Asian Pork Tenderloin

This recipe was given to me by Gina Jones when we were prepping for a freezer cooking night for the E. 91st Street MOPS girls. It is seriously yummy and will be used often!!

1.5-2 lbs. of pork tenderloin, trimmed

¼ cup olive oil

1/3 cup soy sauce

2T lemon juice

1/3 cup brown sugar

2T Worcestershire sauce

1T dry mustard

4 cloves garlic – crushed (or 2 tsp. minced garlic)

1.5 t pepper

Combine all ingredients and marinade at least an hour, preferable longer.

Bake at 350 uncovered for 1 hour, or till meat is no longer pink in the center.

Let sit for 5 minutes before slicing. Slice thinly against the grain with electric knife.

Note: Can also be made as a freezer meal. Thaw in refrigerator overnight and bake as directed.

Creamy Sausage and Mushroom Rigatoni

We got this recipe out of one of our Simple and Delicious magazines... and it truly is simple and delicious!!! Allie loves to make it!!!

1 pkg. rigatoni
1 lb. Italian sausage
2 tsp. butter
1 lb. sliced fresh mushrooms
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 cups heavy whipping cream

*Cook pasta according to directions.
*Cook sausage and drain. In the same pan sausage was cooked in, add butter, mushrooms, salt and pepper... and cook for 4 minutes covered on medium. Uncover and cook for another few minutes... until liquid is almost gone.
*Add in cream and bring to a boil. Reduce heat and cook uncovered for another 8-10 minutes before adding back in the sausage.
*Serve the sauce with the pasta... and ENJOY!!!

Cherry Cobbler

 I found this yummy recipe online... and, after a few tweaks to the original, we made a cobbler that is delicious!!! It can be made gluten free by just switching out the flours:)

CHERRY COBBLER

*Place 3 1/2 cups of cherries in the bottom of a 9 inch square grease pan. You can use fresh or frozen.

*Mix together the following ingredients until a dough is formed and spread over cherries.

3 T butter, melted

1 cup flour

1/4 tsp. salt

1 tsp. baking soda

3/4 cup white sugar

*In a small bowl, mix together the following ingredients and pour over dough covered cherries.

1/2 cup sugar

1 T. cornstarch

1/2 cup boiling water

*Bake at 350 for 45 minutes or until golden brown. Enjoy!!!

Grandma Gross' Chicken and Dumplings

This recipe comes from the kitchen of Dorothy Gross, my sister Amy's mother-in-law. I made a gravy to put over the dumplings in the above picture with shredded chicken left over from a stock that I'd made. But the dumpling recipe is below.

Take your drippings from your cooked chicken and put in bowl. I had roasted a chicken the previous day and then slowed cooked it overnight to make stock. I took about 3 ladlefuls of the stock to use as my drippings. Then whisk into your drippings/stock 1/8 of a teaspoon of baking powder. Add flour until you get a dough that resembles a roll out biscuit dough. Roll the dough out to about 1/4 inch thickness and cut into dumpling sized strips, about 1" by 4".

Drop one at a time into about 3-4 quarts of boiling chicken stock. Allow to return to boil and then cook for 10-15 minutes.

I removed the dumplings to my serving bowl and then added enough flour to the cooking liquid to make a gravy, added shredded chicken and then added that to the dumplings.

Chipped Beef Dip

3 packages of dried cornbeef
1 brick of cream cheese
1 bunch of green onion
1 envelope of ranch salad dressing mix

Warm your cream cheese in microwave until soft; about 30-45 seconds. Chop cornbeef into small pieces and put into bowl. Chop green onion into small pieces and add to bowl. Add ranch mix. Stir and you're done. Chill before serving. Can be made the day before.

Chocolate Sugar Cookies or Better Known as the Best Cookie of 1999

I remember my mother pulling this from somewhere. It was voted as the best cookie of 1999; possibly by Martha Stewart.

Bake at 375 for 10 minutes.

2 cups flour
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
3/4 cup cocoa
2 eggs
1 teaspoon baking soda
1 cup butter


Mix sugar, eggs, vanilla, salt, soda and butter. Add cocoa and flour. Chill for one hour. Roll balls of dough in sugar.

Bake.

Homemade Slime/Gak

Two, 4 oz. bottles of Elmer’s Glue
1 tsp. Borax (found in the laundry detergent section of the store)
Water
Food Coloring

Empty the glue into a bowl. Refill bottles with hot water and shake. Empty that into your bowl. Add your desired color choice. Stir until you have your desired color. Into a cup, add one cup of hot water and 1 teaspoon of borax. Stir until the borax is dissolved then add this to your colored glue mix slowly while stirring. Your "slime" will start right away. You may have some extra water, but pull the slime out of your bowl and keep working it until you're happy with the consistency.

Sure to be lots of fun for your little ones. :)