Beef Tenderloin (in the oven)

INGREDIENTS

1 Harter House, trimmed, Beef Tenderloin

Kosher Salt
1/4 cup olive oil
1 tsp black pepper
2 tbsp minced fresh parsley
1 tsp minced fresh thyme 

2 cloves minced garlic

Instructions

Preheat oven to 225 degrees F

Preheat cast iron skillet on the stove
Add 2 Tbsp oil

Sear the tenderloin on all sides until well browned.  About 2 minutes per 4 sides.
Then rub the tenderloin all over with the paste made of oil, parsley, thyme, & garlic.
Place meat in the oven until the internal temperature reaches 125 - 130 degrees.
Remove from oven and allow to rest for about 15 minutes. 

Careful monitoring of your internal temperature is key.

Pineapple Bundt Cake

 

Pineapple Cake
1 yellow Cake Mix
1 small box vanilla pudding mix  (regular or instant)
4 eggs
1/3 Cup Oil
20 oz. Can Crushed Pineapple, divided  (Do not drain.)

Glaze
1/4 cup butter
3/4 cup crushed pineapple
2 cups powdered sugar

Preheat oven to 350 degrees.  Grease and flour bundt pan or angel food cake pan.  Set aside 3/4 cup of pineapple for glaze.
In a large mixing bowl combine cake mix, pudding mix, eggs, oil, and remailing pineapple.
Mix on medium speed for 3 minutes.  Pour into prepared pan.  Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Allow to rest about 10 minutes before flipping onto cake plate.

For Glaze
In a small saucepan, melt butter, add the 3/4 cup crushed pineapple and powder sugar.  Stir until sugar is dissolved.  Spoon glaze over cooled cake.

If glaze is too thin, you can poke small holes in the cake to absorb the glaze.

Grilled-Pineapple Salsa

I do love Pork topped with a fresh fruit salsa.

This Grilled Pineapple Salsa is one of my favorites. It's super simple and healthy! Hope you enjoy!

Ingredients

5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)

1 red bell pepper

1 yellow bell pepper

Cooking spray

1/2 cup finely chopped red onion

1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice

1 tablespoon brown sugar

1 1/2 teaspoons minced crystallized ginger

2 jalapeño peppers, seeded and minced

1 drained canned chipotle chile in adobo sauce, minced

Preparation

Preheat grill.

Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; then dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.

Cheesecake Bars

CHEESECAKE BARS

Ingredients for crust:

1/3 cup brown sugar

1/3 cup soft butter

1 cup flour

Cream the brown sugar and butter together. Then blend in the flour until crumbly. Separate 1 cup for topping. Place the rest in a 8x8 inch ungreased baking pan and press down to make crust. Bake at 350 degrees for about 10 minutes. Remove from oven to cool.

Ingredients for filling:

2 - 8 ounce bars of cream cheese, softened

1/2 cup granulated sugar

2 eggs

4 tablespoons milk

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla

In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs, milk, lemon juice and vanilla and beat well. Pour the cream cheese mixture over the crust and spread out evenly. Sprinkle the reserved flour mixture (topping), over the cream cheese filling. Bake at 350 degress for about 25 minutes. Cool and refrigerate. Cut into bars and enjoy!

from Lynda's Recipe Box

Blueberry, Apple and Pineapple Dump Cake

There really are no easier recipes than "Dump" Cakes.

Ingredients

• 1 can (21 ounces) apple pie filling
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 package (12 ounces) frozen unsweetened blueberries, OR Fresh blueberries.
• 1/2 cup sugar
• 1 package white cake mix (regular size)
• 2/3 cup butter, melted
• 1 cup chopped walnuts
• 1/2 cup sliced almonds

Directions

• Preheat oven to 350°. Mix pie filling and pineapple in a greased 13x9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir).
  
• Bake until golden brown and bubbly, 45-55 minutes. Serve warm.

Test Kitchen tips

Try serving this dessert in a dish with half-and-half, heavy cream or ice cream.

Toast the nuts separately before adding to the dish for extra crunch and flavor.