Honey Spice-Rubbed Pork Tenderloin

This is also what we had with Stefanie!!!

1 pork tenderloin (1 lb.)

1/4 cup KRAFT CATALINA Dressing, divided

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

1 Tbsp. honey

PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.

BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).

REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.

Inga's Really Good Salad

We had this salad with Jason and Stefanie and just had to share!!!

1 bag baby spinach
1 bag romaine lettuce
1/4 large purple onion chopped
1/2 pound mushrooms sliced
1 1/2 cups grated swiss cheese
3/4 pound bacon bits
Toss salad add dressing when ready
DRESSING
1/3 Cup white vinegar
1/3 Cup sugar
3/4 Cup canola oil
1 tsp poppy seeds
1/3 tsp dry mustard
3/4 TSP onion
3/4 tsp salt
Blend in blender until smooth

Daffodil Cake

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Another cake for Hannah's wedding.
1 Cup cake flour
1 1/4 cups sugar
12 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp salt
6 egg yolks
3 TBS fresh lemon juice
3 tsp grated lemon zest
1 Cup confectioners sugar, sifted
Preheat the oven to 350. Have an angel food tube pan ready. Sift the cake flour and 1/4 cup of the sugar in a small bowl. Beat eggs white until foamy, about 2 minutes. Add the cream of tartar, vanilla, and salt. Beat in the remaining 1 cup of sugar 2 TBS at a time until stiff peaks form.
Sift one quarter of the flour mixture over the egg-white mixture and with a large rubber spatula gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture one quarter at a time. Transfer half the batter to another large bowl.
In another bowl, beat the egg yolks until thick about 5 minutes. Fold in 1 TBS of the lemon juice and 2 tsp of the lemon zest. Gently fold the yolk mixture into the batter in one of the bowls. Alternately spoon the white and yellow batters into the pan. Gently run a thin-bladed knife through the batter to marbleize. Immediately place in the oven and bake until the cake springs back when touched lightly - 35-40 minutes. Invert onto a bottleneck or inverted metal funnel and cool completely 2-3 hours. Remove from pan and frost with glaze.
GLAZE
1 TBS lemon juice
1 tsp lemon zest
1 Cup powdered sugar
Mix to make a glaze and pour over the cake.

Stake Visitor's Cake

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I made this cake for Hannah's wedding reception. It is her favorite.
1 Cup uncooked oatmeal
1 1/2 Cup boiling water
1 Cup brown sugar
1 Cup white sugar
1/2 Cup margarine
2 eggs, beaten
1 tsp soda
1/2 tsp salt
1 TBS cocoa
1 1/2 Cups flour
1 Cup chocolate chips
1/2 Cup chopped nuts.
Pour boiling water over oatmeal; leave 10 minutes. Add sugars, margarine, beaten eggs. Beat well. Add dry ingredients which have been sifted together and 1/2 cup of the chocolate chips. Pour into 9 x 13 pan (greased and floured). Sprinkle with remaining 1/2 cup chocolate chips and nuts. Bake at 350 for 30-40 minutes. Quick to mix - doesn't need frosting and good.

Nestle Toll House Chocolate Chip Bar

I am always looking for this recipe. I don't like it as cookies as much as Hilary's, but I do like it in the pan cookie variation!!!
Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Fruit Dip

1 8-ounce tub strawberry or pineapple soft-style cream cheese
1 7-ounce jar marshmallow cream
1 TBS orange juice
1 TBS lemon juice
In a mixing bowl, beat together cream cheese, marshmallow cream, orange juice and lemon juice. Beat until smooth. Refrigerate before serving. Serve with fresh fruit. Makes about 2 cups.

