Herb and Garlic Roast Pork

Marissa and Hank and boys came by for dinner January 1.  Learned that for Marissa all New Year Days were ruined by the meal because of the saurkraut and pork my mom used to make.  This year, she enjoyed my pork (or at least said so) and I did not make her eat my kraut...which is actually Rita Kistner's recipe which is amazing, btw.  But truly the roast was great.


Ingredients
1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Directions
1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.

2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.

3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.

4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

Calories: 367

Total Fat: 19 grams

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/herb-and-garlic-roast-pork-loin-with-honey-mustard-sauce-recipe.html?oc=linkback

Black Bean, Pomegranate and Avacado Salad or Dip

AMAZING!  Daphne's daughter made this New Years Eve...we had it New Years Day and will have it again on Sunday

1 15 oz can black beans, rinsed and drained
2 cups pomegranate arils
1 small jalapeño, minced, seeds removed
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 large avocado, diced
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Tortilla chips, for serving

directions:

1. In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper. Gently stir. Serve with tortilla chips.

Note-This salsa is best the day is made.

Turkeys for Seminary Turkeys

Thanks Pillsbury

1

can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing

10

slices bacon

5

candy corns

5

red mini candy-coated chocolate candies

10

candy eyeballs

15

mini pretzel sticks, cut in half

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

Set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each roll about 1 inch; tuck dough into roll to create neck of turkey.

Bake 20 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.

Meanwhile, cook bacon until crisp; drain on paper towel-lined plate. Cut bacon slices in half. Tuck 4 halves of bacon into back of each cinnamon roll so they stick up and look like tail feathers.

Drizzle tops of rolls with icing. Decorate turkeys with candy eyeballs, candy corn and candy-coated chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to resemble turkey’s feet.

Helen's Grape Salad

from the Lorain County Historical Society Women's Association 27 May 2014 luncheon

2 pounds seedless grapes (green or red, but the smaller sized ones work best
2 8-oz pkg cream cheese, softened
3/4 cup sugar
coarsely chopped pecans
brown sugar

Blend the cream cheese and sugar til smooth.  Fold in the grapes.

Mix the pecan pieces with brown sugar and form a nice 'crust' over the top.  Chill.

Molded Corned Beef Salad

Gwen Miller always served this and I love it.  I panicked when I couldn't find it and when I saw it still in the old handwritten book with my fav recipes I decided I needed to post it here.  I brought this to the Women's Association meeting today (27 May 2014).  One very ancient lady was so thrilled to see it because her mom used to make it so this validated the age of the recipe. But all the other ladies asked for the recipe.  Happily I could bring a bit home afterwards...for myself!

Dissolve 6 oz lemon jello in 2 C. boiling water.  Then COOL COMPLETELY!!!!

Add stirring well til blended

1 green onion, chopped
1/4 green pepper, chopped
2 cups chopped celery
4 hard-boiled eggs, shredded
2 cups mayo
1 can shredded corned beef

Refrigerate til set.

Donuts for Breakfast

Today is May 1...and the best flower I could give Robert actually contain FLOUR.  Thanks to Zinio and the all the free magazines from Lorain Public Library I get through that ... I found a recipe  2 nights ago and thought this would be fun for breakfast.  In the late  Summer, at the county fair, the Wellington Band Boosters sell these wonderful donuts.  Don't get me wrong I don't actually go to the fair but my friend Pam does and she always brings them home to me (I have gone but the smells and heat and walking are too much for me).  So this recipe is perfect.  Made the night before, chilled in the frig overnight altho it only needs about 1 hour.  I set out everything I needed last night, got up as usual and voila!  Robert had donuts for breakfast, for the men at work, and he dropped some off for Pam and Ken.

SUNNY MORNING DOUGHNUTS
4-1/2 to 5 cups all-purpose flour
1-1/4 cup sugar
4 t. baking powder
1 t. salt
3 eggs, lightly beaten
1 cup 2% canola oil
2 T. orange juice
4 t. grated orange peel (which I didn't have today but it was fine, prob better with)
Oil for deep-fat frying
confectioners' sugar

1.  In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt.
2.  combine the eggs, milk, oil, OJ and peel; stir into dry ingredients just until moistened.  Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour. thickness
3.  Turn onto a floured surface; roll to 1/2" thickness. Cut with a floured 2-1/2" doughnut cutter.
4.  In an electric skillet or deep-fat fryer, heat oil to 375 degrees.  Fry doughnuts a few at a time until golden brown on both sides.  Drain on paper towels, Dust warm doughnuts with whatever sugar, cinnamon, glaze you desire.
5.  To freeze, wrap doughnuts in foil; transfer to a resealable plastic freezer bag.  may be frozen for up to 3 months.  To Use: Remove foil, thaw at room temp and warm if desired.  Dust warm doughnuts with confectioners sugar.

Asiago Ciabatta Bread

If the Italian Rolls turn out well tonight (or even if not), I think this will be next on my to-try list:

Asiago Ciabatta

The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian loaf. Biga (Starter) 1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour 1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour 1 cup (8 ounces) water 1/8 teaspoon instant yeast Dough all of the starter 2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (4 ounces) water 1 tablespoon Pizza Dough Flavoring (optional) 1 1/2 teaspoons salt 1/2 teaspoon instant yeast 4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread Biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly. Dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese. Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Yield: 2 loaves.

