Blue Dreamstone

One-Pan Pork Tenderloin with Sweet Potatoes and Pears

from Kroger.com

• 1/4 cup olive oil
• 1 tablespoon honey
• 1 clove garlic, minced
• 2 tablespoons fresh rosemary leaves, chopped plus more to garnish
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound boneless pork tenderloin
• 1 pound sweet potato, cut into 1” cubes
• 2 pears, sliced

1. Preheat oven to 425°F. Prepare baking sheet with parchment paper or aluminum foil.
2. In small bowl, combine olive oil, honey, garlic, rosemary, salt and pepper.
3. In center of prepared baking sheet, place tenderloin. Arrange sweet potatoes and pears around. Drizzle olive oil marinade over.
4. Bake 20 to 30 minutes, until pork reaches an internal temperature of 160°F. Turn oven to broil and brown pork 1 to 3 minutes, if desired. Allow pork to rest 5 minutes before serving

Crockpot Chicken Pot Pie

• 1 large onion diced
• 1 large russet potato peeled and diced
• 3 skinless boneless chicken breasts diced
• 1 can cream of celery soup 10 ½ ounces
• 1 can cream of chicken soup 10 ½ ounces
• 1 cup low sodium chicken broth
• 1 tablespoon fresh parsley
• ½ teaspoon poultry seasoning
• black pepper to taste
• 3 cups frozen mixed vegetables defrosted
• 8 baked biscuits homemade or refrigerated

1. Add all ingredients except biscuits to slow cooker and stir to mix
2. Cook on high 4 hours or low 7 hours, stirring every few hours
3. Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.
4. Stir pot pie mixture, spoon into bowls on top of biscuits.

Slow Cooker Cottage Pie

serves 6.

Stew
• 1 large onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 1 lb. ground beef
• 1 1⁄2 cups beef stock
• 1⁄2 tsp. paprika
• 1⁄2 tsp. rosemary
• 1⁄2 tsp. thyme
• 1⁄8 tsp. salt
• 1⁄4 tsp. freshly ground black pepper
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. cornstarch

Cover
• 2 3⁄4 cups plain mashed potatoes (instant or homemade, no skins)
• 1 egg
• 1⁄2 cup parmesan cheese

Topping
• 1⁄2 cup breadcrumbs
• 2 Tbsp. parsley
• 1 Tbsp. melted butter or olive oil

1. Sauté the onions, garlic, carrots, celery, and beef in a large nonstick skillet until the ground beef is browned. Drain off excess fat.
2. Place the mixture into a round 4-quart slow cooker. Add the stock, paprika, rosemary, thyme, salt, pepper, and Worcestershire sauce. Stir.
3. Cook on low for 8 hours or high for 4 hours.
4. 1 hour before serving:
5. combine cornstarch with 1 tablespoon water. Add to slow cooker and mix well.
6. Combine potatoes with egg and cheese. Spread potatoes on top of the ground beef mixture in the slow cooker.
7. In a small bowl, mix the breadcrumbs, parsley, and butter or oil. Sprinkle over the potatoes.
8. Continue cooking for 1 more hour.

Oven Fries

• 4 medium potatoes
• 1 tablespoon olive oil
• 2-1/2 teaspoons paprika
• 3/4 teaspoon salt
• 3/4 teaspoon garlic powder

1. Preheat oven to 400°. Cut each potato into 12 wedges. In a large bowl, combine oil, paprika, salt and garlic powder. Add potatoes; toss to coat.
2. Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 40-45 minutes, turning once.

Sheet Pan Hash Browns

• 1 package frozen hash browns (30 oz)
• 2 cups shredded cheese (cheddar, monterey jack)
• 1⁄2 cup butter, melted, or 1/2 cup olive oil
• 2 large eggs, beaten
• 2 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons minced dried onion
• 1 1⁄2 teaspoons minced dried garlic

1. Heat oven to 400°F. Line a sheet pan with parchment paper, or butter thoroughly. Set aside.
2. In a large bowl, mix together all ingredients until well-combined.
3. Spread mixture evenly into the prepared pan.
4. Bake 42-45 minutes or until hash browns are golden brown on the edges.
5. Serve with sour cream and/or other toppings

