Monday, January 23, 2012
I feel like I've been only making Paula Deen recipes lately! But....who cares! They are so yummy!
Sunday, January 22, 2012
This week's Foodie Fanatics recipe was chosen by Michele of Makin' Cakin' Weekends. I must say these were great! I have to admit, I didn't get to make these myself. My daughter, grandkids, and I were all set to make but I received a phone call that my mom had fallen and was on the floor. Kelly and I drove over there. Mom was fine. Her legs just are not real strong and when she bent to pick up something, they gave out. She was sitting in front of her chair in the living room, embarrassed. My dad was not able to pick her up by himself. They are both almost 79 years old. Kelly and I got her up and stayed to chat for a little.
As I have mentioned, it's Girl Scout cookie times. But, I am sure that you all know that. All the cute girls knocking on your door or hitting you up at the troop. My troop of Daisies had an awesome first cookie booth.
Saturday, January 21, 2012
Sunday, January 15, 2012
This week's recipe was jambalaya, and again I wasn't in the mood for the dish. I found a recipe for Spice-Encrusted Pork Tenderloin and Seasoned Black Beans. The recipe was in the January/February 2009 Cooking with Paula Deen magazine. I've been wanting to make a pork tenderloin or pork roast. I am so glad I made this.....it was totally AWESOME! Spicy and yummy! My son told me it was a keeper!
2 tablespoons ancho chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons kosher salt
2 tablespoons Mexican oregano
2 tablespoons garlic salt
2 tablespoons cracked black pepper
4 (1.5-pound pork tenderloins, trimmed)
1/4 cup olive oil, divided
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
In a small bowl, combine chili powder, coriander, cumin, kosher salt, oregano, garlic salt, and pepper. Coat tenderloins evenly with spice mixture.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes or until a meat thermometer inserted into the thickest part of tenderloin registers 155 degrees or desired degree of doneness. Slice to serve.
Saturday, January 14, 2012
This month's challenge for Have the Cake is Cinnamon Rolls. I LOVE cinnamon rolls! I wanted to participate this month but did not want to mess with yeast. I made the Paula Deen ones before and they were awesome but take time. I found this one on Mommy's Kitchen's site. The recipe can be found here.
1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake at 350° for approximately 8 to 10 minutes or until the edges begin to brown.
Makes about 36 cookies.
Monday, January 9, 2012
Sunday, January 1, 2012
This recipe for the Foodie Fanatics was chosen by Michele at Makin' Cakin' Weekends. We are still baking from Paula Deen. My daughter and I made these yesterday before dinner to have to munch on during the night. They are super easy to make. You can make with any flavor cake mix. I was originally going to do funfetti, but had a bad egg and made chocolate instead.