Tortilla-wrapped Brats on a stick

Tortilla-wrapped Brat with
Butternut Salad on the side.

When Barry told me what he was fixing for dinner, I was not too excited! But, I'm not one to "bite the hand that feeds me," so I made no negative comments. And, as it turned out, I am now a fan of his Tortilla-warpped Brats on a stick! They are a somewhat healthier version of the corn dogs I used to like when I was a teenager.
The recipe was inspired by something he saw in a magazine in the office of a doctor's waiting room . . . with his own twist.

Tortilla-wrapped Brats on a stick
7" whole wheat tortillas, either at room temp or slightly warmed so they are pliable
Grated cheese -- sharp Cheddar or a Cheddar blend
Fully cooked smoked brats (such as Johnsonville®)
Wooden skewers
Olive oil
Seasoning blend such as Freddy's® Famous Seasoning or you favorite brand
Dipping Sauce: Mix equal parts of ketchup and Dijon mustard

1. Lay tortillas on a flat work surface.
2. Sprinkle cheese down the center of each tortilla.
   
3. Add a wooden skewer to one end of brat.
4. Position each brat on top of a cheese-lined tortilla, lining up skewer end of brat close to one edge of the tortilla.
   
5. Roll up each tortilla, tucking the end (the one opposite the skewered brat) in as you roll.
   
   
   
   
   
   
   
   
   
6. Arrange on a parchment-lined baking tray. Brush each tortilla lightly with olive oil and sprinkle with seasoning.
   
7. Bake in a preheated 400° oven for 10 to 15 minutes until tortilla is lightly browned.
   
8. Serve with Dipping Sauce.

Recipe without photos . . .
Tortilla-wrapped Brats on a stick
7" whole wheat tortillas, either at room temp or slightly warmed so they are pliable
Grated cheese -- sharp Cheddar or a Cheddar blend
Fully cooked smoked brats (such as Johnsonville® )
Wooden skewers
Olive oil
Seasoning blend such as Freddy's® Famous Seasoning or you favorite brand
Dipping Sauce: Mix equal parts of ketchup and Dijon mustard

1. Lay tortillas on a flat work surface.
2. Sprinkle cheese down the center of each tortilla.
3. Add a wooden skewer to one end of brat.
4. Position each brat on top of a cheese-lined tortilla, lining up skewer end of brat close to one edge of the tortilla.
5. Roll up each tortilla, tucking the end (the one opposite the skewered brat) in as you roll. 
6. Arrange on a parchment-lined baking tray. Brush each tortilla lightly with olive oil and sprinkle with seasoning.
7. Bake in a preheated 400° oven for 10 to 15 minutes until tortilla is lightly browned.
8. Serve with Dipping Sauce.

Bierock Biscuit Roll-Up

I used all the bread dough for traditional bierocks and still had some filling left. Thought about a bierock casserole but opted for a roll-up instead. The ingredients are vague as this an off-the-cuff recipe using what I had on hand.

Biscuit dough could be filled with browned beef & onions + top for a Cheese Burger Roll-Up, add taco meat for a Mexican Roll-Uo, or create your own unique roll-up.

Bierock Biscuit Roll-Up

Biscuit Dough (I made mine using our Homemade Biscuit Mix)

Bierock Filling
Butter

Penzey’s ® Bavarian Seasoning, optional

1. Place dough on a silicon matt that has been placed on a baking sheet.
   
2. Pat and roll dough into a long “log” shape, about ¼” thick.    
3. Cover surface of tough with bierock filling.
   
4. Starting from long side, roll up dough—as if making cinnamon rolls. The dough is quite tender so I suggest using a bench knife/dough scraper to coax it along. Arrange roll so that it's seam in on the underneath side and tuck both ends under. 
   
5. Brush top lightly with butter. If desired, sprinkle the top lightly with Pennzy’s Bavarian Seasoning.
   
6. Bake in a preheated 450° oven for 20 to 25 minutes, or until dough is nicely browned and cooked through. tests done.
   

Recipe without photos . . .

