Herb Crusted Pork Tenderloin

Posted by: Julia@ my sisters kitchen
By Paula Dean

Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Soft Chocolate Chip Cookies with pudding

http://www.bedifferentactnormal.com

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips
Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. Stir in the chocolate chips. Drop cookies by rounded spoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes in preheated oven. Edges should be golden brown.

Restaurant Style Salsa

The Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice


Combine all ingredients in a food processor or blender and pulse 10 to 15 times, until desired consistency. Taste and season more if needed.

Refrigerate salsa for at least an hour.

Lisa's Cafe Rio Chicken

from cjaneinthekitchen.blogspot.com

3 lbs boneless, skinless chicken
1 1/2 cups italian dressing
1 Tablespoon minced garlic
1 Tablespoon chili powder
juice of 1 lime
1/4 cup cilantro
Place chicken in a 4-6 quart slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken from crock pot, shred with a couple of forks, then put back in crock pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.
Serve in tacos, burritos, quesadillas or taco salad.

Bloomin' Onion Bread

from yourhomebasedmom.com

1 unsliced loaf of (round is preferable) crusty bread

1 pound Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion, including white part

2-3 tsp poppy seeds

Directions:

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.

Places slices of cheese between cuts. Mix together butter, onion, and poppy seeds. Pour over bread. Wrap in foil the entire thing in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

Halloween Popcorn Bars

found on realmomkitchen.com
These bars turn out soft, chewy and ooey gooey. The combination of the milk chocolate coated popcorn along with the Reese’s Pieces, pretzel pieces, and peanuts was delish! The fun thing about this recipe is you could change out the chocolate chips to any flavor you like and adjust the candy pieces to tie it in to any holiday. I think it would be great to use white chocolate chips with red and green M&M’s for Christmas. You could also change out the peanuts to any other nut you like.



Halloween Popcorn Bars

•9 to 10 cups of popped popcorn
•1 cup salted peanuts
•1 cup broken pretzel pieces
•1 cup Karo Lite Corn Syrup (or regular will do)
•1/4 cup butter
•1 (11.5 oz) package milk chocolate chips
•1 cup Reese’s Pieces Baking Pieces or regular Reese’s Pieces
1.Spray a large bowl with cooking spray. Add popcorn, peanuts, and pretzels to the bowl.
2.In a medium sauce pan, cook corn syrup and butter over medium heat stirring constantly. Bring to a full boil and boil for 1 minute.
3.Remove from heat and mix in the chocolate chips. Stir until all the chips are melted.
4.Pour over popcorn, peanuts, and pretzel pieces and mix well. Stir in Reese’s Pieces.
5.Press into a greased 9 x 13 inch dish. Cool for 1 hour and cut into bars.

Roasted Garlic Alfredo Sauce

friedalovesbread.blogspot.com
Yeilds 1 c. of sauce

INGREDIENTS

¼ c. butter
3 cloves garlic, roasted
1 c. Parmesan Cheese, grated
½ c. cream or half & half

INSTRUCTIONS

Roast garlic by breaking individual cloves, trimming woody ends and putting them in an oven safe bowl. Drizzle with olive oil. Place cloves on parchment lined baking sheet and put in a 325° oven for 20 minutes or until fork-tender. Check every 5 minutes thereafter for doneness.

In a small saucepan, melt the butter, add garlic, cream and Parmesan cheese. Cook until bubbly.

Serve immediately over cooked chicken and pasta

Refrigerate left over sauce. It will become firm, but will loosen up upon reheating.




Great for pasta, pizza or sandwiches

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

found on thegirlwhoateeverything.blogspot.com
by The Pioneer Woman


Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)


Cinnamon Sugar Mixture:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg


Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.

Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.

Chicken Noodle Soup

from tastyfoodilove.blogspot.com

Ingredients:
1/2 cup diced carrot
1/4 cup celery
1/4 cup onion
1 tsp butter
6 cups chicken broth
1 1/2 cups diced cooked chicken (I used 1 can chicken)
1 tsp salt
1/2 tsp marjorum
1/2 tsp thyme
1/2 tsp parsley
1/8 tsp pepper
1 1/4 cups egg noodles
1/2 cup frozen peas

Directions:
In a large saucepan saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles and frozen peas; cook for 10 minutes or until tender.

Buttery Crescent Rolls
from prudencepennywise.blogspot.com
Estimated Cost: $1.50 for a two dozen

4 and 1/2 teaspoons active dry yeast
3/4 cup warm water
1/2 cup sugar
6 tablespoons butter, plus 2 tablespoons, softened, divided
2 eggs
1 teaspoon salt
4 and 1/2 cups flour
Dissolve yeast in water. Add sugar, 6 tablespoons butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in remaining flour. Turn onto surface and knead for 6-8 minutes, or use free standing mixer for about five minutes on medium. Place in a greased bowl and let rise until doubled, about 75 minutes. Gently punch down the dough and divide in half. Roll each half into 12 inch circle. Spread with one tablespoon butter and cut each circle into into 12 wedges, Roll up wedges and tuck under. Place on greased cookie sheets. Cover and let rise until doubled, about forty five minutes. Bake in preheated 375 degree oven for 8-10 minutes or until golden brown. Let cool on racks. (To freeze, cool completely, wrap tightly and freeze. You can freeze them before or after baking.)

Snickerdoodle Muffins

fron the sisters cafe
submitted by Melanie

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

1 Preheat oven to 375°F.


2 Whisk together the flour, baking powder, baking soda, and salt and set aside.


3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .


4 Now add the dry ingredients. Mix until all is moist. Do not over beat.


5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!