Seasoned Pork Loin Roast
2 teaspoons garlic salt
2 teaspoons garlic-pepper blend
1 boneless rolled pork loin roast (about 5 pounds)
2 teaspoons lemon-pepper seasoning
Basting sauce:
3 cups water
2 tablespoons lemon juice
1 1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon peel
Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325º for 1 1/2 to 2 hour or until a thermometer reads 145º.
Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let roast stand 10 minutes before slicing. 18 servings
Everything Stuffing
1/2 pound bulk Italian sausage
4 cups seasoned stuffing cubes
1 1/2 cups crushed corn bread
1/2 cup chopped toasted chestnuts or pecans
1/2 cup minced fresh parsley
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups sliced mushrooms
1 package (5 ounces) sliced shiitake mushrooms
1 large onion, chopped
1 medium apple, peeled and chopped
1 celery rib, chopped
3 tablespoons butter
1 can (14 1/2 ounces) chicken broth
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Stir in the stuffing cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
In the same skillet, saute`. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 4 quart slow cooker. Cover and cook on low for 3 hours. stirring once.
9 servings
Gingersnap-Pumpkin Cheesecake Bites
1 cup crushed gingersnap cookies (about 20 cookies)
3 tablespoons butter or margarine, melted
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/3 cup canned pumpkin (not pumpkin pie mix)
1/4 teaspoon pumpkin pie spice
1 1/2 cups frozen (thawed) whipped topping
2 tablespoons finely chopped crystallized ginger
Heat oven to 350º. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix crushed cookies and melted butter. Press about 1 1/2 teaspoons mixture firmly in bottom of each muffin cup. Bake 5 minutes or until set. Cool completely, about 10 minutes.
In a large bowl, beat cream cheese and powdered sugar until smooth. Add pumpkin and pumpkin pie spice; beat on low speed until blended. Fold in 1/2 cup of the whipped topping. Spoon l heaping teaspoon cream cheese mixture into each muffin cup. Freeze at least 3 hours or up to 48 hours.
Remove from freezer 15 minutes before serving. Remove cheesecakes from pans. Top each with 2 teaspoons whipped topping and 1/4 teaspoon ginger.
24 servings
