1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chili pepper
1 pork tenderloin~ trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot sauce
Instructions
1. Preheat the oven to 350°F.
2. Lightly spray roasting pan with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chili pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce.
Whisk to mix. Set aside.
5. Heat a nonstick skillet over medium-high heat, lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared roasting pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
6. Cover the tenderloin with aluminum foil and roast in the oven for 20-30 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Let stand for 5 minutes before cutting. Serve immediately.
**This recipe was really good! I usually don't venture out and try things like this, but I was so glad I did! I did alter a few ingredients and cooking times from the original recipe. I got this recipe from Cookbook Jungle.
Thursday, October 29, 2009
Oatmeal Fudge Bars
2 cups brown sugar
1 cup butter (softened) plus 2 tablespoons
2 eggs
3 cups quick oats
2 1/2 cups self rising flour
12 oz bag semi-sweet chocolate chips
1 small can sweetened condensed milk
2 tsp vanilla
Preheat oven to 350*. In a medium bowl cream together 2 cups brown sugar, 1 cup butter (softened), and 2 eggs. In a a large bowl, sift 3 cups oats and 2 1/2 cups self rising flour. Add creamed mixture to dry mixture. You will have to use your hands to really get it mixed well. In a sauce pan over medium heat, melt chocolate chips, 2 tbs butter, and condensed milk. Add 2 tsp. vanilla once mixture is finished melting.
Line the bottom of a 9X13 or 2-8X10 dishes with aluminum foil. Crumble and press 1/2 of the oatmeal mixture in the bottom of dish . Pour fudge mixture over bottom oatmeal layer. Crumble and press remaining oatmeal mixture on top of fudge layer. Bake at 350* for about 20 min. Top will start to brown when done. Allow bars to cool COMPLETELY before cutting!! If you cut before they are completely cool, you will have a mess! I allowed mine to cool overnight.
These are delicious and really easy to make!! I got the recipe from my friend Jennifer Anderson.
1 cup butter (softened) plus 2 tablespoons
2 eggs
3 cups quick oats
2 1/2 cups self rising flour
12 oz bag semi-sweet chocolate chips
1 small can sweetened condensed milk
2 tsp vanilla
Preheat oven to 350*. In a medium bowl cream together 2 cups brown sugar, 1 cup butter (softened), and 2 eggs. In a a large bowl, sift 3 cups oats and 2 1/2 cups self rising flour. Add creamed mixture to dry mixture. You will have to use your hands to really get it mixed well. In a sauce pan over medium heat, melt chocolate chips, 2 tbs butter, and condensed milk. Add 2 tsp. vanilla once mixture is finished melting.
Line the bottom of a 9X13 or 2-8X10 dishes with aluminum foil. Crumble and press 1/2 of the oatmeal mixture in the bottom of dish . Pour fudge mixture over bottom oatmeal layer. Crumble and press remaining oatmeal mixture on top of fudge layer. Bake at 350* for about 20 min. Top will start to brown when done. Allow bars to cool COMPLETELY before cutting!! If you cut before they are completely cool, you will have a mess! I allowed mine to cool overnight.
These are delicious and really easy to make!! I got the recipe from my friend Jennifer Anderson.
Tuesday, October 20, 2009
French Onion Crock Pot Roast
1/2 onion, roughly chopped
16 oz sour cream
1 can cream of mushroom soup
1 packet onion soup mix
1 Chuck Roast (or roast of your choice)
Place roast in crock pot and cover with onion, sour cream, soup, and onion mix. Cook for 8 hours on low and serve over pasta of your choice using the leftover sauce to pour over the noodles! I served this dish with a salad and rolls! Enjoy!
16 oz sour cream
1 can cream of mushroom soup
1 packet onion soup mix
1 Chuck Roast (or roast of your choice)
Place roast in crock pot and cover with onion, sour cream, soup, and onion mix. Cook for 8 hours on low and serve over pasta of your choice using the leftover sauce to pour over the noodles! I served this dish with a salad and rolls! Enjoy!
Wednesday, October 14, 2009
Strawberry Pretzel Dessert
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries (slightly thawed and sliced into bite sizes)
Directions:
1. Preheat oven to 400 degrees F.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
3. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
4. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pour over the cream cheese mixture. Refrigerate until serving time.
What an excellent dessert! And it was so pretty too! I have NO idea where I got this recipe from, but it was delicious!
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries (slightly thawed and sliced into bite sizes)
Directions:
1. Preheat oven to 400 degrees F.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.
3. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
4. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pour over the cream cheese mixture. Refrigerate until serving time.
What an excellent dessert! And it was so pretty too! I have NO idea where I got this recipe from, but it was delicious!
Italian Crusted Chicken
1/2 Cup Italian Seasoned Breadcrumbs
1/4 Grated Parmesan Cheese
1/8 Tsp Salt
4 Chicken Breasts (boneless and skinless)
1/4 cup Italian Dressing
Directions:
1. Preheat Oven to 375
2. Combine Breadcrumbs, Parmesan Cheese, and Salt
3. Dip chicken in Italian dressing and then cover with the breadcrumb concoction
4. When the chicken is fully covered place in a lightly sprayed pan/dish and bake in the oven for 30-40 minutes, or until chicken is no longer pink. Enjoy!
This chicken was really great! I actually marinated mine in the Italian dressing all day in the fridge and it tasted WONDERFUL! Very easy, but tasty! I got the recipe from a Cookbook Jungle.
