MISC – Page 148 – Chasing MY Life WHEREVER it Leads ME

BEEF TENDERLOIN

Christmas Eve dinner was just the two of us this year so I made a beef tenderloin with sauteed mushrooms and twice baked potatoes. Tonight that left over tenderloin will make some great hot beef sandwiches. YUMMY!

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced

1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

Preheat oven to 350 degrees.
Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top.
Place roast on top of onions.
Whisk together soy sauce, Worcestershire sauce and butter.
Pour over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
Let meat rest for 10 to 15 minutes before slicing

APPLE RHUBARB BROWN BETTY

2 to 3 stalks rhubarb, trimmed well (3 Cups)
1 small loaf white bread (6 ounces), crusts removed (3+ cups)
1 stick butter, melted, plus 2 tablespoons sliced thin
2 Granny Smith apples, peeled, cored, and sliced into thin wedges
1/2 cup + 1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Juice and zest of 1/2 lemon

Preheat oven to 350 degrees.
Cut rhubarb into 1/4-inch-thick cubes.
Tear bread into 1/2-inch pieces.
Spray a shallow 1-quart baking dish with PURE.
In medium bowl, combine melted butter and bread pieces; cover bottom of dish with 1 to 1 1/2 cups bread pieces.
In another bowl, combine rhubarb, apple, 1/2 cup brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture.
Let sit until juices begin to run, about 5 minutes.
Spread half of rhubarb mixture over bread pieces.
Sprinkle with 1 cup more bread pieces.
Add remaining rhubarb mixture and juices; cover with remaining bread pieces.
Sprinkle 1/4 cup brown sugar.
Dot with 2 tablespoons butter slices.
Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender.
Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish.
Serve warm with vanilla ice cream.

ABANDONED TRACTOR WHEELS

HISTORIC CATHOLIC CHURCH

ABANDONED TRAIN CARS

There are thousands of abandoned train cars just sitting on miles and miles of rails that were discontinued to allow snowmobilers space.

A LITTLE SQUIRRELLY

White Chocolate Chip Macadamia Nut Cream Cheese Cookies–Save Room for Dessert

I hope everyone had a wonderful holiday with family and friends.

White Chocolate Chip Macadamia Nut Cream Cheese Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 oz package of cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
12 oz bag of white chocolate chips

2 cups macadamia nuts

Preheat oven to 350 degrees F.
In a large bowl, combine the flour, baking soda, and salt. Whisk to combine and set aside until later.
Beat the cream cheese and the butter on medium speed until creamy and light, should take about 2 minutes.
Add the brown sugar and then mix well.
Scrape down the sides of the bowl as needed and add the egg and vanilla. Beat on medium speed for 1 minute.
Slowly, add the flour mixture a little at a time, until well combined.
Fold in white chocolate chips and macadamia nuts.
I suggest placing the dough in the freezer or refrigerator for a few hours. In my experience the cookies come out better. But, this step isn’t necessary. Roll dough into walnut size balls then place on a greased cookie sheet.
Bake for 12 minutes, or until the edges are golden in your pre-heated oven. Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely

MERRY CHRISTMAS

MY FAVORTE STAINED GLASS

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can.

We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TAILGATING TIME

We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!