Thursday, May 20, 2010

Indoor S'mores

This is a simple recipe, it's like a cousin to the rice crispie treat, but I am always surprized how many people have never tried it. It's SOOO good, and my kids favorite treat that is quick and easy to whip up.

6 cups miniature marshmallows
1/3 cup corn syrup
6 tablespoons butter
1 1/2 cups milk chocolate chips (I use semi sweet)
1 tsp. vanilla
7 cups graham squares cereal
1 cup miniature marshmallows

In a large heavy saucepan over low heat, melt 6 cups of the mini marshmallows, the corn syrup, butter, and 1-1/2 cups of the chocolate chips, stirring constantly.
Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining 1 cup mini marshmallows, and press into a greased 9" x 13" pan. Cut into bars when cool. Yields 36 bars

Wednesday, May 5, 2010

5 ingredient Rosemary and Garlic Pork Roast

I made this dish for Sunday dinner and it was a huge hit! The recipe comes from a food network show called 5 ingredient fix. Simple, tender, moist, and so much flavor!


1/3 cup Dijon mustard
2 teaspoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each (mine was a 1.7 lb)
4 slices maple bacon
In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Place the mustard mixture with the tenderloins in a plastic baggie. Mush it around to incorporate all ingredients. Marinate in the refrigerator for 1 hour.

Preheat oven to 375 degrees F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips. I did not use kitchen twine, I just tucked the bacon under the meat as securely as I could.

Place the roasting pan in the oven and bake for 30 to 40 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 155 degrees F. Since mine was one larger tenderloin (1.7lbs) I cooked it for about 55 minutes. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!
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