Rhubarb Crunch

A few years ago, my neighbor Nancy handed a Rhubarb recipe and stated it was the best….. I am not sure where it originated…it states from the “kitchen of Peg” on the card. This year our Rhubarb was plentiful & we are finally we are going to try it!  There is not a lot of explanation on the “how-to” for this one so we will wing it…. Tis the season for Rhubarb!

Rhubarb Crunch

On the card --- recipe from the kitchen of Peg

1   cup flour

3/4 cup oatmeal

1 cup brown sugar

½ cup butter

1 tsp cinnamon

1/2 of this is for the top and ½ is for the bottom, pat in firmly

4 cups raw rhubarb

1 cup sugar

2 Tbs. cornstarch

1 cup water

1 tsp vanilla

Cook until thick or clear – add vanilla – pour over rhubarb in pan

       Makes 9 inch square pan, Bake 350 – 1 hr

                   

Tupps Tidbits & Deanna’s Tidbits ~ (we worked on this recipe together) we

 recommend chopping up the rhubarb, set aside, and then mix the flour, oatmeal,

sugar and cinnamon& cut in the cold butter with a fork or pastry blender & place

½ firmly in the bottom of a 9 in square pan.

Next on the stove top cook the sugar, cornstarch until thick & clear & mix in

vanilla

        

Next time we would probably add a bit more rhubarb but otherwise this was delicious….Definitely a KEEPER and worth trying with ice cream next time!

Salsa Skillet Pork Chops

Sean found this recipe from Taste of home’s current issue.  It was under the “eat smart, fast fix” section.  It will be good for a busy week night meal and no need to heat up the oven on a hot day.

Salsa Skillet Pork Chops

6 boneless pork loin chops (6 oz. each)

½ tsp salt

¼ tsp pepper

2 cups fresh whole kernel corn

1 can (15 oz.) pinto beans, rinsed & drained

1 1 /4 cup chunky salsa

2 Tbsp water

1 tsp ground cumin

1. Sprinkle pork chops with salt & pepper.  Heat a large nonstick skillet coated with cooking spray over medium heat.  Brown chops on both sides in batches.

2. Add all chops and remaining ingredients to skillet; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer read 145 degrees.  Let stand 5 minutes before serving.

                 

  

Tupps Tidbits ~       it would be best to have pork chops of all the same size for even cooking

          

The presentation look yummy and the pork chops were tender but it lacked flavor....Definitely not  KEEPER!

Country Blueberry Dessert

This recipe comes from the healthy site www.livebetteramerica.com.

In the past, we have found some pretty good recipes from this site.

It states that as the dessert bakes, the batter rises to the top, creating a delicious pudding like creation that is irresistible!

Country Blueberry Dessert

1 cup flour

¾ cup sugar

¾ cup fat-free skim milk

2 tsp baking powder

¼ tsp salt

1 Tbs butter, melted

2 bags (8 oz each) frozen blueberries

2 tsp finely chopped crystallized ginger, if desired

1. Heat oven to 350F.  Spray 8-inch square glass baking dish with cooking spray.  In large bowl, stir flour, sugar, milk, baking powder and salt until well blended.  Stir in melted butter.  Pour into baking dish. 

2. Pour frozen blueberries over batter; sprinkle with ginger. 

3. Bake uncovered 1 hour to 1 hour 5 minutes or until edges are golden brown and center is set.  Let stand 15 minutes before serving.  Serve warm.

                  

Tupps Tidbits ~ Deanna’s Tidbits ~ since I am the baker, Sean did not test out the recipe this week, excepting for tasting….for some reason my batter only raised to the top on the sides and not in the middle….we did use a larger 9 inch pan, I am not sure if that made the difference

          

I would suggest to top servings of this dessert with whipped cream or ice cream.  We both enjoyed this dessert, I thought it could be a bit sweeter but I like my desserts rich. Sean thought it was perfect….Definitely a KEEPER and worth trying it with ice cream next time!

Beefy French Onion Pot Pie

This recipe came from the Taste of Home magazine, April/May 2013 issue.

It looks like a hardy, quick weeknight meal with minimal ingredients.

Beefy French Onion Pot Pie

• Cook 1 lb of ground beef & 1 chopped small onion in larger skillet over medium heat until beef is no longer pink. 
• Drain meat & onion and place back in skillet.
• Stir in 1-101/2 ounce can of French Onion soup and bring to a boil.
• Transfer mixture to an ungreased 9 in deep dish pie plate and sprinkle with 1 ½ cups shredded mozzarella cheese.
• Bake at 350 for 3 minutes or until cheese is melted.
• Top with 1-12 ounce refrigerated tube can of buttermilk biscuits and bake an additional 15-20 minutes.

Tupps Tidbits ~ I cut the biscuits in ½ when topping them on the meat mixture

          

This dish came out a little “soupy” and lacked really any kind of flavor but onion.  You could probably use it for something like loose meat sandwiches but really the best part of the dish was the biscuits!  Definitely NOT a KEEPER at our house!