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Bacon Wrapped Pork Loin
Here is a really good and easy supper or dinner recipe idea the whole family will love. What can be better then a pork loin wrapped in bacon. Everyone loves bacon and the flavors are fantastic, sso try it today and see what you think. See video at bottom of page. And don't forget to take and leave a comment for others if you take and try this Bacon Wrapped Pork Loin.
Ingredients:
Makes 8 servings.
1 Pork loin
1 packages · Bacon
For the Rub:
1 tbsp · brown sugar
½ tsp · Lawry's seasoned salt
½ tsp · Black pepper
½ tsp · Onion powder
½ tsp · Garlic powder
½ tsp · Powdered ginger
For the Glaze:
1 cup · Honey
3 tbsp · Red wine vinegar
1 tbsp · Dried crushed rosemary
1 tsp · Onion powder
1 tsp · Garlic powder
1 tsp · Powdered ginger
Directions:
1 Remove all fat and silver skin from the pork loin
2 Layout a package of bacon, slightly overlapping each piece.
3 Mix dry rub and season the pork loin.
4 Lay pork loin on the bacon and rap. Overlap the tips of the bacon and secure with wet toothpicks.
5 Set your grill for Indirect Heat with a drip pan in the middle of the the hot coals. Place the bacon wrapped pork loin over the the drip pans.
6 Add 3 or 4 cups of water to the drip pan. Place handfuls of wet hickory chips directly on the coals. Close the lid and the top vent. Cook at 350°F for about 45 minutes.
7 When the internal temperature of pork loin reaches 120°F, start glazing.
8 Glaze every 5 to 10 minutes until it reachs an internal a temperature of 145°F. Removed from the heat and let it rest for 15 minutes before carving. Serve extra glaze as a sauce.
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The Real Black Tie Mousse Cake by Olive Garden
Total Time: 3 Hours
Prep Time: 1 Hour
Cook Time: 2 Hours
This is IT. The real deal. Very time consuming, but WORTH IT. Delicious and decadent, this is a four-layer chocolate mousse cake.
Ingredients:
Serves: 8-10
Yields: 1 Cake
1 (18 ounce) box of ordinary cake mix (devil's food)
SECOND LAYER
1 teaspoon knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar
THIRD LAYER
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
FOURTH LAYER
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips
1/2 cup white chocolate chips (optional)
Directions:
1 There are FOUR layers to make:
2 BOTTOM LAYER (cake):
3 Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
4 SECOND LAYER (the chocolate mousse):
5 Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
6 THIRD LAYER (the custard):
7 Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
8 FOURTH LAYER (the icing):.
9 Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
10 Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
11 Enjoy! --Adrienne.
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Mexican Appetizer (for Nacho Lovers!)
This is a hot dip that you may dip into, or you may serve in tortilla dippers on a plate.
Ingredients:
1 bag tortilla dippers
1 pound hamburger
14.5-ounce can diced tomatoes, drained
½ package Chili-O (or use ½ tablespoon of homemade Taco Seasoning from bettyskitchen)
1 bunch green onions, cleaned and chopped
½ to 1 pound shredded sharp Cheddar cheese, as desired
Directions:
Brown 1 pound hamburger over medium heat, stirring constantly. Drain. Add a 14.5-ounce can diced, drained tomatoes and ½ package Chili-O (or use ½ tablespoon of homemade Taco Seasoning from bettyskitchen). Set aside. Chop1 bunch green onions and set aside. In a 13-inch by 9-inch by 2-inch Pyrex baking dish, spread the chili mixture evenly on the bottom. Sprinkle evenly with chopped green onions, and sprinkle evenly with ½ to 1 pound of shredded sharp Cheddar cheese on top. Bake at 350 degrees (F) about 15 min, until cheese is beginning get brown and crusty. Serve from baking dish with tortilla dippers, or fill dippers with hot, baked mixture and arrange on a nice Mexican-style plate. Enjoy!!
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Cinnamon Coffee Cake
16 tbsp. unsalted butter, melted,
plus more for the pan
3 3/4 cups flour, plus more for pan
1 1/4 cups plus 2 tsp. sugar
6 tbsp. plus 1 1/2 tsp. packed light
brown sugar
2 tbsp. plus 1/2 tsp. ground cinnamon
1 1/4 tsp. kosher salt
1/3 cup finely chopped pecans
2 1/2 tsp. baking powder
1 cup milk
6 tbsp. sour cream
2 1/4 tsp. vanilla extract
1 1/2 tsp. cinnamon extract
2 eggs
Directions:
1. Heat oven to 325°. Grease an 8" x 8" baking pan with a little butter and sprinkle with a little flour; set aside. Make topping: In a bowl, mix 8 tbsp. melted butter, 1/4 cup sugar, 6 tbsp. brown sugar, 2 tbsp. ground cinnamon, and 1/2 tsp. salt until smooth. Add 1 1/2 cups flour; mix with a fork until crumbly; chill. Make filling: In a bowl, mix remaining brown sugar, 2 tsp. sugar, 1/2 tsp. ground cinnamon, and pecans; set filling aside.
2. Make cake batter: In another bowl, whisk together remaining flour, sugar, salt, and baking powder; set aside. In a large measuring cup, whisk together remaining butter, milk, sour cream, vanilla, cinnamon extract, and eggs until smooth. Pour wet ingredients over dry ingredients; whisk to combine. Pour half the batter into prepared baking pan. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving.
