Pork & Pear Combos

Porky Pear Egg Rolls

1 lb pork tenderloin cut into bite size pieces

½ tsp fresh ground pepper

½ tsp garlic powder

½ tsp Creole seasoning

1½ tsp fresh ground gingerroot

1 tsp allspice

1 cup finely chopped pears

1 onion, chopped

1 tbsp brandied pear preserves

8 egg roll wrappers

Oil for frying

Sprinkle pork with pepper, garlic powder and Creole seasoning.  Cook in large skillet until no longer pink, remove from pan.  Cool slightly and then chop up very fine, almost minced.

Add onions and pears to same pan as pork was cooked in and sauté 5 minutes or so.  Return pork to pan and add gingerroot, allspice and pear preserves; cook just until aromatic and hot.  Remove from heat.

Let mixture cool for about 15-20 minutes.  Spoon 2 Tbsp into each egg wrapper and roll and seal like a present.  Deep fry at 350º until golden brown, turning occasionally (about 2 minutes per side); drain on paper towels and serve with fried rice and homemade duck sauce (A.K.A. Brandied Pear Preserves)

© Crackerberries 2011

No Bake Cookies

Chocolate for BREAKFAST

This is my way of it being okay to have chocolate for breakfast.  What?  There is a good healthy dose of oatmeal in each cookie!

2 cups sugar

3 tbsp cocoa

¼ cup butter

¼ cup butter flavored Crisco

½ cup milk

3 cups rolled oats

1 tsp vanilla

2½ heaping tbsp chunky peanut butter

¼ cup toasted coconut

½ cup raw peanuts

Melt butter and Crisco together in medium/large sauce pan; add sugar, cocoa and milk and bring to a boil.  Boil one minute and remove from heat.  Stir in peanut butter, vanilla, oats, peanuts and coconut.  Drop by mounds on waxed paper and let cool completely (they will harden as they cool).  Great with morning coffee!

© Crackerberries 2011