rosemary and goat cheese stuffed pork tenderloin

Rosemary and Goat Cheese Stuffed Pork Tenderloin

2 fresh pork tenderloins-one package, about 3 pounds

1 tablespoon olive oil

1 8-ounce package goat cheese, room temperature

1/4 cup heaped with dried cranberries

2 tablespoons dried rosemary with extra for sprinkling

1 teaspoon garlic salt

1/2 teaspoon coarse ground pepper with extra for sprinking

Salt for sprinkling

Remove tenderloins from packaging and trim fat globs and silver skin.  Rub whole tenderloins with olive oil and cut each piece down one side until pieces can lay open and flat.

In small bowl, mix together goat cheese, rosemary, garlic salt and pepper.  Divide mixture in half and shaping into snakes, fill each tenderloin.  Lightly close tenderloins and place in baking dish.

Sprinkle filled tenderloins generously with extra rosemary, pepper and salt.  Cover baking dish with foil.

Bake in 360 degree oven for 20 minutes.  Remove foil and bake for an additional 10 minutes or until light pink inside.  Do not over cook.  Allow to cool before cutting.

enjoy xo

 

 

 

cocoa cookies

Cocoa Cookies

1 cup butter, room temperature

1 cup light brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

Line two baking sheets with parchment paper.

Cream butter in mixing bowl until light.  Add both sugars, continuing to beat until fluffy.  Add eggs and extract, while still beating.

Measure flour, cocoa powder and baking soda into bowl.  Add flour mixture to butter/sugar mixture in mixing bowl and mix until combined, scraping down side of bowl as necessary.  Do not over beat.

Place even sized spoonfuls of dough mixture on parchment spacing evenly apart.

Bake at 350 degrees for 9 minutes.  Slide parchment off of pan and onto counter to allow cookies too cool.  Nope, you can not eat just one.

enjoy xo

 

sour cream pound cake with almond buttercream frosting

Sour Cream Pound Cake with Almond Buttercream Frosting

1 cup, 2 sticks butter, room temperature

3 cups granulated sugar

1 cup sour cream

3 cups flour

1/2 teaspoon baking soda

6 eggs, room temperature

1 teaspoon vanilla

Spray 2 loaf pans or one bundt pan with pan release.

Cream butter and sugar until light and fluffy.  Continue beating and add sour cream.

Measure flour and soda in bowl.  Crack eggs into separate bowl.

Scrape down sides of mixing bowl.  Add flour and eggs to butter/sugar mixture, alternating, while continuing to beat.  Add vanilla and beat for an additional 30 seconds.

Pour batter into pan(s).  Bake in 325 degree oven for 1 hour and 10-15 minutes or until inserted toothpick comes out clean.

Allow to cool before removing from pan(s).  Cool completely before frosting with Almond Buttercream Frosting.

Almond Buttercream Frosting

1/2 cup, 1 stick butter, room temperature

8 ounces, 1 brick, cream cheese, room temperature

1 box powdered sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Cream butter.  Continue beating and add sugar and extracts.  Beat until fluffy.

Frost top of pound cake(s) in wonderfully thick layer.

enjoy xo

 

simple taco soup

Simple Taco Soup

2 pounds ground beef

1 yellow onion, diced

4 cloves garlic, chopped

1 can (15 1/2 ounce) red kidney beans, drained and rinsed

1 can (15 1/2 ounce) whole kernel corn

2 cans (14 1/2 ounce) diced tomatoes

1 can (14 1/2 ounce) tomatoes with chilies

2 cans (4 1/2 ounce) diced green chilies

1 package (1 1/4 ounce) taco seasoning mix

1 package (1 ounce) ranch salad dressing mix

2 cups water

1 tablespoon cayenne pepper

1 tablespoon cumin

1 teaspoon garlic salt

1 teaspoon coarse grind peper

Brown ground beef in large stock pot with onion and garlic.  When browned, drain excess fat through colander and return meat mixture to pot.

Add all remaining ingredients, stirring to integrate.  Allow to simmer over low heat for at least 30 minutes.

Serve with jalapeno slices, shredded cheese and sour cream.IMG_0513

Feeds an army and always good the next day!

enjoy xo

 

thyme roasted beets

Thyme Roasted Beets

Fresh beets of similar sizes, rinsed and air driedIMG_5890

Olive oil

Thyme

Salt

Place dry beets in bowl.  Pour light stream of olive oil on beets and toss by hand to coat.  Sprinkle generously with salt and thyme.  Package beets up in foil pouch, folding and sealing sides.  Place pouch in baking pan in case of leaks.

Bake in 360 degree oven for approximately 80 minutes, depending on size of beets.  You can pull out of oven at an hour and check for tenderness.  Beets are cooked when they are knife tender.  Once cooked, remove from oven and leave in pouch to cool.

Once beets are cool enough to handle, hold beets one at a time under cool running water and allow peel to fall off.  You may need to rub lightly with fingers.  Cut as desired. IMG_0621

Serve plain or with a feta, greek or blue cheese.  Sprinkle with additional thyme and salt as desired to taste.  Warm or cold, as a side or on a salad.

enjoy xo

french toast casserole

French Toast Casserole

Top:

8 eggs

1 1/2 cups half and half

1 tablespoon light brown sugar

2 teaspoons vanilla extract

Bottom:

16 slices french bread

1 stick, 1/2 cup, butter

3/4 cup light brown sugar

1/2 cup maple syrup

3/4 cup pecans, chopped

cinnamon sugar

Day before baking: whisk eggs in medium size bowl.  Add remaining top ingredients and whisk together.  Pour 1/3 of mixture into 9 x 13 baking dish.

Cover egg mixture with one layer of bread slices.  Sprinkle with cinnamon sugar and then drizzle with another third of the egg mixture.  Make another layer of bread slices, cinnamon sugar and drizzle with remaining egg mixture.  Cover and place pan in fridge overnight.

Put butter, 3/4 cup brown sugar, maple syrup and pecans in separate 9 x 13 baking pan.  Cover and set aside.

Morning of baking: heat oven to 350 degrees.  Put baking pan with butter/brown sugar mixture in oven to melt while oven is heating.  Once melted, remove from oven and stir in baking pan.

Place bread slices from other pan on top of melted butter and nut mixture forming two layers.  Sprinkle top with cinnamon sugar.

Bake for 40 minutes until bubbling, puffed and browning.

Serve ‘upside down’ with additional maple syrup.

enjoy xo

garlic crusted baked potatoes

Garlic Crusted Baked Potatoes

No more potatoes wrapped in foil or cooked in the microwave, please.  These take just a few extra minutes and will up your potato game immeasurably.IMG_5898

Large Russet Baking Potatoes, scrubbed and air dried

Olive Oil

Garlic Salt

Over sink, pour a strip of olive oil down potato and rub over potato until coated.  Then sprinkle whole potato generously with garlic salt.  Place potatoes on baking sheet.  Sprinkle potatoes in pan with additional garlic salt if you are missing coverage.

Bake uncovered in 375 degree oven for 15 minutes.  Reduce oven temperature to 350 and cook additional 45 minutes until potatoes are fork tender.  Outside of potato will be deliciously crusty.  You won’t want a baked potato any other way again.

enjoy xo