Crock Pot Apple BBQ Pork Tenderloin

This crock pot recipe for apple bbq pork tenderloin is a perfect addition to your fall/winter menu. I love the easiness of the Crock Pot and the wonderful sweetness of fall apples mixed with tangy barbecue sauce, slow cooked over a mild pork tenderloin.

With only a few ingredients that you usually have on hand, this is a great recipe to throw in the crockpot in the morning, and come home to in the evening.

I threw my pork tenderloin in completely frozen, since I' d be gone all day, but thaw it ahead of time if you need it done in a few hours. This is great with boneless skinless chicken breasts also.

Sugar Free Apple Pie with Crumble Topping

Whether you are a diabetic like my husband, or just wanting to enjoy a dessert with less sugar, this apple pie recipe will let you enjoy a scrumptious sweet treat without all the refined sugar. Since the apples play the starring role in this pie, and not the sugar, the choice of apples is critical.

This recipe does have a little brown sugar in the "splenda' brown sugar mixture for the crumble topping. This is a mixture of sugar free and real brown sugar, but this is the only added sugar in the entire recipe.

My husband prefers this for his birthday cake. He has a September birthday, so with Apples in season, this makes it an easy "cake" to make him!

Jan's Tips: 
Tapioca: This comes in those tiny red boxes in the pudding aisle at the store. It us used to help thicken the apple juices into a beautiful pie filling! I use it in my peach cobblers too! It's my secret weapon!(shh, don't tell anyone!)

Sweetener to the Apple? I do not add any extra sugar substitute or sweetener to my apples. I just let the apples be sweet enough on their own. Especially when I use my favorite..  Envy Brand, Honeycrisp. , but feel free to sprinkle in any sugar substitute or even drizzle in some honey to your apples if you prefer a bit of extra sweetness. The Crumble topping provides enough extra sweetness for my hubby.

Baking Time: My oven  seems to require at least 75 min to get my apples to tender, sometimes even a bit longer, but i start checking at about 50 minutes. by poking into the pie wth a fork and see if they are "fork" tender.

Let's get baking!

print recipe

Sugar Free Apple Pie with Crumble Topping

by September-24-2018

A diabetic friendly dessert that has all the flavor of an autumn apple pie with a wonderful crumble topping!

Ingredients

• 1 prepared pie crust
• 6  apples, peeled, cored, and sliced
• 2 Tablespoons Tapioca pudding powder
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1 Stick Butter softened
• 1 cup oats
• 1/2 cup  brown sugar substitute
• 1 teaspoon  Vanilla 

Instructions

Preheat oven to 350 degree's. Line 9 inch pie plate with prepared pie crustIn large mixing bowl add sliced, peeled apples.Sprinkle tapioca powder over apples.Sprinkle cinnamon and nutmed over apples. Stir to combine all ingredients well.Pour apple slices into pie crust, arranging slices to fit and pile high as needed. (They'll shrink and settle with baking)In small bowl, combine butter, oats, and brown sugar. Mix until well blended.Sprinkle small "plops" of the oatmeal topping all over the apples, making sure to cover evenly.Bake 60- 75 minutes till apples are cooked through and tender.

Yield: 1 9 " pie

Summer Squash Enchiliadas with Jack Chili Sauce

I am sitting down to eat this scrumptious dinner tonight thanks to my Aunt Karen! She shared this wonderful summer recipe in our old  Family Cookbook years ago.

Can I just say her Jack Chili Sauce makes the recipe? OK she called it spice sauce but with Monterey Jack Cheese and Chili powder playing starring roles I thought I'd rename it.  It is a must!



Jan's Tips: I double the sauce recipe. but that is personal preference for me. I used 2 teaspoons total Chili powder in the double batch of sauce.  I used a cheddar-jack cheese mix because that's what I had on hand.


Printable Copy

Summer Squash Enchiladas


Ingredients:

3/4 C. chopped onion

3 C. chopped yellow summer squash or zucchini

2 cloves garlic minced

1 Tablespoon oil

4 oz. can chopped green chili's

8 (6-7 inch) flour tortillas

1 batch (I make it a double) Jack Chili Sauce (recipe below)

1 1/2 c. chopped tomatoes



Directions:

In Large skillet over medium heat heat oil, onion and garlic for 2 minutes. Add squash. Cover and let cook 3-5 minutes or until tender, stir occasionally. If any liquid in skillet drain. Add 1/2 of the green chili's and stir to mix. Turn off heat and set skillet aside till later



Make Jack Chili Sauce. (See recipe below)

Lightly spray a 9x13 baking dish with non stick spray.



Stir 1/3 (I think I probably stirred in about 1 1/2 cups) of the prepared Jack Chili Sauce into the squash mixture. Fill each tortilla with 1/3 cup of squash filling. roll up. Place seam side down in baking dish. top with remaining sauce. Cover and bake at 400° for 30 min or until hot and bubbly.

Top with diced tomatoes and remaining chili peppers .

Jack Chili  Sauce

2 Tablespoons melted butter or margarine

1/2 teaspoons chili powder

1/8 teaspoon pepper

2 Tablespoons flour

1/4 teaspoon salt

1 Cup Milk

1 Cup Monterey Jack Cheese.

Stir all ingredients  except the cheese together and cook over medium heat until hot and bubbly and starting to thicken slightly. Stir in 1 cup Cheese until melted.

