresh mushrooms
1 can water chestnuts
1/3 cup green onions -- chopped

Line a 3-quart casserole with tin foil, allowing enough extra to fold over and cover the pan. Spray tin foil with cooking spray. Combine teriyaki, ginger, sugar, and chicken in a container. Refrigerate 2 hours. Combine chicken broth and cornstarch; stir with a whisk. Stir in oil and one flavor packet from noodles. Set aside. Break each noodle pack into four pieces; arrange in pan. Pour broth mix over noodles. Add broccoli, mushrooms, and water chestnuts. Top with chicken and green onions. Fold ends of tin foil over, and crimp edges to seal. Bake at 475 for 20 minutes.

Italian Veggie Bake

We're having this for supper tonight :-9

Italian Veggie Bake

2 Tbsp. oil
1/2  lb frozen Italian veggie mix -- thawed
1/2 lb spinach -- thawed
1 can chunky veggie spaghetti sauce
1 jar alfredo sauce
1 lb. mostaciolli -- cooked according to package
3 cups shredded Mozzarella
1 tsp. salt
1/2  tsp. pepper

Heat oil over medium high heat and sauté Italian vegetables. Season with salt and pepper. Add spinach; cook until water evaporates. Stir in sauces: heat through. Toss with pasta and 1 1/2 cups of mozzarella. Place in a greased 9x13 pan. Top with remaining cheese. Bake at 425 degrees for 12 minutes.

Slow-Cooker Cherry Cobbler

Always a huge hit at our house, and so great for taking to potluck dinners.

Slow-Cooker Cherry Cobbler

2 cans sliced pears -- drained
1 can cherry pie filling
1/4 tsp. almond extract
1 box yellow cake mix
1/4 cup oats
1/4 cup sliced almonds
1 Tbsp. brown sugar
1/2 cup butter -- melted
Vanilla ice cream

In a greased slow-cooker, combine pears, pie filling, and almond extract. In a bowl, mix cake mix, oats, almonds, and brown sugar. Stir in melted butter. Sprinkle over fruit. Cook on low for 2 1/2 to 3 hours. Serve with ice cream.

Cinnamon-Apple Crescent Rolls

My son asked for these for breakfast on his birthday this week.  Since I had to dig out the recipe, I thought I'd share it here.  I kind of made this up myself, based on some recipes I'd read but that had too much sugar for my taste.

Cinnamon-Apple Crescent Rolls

2 cans of refrigerated crescent rolls
2 apples -- sliced
4 Tbsp. of butter -- softened
2 Tbsp. brown sugar
1/2 Tbsp. ground cinnamon

Preheat oven to 350. Combine everything but the rolls in a small bowl and mix until smooth. Separate the dough into triangles like you would for making crescent rolls. Spread a layer of the cinnamon butter on the widest end of each triangle. Place an apple slice on top of the cinnamon butter and roll them up around the apple like you would to make crescent rolls. Place on an ungreased baking sheet and bake 10-15 minutes or until golden.

Cuban Pork

When I saw that Cowboy had selected this for one of our recipes this week, I got pretty excited.  I really love this one, and we haven't had it for a while.  It's too hot in the summer to use the Crock Pot much, but now that it's fall, we can use it more without heating up the house all day.

Do please note that the meat is supposed to sit in its marinade overnight in the fridge.  Plan accordingly.

Cuban Pork

1 cup lime juice
1/2 cup water
1/2 cup grapefruit juice
6 cloves garlic -- minced
2 tsp. oregano
1 tsp. salt
1 tsp. cumin
1 tsp. pepper
4 bay leaves
1 boneless pork roast
2 large onions -- sliced
tortillas
salsa
sour cream
guacamole

In a medium bowl, combine juices, water, and spices. With a BBQ fork, pierce meat in several places and set in a large sealable container. Pour marinade over meat and refrigerate overnight. Place onions in bottom of Crock Pot. Top with meat and marinade. Cook on low for 10 to 12 hours. Remove meat to a platter and pull apart, discarding bay leaves. Serve on tortillas with onions from Crock Pot.