Crock pot Shredded Barbecue Beef Sandwiches

5 pounds chuck roast
3 TBS vegetable oil
3 cups water
salt and pepper to taste
2 tsp Italian seasoning
1 package Good Seasons Italian salad dressing mix
2 tsp each garlic and onion powder
1 bottle of your favorite barbecue sauce
1 dozen hoagie rolls
In skillet heat oil over medium high heat. Add roast and brown nicely on all sides. Place the roast in a crock pot and add the water to the pan you used for browning the beef. Using a wire whisk, get up all the browned bits off the bottom of the pan and pour the beefy water into the crock cooker. Now add all the seasonings to the roast, cover and cook on low about 8 to 10 hours. When cooked, remove the meat, allow to cool and shred the beef using two forks. Return the beef to the crock pot and cook on high until heated through, about 15 minutes to a half an hour. Use a slotted spoon to remove the beef, pil into a bowl and serve with the rolls and barbecue sauce.

Swiss Cheese Chicken and Dressing

6 chicken breasts

6 slices swiss cheese

1 can Campbell's cream of chicken soup

1/2 cup milk

2 cups Mrs. Cubbison's seasoned dressing (crumbs, not cubes)

1 cub butter, melted

Wash chicken, pat dry. Place breasts in 9x13 pan. Top each breast with a slice of swiss cheese. Mix soup with the milk. Blend well and pour over chicken. Combine dressing crumbs with melted butter and spread over chicken. Bake at 350 for 30 minutes covered with foil. Remove foil and bake 15-20 minutes more. Serve with cranberry sauce if desired.

Note: I used Pepperidge Farm Dressing the night of the dinner, but I prefer Mrs. Cubbisons's.

Carmelized Butternut Squash

Ingredients

• 2 medium butternut squash (4 to 5 pounds total)
• 6-8 tablespoons unsalted butter, melted and cooled
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2-1 teaspoon fresh ground black pepper

Directions

1. Preheat the oven to 400°F.
2. Cut off the ends of each butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
10. Adjust seasonings if needed.
11. Serve hot.
12. Enjoy!

Questions about

Cream Cheese Pound Cake

1 1/2 cups butter (3 sticks)
1 8-ounce package cream cheese
3 cups sugar
6 eggs
3 cups all purpose flour
1 TBS vanilla
Remove butter and cream cheese from refrigerator and cut into small cubes. Allow to soften at room temperature. Thoroughly grease a 10-inch tube pan. Preheat oven to 325 degrees. Beat butter and cream cheese with electric mixer until thoroughly creamy. Gradually add the sugar, beating until light and fluffy (3 to 5 minutes - rub a small bit between your fingers; you should not feel any sugar grains).
Beat in the eggs one at a time. Add flour, stirring only until incorporated. Stir in vanilla. Pour batter into prepared pan and bake 1 hour and 45 minutes until cake tests done. Makes 16 serving.

Candy Coated Pecans

1 egg white
1/2 cup brown sugar
1 dash vanilla extract
4 cups whole pecans
Preheat oven to 275 degrees. Line a cookie sheet with wax paper and then spray with cooking spray. Beat egg white until stiff. Stir in brown sugar and vanilla until smooth. Mix in pecans and stir until coated. Pour nuts onto the prepared cookie sheet. Bake until browned about 10 to 15 minutes. Cool and store in a tin.

P. F. Chang's Chicken Lettuce Wraps

This recipe is from Todd Wilbur and Top Secret Recipes

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Lasagna Toss

This recipe is from Kathleen Magnusson.
1 12 oz package of uncooked pasta (shell or bow tie)
1 pound ground beef
1/2 cup chopped onion
1 clove garlic minced
1 27 oz can spaghetti sauce
2 cups ricotta or cottage cheese
1 TBS chopped fresh parsley
2 cups shredded mozzarella cheese
Grated Parmesan cheese
Heat oven to 350. Cook pasta according to package directions for 7 minutes; drain. Meanwhile in large skillet, brown ground beef with onion and garlic, drain off excess fat. Stir in sauce and simmer 10 minutes or until heated through.
Remove 1 cup meat sauce, set aside. Stir cooked pasta into remaining sauce.
Place 1/2 pasta mixture in 2 quart casserole; combining ricotta cheese with parsley, evenly spread on top of mixture in casserole. Sprinkle with 1 cup mozzarella cheese; cover with reserved meat sauce and remaining mozzarella.
Sprinkle with Parmesan cheese, if desired. Cover and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 12 servings.

