RASPBERRY PORK TENDERLOIN

This is the pork recipe used for our Relief Society Christmas dinner. It looks a bit difficult but it is really quite simple.

Makes 4 servings

1 pork tenderloin (about 1 pound)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup chopped shallot (about 2 large)
2 cloves minced garlic
2 Tablespoons apple cider vinegar
1 cup beef broth
1/4 cup red raspberry jam
1/2 cup fresh raspberries

Cut pork into 1/2 inch slices. Combine flour, salt and pepper.
Coat both sides of pork in seasoned flour mixture. In large skillet over
medium-high heat, melt butter with oil. Cook pork slices 2 - 3 minutes on each side
until nicely browned; remove pork from skillet.
Add shallots and garlic to skillet and cook for 1 minute. Add vinegar, stirring to
scrape up browned bits. Stir in broth and jam. Bring to a boil and cook for 2 minutes.
Return pork to skillet; cook for 2 minutes, turning once to coat with sauce.
Remove pork to a warming dish.
Pour sauce through a sieve into a sauce pan. (to remove shallots and garlic chunks)
Season sauce to desired taste by adding "Kitchen Boquet" (browning and seasoning sauce),
beef broth paste, pomegranate juice or raspberry juice. (may use juice concentrate).
Serve pork immediately, topped with sauce and fresh raspberries (if desired).

Ward Christmas Party Breakfast French Toast and the Syrup

>
> French Toast
> In a 9x13 baking pan well greased the oven 350o.
>
> Cube up one loaf Sweet French bread add right in your pan.
> Cube up one 8oz pkg of cream cheese place on top of the cubed bread
> Mix in a bowl 8 eggs, 2 ½ cups haft and haft, 6 T of melted butter,
> and ¼ cup maple syrup.
> Pour that over the bread mixture.
> Cover and let set in cool place all night.
> Uncover and bake in oven for 45 minutes. please check it make sure eggs are
> done, but do not over cook should be set and a bit brown on tops of the bread pieces.
>
> Syrup for the French Toast
>
> 1 cube butter, 2 c sugar, 1 c buttermilk, 4t light carol syrup,
> heat all together in a very deep pan because it will bubble up at the end
> bring to a boil whisk while boiling for 1 min. turn off heat add 1t vanilla
> then add 3/4 t baking soda whisk until it stops bubbling up let set,
> the syrup on the bottom is a carmel color this is best of the syrup to use, the bubbles are not very good so skim off the bubble part.

Paula Dean's Sweet Potato & Praline Crunch Pie

Crust
1 cup all purpose Flour
1/4 tsp. Salt
4 Tbs. cold unsalted butter, cut into bits
1/4 cup cold vegetable shortening
2-4 Tbs. ice cold water
Filling
1 3/4 cups mashed cooked sweet potato
1 cup packed light brown sugar
1/2 cup sour cream
4Tbs. butter melted
2 eggs
1 3/4 tsp. ground cinnamon
1/2 tsp.ground ginger
1/2 tsp. salt
Topping
1 cup pecan halves
2Tbs. packed light brown sugar
1/4 tsp. ground cinnamon
*Crust:
In food processor, pulse together flour and salt until just combined. Add butter and shortening process just until mixture resembles coarse meal.
Add ice water, 1 Tbs.at a time;process until dough just comes together; do not over process. Dough should be rough not smooth. Shape into disk; wrap in plastic wrap. Chill at least 2 hrs. (Dough will keep in fridge for 3 days or in freezer 3 months.)
* On lightly floured surface, roll dough into 12' circle, 1/4" thick. Fit into 9" pie pan. Chill at least 30 minutes or over night (cover with plastic wrap if chilling more than 2 hours).
* Preheat oven to 375 degrees F. Line crust with parchment paper or foil; fil with dried beans or pie weights. Bake 20 minutes. Remove paper and weights.
*Filling: Meanwhile, In a large bowl, whisk together all filling ingredients. Pour into the crust.
*Topping: Combine pecans, sugar and cinnamon; sprinkle over filling. Bake 35-40 minutes or until set. Cool on rack.

Rice Krispies Turkey Pop Treats®

Thought I would pass on some cool recipes that I found. CLH
Rice Krispies Turkey Pop Treats®

Nutrition Facts

Dip into melted chocolate, add a few candy corn "feathers," and pop these tasty turkeys on top of lollipop sticks for a cute and creative Thanksgiving dessert.