Bierock Biscuit Roll-Up

Biscuit Dough (I made mine using our Homemade Biscuit Mix)

Bierock Filling (made of ground beef, onions, cabbage & sauerkraut)

Penzey’s ® Bavarian Seasoning, optional
Butter

1. Place dough on a silicon matt that has been placed on a baking sheet.
2. Pat and roll dough into a long “log” shape, about ¼” thick.    
3. Cover surface of tough with bierock filling.
4. Starting from long side, roll up dough—as if making cinnamon rolls. The dough is quite tender so I suggest using a bench knife/dough scraper to coax it along.Arrange roll so that it's seam in on the underneath side and tuck both ends under. 
5. Brush top lightly with butter. If desired, sprinkle the top lightly with Pennzy’s Bavarian Seasoning.
6. Bake in a preheated 450° oven for 20 to 25 minutes, or until dough is nicely browned and cooked through. tests done.

Zucchini Cake with Cream Cheese Icing

Before serving, I added a walnut to each
piece of cake and also sprinkled it with
ground cinnamon.

This is another one of  Marcia Williamson great recipes! And, it comes from her one of her favorite hometown cookbook—The Hugoton Methodist Cookbook; the recipe was submitted by Mary Frances Young.

White Zucchini Cake with Cream Cheese Icing

3 cups grated zucchini

3 cups granulated sugar

1½ cup vegetable oil

4 eggs

1 cut nuts (optional – I used walnuts)

1½ teaspoon ground cinnamon

½ teaspoon salt

2 teaspoons baking powder

3 cups all-purpose flour

1. Mix squash, sugar, oil, and eggs; beat. 
   
2. Add dry ingredients; beat. 

   

   The batter is thick.

3. Spread batter into a 9"x15" cake pan that has been sprayed with pan release. (I opted to divide the cake batter between two quarter sheet pans (each 12" x 8 1/2" x 3/4").

   

    Batter was divided between two quarter sheet pans
   (each 12" x 8 1/2" x 3/4") and is ready to go into the oven.

4. Bake for 1½ hours in a preheated 300° or until toothpick inserted in center of cake comes out clean (I baked the quarter sheet pans just about 1 hour). Transfer to cooling racks.  

   

    Baked cakes cool on racks.

Icing

3 oz. cream cheese at room temperature

1 teaspoon vanilla

1 stick butter

2 cups powdered sugar

1. Cream together cream cheese, vanilla and butter.
   
2. Add powdered sugar and beat. Spread prepared icing evenly over the cake.

   

   
   

Other recipes from Marcia Williamson at this site include . . . Grand Prize Zucchini Bread and Croissants

Recipe without photos . . .

White Zucchini Cake with Cream Cheese Icing

3 cups grated zucchini

3 cups granulated sugar

1½ cup vegetable oil

4 eggs

1 cut nuts (optional – I used walnuts)

1½ teaspoon ground cinnamon

½ teaspoon salt

2 teaspoons baking powder

3 cups all-purpose flour

1. Mix squash, sugar, oil, and eggs; beat. 
2. Add dry ingredients; beat. 
3. Spread batter into a 9"x15" cake pan that has been sprayed with pan release. (I opted to divide the cake batter between two quarter sheet pans (each 12" x 8 1/2" x 3/4").
4. Bake for 1½ hours in a preheated 300° or until toothpick inserted in center of cake comes out clean (I baked the quarter sheet pans just about 1 hour). Transfer to cooling racks.

Icing

3 oz. cream cheese at room temperature

1 teaspoon vanilla

1 stick butter

2 cups powdered sugar

1. Cream together cream cheese, vanilla and butter.
2. Add powdered sugar and beat. Spread prepared icing evenly over the cake.

Green Chile Stew

If this recipe looks rather familiar, it is! When cooking for two, we often have leftovers. Sometimes, but not always, I try to recreate a new dish from those leftover items. Consequently this is how I used leftover pulled pork and part of a can of green chile enchilada sauce . . . in my version of (non-authentic) Green Chile Stew. Again, amounts are approximations so adjust according to your preference and how many you are serving.
Green Chile Stew for 2
About 1 to 1 1/2 cups pulled pork
About 1 cup green chile enchilada sauce that has been flavored with a few sautéed onions & red peppers — see recipe for Green Chile Pork Enchiladas
2 potatoes, peeled diced & cooked in salted water until just tender
1 (15 oz.) can cannellini beans, undrained
Topping for stew: chopped tomatoes & green onions + chopped cilantro drizzled with olive oil and seasoned with Kosher salt and coarsely ground pepper; sour cream

1. Heat pork and green chile enchilada sauce.
2. Add cooked and drained potatoes + cannelloni beans. Heat through.
   
3. To serve, add chopped tomatoes green onions and cilantro that has been drizzled with olive oil and seasoned with Kosher salt and coarsely ground pepper. Add a dollop of sour cream. 
   