Tortellini Pasta Salad

Tortellini Pasta Salad

24 ounces of seven cheese tortellini (I love the Olivieri brand at Costco)
1 small red onion sliced very thinly
1 pound of cherry tomatoes cut in half or grape tomatoes
1 Cup of freshly grated parmesan cheese
Italian dressing

Cook pasta as directed on package. When cooled add onion, tomatoes cheese and dress with Italian dressing. Use as much dressing as your family prefers. I usually make it the day before and let the dressing soak into the rest of the salad and then add more if it looks dry. To make it more of a main dish add cooked chicken and chopped artichokes.

Rich Man's Shortbread

SHORTBREAD
1 Pound unsalted butter
1 Cup plus 2 TBS sugar
5 Cups flour.
Mix butter, sugar and flour. Roll into a cookie sheet and bake at 250 for 45-50 minutes.
TOFFEE TOPPING
Melt 2 sticks of butter in pan.
Add 5/8 Cup sugar
1/4 Corn syrup
1 can sweetened condensed milk
Bring mixture to boil over medium-high heat, stirring constantly with wooden spoon. Cook for 5 minutes. Quickly pour over cooled shortbread, spreading evenly with spatula. Cool.
CHOCOLATE TOPPING:
In separate pans melt 4 Cups chocolate melting disks and 1/2 cup white chocolate melting disks. Spread chocolate evenly over toffee. With spoon flick white chocolate over dark layer.

Thick and Chewy Double-chocolate Cookies

2 Cups flour
1/2 Cup cocoa powder
2 tsp baking powder
1/2 tsp salt
16 ounces semisweet chocolate chopped
4 large eggs
2 tsp vanilla
10 TBS (1 1/4 sticks) unsalted butter softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar

Sift flour, cocoa, baking powder and salt in medium bowl, set aside.
Melt chocolate (double boiler or microwave) . Beat eggs and vanilla lightly in another bowl and set aside.
In mixer beat butter at medium speed until smooth and creamy. Beat in sugars until combined about 45 seconds. Mixture will look granular. Reduce speed to low and gradually beat in egg mixture. Add chocolate in steady stream and beat until combined. Add dry ingredients and mix until just combined. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, aboaut 30 minutes. Bake at 350 for 10 minutes. (Can be made into Thick and Chewy Triple-Chocolate Cookies by adding chocolate chips).

Grilled Mediterranean Chicken

While putting Rachel's school books together I found the original Mediterranean Chicken recipe. I have been faking it for several years. Thanks to the MacDowells for this recipe.
1/2 Cup olive oil
1/3 Cup balsamic vinegar
1 medium onion, chopped
6 garlic cloves, minced
1 large ripe tomato, chopped (can used canned)
1/4 tsp chopped fresh oregano or 1 tsp crumbled dried oregano
2 TBS chopped fresh parsley
salt and pepper to taste
chicken

In small bowl, combine the ingredients for the marinade. Pour half of the marinade into a shallow dish reserving the remaining half. Add the chicken to the baking dish and marinade at room temperature for 30 minutes to 1 hour or cover and marinade for 2 to 4 hours in the refrigerator, turning the chicken 3 or 4 times during this time period. Sear 2 minutes on each side. Baste and turn for 2 to 3 minutes each side uncovered. Baste turn and cook 6 minutes covered on each side. (a total of 17-19 minutes). Meanwhile place the reserved marinade in a small saucepan and simmer until it is reduced to a thick sauce about 10 minutes. Coat the chicken with the sauce or pass the sauce in a bowl.