Herb Pork Roast

Ingredients:

2 tablespoons Herbs de Provence
1 tablespoon onion powder
1 tablespoon brown sugar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
2 1/2 pounds pork roast, rinsed and patted dry (Serves 8)
Salt and freshly ground black pepper

Directions:

Preheat oven to 450 degrees F.

In a small bowl, stir together herbs de Provence, onion powder, brown sugar, olive oil, lemon juice and garlic. Place the pork roast in a shallow roasting pan.  Season with salt and pepper and then rub with the herb mixture.

Place roast in oven and reduce heat to 350 degrees F. Roast for 30 minutes per pound, or until internal temperature reaches 165 degrees F on an instant-read thermometer. (Roast will continue to cook up to 170 degrees F out of the oven.) Remove from oven, cover with foil and let rest for 10 minutes before slicing. Serves 8.

 My suggestion is if you are having more than 8 people, buy 2 separate roasts to cut down on the cooking time.

Pumpkin Mousse

Ingredients:

4 ounces cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
1 1/2 teaspoons pumpkin pie spice, divided
1 teaspoon vanilla extract
1/2 cup brown sugar
2 1/2 cups cool whip
16 lady fingers cut in half

Directions:

In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.

Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a scoop of cool whip and 2 cut up lady fingers and sprinkle each with the remaining 1/2 teaspoon pumpkin pie spice. Makes 8.

Roasted Pumpkin Seeds

1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp dries up.)

2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

3. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

4. Let cool and store in an air-tight container.

Pumpkin Pie Cosmo

Ingredients:

1/2 cup light or dark brown sugar
2 teaspoons pumpkin pie spice, divided
2 tablespoons sugar
2 cups half-and-half
2 tablespoons pumpkin puree
1/2 teaspoon vanilla extract
Ice cubes
4 ounces vanilla vodka
1 liter sparkling water

Directions:

In a small sauce pan over medium heat, combine the brown sugar, 1 teaspoon pumpkin pie spice, and 1/2 cup water. Stir until the sugar is dissolved and bring it to a boil. Remove from heat and cool for 30 minutes. This is simple syrup.

Mix together the (white) sugar and remaining 1 teaspoon pumpkin pie spice and put it onto a shallow plate. Pour 2 tablespoons of the simple syrup onto a plate. Dip the rims of 4 cosmo or martini glasses into the syrup, and then in the spiced sugar. Set aside.

In a large measuring cup, combine the half-and-half, pumpkin puree, vanilla, and half the simple syrup and whisk until well blended. Pour in to a pitcher filled with ice. If using the vodka, add it to the pitcher before serving and stir. Pour into the prepared glasses. Top with sparkling water.

Cream Cheese Pumpkin Pie

Ingredients:

1   graham cracker crust

1   can pumpkin pie filling

1   tsp. cinnamon

1/4 tsp. cinnamon

2   pkgs. instant vanilla pudding

2   cups whipped topping

4   tbsp. whipped cream cheese

1/4 cup milk

Directions:

Prepare pudding as indicated on box.  Pour into pie crust. In bowl combine, 1 tsp. cinnamon, whipped topping, cream cheese and milk.  Blend well and spread over pudding mixture. Sprinkle remaining cinnamon on top and chill for 2 hours before serving.

Spicy Pumpkin Pancakes

Ingredients:

2 1/3 C. Bisquick or comparable baking mix

1 1/4 C. milk

1/2 C. canned pumpkin

2 T. granulated sugar

2 T. vegetable oil

3/4 tsp. pumpkin pie spice

2 eggs

Directions:

Heat griddle or skillet over medium-high heat or electric griddle to 375ºF.

Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a

few drops of water sprinkled on it dance and disappear.)

Stir all ingredients until blended. Pour slightly less than 1/4 cupsful onto hot

griddle. Cook until edges are dry. Turn; cook until golden. Makes about 18 pancakes.

Filet Mignon in Balsamic Marinade

Ingredients:

8   filet mignons

½   cup olive oil

½   cup balsamic vinegar

½   cup shallots

½   cup garlic, minced

3   tbsp. rosemary, crushed

Directions:

In blender combine  olive oil, vinegar, shallots, garlic and rosemary until smooth.  Pour mixture over filet mignon and refrigerate 4 hours.

Remove filets from marinade and place on broiler rack for 5-10 minutes on each side depending on how you like your meat.