Recipe without photos . . .

Green Chile Stew for 2

About 1 to 1 1/2 cups pulled pork
About 1 cup green chile enchilada sauce that has been flavored with a few sautéed onions & red peppers — see recipe for Green Chile Pork Enchiladas
2 potatoes, peeled diced & cooked in salted water until just tender
1 (15 oz.) can cannellini beans, undrained
Topping for stew: chopped tomatoes & green onions + chopped cilantro drizzled with olive oil and seasoned with Kosher salt and coarsely ground pepper; sour cream

1. Heat pork and green chile enchilada sauce.
2. Add cooked and drained potatoes + cannelloni beans. Heat through.
3. To serve, add chopped tomatoes green onions and cilantro that has been drizzled with olive oil and seasoned with Kosher salt and coarsely ground pepper. Add a dollop of sour cream. 

Green Chile Pork Enchiladas

These enchiladas were easy to make using leftover pulled pork and a can of green chile enchilada sauce. Although I just eye-balled amounts, I'll attempt to provide amounts but if you have leftover pork and green chile enchilada sauce, simple make Green Chile Stew.
This recipe fills a 13"x9" dish but I opted for two smaller baking pans so we could eat one and freeze the other.

Green Chile Pork Enchiladas
About 1 to 2 tablespoons olive oil
1 large onion, diced
1 red pepper, diced
1 (28 oz.) can green chile enchilada sauce
10 flour or corn tortillas (I used 6" flour)
About 2 to 2 1/2 cups pulled pork
About 2 to 2 1/2 cups shredded cheese — Cheddar or Mexican blend
Chili powder
Diced tomatoes, sour cream and chopped cilantro -- for serving

1. Heat oil in a skillet of low Dutch oven. Add chopped onions and peppers and sauté until tender.
   
2. Remove most of the onions and peppers; add enchilada sauce and heat through.
3. Ladle enough sauce into the baking dish to cover bottom (use a 13"x9" baking pan or two smaller ones as preferred).
4. Dip a tortilla into the sauce in the Dutch oven; then lay it on a work surface.
   
5. Lay some pork down the center of the tortilla, add a little of the onion-pepper mixture and a sprinkling of cheese. 
   
   
   
6. Roll tortilla up tightly and place seam down in the baking pan.
   
7. Repeat with remaining tortilla.
8. Ladle enough remaining enchilada sauce over the top of rolled tortillas -- use enough to cover top. 
9. Sprinkle with remaining cheese and chili powder.
   
10. Cover lightly with foil — if you spray the foil with pan release, the cheese won't stick to the foil.
11. Bake at 350° until hot and bubbly, about 30 minutes. Let sit about 5 to 10 minutes before serving.
    
12. Serve with diced tomatoes, sour cream and chopped cilantro.

Recipe without photos . . .
Green Chile Pork Enchiladas
About 1 to 2 tablespoons olive oil
1 large onion, diced
1 red pepper, diced
1 (28 oz.) can green chile enchilada sauce
10 flour or corn tortillas (I used 6" flour)
About 2 to 2 1/2 cups pulled pork
About 2 to 2 1/2 cups shredded cheese — Cheddar or Mexican blend
Chili powder
Diced tomatoes, sour cream and chopped cilantro -- for serving

1. Heat oil in a skillet of low Dutch oven. Add chopped onions and peppers and sauté until tender.
2. Remove most of the onions and peppers; add enchilada sauce and heat through.
3. Ladle enough sauce into the baking dish to cover bottom (use a 13"x9" baking pan or two smaller ones as preferred).
4. Dip a tortilla into the sauce in the Dutch oven; then lay it on a work surface.
5. Lay some pork down the center of the tortilla, add a little of the onion-pepper mixture and a sprinkling of cheese. 
6. Roll tortilla up tightly and place seam down in the baking pan.
7. Repeat with remaining tortilla.
8. Ladle enough remaining enchilada sauce over the top of rolled tortillas -- use enough to cover top. 
9. Sprinkle with remaining cheese and chili powder.
10. Cover lightly with foil — if you spray the foil with pan release, the cheese won't stick to the foil.
11. Bake at 350° until hot and bubbly, about 30 minutes. Let sit about 5 to 10 minutes before serving.
12. Serve with diced tomatoes, sour cream and chopped cilantro.

