Debbie Mitchell Recipes

Pork Loin
with Cranberry Glaze
1 (4- to 6-pound) pork loin
1 can cranberry sauce with whole berries
2 enveloped dry onion soup mix
Oranges, cranberries and rosemary, for garnish

Place pork in a roasting pan. Combine cranberry sauce and onion soup mix. Spread glaze over top and sides of pork loin. Bake uncovered at 325 degrees for 20 minutes per pound or until internal temperature reaches 170 degrees.
When ready to serve, place pork on a platter and garnish with fresh orange slices, cranberries and sprigs of rosemary.

Candied Sweet-Potato Cupcakes
112 sticks butter, divided
1 box yellow cake mix
3 eggs
1 cup cooked, mashed sweet potatoes
34 cup water
34 cup toffee bits, divided
2 (8-ounce) blocks cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla extract
14 cup caramel sundae topping
Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners.
Melt 1⁄2 stick butter and set aside.
On low speed, beat cake mix, eggs, potatoes, water and melted butter until blended, about 1 minute. On medium-high speed, beat until light and fluffy, 2 to 3 minutes. Stir in 1⁄2 cup toffee bits. Divide batter among liners. Bake 20 to 25 minutes or until a toothpick inserted into the centers comes out clean. Cool 10 minutes. Transfer from pans to racks and cool.
On medium speed, beat cream cheese and remaining 1 stick butter until blended. Gradually beat in sugar until combined. Add vanilla and beat until light and fluffy, 2 to 3 minutes. Spread icing over cupcakes, drizzle with caramel and sprinkle with remaining 1⁄4 cup toffee bits.

Cranberry Casserole
112 cups sugar
1 bag fresh cranberries
3 cups peeled, diced apples
1 stick butter, melted
12 cups oats
12 cup brown sugar
1 cup chopped nuts

Combine sugar, cranberries and apples. Pour into a greased 2-quart baking dish. Combine butter, oats, brown sugar and nuts and sprinkle over cranberry mixture. Bake at 325 degrees for 1 hour. Can serve as a side dish or a dessert.

Tea Rolls
2 packages yeast
14 cup lukewarm water
1 cup milk
14 cup shortening
12 cup sugar
1 teaspoon salt
2 eggs, beaten
4 cups bread flour

Soften yeast in water and set aside.
Heat milk, shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour, then the yeast mixture and eggs. Mix well. Add remaining flour and mix well. Place dough in an oiled bowl and let rise for 11⁄2 hours. Punch dough down, make into rolls and let rise again. Bake at 375 degrees for 10 to 15 minutes.
Makes 24 rolls.

Fettuccine Alfredo
1 tablespoon margarine
2 small cloves garlic, minced
1 tablespoon all-purpose flour
13 cups skim milk
2 tablespoons reduced-fat cream cheese
14 cups 4-cheese blend, such as Provolone, Asiago, Parmesan and Romano, divided
4 cups hot cooked fettuccine
2 teaspoons chopped fresh parsley
Fresh ground pepper

Melt margarine in a saucepan over medium heat. Add garlic and sauté 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.
Stir in cream cheese; cook 2 minutes. Add 1 cup cheese, stirring constantly until cheese melts. Pour sauce over hot cooked fettuccine and toss well to coat. Top fettuccine with remaining 1⁄4 cup cheese, chopped parsley and pepper.
Makes 4 servings.

Spinach Dip
3 cups grated Cheddar cheese
1 (10-ounce) box frozen spinach, thawed and drained
1 can Ro-tel tomatoes and chilies, drained
12 cup mayonnaise
12 cup sour cream
Combine all ingredients in a baking dish and bake at 325 degrees until bubbly, about 20 minutes. Serve with Hawaiian bread.

Shrimp Kabobs
Raw shrimp, peeled
Thinly-sliced bacon
Red bell peppers, cut in 1-inch pieces
Fresh pineapple chunks
6 tablespoons olive oil
12 tablespoons fresh lime juice
2 cloves garlic, minced
12 tablespoons minced cilantro
12 teaspoon sea salt
12 teaspoon sugar
12 teaspoon fresh ground pepper
Wrap shrimp with thin slices of bacon. Thread skewers with bacon-wrapped shrimp, bell peppers pieces and pineapple chunks. Grill until done.
Combine remaining ingredients. Drizzle over kabobs after they’re cooked.

NEMS Daily Journal

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