Pork Tenderloin Sliders

This is a great recipe for tailgatting.
Pork Tenderloin Sliders
serves 12
36 ounces pork tenderloin
1 teaspoon grapeseed oil
salt and pepper
2 tablespoons sour cream
2 tablespoons whipped cream cheese
2 tablespoons horseradish
12 medium dinner roll
Rub pork tenderloin with grapeseed oil, salt and pepper. Sear in a med high heat pan until brown on all sides. Place in a 325 degree oven and roast until internal temperature reaches 145 degrees, let rest 10 min slice in thin slices.
. Mix sour cream, sour cream and whipped cream cheese together, cut roll in half and place 1 1/2 teaspoons of sauce on the roll along with 3 ounces of the pork.

Per Serving: 203 Calories; 6g Fat (29.1% calories from fat); 20g Protein; 15g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Peanut Butter Bars

I first created these for a breakfast on the run.  Try them, be careful not to overcook them as they can become dry.

Peanut Butter Bars
Judy Gilliard
Servings: 16
2 cups peanut butter
1/2 cup turbinado sugar (raw sugar)
1/4 cup molasses
2 large eggs
1 teaspoon vanilla
1 cup milk, skim
2 cups heart Smart Bisquick
3 cups rolled oats
1/4 cup jam
1.Cream together peanut butter, sugar, molasses, eggs, and vanilla.
2.Add milk, Bisquick and rolled oats and mix well.
3.Put mixture in 9"X13" baking pan sprayed with nonstick spray dollop the jam on top, with a knife swirl through batter.
4.Bake in a preheated oven 350 for 15 to 20 minutes (be careful not to over cook as they will be dry).
5.Cool and cut into 16 bars.
Per Serving: 366 Calories; 19g Fat (44.6% calories from fat); 13g Protein; 40g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 299mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

Beer Brats

It is tailgating time and every love Brats, you can cook them in the beer, take them to the tailgate
cut them in half and grill them up, wrap the  cooked pepper and onion and put them on the grill to warm up.

Beer Brats

Chef Judy Gilliard

Servings: 6

6 each bratwurst links

6 cups beer

2 large onions, sliced

1 tablespoon grapeseed oil

2 each red and green bell pepper, sliced 1/4" thick

salt and pepper

mustard

6 each hoagie rolls

Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to

a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through.Transfer the bratwurst to a plate.

Meanwhile, on at baking sheet add the remaining onions and the bell peppers toss with grapeseed oil, salt and pepper. Roast in a 400 degree oven for about 10 min tossing occasionally. Cut the bratwurst in half and cook on the grill for 2 minutes on each side.

To serve, spread each bun with mustard. Fill each bun with a brat. Top with sautéed peppers and onions.

*If you like you brats spicy add red chili flakes when seasoning the onion and peppers.

Per Serving : 598 Calories; 27g Fat (45.1% calories from fat); 20g Protein; 53g Carbohydrate; 4g Dietary Fiber;

51mg Cholesterol; 867mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

Let me know how you like these.