Tuesday, March 11, 2008

Grilled Pork Tenderloin

Grilled Pork Tenderloin
(by Paula Deen)

This is one of our favorite meals. It's easy and SO good!!!!!

1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate (I have NO idea what this is and I have never been able to find any - so I just skip it)
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions

1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees F.

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

The meat always stays so tender! This is my favorite recipe to use for pork tenderloin.

Friday, March 7, 2008

Carmalized Onion Dip

Carmalized Onion Dip

I made this dip last summer and it is so good - I could get in the bowl and just swim around in it!


2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise

Cut the onions in half and then slice them into 1/8-inch-thick half-rounds. (Yielding about 3 cups of onions)

Heat the oil and the butter in a large sauté pan over medium high heat (it works better to NOT use a non-stick pan). Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium low and continue to cook for 40 more minutes, stirring occasionally (but not too often-the onions should start to stick to the pan) until the onions are browned and caramelized.


Add the Dijon mustard and balsamic vinegar and continue to cook for about 10 more minutes. Allow the onions to cool.


This is what you want the onions to look like. Note that they are really dark because of the balsamic vinegar.

In a large bowl combine the cream cheese, sour cream and the mayonnaise. Whisk until smooth. Add all of the onions, reserving about a tablespoon for garnish, into the cream cheese mixture. Stir to combine and mix well. Transfer to a serving dish and top with reserved onions. Refrigerate overnight to allow flavors to combine. Serve at room temperature with potato chips.

Makes 2 cups.

Thursday, March 6, 2008

Chicken Lasagna

Here is the recipe for Chicken Lasagna:

2 or 3 cooked chicken breasts
2 jars of Prego sauce (I'm partial to garlic and parmesan cheese)
Uncooked lasagna noodles
1 15 oz ricotta cheese
2 cups mozzerella
1/4 cup parmesan cheese

In a 11x7 dish, spread 1 cup sauce, top with uncooked lasagna noodles.
Then layer ricotta cheese, mozzerella cheese, and parmesan cheese. Cut up chicken into small pieces and spread on top. And I've never done this before but I thought it sounded good and I had a bunch extra so I added some fresh mushrooms. I figure it can't hurt?
Spread 1 cup sauce on top of that and then cover with another layer of noodles. Then put remaining sauce on top of the noodles. Cover with foil in oven. Bake 1 hour at 375. Uncover and top with remaining mozzerella cheese and let stand for five minutes.

Follow the link for the recipe for the snickers pie! Like anything Paula Deen makes - it is full of fat and full of flavor! So yum!

Cake Balls


This is super easy and you can make it any kind of variety you like. I've seen yellow cake and chocolate icing and chocolate and chocolate. But being the good Southern girl I am - I LOVE red velvet cake so I thought this would be good. (Jamie - you would LOVE these!)

All you do is bake the cake mix according to directions
When it's still warm - crumble it up in a bowl and mix in a can of frosting (I used cream cheese with the red velvet!)
IMPORTANT STEP: Refrigerate the cake and frosting for about an hour before you start making balls!
I used this handy little scooper from Pampered chef to scoop balls
Melt almond bark (either vanilla or chocolate - depending on your cake) and dip balls in the bark. You could use toothpicks or a fork - but I used this egg separator and it worked GREAT!
And voila - one of the yummiest things you will ever taste!!!

Cookie Surprise Cupcakes


You take any kind of chocolate cake mix and mix according to the box
Fill muffin pans about half full and then take chocolate cookie dough like above and put down in the batter (please excuse my old gross muffin pan. It's been through the ringer).

Then bake for 18-20 minutes at 350 and when cooled - top with the above - chocolate frosting and mini morsels.
I decided to forget the morsels because it almost seemed like TOO much chocolate (as if there could be such a thing). You will notice there are only 11 cupcakes on that platter. I HAD to test taste. I wouldn't want to give out something bad. Oh - it was NOT bad, not bad at all!!! It was DELICIOUS!
This recipe makes 24 cupcakes but there are only 7 people in my office this week so that would be crazy. I'm saving the batter and making them later this week for something else.

Meat Cupcakes

Meat Cupcakes



Red Velvet Cupcakes

Red Velvet Cupcakes - Heaven on Earth

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Lemon Chicken with Green Beans and new potatos

This is our dinner at least two nights a week. I got the recipe from Jennie several months ago and I just love it. It's easy and fairly healthy. We are having it tonight. Yum!

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans
8 small red potatoes, quartered
4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it’s so pretty!) I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

I use canned cut green beans because I love canned beans. Put I'm sure fresh or frozen would be just as good!

Coffee Punch

I like to make this punch in the winter. It's really kind of like a milkshake. I'm sure at some point - I had an exact recipe but I don't like to follow recipes so feel free to adjust the measurements to your liking.

