Cranberry Porkloin Roulade

3 lb. pork tenderloin (or 2 of 1 to 2 lb. tenderloins)

Stuffing:
1c. chopped cranberries (fresh)
2 Tbs. sugar
4 slices raisin-cinnamon bread, toasted
3 Tbs. melted butter
1 tsp. orange zest

Mix cranberries and sugar. Let sit while doing the rest. Toast raisin-cinnamon bread and cut into small cubes. Combine bread cubes with cranberries, zest, and drizzle with butter until moist.

Butterfly if using a larger roast (cut down the center to 1/2 inch lengthwise), do not cut if using smaller roasts. Pound to even out meat to 1/2 inch thickness. Salt and pepper. Add stuffing in center (lengthwise) and roll the roast around the filling. Skewer or tie (with cooking twine) roast into a log shape. Sear roast in pan over medium high heat until brown on all sides (2-3 minutes). Place on a jelly roll pan (or baking pan with sides).

Cover with foil. Bake 350° until it reaches 160° (about 1 hour) Let rest while deglazing the baking pan. Slice roast, drizzle with pan juices, and serve. Serves 8-10.

Shared by Sarah Callaway and served at the RS Christmas Dinner 08

Chocolate Chip Pumpkin Bread

3 1/2 c. Flour (2 1/2 c regular and 1 c. whole wheat flour)
1/2 tsp salt
2 tsp baking soda
1 tsp each cinnamon and nutmeg
1 c. vegetable oil (1/2 c. vegetable oil and 1/2 c. apple sauce)
4 eggs
2/3 c. water
2 c. or one can 15-16 oz pumpkin puree
3c sugar (2 1/2 c. sugar)
1/2 c. chocolate chips

Combine flour, salt, baking soda, cinnamon and nutmeg in a bowl.

In a separate bowl combine with a mixer oil (apple sauce if using), and eggs. Mix to combine. Add water, pumpkin and sugar. Mix well. Add flour mixture to wet ingredients and mix to combine. Stir in the chocolate chips.

Bake in two large or three medium greased loaf pans. 350 degrees for 1 hour for large loafs (45 min? for smaller loafs)

Shared by Sarah Callaway

Spinach Dip

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep/Total Time: 35 min.

INGREDIENTS:
* 1/2 cup parmesan cheese
* 1 box of frozen chopped spinach (or equivalent fresh spinach)
* 1 pt sour cream
* 1/2 cup mayonaise
* 1 package Knorr Leek Soup mix
* 1 package Knorr Vegetable Soup mix
* 1/2 cup chopped green onions
* Cheddar cheese
* Assorted crackers
* round bread loaf

DIRECTIONS:
Preheat the oven to 350 degress. Defrost spinach. Drain the spinach. Combine parmesan, spinach, sour cream, mayonaise, soup mixes, and green onions in a food processor (or mix using a mixer or by hand). Cut the top from a loaf of round bread; hull out center and set pieces aside. Fill in center with the dip. Place loaf with dip on a baking sheet and bake for 25-30 minutes. Sprinkle with cheddar cheese and bake for 1-2 more minutes. Place loaf w/ dip on platted and place crackers and bread pieces around the loaf for dipping. Enjoy!

Shared by Kristina Buskirk

Brie with Apricot Topping

Here's the delicious appetizer Kaari shared with us tonight.

SERVINGS: 6-8

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep/Total Time: 25 min.

INGREDIENTS:
* 1/2 cup chopped dried apricots
* 2 tablespoons brown sugar
* 2 tablespoons water
* 1 teaspoon balsamic vinegar
* Dash salt
* 1/2 to 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
* 1 round Brie cheese (8 ounces)
* Assorted crackers

DIRECTIONS:
In a small saucepan, combine the apricots, brown sugar, water, vinegar and salt. Bring to a boil. Reduce heat to medium; cook and stir until slightly thickened. Remove from the heat; stir in rosemary. Remove rind from top of cheese. Place in an ungreased ovenproof serving dish. Spread apricot mixture over cheese. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers. Yield: 6-8 servings.

