Pork

http://www.cookscountry.com/recipe.asp?recipeids=3548&bdc=42576&Extcode=L1GN5BB00

STEP BY STEP

How to Finish the Pork

1. After taking the pork off the grill, transfer it to a roasting pan, cover the pan with foil, and finish in a 325-degree oven.

2. Wearing kitchen gloves to protect your hands from the heat, shred (or "pull") the pork into thin strands, adding sauce as you go.

STEP BY STEP

How to Set Up the Grill

Indirect heat is the key to low and slow BBQ. Place the roast on the side of the grill opposite the lit coals.

Lexington-Style Pulled Pork For Charcoal Grill

Serves 8 to 10

Pork butt (often labeled Boston butt) is usually sold boneless and wrapped in netting but is sometimes available on the bone. If barbecuing a bone-in roast, or if your pork butt weighs more than 5 pounds, plan on an extra 30 to 60 minutes of oven cooking time.

Spice Rub and Pork
2	tablespoons paprika
2	tablespoons ground black pepper
2	tablespoons brown sugar
1	tablespoon table salt
1	boneless pork shoulder roast (4- to 5-pound)
4	cups wood chips
Lexington BBQ Sauce
1	cup water
1	cup cider vinegar
1/2	cup ketchup
1	tablespoon sugar
3/4	teaspoon table salt
1/2	teaspoon ground black pepper
1/2	teaspoon red pepper flakes

1. For the spice rub and pork: Combine spices, sugar, and salt in small bowl, breaking up any lumps as necessary. Massage entire pork roast with spice mixture. (Roast may be wrapped tightly and refrigerated for up to 1 day.)

2. Soak wood chips in bowl of water to cover for 15 minutes. Open bottom grill vents. Light large chimney starter filled halfway with charcoal briquettes (about 50 coals) and burn until charcoal is covered with fine gray ash. Pour coals into pile on one side of grill and scatter wood chips over coals. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape grate clean.

3. Position pork on cooler side of grill. Cover, positioning half-open lid vents directly over meat, and cook until meat has dark, rosy crust and charcoal is spent, about 2 hours.

4. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Transfer pork to large roasting pan, wrap pan and pork tightly in foil, and roast in oven until fork inserted into pork can be removed with no resistance (see related Tip), 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes.

5. For the sauce: Whisk together all ingredients until sugar and salt are dissolved. Using hands, pull pork into thin shreds, discarding fat if desired. Toss pork with 1/2 cup vinegar sauce, serving remaining sauce at table.

Peanut Butter Brownie Trifle

http://www.tasteofhome.com/Recipes/Peanut-Butter-Brownie-Trifle

Ingredients

1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Peanut Butter Nutella Cookies

http://delightfulbitefuls.blogspot.com/2011/02/peanut-butter-nutella-swirl-cookies.html

Peanut Butter & Nutella Swirl Cookies
Adapted from: Sweetest Kitchen

Ingredients

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Directions

Preheat oven to 350° F.

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Easy Cheesy Zucchini Bake

From Karen Niessing found in Penzey's catalog

INGREDIENTS
2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 tsp thyme
1 tsp basil
1 tsp garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan or romano cheese
1/3 cup dry bread crumbs
1 cup shredded mozzarella cheese (optional)

DIRECTIONS
Preheat oven to 350.

Combine the tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in 1.5 quart baking dish. Top with paremsan or romano cheese and bread crumbs. Bake at 350 for 45 minutes or until veggies are tender. Sprinkle with mozzarella and let stand 5 minutes.

Peanut Butter Banana Bread

Recipe from Penzey Spices by Meredith Wittmann

INGREDIENTS
3 ripe bananas, peeled and sliced
2 eggs
1/2 cup plain or vanilla yogurt
1/2 cup creamy peanut butter
3 TB melted butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup ground flax seed (optional)
3/4 tsp baking soda
1/2 tsp cinnamon
1 tsp baking spice
1 1/2 cups flour
1/2 cup powdered sugar (optional)

DIRECTIONS
Preheat oven to 350. Spray 9x5 loaf pan with non-stick cooking spray and set aside.

In large mixing bowl, combine the bananas, eggs, yogurt, peanut butter, and melted butter. Beat at medium speed until well blended. Add sugars and beat well. Ad flax seed, baking soda, cinnamon, and baking spice. Reduce to low speed and mix well. Add flour and beat until blended.

Pour batter into loaf pain and bake for 65-75 minutes. Let cool 30 min in pan before removing. Dust with powdered sugar.

Quinoa Sweet Potato and Mushrooms

http://allrecipes.com/recipe/quinoa-with-sweet-potato-and-mushrooms/detail.aspx

Ingredients

1/3 cup quinoa
1 cup water
1 pinch salt
1 tablespoon olive oil
1 teaspoon minced garlic
1 small sweet onion, chopped
1 cup crimini mushrooms, sliced
1 small sweet potato, peeled and diced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup chopped, toasted pecans

Directions

Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Curried Quinoa

http://allrecipes.com/recipe/curried-quinoa/detail.aspx

Ingredients

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Directions

Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Blueberry Spice Muffins

INGREDIENTS

1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup melted butter
1 1/4 cup fresh blueberries

Topping
1 TB sugar
1/2 tsp cinnamon

DIRECTIONS
Preheat oven to 400
Muffins: Combine dry ingredients in large bowl. In small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir until just moistened and then fold in the blueberries.
Fill greased or paper-lined muffin tins 2/3 full.

Combine the topping ingredients and sprinkle over the batter

Bake for 16-20 minutes or until browned and springy. Cool and then transfer to wire rack.

Yield: 12 muffins
Recipe from Penzey Spices

Carrot-Ginger Muffins

http://michaelrunsonveg.blogspot.com/2009/02/carrot-ginger-muffins.html

Carrot Ginger Muffins
The recipe lists raisins and walnuts as optional. For a vegan muffin you can sub soy milk for the milk, and 1 tablespoon flaxseed meal + 3 tablespoons water for the egg.

2 cups All-Purpose Flour (Can use whole wheat or ½ ww and ½ AP)
1½ teaspoons Baking Soda
½ teaspoon Salt
½ teaspoon cinnamon
2 teaspoons ground ginger (2 Tablespoons fresh ginger)

¾ cup Sugar (can reduce to ½)
1 cup Milk
1 large Egg
1/3 cup Canola Oil
1 teaspoon vanilla extract

1 Cup Grated Carrot
½ Cup Raisins (optional)
½ Cup Walnuts (optional)

Pre-heat oven to 350°
In large mixing bowl combine dry ingredients including flour, baking soda, salt, cinnamon and ginger (if using fresh ginger add to wet ingredients). In a separate bowl combine egg and sugar until smooth, then add oil and vanilla.
Add wet ingredients to dry ingredients and combine until just incorporated. Be careful not to over-mix your batter as this will make your muffins dense and dry.
Now mix in your grated carrot, raisins (if using) and walnuts (if using).
Portion out into non-stick muffin pan or line your pan with muffin/ cupcake papers (lightly spray muffin papers with cooking spray. Fill each muffin cup 2/3 full.
Bake 15-18 minutes or until lightly browned on top.
Test with a tooth-pick to ensure the muffins are completely done. Remove muffins from pan and let cool on a wire rack, or turn them on their side on a plate.
Makes about 10 muffins