Coleslaw

• 1 pkg coleslaw mix (or 1 head cabbage + 1 large carrot, shredded)
• ½ cup golden raisins
• ½ cup purple raisins
• ¼ cup pecans
• ½ cup mayonnaise
• 1 ½ tsp white sugar
• 2 tablespoons lemon juice
• ½ teaspoon ground black pepper
• ½ teaspoon salt

1. Mix all ingredients well.

Lunch Lady Brownies

• 1 cup butter (melted)
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 4 teaspoons vanilla extract

Frosting
• 1/4 cup butter (softened)
• 1/4 cup milk
• 1/4 cup unsweetened cocoa powder
• 3 cups powdered sugar

1. Preheat oven to 350°F. Line 9x13-inch baking dish with foil & spray with non-stick spray.
2. In bowl, mix melted butter & cocoa powder until smooth
3. Add flour and sugar. Beat together and add eggs and vanilla. Mix until just combined. Do not overmix, batter will be very thick.
4. Pour batter into baking dish & spread evenly. Bake 25-30 mins. Remove from oven & let stand 15 mins before frosting (brownies should still be warm when adding frosting).
5. Frosting: Beat all ingredients until smooth. Pour over brownies & let cool.

Simple Bread Pudding

• 2 cups milk / 512g
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon vanilla extract
• ⅓ cup sugar / 80g
• Pinch salt
• ½ loaf bread, cut into 2-inch cubes (about 5 to 6 cups)
• 2 eggs, beaten

1. Preheat oven to 350 degrees.
2. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool.
3. Grease a 4-to-6-cup baking dish and fill it with cubed bread.
4. Add eggs to cooled milk mixture and whisk; pour mixture over bread.
5. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Snickerdoodle Mug Cake

• 6 tbsp AP flour
• 2 tbsp sugar
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 4 tbsp milk
• 2 tbsp butter or margarine (melted or soft)
• 1/2 tsp vanilla extract

Topping
• 1 tbsp sugar
• 1/4 tsp cinnamon

1. In bowl, mix flour, sugar, baking powder, and cinnamon until thoroughly combined.
2. Blend in milk, butter, & vanilla until smooth
3. In mug, alternate layers of spoonful of batter and spoonful of topping
4. Microwave on high 1 to 1.5 mins, watching to make sure batter does not overflow mug.
5. More or less cooking time changes consistency between thick pudding and cake; make to your liking.
6. If cake ends up too dry, pour splash of milk into mug.

Cinnamon Roll Cake

Cake
• 3 cups AP flour
• 1 cup granulated sugar
• 4 tsp baking powder
• 2 large eggs
• 2 tsp vanilla extract
• 1+1/2 cups milk
• 1/2 cup (1 stick) salted butter, melted (or add 1/2 tsp salt if unsalted butter)

Cinnamon Filling
• 3/4 cup (1.5 sticks) salted butter, softened to room temp
• 1 cup packed brown sugar
• 2 tbsp flour
• 1 tbsp ground cinnamon

Glaze
• 2 cups powdered sugar
• 5 tbsp milk
• 1 tsp vanilla extract

1. Preheat oven to 350F
2. Spray 9x13 in. baking dish with nonstick cooking spray
3. Mix all cake ingredients except butter. Add butter a little at a time and mix until combined.
4. Pour batter into baking dish.
5. In separate bowl, mix ingredients for filling until combined.
6. Drop spoonfuls of filling evenly around surface of batter in baking dish.
7. Using butter knife, swipe through filling to make swirls in batter.
8. Bake 35-40 mins until toothpick inserted comes out clean.
9. Take cake out of oven and let cool slightly.
10. Make glaze by whisking together all ingredients.
11. Pour glaze over warm cake.
12. Can be served warm or cool, delicious both ways.

Dirt Cake

• 1 reg bag of Oreos
• 1 stick butter/margarine
• 1 8 oz cream cheese block
• 1 12 oz cool whip
• 1 cup powdered sugar
• 2 small vanilla instant pudding mixes
• 3 1/2 cups milk

1. Cream butter & cream cheese together
2. Add coolwhip, powdered sugar, pudding, & milk
3. Grind Oreos
4. Layer cookies & cream mixture
5. OR Mix half cookies with cream mixture, then layer

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