Grilled Pork Rub

Makes 8 servings.

Prep Time: 10 minutes

Refrigerate Time: 30 minutes

Cook Time: 30 minutes
INGREDIENTS

3 tablespoons brown sugar

2 teaspoons McCormick® Garlic Powder

2 teaspoons McCormick® Chili Powder

1/2 teaspoon McCormick® Black Pepper, Ground

1/2 teaspoon McCormick® Oregano Leaves

1/2 teaspoon salt

2 pork tenderloins (about 1 pound each)
DIRECTIONS

1. Mix seasonings in small bowl. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for extra flavor.

2. Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.

3. Let pork stand 5 minutes before cutting into thin slices.
Tips

Test Kitchen Tip: Try seasoning rub on pork loin roast or baby back ribs.
NUTRITION INFORMATION

per serving

Calories: 174

Fat: 6 g

Carbohydrates: 4 g

Cholesterol: 80 mg

Sodium: 211 mg

Fiber: 0 g

Protein: 26 g

Buttermilk Waffles With Jam

Prep time: 10 minutes | Start to finish: 15 minutes | Serves: 4 (1 waffle)
Details:
A warm waffle topped with your favorite jam makes a hearty and special breakfast anytime. Once prepared, these can be wrapped individually and frozen for up to three weeks. (Phase 2)
Ingredients:

* 1 cup whole-wheat flour
* 1 cup old-fashioned rolled oats
* 1 tablespoon plus 1 teaspoon baking powder
* 3 tablespoons granular sugar substitute
* 3 tablespoons canola oil
* 1 1/4 cups 1% or fat-free buttermilk
* 1/2 cup water
* 1 large egg
* 3/4 cup sugar-free jam, any flavor



Nutritional Information:
360 calories
15 g total fat (2.5 g sat)
56 g carbohydrate
11 g protein
6 g fiber
490 mg sodium
Directions:

1. Combine flour, oats, baking powder, salt, and sugar substitute in a medium bowl. Whisk together oil, buttermilk, water, and egg in a separate bowl. Pour the buttermilk mixture into the flour mixture and stir until combined.
2. Heat waffle iron; coat lightly with cooking spray. Add a generous 1/2 cup batter per waffle and cook until browned and crisp, about 5 minutes. Dollop with jam and serve.

Snickerdoddles

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Blue Cheese Dip

10 oz of Blue Cheese Crumbles
2 Cups Sour Cream
1 1/2 Cups Mayo
1/2 t Salt
1/4 t White Pepper
1 Cup Chopped Pecan

Mix together Put in fridge for at least one hour before serving. Good on Crackers, Wheatables, Salads

Sweet-and-Sour Drumettes

Sweet-and-Sour Drumettes

2 pounds chicken drumettes (ask your butcher to cut them for you)
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup barbecue sauce
1/4 cup French dressing
1 tablespoon red-wine vinegar
Dash of hot sauce (optional)

METHOD:
Preheat oven to 350°F. Season chicken with salt and pepper. Heat oil in a skillet over medium heat. Brown chicken in batches (don't overcrowd the pan), about 3 minutes on each side. Transfer drumettes to a baking dish. Then combine butter, barbecue sauce, dressing, vinegar, and hot sauce. Microwave until butter is melted. Stir. Pour sauce over chicken, and toss to coat evenly. Bake for 15 minutes.