Glazed Doughnut Muffins

I think these should be called spiced muffins…to me they do not taste like a glazed doughnut…but more like a spice muffin…

Recipe

For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
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1 cup milk
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For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
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1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter,
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vegetable oil, and sugars
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till smooth.

3) Add the eggs,
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beating to combine.
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4) Stir in the baking powder, baking soda, nutmeg, cinnamon,
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salt, and vanilla.
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5) Stir the flour
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into the butter mixture alternately with the milk,
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beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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8.) In a medium bowl, prepare the glaze by mixing together the melted butter,
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confectioners’ sugar,
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vanilla
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and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
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10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
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Here is that recipe for you again:
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Pulled Pork Sandwich with Homemade Bar B Que Sauce

Recipe

For Pork

1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
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1/2 c. brown sugar
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Mix all seasonings together.
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Rinse roast and pat dry, sprinkle half the seasonings on the roast.
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Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred. (we have a smoker but we didn’t use it this time, I just placed the pork in the oven and cooked at 225 for a few hours (covered) then turned the heat up to 350 (uncovered) and cooked it the rest of the way until the internal temp was 160 degrees

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For the Sauce:

2 c. ketchup
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1 c. water
1/4 c. apple cider vinegar
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8 tbsp. brown sugar
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1/2 tbsp. black pepper
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1/2 tbsp. dry mustard
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2 tsp. creole seasonings
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1 tsp. garlic powder
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1 tsp. onion powder
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1 tbsp. molasses
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1/2 tbsp. lemon juice
1/2 tbsp. Worcestershire sauce
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Mix well in a medium pot,
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bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally.

To Assemble Sandwich:

Toast bun with a little butter,
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pull pork with your hands or forks,
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toss in sauce and stack it!

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I made slaw for my pulled pork and this is the recipe

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and there you go!

Blueberry Doughnut Muffins

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I saw these online and HAD to make them! They just looked and sounded SO amazing to me!!

Let me just tell you that my co workers are some lucky people! They get treats from me (like these) alllll the time!

Recipe

zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
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1 1/3 cup fresh blueberries
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For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water
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1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a medium bowl, combine the lemon zest

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and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
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3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter,
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vegetable oil,
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and sugars
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until smooth.
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Add the eggs
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and vanilla,
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beating to combine.
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4. In a medium bowl, combine the flour,
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baking powder,
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baking soda
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and salt.
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Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
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Fold in the blueberries.
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5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar,
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vanilla, lemon juice and water. Whisk until smooth.

8. When muffins have cooled slightly, dip the muffin crown into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Notes:

If you prefer a little more intense kick of lemon, feel free to substitute more lemon juice for the water in the recipe for the glaze.

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here is that recipe again:

zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1 1/3 cup fresh blueberries

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.

3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.

5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.

8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Notes:

If you prefer a little more intense kick of lemon, feel free to substitute more lemon juice for the water in the recipe for the glaze.

Easy Meatloaf

Recipe

1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
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1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine the beef, egg,
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onion,
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milk
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and bread OR cracker crumbs.
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Season with salt and pepper to taste
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I had Normy dive in and mix everything and get all messy!
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and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.
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3.In a separate small bowl, combine the brown sugar, mustard and ketchup.
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Mix well and pour over the meatloaf.
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4.Bake at 350 degrees F (175 degrees C) for 1 hour.

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Asian Glazed Salmon

Recipe

•½ C. brown sugar
•⅓ C. soy sauce
•2 Tbsp. hoisin sauce
•2 Tbsp. fresh ginger, chopped finely
•1 tsp. dried red pepper flakes
•1 tsp. garlic powder
•1 tablespoon fresh lime juice
•4 salmon fillets
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1.Preheat oven to 350. Mix together the brown sugar,
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soy sauce,
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hoisin sauce,
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ginger,
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red pepper flakes, garlic powder
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and fresh lime juice. Heat in a medium saucepan until bubbly. Place salmon fillets in a baking dish.
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Pour the sauce over the fillets,
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coating well. Bake for 8-10 minutes. Serve over rice.
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Dinner is served!
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Slow Cooker Cajun Pulled Pork

Saw this on Pinterest and OH MAN! I HAD to make it! I saw Cajun in the title and Pork and I was like OH MAN! Those 2 words speak to me and say: MAKE ME JAMIE! So I did!

Recipe
3 – 4 lb pork shoulder
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3 tablespoons Cajun Seasoning (store-bought or recipe that follows) (i used my own)
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1 teaspoon liquid smoke
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1 tablespoon apple cider vinegar
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1 cup water
4 cloves garlic
2 medium onions
2 tablespoons brown sugar
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Cajun seasoning Recipe:
5 tablespoons smoked paprika
4 tablespoons kosher salt
4 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons cumin

For Cajun Cole Slaw:
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1/2 a medium savoy cabbage, shredded
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1 carrot, shredded
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1/2 onion, sliced thin
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(I combined everything for the dressing/sauce for the coleslaw in a separate boil, and mixed it all together and then poured it over the cabbage, onions, and carrots)

2 tablespoons apple cider vinegar
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1 tablespoon grainy mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon Louisiana hot sauce
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1/3 cup mayonnaise or Greek Yogurt
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1 clove garlic, minced

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Additional ingredients:
Slider rolls
Your favorite BBQ sauce

Place all ingredients in slow cooker first, then turn on slow cooker.
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Place lid on slow cooker.

