Recipes, Recipes, Recipes

I have a few new recipes to share so here goes! I made the cupcakes last night and the pork and squash we made at my cooking class. All SOOOOOO good! Sorry I don't have any pictures of the pork and squash but I left my camera at home :(

Red Velvet Cupcakes

Cupcakes:
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white balsamic vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting:
20 ounces cream cheese
1 pound powdered sugar (4 cups)
2 sticks butter
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. In medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the dry ingredients to the wet and mix until smooth and thoroughly combined. Spoon the batter into paper-line muffin cups until about 2/3 full. Bake for 20 minutes, turning halfway thru. Cool completely.

In large mixing bowl, beat the butter and sugar until smooth. Add cream cheese gradually. Beat in vanilla extract. Frost cupcakes.

Simply Sensational Squash Salad
3 Yellow Squash (grated and squeeze dry)
3 Green Zucchini (grated and squeeze dry)
2 cups shredded carrots
2 cups assorted bell peppers (small dice)
1 red onion (small dice)
1/2 cup Champagne Vinegar (can use Tarragon or White Wine Vinegar)
2 Tablespoons Sugar
1/4 cup Basil (chiffonade)
2 Tablespoons Oregano
1/4 cup Olive Oil
Salt and Pepper to taste

Combine all vegetables and put in large bowl. In smaller bowl combine vinegar, sugar, basil, oregano, olive oil, salt, and pepper. Pour dressing over vegetables, toss, and let marinate for about one hour in refrigerator. Serve!

Oven Grilled Pork Tenderloin
1/2 cup Vegetable Oil
1/3 cup Soy Sauce
1/4 cup White Wine Vinegary
2 Tablespoons Worcestershire Sauce
3 Garlic cloves (Minced)
2 Tablespoons Ground Mustard (also known as dry mustard)
2 Tablespoons Cracked Black Pepper
1 cup Preserves (recommend Red Plum or Apricot)
1 Pork Tenderloin

Combine all ingredients for marinade and pour into zip-lock bag. Add pork and toss to coat. Refrigerate to marinate overnight. Roast in oven for about 30 minutes (or until juices run clear). Let rest 10 minutes before slicing. Enjoy!