Perfect Pork Tenderloin

DIRECTIONS

1. 
   
2. Determine theweight of roast from the meat wrapper. Weight will determine how long to cook the roast.
3. Preheat oven to 500 degrees.  Season meat as desired (salt at least).  Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
4. Bake EXACTLY 5 1/2 minutes PER POUND. 
5. NOTE:.
6. IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF 
7. Turn oven OFF and DO NOT open oven door for 45 to 1 hour. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes.
8. After resting 10 minutes, the roast should reach a safe 145-150 degrees.

for a better bark all around the roast place on top of a cooling rack after seasoning. Place the rack over a jellyroll pan and continue cooking as directed.

1. 
   

Natalie's Creamy Hot Cocoa Mix

1 cup powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup non-dairy creamer

1/4 t salt

3/4 cup instant nonfat milk powder

1 cup miniature marshmallows, if desired

Sift sugar, cocoa, non dairy creamer and salt into a large bowl. Stir in milk powder and marshmallows. Pour into a 1 quart container and use within six months.

*Makes about 4 cups of hot cocoa mix. 

Beth's Honey Lime Chicken Enchiladas

Marinade:
6 T honey
5 T lime juice
1 T chili powder
1/2 t garlic powder

Enchiladas:
1 lb cooked and shredded (boil 4 chicken breasts or use rotisserie)
8-10 flour tortillas
1 lb Monterrey Jack cheese, shredded
16 oz green enchilada sauce
1 C heavy cream

Directions:
Whisk the first four ingredients and toss with shredded chicken in a zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on bottom of 9X13 baking pan. Fill the tortillas with chicken (saving leftover marinade) and shredded cheese (save about 1 cup of cheese to sprinkle on top of enchiladas). Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese.

Bake 350 degrees for 30 minutes until brown and crispy on top.

Grandma Audrey's Copycat Summer Slush

3 c. Sugar

6 c. Water
12 oz orange juice concentrate
42 oz pineapple juice
1 can of crushed pineapple
2 jars maraschino cherries (halved)
1 tablespoon lemon juice

Bring water to medium heat. Stir in sugar to dissolve. While warm add orange juice concentrate and stir to melt. Add pineapple juice, pineapple, cherries (a little juice too) and lemon juice.  Freeze in large container, stir every few hours until it is frozen enough so the fruit won't settle to the bottom.

Serve frozen with sprite.

Can add mashed bananas.

I remember drinking slush at Grandma Audrey's bar on hot summer afternoons, drinking this brings back lots of fun memories for me. Happy Summer!

Teresa's Blueberry French Toast

12 slices Texas toast cut into cubes
8 oz cream cheese cut into cubes
1 c. Fresh blueberries or 16 oz frozen blueberries (I added raspberries for the 4th of July)
12 eggs
2 c. Milk
1/2 c. Maple syrup

Spread half of bread cubes in a greased 9 x 13 pan.  Scatter cream cheese and berries over bread. Add remaining bread cubes.  Combine eggs, milk, and syrup. Mix well and pour over bread mixture.  Cover with foil and refrigerate a few hours or over night.

Preheat oven to 350 bake covered 30 min, remove foil and bake another 30 min or until set.

Serve with whipped cream.

This is from the Romney Cookbook.  She serves with buttermilk syrup.

1/2 c butter
1/2 c buttermilk
1 c sugar
1 t light corn syrup
1 t baking soda
1 t vanilla

Combine butter, buttermilk, sugar and corn syrup in saucepan and bring to a boil, stirring until butter is melted and sugar dissolved. Remove from heat and add baking soda and vanilla. Serve warm.

Easy Pumpkin Chocolate Chip Cookies

• 1(15 ounce) can solid pack pumpkin (NOT pumpkin pie filling)
• 1(18 ounce) box spice cake mix
• 1(12 ounce) package semi-sweet chocolate chips or 1 (12 ounce) package milk chocolate chips

• DIRECTIONS

  1. Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 15-18 minutes.
  2. From:
  3. http://www.food.com/recipe/easy-pumpkin-chocolate-chip-cookies-322204?ic1=obinsite

Cream Cheese Chicken Enchilada Stuffed Peppers

Cream Cheese Chicken Enchilada Stuffed Peppers

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 servings

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce.

INGREDIENTS:

olive oil, for sauteing

1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked)

coarse salt and fresh black pepper

1 cup corn

1 cup cooked brown or white rice

1 packed cup finely chopped fresh spinach

2 heaping cups sharp cheddar cheese, shredded

4 - 5 bell peppers

Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 (14 ounce) can chicken broth

1 (11 ounce) can Ro-tel diced green chiles and tomatoes

4 ounces cream cheese

1/2 cup sour cream, plus more for serving

INSTRUCTIONS:

1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.
5. Preheat oven to 400 degrees F. Grease a large roasting pan.
6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.

Notes:

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