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.

Best Thing I ate this Thanksgiving

I must give props to my sister-in-law who made the best thing I ate all Thanksgiving. She made Paula Deen's Pumpkin Gooey Butter Cake. It was fabulous and apparently easy to make. Paula is the goddess of southern cuisine and this recipe can be found on her site as well as Food Network's site. I am not a big fan of pumpkin pie or really most things pumpkin except pumpkin bread, but I had seconds on this. Delicious!! Now I want to know what was the best thing you ate this Thanksgiving?

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

TOE JAM Chops

Yes you read that title right - TOE JAM Chops. Actually it is T.O.E. Jam (Tangerine, Orange and Elderberry). You can buy this delicious jam up here in the mountains at either the Farmer's Market in Asheville or right here in Hendo at the Forge Mountain store. These were delicious, we made them tonight and I could have licked the plate. Plus your kids will think this is hilarious!!

Ingredients:

T.O.E Jam

Center Cut Boneless Pork Chops

Olive Oil

Season Salt

Cracked Pepper

CAST IRON PAN

The cast iron pan is a MUST. If you don't have one you should get one. They are cheap ($20) and will rapidly become your favorite kitchen tool. Put about 2 Tbs Olive oil in the pan and let it get hot (doesn't take long), set pan on Med high heat. Put seasoned (S & P) chops in the pan, get a good sear on both sides. Spoon about a Tbs of T.O.E. Jam on each chop and transfer to the oven for 15 - 20min (about 425 F). Finish chops on the stovetop, flipping the chops (there will be a beautiful caramel color to the chops and pan. Finish the chops off with a little more jam.

We served this with Pintos, Crusty Bread and baked apples! So YUMMY!!

BEST SMORES

I know this is not a real complicated recipe but I thought I should share this since it has changed our approach to s'mores. We love to make s'mores anytime of the year but the best is in the winter over our fire in the fireplace. When we have family movie night, we get out the s'more stuff, make a fire and roast our marshmallows. But one night last winter we didn't have graham crackers or chocolate so... necessity is the mother of invention. We used what we had - Thin Mint cookies (or Keebler Grasshopper Cookies) and Marshmallows. Once you try it you won't go back!! Best S'mores EVER!!

Thin Mints (or Keebler Grasshopper Cookies)

Marshmallows

Roast Marshmallows until golden and soft (DON'T BURN THEM TO A CRISP). Place between two cookies and enjoy!! YUMMY!

Empanadas

Last night we made a family favorite - Empanadas. My daughter loves these, course she loves anything covered in sour cream and cheese (that's my girl!). But these are fairly simple to make, all the work is just in the assembly. They are basically savory turnovers. We serve these with fat free refried beans.

Funny story about refried beans... when we lived as missionaries in Romania we were craving Mexican food something fierce, but alas there were no Mexican restaurants on Romania. However, one day while driving into Sibiu (a city near our camp) we saw "El Gringo" - a Romanian Mexican Restaurant. We were so excited that of course we had to stop to eat at it. I can't even describe the hilarity of this place, it was like walking into an SNL sketch. Heavy on the SKETCH. First of all there was a mural on the wall of Arizona's route 66 where a Dacia (Romanian made car) was broken down (of course) and a man was under it fixing it (if you ever lived there you would be laughing your head off). But the kicker... on the menu there was a side item listed "Reefer Beans"!! Not refried beans - but you got it, Reefer Beans. Bet those were a hit. Get it... a hit. Ok for those of you that still don't get it... Reefer = Marijuana. My recipe does not call for pot.

Empanadas

- 2 large boneless skinless chicken breasts

- 1 packet taco seasoning

- 2 cups of water

- 1 can of black beans (drained and rinsed)

- 1 can of corn (drained)

- salsa

- shredded Mexican blend cheeses

- 2 pie crusts

In a slow cooker add chicken, water and seasoning. Let cook on low for 6-8 hours. Preheat oven to 400F. Shred chicken with forks and place in a bowl. Add beans and corn and 3/4 cup of salsa – mix it up. Roll out pie crusts and cut 5” rounds out (use up the extra crust by rolling it out again) I use a small bowl to cut out the pie crusts. Place a heaping spoonful of meat filling on each round and top with cheese. Fold crust over and pinch side closed by pressing the edge with a fork. Poke holes on the top (looks like a turnover). Place each empanada on a greased cookie sheet and bake until golden brown (about 25 min). Top with sour cream when you serve it - or your 4 year old will be mad.