Prep Time: 20 minutes
Total Time: 1 hour
Servings: 24
Ingredients

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
1 tablespoon vegetable oil
1 1/3 cups candy corn
48 small white candies
24 lollipop sticks or wooden ice cream sticks

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into 24 portions. Using buttered hands shape each portion into ball. Cool.

4. In microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dip each ball into chocolate, allowing excess to drip off. Decorate with candy corn for tail feathers and beak. Add candies for eyes. Let stand until firm. Insert lollipop stick into each. Best if served the same day.


MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.


Note:
For best results, use fresh marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container.

Apple-Celery Stuffing

Apple-Celery Stuffing

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Nutrition Facts

For many stuffing fans, the only reason for the turkey at Thanksgiving is to hold the stuffing. If you're a stuffing fanatic, don't wait for the holidays, make this apple-studded version any day of the year.

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10
Ingredients

1/4 cup margarine or butter
1/4 cup finely chopped onions
1 cup finely chopped, peeled apples
1/2 cup finely cut celery
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1/3 cup tomato juice, stock or chicken broth
6 cups Kellogg's Corn Flakes® cereal (crushed to 3 cups)
2 cups dry bread cubes
2 egg whites

Directions

1. In medium saucepan, melt margarine. Add onions, apples and celery. Cook until tender, but not browned, stirring occasionally. Stir in seasonings. Remove from heat.

2. In large mixing bowl, combine tomato juice, KELLOGG'S CORN FLAKES® cereal and dry bread cubes.

3. Beat egg whites until stiff but not dry. Fold into cereal mixture together with onion mixture. Mix well.

4. Use mixture for stuffing poultry or fish.

Yield: 5 cups

Note 5 cups is sufficient for 4-5 pound bird.

Caramel Apple Cheesecake Pie

Adding apple pie filling and caramel ice cream topping to classic cheesecake creates an irresistible desert.
Ingredients

1 Keebler® Ready Crust® Graham Pie Crust
1 can (21 oz.) apple pie filling, divided
1 package (8 oz.) cream cheese, softened*
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
3 eggs
1/2 cup caramel ice cream topping
1/3 cup pecans, toasted**

Directions

1. Place crust on baking sheet. Spread half of filling in crust. Set aside.

2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in crust.

3. Bake on baking sheet at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour.

4. Refrigerate at least 3 hours. Spread with remaining pie filling. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
Caramel Apple Cheesecake Pie

Prep Time: 15 minutes
Total Time: 3 hours 45 minutes
Servings: 8
Nutrition facts

®, ™, © 2011 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.

Lindt Truffle Chocolate Cupcakes

1 box devils food cake
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24
Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake an additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar
Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.
My Daughter-in-law, Angie, Made these for a baby shower. They are fantastic! Submitted by: Cindy Lee

Pot Roast followed by Beef Stew

Pot Roast

1 chuck roast big enough for leftovers
Pepper
A little water in the bottom of the roasting pan

Rub pepper into roast, put in a covered roaster on a rack and roast at 300 degrees for 3-4 hours or so for about a 4 lb. roast.

Potatoes, cut in wedges
Onion, sliced and separated into strings
Kosher salt to taste
1 tablespoon or so bottled garlic

Put the potatoes and other ingredients in a plastic bag, drizzle with olive oil and shake up. Pull the roast from the oven, pour in the potato mix, and return to the oven for about an hour to an hour and a half, until the potatoes are tender.

Gravy

Pour all the drippings from the roast into a sauce pan (you want lots of leftovers). Deglaze the roasting pan by pouring a cup of boiling water in it, scraping all the brown bits off, and add that to the sauce pan too. Before turning on the heat, thicken by whisking in some white flour. Once it’s smooth, then turn on the heat and bring to a boil. Simmer until thickened. Taste and add salt and pepper to taste, IF NEEDED. Serve over the meat and potatoes.

Beef Stew

The leftovers from the above recipe.
Carrots, sliced
Pepper
Seasoned salt, if needed
Additional potatoes, diced, if needed

Dice up the roast, put in large pot, and cover with water. Add the carrots next, followed by any fresh potatoes, and the leftover gravy. Bring to a boil, then turn down to simmer. Dice and add the leftover potatoes when the carrots are tender. Taste and add pepper and seasoned salt to taste. Thicken if desired with white flour (mix a scoop of flour with water in a bowl, whisk until smooth, then pour into the pot while stirring). Simmer until thickened, serve with a crusty french bread.

