2-3 pound pork tenderloin

1 cup apricot pineapple preserves

1 1/2 cup brown sugar

1/2 cup pineapple juice

  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • Generously salt and pepper the pork loin.
  • Marinade roast overnight in jam mixture.
  • Preheat oven to 425 degrees.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary.
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.



1 bag baby carrots

1 box sliced mushrooms

14.5 ounce can Hunt’s petite diced tomatoes

1 pound pork loin or 4 boneless pork chops

1 tablespoon herbs de provence

1 can cream of potato soup

1 tablespoon Classico sun dried tomato pesto

3 tablespoons dry sherry (I used Amontillado)

  • Combine carrots, mushrooms and tomatoes in a 5 quart slow cooker.
  • Season pork with salt and pepper.
  • Place on top of vegetables.
  • In a small bowl combine, soup, pesto and sherry, blending well.
  • Pour over pork.
  • Cover and cook on low 4-6 hours.
  • Remove pork and shred with 2 forks.
  • Return pork to vegetable mixture and mix well.
  • Serve over mashed potatoes or noodles.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.


1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced sweet onion

2 cloves garlic, crushed

2 cans diced tomatoes with garlic, oregano and basil

1 (6.5 ounce) cans canned tomato sauce

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles(I like the Barilla no cook)

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  • Stir in crushed tomatoes (juice included) and tomato sauce.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese slices.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes.
  • Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.


Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

  • Preheat oven to 350 degrees.
  • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
  • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
  • Using fork, mash bread mixture until no large dry bread chunks remain.
  • Add mixture to beef mixture and blend until well mixed.
  • Form 1-inch round meatballs. You’ll have about 25-30. 
  • Bake 20-25 minutes until cooked through.
  • At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

  • Melt butter over medium high heat.
  • Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
  • Slowly whisk in broth.
  • Add brown sugar and bring to simmer.
  • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
  • Stir in cream and return to simmer.
  • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
  • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.


3 pounds cut spareribs

1 can Peach Comstock*

1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**

Juice of 1 lemon

salt and pepper 

1 tablespoon Frank’s hot sauce

  • Sprinkle ribs with salt and pepper; rub well. 
  • Place in baking dish and top tightly with foil, shiny side in.
  • Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
  • Pour off any excess liquid. 

  • In the meantime pour peach Comstock into a food processor and puree.
  • Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
  • Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
  • Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.