• Combine all ingredients but tenderloin; coat tenderloin well with sauce.
• Roast in 375 degrees F oven for 20-30 minutes, basting occasionally, until meat thermometer registers 160 degrees F.
• Slice thinly to serve.

• Calories: 208 calories
• Protein: 23 grams
• Fat: 3 grams
• Sodium: 143 milligrams
• Cholesterol: 63 milligrams
• Saturated Fat: 1 grams
• Carbohydrates: 25 grams
• Fiber: 0 grams

• Peel and chop or slice potatoes.
• Cook in enough water to cover for 3 minutes, then drain.
• Add remaining ingredients, mix well. Spoon into crock pot and cook on high 3 hours or 1 hour on high plus 4 hours on low.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

• Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
• Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
• In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
• Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.

• Preheat oven to 375° F. Then, pre-bake crust 7-9 minutes. While crust is baking, make filling.
• Filling: in a medium bowl, beat eggs, sugar, syrup, and salt. Add butter and vanilla and stir until combined well.
• Remove pre-baked crust from oven, pour pecans into crust and immediately pour egg mixture over pecans.
• Place pie pan on a baking sheet and cover edges with tinfoil to prevent over-browning. Place in middle of oven and bake 35-45 minutes or until slightly set.
• Remove from oven and cool on rack a minimum of 1 hour before cutting. Serve at room temperature or slightly warmed. Garnish with whipped cream if desired.

• Trim off the excess fat and any gristle from the meat; then cut the meat into one-inch strips and cut the strips crosswise into one-inch cubed pieces.
• Clean the celery and cut into pieces. Peel the carrots and cut into slices. The celery and carrots should be cut approximately the same size.
• Peel the potatoes and cut into bite-size pieces. Place in cold water until ready to use.
• Place the flour on a plate and season with salt and pepper. Dredge the meat in the flour to lightly coat.
• Heat 2 tbsp. of butter and 1 tbsp. of oil in a skillet. Brown the floured meat in the skillet. Do not crowd the meat in the skillet; brown in batches if necessary. Transfer to the slow cooker.
• After the meat has been browned, add the remaining butter and oil to the skillet and heat until sizzling; then add the onions and brown slightly. When the onions are browned, place them on top of the meat in the slow cooker.
• Add the celery and carrots to the skillet and cook until lightly browned. Add the browned vegetables to the slow cooker.
• Drain the water off the potatoes and add them to the slow cooker.
• Add any remaining dredging flour to the juices in the skillet and whisk them until well mixed.
• Gradually add the beef broth to the skillet and the scrape sides and bottom to loosen the flavorful bits. Add the Worcestershire sauce to the pan and heat the mixture to a simmer.
• Pour simmering broth over all the ingredients in the slow cooker. Stir all the ingredients in the broth to mix the meat and vegetables evenly.
• Sprinkle with the parsley flakes and cover. Cook on high for 1 hour and then turn down to low and cook for an additional 5 to 6 hours; or, cook on low for 7 to 8 hours.
• At the end of the cooking time, the vegetables should be tender and the internal temperature of the meat should reach a minimum of 145°F when checked with an instant read thermometer.
• If the gravy is not thick enough when the stew is done, it can be thickened by adding small amounts of a flour paste that consists of equal amounts of flour and butter.
• Stir in small amounts of the thickener until the gravy is the desired thickness and then simmer for 5 or 10 minutes. Taste the stew when done to determine if more seasoning is required. Add salt and pepper accordingly.

• In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
• Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
• Makes 1 1/2 dozen.

• Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
• Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
• Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
• Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
• When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
• After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
• After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
• Follow the ice cream maker's instruction manual for the freezing process.

• Bring 1 inch of water to a boil in a saucepan. Once it starts boiling, add the broccoli, cover and cook on medium-low for approximately 7 or 8 minutes. Cook just until crisp tender.
• Drain water and place in a shallow dish; set aside.
• In a small saucepan, melt the butter; then add the soy sauce, brown sugar, white vinegar, garlic, and pepper. Bring the mixture to a boil and then remove from the heat.
• Pour the butter mixture over the broccoli and sprinkle with the cashews.
• Serve immediately.

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs one at a time, beating well after each addition.

Gradually beat in flour mixture.

Stir in morsels and nuts, if desired.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9-11 minutes or until golden brown.

Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.

• Preheat the oven to 350 degrees F.
• Cook the chicken breasts and shred into pieces.
• Melt the butter in the bottom of the baking dish and then spread the chicken over the top.
• Sprinkle salt, pepper, and sage over the chicken.
• Whisk the Bisquick and milk together; carefully pour evenly over the chicken but do not stir.
• Whisk the chicken broth, chicken bouillon granules, and cream of chicken soup together. Carefully pour this evenly over the Bisquick layer. DO NOT STIR.
• Place in the preheated oven and bake for 30 minutes in middle of the oven; then move to upper rack and bake for an additional 10 minutes or until the top is golden brown.

• Cut squash in half crosswise and scrape out seeds. Place two halves cut side down in baking dish.
• Cut several slits in the skin of the squash and the cook in the microwave or oven until tender when poked with a fork. Approximately an hour in the oven or 20 minutes in the microwave.
• When done, scrape the squash from the skin and place in a baking dish. Stir in the butter and maple syrup until butter is melted; then spread the squash out evenly in the dish.
• Mix cinnamon & sugar in amount desired. If 1 tbsp. of sugar & 1 tsp. of cinnamon does not cover as desired, mix another batch. Sprinkle on top of the squash.
• Place in an oven preheated to 350 degrees F. Bake for 30 minutes or until squash is hot.

