Roasted Pork Tenderloin

For a pound to pound and a half tenderloin:

Rub Ingredients 1 tsp mustard (any)
1/2 T honey
1 T minced garlic
Pinch of red pepper flakes
1 tsp or more of Mrs. Dash's garlic and herb seasoning
1 tsp dried parsley
1 tsp dried onion flakes
Pepper
1-2 Tablespoons of olive oil

Mix all together and generously coat the tenderloin. Refrigerate (I put mine into a ziplock bag) for at least an hour. A half hour before cooking, sprinkle several teaspoons of balsamic vinegar evenly across the meat. Continue to marinate for another 20 to 30 minutes.

Place meat on a baking sheet and bake in a preheated 425 degree oven for 20 minutes. Remove the meant and cover in tinfoil for ten minutes to let the meat rest (it will be juicier if you do.)

Slice and enjoy!

Blueberry Pound Cake

Ingredients
1 cup butter softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour divided
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries or 2 cups frozen blueberries, thawed and drained
1/2 cup sour cream

Directions
Preheat oven to 325 degrees. Grease and flour a tube cake pan.
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Alternate sifted ingredients and sour cream to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Pour batter into the prepared pan. Bake for 1 hour and 15 minutes, or until it tests done.

DIY Coasters

Not EDIBLE, but...

I enjoyed our crafty time this summer making coasters with tumbled marble tiles.  The tutorial I used can be found here, and the blogger is actually a woman from Richmond!

Root Beer Float Pie

Ingredients

For the Crust

• 1½ C crushed graham cracker crumbs
• ¼ C sugar
• ⅛ tsp salt
• 6 tbsp butter, melted

For the Pie

• 1 (8 oz) container lite frozen whipped topping, thawed
• ¾ C cold root beer (regular or diet)
• ⅓ C non-fat milk
• 1 (1 oz) package sugar-free instant vanilla pudding mix
• 2 tsp Root Beer concentrate, optional
• whipped cream, for garnish

 

Directions

1. Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
2. Combine graham cracker crumbs, sugar, and salt in a bowl. Add in melted butter and stir until graham cracker mixture is coated. Press mixture into prepared pie plate.
3. Bake for 8 minutes or until crust just starts to turn light golden brown. Remove to a wire rack to cool completely.
4. In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about 5 minutes, or until mixture starts to thicken. Carefully fold in whipped topping until combined.
5. Pour mixture into cooled pie crust. Refrigerate for 4 hours or until set.
6. Top with whipped cream and serve.

Tabitha's Note:  This pie sets up better if refrigerated overnight.

Recipe can be found here on"A Kitchen Addiction."  The website says it is adapted from Taste of Home.