07 February 2011

White chocolate peppermint fudge

Don't remember where I saw this recipe but I copied it down before christmas. I never got a chance to try it unfortunately.

12 oz white chocolate chips
16 oz vanilla frosting
1/2 tsp peppermint extract
8 drops red food coloring
2 TB crushed peppermint candy

Line an 8x8 pan with waxed paper. Melt chips in a double boiler. Stir frosting into melted chips. Stir in peppermint extract. Spread evenly into pan. evenly space drops of red food coloring and swirl into melted chips and frosting. Sprinkle with peppermint candy. Cool for 1 hour. Once it is firm, tu rn it onto a cutting board and cut into small squares.

Alternative Porketta recipe

I made this recipe as an alternative for Dans birthday. I couldn't find the Dill Seed for the first recipe I posted. This one was AWESOME. Dan said it doesn't taste exactly like Porketta, but it is still awesome. lol

1 1/2 Tbsp fennel seeds
1 tsp onion powder
1 tsp garlic powder
2 tsp black powder
1 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
1/2 tsp dried rosemary
1 tsp salt
4 cloves garlic, crushed

Mix seasonings together. Rub oil onto 3 1/2 - 4 lbs of boneless pork tenderloin. Rub seasonings onto oiled roast. Add cut carrots, potatoes and any other vegetables desired to the pan and cover with aluminum foil. Bake in oven at 350 for approx 2 hours or until meat reaches internal temp of 160-165. Remove from oven and let stand for 10-15 minutes before cutting.