Something borrowed and something new.

Today's main course was requested by Teresa. (Hi Teresa!) Teresa wanted me to crock BBQ pork tenderloin. I could've plopped a tenderloin in the crock pot with some random pre-made bbq sauce, but I like to make things complicated. I decided to make my favorite homemade bbq sauce instead. It's a recipe I stole got from a friend of ours (Hi Howard!) and it's amazing. It's the same bbq sauce recipe I use for my pulled pork bbq, so if you were here for the first crock pot party, you've had it.

"BBQ Pork Tenderloin" (6 quart pot)

~2 lbs pork tenderloin

~Howard's/Evelyn's BBQ Sauce:

~15 oz tomato sauce

~3/4 C light brown sugar

~1/2 cup red wine vinegar

~1 T salt

~1 T celery seeds

~1 T chili powder

~2 t garlic powder

~2 t oregano

~1 t pepper

~1/2 t cloves

Place pork in greased crock pot.
Make BBQ sauce.
Pour sauce over pork.
Cover and cook on low for 8 hours.

6 servings.

Delicious. My other half said I have to add this to our meal rotation. It was THAT good. I owe Howard big time.

Dessert was requested by our next door neighbor. (Hi Amanda!) She came over for dinner/dessert/and a movie tonight and when I asked her if she had any particular cravings (she's way, way pregnant), she said she'd love some creme brulee, cheesecake or pineapple upside down cake. Why settle for just one? I decided to make something that was all 3! And I almost completely winged it. 

Here's what I did:

The crust/pineapple upside down cake part: (I found this online somewhere)

~1 C sugar

~1/3 C butter, softened

~1 egg

~1/2 t vanilla

~3/4 C milk

~1 1/2 C flour

~1 1/2 t baking powder

~ 1/2 t salt

Blend all ingredients.

Pour about half of it into a greased Corningware dish. (I used the same one I used for the other cheesecake. I made a mini version of this cheesecake in the 3.5 quart pot with the remnants.)

Pineapple part:

~1/4 C butter, melted

~2/3 C packed brown sugar

~pineapple rings

~maraschino cherries

Mix butter and sugar.

Spread evenly over cake mixture.

Arrange pineapple and cherries on top.

Cheesecake part: (This was my own creation.)

~16 oz Philly cream cheese

~1 cup sour cream

~4 eggs

~1 cup sugar

~1 cup creme brulee flavored coffee creamer (I was going to use some heavy cream and just a touch of this, but the store I went to didn't have any. I added more creamer and crossed my fingers.)

Blend and pour on top of pineapples.

Cover and cook on high for 2 hours or until set.

Allow to cool before removing Corningware from crock pot. 

Refrigerate overnight.

The creme brulee part:

~1/4 cup raw sugar (11 packets)

Sprinkle sugar evenly on top of cheesecake.

Broil 4-6 inches from heat on high for 2 minutes or until bubbly.

Allow to cool before serving.

8 servings.

This was so good. It perfectly represented all 3 desserts. I could totally get used to this experimental crocking of cheesecake business...

A big thank you to those who made requests this week. I had fun crocking dishes I wouldn't have normally considered. Maybe we can do it again, sometime. Yes?