Thursday, December 29, 2011
1 pork tenderloin (about 1 lb)
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon pepper, divided
1 tablespoon canola oil
2 tablespoons unsalted butter
16 oz pre-sliced baby portabellas
4 oz gourmet mushrooms blend
2 tablespoons minced garlic
8 oz bowtie pasta
2/3 cup Marsala wine
1 cup heavy cream
Preheat oven to 375°F.
Season pork with 1/4 teaspoon each salt and pepper (wash hands).
Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 2–3 minutes on each side or until browned. Transfer pork to baking sheet (set pan aside for later use). Bake 25–30 minutes or until 145°F.
Bring water to a boil for pasta.
Return pan (from pork) to medium-high heat. Add butter, mushrooms, and garlic; cook and stir 5-6 minutes or until mushrooms soften and begin to release their juices.
Cook pasta following package instructions.
Season mushrooms with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add wine; cook and stir 2–3 minutes or until most of wine evaporates and mushrooms have released their juices.
Stir cream into mushrooms; cook and stir 3–4 minutes or until sauce has reduced by about one-third. Drain pasta; stir into sauce.
Let pork stand 5 minutes before slicing. Serve pasta and sauce with pork.
GOLDEN GREEN BEAN CASSEROLE
1 (12-oz) bag frozen microwaveable whole green beans
1 cup fresh pre-diced onions
1 (10.75-oz) can golden mushroom soup
3/4 cup shredded sharp Cheddar cheese
3/4 cup French-fried onions
Preheat oven to 375°F. Microwave beans in package on HIGH for 4–5 minutes or until hot. Transfer beans to medium bowl.
Stir in fresh onions and soup; transfer to 2-quart baking dish. Top with cheese, then fried onions; bake 10–15 minutes or until browned and mixture bubbles around edges.
I served together with Sister Schubert Wheat Rolls!
Sunday, December 25, 2011
My mom's recipes were, to say the least, all over the place. I wanted to give her an amazing Christmas gift and thought a binder with all of her recipes (ORGANIZED) would be wonderful! So here it is:
Cover insert made with scrapbook paper, cardstock, and jeweled stickers
The pages were a combo of typed recipes, hand-written recipes, and magazine cutouts
Each section has a pretty divider...
...with a quote about food and/or cooking!
Mom loved it so much! I am working on one for myself and will post when I'm finished:)
4 cups cranberry juice, chilled
4 cups orange juice
2 (750 ml.) bottles Champagne, chilled
12 slices fresh orange, for garnish (optional)
Fill twelve 12-ounce glasses with ice; pour 1/3 cup cranberry juice into each glass. Top each serving with 1/3 cup orange juice and about 1/2 cup Champagne. Garnish with orange slices, if desired.
Wednesday, December 21, 2011
1 (30oz) bag frozen, shredded hash browns
3 (14oz) cans chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1 package cream cheese (regular)
*Optional: diced ham pieces
Combine all ingredients (except cream cheese) in crockpot. Cook on LOW for 6-8 hours. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with: shredded cheese, bacon bits, chives, etc.
*I served with Pear Gorgonzola salad and, you guessed it, Sister Schubert wheat yeast rolls!
Saturday, December 17, 2011
*Canned biscuits (anything but the flaky kind)-I used Pillsbury buttermilk Grands
*Melted butter in a shallow bowl/dish (4tbsp per 8 biscuits)
*Cinnamon & sugar (i.e. make your own cinnamon sugar...i love me some sugar, so i used more sugar!)
(1) Fill up a large frying pan/skillet with 1/2 inch vegetable oil. Let warm on medium high heat for a few minutes
(2) While oil is warming, cut holes in the biscuits (you can use a cookie cutter or any thing small and round)
**I saved the holes to make donut holes**
(3) Place biscuits in hot oil. Once golden brown, flip to the other side using tongs. If you want to make donut holes, just toss them in with the donuts!
(4) Once both sides are golden brown, transfer to a paper-towel lined pan/dish
(5) Once all biscuits are looking like golden donuts and have cooled, dip each one in your melted better; let excess butter drip off of donut, then...Dip into your cinnamon sugar mix!
Thursday, December 15, 2011
1-2 lbs ground beef
1 can cream of mushroom
1 bag tater tots
(1) preheat oven to 375
(2) brown meat in skillet; drain
(3) add cream of mushroom to meat; mix
(4) put meat/soup mixture into casserole dish (the amount of meat you choose will determine the size of dish needed)
(5) top mixture with layer of cheese
(6) top cheese with layer of tots (if you love cheese like me, put another layer of cheese on top of tots)
(7) bake for 20 minutes or until hot throughout
Wednesday, December 7, 2011
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
*I served with salad and sister schubert wheat rolls (can you tell that I love these??)
**I also used Reynolds Slow Cooker Liners (http://www.reynoldspkg.com/reynoldskitchens/en/product.asp?prod_id=3200) for the first time. YOU SHOULD GET THESE! They made clean up a breeze:)
Tuesday, December 6, 2011
1 can refrigerated crescent rolls (I use the big & flakey)
40 slices turkey pepperoni
4 pieces of mozzarella string cheese, cut in half
Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
*I served with broccoli slaw and pizza sauce.
**Tyler said he could eat these 3 days a week!
Monday, December 5, 2011
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel (I didn't have, so I left this out)
2 tablespoons vegetable oil
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
(1) Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
(2) Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, vegetable oil and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
(3) Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
*I baked for 45-50 min
1-8.5 oz. box of Jiffy Corn Muffin Mix
1 egg, slightly beaten
1/3 cup milk
1 TBS honey
4 Oscar Mayer Hot dogs, each cut into 5 pieces
1. Spray the wells of a mini muffin pan with cooking spray. Preheat oven to 400 degrees F.
2. In a med bowl, combine the mix, egg, honey and milk. Allow to sit for 3 - 4 min. Stir batter.
3. Fill each mini muffin well with about 1/2 TBS batter. Place a piece of hot dog into each well, pressing in.
4. Top each hot dog with about a tsp. of batter, covering hot dog.
5. Bake in oven for 10 - 15 min. or until golden brown. Allow to cool in pan for 5 min. before removing to platter.
I only have a 12-cup mini muffin tin, so I made two regular sized ones with the extra batter/hot dogs! I served with baked beans and sweet potato fries. This meal was a big hit!!