Appetizers

Holiday Bacon Appetizers

7:58 AM


Holiday Bacon Appetizers 


1 package Club Crackers

1 pounds thin sliced bacon, (or more depending on how many crackers you make)

Grated Parmesan cheese

Brown sugar (optional)


Lay crackers, as many as you want, face up on a cookie sheet.  Scoop either 1 teaspoon cheese, or 1 teaspoon brown sugar on top of cracker.  Cut bacon in half.  Careful wrap one half piece of bacon around the cracker not too tightly but snugly, completely covering the cracker.  Place bacon wrapped crackers onto a baking sheet that has a rack on it.  Bake in a 250 degree oven for 2 hours.

Balsamic Vinegar

Brown Sugar and Balsamic Glazed Pork Tenderloin

6:28 AM

 


Brown Sugar and Balsamic Glazed Pork Tenderloin 


½ cup brown sugar

½ cup water

¼ cup balsamic vinegar

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cloves garlic, crushed

1 ½ teaspoons ground sage

¾ teaspoon salt
¼ teaspoon pepper

2 (1 1/2 pound) pork tenderloins

1 tablespoon olive oil, (or more as needed)


Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside. Preheat the oven to 350 degrees. Grease a 9x13-inch baking sheet. Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze. Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

Brown Sugar

Honey Pecan Brussels Sprouts

7:00 AM



Honey Pecan Brussels Sprouts

1/2 cup pecan halves, coarsely chopped
1/4 cup butter
1 tablespoon olive oil
1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons brown sugar
2 tablespoons sherry or unsweetened apple juice
2 tablespoons heavy whipping cream
2 tablespoons honey
Coarsely ground pepper

Preheat oven to 400°. Place pecans in a 10-in. ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside. In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey. Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.

Apples

Apple Fritter Bread

9:00 AM



Apple Fritter Bread

1/3 cup light brown sugar 
2 teaspoons ground cinnamon 
2 apples (any kind), peeled and chopped 
2/3 cup plus 2 tablespoons granulated sugar
1/2 cup (1 stick) butter, softened 
2 large eggs 
1 1/2 teaspoons vanilla extract 
1 1/2 cups all-purpose flour 
1 3/4 teaspoons baking powder 
1/2 cup plus 1 to 3 tablespoons milk or almond milk
1/2 cup powdered sugar 


Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl. Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract. Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness. Let the loaf cool for about 15 minutes, then drizzle with glaze.

Apples

Apple Walnut Cake With Brown Sugar Frosting

9:12 AM



Apple Walnut Cake With Brown Sugar Frosting

Cake:
1 can apple pie filling
2 cups all purpose flour 
1 cup sugar
1 1/2 tsps. baking soda
1 tsp. cinnamon
1 tsp. salt
2 eggs, beaten
1 tsp. vanilla extract
2/3 cup vegetable oil
3/4 cup chopped walnuts
1/2 cup raisins (optional)

Frosting:
7 tablespoons unsalted butter
2/3 cup brown sugar
1/4 teaspoon salt
1/4 cup milk
2 1/4 cups confectioners' sugar
3/4 teaspoon vanilla extract 

Preheat oven to 350 degrees. Spread pie filling on the bottom of a greased 9x13 baking dish. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Set aside. In a large bowl combine eggs, vanilla, oil, nuts, and raisins. Pour flour mixture into egg mixture and mix until combined. Pour over pie filling in baking dish and stir until blended. Smooth batter evenly in pan. Bake 40-50 mins; until a toothpick inserted in the center of cake comes out clean. Place baking dish on a wire rack to cool while you make the frosting.

To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Pour the frosting onto the warm cake, smoothing it over the entire surface. Serve warm, or let it cool and serve at room temperature.