2 tablespoons unsalted butter, melted, divided
1 cup flour
2 teaspoons fresh thyme
Salt and ground black pepper
1 cup grated Parmigiano Reggiano cheese
1 cup milk
3 eggs
Pre-heat oven to 450ºF. Prepare a mini muffin pan or popover tin by spraying each cup with nonstick cooking spray and dropping a small dollop of melted butter into each one.
In a medium mixing bowl whisk together the flour, thyme, salt, pepper and cheese. In a blender, process the milk and eggs until combined. Add the dry ingredients to the blender and process until the batter is smooth, about 2 minutes.
Divide the batter evenly between the cups, filling them up about halfway. Bake the cups until puffed and deep golden brown, about 20 minutes. Cool the popovers briefly in the pan then remove them while still rather hot. Serve warm.
Cei brought: Mexican-style Pork and Sweet Potato Slow Cooker Stew from Weight Watchers
1 small poblano chile
1 pound(s) lean pork loin, boneless pork roast, cut into 1-inch cubes
1/2 cup(s) canned chicken broth
1 large sweet potato(es), peeled and cut into 1-inch cubes
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, fire-roasted, undrained
1/2 tsp Durkee Ground Cumin Seed, or other brand
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp fresh lime juice
Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)
Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.
Serve with a spoonful of fat-free sour cream if desired.
Jody brought: Meaty Baked Beans from Slow Cooker Favorites
8 ounces ground beef
8 ounces bulk pork sausage
1 cup chopped onion
2 cloves garlic, minced
2 16-oz cans pork and beans in tomato sauce
2 15-oz cans kidney or pinto beans, drained and rinsed
2 15-oz cans butter beans or black beans, drained and rinsed
1 cup bottled barbecue sauce
4 slices bacon, crisp-cooked, drained and crumbled
1/2 cup packed brown sugar or granulated sugar
1/4 cup water
2 TBS lime juice
2 TBS yellow mustard
1 tsp chili powder
1/4 tsp ground black pepper
In a large skilled cook ground beef, sausage, onion and garlic until meat is brown. Drain fat. Place meat mixture into a 4-1/2 to 6 quart slow cooker. Stir in the undrained pork and beans, drained kidney beans, drained butter beans, barbecue sauce, cooked bacon, sugar, water, lime juice, mustard, chili powder and pepper.
Cover, cook on low-heat setting for 5-6 hours or on high for 2-1/2 to 3 hours. Makes 12 to 16 servings.
DeeAnn brought: Coconut Squares a recipe from her sister
PART I
½ cup butter
1 cup flour
½ cup brown sugar
Cream butter and sugar.
Add flour and cream well.
Put in 8x13 pan and pat down with hands.
Bake at 350 degrees for 10 minutes
PART II
1 cup sugar + 2 Tbsp brown sugar
2 eggs
¼ tsp salt
1 ½ cups coconut
3 Tbsp flour
½ tsp baking powder
½ cup chopped nuts
Beat eggs, add other ingredients (except nuts) and mix well.
Add nuts and mix by hand.
Pour over Part I.
Put back in oven and bake for 30 minutes at 300 degrees.
Cool and cut.
Memory brought:
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