- 1/3 cup diced onion
- 1/4 cup orange juice, divided
- 1/4 cup maple syrup, divided
- 2 tablespoons white wine
- 2 tablespoons soy sauce
- 1/8 teaspoon black pepper
- 2 garlic cloves, minced
- 1 1-lb. pork tenderloin
- cooking spray
- 1/3 cup fat-free chicken broth
- Combine onion, 2 T. orange juice, 2 T. syrup, white wine, soy sauce, pepper and garlic in a large zip-to bag. Trim fat from pork and add to bag. Marinate in refrigerator for two hours.
- Preheat oven to 400F. Heat heavy oven-proof skillet coated with cooking spray over medium high heat. Remove pork from bag and reserve marinade (strain out onions and garlic if desired). Brown pork on all sides. Place pan in oven and bake about 30 minutes until meat thermometer registers 160F (slightly pink). Remove pork from pan and set aside, keep warm.
- Combine 2 T. orange juice, 2 T. syrup, reserved marinade and broth in a small bowl. Add syrup mixture to pan and cook over medium high heat, scraping pan to loosen browned bits. Bring to a boil; reduce heat and simmer 5 minutes until slightly thick. (Can add a bit of cornstarch if desired). Serve sauce with pork.
Posted October 23, 2010 by Brenda. Filed under Desserts | tagged apples
- 1 large apple, cored and sliced
- cinnamon, maybe a little nutmeg
- 1/4 c sugar
- 2 T flour
- 1/4 c water
- Put the apple slices in a microwave safe dish. Sprinkle with cinnamon. Mix sugar, flour and water and pour over. Cover with plastic wrap and cook on high for 4 minutes.
Preheat oven to 350F. Grease and flour 13″ x 9″ pan, or line with non-stick foil.
- 4 large eggs
- 1 cup sugar
- 2 tsp vanilla
- 1/2 c butter
- 12 oz semi-sweet chocolate chips
- 1 cup flour
- 1/2 tsp salt
- Melt butter. Add chocolate chips and melt some more, stir until smooth. Let cool slightly while beating eggs.
- Beat eggs on high, add in sugar and beat until very pale and thick (several minutes). Add vanilla.
- Quickly stir chocolate into egg mixture, then stir in flour and salt just until combined. Pour into pan.
- Bake about 35-40 minutes. Edges will just be starting to pull away from the edge of the pan, and toothpick inserted in the middle will come out clean.
Posted August 14, 2009 by Brenda. Filed under Salads
- 3/4 cup vegetable oil
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon finely chopped onion
- 1 teaspoon salt
- 1 teaspoon ground mustard
-
1 1/2 teaspoon ground paprika
-
- 1 teaspoon onion powder
Another favorite from church potlucks. I got this recipe from Kay Main.
- 1 ½ lbs boneless chicken breast
- 2-3 cups broccoli spears, fresh, lightly steamed
- 1 can cream of chicken soup, undiluted
- ½ cup commercial sour cream
- ½ cup mayonnaise
- 2 tablespoons dry sherry
- 1 teaspoon paprika
- 1 teaspoon prepared mustard
- ¼ teaspoon curry powder
- 1/3 cup shredded cheddar or parmesan
- Cook chicken in whatever way you prefer and break up into bite size pieces. Cook broccoli according to package directions; drain well. Arrange in a lightly greased 13 x 9 x 2-inch baking dish. Combine next 7 ingredients; spoon half of sauce over broccoli. Arrange chicken over sauce; top with remaining sauce. Cover; refrigerate overnight if need be.
- Let stand at room temperature 30 minutes before baking (if it was refrigerated). Bake at 350 degrees for 25 minutes. Remove from oven; sprinkle with cheese and paprika. Bake an additional 5 minutes.
Posted January 22, 2009 by Brenda. Filed under Cookies | tagged coconut
- 6 tablespoons butter, softened
- 6 tablespoons shortening
- ¾ cup powdered sugar
- 1½ cup flour
- Whip butter and shortening just until fluffy. Blend in powdered sugar. Stir in flour. Press into an ungreased 13x9x2 pan. Bake at 350F until golden brown, about 12-15 minutes.
- 2 eggs
- 1 cup packed brown sugar
- 2 tablespoons flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 cup shredded coconut
- Mix together the eggs, brown sugar, flour, baking powder, salt, vanilla and coconut. Spread over baked layer. Bake 20 minutes longer. Cool.
- 2 tablespoons melted butter
- 1½ cup powdered sugar
- 3 tablespoons orange juice
- 1 teaspoon lemon juice
- Mix together the melted butter, powdered sugar, orange juice and lemon juice. Spread over cookies. Cut into bars.
- ½ c peanut butter (120 g), preferably honey-roasted crunchy style
- ½ c shortening (90 g)
- ½ c brown sugar (110g)
- ½ c white sugar
- 1 egg
- 1¼ c flour (160 grams)
- scant ¾ t baking powder
- ¼ t baking soda
- ¼ t salt
- Mix peanut butter, shortening, sugars and egg. Stir in dry ingredients. Shape into 1 inch balls. Flatten slightly with a fork. Bake on ungreased cookie sheets until set but not hard, 9-11 minutes at 375º F.
- 2 lb package frozen hash browns
- 1 can cream of chicken soup
- 1 stick butter
- 1 onion, chopped
- 1 cup grated cheddar cheese
- 1 cup sour cream
- Preheat oven to 350F.
- Break up potatoes (don’t thaw). Mix with onions. Mix sour cream, soup, and melted butter and stir in. Put in 9×13 casserole. Sprinkle cheese on top.
- Bake 60-75 minutes.
- Optional: Top with 1 cup crushed potatoes chips during the last 15 minutes of baking.
Belinda Jarrett brought this to a potluck. She got it from our church cookbook, a recipe submitted by Paula Pursel.
- 1 head broccoli (1.5 lbs)
- 8 slices cooked bacon, crumbled
- ½ cup raisins
- 1 cup mayonnaise
- 2 Tblsp cider vinegar
- 1/4 cup sugar
- Trim and clean broccoli. Cut the florets and stems into bite-sized pieces. Add bacon and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2-3 hours.
- 1 cup brown sugar
- 1/2 cup shortening
- 1 egg
- 1 Tablespoon grated lemon peel
- 1 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- Mix brown sugar, shortening, egg and lemon peel. Stir in dry ingredients. Shape into 1 inch balls. Dip tops in granulated sugar. Sprinkle lightly with a drop or two of water and flatten slightly.
- Bake 9-11 minutes at 350ºF.
- Makes about 3 dozen.