Cranberry MargaritaIngredients 1 1/2 ounces tequila 3/4 ounce lemon juice 3/4 ounce triple sec 2 1/2 ounces cranberry juice 5 ice cubes granulated sugar Directions 1. Moisten rim of margarita or martini glass with lemon juice. 2. Hold glass inverted and dust exterior portion with granulated sugar. 3. Place ice cubes in cocktail shaker and top with tequila, lemon juice, triple sec, and cranberry juice. 4. Replace lid on shaker and shake vigorously. 5. Pour into prepared glass and serve. Mashed Potato-Pumpkin Gratin Ingredients 3 lbs russet potatoes (3-4 large, peeled, cut into 1 1/2 inch pieces) 1 large garlic clove 3/4 cup cream cheese 1/2 cup half-and-half (warm) 2 tablespoons butter 1 1/3 cups canned pumpkin 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup shredded swiss cheese Directions 1. Heat oven to 375. Spray 1 1/2 to 2 qt baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated. 2. Mash potatoes until smooth. Stir in cream cheese, half and half, and butter until cream and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with swiss (gratin can be made to this point 4 hours ahead. Cover and refrigerate.). 3. Bake 30-35 minutes or until hot and cheese is lightly browned. Pork Tenderloin Rosa Di Parma Ingredients 2 teaspoons finely chopped fresh sage 1 1/2 teaspoons minced garlic 1 teaspoon finely chopped fresh rosemary 1/2 teaspoon celery salt 1 teaspoon fresh ground pepper 1 (1-1 1/4 lb) pork tenderloin, trimmed 2 slices italian parma ham (Prosciutto di Parma) 1/2 cup freshly grated parmigiano-reggiano cheese 1 (12 ounce) box frozen spinach, thawed and squeezed Directions 1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside. 2. Preheat oven to 425°F. 3. Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking. 4. Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty). 5. Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings. Apple Dumplings With Mountain Dew Ingredients 2 granny smith apples, peeled and cored 2 (8 ounce) cans crescent rolls 1 cup butter 1 1/2 cups sugar 1 teaspoon vanilla 1 teaspoon cinnamon 12 ounces Mountain Dew soda vanilla ice cream Directions 1. Preheat oven to 350. 2. Slice each apple into 8 slices. 3. Roll each apple slice in a crescent roll. 4. Place seam down in a buttered 9x13 pan. 5. Melt butter and stir in sugar, just barely. 6. Add vanilla, pour over dumplings. 7. Pour Mountain Dew around edges of the pan. 8. Sprinkle cinnamon over the top. 9. Bake at 350 for 4 minutes. 10. Serve with vanilla ice cream. Spoon sweet sauce over the top. Enjoy! |
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