MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Tenderloin w/Herb Sauce
Categories: Pork, Dairy, Herbs, Chilies
Yield: 6 servings

2 lb (2 X 1 lb) pork tenderloins
1/2 ts Salt
4 ts Butter
2/3 c Half & Half cream
2 tb Minced fresh parsley
2 ts Herbes de Provence
2 ts Soy sauce
1 ts Beef bouillon granules
3/4 ts Crushed red pepper flakes

Cut each tenderloin into 12 slices; sprinkle with salt.
In a large nonstick skillet, heat butter over medium
heat; brown pork in batches, 3-4 minutes per side.
Return all pork to pan.

Mix remaining ingredients; pour over pork. Cook,
uncovered, over low heat until sauce is thickened, 2-3
minutes, stirring occasionally. Let stand 5 minutes
before serving.

Monica Shipley, Tulare, California

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Starbucks Pumpkin Bread
Categories: Breads, Squash, Spices
Yield: 2 Loaves

15 oz Can solid-pack pumpkin
4 lg Eggs; room temp
3/4 c Oil
2/3 c Water
2 c Sugar
1 c Honey
1 1/2 ts Vanilla extract
3 1/2 c A-P flour
2 ts Baking soda
1 1/2 ts Salt
1 1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Ground cloves
1/2 ts Ground ginger
1/2 c Salted pumpkin seeds or
- pepitas

Set oven @ 350ºF/175ºC.

In a large bowl, beat pumpkin, eggs, oil, water, sugar,
honey and vanilla until well blended. In another large
bowl, whisk flour, baking soda, salt and spices;
gradually beat into pumpkin mixture.

Transfer to 2 greased 9" X 5" loaf pans. Sprinkle tops
with pumpkin seeds.

Bake 60-70 minutes or until a toothpick inserted in
center comes out clean. Cool in pan for 10 minutes
before removing to a wire rack to cool.

Taste of Home Test Kitchen

Makes: 2 loaves (16 pieces each)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Parmesan Bow Tie Pasta w/Chicken
Categories: Pasta, Cheese, Poultry, Squash, Dairy
Yield: 6 servings

16 oz Bow tie pasta
5 tb Butter; divided
1 lb Boned, skinned chicken; in
- 1" pieces
1 ts (ea) salt & pepper; divided
2 md Yellow summer squash; in 1"
- pieces
3 tb A-P flour
2 cl Garlic; minced
1 1/2 c Milk
3/4 c Grated Parmesan cheese

In a 6 qt. stockpot, cook pasta according to package

In a large cast-iron or other heavy skillet, heat 1
tablespoon butter over medium heat. Add chicken; cook
and stir until no longer pink, 7-9 minutes. Add 1/4
teaspoon each salt and pepper; remove from pan. In same
pan, heat 1 tablespoon butter over medium heat. Add
squash; cook and stir until tender, 3-5 minutes. Remove
from heat.

In a small saucepan, melt remaining 3 tablespoons butter
over medium heat. Stir in flour and garlic until
blended; gradually whisk in milk. Bring to a boil,
stirring constantly until thickened, 1-2 minutes. Remove
from heat; stir in cheese and the remaining salt and
pepper.

Drain pasta; return to pot. Add chicken, squash and
sauce; heat through, stirring to combine.

Sarah Smiley, Bangor, Maine

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Magic Cookies
Categories: Cookies, Snacks, Nuts, Grains, Chocolate
Yield: 12 servings

2 c Sweetened shredded coconut
1 1/2 c Semisweet chocolate chips
1 c Butterscotch chips
1 c Unsalted cashews; rough
- chopped
1 c Old-fashioned oats
1 c Graham cracker crumbs
14 oz Can sweetened condensed
- milk

Set oven @ 350ºF/175ºC.

Line two 15" X 10" X 1" baking sheets with parchment
paper; set aside.

In a large bowl, mix all ingredients until thoroughly
combined. Scoop dough into heaping 2 tablespoonfuls;
line 2 in. apart on prepared baking sheet.

Bake 14-16 minutes until edges are lightly golden. Let
cool until fully set, about 10 minutes. Remove to a wire
rack to cool completely.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 12 cookies

RECIPE FROM: https://www.tasteofhome.com

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Title: Brown Butter Blondie w/Speculoos Buttercream
Categories: Cookies, Snacks, Spices, Nuts
Yield: 2 Dozen

1 c + 1 tb butter; divided
2 1/4 c (packed) brown sugar
3 lg Eggs; room temp, lightly
- beaten
2 ts Vanilla extract
2 1/4 c A-P flour
1 1/2 ts Baking powder
2 1/4 ts Ground cinnamon
1/2 ts Sea salt
1 c Chopped walnuts: toasted

MMMMM-------------------COOKIE BUTTER FROSTING------------------------
2/3 c Butter; softened
1/4 c Confectioners' sugar
3/4 c Biscoff creamy cookie
- spread
1 ts Vanilla extract
1/2 ts Ground cinnamon
1/4 ts Sea salt

Set oven @ 350ºF/175ºC.

Line a 13" X 9" baking pan with parchment, letting ends
extend up sides. Grease parchment with 1 tablespoon
butter; set aside.

In a large bowl, mix flour, baking powder, cinnamon and
salt; set aside.

In a small heavy saucepan, melt butter over medium heat.
Heat 5-7 minutes or until golden brown, stirring
constantly. Remove from heat; add brown sugar and
vanilla until smooth. Quickly stir in eggs until well
mixed. Add to dry ingredients; stir to combine. Fold in
walnuts.

Spread into prepared pan. Bake until golden brown, 30-35
minutes. Cool completely in pan on a wire rack.

For the frosting, in a large bowl cream butter and
confectioners' sugar until smooth. Add cookie butter,
vanilla, cinnamon and salt. Continue mixing until light
and fluffy, 3-4 minutes. Spread frosting over cooled
blondies. Cut into bars; serve.

Shannon Copley, Upper Arlington, Ohio

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shredded Beef Au Jus
Categories: Beef, Herbs, Breads
Yield: 8 servings

3 lb Boneless beef chuck roast
2 c Water
2 ts Beef bouillon granules
1 1/2 ts Dried oregano
1 ts Garlic salt
1 ts Seasoned salt
1/4 ts Dried rosemary, crushed
8 Hamburger buns, split

Cut roast in half; place in a 4 or 5 qt. slow cooker.
In a small bowl, mix water, bouillon granules and
seasonings; pour over meat.

Cook, covered, on low 6 - 8 hours or until tender.
Remove beef; cool slightly. Meanwhile, skim fat from
the cooking liquid.

Shred meat with two forks; return to slow cooker. Using
a slotted spoon, place meat on bun bottoms. Replace
tops. Serve with additional cooking liquid on the side.

Danielle Brandt, Ruthton, Minnesota

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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