It has been over a month since I posted....and I have no excuses.... busy holiday with family and friends.
2013 is here and I am ready for a new adventure.
Tonight for dinner we had:
Butter Beans (for me because I do not like black i's)
Carrot Cake! Yum
The Pork Tenderloin is marinated for about 4 - 6 hours and cooked in my Pampered Chef crock for about 1 - 1/2 hours. Its was so moist and tender.
I always cook my Black i's with country ham and onions,
my hubby loves them.....
I cook cornbread so much I really don't use a recipe, but I love, love, love my Martha White Cornmeal. I do not use a mix.
Now the Carrot Cake, oh my!!!!
It was my mother's recipe and she made this for me on my birthday every year. I love that cake and it has vegetable's in it so it has to be healthy.....LOL
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
2 tablespoon Worcestershire Sauce
2 tablespoons parsley flakes
2 tsp. dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 2 - 3 lb. Pork Tenderloin
Combine all marinade ingred. Place pork and marinade in a Ziploc bag and marinate for 4 - 6 hours.
Bake in a 350 oven for 1 - 1/2 hours or until meat reaches 160 degrees.
Rest meat for 15 minutes.
Save pan drippings and combine with
1/2 cup chicken broth
1 tsp. butter
Boil over medium heat and pour over shredded pork.
2 cups flour
2 cups sugar
1 1/2 cups wesson oil
2 tsp. baking soda
1 tsp. salt
3 cups grated carrots
1 1/2 tsp. cinnamon
1 cup nuts
Sift dry ingred. together. Blend oil and sugar - add eggs - add carrots and nuts - add dry ingredients and mix well.
Bake at 325 for approx. 25 minutes. 3 - 8 inch greased and floured pans.
I double the icing
1 8 oz. cream cheese (room temp)
1 stick butter (room temp)
1 pound 10-X sugar
1 tsp. vanilla
1 cup nuts
Cream butter and cream cheese. Add vanilla, Sift sugar into this and mix well. Add nuts.