Kristin's Yummy Stuff

I've finally gotten back in the saddle and posted some new recipes on my other blog, Kristin's Yummy Stuff . I'm looking for new ideas, so if anyone has some special recipes they would like to share, please email me or comment and I'll post it on the other site. My family gets sick of the same old meals, so I am in search of new great recipes. Thanks for sharing!!

I saw Rachael Ray on Oprah yesterday and she was making this recipe. I have not made it yet, but CANNOT wait to try it. So I thought I would share. Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding. 2/3 cup whole milk 1 egg 2 tablespoons sugar Pinch salt 1 cup semi-sweet chocolate chips 2 tablespoons hazelnut liqueur or dark rum (or any kind of liquor) 4 demitasse cups 1 cup whipping cream 2 tablespoons sugar Mint sprigs, for garnish, optional Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat

This is a wonderful recipe that my Aunt Lorraine used to make. She passed away a few years ago and every time I make it, it gives me the warm fuzzies just thinking of her. Enjoy. Pork loin - I like to use a tenderloin it is SO yummy and tender that way. 1 large can of stewed tomatoes Medium Onion 1 small can of chopped green chiles (I use mild, but you can use any spiciness you like) Garlic to taste Olive oil salt and pepper to taste In a large skillet or pot: Cut up the meat into small pieces, about 1 inch. Chop onion. Brown meat with olive oil and onion (garlic if you like) until pork in nicely browned and onions are tender. Add stewed tomatoes and chiles. Simmer until pork is tender. The longer the better. The last time I made it, I took it out of the skillet and tossed it in the crock pot for about 3 hours. YUM! You can serve this with Spanish rice. My husband likes it with guacamole, rice and tortillas. He makes it into a taco.