Meringue Cookies

November 25, 2010 at 10:02 am (Desserts, Holiday Favorites)

These are the best EVER.  My neighbor Dottie introduced these to us the first Christmas we lived in Tennessee.  Everytime I’ve brought them to a party, people have raved about them.  Like Ms. Dottie, I only make these for the Christmas season.

Approximately 20 cookies per batch


  • 2 egg whites (room temperature)
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 6 ounces chocolate chips


Preaheat oven 300 degrees.

Beat egg whites, salt, cream of tartar, and vanilla until mixture forms a soft peak.  Gradually add sugar until stiff peaks.  Fold in chocolate chips.

Line cookie sheets with brown paper (I use brown paper bags).  Spoon batter onto lined cookie sheets.  Cook for 25 minutes, or until light brown.


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Italian Roasted Pork Tenderloin

November 24, 2010 at 6:17 pm (Entrees, Pork)

We’ve enjoyed this recipe for a number of years.  Works well as nice meal, and as a casual one.  Originally found in my Betty Crocker’s Cookbook (The Big Red Cookbook).

Prep Time:  10 mins  /  Cook time: 30 mins  /  Serves: 6


1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed  (we never have fennel seed…I use 1/2 teaspoon italian seasoning instead)
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 lb each)
  1. Heat oven to 425°F. Spray rack of roasting pan with cooking spray. In small bowl, mash all ingredients except pork into a paste, using spoon. Rub paste over pork.  (Gloves come in handy here)
  2. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork. Bake uncovered about 25-30 minutes or until pork has slight blush of pink in center and meat thermometer reads 160°F.

Nutrition Information:

1 Serving (1 Serving)

  • Calories 150
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 250mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 26g;

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Spinach Pesto Dip

November 22, 2010 at 11:34 pm (Appetizers, Holiday Favorites, Vegetables)

This is the long-lost recipe for spinach dip.  It is THE recipe.  As in, everyone who tries it wants the recipe.  It is the recipe which turned me into a spinach dip eater.  (Let’s forget the fact I was pregnant at the time.)  Prior to that, I wouldn’t touch the stuff.  It comes from Knorr, but an old co-worker named Kim was the one who introduced me to it.


MAKES 3 cups dip
PREP TIME: 10 Minute(s)
  • 1 package Knorr® Cream of Spinach recipe mix
  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 container (16 oz.) sour cream
  • 2 cloves garlic, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped walnuts, toasted (I use 1/4 c. water chestnuts instead)
  • 1/2 tsp. dried basil leaves, crushed
PREPARATIONCombine all ingredients. Chill for 2 hours. Serve with your favorite dippers. (My personal favorite being California Sourdough brand bread.  Veggies work well with it too.)

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Mom’s Cheddar Cheese Ball

November 21, 2010 at 2:05 pm (Appetizers, Holiday Favorites)

Courtesy of my momma.  I remember this always being a crowd pleaser at parties and family get-togethers.  My brother especially made sure he was always in arm’s reach of it.


  • 1 package (8 oz.) cream cheese
  • 8 oz. sharp cheddar cheese
  • 1/4 cup onion, minced
  • 1/2 small can chopped olives
  • 1/2 small jar diced pimiento
  • 1 tablespoon Worcestershire sauce
  • 1 bag chopped pecans


Place cheeses in small mixer bowl; let stand at room temperature until softened.  Add onions, olives, pimiento, and Worcestershire sauce; blend on low speed.  Beat on medium speed until fluffy, scraping sides and bottom of bowl.  Cover.  Chill at least 8 hours.

Shape into large ball.  Roll the ball in pecans.  Place on serving plate.  Cover; chill for 2 more hours, or until firm.

Arrange crackers around ball and serve as a spread.


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Out of this World Turkey Brine

November 19, 2010 at 1:55 pm (Holiday Favorites)

Courtesy to sudemers from


  • 2 gallons water
  • 1 1/2 cups canning salt
  • 3 tablespoons minced garlic
  • 1 tablespoon ground black pepper
  • 1/4 cup Worcestershire sauce
  • 1/3 cup brown sugar


  1. In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

**Use a large bucket, oven bag (Reynold’s), or trash bag to hold turkey and brine.  If there is not enough room in the fridge, place bagged turkey in an ice chest and cover with 2 bags of ice to keep cold.  Make sure to rinse turkey inside and out before cooking.

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