A friend shared this recipe with me.  It is quick and easy and one that your family will ask for every year.  Enjoy!

1 pkg Rold Gold Tiny Twists pretzels

3 oz pkg foil Rolos (unwrapped)
60 pecan halves

Preheat oven to 250 degrees.

Line two cookie sheets with foil.  Place 30 pretzels on the first sheet.
Place a Rolo on each pretzel (center each).   Bake for 4 minutes at 250 degrees (or a little less).
Remove from oven and press a pecan half into each Rolo, until it spreads.  Let cool for 15 minutes, and then set in the refrigerator to set up.  Repeat procedure with the second cookie sheet.
Store in a sealed container.
Makes 5 dozen

1 lg. can pineapple chunks drained, (use juice only if needed in mixing)
1 lg. can fruit cocktail, drained
2 sm. cans mandarin oranges, drained
1 pkg. strawberry instant pudding (mix dry from pkg.)

1 (8 oz) package of cream cheese room temperature
1 (9 oz.) Cool Whip
1/2 c. pecans
1/2 c. flaked coconut

Mix first 5 ingredients together well. Add Cool Whip. Pour into deep dish. Sprinkle with coconut and nuts. Makes 8-10 servings.

I will be trying this recipe this coming week.  This just may be the perfect cranberry bread recipe.  Although I have to admit, I don’t care for nuts in bread and will be leaving those out.  I will also be trying this bread with Splenda instead of sugar.

2 Cups All-Purpose Flour

3/4 Cup Granulated Sugar

1/2 Tsp. Salt

1 1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1 Cup Fresh Cranberries, chopped (sometimes I add 1 ½ Cups)

1/2 Cup Pecans or Walnuts, chopped 1 Egg

2 Tab. Canola or vegetable oil

3/4 Cup Freshly squeezed Orange Juice

Orange zest, minced

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine (whisk) the flour, sugar, salt, baking powder and baking soda. Add the cranberries and pecans and stir to coat with flour mixture. In a medium bowl, mix together the egg, oil, orange juice, and orange zest. Pour this egg mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.

I just developed a taste for Cranberries and have been looking high and low for a Cranberry Bread.  I am not sure this is the perfect recipe, but decided to share it for those who love to cook with Bisquick. 

1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped

Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

My Country Kitchen is preparing for Memorial Day.  We honor our men and women currently and previously in our armed services for their courage in standing up to others so that America may be free.  I want to thank each of you for all you do and did for our country!!  You are our heros, thank you!

While having the day off, it is time to fire up the grill.  BBQ chicken, hamburgers, hotdogs, steaks, and grilled corn on the cob will be a few of the items on the grill.  Fresh green beans and new potatoes cooked together with a strip of bacon make a wonderful side dish. I picked up a fresh cantaloupe at the road side stand yesterday.  This is chilled and ready for a refreshing treat.  I’m making a Strawberry Creme Cake for dessert with homemade ice cream.  Yummy! Enjoy your Memorial Day!

Strawberry Creme Roll

3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners’ sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar

Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.

Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.

Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Homemade Ice Cream

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons vanilla extract
1 pinch salt
1 cup white sugar
6 cups milk

Combine condensed milk, evaporated milk, vanilla, salt and sugar in freezer canister of ice cream maker, and stir well. Add enough milk to bring mixture to the fill line on canister. Freeze according to manufacturer’s directions.

Great for Valentine’s Day parties.

2 1/2 cup Flour
1 teaspoon Baking powder
1/2 teaspoon  Salt
1 cup Shortening
1 cup Sugar
1 egg, beaten well
2 tablespoons Pet Milk
1 1/2 teaspoon Vanilla
Confectioner’s Sugar

Sift together flour, baking powder and salt, set aside.  Cream shortening and sugar together, mixing well.  Stir in egg, milk and vanilla.  Roll dough in plastic wrap and chill overnight.

Rollout dough and cut with a heart cookie cutter. Every cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.  When cool assemble the cookies. Put a teaspoon of jelly on the bottom of a cookie, and then cover with another cookie.  Shower with Confectioner’s Sugar.

2 pork tenderloins, about 1 pound each
2 large cloves gar
1/2 teaspoon ground cumin
1/2 teaspoon leaf thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
dash ground cloves
salt and pepper
12 to 16 ounces fresh or frozen cranberries
1 can (12 ounces) mandarin orange slices in syrup or lite syrup
1/2 cup sugar
juice and zest from 1 orange

Heat oven to 425?. Lightly oil a roasting pan.

Trim excess fat from pork tenderloins.

Mash and mince the garlic and blend well with the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 to 2 teaspoons of vegetable oil. Rub spice mixture all over the pork tenderloins. Roast until pork registers about 155?.

Meanwhile, in a saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer for about 8 to 10 minutes, or until cranberries have popped and the mixture is thickened.

Spoon some of the cranberry mixture over the pork tenderloins and roast for 5 minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Let the pork rest for about 5 minutes before slicing.
Serves 4.

As you can tell from the ingredient list, this is not a cake you would want to serve all the time. Make
this cake for a special occasion. You will absolutely love it.

1 cup softened margarine
½ cup softened butter
1 - 8 oz pkg of cream cheese, softened
3 cups sugar
Dash of salt
2 teaspoons vanilla
6 large eggs
3 cups cake flour

(DO NOT PREHEAT OVEN) Combine margarine, butter, cream cheese, and sugar. Beat well. Add
salt and vanilla. Beat well. Add eggs one at a time, beating well after each addition. Add cake flour a
little at a time, beating well. Pour batter into a greased floured 10 inch tube or bundt cake pan. Place
pan in COLD oven. Set oven to 275 degrees and bake for 1 ½ hours or until wooden pick inserted in
the middle comes out clean. Let cool in pan. Turn out on platter and dust with powdered sugar.

• 1 cup(s) all-purpose flour
• 1 cup(s) white whole wheat flour
• 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1 cup(s) sugar
• 1/2 cup(s) trans fat-free vegetable oil spread (60% to 70% oil)
• 1 large egg
• 2 teaspoon(s) vanilla extract

Directions

• 1. On sheet of waxed paper, stir together flours, baking powder, and salt.
• 2. In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, about 3 minutes, occasionally scraping side of bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla, then beat in flour mixture just until blended.
• 3. Divide dough in half; flatten each half into a disk. Wrap each disk with plastic wrap and refrigerate 2 hours or until dough is firm enough to roll.
• 4. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With 2-inch cookie cutters, cut out as many cookies as possible; wrap and refrigerate trimmings. With lightly floured spatula, place cookies, 1 inch apart, on ungreased large cookie sheet.
• 5. Bake cookies 10 to 12 minutes or until lightly browned. With thin metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.Serving size = 1 cookie - Calories -35 - Total Fat 1g - Total Carbs - 5 g - Cholesterol - 3mg