Cooking Recipe: Cinnamon Pork Tenderloin Recipe (courtesy of the taste of home website).
- 3 tablespoons soy sauce
- 3 tablespoons sherry or chicken broth
- 1 tablespoon brown sugar
- 1-1/2 teaspoons honey
- 1 teaspoon ground cinnamon
- 1 garlic clove, minced
- 2 pork tenderloins (3/4 pound each)
Directions:
1. In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours.
2. Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until a meat thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.
Baking Recipe: Candy Cane Brownie Lollipops (Recipe Courtesy of Pampered Chef Festive Holiday Cookbook)
Ingredients: Prep time- 20 minutes Total Time- 1hr30min
1pkg fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10oz chocolate flavored almond bark
Additional decorations such as red jimmies (optional)
1pkg fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10oz chocolate flavored almond bark
Additional decorations such as red jimmies (optional)
Directions:
1. Line medium sheet pan with a 13in piece of parchment paper. Lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions. Pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooking rack. Cool for 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes to form 4.5inch sticks. Place candy cane tops into resealable plastic bag and crush using flat side of a meat tenderizer, set aside.
3. Using a medium scoop, scoop brownies into 24 rounded scoops, packing brownie into scoop using hands. Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into small batter bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations and stand upright on a piece of parchment paper. Repeat with remaining almond bark, lollipops, and crushed candy. Let stand until set. Place into miniature cupcake liners.
**You can wrap the lollipops in cellophane, tie with ribbon and use as table decor, place settings, or take hoe party favors for a special holiday touch.**
1. Line medium sheet pan with a 13in piece of parchment paper. Lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions. Pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooking rack. Cool for 20 minutes or until still slightly warm.
2. Meanwhile, cut off straight ends of candy canes to form 4.5inch sticks. Place candy cane tops into resealable plastic bag and crush using flat side of a meat tenderizer, set aside.
3. Using a medium scoop, scoop brownies into 24 rounded scoops, packing brownie into scoop using hands. Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4. Place almond bark into small batter bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations and stand upright on a piece of parchment paper. Repeat with remaining almond bark, lollipops, and crushed candy. Let stand until set. Place into miniature cupcake liners.
**You can wrap the lollipops in cellophane, tie with ribbon and use as table decor, place settings, or take hoe party favors for a special holiday touch.**
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