Shared by Kaari Jacobs

Summer Salads

Fiesta Chicken Salad with Lime Cilantro Vinaigrette

3 c. thinly sliced red leaf lettuce
3 c. thinly sliced Napa cabbage
1 c. diced, cooked chicken breast
2 plum tomatoes, seeded and chopped
1/2 red bell pepper, thinly sliced
1/2 avocado, peeled and diced
1/2 c. crumbled tortilla chips
1/4 c. cooked fresh corn kernels
1/4 c. pumpkin seeds, toasted (optional)
1/4 c. thinly sliced onion
1/2 c. crumbled questo blanco (white mexican cheese) or about 2 oz Feta

Combine all ingredients in a large bowl. Add the cheese and tortilla chips last. Dress with Vinaigrette right before serving.

Vinaigrette- may be made ahead of time

1/2 c. shallots
1/4 c. fresh lime juice
1/4 c. chopped fresh cilantro
1 Tbsp. minced garlic
1/2 c. vegetable oil

Combine and blend in blender

Shared by Kristina

Primavera Salad

1 7ounce package of tri-color tortellini (2 cups)

1 medium sweet red pepper or green pepper cut into bite size pieces

1 cup broccoli flowerets

1 medium carrot, thinly sliced

Cherry tomatoes halved

Dressing

1/3 cup mayonnaise

½ cup pesto

¼ cup milk

½ cup parmesan cheeese

Directions

Cook the tortellini. Rinse well with cold water. Drain.

In large mixing bowl mix tortellini, pepper, broccoli and carrots together.

Dressing- Stir mayonnaise, pesto and milk together in a small mixing bowl.

Pour dressing over the tortellini mixture. Cover and chill 4-24 hours. Serve in a spinach lined bowl if desired.

Shared by Kristina

Tasty Summer Desserts

Strawberry Delight

3 pints strawberries 1 angel food cake

8 ounces cool whip light 1 (instant) vanilla pudding mix

2 cups milk, skim

Mix pudding in mixer with 2 cups cold skim milk for 2 minutes. Blend in thawed cool whip with a spoon. Don’t over stir. Set aside.

Tear the angel food cake into little pieces.

Slice strawberries.

Place a layer of strawberries in the bottom of the glass trifle dish. Place the large strawberries on end up the side of the dish so you can see the strawberries from the outside. Place a layer of cake on the strawberries and then put some of the crème mixture on the cake. Next, put more strawberries on the side of the bowl touching the first ones you put in the bowl so it appears that the trifle dish is full of strawberries.

Continue to layer strawberries, cake, and crème until you have used everything. Decorate top with strawberries.

Serves: 12

Shared by Alyssa

Wonka Sticks

14 oz bag of wrapped caramels 1 bag of pretzel rods

2 tablespoons evaporated milk 1 ¼ cup mini chocolate chips

1 ¼ cup mini butterscotch chips 1 cup toffee bits

¼- ½ cup chopped walnuts

Break the pretzel rods in half and set aside.

Mix the chocolate chips, butterscotch chips, toffee, and walnuts together in a square or rectangle pan such as a brownie pan.

Unwrap the caramels and place them in a small pot with the evaporated milk. Cook on low heat and stir often so that the caramel won’t burn. When the caramel becomes a creamy peanut butter texture, it’s done. Pour the caramel into a glass/ceramic mug with a handle. Caution the caramel will be hot and it cools quickly so you will need to act fast with the next step.

Dip the pretzel rod into the mug of caramel. Then, you will roll and press the toppings onto the pretzel. Place the pretzel on wax paper to cool. If the caramel isn’t warm anymore, you can put it in the microwave for 10 seconds to warm it up again to continue the process until all pretzels and toppings are gone.

As an alternative, you can dip the pretzel in a fondue pot filled with chocolate and then roll it in peanut butter chips.

Shared by Alyssa

Strawberry Pizza

Topping:

1 Cup Mashed Strawberries

4 T Sugar

1 T Corn Starch

Cook until thick and glossy. Cool. Add red food coloring as necessary.

Crust:

1 Cup Flour

1 Cube Butter

¼ Cup Powdered Sugar

Use hands to form into ball. Press on ungreased 12-inch Pizza Pan. Bake at 325° for 15 minutes, until light brown. Cool.

Filling:

8 oz. Cream Cheese

½ Cup Sugar

½ tsp. Vanilla

¼ tsp. Lemon Juice

Combine ingredients. Spread on cooled crust. Add Strawberry mixture. Slice fresh strawberry rounds on top just before serving (6 to 8 large berries).

Refrigerate several hours.

Shared by Sharla