SMS: Raised Waffles with Warm Brown Sugar Bananas

I was thrilled when Raised Waffles with Warm Brown Sugar Bananas was chosen for this weeks Sweet Melissa Sunday. This recipe was my number 2 choice when it was my turn to host SMS. I love waffles, I love bananas, and what's not to love when you put the two together?

I prefer the waffle recipe I usually use, but these waffles were a close second. I really enjoyed the banana topping and would occasionally substitute it for the blueberry syrup that tops my waffles. :) This is high praise considering that in my house waffles ONLY come with homemade blueberry syrup!

Thanks to Lauren of Fried Pickles and Ice Cream for hosting this week. The recipe can be found at her blog.

Pumpkin Cranberry Muffins

I made these muffins a couple weeks ago and the picture has been sitting forgotten on my camera. Shelby of The Life and Loves of Grumpy's Honeybunch posted these same muffins yesterday and it gave me the motivation to finally get this post up!

These muffins were fantastic and I can't wait to make them again. Shelby added cinnamon chips to hers and I am excited to try that variation!

Enjoy!

Pumpkin-Cranberry Muffins
Betty Crocker Fall Baking 2008

2 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
Coarse sugar, if desired

Preheat oven to 400 degrees. Spray muffin tin with cooking spray or line with paper liners.

In large bowl mix dry ingredients.
In another bowl mix pumpkin, oil, craisins and eggs. Mix dry ingredients into wet until just moistened.

Divide batter into 12 muffin cups. Bake for 20-25 minutes.

TWD: Sugar-Topped Molasses Spice Cookies

YAY! I finally got a TWD completed! Sure, I just baked these a few hours ago, but at least I got them made and am getting my post up on Tuesday. Not too shabby. :)

These cookies were fantastic! I know molasses is a tricky ingredient. People usually either love it or hate it. I personally LOVE molasses cookies, so I knew that I would love these. This particular recipe calls for black pepper to add additional spice but I omitted that because I wasn't sure if the kids (or me for that matter!) would like it.

Thanks to Pamela of Cookies with Boys for hosting this week. The recipe can be found at her blog.

Cinnamon Pork Tenderloin

I know I have said this before but I LOVE pork tenderloin. It is probably my favorite meat to make and to eat. I am always on the lookout for new pork recipes and this one knocked my socks off. It was SO good! It may be my new number one pork tenderloin recipe. Give it a try... it is truly delicious!

Cinnamon Pork Tenderloin

Taste of Home Holiday Collection

3 TBSP soy sauce

3 TBSP sherry or chicken broth

1 TBSP brown sugar

1 1/2 tsp honey

1 tsp ground cinnamon

1 garlic clove, minced

2 pork tenderloins, 3/4 lb each

Combine first 6 ingredients in a ziploc bag. Add pork; turn to coat. Refrigerate 4-6 hours (I refrigerated overnight).

Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until meat thermometer reads 160.

*I baked the tenderloin at 400 for about 25 minutes.

Mushroom Blue Cheese Tenderloin

Nathan loves blue cheese. I can't stand it. Nathan loves mushrooms. I will eat them, but could live without them as a main ingredient. I don't like to think of myself as a picky eater, but there are definately foods that I won't eat. But, I love my husband very much and I think he should get foods that he loves every once in a while.

This meal was good and Nathan loved it. I ate it without the blue cheese added in and liked it as well. The steak itself was incredibly flavorful, too.

I used flank steak instead of beef tenderloin strictly because of the price. A 3lb tenderloin was going to cost me $42 and I just wasn't willing to spend that on a Wednesday night dinner! It was wonderful with the flank steak but I for a special occasion, I'm sure the tenderloin would be worth the money.

Enjoy!
Mushroom Blue Cheese Tenderloin
Taste of Home Dec/Jan 09

1 1/2 cups soy sauce
3/4 cup worcestershire
1 beef tenderloin (3 1/2 - 4 lbs)
4 garlic cloves, minced
1 TBSP pepper
1 can (10 1/2 oz) beef broth

Sauce:
1/2 cup butter
1/2 lb sliced mushrooms
2 garlic cloves, minced
1 cup (4 oz) crumbled blue cheese
1 TBSP worcestershire
1/4 tsp caraway seeds
4 green onions, chopped

In a large Ziploc bag, combine soy sauce and worcestershire. Add beef; seal bag and turn to coat. Refrigerate 2 hours, turning occasionally.

Drain and discard marinade. Rub the beef with garlic and pepper; place in roasting pan. Add broth to pan. Bake, uncovered, at 425 for 45-55 minutes or until meat reaches desired doneness. (145 for medium rare, 160 for medium, 170 for well done.)

Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic; saute unitl tender. Add the cheese, worcestershire, and caraway seeds. Cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.