This we are having tonight with Stuffed Grn Pepper Soup (Patsy)

Chewy Italian Rolls

Based on our recipe for Asiago Ciabatta, these rolls offer the taste and texture of that traditional Italian bread. Thanks to their spongy nature, they'll soak up every last drop of your favorite soup or saucy dish.  Volume   Ounces   Grams Biga 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup King Arthur White Whole Wheat Flour 1 cup water 1/8 teaspoon instant yeast Dough biga (from above) 2 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup water 2 teaspoons salt 1/2 teaspoon instant yeast Directions 1) To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly. 2) To make the dough: Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky. Add additional water or flour if necessary. 3) Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy. 4) Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" square. Using a bench knife or pizza wheel, cut out eight 3" square rolls. Place the rolls, floured side up, onto parchment paper. Let them rise for about 45 minutes, lightly covered, until they're puffy. 5) Place a baking stone in the top third of your oven, and preheat the oven to 450°F. 6) Bake the rolls for 13 to 15 minutes, until they're golden brown. Remove them from the oven, and cool on a rack. Yield: 8 rolls.

Recipe summary Hands-on time: 10 mins. to 20 mins. Baking time: 13 mins. to 15 mins. Total time: 2 hrs 10 mins. to 3 hrs 24 mins. Yield: 8 rolls Overnight Tips from our bakers We don't recommend kneading this dough by hand, but you can mix it in a bread machine set on the dough cycle, and transfer it to a greased bowl when the machine has finished the kneading process. To bake these rolls without a stone, put the rolls on a greased or parchment-lined baking sheet and bake in the center of the oven for 13 to 15 minutes.

Broccoli Cassserole

This is another recipe I asked for from the Women's Association Tea Prep.  I may need further instructions because this seems too easy but Pam said it was very easy.  I would add some salt/pepper, tho.

BROCCOLI CASSEROLE  from Pam K Monschien
Bake 350 degrees, 45 minutes, 9 x 12 pan

1 package of Broccoli pcs. med size
3 c. minute rice
3 c. water
1 stick butter/margarine
1 jar cheese whiz (melt in microwave) I pour on top
bite size pcs. of Hillshire sausage or ham.

Mix together & bake.

Easy Vegetable Medley

I was at a Lorain County Historical Society's Women's Association prep meeting last night for their annual High Tea fund raiser.  We had  a lovely dinner at the break and this is the salad that Earleen Helman brought.  It was so good.  Initially I just took a spoonful to be polite but went back for more.  It is served very chilled and was such a great accompaniment to the rest of the foods provided.

Easy Vegetable Medley

I used fresh red sweet pepper instead of pimentos and sweet onion.

1 can (15 oz.) small peas – drained

1 can (15 oz.) white corn – drained

1 can (15 oz) French cut green beans – drained

1 cup chopped sweet onion

1 cup chopped celery

1 large fresh red sweet pepper

Marinade (or dressing)

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Combine all and chill. 

Halloween candy corn brownies!

Haven't made this yet...but I plan to do so...

Candy Corn M&M Fudge Brownies

Prep Time: 4 hours, 30 minutes

Cook Time: 25 minutes

Yield: 72 small squares

Brownies topped with a fun candy corn colored fudge and M&M candies.

Ingredients

1 brownie mix (for a 9x13 pan) + ingredients from back

3 cups white chocolate chips

1 can sweetened condensed milk (14 oz.)

1 cup marshmallow cream

orange and yellow gel food coloring (I use Wilton)

Candy Corn M&M's

 

See Kid-Friendly Halloween Treats

 

Instructions

1. Bake the brownies in a greased 9x13 pan according to the box directions. Let cool completely.
2. In a large saucepan combine the chocolate chips and sweetened condensed milk over low heat. Stir until melted and creamy. Add the marshmallow cream and stir until creamy again. Divide the melted fudge into 3 glass bowls.
3. Use a toothpick to add a small amount of the gel food coloring to two of the bowls. Slowly add more color until it is the desired color. If the fudge starts to thicken, place in the microwave for 20-30 seconds. After you have the three colors the shade that you want, place each bowl in the microwave for 20-30 seconds and stir. Quickly drop spoonfuls of each color all over the top of the cooled brownies. After you have all the fudge spooned on, take a knife and swirl the colors. Do not swirl too much, or the colors will start to go together.
4. Chill in the refrigerator for at least 2 hours. Remove from the refrigerator and use a knife to score the top of the brownies into 72 squares. Place an M&M on each square. Let set for another 2 hours before cutting all the way through.

Read more at http://insidebrucrewlife.com/2013/10/candy-corn-mm-fudge-brownies/#7SjUdpWUOjm1e3gA.99

Conference Cake

2 Cups Bisquick
2 T sugar
1 egg
2/3 cup milk

Topping for Streusel
1/3 cup Bisquick
1/3 cup brown sugar
1/2 t. cinnamon
4 T butter

Mix together bisquick, sugar, egg and milk for 30 seconds  Spread in 9" pan.
Combine the streusel topping and sprinkle over batter
spread topping mix over dough and drag a butter knife across like you were making a tictactoe board
Bake 25 minutes at 400 and bake for 15 minutes or til done when a pick or knife is inserted in middle.

Can be made into 12 muffin cups.

We always doubled this recipe and often doubled again the topping since everyone enjoyed the crunch.

Barbara Dahle's Granola

Barbara Dahle's Granola

12 cups regular oats 4 cups quick oats 1 cup brown sugar 2 teaspoons sea salt 2 cups shredded coconut 4 cups chopped walnuts or pecans 1 cup honey 1 cup olive oil Craisins Heat the honey until it melts and add the olive oil. Combine the oats, sugar, salt and coconut and walnuts. Pour the honey mixture of this and combine. Place on pans in a 300 degree oven for 35 minutes. When it cools, add the crasins (or whatever dry fruit you'd like)