Turn to low for 8 – 10 hours, or high for 6 – 8, or until pork is falling apart.

Combine all ingredients for slaw and mix well.
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Refrigerate until ready to serve.

When pork is done, carefully remove lid to allow steam to escape.
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Serve pork topped with slaw on slider buns.

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Here is that recipe for you again:

3 – 4 lb pork shoulder
3 tablespoons Cajun Seasoning (store-bought or recipe that follows)
1 teaspoon liquid smoke
1 tablespoon apple cider vinegar
1 cup water
4 cloves garlic
2 medium onions
2 tablespoons brown sugar

Cajun seasoning Recipe:
5 tablespoons smoked paprika
4 tablespoons kosher salt
4 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons cumin

For Cajun Cole Slaw:
1/2 a medium savoy cabbage, shredded
1 carrot, shredded
1/2 onion, sliced thin
2 tablespoons apple cider vinegar
1 tablespoon grainy mustard
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1/3 cup mayonnaise or Greek Yogurt
1 clove garlic, minced

Additional ingredients:
Slider rolls
Your favorite BBQ sauce

Directions:

Place all ingredients in slow cooker first, then turn on slow cooker. Place lid on slow cooker.

Turn to low for 8 – 10 hours, or high for 6 – 8, or until pork is falling apart.

Combine all ingredients for slaw and mix well. Refrigerate until ready to serve.

When pork is done, carefully remove lid to to allow steam to escape. Serve pork toped with slaw on slider buns.

Happy Birthday Normy and Dutch Apple Pie

So for Normy’s actual birthday I had his mom and Jim over for dinner and made his favorite meat, PORK!

Happy Birthday to my Norman!
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Made this recipe
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Here’s the lady that gave him LIFE! His Mom.
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Thank you for giving Normy life, cause I kinda, sorta like him and stuff!

Everyone about to eat some Jamie food!
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And here is The Norman and his AWESOME cook of a wifey, ME!
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So Normy is pretty sick of cake as I am always making cupcakes and cakes. So I made him a pie for dessert instead Dutch Apple Pie

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

Directions
•In a large bowl, combine the flour,
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brown sugar,
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oats
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and butter;
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set aside 1 cup for topping.
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Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
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• For filling, combine the sugar, cornstarch
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and water
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in a large saucepan until smooth;
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bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples
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and vanilla.
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Pour into crust;
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top with reserved crumb mixture.
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Bake at 350° for 40-45 minutes or until crust is golden brown.
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Cool on a wire rack. Yield: 6-8 servings.
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Here is that recipe for you again:

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

•In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
• For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
• Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

Kickin’ BBQ Spice Rub

Got this recipe from http://www.mylifeasamrs.com/

1/2 cup Paprika (I used smoked Paprika)
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1/4 cup Cumin
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1/4 cup Packed Brown Sugar
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1/4 cup Chili Powder
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1/4 cup Salt
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1/4 cup Black Pepper
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2 tablespoons Garlic Salt

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1 tablespoon Cayenne (less if you don’t like spicy)
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Whisk together until combined well and store in an airtight container. Keeps for a LOOONG time.
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I used mine on a whole chicken
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Preheat oven to 350 degrees

Get a 5-6 pound chicken

I pull out anything they leave inside of it. Then I rinse it in cold water and dab dry with paper towels then place it in a dutch oven
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then take the rub you just made and rub that chicken down with desired about of seasoning
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bake chicken at 350 for an hour to an hour and a half or until internal temp of chicken is 165 degrees

Then take the chicken out of the oven and let it rest for 5-10 minutes
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then rip a leg off and eat!
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Dinner is served!
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Tastes Like Lasagna Soup

Recipe Adapted from http://www.pauladeen.com/

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
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In a large Dutch oven, combine ground chuck,

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onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

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Stir in thyme,

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brown sugar,

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broth,

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diced tomatoes,

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tomato sauce,

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Italian seasoning,

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and salt.

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Bring to a boil over medium-high heat;

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reduce heat and simmer 20 minutes. Add noodles,

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and simmer until noodles are tender. Stir in Parmesan cheese.

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Ladle soup into bowls. Sprinkle with a little more cheese. Serve immediately.

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Here is that recipe for you again:

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Ladle soup into bowls. Serve immediately.

Teriyaki Chicken Thighs

I love chicken. My favorite part of the chicken is the thighs. Dark meat. YUM!

Recipe adapted from http://www.foodnetwork.com/

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
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Combine the soy sauce,
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sugar,
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sherry,
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vinegar,
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garlic, ginger and red pepper flakes
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and stir until the sugar dissolves.
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Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, (I place mine in a glass baking dish and marinated mine that way) turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
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Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. cook until chicken is done.

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And here is the Recipe for you again:

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours. (I marinated mine in a glass baking dish)

Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. cook until the chicken is done.