Sweet and Salty Pork Tenderloin Wellington

Okay so I figured that anything wrapped in puff pastry was going to be a hit but this was awesome! The sweetness and saltiness with the buttery pastry was amazing!

Tina's Sweet and Salty Pork Tenderloin Wellington

1 pork tenderloin trimmed - approximately 1 pound

2 Vidalia onions chopped

1/2 stick of butter

6 slices of cooked bacon

1 sheet of puff pastry

1/2 c. of apple butter

1 egg beaten

Preheat oven to 400 degrees. Melt butter in saucepan and add onions. Cook until they begin to turn a nice golden brown. Add chopped up cooked bacon so mix and cook for 5 minutes so flavors can combine.

Unfold puff pastry and roll slightly. Slice pork tenderloin down the center long wise but do not cut in half. Spread apple butter onto the puff pastry and place tenderloin in center with slit up. Spread open and add onion and bacon mixture. Wrap puff pastry around and make sure to seal ends good. Roll a little to ensure they are closed and wash with egg.

Place on cookie sheet with parchment paper.

Cook in oven for approximately 25 minutes or until internal temp. reaches 140 degrees.

Not Yo Momma's Meatloaf

Okay so David HATES meatloaf but goes for seconds when I make this one! This is definitely not your momma's meatloaf!

Tina's Not Yo Momma's Meatloaf
2 lbs. ground beef
8 slices cook bacon chopped
1 sleeve of garden harvest Ritz crackers crushed up
1 package Au Jus sauce mix (I use the Winn Dixie brand)
1 egg
3 tbs. Worcestershire Sauce
1/4 tsp. Garlic Powder
1/4 tsp. Seasoned Salt
1 small vidalia onion, finely chopped
8 slices of Kraft Deli Delux Cheese cubed
3 slices raw bacon

Preheat oven to 350 degrees. Mix all ingredients except raw bacon together. Make sure they are mixed very well! Press into bread pan. Place three raw pieces of bacon on top (keeps cheese and bacon inside from burning). Bake for one hour. YUMO!

Chocolate Toffee Upside Down Cake

Okay so this is a great cake. I love upside down cakes because you don't have to frost them. You just bake and take. I came up with this one for my mom. She loves candy and chocolate so it was perfect. Serve it with some vanilla ice cream and it is sure to be a crowd pleaser.

Tina's Chocolate Toffee Upside Down Cake

1 cup butter

1 cup brown sugar

1 box devil's food cake

1 1/2 cups hazelnut coffee creamer

3 tbs. oil

3 eggs

1/2 cup chopped pecans

1/2 cup heath toffee baking chips

1/2 cup milk chocolate chips

1/2/ cup white chocolate chips

Preheat oven to 350 degrees. Melt butter in saucepan. Add brown sugar and cook on medium heat for 5 minutes stirring frequently.

Mix together devils food cake mix, hazelnut creamer, oil and eggs.

Poor butter and sugar mixture into the bottom of a non-stick 9x13 pan.

Sprinkle pecans, toffee, chocolate, and white chocolate chips on top of mixture. Pour cake batter over it all.

Bake for 28 to 35 minutes or until toothpick comes out clean. Go around edges with a toothpick and immediately turn upside down on platter.

Enjoy!

Chicken and Bacon Wellington

This one is for Mrs. Phyllis! My whole family loved this recipe. It would be great to even pack up and take on a picnic....it's almost like making your own little hot pockets!

Tina's Chicken and Bacon Wellington

1 package frozen puff pastry (2 sheets)

2 lbs cooked chicken breasts (I do mine in the crock pot!)

8 slices of cooked bacon

1 - 8 ounce package of softened cream cheese

1 bunch green onions chopped

2 tsp. mined garlic

2 tsp. chopped chives

2 cups shredded cheddar cheese

1 egg beaten

Preheat oven to 400 degrees.

Chop up cooked chicken into bite size chunks and dice bacon. Put in bowl. Mix softened cream cheese, onions, minced garlic, and chives together in bowl with mixer. Add to chicken and bacon and stir to combine. Add cheese to mixture and mix.

Unfold pastry sheet and roll slightly. Cut each sheet into 4 squares. Add chicken mixture to middle of each square and fold up ends. Make sure to seal each seam.

Place seam side down on baking sheet. Brush each pastry with beaten egg.

Cook 20 to 25 minutes or until golden brown.

Filling will be hot so make sure you let it cool before eating!

Crunchy Asian Slaw

This is a perfect addition to any summer meal! It's a refreshing slaw that is perfect when paired with teriyaki pork chops or chicken on the grill!

Tina's Crunch Asian Slaw

1 - 12 ounce package of broccoli slaw

1 - 14 oz package of cole slaw in a bag

1 - 5 oz jar of chow mein noodles

1 - 2.25 ounce bag of slivered almonds

1 - 16 ounce bottle of Kraft Toasted Sesame Asian dressing

Mix broccoli slaw, cole slaw, and dressing together. Chill. Before serving stir in slivered almonds and chow mein noodles!

Perfect for get togethers!

I usually pair this with pork chops that I marinade with Ken's Teriyaki Marinade. It says to marinade for 30 minutes but I keep them in the marinade for 4 to 6 hours.

Welcome Everyone!

Hey everyone! Well everyone is always asking me for the recipes for my dishes so I decided to start this blog! I hope you that you are all blessed by these dishes and that they bring your family together for a family dinner where you share your heart with one another! I look forward to posting recipes and hearing your feedback on what you think of each one!