Scandinavian Almond Bars

In the time it takes to preheat the oven, these cookies are ready to bake! Easy, yummy and very Scandinavian!






Scandinavian Almond Bars 
Cookie Dough
1/2 cup (1 stick) softened butter
1 cup granulated sugar
1 egg
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
Milk
1/2 cup sliced almonds (I had whole almonds on hand so I sliced them in the food processor)

Icing:
1  cup powdered sugar
1/4 teaspoon almond extract
3 to 4 teaspoons milk

1. Preheat oven to 325°.
2. In a mixing bowl, cream together the butter and sugar until fluffy.
   
3. Add the egg and 1/2 teaspoon almond extract; beat well to incorporate.
   
   
   
   
4. Add flour, salt and baking powder and then mix until a dough forms.
   
5. Round dough into a ball and then cut into 4 equal portions.
   
6. Form each portion into a 12" roll.
   
7. Transfer rolls to 2 ungreased cookie sheets (I lined mine with a silicon mat) -- arrange about 4" apart.
8. Flatten each roll until it is about 3" wide. 
9. Brush each flattened roll with milk and sprinkle with almonds.

   

   After rolls were arranged on cookie sheets and then flattened, they were brushed with milk.

10. Bake in 325° oven for 12 to 18 minutes or until edges are lightly browned.
    
11. While cookies bake, mix up icing.

    

    I mixed up the icing in a food processor, but a mixer works, too. Or, simply mix by hand.

12. When cookies are lightly browned, remove from oven and set on a cooling rack.
    While still warm, cut crosswise into approximately 1 to 1 1/2" strips.
    
13. Cool completely and then drizzle with icing.
    

Recipe without photos . . .
Scandinavian Almond Bars 
Cookie Dough
1/2 cup (1 stick) softened butter
1 cup granulated sugar
1 egg
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
Milk
1/2 cup sliced almonds (I had whole almonds on hand so I sliced them in the food processor)

Icing:
1  cup powdered sugar
1/4 teaspoon almond extract
3 to 4 teaspoons milk

1. Preheat oven to 325°.
2. In a mixing bowl, cream together the butter and sugar until fluffy.
3. Add the egg and 1/2 teaspoon almond extract; beat well to incorporate.
4. Add flour, salt and baking powder and then mix until a dough forms.
5. Round dough into a ball and then cut into 4 equal portions.
6. Form each portion into a 12" roll.
7. Transfer rolls to 2 ungreased cookie sheets (I lined mine with a silicon mat) -- arrange about 4" apart.
8. Flatten each roll until it is about 3" wide. 
9. Brush each flattened roll with milk and sprinkle with almonds.
10. Bake in 325° oven for 12 to 18 minutes or until edges are lightly browned.
11. While cookies bake, mix up icing.
12. When cookies are lightly browned, remove from oven and set on a cooling rack. While still warm, cut crosswise into approximately 1 to 1 1/2" strips.
13. Cool completely and then drizzle with icing.

Pulled Pork using pork loin cooked in the oven

Pulled Pork for 40.

Pulled pork sliders are on the menu for my weekend class reunion and here’s the recipe we used . . . however, I increased it to feed 40. It’s ideal since this recipe is actually better the day after. 
The inspiration for this recipe came from 101 Cooking ForTwo.

Just in case you might be interested in preparing pork sliders for a crowd . . .

Amount of pork for 40: Depending on the size of the bun, each slider will hold 2-3 ounces (cooked). So 25-30 pounds of raw pork will make 2 sliders per person maybe a few more.

