Posts

1 tablespoon Old Bay 1 tablespoon light brown sugar 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon ground cumin

1 1/2 to 2 pounds pork tenderloin 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup balsamic vinegar 3 tablespoons honey 1 tablespoon Dijon mustard 1/2 teaspoon dried leaf thyme dash garlic powder, optional Sprinkle pork tenderloin with salt and pepper; place in slow cooker. In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides. Cover and cook on low for 7 to 8 hours or high for 3 1/2 to 4 hours....

I love coffee and every few years I learn of a new way to make some brew. I started out with an old fashioned coffee maker in college (the Gevalia free gift kind), upgraded to a Black & Decker Brew ‘N Go after I was married, I have a wonderful Briel espresso machine, purchased a Bodum french press and am now using a Toddy Cold Brew Coffee System that produces a coffee concentrate that will keep in your refrigerator for up to two weeks....

2 medium sweet potatoes, scrubbed and dried 1 tablespoon extra-virgin olive oil salt and pepper 1/2 teaspoon paprika chili powder (optional) Heat oven to 425° F. Slice each sweet potato lengthwise into 8 pieces. Place in large plastic bag. Toss with salt, pepper, paprika and chili powder. Add olive oil and mix well. Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes....

1 small package orange Jell-O 1 (16-ounce) carton cottage cheese 1 (8-ounce) container Cool Whip 1/2 cup chopped walnuts 1 can mandarin oranges, drained Mix dry Jell-O with cottage cheese until dissolved. Add oranges and fold in Cool Whip. Cover and keep cold. Recipe courtesy of Laura’s maternal grandmother, Nana.