Island Spice Pork Tenderloin

We love pork tenderloin for dinner on Sundays. When I saw this recipe on Annie's Eats I knew that it was one that we needed to try.

We all really liked the sweetness of the sugar and cinnamon with the heat that followed it. We will be making this one again, probably with no changes whatsoever.

Island Spice Pork Tenderloin
6 servings

Spice Rub:
2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp ground cinnamon

2 pork tenderloins (about 2-2 1/2 lbs total)
2 Tbsp olive oil

Glaze:
1 /2 cup pack brown sugar
1 Tbsp finely minced garlic
1 1/2 tsp

Directions:
Preheat the oven too 350 degrees. Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Stir together with a fork to blend. Pat the mixture over the pork tenderloins.

Heat the olive oil in an oven proof skillet over medium high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from heat, leaving the pork in the skillet.

Stir together the brown sugar, garlic and Tabasco in a small bowl until blended. Spread the mixture evenly over the tops of the tenderloins.

Place the skillet in the preheated oven and roast about 20 minutes, until and instant read thermometer inserted in the center of each tenderloin registers 140 degrees (I will only roast for 17-18 min next time). Loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.

Spicy Oatmeal Raisin Cookies

It seems like Sundays are the one day of the week that I actually have time to cook something. Sometimes it's just dinner but sometimes, like yesterday, there is time to do something fun as well. Cookies are always a hit at our house, even though I grumble about making them, and now that Jeff is home Oatmeal Raisin cookies are back on the menu! I love them but Randy and Bri are not sure that the raisins are not poisonous...the big chickens. :)

This is a recipe I found on http://www.allrecipes.com/ and have made several times. Part of its appeal is that it only makes 3 doz so it doesn't take as long but if I am being honest it's the spices that bring this one out again and again. I love the combination of cinnamon and cloves in just about anything; it smells like Christmas!

Spicy Oatmeal Raisin Cookies
3 doz cookies

1 c. butter, softened
1 c. packed brown sugar
1/2 c. white sugar
2 eggs
1 t. vanilla extract
1 1/2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3 c. rolled oats
1 c. raisins
1/2 c. chocolate chips (opt)

1. Preheat oven to 350 degrees
2. In a large bowl cream together the butter, brown sugar, white sugar, eggs and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins.
3. Drop by rounded teaspoonfuls onto ungreased cookie sheets
4. Bake 10-12 min or until golden brown. Don't overbake! Let the cookies cool slightly before removing from cookies sheets to cool completely.

Pumpkin Butterscotch Bars

I'm still on a quest to find the perfect bar cookie...this is pretty good. It received a unanimous "do again" from the family but I don't think that it's the ONE. It has a very moist, dense texture and the butterscotch chips are super yum. I like to eat them straight out of the bag...did I say that out loud??

Pumpkin Butterscotch Bars
adapted from Martha Stewart

2 c. all purpose flour
1 T. pumpkin pie spice
1 t. baking soda
3/4 tsp salt
1 cup butter
3/4 c. granulated sugar
1/2 c. brown sugar
1 large egg
2 tsp vanilla extract
1 cup pumpkin puree
1 c. white chocolate chips
1 1/2 c. butterscotch chips

1. Preheat the oven to 350. Lightly spray a 9x13 baking dish with non stick spray. In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Stir together and set aside.
2. In the bowl of an electric mixer fitter with the paddle attachement, beat together the butter and sugar on Med/High until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and 1 cup butterscotch chips with a rubber spatula.
3. Spread the batter evenly into the prepared pan and sprinke remaining 1/2 cup butterscotch chips over the top of the batter. Bake until edges begin to pull away from sides of pan and a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Cool pan on wire rack. Let cool completely before cutting.

Beef Stroganoff

Have you ever noticed that sometimes the things that taste the best aren't necessarily the most attractive foods you've ever seen? That's the case with this recipe. Add that to the fact that I'm still clueless with the camera and you've got the less than stellar photo in this post. Luckily the actual recipe itself is totally stellar! It's super easy to throw in your crock pot on your way out the door in the morning and then it's magically done when you come home after work. You can serve this over either the traditional noodles or rice, my family prefers the rice.

Beef Stroganoff

8 servings

3.5 lb chuck roast

2 cans Cream of Mushroom Soup (I use 98% fat free)

1 pkg Lipton Onion Soup mix

1/4 c. red wine (you can sub beef broth or water for this if you like)

1/2 c. sour cream

1. Spray crock with non stick spray. (I can't believe how much easier it is to clean up if you remember this step!)

2. Put meat, soup, dried soup mix and wine in crock pot. Cover and cook for 8 hours on HIGH.

3. Remove meat when it's tender and falling apart. Shred or cut into bite sized pieces.

4. Add sour cream and mix meat back into gravy.

5. Serve over noodles or rice.