Refrigerate.

• Preheat the oven to 350°.
• Line two large cookie sheets with parchment paper or grease them - whichever is preferred.
• In a medium bowl, whisk the flour, ginger, baking soda, and salt.
• In a large bowl, beat the butter and one cup of sugar in a mixer on medium speed until well blended.
• Add egg, molasses, and crystallized ginger; beat well.
• Add the dry ingredients to the mixture and mix on low until blended.
• Add 1/3 cup sugar (you may need more) to a small bowl, which will be used for coating the dough balls.
• Using a 1 tablespoon cookie scoop, a small ice cream scoop, or your hands, roll the dough into 1 inch balls.
• Roll the dough balls in sugar to coat.
• Place the dough balls 1 1/2 inches apart on a cookie sheet.
• Bake until the cookies are puffed and start to crack on top (12 to 14 minutes).
• If you touch the center of the cookie, it should feel dry on top but soft inside.
• Let the cookies rest on the cookie sheet for 5 minutes; then transfer the cookies to a rack to cool completely.
• When cool, store in an airtight container.
• The flavor will intensify with time.
• The cookies freeze very well.

• Cut the French bread in half lengthwise.
• Hollow out each half, leaving a 1/2 inch-thick shell.
• In a medium saucepan brown ground beef, onions, and Italian seasoning to taste; then stir in pizza sauce.
• Place the bread halves on an ungreased baking sheet, cut side up.
• Spoon the sauce mixture into bread halves. Sprinkle with cheese.
• Place in oven at 350 degrees and bake for 15-20 minutes until cheese melts and bread is crusty.

• Tear both types of lettuce into bite size pieces and toss together; set aside.
• Fry bacon until crispy and then crumble into pieces.
• Heat butter in the bottom of a skillet over medium heat and then add the noodles and slivered almonds; cook until lightly browned. Spread the noodles and almonds out on paper towels to drain excess butter.

• Combine all ingredients for dressing in a separate bowl and whisk to mix well. Whisk again just before adding to the salad.
• Just before serving add the bacon, noodles, and almonds to the lettuce.
• Pour some of the dressing (do not use all the dressing) over the salad and then toss to coat evenly. Continue to add more dressing until the salad is coated to your taste.
• Serve immediately.

• Crush the Oreos cookies, leaving them fairly chunky. If they are crushed too fine the salad will become mushy. Set cookies aside.
• Mix the pudding with the milk. Whisk until mixture thickens.
• Fold in the Cool Whip and then add the crushed Oreos. Stir just enough to distribute cookies evenly.
• Crush a couple of more Oreo cookies and sprinkle them over the top.

• Preheat the oven to 400 degrees F.
• Place one of the pastry sheets into the pie plate. Press evenly into the bottom and around the sides.
• Heat up the oil in a skillet over medium-high heat. Saute the onions and garlic in the heated oil until tender.
• Add the turkey, vegetables, and gravy; stir to mix all ingredients together. Cook until bubbling.
• Pour the turkey mixture into pie plate.
• Slightly moisten the top edge of the bottom crust. Place the second pastry sheet over the top and crimp the edges. Trim excess pastry from around the edges.
• Place in the preheated oven and bake for 20 minutes or until the crust is golden brown.

• Preheat oven to 400 degrees F.
>li>Combine Bisquick & butter in medium bowl using a pastry cutter or large fork. Don't mix too thoroughly. (There should be small chunks of butter in there that are about the size of peas).
• Add cheddar cheese, milk, and 1/4 tsp. garlic. Mix by hand until combined, don't over mix.
• Drop approximately 1/4 cup portions of dough on an ungreased cookie sheet using an ice cream scoop.
• Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
• When you take the biscuits out of the oven, melt 2 tbsp. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and the dried parsley flakes.
• Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
• Makes 1 dozen biscuits.

• Cream together the butter, sugar and egg.
• Add the remaining ingredients and beat until mixed well.
• Chill the dough for at least 1 hour. Can be refrigerated overnight.
• Form 1-inch balls, roll in sugar, and place 2 inches apart on a cookie sheet.
• Press lightly with a glass dipped in sugar. Bake at 350ºF for 10-15 minutes.
• Cool on wire racks.

• Simmer all ingredients, except chicken and cheese, for 45 minutes.
• Add cubed chicken and simmer for an additional 30 minutes.
• Just before serving add cheese and stir until melted.

• Preheat oven to 350° F.
• Melt 3/4 cup of margarine and add oatmeal, brown sugar, flour, soda, and salt. Stir ingredients together until mixed thoroughly. Reserve approximately 1/8 of the crust mix to crumble over the top of the bars just before the final baking.  Pat the rest of the crust into the bottom of an ungreased 9" x 13" baking pan.
• Bake the crust for 10 minutes. While the crust is baking, combine the caramels, milk and maragarine in a small saucepan. Cook over medium-low heat until caramels have melted. Stir the caramel mixture often while melting.
• When the crust is done, drizzle the caramel mixture over the crust. Then sprinkle the M & M's evenly over the caramel topping. Crumble the remaining crust over the top.
• Bake again for 15 minutes. Allow to cool and cut to desired size.
• Tip: Use holiday colored M & M's to produce bars with a more seasonal appearance.