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Posted on » by Dana & Nancy » Theme:

Roasted Brussels Sprouts and Apples

From Cooking Light, November 2009

Yield: 2 servings (serving size: 3/4 cup)

Ingredients:
1/2 cup diced apple
8 ounces Brussels sprouts, trimmed and quartered
2 tablespoons apple cider
2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation:
1. Preheat oven to 375°.
2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

Posted on » by Ashley » Theme:

Royal Hawaiian Pie

Allrecipes – Cathy

“This unique pie is bursting with bananas flavored with pineapple juice and cinnamon.”

Ingredients

  • 2 (9 inch) pie shell
  • 4 cups sliced bananas
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place sliced bananas in a medium bowl and cover with pineapple juice. Toss gently until slices are coated. Let soak for 30 minutes, then drain. Place bananas in pie shell.
  3. In a small bowl mix sugar and cinnamon. Sift over top of bananas. Dot with slices of butter or margarine. Put on top crust and seal, slashing 2 to 3 vents near center. Bake in preheated oven until crust is golden brown, about 30 minutes. Pie can be served hot or cold.

Amount Per Serving:

Calories: 312 | Total Fat: 13.5g | Cholesterol: 8mg

Posted on » by Ashley » Theme:

Kalua Pig in a Slow Cooker

Allrecipes – KIKUCHAN

“This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.”

  • Prep Time: 10 Min
  • Cook Time: 20 Hrs
  • Ready In: 20 Hrs 10 Min
  • Yield 12 servings

Ingredients

  • 1 (6 pound) pork butt roast
  • 1 1/2 tablespoons Hawaiian sea salt
  • 1 tablespoon liquid smoke flavoring

Directions

  1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
  2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Amount Per Serving

Calories: 243 | Total Fat: 14.7g | Cholesterol: 82mg