Peach Blueberry Upside Down Cake

Peach Blueberry Upside Down Cake is light airy, flavorful cake with a colorful fruit and brown sugar glaze baked right in.

Upside Cakes get their name,by putting the glaze and fruits on the bottom of the pan, then the cake batter. After baking you carefully flip the cake out onto the serving platter to reveal the fruit & glaze topping.

A traditional upside cake is pineapple with cherries, but I wanted to put a fresh springtime spin on it and use peaches and blueberries. The cake itself is absolutley delightful. It is a lightly sweet cake which balances the brown sugar and sweetness of the peaches and blueberries perfectly. It is a super soft, moist, and airy texture that your fork just slides through like butter, This one is totally a keeper.

Grab a good vanilla ice cream to serve along side this cake if you like, it would be a great addition.

Also, the recipe calls for almond extract which I  love, but I bet a lemon extract would also be a refreshing addition with the blueberries also. What about some fresh apricot halves instead of the peaches? feel free to play around with this recipe just a bit!

Now.. let's get baking!

Yield: 8 -10 Servings

Peach Blueberry Upside Cake

prep time: 5 minscook time: 40 minstotal time: 45 mins

Peach Blueberry Upside Down Cake is light airy, flavorful cake with a colorful fruit and brown sugar glaze baked right in.

ingredients:

• Topping: 
• 1 stick ( 8 tablespoons) unsalted butter 
• 3/4 cup packed light brown sugar
• 1 ( 15 oz) can sliced peaches drained
• 1/2 cup fresh blueberries
• Cake:
• 1 3/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (8 tablespoons ) unsalted butter, softened
• 3/4 cup sugar
• 1  1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 large eggs
• 3/4 cup milk 
• 1/2 teaspoon vinegar

instructions:

Preheat oven to 375 degrees.
Topping:
In an ovenproof non stick skillet (at least 2 inches deep) or well seasoned 10 inch cast iron skillet, Heat the butter over moderate heat until melted.  Reduce heat to low and sprinkle brown sugar over the butter. Cook without stirring for 3 minutes. Not all the sugar will be melted.
Removed from heat.  and arrange peaches on top of sugar mixture. Arrange blueberries decoratively around peaches. Set aside.
Cake:
Combine flour, baking powder, baking soda and salt in a bowl, whisk to combine, set aside.
Add in butter, sugar, eggs, and extracts until creamy.  Add in milk and vinegar.
Gently spoon batter over the fruit and spread evenly, being careful not to disturb or move the fruit around.
Bake 40 mins or until cake is golden brown and springy to the touch, or till a wooden skewer inserted in center comes out clean.
 Let cake cool in pan on a rack for 15 minutes.
Run a knife along edges of pan. Invert a serving platter on top of pan, keeping platter and pan firmly pressed together, invert cake onto platter. '
Carefully lift pan from cake. Serve warm, with ice cream (if desired). 

Created using The Recipes Generator

Versatile Pumpkin Cake or Bread Recipe

 This versatile Pumpkin recipe makes the perfect soft, fluffy, moist Pumpkin cake or Pumpkin Bread. This is going to be the one recipe you keep on hand. It can be made into a 9x 13 pan for cake, or 2 loaf pans for 2 loaves of pumpkin bread. Just a dollop of whip cream is all you need!

It's a very cold and snowy beginning to 2022 here in Virginia. It snowed AGAIN this weekend, and all I wanted was comfort food. I made a batch of Sweet Potato Black Bean Chili and this pumpkin cake to get us through, and they kept me warm heart and soul!

First of all, it's truly the softest, fluffiest, moistest pumpkin cake or bread I 've ever had. I love those quick and easy boxes of pumpkin bread you can buy in the stores like everyone, but this one is so much better, I don't think I'll ever go back. 

Jan's Tip's:

•  You can pour this into a 9 x13 cake pan like I did today, or 2 loaf pans to make 2 loaves of bread.
• Spoon flour into your measuring cup by hand, to keep your flour airy and light. If you just scoop it from the container with your measuring cup, it presses it down, and you use more flour than you actually need, making it a bit drier and denser. 
• Don't over mix this. Just mix to combine and get it in the pan and start baking. you want a soft , airy, almost "mousse" like texture to the batter, and overmixing it will deflate that.
• Feel free to add in chocolate chips or nuts, or dust it with powdered sugar after it cools. Play around with that a bit. 

Let's get baking!

Printable Copy

Pumpkin Cake /Bread

makes 1 cake or 2 loaves.

Ingredients:

• 1 1/2 sticks (or 3/4 cup) softened butter (I used  1 stick of butter and 1/4 cup of butter  / olive oil spreadable blend) 
• 2 cups sugar
• 2 eggs
• 1 (15 oz) can pumpkin 100% pure (not pumpkin pie mix) 
• 2 cups flour (spoon it into your measuring cup to keep it light and airy)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice

Directions:

1. Preheat oven to 325°. Spray baking pan (s) with non stick cooking spray.
2. In a mixing bowl, beat together butter & sugar till combined.
3. add in eggs and  Pumpkin and blend till well combined.
4. add in dry ingredients  including any optional add in's, and mix just until combined, do not overmix.
5. Pour batter into prepared pan(s) .  if making 2 l oaves of bread, 
6. divide batter equally between the 2 loaf pans.
7. Bake cake 40 minutes or until toothpick inserted into center comes out clean.
8. Bake bread : 60 minutes or until toothpick inserted into center comes out clean.