Wednesday, September 17, 2014

Jack Daniel Pork Tenderloin

With fall around the corner, it is time to start cooking dinners that are a little heartier. Pork Tenderloin is one of my favorite go to dinners. Pork can go sweet or savory. Leftovers are great for sandwiches or salads. However, I rarely have leftovers. 

This variation is wonderful and makes the lowly pork tenderloin a little fancy. Marinade the pork for as little as four hours or overnight. I use a Ziploc bag to marinate the meat. 

Remove from the marinade and place in a glass baking dish. Reserve the marinade to make a sauce. Bake at 350 degrees for 40 to 50 minutes or until the meat reaches 145 degrees. Remove and cover with foil to let it rest for ten minutes. 

Place the reserved marinade in a sauce pan and bring to a boil. Reduce the marinade by half. Slice the pork tenderloin in quarter to half inch slices and top with the reduced marinade.

So good and flavorful, your family will love it.  

Jack Daniel’s Pork Tenderloin

  • 1 1lb. pork tenderloin
  • 1/4 cup Jack Daniel’s Whiskey
  • 1/4 cup olive oil
  • 1/4 cup packed brown sugar
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 3 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh ginger, grated

Tuesday, September 16, 2014

Cleaning out Closets and Menu Week Ending September 22

This week, I am cleaning out closets and transitioning to fall. Cleaning sandals, packing up summer tanks and making an inventory of items that I need next summer. 

As the weather transitions into fall, the flower beds and garden need to be cleaned and mulched one last time. But I am planting new perennials and dividing some of the existing perennials. I take my time in the fall, trimming the bushes and cleaning out dead parts of any flowers, etc. I cannot trim back all the flowers, etc. until the end of October or beginning of November. 

The fabric came for the Euro shams and the dust ruffle! Yeah!!! So I will be sewing for the bedroom. And I still have to finish painting up the built-ins. It is so pretty already but wait until you see the final product.



Burrito Bake
Mexican Corn
Chips with Guacamole


Chicken Sausage Subs
With Pepper and Onions
Wedge Salad


Out to Dinner with Family



Chicken Fettucini Verde
Cesar Salad

Garlic Bread Sticks


Southwest Chicken Taco Salad

Sunday Brunch –

Sausage Breakfast Casserole
Pumpkin Bread
Assorted Fruits

Friday, September 12, 2014


One of my greatest joys is sharing my baked goods with friends and family, but most especially with my grandsons.

Gingersnaps are one of those cookies that reminds you of fall.

They are big soft cookies that need a big glass of milk.

Make a batch and share, you will love them. 

Gingersnap Cookies

¾ c butter
1 c sugar
1 egg
¼ c. molasses
2 c flour
1 T. ginger
1 t. cinnamon
2 t. baking soda
½ t. salt
½ c sugar to roll the cookies in. 

Cream together butter and sugar until pale. Add the egg and molasses and combine thoroughly. In a separate bowl, combine flour, ginger, cinnamon, baking soda and salt. Add slowly to the butter mixture. 

Roll the cookie dough into 1 inch balls in the ½ c. sugar. Set the cookies 2 inches apart and bake for 8 to 10 minutes in a 350 degree preheated oven. Allow to cool on baking sheet and then transfer to cooling rack.