Friday, November 4, 2011

First 5 recipes in my email for Nov 3

Hello... I had no internet yesterday morning.  But I have lots and lots of saved emails ... I read some of those and the first 5 I came across, I' put in this post.
1 t salt
1/2 t pepper
1 boneless rolled pork loin roast (3 lbs)
1 C jellied cranberry sauce
1/2 C orange juice
1/4 C packed brown sugar
Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack
in a greased roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 hours.
Meanwhile, combine cranberry sauce, orange juice and brown sugar in a saucepan;
cook over medium heat until cranberry sauce melts. Brush a fourth over the
roast. Bake 30 minutes longer; brush with another fourth of the glaze. Return to
the oven for 15 minutes or until a meat thermometer reads 160-170 degrees. Let
stand for 10 minutes before slicing. Warm remaining glaze, serve with roast.
Yield: 6-8 servings.
Red Velvet Brownies
1  (4 oz) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups flour
1 bottle red liquid food coloring, 1 oz
1 1/2 t. baking powder
1 t. vanilla extract
1/8 t. salt
Small Batch cream cheese frosting, recipe follows
White chocolate curls
Preheat oven to 350. Line bottom and sides of 9 inch square pan with foil. Allow 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in large microwave safe bowl at high power for 1 1/2 to 2 minutes or until melted and smooth. Stir at 30 second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan. Bake at 350 for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on wire rack, about 2 hours. Lift brownies from pan, using foil sides as handles; gently remove foil and spread small batch cream cheese frosting on top of brownies. Cut into 16 squares. Garnish if desired.
Small Batch Cream cheese frosting:
1 pkg. cream cheese, softened, 8 oz
3 T. butter, softened
1 1/2 cups powdered sugar
1/8 t. salt
1 t. vanilla extract
Beat cream cheese and butter at medium speed with mixer until creamy. Gradually add powdered sugar and salt. Beat until blended. Stir in vanilla.

Carrot Cheese Ball

1 1/2 cups shredded carrots (3 to 4 large carrots)

8 ounces cream cheese, softened

2 cups (8 ounces) shredded Cheddar cheese

2 large cloves garlic, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

3 to 4 tablespoons fresh parsley, chopped

Press carrots between paper towels to remove excess moisture; set aside.

Combine cream cheese and Cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill for 1 hour.

Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill for at least 1 hour.  Enjoy.  Marilyn.

Mexican Casserole
4 t. olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 jalapeno pepper, minced
1 t. chili powder
1/2 t. ground cumin
1/4 t. ground black pepper
1 pkg. meatless fat free crumbles, such as Lightlife Smart Ground
48 baked tortilla chips
Cooking spray
1 can pinto beans, rinsed and drained, 15 oz
1 T. fresh lime juice
2 cups chopped seeded plum tomato
2 T. minced fresh cilantro
1/4 t. salt
1 cup shredded Monterey Jack cheese
2 T. fat free sour cream
2 t. chopped green onions
1/4 cup sliced ripe olives
Preheat oven to 375. Heat 2 t. oil in large skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeno;p cook 1 minute. Stir in chili powder, cumin, black pepper and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in 11 x 7 inch baking dish. coated with cooking spray. Top evenly with crumbles mixture. Heat remaining 2 t. oil in skillet over medium heat. Add beans, mashing with back of wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice. Mix tomato, cilantro, and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 t. sour cream, 1 t. onions, and 2 t. olives. Makes 6 servings.
Cooking Light
Billie C.

"If we knew what it was we were doing, it would not be called research,
would it?"
- Albert Einstein

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