1/4 Grated Parmesan Cheese
1/8 Tsp Salt
4 Chicken Breasts (boneless and skinless)
1/4 cup Italian Dressing
Directions:
1. Preheat Oven to 375
2. Combine Breadcrumbs, Parmesan Cheese, and Salt
3. Dip chicken in Italian dressing and then cover with the breadcrumb concoction
4. When the chicken is fully covered place in a lightly sprayed pan/dish and bake in the oven for 30-40 minutes, or until chicken is no longer pink. Enjoy!
This chicken was really great! I actually marinated mine in the Italian dressing all day in the fridge and it tasted WONDERFUL! Very easy, but tasty! I got the recipe from a Cookbook Jungle.
Sunday, October 11, 2009
Potato Bundles
6 whole Russet potatoes (cut into small bite size pieces)
1/2 whole Yellow Onion, diced
1 stick of butter
1/2 cup Heavy Cream
Salt to taste
Paprika to taste
Black Pepper to taste
2 tablespoons minced parsley
Directions:
1. Pile potatoes and onions on a square of foil.
2. Add 2 tablespoons of butter to each foil. Splash on cream to each pile.
3. Then sprinkle on salt, paprika, and black pepper to taste.
4. Sprinkle minced parsley over the top.
5. Wrap bundles tightly and bake 375 degrees for 45 minutes, or until extremely tender.
6. Serve bundles right on the dinner plate.
These were G...O...O...D...!!! It was little work, BUT definitely worth it! It's a great dish for when you are entertaining!! You do have to make sure that you cook the potatoes until they are VERY tender......hard potatoes are never good. I had to cook mine for about an hour to get them really tender! The number of bundles depends on the size of your potatoes, mine made about 7. I did learn the second time I cooked them, the more potatoes you add to each bundle the longer they had to be cooked to turn out nice and tender. I really like the idea of the individual foils, but next time I am going to try baking them in one big piece of foil with all the ingredients lumped into one big pile. I will let you know how that turns out! Enjoy!
This recipe came from:
The Pioneer Woman Cooks
1/2 whole Yellow Onion, diced
1 stick of butter
1/2 cup Heavy Cream
Salt to taste
Paprika to taste
Black Pepper to taste
2 tablespoons minced parsley
Directions:
1. Pile potatoes and onions on a square of foil.
2. Add 2 tablespoons of butter to each foil. Splash on cream to each pile.
3. Then sprinkle on salt, paprika, and black pepper to taste.
4. Sprinkle minced parsley over the top.
5. Wrap bundles tightly and bake 375 degrees for 45 minutes, or until extremely tender.
6. Serve bundles right on the dinner plate.
These were G...O...O...D...!!! It was little work, BUT definitely worth it! It's a great dish for when you are entertaining!! You do have to make sure that you cook the potatoes until they are VERY tender......hard potatoes are never good. I had to cook mine for about an hour to get them really tender! The number of bundles depends on the size of your potatoes, mine made about 7. I did learn the second time I cooked them, the more potatoes you add to each bundle the longer they had to be cooked to turn out nice and tender. I really like the idea of the individual foils, but next time I am going to try baking them in one big piece of foil with all the ingredients lumped into one big pile. I will let you know how that turns out! Enjoy!
This recipe came from:
The Pioneer Woman Cooks
Beef Brisket
I- 3-5 lb brisket
1 box lipton onion soup mix,
1 box lipton beefy mushroom soup,
11/2 to 2 cups of red cooking wine, or regular red wine.
Line 9x13 pan with aluminum foil with enough to enclose brisket. Pour 1/2 wine and 1 pouch each soup on aluminum foil in pan. Put brisket on top of this fat side up. Pour the rest of the wine on top of brisket and the other two packages of soup mix on top. Enclose in aluminum foil so liquid does not cook out. Bake on *350 for 3 hours. The gravy is great. Keep cut meat in gravy so it does not dry out.
***I have to admit, I am not a meat person....I don't like eating a lot of it and I am always scared to cook it....I have a huge fear of undercooking it, or overcooking it......BUT this was SUPER easy and really yummy!!! The brisket meat was a little tougher than I had imagined, so I'm not sure if I should have cooked it a little less OR if that is just how brisket is.....None the less....it was fantastic! I plan on using the soup/wine flavoring on a roast very soon! That part was extremely good!! I got the recipe from one of my Bible Study leaders at church! Enjoy!
1 box lipton onion soup mix,
1 box lipton beefy mushroom soup,
11/2 to 2 cups of red cooking wine, or regular red wine.
Line 9x13 pan with aluminum foil with enough to enclose brisket. Pour 1/2 wine and 1 pouch each soup on aluminum foil in pan. Put brisket on top of this fat side up. Pour the rest of the wine on top of brisket and the other two packages of soup mix on top. Enclose in aluminum foil so liquid does not cook out. Bake on *350 for 3 hours. The gravy is great. Keep cut meat in gravy so it does not dry out.
***I have to admit, I am not a meat person....I don't like eating a lot of it and I am always scared to cook it....I have a huge fear of undercooking it, or overcooking it......BUT this was SUPER easy and really yummy!!! The brisket meat was a little tougher than I had imagined, so I'm not sure if I should have cooked it a little less OR if that is just how brisket is.....None the less....it was fantastic! I plan on using the soup/wine flavoring on a roast very soon! That part was extremely good!! I got the recipe from one of my Bible Study leaders at church! Enjoy!
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