Sunday, 31 May 2015

Slow Cooker Balsamic Brown Sugar Pork Tenderloin

Slow Cooked Glazed Pork Tenderloin


Spice Rub

2 Garlic Cloves
1 Teaspoon Sage
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Olive Oil


1/2 Cup Brown Sugar
1 Tablespoon Corn Starch
1/4 Cup Balsamic Vinegar
1/2 Cup Water or Vegetable Stock
2 Tablespoons Soy Sauce


Tin Foil
Water or extra Stock
Bay Leaves


Pour enough water or stock to have about 1/2 inch of water in the slow cooker insert.

In a small bowl mash together the minced garlic and spices for the spice rub. Add the olive oil and stir to create a paste.

Rub the spice blend all over the pork tenderloin, leaving a little bit of the rub to press into the top. Place the prepared tenderloin in the slow cooker. Add a few bay leaves.

Cook on low for about 5 hours.

In a small sauce pan whisk together all the ingredients for the glaze. Bring to a boil over medium heat and reduce for about 5 minutes, until thickened and like a syrup.

Remove from slow cooker and transfer to a foil lined baking sheet and turn oven to broil setting.

Glaze the tenderloin generously with the prepared sauce. Place under broiler for about 3 minutes. Remove from oven, glaze again and broil for an additional 3 minutes. Remove from oven, glaze once more, and broil for 3 minutes.

Let stand 5 minutes before slicing.


Strawberry Balsamic-Basil Jelly

Strawberry Balsamic-Basil Jelly


1 Package Pectin
Roughly 1 Pound Strawberries. Fresh or Frozen*, hulled** and mashed.
1/4 Cup Good Balsamic Vinegar
6 Cups Granulated White Sugar
1/4 Cup Chopped Fresh Basil

*If using frozen, let the berries thaw a bit before starting.

**Hulling is removing the white, tough middlely-topish inside bit from the berry. Makes a smoother, sweeter jam. Just cut the top off, and scoop out the white middle stem like part of the berry.


In a large sauce pan, add the mixed berries and balsamic vinegar. Heat to loosen some juice from the berries for about 5-10 minutes. Stir in the pectin.

Over high heat bring the berries to a full boil. Boil hard for one minute.

Add all of the sugar and stir well.

Bring everything back to a boil. Boil hard for one minute.

Remove from heat, and let sit 5 minutes. Skim off any foam from the top.

Ladle the jam into sterilized jars, make sure lip is clean, place top, and screw band on. Repeat until all the jam is in cans.

In a large pot of boiling water, process the cans for roughly 10 minutes. Remove from water bath, loosen rings to allow water to evaporate and prevent rust.

Make sure lids are sealed.

Pectin usually comes with instructions on how to process jars, or there is always google to help you out.

Sealed and jarred jelly will stay good for up to 9 months if stored in a cool dark place.



Miss busy bee is in the process of moving this summer into our first real home. So The blog is still on the back burner for now.

Thursday, 28 May 2015

Easy Cheesy Breakfast Biscuits

Breakfast Biscuits with Cheese and Sausage


3 Cups Flour
1/2 Cup Vegetable Shortening
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Pound Breakfast sausage meat, cooked and crumbled
8 Ounces Aged White Cheddar Cheese, shredded (or your favorite)
1 Cup Butter Milk
Cooking Spray


Preheat oven to 425°F

Sift together the flour, baking powder, baking soda, and salt.  Blend in the vegetable shortening until the mixture looks sandy and the vegetable shortening is evenly blended into the flour mixture.

Fold in the crumbled sausage and shredded cheese.

Make a well in the center of the bowl and add the milk to the well and mix gently until dough just comes together.

Spray a 9X13X2 baking dish with cooking spray and press the dough into the pan into an even layer.

Bake in preheated oven for 20-25 minutes, until bottoms are browned and tops are golden. Allow to cool in pan at least 10 minutes before cutting.

I like to serve these slightly warm.



I think a little bit of green onion would be awesome in these. I know I love green onion too much, but it really does add a nice something-I-can't-put-my-finger-on to so many savory foods.

Or cut one of these in half and put a fried egg in the center, man that would be a great breakfast!!

Wednesday, 27 May 2015

Slow Cooker Queso

Slow Cooker Queso (Spicy Cheese Sauce/Dip)


16 Ounces Velveeta Cheese
1 Cup Milk
1/2 Teaspoon Cayenne Pepper (Or more for extra heat)
2 Teaspoons Paprika
1 Teaspoon Salt
15 Ounces Chili Salsa or your favorite Salsa
1 small can Chopped Jalapenos
2 Tablespoons Chili Blend Power (or more for extra "chili" taste)
2 Teaspoons Cumin (or more for extra spice)
Juice of one Lime


Measure or add everything listed into your crock pot/slow cooker.  Give it a stir. Turn on low for about 2 hours or up to four hours.

Stir to blend evenly.

Sauce is now ready. Use it to dip tortilla chips in, as a sauce on tacos, or cook some pasta and make a spicy mac and cheese with it!



Miss Busy Bee would like to apologize to anyone who had been checking in frequently, and noticed my lack of blogging.  I had a lot of things come up in my life like a flu, being ill with shingles, my father passed away, I was promoted at work, I had staff problems at work, I got married and now I am trying to buy my first home with my husband.

Sorry life got in the way. But I have been starting to cook more again, and things are getting settled once again, so hopefully I wont vanish from the internet again for a while. A new recipe should be coming soon!