Rosemary Pork Tenderloin

Rosemary Pork Tenderloin

For the balsamic-rosemary marinade: 

2/3 cup balsamic vinegar 

1/3 cup olive oil 

2 Tbs. soy sauce 

4 1/2 tsp. firmly packed golden brown sugar 

3/4 tsp. freshly ground pepper 

1/2 cup chopped fresh rosemary 

5 garlic cloves, 

2 pork tenderloins, about 2 1/2 lb. total

Salt, to taste

Combine all marinade ingredients in the blender and pulse until garlic and rosemary have a good chop.

Put tenderloins in marinade in a ziplock bag for at least 2 hours, preferably overnight.  

Cook on 300 degree grill for 15 minutes.  Flip tenderloins after first 7 minutes.  Do not cook beyond 141 degrees reading from internal probe temperature.

Store Bought Mozzarella Magic

1 8 oz. ball of fresh mozzarella

1 cup of whole milk

1 tsp. kosher salt

Add salt to milk and stir.  Heat milk mixture for a few minutes in microwave to 110 degrees.  Remove from microwave and stir.  Put the fresh mozzarella in the water (make sure the cheese is covered) and let it stand on the counter for one hour.  Use this magic cheese to make the best caprese salad you ever ate!

Frozen Butter Biscuits

1 stick frozen butter

2 ½ cups of all purpose flour

¾ teaspoon salt

4 teaspoons baking powder

1 cup chilled butter milk

Preheat oven to 475 degrees.  Grate frozen butter using large holes of a box grater. Whisk together flour, salt and baking powder.  Then sift this mixture.

Toss together grated butter and flour mixture in a medium bowl.  Stick back in the freezer for 10 minutes.

Make a well in center of flour & butter mixture. Pour buttermilk in center well and stir 15 times.

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 10-15 minutes or until lightly browned. Brush with melted butter.

BBQ Bean Bake

1/2 lb. ground beef, browned
1 small onion, chopped
1/2 green pepper, chopped
6 slices bacon, fried and chopped
1 can pork 'n beans
1 can kidney beans, drained
1 package frozen lima beans (cook as directed on package)
1/2 c. brown sugar
1/2 c. ketchup
1/2 c. BBQ sauce
1 t. dry mustard


Bake at 400 for 45-55 minutes.

Perfect Potato Salad

• 6 pounds Russet Potatoes (about 8 Medium Russets)
• 1-1/2 cup Real Mayonnaise (NOT Miracle Whip)
• 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
• 5 whole Green Onions, Sliced Up To The Darkest Green Part
• 8 whole Small Sweet Pickles 
• 1 teaspoon Kosher Salt (more To Taste)
• 1/2 teaspoon Black Pepper
• 5 whole Hard Boiled Eggs
• chopped celery to taste--1/2 c. to 3/4 c.
• celery seed to taste

Peel potatoes and cut into bite-size chunks, then boil until fork tender. Drain. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

~~adapted from Pioneer Woman 

Turtle Rice Krispie Treats

Ingredients

• ¼ cup butter
• 7 cups mini Marshmallows, divided
• 7 cups Rice Krispies cereal
• 1⅓ cups pecans, divided
• 1 cup semi sweet chocolate chips
• ¼ cup heavy cream
• 5.5 oz caramel bits (or 5.5 oz caramels unwrapped)
• 2½ tablespoons heavy cream

Instructions

Rice Krispies

1. Melt butter and 6 cups of mini marshmallows over medium low heat until smooth.
2. Stir in Rice Krispies, ⅓ cup pecans and 1 cup of marshmallows (unmelted). Press into a well greased 9x13 pan (or slightly smaller if you prefer a thicker Rice Krispie).
3. Melt caramel bits and 2½ tablespoons heavy cream in the microwave for 60-90 seconds (stirring every 30 seconds) until smooth.
4. In a separate bowl, combine ¼ cup heavy cream and chocolate chips. Microwave at 50% power for 90 seconds (stirring every 30 seconds) until smooth.
5. Drizzle ½ of the caramel and ½ of the chocolate over the Krispies. Top with pecans. Drizzle remaining caramel and chocolate. Cool completely.
6. Cut into squares and serve.

from: www.spendswithpennies.com

Best Ever Peach Cobbler

• 

• Fruit Mixture

•   6 T. tapioca

• 6 -7c. fresh peaches, sliced (or equivalent canned peaches)
• 1c. sugar (omit if using sweetened canned peaches)
• 1⁄4t. cinnamon
• 1⁄4t. nutmeg

• Cobbler Dough

• 1⁄2c. butter, softened
• 1c. sugar
• 2c. flour
• 1 1⁄2c. milk
• 2t. baking powder
• 1t. salt

• Cobbler Topping

• 1 1⁄2c. sugar
• 2T. cornstarch
• cinnamon, to taste
• nutmeg, to taste
• 1⁄2c. boiling water

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
3. Mix thoroughly.
4. Pour the fruit mixture into a buttered 9" X 13" baking dish.
5. In a bowl mix thoroughly the ingredients for the Cobbler Dough.
6. Spread over the fruit mixture.
7. In a medium mixing bowl, stir together 
8. DRY cobbler topping ingredients.
9. Sprinkle evenly over the cobbler dough layer.
10. Then pour the boiling water evenly over the cobbler.
11. (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.