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
11⁄2 sticks butter, divided
1 box yellow cake mix
1 cup cooked, mashed sweet potatoes
3⁄4 cup water
3⁄4 cup toffee bits, divided
2 (8-ounce) blocks cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla extract
1⁄4 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.
11⁄2 cups sugar
1 bag fresh cranberries
3 cups peeled, diced apples
1 stick butter, melted
11⁄2 cups oats
1⁄2 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.
2 packages yeast
1⁄4 cup lukewarm water
1 cup milk
1⁄4 cup shortening
1⁄2 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.
1 tablespoon margarine
2 small cloves garlic, minced
1 tablespoon all-purpose flour
11⁄3 cups skim milk
2 tablespoons reduced-fat cream cheese
11⁄4 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.
3 cups grated Cheddar cheese
1 (10-ounce) box frozen spinach, thawed and drained
1 can Ro-tel tomatoes and chilies, drained
1⁄2 cup mayonnaise
1⁄2 cup sour cream
Combine all ingredients in a baking dish and bake at 325 degrees until bubbly, about 20 minutes. Serve with Hawaiian bread.
Raw shrimp, peeled
Red bell peppers, cut in 1-inch pieces
Fresh pineapple chunks
6 tablespoons olive oil
11⁄2 tablespoons fresh lime juice
2 cloves garlic, minced
11⁄2 tablespoons minced cilantro
1⁄2 teaspoon sea salt
1⁄2 teaspoon sugar
1⁄2 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