Spinach and Artichoke Dip

REALLY GOOD WITH FRENCH BREAD

INGREDIENTS

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Caramel Nut Brownies

These are GREAT

1 (14 ounce) package individually wrapped caramels
2/3 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
Melt caramels and 1/3 cup of the evaporated milk over very low heat, stirring occasionally until smooth.
Combine cake mix, melted butter, the remaining 1/3 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 8 minutes.
Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Let brownies cool in pan then cut into bars.

Roasted Pork Sandwiches with Rosemary Au Jus

Ingredients
2 teaspoons black pepper
1 teaspoon dried rosemary
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil, divided
1 (1-pound) pork tenderloin, trimmed
1 (14-ounce) can less-sodium beef broth
1/4 cup dry sherry
1 tablespoon tomato paste
6 (2-ounce) French bread rolls
Lettuce leaves (optional)


Preparation
Preheat oven to 400°.

Combine first 4 ingredients in a small bowl; add 1 teaspoon oil. Rub over pork. Let stand 15 minutes.

Heat the remaining 2 teaspoons of oil in a large oven-proof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400° for 10 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Remove pork from pan; cut diagonally across grain into 12 slices.

Return pan to medium-high heat, and add broth, scraping pan to loosen browned bits. Add sherry and tomato paste; stir with a whisk. Bring to a boil. Reduce heat; simmer 5 minutes.

Cut rolls in half horizontally. Place 2 slices pork on bottom half of each roll; top with lettuce leaf, if desired. Cover with roll tops. Serve with jus.

Raspberry Crumbles

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• 
  
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• 
  
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Hummus

I've been looking for a good hummus recipe for a while... this one is really great.

We serve it with naan or pita.

Ingredients

• 1  (16-oz.) can garbanzo beans, drained and rinsed
• 1/3  cup  olive oil
• 3  tablespoons  lemon juice
• 1  teaspoon  minced garlic
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  ground red pepper
• Salt and pepper to taste
• 
  

Preparation

Process first 6 ingredients and 2 tablespoons water in a food processor 1 to 2 minutes or until smooth, stopping once to scrape down sides. Add salt and pepper to taste. Transfer to a bowl. Cover and chill 2 hours or up to 3 days. 

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Found this in Cooking Light and it was really good.

Ingredients

• RELISH:
• 1/2  cup  finely chopped pineapple
• 1/2  cup  finely chopped peeled mango
• 1/4  cup  finely chopped red bell pepper
• 2  tablespoons  chopped fresh cilantro
• 1  tablespoon  fresh orange juice
• 1/2  teaspoon  grated orange rind
• 1/2  teaspoon  crushed red pepper
• 
  REMAINING INGREDIENTS:
• Cooking spray
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 4  (4-ounce) beef tenderloin steaks (about 1 inch thick)
• 4  teaspoons  black sesame seeds

Preparation

To prepare relish, combine first 7 ingredients in a bowl; set aside.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.