Herb Crusted Pork Tenderloin

We make this recipe all the time whenever we have company over. It is delicious every time. This is a Paula Dean Recipe (of course) and she doesn't disappoint (as usual). You are going to love this. If you can't afford the tenderloin cut, this is great on the just the pork loin cut as well. I buy the large pork loin at SAM'S Club when it is on sale and then cut off my cutlets freeze in the quantities I want and save one large piece to use for company and keep in the freezer. SO GOOD!! But I do recommend to use a meat thermometer for this, I use a digital one that I can check outside the oven so I don't have to keep opening the oven or carve into meat.

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.

Best Christmas Cookies

Everyone enjoys baking at Christmas, and even though baking is not usually my strong suit, I actually made some great cookies this year. My favorite were these little Cracked Chocolate Cookies. I found the recipe on allrecipes.com and I read the feedback and used their input to make these delicious treats. They tasted like little Devil's Food Cake Cookies. I adapted it a bit from the original recipe because I prefer butter over shortening. Be sure you don't overbake these or they get hard. 10 min means 10 min no more.

Ingredients

• 1 1/4 cups firmly packed light brown sugar
• 1 stick butter softened
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups All Purpose Flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips (or mint chocolate chips!!)
• 1/3 cup sugar
• 1/2 cup powdered sugar

Directions

1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Hawaiian Keilbasa

Obviously life has been busy since I have neglected my weekly commitment to post a new recipe but here is one I tried tonight and thought it was pretty good. I got this from the Gooseberry Patch Slow Cooker Cookbook and thought I would try it out. I am usually not a Keilbasa kind of girl but this one appealed to me. It was actually really good. Next time I make it I will use less ginger. Sorry I forgot to get a picture of it but it went great with rice and grilled corn on the cob. It is also great served as an appetizer in place of cocktail of weenies.

3 lbs. Kielbasa, sliced into 2-inch chunks

15-1/4 oz. can crushed pineapple

18-oz. bottle barbecue sauce 1/2 c. brown sugar, packed

1 T. ground ginger (I would use less - like maybe 1 tsp)

1 t. onion powder

1 t. garlic powder

Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.