Tuesday, August 17, 2010

Garlic-and-Rosemary Tenderloin

1/2 cup soy sauce (I used the lite version)
1/2 cup olive oil
1/2 cup balsamic vinaigrette dressing ( I used a lite version)
1 tablespoon minced garlic (or you could use garlic powder)
2 teaspoons dried rosemary
2 teaspoons rubbed sage
2 teaspoons pepper
1 tablespoon minced onion

**Pork or Beef tenderloin (up to 5 pounds) I used a 1.5 pound Hormel pork tenderloin.

Preheat oven to *425. Combine above ingredients in a medium sized bowl. Pour into a large Ziplock freezer bag and add meat. Chill overnight or at least 8 hours, turning occasionally. Remove tenderloin from marinade, discarding marinade. Put tenderloin in a foil lined roasting pan and cover. Place in oven at *425 (ON TOP RACK) and roast for 45 minutes. Remove and allow tenderloin to stand for 5 min before slicing.

**I made this along with dirty rice and sweet green beans and it was such a GREAT meal!! I put the tenderloin and the green beans on the top rack and the dirty rice on the middle rack and baked/roasted them ALL on 425* for 45 minutes and they are were done AT THE SAME TIME!!!

Dirty Rice

1 cup long grain rice
1 can Campbell's Beef Consomme
1 can Campbell's French Onion Soup
1 stick of butter (melted).

Combine above ingredients in a medium sized bowl. Pour into an 8X8 class baking dish. Cover with foil and bake @425* for 45 minutes.

**This recipe can be doubled and baked in a 9X13 glass baking dish as well.

**This rice is AWESOME and so incredibly easy!!!
Recipe from a sweet friend Amanda Harris

Monday, August 2, 2010

Toffee-Chip Chocolate-Chip Cookies

3 1/2 cups All Purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
2 teaspoons salt
2 1/2 sticks butter (room temp)
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/4 c. Heath toffee chips
1 cup mini chocolate chips

Preheat oven to 350. Whisk together dry ingredients (flour, baking soda, baking powder & salt). Cream butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla. On low speed stir in the flour mix with the butter mix. Once combined stir in the toffee chips and chocolate chips with a spatula. Bake on parchment lined baking sheet for 8 minutes. Let cool on sheet for 2 min and then transfer to a cooling rack.

**THESE ARE AWESOME and SO EASY to make!!! MUCH better than your average chocolate chip cookie!

Sunday, August 1, 2010

Twix Blondies

2 1/2 cups All Purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 cup melted butter
2 1/4 cup packed brown sugar
3 eggs
1 tsp. vanilla extract
30 MINI Twix bars coarsely chopped (one bag of MINI Twix contains right at 30)
1 cup milk chocolate chips

10 mini Twix chopped more finely for garnish (optional)
1/2 cup melted chocolate chips for drizzle garnish (optional)

Preheat oven to 350*. Grease 9x13 baking pan/dish. In medium sized bowl combine flour, baking powder and salt, whisking together, set aside. In mixing bowl combine butter and brown sugar beating on low speed until smooth. Add eggs one at a time continuing on low speed. Add vanilla. Slowly add the flour mixture to the butter mixture until just combined. Add the coarsely chopped Twix and chocolate chips stirring with a spatula. Spread batter into prepared pan and bake approx 25-30 minutes until they are set. Toothpick will come out slightly gooey. Be careful not to overcook **When removed from oven, sprinkled reserved Twix on top and drizzle with melted chocolate** (optional). Cool in pan for 2-3 hours or overnight.