Banana Blueberry Baked Oatmeal

This is another version of baked oatmeal which I think I liked better.  The bananas added a creaminess an some natural sweetness.   This is a dish that is great the next day, heated in the microwave with a drizzle of maple syrup on top [the way my toddler prefers it].

Ingredients

• 2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 cups milk
• 1 large egg
• 1 Tablespoon unsalted butter - melted
• 2 teaspoons vanilla paste (or extract)
• 1/3 cup maple syrup
• 2-3 ripe bananas - cut into slices
• 1 1/2 cup blueberries

Directions

1. Preheat oven 375 degrees.
2. Butter an 8x8 dish and cover bottom with banana slices. Then sprinkle 3/4 cup blueberries over top bananas and set aside.
3. In another bowl beat together milk, egg, butter, vanilla paste and maple syrup.
4. Add oats, baking powder, cinnamon and salt. Stir to combine.
5. Pour mixture over blueberries and bananas.
6. Sprinkle the top with blueberries and cook in oven for 35 to 45 minutes until the top is golden brown and the oatmeal is set. 
7. If desired, drizzle the top with more maple syrup.

Banana Pudding

I had some overripe bananas and didn't feel like making the same old banana bread or muffins.  This banana pudding was excellent, creamy, sweet, and so comforting.  It's good warm or chilled.


Ingredients

• 2-3 very ripe bananas
• 1 cup milk (I used skim)
• 1 cup whipping cream
• 1/4  cup sugar (up to a 1/3 if your bananas aren't OVERripe)
• 3 tablespoons cornstarch
• dash salt
• 3 egg yolks
• 1 teaspoon vanilla

Directions

1. Place bananas, milk, and cream in a saucepan. Heat over medium-high heat until hot, but not boiling. Mash bananas and mix into milk. (This will give you chunky pudding, if you'd prefer smooth use an immersion blender)
2. In a separate small dish, mix together sugar, cornstarch, and salt. When milk mixture is almost boiling, add sugar mixture and mix well.
3. In a small dish, lightly beat egg yolks. 
4. Place a small amount (about ½ cup) of the milk mixture into the eggs. Mix together, and return mixture to the saucepan.
5. Bring pudding to a boil, and boil for 1-2 minutes, stirring occasionally.
6.  Place in individual ramekins or one large bowl, cover with plastic, and chill for at least an hour. Pudding can also be eaten warm. 

Brown Sugar Balsamic Glazed Pork Tenderloin

Slow Cooker recipe- woo hoo!
This pork tenderloin is so juicy, so sweet, and tangy that you almost can't wait to eat it.  Delish on a cold night with a roasted potato (or sweet potato if you're my toddler) or some rice.

Ingredients

• 2 lbs. lean pork tenderloin
• 1/4 cup balsamic vinegar
• 1/2 cup chicken broth
• 2 tbsp. soy sauce
• 3 tbsp. brown sugar or maple syrup
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• Optional: Up to 1 tsp.chile powder
• Salt and pepper

Directions

1. Combine the vinegar, chicken broth, and soy sauce.
2. Combine the sugar, cumin, garlic powder, chile powder if using, salt, and pepper. Be careful with the salt since the soy sauce is salty. You can always add more after cooking.
3. Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over top.
4. Cook on low for 6-8 hours until very tender.
5. If desired top with balsamic glaze or reduce the cooking liquid to create your own glaze. (this is easy and doesn't waste the cooking liquid.  Just turn temperature to high for about 10 minutes as pork rests on a cutting board [ or is broiling])
6. For a crisp exterior, place under a hot broiler for 4-5 minutes.