Stuffed Pork Tenderloin

Here is really tasty dish that we all really enjoyed. The leftovers were as good as the first day. The kids both asked for me to make this one again.
I got this recipe from Favorite Family Recipes blog. ( these are her pictures, not mine)

Stuffed Pork Tenderloin

1 large pork tenderloin (I used the large pork tenderloin from Costco)
2 (8oz) pkg, cream cheese (I used about 1)
1 jar roasted red peppers ( I used Sun-Dried tomatoes in olive oil)
1 pkg bacon, cooked, crumbled
2 pkgs. dried pesto seasoning (I used 1, can be found by the gravy/dressing mixes)
Spinach leaves, fresh (to taste) ( I didn't put any of this on)
olive oil
salt & pepper
paprika

If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat. (If you are using another kind of pork tenderloin, try to spread it out and get it nice and flat). Once the tenderloin is flat and has a good surface area, spread the ( softened) cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top. Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 things of kitchen twine ( I didn't bother to do this step... it stayed together on its own) . Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking dish (you might have to cut it in half for it to fit) or you can put it on a greased cookie sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve! ( I made mine the night before and wrapped in tinfoil and then cooked it the next day.)

You can cut off a bit if it looks too big for your family... and freeze it to cook another day.

Tangy Meatballs and Crash potatoes

Here is the recipe that Hayley made for dinner by herself. These were really good and made really good sized meatballs, with enough for 2 meals. Really good. She put the sauce on half of the batch and save the rest for another meal.
Potatoes were a two step process but really worth it. Nice change for potatoes.


TANGY MEATBALLS
2 eggs
2 cups quick cooking oats
1 (12 oz) can evaporated milk
1 cup chopped onion
2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lb. lean ground beef or ground turkey

Sauce ( we halved this, for only one meal)
2 cups ketchup
1-2 tsp liquid smoke
1 1/2 cups packed brown sugar
1/2 tsp garlic powder

In large bowl; beat eggs, add oatmeal, milk, onions, salt, pepper and garlic powder. Add ground meat, mixing well. Shape into 1 1/2 inch balls. Place into 2 9x13 inch pans. Bake uncovered at 375 for 30 minutes. Remove and drain. Place all meatballs in one pan. In saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to oven and bake uncovered for 20 minutes. Makes about 4 dozen meatballs.
From Tried and true cooking

Crash Hot Potatoes

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Difficulty: Easy

Servings: 6

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

As taken from Pioneer Women.

30 min rolls

We were making these almost everynight! These are so easy and good. And they really only take 30 min from start to eating!

30 Minute Rolls

1 1/8 c +2 tsp warm water
1/3 c oil
2 tbsp yeast
1/4 c sugar or honey
1/2 tsp salt
1 egg
3 1/2 flour

Mix water, oil, yeast, and sugar and let rest for 15 min. Add salt and egg. Gradually stir in flour.
Shape into dinner rolls, (or use in your favorite recipe that calls for dough)
After shaping, let rest for 10 min.
For rolls, bake 10 min at 400 till golden brown.

Melting Moment cookies/ Roses

I found these cute cookies on another blog...(Mommy? I'm hungry...).... and thought they were so cute.
They are a interesting cookie.... at first bite, you think.... these are a bit weird... but you keep reaching for more.. They become quite addicting. Not really sweet, but good.

Ps, don't put too much coloring on the cookies,. or they taste really bad.

Melting Moments

1 1/2 cups (210 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup (30 grams) powdered (confectioners or icing) sugar
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract

Topping:
1 cup (110 grams) powdered (confectioners) sugar, sifted

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. *Cover and refrigerate the dough for at least one hour or until firm. ( I didn't refrigerate mine and they worked just fine!)

Preheat oven to 350 degrees F and place rack in center of oven.

When dough is firm, form into 1 inch (2.54 cm) balls (or pipe onto pan with a Wilton tip #2F) and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Makes about 3 dozen cookies.

My new Blog....

I have decided that I would like a place to keep all my recipes that I try and my standard ones.... so that when I can't find that one recipe, I have another place that it is stored.......and also have a place to share with others since it is nice to try recipes that you know work and that others like....and it will be nice to share what I try.
So I hope you visit often and enjoy...... Karen