You take one box of vanilla ice cream and one box of chocolate ice cream and put in punch bowl
And then you add a little coffee. If you like coffee - you may add one or two cups. If you only like a small hint of coffee - just add a little bit.
Then add milk - I poured about 3/4 of a half gallon jug. I did use skim milk - so it's a healthy low fat drink. :-)
Then the best part - hershey's syrup. This gives it the flavor - I put in a whole bottle.
Then you just stir up
And stir

And enjoy - it's a dessert on it's own

Chicken Breast Supreme

4 chicken breasts
4-8 strips of bacon
16 oz sour cream
1 can of cream of mushroom soup
1 can of sliced mushrooms
1 jar of dried beef (this is found near tuna or spam)
Wrap the chicken in bacon and put in pan
Mix up all the other ingredients. Tear up the dried beef into small pieces (this is what gives the meal the real flavor)
Pour mixture over chicken and bake at 350 for 1 1/2 hours
I always serve with white rice and pour the extra sauce on top. If we had company - we would add vegetables or a salad and rolls - but since it's just us - we just had this. TASTY!

Double Chocolate Gooey Butter Cake

Here is the recipe for the cake I made for today's neighborhood party. It will make you want to slap your momma it's so good. ha!

1 cup butter, melted (2 sticks)
1 pkg chocolate cake mix (18.25 oz)
3 large eggs
1 pkg (8 oz) cream cheese, softened
3 to 4 tablespoons cocoa powder
1 box (1 lb) confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped nuts (I left out the nuts on mine)

Heat oven to 350 degrees and place rack in center. Lightly butter a 13x9 inch pan. In a large bowl, stir together cake mix, 1 egg and 1/2 cup butter until combined well. Evenly pat into pan and set aside.
In a large mixer bowl, beat cream cheese on medium speed until smooth. Beat in remaining 2 eggs and the cocoa powder until combined well. Reduce speed to low and add sugar; beat until combined well. Gradually beat in remaining 1/2 cup butter and the extract. Beat until smooth. Fold in nuts with a rubber spatula and spread over cake mixture.
Bake until set around edges but center is a little gooey, 40 to 50 minutes.

Chicken Georgia


4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese
Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

Cha Cha Chicken Salad


1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
Makes 6 to 8 servings

German Chocolate Ooey-Gooey Butter Cake


1 box German chocolate cake mix
1 cup butter, melted and divided (you know if it has a cup of butter -it's good!)
1 large egg
1 8 oz pkg cream cheese softened
2 large eggs
1 tsp vanilla extract
1 16oz box confectioners' sugar
1 cup sweeted flaked coconut
1 cup chopped pecans

Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.
In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan. Set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in sugar until smooth. Add remaining melted butter , beating at slow speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven. Let cool completely before cutting into squres.

Spinach Artichoke Chicken

Spinach Artichoke Chicken

4 chicken breasts
1 frozen spinach/artichoke TGIF dip
¼ shredded asiago cheese (or I use parmesan)
1 tsp garlic
1 tsp creole seasoning
½ cup italiam bread crumbs
1/3 cup butter

Cut slits in each chicken. Thaw dip. Mix in garlic with dip. Stuff chickens and secure with toothpicks. Blend bread crumbs, cheese and creole seasoning. Dip breasts in melted butter and dredge in crumb mixture. Set in dish.

Artichoke sauce:
¼ cup butter
1 can artichoke hearts, chopped
1 tsp parsley
½ tsp creole seasoning
3 tsp flour
3 cup chicken stock
1 cup cream

Heat butter. Add artichokes and parsley. Saute about 3 min. Sprinkle over w/ flour. Slowly add stock and cream and any leftover dip. Bring to a boil and simmer. Season with creole seasoning. Add any of the leftover dip to sauce also. Preheat oven to 375 degrees. Pour sauce over chicken and bake for 40 minutes.

Party Food

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup miniature semisweet chocolate chips
  • 3/4 cup finely chopped pecans


  1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
  2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
  3. Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl. (I think it's better that way!)
B.L.T. Dip

1/2 Jar Mayonaise
16 oz sour cream
12 bacon strips cooked and crumbled
2 small tomatos - diced
2 Teaspoons Garlic Salt

Mix ingredients together and serve with crackers.

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Strawberry Banana Pizza

I had our Ladies Bible Study at my house last night and I made strawberry banana pizza. It was really good so I thought I would post the recipe. (It's just a different spin on fruit pizza).

Strawberry Banana Pizza
Spread out sugar cookie dough on a pizza pan and bake.
Mix 2 pkgs of cream cheese and 1 cup of sugar (or more if you like it sweet) and spread on cookie once cool.
Slice strawberries and bananas and spread on top and then top with cool whip.
Easy and yummy!