Broccoli Cheese Soup

1 tablespoon butter
1 onion, diced
2 heads broccoli, diced small and microwaved or steamed
2 cans cream of chicken soup
Milk – fill the emptied cans of chicken soup to rinse the cans and dilute the soup
Leftover chicken or a can of chicken (optional)
2 cups grated cheddar cheese

Saute the onion in butter until slightly browned. Add the soup, milk, broccoli and chicken and bring to a boil, then turn down to simmer. Add the grated cheese and simmer until melted, stirring.

Taco Soup

Leftover chicken or a can of chicken
1 can chicken broth
1 can black beans
2 cans whole kernel corn
2 cans diced tomatoes
2 small cans diced green chiles
1 diced onion
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon bottled garlic (or equivalent other form)
1 teaspoon pepper
Cayenne pepper to taste (optional for some heat)

Throw it all in a pot, heat to boiling, simmer for 10 minutes. Serve with grated cheese to garnish, and tortilla chips. Easy Sunday dinner! Also a great way to use a leftover turkey carcass instead of the chicken, just boil, remove the bones and leave out the chicken broth.

Potato and Ham Soup

Potato and Ham Soup


1 onion, diced
1 tablespoon butter
1 lb. ham or so, diced (great way to use up leftovers)
6-8 potatoes, diced
2 cans whole kernel corn, drained
pepper
2-4 cups prepared instant mashed potatoes
2 cups grated cheddar or other cheese (optional)

Saute diced onion in butter until slightly brown. Add diced potatoes and cover with water, bring to a boil. Add ham, corn and pepper to taste, simmer until potatoes are tender. Add instant mashed potatoes to thicken, stir to combine. Add grated cheese if desired and stir to melt, or garnish with cheese when served.

Peach Pie

Peach pie

Makes 1 Pie

Ingredients

• 9-10 peaches
• 1T lemon juice
• 1 cup white sugar
• 2T corn starch

• 1cup flour
• 1 cube butter, chilled

1/4 cup powdered sugar

Directions

1. Peel and pit peaches.
2. Preheat oven 400 degrees F.
3.Take two of the peaches blend up to make 1 cup add lemon juice, may
need to add water, add corn starch and ½ cup of the sugar. Put in
sauce pan on the stove cook until peach mixture is thick and clear.
Add other ½ cup sugar to the peaches that have been sliced up. Put
sliced peaches in the baked pie shell then add the peach mixture over
the top of the sliced peaches in the baked pie shell.
4. Chill for several hours before cutting.

5. To make pie crust add flour butter and powered sugar and mix with
hands until mix into crumbs press into bottom of pie pan.

6.
Bake until crust is golden brown. Cool then add peaches

Kathy Shupe
I have peaches if you want to try this come get peaches to make it for
dinner tonight.

Zucchini Cobbler

Zucchini Cobbler

Make 1 10x15 inch baking dish

Ingredients

• 8 cups peeled, chopped zucchini
• 2/3 cup lemon juice
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

• 4 cups all-purpose flour
• 2 cups white sugar
• 1 ½ cups butter, chilled

• 1 teaspoon ground cinnamon

Directions

1. In large sauce pan over medium heat, cook and stir zucchini and
lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup
sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove
from heat and set aside.

2. Preheat oven to 375 degrees F. Grease a 10x15 baking dish. In
large bowl, combine flour and 2 cups sugar. Cut in butter with pastry
blender until mixture resembles course crumbs. Stir ½ cup of batter
mixture into zucchini mixture. Press haft of remaining butter mixture
into bottom of prepared pan. Spread zucchini mixture over the top of
crust, sprinkle remaining butter mixture over zucchini. Sprinkle with
1 teaspoon cinnamon.


3. Bake 35-40 minutes, or until top is golden brown. Serve warm or cold.

Lindt Truffle Chocolate Cupcakes

1 box devils food cake
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24
Unwrap milk chocolate Lindt truffles and place in a bowl for use later.  In a separate bowl, add all ingredients and mix well.  Fill cupcake liners 2/3 full.  Bake at 350.  After five minutes, lightly press a Lindt truffle into each partially baked cupcake.  Let the cupcakes bake an additional 13 minutes (total of 18 minutes).  Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar
Cream butter and cream cheese together, then add vanilla.  Slowly add powdered sugar.
My Daughter-in-law, Angie, Made these for a baby shower. They are fantastic! Submitted by: Cindy Lee