Fruit Pork Roast

Fruit Pork Roast -- A Pinch of Joy
Fruit Pork Roast -- A Pinch of Joy

We had some good eating in the last couple weeks before the freezer left, including this deliciously beautiful Fruit Pork Roast.   When the freezer’s predecessor died, I almost didn’t buy a replacement. But we just couldn’t do without – in less than a week we gathered up the spare change and went shopping for a freezer. This time we decided to list the little chest on Craigslist and buy a new one to fit the new space once we move.

The people who bought it were super nice. Her sister and children were moving from Florida to live with them for the summer (and maybe longer) while the brother in law got settled in his new job and found a house in New York where he’d been transferred.  I wouldn’t back down on the price (since I had a list of seven more inquiries after theirs), but when it came time to pay the guy held back five dollars with high drama. Equally dramatic, I said Yes, we’ll take five dollars less just so you don’t ruin your reputation for driving a hard bargain. He did the happy dance. We all had a good laugh. They loaded the freezer in the back of the SUV with a bit of maneuvering and amazingly the hatchback closed!

 This fruit pork loin roast was delicious and served three meals plus another one or two as pulled pork! Don’t let the long list of ingredients scare you. Easy and it cooks all day, releasing the most pleasing aromas. Take a minute to garnish with more fresh apple slices and parsley as you serve it and you’ll have a beautiful presentation.   This is worth making, even if you don’t have to empty the freezer and use up the pork roast hiding in the corner.

Fruit Pork Roast
 
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Tender pork roast with fruit for a delightful dinner dish. It's easy to prepare in the slow cooker but looks like a million bucks when you garnish with fresh apple slices and parsley just before serving.
Author:
Recipe type: Meat
Serves: 12 servings
Ingredients
  • ½ cup dried cranberries
  • ⅓ cup raisins
  • ½ cup unsweetened apple juice
  • 1 teaspoon minced garlic
  • ½ teaspoon ground mustard
  • 3 pounds boneless pork loin roast or tenderloin
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1 small lemon, sliced
  • 1 medium apple, sliced
  • ½ cup packed fresh parsley
Instructions
  1. Combine the first seven ingredients in small bowl.
  2. Use 3 quart slower cooker. If using liner, place in cooker before using. If necessary cut meat in half to fit in slow cooker.
  3. Mix salt, pepper and ginger in cup and sprinkle over meat. Pour apple juice mixture over roast,then arrange apple and lemon slices as desired.
  4. Cover and cook on low for 8 hours or until tender.
  5. Gently transfer meat to serving platter to stand for 10 minutes before slicing and serving.

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Chicken and Bacon Lasagna Roll ups

Chicken and Bacon Lasagna Rollups -- A Pinch of Joy
Chicken and Bacon Lasagna Rollups -- A Pinch of Joy

From my sister, Bee . . . a  creamy, cheesy pasta dish with chicken made over the top delicious with yummy bacon.  Sooo good.  I got to do the filling and rolling for this batch  — since I was hanging around the pan of browned bacon, I think.  She’s generous with bacon, but has this idea that everyone should have an equal chance.  :-)   I learned from her when visiting a couple years ago, that its so much easier to snip bacon into one inch pieces BEFORE browning.  Duh!  Here’s what the pan looked like right out of the oven.  Too bad you can’t scratch and sniff, because the aroma is delightful!! 

Chicken and Bacon Lasagna Rollups -o- A Pinch of Joy

 
Chicken and Bacon Lasagna Roll ups
 
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Author:
Recipe type: Main Dish
Serves: 8 servings
Ingredients
  • 8 lasagna noodles. cooked
  • 1 pound bacon, diced, cooked and drained
  • 1 small onion, chopped
  • 2 cloves garlic
  • 2 boneless chicken breasts, cooked and shredded
  • 1 cup approximately prepared Alfredo sauce,
Topping
  • ½ cup mozzarella cheese, shredded
  • ½ cup Parmesan Cheese,shredded
Filling
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • 6 oz. cream cheese
  • ½ c4up grated Parmesan
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • salt and pepper, to taste
Instructions
  1. Bring large pot of water to boil, add lasagna noodles and cook according to package directions for al dente. Do not overcook. Drain and separate noodles to allow excess water to drain.
  2. Grill or cook chicken breasts until done, Let cool slightly and dice or shred. Set aside.
  3. Cut bacon into one inch pieces and fry. Add diced onions and minced garlic when bacon has browned and cook until bacon is crisped, about three minutes. Lift bacon mixture onto plate lined with paper towels to drain.
  4. Mix together cheeses, sour cream, and seasonings.
  5. Lay noodles flat on paper lined surface. .Divide and spread the filling onto the pasta evenly.
  6. Add shredded chicken onto each pasta, about ½ cup chicken on each roll. .
  7. Set aside ⅓ cup bacon mixture. Distribute remainder bacon mixture on top of the chicken and cheese on the lasagna noodles
  8. Sprinkle Parmesan on top of the bacon and chicken.
  9. Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
  10. Roll each lasagna and noodle and put seam side down in baking dish.
  11. Spread remainder of cream sauce.evenly across top of lasagna rolls
  12. Top with remainder of bacon.mixture
  13. Sprinkle mozzarella and Parmesan on top.
  14. Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
  15. Let rest for 5 to 10 minutes to firm before serving.

Overnight Cinnamon Coffee Cake

Overnight Cinnamon Coffee Cake -- A Pinch of Joy

Overnight Cinnamon Coffee Cake -- A Pinch of Joy

Sister Kay introduced  the  family to Overnight Coffee Cake at a family reunion two or three years ago.  Crusty cinnamon  sugar atop a light  sweet dough – sooo good.   She shared the recipe which is still in my to do file.  This weekend we were at sister Vee’s home and were awakened with  the wonderful aroma of baking bread and cinnamon.  

Vee graciously allowed me to take a picture of the coffee cake to share with you.  Well, actually I said good morning, saw the pan setting on the table,  grabbed a plate from the cupboard, my camera from the bedroom and went out to the front porch to take a picture.   Wheels and Bytes are used to having perfectly good food snatched right out from in front of them for a photo session.  Apparently that’s not the norm in every family!   But they just laughed at me and gave me a place at the table anyway.   

Overnight Cinnamon Coffee Cake
 
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Spicy cinnamon sugar atop a light, fluffly sweet dough -- cinnamon rolls without the "roll" and fuss.
Author:
Recipe type: Breakfast
Serves: 15 servings
Ingredients
  • 3 eggs
  • 1 package yeast
  • ¼ cup warm water
  • 4 cups flour
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup milk
Topping
  • ½ cup butter
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
Instructions
  1. Proof yeast by adding package of yeast to the warm water (NOT hot) and letting set ten minutes.
  2. Combine dry ingredients, then cut in shortening.!
  3. Add eggs, milk and yeast mixture to dry ingredients and mix thoroughly. Dough will be very thick.
  4. Cover tightly and place in refrigerator to rise overnight.
  5. In the morning, grease 9x15" pan (jelly roll pan) and spread dough evenly over pan.
  6. Melt butter and drizzle over dough.
  7. Mix brown sugar and cinnamon, then sprinkle evenly over butter topped dough. If more sugar is desired, add ¼ cup brown sugar.
  8. Cover and let set at room temperature for twenty minutes.
  9. Bake at 350 degrees F for 20-25 minutes.
  10. Add powdered sugar glaze, if desired.
  11. Serve hot.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below! Your support of A Pinch of Joy is appreciated!



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