One of my recipe blog readers was kind enough to tell me that someone at the following link: http://all-about-women-story.blogspot.com/ had copied and re-published over THREE HUNDRED of my recipes and recipe photos onto their web page. As far as I could tell, MY recipes and photos are the ONLY posts on their whole web site!!
Needless to say, I'm not happy about it. There is NO contact information (that I can see) on this offenders recipe blog, so I don't have a clue how to contact them, do you?
This is a perfect amount of dessert for just two people. It is quick, easy and tastes divine over a scoop of ice cream!!
2 medium sized peaches, peeled and diced 1 teaspoon flour 1/4 - 1/2 teaspoon cinnamon (see note below) 1 teaspoon sugar Mix the above ingredients gently, until peaches are well covered, then divide evenly into 2 small (greased) baking dishes and set aside. In another small bowl, mix: 2 tablespoons brown sugar 3 tablespoons oats 1 tablespoon flour 1 tablespoon butter (or coconut oil) Using a fork, mix the above ingredients until they are sort of clumpy, for lack of a better description (the butter pieces should be about the size of a small pea). Crumble lightly over the peaches. Bake in preheated 375° oven for 15-20 minutes or until golden and crisp. Serve over ice cream or let it cool a little and top it with whipped cream.
NOTE: increase cinnamon to 1/2 teaspoon if you like a strong cinnamon flavor.
It doesn't get any easier than this one folks. Four ingredients thrown into a Crockpot and six hours later, dinner is ready.
2 to 3 pound boneless pork loin (see note below) 1 16 ounce bottle of your favorite flavored barbecue sauce 8 ounce can crushed pineapple (juice and all) 1/2 teaspoon liquid smoke Stir the barbecue sauce, undrained pineapple and liquid smoke together and pour it over the raw pork loin (in the Crockpot). Cook on LOW for five to six hours (I cook it for 6 hours). Turning the meat over once or twice during that time. Just before you are ready to eat. Remove the meat and thicken the sauce (I use a cornstarch slurry), then put the pork back in the sauce to keep it hot till it's time to eat. This sauce is absolutely delicious. Even my picky-picky husband gave it a thumbs up (twice!!) and it could NOT be easier. NOTE: I'm sure this would work with a pork tenderloin, but I haven't tried it so I can't recommend a cooking time.