Saturday, September 28, 2013

Stake Relief Society Dinner


Pork Tenderloins
photo and recipe from the Foodie Sisters

1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil

Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9x13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.
(Sorry I forgot to get a picture, but you can see Monica's.)
Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking.  Pour marindade over pork and b
ake, uncovered, for 45 minutes, basting once halfway through cooking process.
Once removed from the oven, let pork rest on a cutting board for 10 minutes before cutting in.
Don't forget to pour the sauce over it. The sauce is heavenly!


Apple, Walnut, and Mixed Greens Salad


Ingredients
1 salad bowl full of Mixed Greens
3 pcs small radish, thinly sliced
1 pc large red apple, cubed
2/3 cup Walnuts, cut in half
3 tbsp crumbled feta cheese
4 tbsp crispy fried bacon pieces

Method
1. Place all ingredients in a salad bowl except the feta cheese and bacon pieces.
2. Drizzle with Brianna's Poppyseed Dressing
3. Sprinkle feta cheese and bacon pieces on top then serve.


Seasoned Rosemary Potatoes

Ingredients (I never measure anything)
Potatoes
Olive Oil
Rosemary (fresh minced, or dried)
Garlic Salt

Slice potatoes into small thin pieces and place in a bowl. Drizzle olive oil on top. Sprinkle with rosemary and garlic salt. Toss until all potatoes are coated with oil, rosemary, and garlic salt.

Place into 8x11 pyrex dish. Broil on high for about 25 minutes (until potatoes are soft and browned to your liking). Turn every 5-10 minutes to prevent burning and cook evenly.





Sweet Potato Souffle
6 cups sweet potatoes mashed (I use 2-29 oz cans princella brand, can use fresh)
1 1/2 cups white sugar
1 cup melted butter
5 eggs
1 tsp vanilla
1 cup evaporated milk
Mix first three ingredients in a mixer, add the next 3 and mix until blended. Pour in a 9x13 casserole dish
Topping:
2/3 cup melted butter
1 cup brown sugar
Pinch of salt
1 tsp baking powder
1 cup flour
Melt butter in microwave, add the rest of ingredients and mix well..will look like wet sand. I use my hands to sprinkle evenly over the top. Bake at 350 for 35-40 min. Should not be soupy...if the top is browning too much, cover with foil.
Enjoy!



Ganache Brownie Bites

a box of brownies, mixed according to package directions
bake in mini muffin pan

Ganache
1/2 c whipping cream, bring just to a boil over med heat, remove from heat
1 c chocolate chips, dump into warm cream
let sit 10 minutes
stir with a whisk
spoon over cooled brownies






PEAR CARDAMOM CRISP

Filling:
8-10 medium pears, peeled and chopped
3 Tbs lemon juice or 1 lemon juiced
1/4 c sugar
2 Tbs cornstarch
1/4 tsp cinnamon

Topping:
1/2 c flour
1/2 c rolled oats
1/2 c dark brown sugar
1/2 tsp ground cardamom
1/2 tsp ground ginger
Pinch of salt
8 Tbs butter

1. Preheat oven to 350F. Put pears in large bowl. Add the remaining filling ingredients. Gently stir. Add pears into 6 8-oz jars leaving 1/4 headspace. 
2. In a separate bowl, stir together dry ingredients. Add butter and use fork to blend until crumbly. 
3. Spoon topping over pears to cover. Bake 25 to 30 minutes until pears are cooked through and the topping is light brown.




Pumpkin Bread Pudding

15 oz. pumpkin puree, I use Libby's canned pumpkin
12 oz. evaporated milk
24 oz. coconut milk
8 large eggs
3 cups dark brown sugar
2 tsp ground Cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
2 tsp salt
1 lb french bread loaf
1 cup chocolate chips
1/2 cup golden raisins                     *** I have never put in the chocolate chips or raisins

Preheat oven to 400 degrees.

In a bowl combine the pumpkin puree, evaporated milk, coconut milk and eggs together and mix well.  In another bowl combine the brown sugar, cinnamon, nutmeg, clove, ginger and salt together and mix well.  Combine the puree mixture and brown sugar mixture together and blend well.  Set aside until needed.  You may leave mixture at room temperature for up to 2 hours.

Prepare a 9x13 baking dish with spray grease.  Cut the French bread in to 1/2" cubes and put them into the pumpkin mix very gently toss to help the bread absorb all the liquid.  Pour into the baking dish.  If you are doing the chips and raisins, sprinkle them over the top and gently press them into the bread.

Bake for 45-50 minutes.  If you stick a butter knife into the center of the pudding and it pulls out mostly clean, then it is done.  It is recommended to let it sit for about 45 minutes to cool.  It falls apart completely if you dish it up right away.  It is delicious warm with a fair amount of carmel sauce drizzled over each serving, and then topped with freshly, sweetened Whipping Cream.

Carmel Sauce
4 Tbsp. butter
1 1/4 cup brown sugar
2/3 cup white corn syrup
3/4 cup cream, half and half or canned milk (I usually use half and half)

Melt butter, add syrup and sugar.  Cook till forms very soft ball stage (takes just a few minutes - I just wait for it to bubble)  Then, add the cream, and gently stir in till well blended.  

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