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Honey Roasted Pork Tenderloin

Wednesday, October 26, 2016



This is one of those meals that I know will be a hit with all that try it.A tried and true, if you will.And it is very easy to prepare. Make sure you let it sit for a few minutes before slicing. You won't be sorry you tried this,I promise. The sauce that this dish makes is amazing. You can thicken it up with a bit of cornstarch or arrowroot for a gravy as well.


Honey Roasted Pork Tenderloin


2 lbs boneless pork loin
salt and pepper to taste
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth
Preheat the oven to 375.

Season the pork and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme.
Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150 (45-60 minutes).
Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.




Beef & Cabbage Soup

Sunday, October 23, 2016


My husband has dinner duty every once in awhile and I love not having to come up with dinner. I get burned out more often than I care to admit trying to feed everyone day in and day out and keep it interesting. So when he offers to make dinner, I happily agree.  He is a great cook in his own right, and this soup was awesome. Homey and satisfying on a cold autumn  night.

Beef & Cabbage Soup
1 pound ground beef
1/2 large onion, chopped
5 cups chopped cabbage
1 (16 ounce) can cannelini beans,
drained
3 cups water
1 can rotel tomatoes, undrained
4 beef bouillon cubes
1 1/2 teaspoons ground cumin
1 tsp garlic powder
1 teaspoon salt
1 teaspoon pepper



Heat oil in a large stockpot over medium high heat.
Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker.
Add cabbage, cannelini beans, water, tomatoes, beef bouillon, cumin,garlic, salt, and pepper. Stir to dissolve bouillon, and cover.

Simmer over medium high heat for about an hour and a half. Stir occasionally.

Chocolate Cream Cake

Wednesday, October 19, 2016




Have you ever had a recipe that you request over an over, and cannot get enough of? This cake is one of those recipes for me. My nana made this cake for as long as I can remember for birthdays. Every year this is the birthday cake of choice. Nothing fancy. Most of the time not even a candle. Just the cake, sitting on the bottom shelf of the refrigerator, waiting to be devoured ! I must admit that I cheat. I do not make the chocolate cake homemade. It is semi homemade. From a box. but the frosting is what makes the cake, so I don't mind the cake part. I use a good devil's food cake and it is the best cake . Perfect for all occasions!

Swiss Chocolate Cake

1 box devil's food cake mix
1 box vanilla instant pudding
3/4 cup oil
1 c milk
4 eggs

Mix ingredients together and beat well. Pour into two greased and floured cake pans. Bake at 350 degrees for 35-38 minutes, or until a toothpick comes out clean.When slightly cooled, turn onto a cooling rack and cool cake completely.

icing:
1 8oz cream cheese, softened
1 c powdered sugar
1/2 c granulated sugar
12 oz container of cool whip
3 Hershey bars, shaved ( I use Dark)

Mix all together well. Place one cake on a plate and cover with icing. Place second cake on top and frost the rest of the cake. Keep refrigerated.

Homestyle Chicken Pot Pie

Sunday, October 16, 2016




I get all giddy when the weather starts to turn cooler. My  favorite  seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food.  Roasts, casseroles and other heartier foods is definitely what I  prefer. One of my   favorite, and a favorite of my family, is chicken pot pie. The flaky crust and hot,creamy  filling loaded with veggies  is  always a welcome addition to our table. Laden with calories, but good for the soul! This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas,green beans,potatoes,broccoli,onion. Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation. So yummy!


CHICKEN POT PIE

Ingredients:
1 Tablespoon butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup sliced or diced carrots
1 teaspoon salt (or more, depending on taste)
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup frozen peas
2/3 cup frozen corn
2/3 cup diced potato
2/3 cups milk
1/2 cup flour
2 cups cubed cooked chicken
1 refrigerated pie crust (from a pack of 2)


1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender
2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.
4. Pour filling into a pie dish.
5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.
6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.


Caramel Pumpkin Spice Cookies

Saturday, October 8, 2016




These cookies are easy to make from a boxed cake mix. I have been making these for a few years

now and they are a hit with everyone who tries them. You can mix up the flavor of Hershey Kisses

and the sugars that the cookies are dipped in before baking. These I chose pumpkin spice sugar and

caramel Hershey Kisses. You could also use Pumpkin Spice Hershey Kisses and regular granulated

sugar. Lots of options!

Caramel  Pumpkin Spice Cookies

1 box Spice Cake Mix

1/3 c vegetable or canola oil

2 eggs

Pumpkin Spice Sugar ( recipe follows)

Caramel Hershey Kisses

1. Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.

2. In a medium  mixing bowl, mix together the cake mix, oil and eggs  until completely blended.

3.Roll into quarter sized balls. Roll each ball into the pumpkin spice sugar and place on the cookie

sheet. Slightly flatten each cookie with the bottom of a glass.

4.Bake at 350 degrees for 10-11 minutes. Remove from oven and let cool for about a minute. Place a

Hersheys Kiss on top of each cookie. Transfer cookies to a cooling rack to let cool.


Pumpkin Spice Sugar

1/2 c granulated sugar

1 T pumpkin pie spice

Mix the sugar and the pumpkin pie spice in a bowl.

Liz