Pork Tenderloin with Apples and Sage

 The crock pot cooks the pork to tender perfection with tasty apples and a flavorful pan sauce.

Pork Tenderloin with Apples and Sage 

Ingredients
2 pound pork tenderloin
2 tablespoons Herbes de Provence
2 tablespoons olive oil
3 teaspoons salt
1/2 teaspoon pepper
6 gala apples
1 onion
2 cloves of garlic, minced
10 sage leaves (fresh, cut into thin strips)
1/2 cup white wine
2 tablespoons butter

Directions

Pat pork tenderloins dry with a paper towel. Season with the Herbes de Provence, olive oil, salt and pepper. Make sure each filet is fully coated. Set aside.

Heat a tablespoon of olive oil in a nonstick pan over medium-high heat. Place the pork tenderloin in the oil. Sear 3 minutes on each side. Place pork in crock pot.

Slice apples and onion. Combine the onion, garlic, apples, sage and white wine, Deglaze the pan. Allow to simmer for 3 minutes. Pour over the pork in the crock pot.

Cook on low for 4 to 6 hours or on high for 2 to 3 hours.

When pork is tender, remove from crock pot and set rest for 10 minutes. Strain juices form crock pot into a sauce pan. Add butter and simmer for 3 minutes.

Slice pork and serve with apple/onion mixture and pan sauce.

Creamy French Mashed Potatoes

 Smooth with strong potato flavor.

Creamy French Mashed Potatoes

Ingredients
6 large potatoes, peeled and diced
1/2 cup butter
1/2 cup milk
1/2 cup heavy cream
1 teaspoon salt

Directions
Fill a large saucepan or large pot with salted water. Place potatoes in the water and bring to a boil over medium heat. Simmer for 20 minutes or until potatoes are soft.

In a small saucepan, heat butter, milk and cream  over medium-low heat until butter is melted.

Drain potatoes and transfer into a large mixing bowl. Add salt and  warm butter mixture, Mix until smooth. Mix at low speed until completely smooth. Serve immediately.

Watermelon Sorbet

Bright, refreshing and full of watermelon flavor

Watermelon Sorbet 

Ingredients
2 cups sugar
3 cup watermelon juice, divided use
1/3 cup lemon juice
4 cups watermelon, cubed
1 tablespoon watermelon vodka

Directions
Cook the sugar, 1 cup watermelon juice and lime juice together, stirring occasionally until the sugar is dissolved. Remove from heat and chill.

Remove seeds from watermelon and puree in a blender or food processor. Add chilled syrup, 2 cups watermelon juice and vodka. Freeze in an ice-cream maker according to the manufacturer's instructions. Freeze in an airtight container until firm.

Hot Flash Shot

Strong cinnamon flavor with a fruity finish. 

Hot Flash Shot

Ingredients
2 ounces cinnamon schnapps
1 ounce amaretto
2 ounces orange juice
Orange wedge for garnish

Directions
Fill a cocktail shaker with ice. Add cinnamon whiskey, amaretto and orange juice. Shake until chilled. Strain into chilled shot glasses. Garnish each shot with a small orange wedge.

Tropical Temptation Cocktail

Fruity, sweet and smooth

Tropical Temptation Cocktail

Ingredients
1 ounce citrus vodka
1 ounce coconut rum
2 ounces pineapple juice
2 ounces raspberry lemonade
1/2 ounce simple syrup
Fresh pineapple and mint for garnish

Directions
Fill a cocktail shaker with ice. Add vodka, coconut rum, pineapple juice, raspberry lemonade and simple syrup. Shake until chilled. Pour over fresh ice in a lowball glass. Garnish with a pineapple wedge and a mint sprig.

Cinnamon Roll Cocktail

Creamy and smooth with a touch of cinnamon.

Cinnamon Roll Cocktail

Ingredients
1 ounce cinnamon schnapps
1 ounce vanilla vodka
1 ounce Irish cream liqueur
1/2 ounce butterscotch schnapps
1 ounce cream
Whipped cream, for garnish
Cinnamon sugar, for garnish
Cinnamon stick, for garnish

Directions
Wet the rim of an old-fashioned glass with water or simple syrup, then dip it into a plate of cinnamon sugar. Fill the glass with ice. Add cinnamon schnapps, vanilla vodka, Irish cream and butterscotch schnapps over the ice. Pour in 1 oz heavy cream or milk. Stir gently with a bar spoon until well combined.

Top with whipped cream. Sprinkle cinnamon sugar on top and add a cinnamon stick.

Cheeseburger Tater Tot Casserole

Easy to make and flavorful

Cheeseburger Tater Tot Casserole

Ingredients
1 pound ground beef
1/3 cup onion, diced
2/3 cup ketchup
2 tablespoons yellow mustard
2 tablespoons pickle relish
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt, divided use
1/2 teaspoon pepper
2 cups cheddar cheese, shredded
32 ounces frozen tater tots
Fresh parsley for serving

Directions
Preheat oven to 350. Grease an 11 x 13 casserole dish.

In a large skillet over medium heat, cook ground beef and onion stirring occasionally, until beef is brown; drain. Stir in ketchup, mustard, relish, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon mixture into prepared casserole dish and smooth into an even layer.

In a saucepan over medium heat, melt butter. Slowly whisk in the flour until smooth. Continue to whisk  until it is golden brown. Slowly add the milk. Keep whisking until the sauce is thick and bubbling; about 5 minutes. Stir in  1/4 teaspoon salt and 1/4 teaspoon pepper. Remove the pan from heat and add in 1 1/2 cups of cheese until it is completely melted and the sauce is smooth. Evenly pour the sauce over the meat mixture. Arrange the frozen tater tots in an even layer over the cheese sauce. You will have extra tots.

Bake in preheated oven for 35 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese onto the tots. Return to the oven for an additional 5 minutes. Sprinkle with fresh parsley just before serving.