Rhubarb Muffins

When I was a kid, growing up in Alaska, we always had plenty of rhubarb growing in the garden.  It seems like it is one of those things that people either love or hate.  I'm definitely a fan!

1½ cups brown sugar
2/3 cups oil
1 egg, slightly beaten
1 cup buttermilk
½ cup nuts
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
2½ cups flour
1½ cups rhubarb, chopped

TOPPING:

½ cup finely chopped nuts
½ cup sugar
1 tablespoon butter
1 teaspoon cinnamon

Combine all muffin ingredients and mix. Pour into lined or greased muffin tins. Mix topping ingredients and sprinkle top of muffins. Bake for 25 minutes at 400°F.

Pork Tenderloin Fajitas

This recipe was originally in Light & Tasty (a magazine, now called Healthy Cooking) and adapted by my mom (Lorna Moser Acton). So good!

½ cup minced fresh cilantro
½ teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon ground cumin
1 pork tenderloin (1 pound), thinly sliced
1 teaspoon olive oil
1 small onion, sliced and separated into rings
1 medium red pepper, julienned
Flour or corn tortillas
Shredded cheddar cheese, sour cream, etc. (optional)

In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, sauté pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender. Sprinkle seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.

Chocolate Chip Cookies

I have half a dozen (or more) recipes for chocolate chip cookies but this is my current favorite. And, funny enough, I got it off the back of a bag of ConAgra Foods Harvest H&R All-Purpose Flour. I usually bake a tray or two and then shape and freeze the rest of the dough for quick cookies another day.

1 cup brown sugar, packed
¾ cup sugar
1 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
2½ cups flour
¾ teaspoon salt
¾ teaspoon baking soda
1 (12-ounce) package chocolate chips
½ cup chopped nuts (optional)

Cream sugars and butter. Blend in eggs and vanilla. Add flour, salt, and baking soda. Stir in chocolate chips and nuts. Drop dough by rounded tablespoonfuls onto baking sheets. Bake at 350°F for 10 – 12 minutes.

Sunbeam Rolls

These rolls are a family tradition at Thanksgiving and Christmas. They are light and delicious and evoke a lot of memories! Just don't forget the salt. Trust me.

1 tablespoon yeast
1 cup milk
½ cup margarine
½ cup sugar
3 eggs
4½ to 5 cups flour
1 teaspoon salt

Dissolve yeast in ½ cup warm water and 1 teaspoon sugar; set aside.  Scald milk and add sugar and butter.  Add eggs and mix.  Add salt, 2 cups flour and yeast mixture.  Add remaining flour to form soft dough.  Let rise until double in size.  Divide dough in half.  Roll each half into a 12-inch circle. Spread with butter. Cut into 12 wedges. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).  Bake at 375°F for 10 - 15 minutes.