 Pulled Pork using pork loin cooked in the oven    About 15 to 20 servings

About 5 lbs. center cut pork loin

Assorted herbs for the pork stock: sage, rosemary, thyme, parsley, etc. – either fresh or dried + salt & pepper

Seasoning salt (or your favorite rub)

Vegetable oil

1 large onion chopped

28 to 32 oz. homemade pork stock (could use purchased broth)

1. Trim excess fat and any silverskin from pork loin (save the trimmings minus the silverskin).
2. Add pork trimmings and herbs to a pot of water, bring to a boil and then simmer until you have a rich stock. Near the end, taste and add salt and pepper as needed. Cool and strain stock.
   
3. Cut loin in half or thirds and rub all outer surfaces liberally with seasoning salt.
4. Drizzle a skillet with vegetable oil and heat to medium-high temp; add the pork loin pieces and brown all surfaces.
   
5. Remove loin pieces and cut each into about 2” slices cross grain. Add to an oven-safe pan that can be sealed shut, or use a Dutch oven.
   
6. Add onion to skillet dripping and sauté. Top pork with the onions. (At this point, deglaze skillet with a little water to capture all the flavor still in the pan; add the liquid to the stock.)
   
7. Pour pork stock over pork; if there is not enough stock to cover pork, add water.
   
8. Seal with aluminum foil (or add lid) and place in 300°oven for 4 to 6 hours -- until pork falls apart when probed with a fork. (CROCKPOT ADAPTATION: Add ingredients to crockpot, set on high heat for 3 to 4 hours or cook on low all day.)
   
   

   

   Fork tender pork after long, slow cooking.

9. Cool pork and then transfer to a platter or pan to cool. Reserve cooking liquid.
10. After pork is cooled, hand shred. Add back enough of the cooking liquid to keep pork moist (we used it all). 

    

    Excess liquid will be absorbed as the pulled pork chills.

11. If possible, refrigerate pork overnight. Note: Pulled pork is still good if served on the day of cooking, but a lot better is allowed to soak in cooking liquid overnight.)

Recipes for rolls/buns we used for the pork sliders:

Hawaiian Rolls

Multigrain Rolls

Potato Puff Rolls

Other reunion recipes:
Beer Cheese Dip 

Homemade Potato Chips
Gates BBQ Sauce (to go over pork)

Autumn Molasses Cookies—Gingersnaps

Recipe without photos . . .

Pulled Pork using pork loin cooked in the oven    15 to 20 servings

About 5 lbs. center cut pork loin

Assorted herbs for the pork stock: sage, rosemary, thyme, parsley, etc. – either fresh or dried + salt & pepper

Seasoning salt (or your favorite rub)

Vegetable oil

1 large onion chopped

28 to 32 oz. homemade pork stock (could use purchased broth)

1. Trim excess fat and any silverskin from pork loin (save the trimmings minus the silverskin).
2. Add pork trimmings and herbs to a pot of water, bring to a boil and then simmer until you have a rich stock. Near the end, taste and add salt and pepper as needed. Cool and strain stock.
3. Cut loin in half or thirds and rub all outer surfaces liberally with seasoning salt.
4. Drizzle a skillet with vegetable oil and heat to medium-high temp; add the pork loin pieces and brown all surfaces.
5. Remove loin pieces and cut each into about 2” slices cross grain. Add to an oven-safe pan that can be sealed shut, or use a Dutch oven.
6. Add onion to skillet dripping and sauté. Top pork with the onions. (At this point, deglaze skillet with a little water to capture all the flavor still in the pan; add the liquid to the stock.)
7. Pour pork stock over pork; if there is not enough stock to cover pork, add water.
8. Seal with aluminum foil (or add lid) and place in 300°oven for 4 to 6 hours -- until pork falls apart when probed with a fork. (CROCKPOT ADAPTATION: Add ingredients to crockpot, set on high heat for 3 to 4 hours or cook on low all day.)
9. Cool pork and then transfer to a platter or pan to cool. Reserve cooking liquid.
10. After pork is cooled, hand shred. Add back enough of the cooking liquid to keep pork moist (we used it all). 
11. If possible, refrigerate pork overnight. Note: Pulled pork is still good if served on the day of cooking, but a lot better is allowed to soak in cooking liquid overnight.)