Burgundy Pork Tenderloin

It is very easy to fix, and it is very rich tasting. Serve with baked potato.
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

Ingredients:
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. Bake in the preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Sweet And Sour Glazed Chicken

This dish is easy, tangy and terrific. The sweet and sour tastes come with a twist, using fruit preserves instead of the usual fare. Great served with rice.

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
2 (1 ounce) packages dry onion soup mix

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
3. Mix Russian dressing, preserves and soup mix together in a bowl and spoon the mixture over the chicken pieces. Bake in preheated oven for 45 to 60 minutes, occasionally spooning the sauce over the chicken.

Jack-O-Lantern Pumpkin Pancakes

These make a special breakfast on cool fall mornings. My boys loved to help me cook a batch up for a 'breakfast for supper' night around Halloween. Use any and all decorations you like to make jack-o-lantern faces on the pancakes. Try broken candy bar pieces, banana slices, raisins, crasins, or chopped nuts.
PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min

Ingredients:
1 cup all-purpose flour
1 cup quick cooking oats
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup milk
1 egg, beaten
3/4 cup canned pumpkin
2 tablespoons vegetable oil
3/4 cup semisweet chocolate chips

Directions:
1. Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
2. Heat a lightly greased griddle over medium high heat.
3. Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until golden brown, 2 to 3 minutes per side.

Kathi's Garlic Bread

This is a great tasting garlic butter smeared on loves of Italian bread and broiled to a crunchy golden delight! Also great with cheese! Simply add cheese after broiling and return to oven until cheese is bubbly. Store any unused garlic butter smear in refrigerator for up to 2 weeks.

PREP TIME 10 Min
COOK TIME 5 Min
READY IN 4 Hrs 45 Min
Original recipe yield 2 loaves

Ingredients:
2 cups butter, softened
1 tablespoon olive oil
1/2 teaspoon celery salt
1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoons garlic powder
2 loaves Italian bread

Directions:
1. Whip the butter, olive oil, celery salt, poultry seasoning, cumin, onion powder, and garlic powder together until light and fluffy. Cover; refrigerate at least 4 hours. Allow the mixture to return to room temperature before using.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. Open the loaves of Italian bread with your fingers (do not use a knife) by pulling edges and ripping the bread into two equal portions (top and bottom). Spread the garlic butter evenly over the torn sides of the bread and place buttered-side-up onto a baking sheet.
4. Broil in the preheated oven until golden brown and crunchy on top, 4 to 5 minutes. Serve hot.

Blueberry Upside-Down Banana Nut Bread

PREP TIME 20 Min
COOK TIME 45 Min
READY IN 3 Hrs 5 Min
Original recipe yield 1 - 9x5 inch loaf

Ingredients:
1/2 cup canola oil
1/3 cup cold water
3 eggs
1 egg white
2 large bananas, mashed
1 cup white sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons flax seeds
1/4 cup chopped pecans
1 pint fresh blueberries
1/4 cup white sugar

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

Honey Baked Chicken II

PREP TIME 15 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 30 Min

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Fabulous Foolproof Lasagna

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
Original recipe yield 1 - 9x13 dish

Ingredients:
1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

Chicken with Garlic, Basil, and Parsley

PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min

Ingredients:
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Diet Help

I saw this on NightLine last night

Hungry Girl

Check it out!

Quinoa and Black Beans

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min


Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Questions about Quinoa:

quinoa
[ KEEN-wah ]
Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of COUSCOUS. Quinoa is lighter than but can be used in any way suitable for rice-as part of a main dish, a side dish, in soups, in salads and even in puddings. It's available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets.

Spinach Tomato Tortellini

Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

Ingredients:
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

Directions:
1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Sassy Steak Marinade and Sauce

A tangy marinade and sauce for all types of steak. Flavorful but not too spicy. Can easily be doubled.
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 1 Hr

Ingredients:
1 pound beef sirloin steaks
1 tablespoon olive oil
2/3 cup cocktail sauce
1/4 cup honey
3 tablespoons soy sauce
3 cloves garlic, crushed
1/4 teaspoon seasoning salt, or to taste
1 tablespoon olive oil
8 ounces sliced fresh mushrooms

Directions:
1. Pierce steaks all over with a fork, and place them into a resealable freezer bag. In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently.
2. Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate.
3. Remove steaks from marinade, reserving marinade. Grill for about 7 minutes on each side, or to your desired degree of doneness.
4. While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook until tender. Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened. Serve with steaks.

Bubble Pizza

This is my granddaughter's most requested meal when she comes to visit. It's a meal in itself, but a salad would go nice with it. Have fun experimenting with your favorite pizza toppings.
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 1 Hr

Ingredients:
1 pound ground beef
1/4 pound sliced pepperoni sausage
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1/2 onion, sliced and separated into rings
1 (10 ounce) can sliced black olives
1 (4.5 ounce) can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
2. Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
3. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.