Our three winter finalists are an elegant Apple Apricot and Date Stuffed Pork Loin Roast, Healthy Mexican Turkey Meatballs over Easy Guacamole and Jiffy Brownies.
The Apple Apricot and Date Stuffed Pork Loin Roast makes a festive change from one’s usual pork loin roast. Pork has a natural affinity for apples and other fruits, and the sweetness of the finely diced dried apricots and dates was nicely balanced by the celery and tart apple. This roast is definitely dinner party worthy.
Without the bread crumbs and egg usually found in a meatball recipe, The Healthy Mexican Turkey Meatballs over Easy Guacamole is one that those who are gluten-free or allergic to eggs can make without the hassle of figuring out substitutions. Due to the brief cooking time, we chose to pre-cook the chopped bell pepper and onion, and it was a good call. The fresh flavor of the lightly seasoned guacamole was a refreshing contrast to the spicy meatballs.
The Jiffy Brownies are a take on the mid-century Eagle Brand Magic Cookie Bars and, like all the bars’ permutations, are incredibly sweet. One taster suggested the bars are more candy than cookie. We would suggest cutting the 8x8-inch batch into 25 squares.
Of the three very different winter entries, our winner is the Healthy Mexican Turkey Meatballs over Easy Guacamole. For a main dish, larger and fewer meatballs would be fine, too. But we made 1-inch meatballs as directed and the recipe made 36. Tasters couldn’t help thinking they’d make a great party appetizer along with the guacamole!
Thank you to everyone who entered, and congratulations to our winner. We cannot wait to see what you cook up next time!
The dressing on this salad gives it a bright pop of color and a unique flavor. Even if you do not like beets (like me) give this dressing a try you'll be pleasantly surprised! You can add any toppings to this that you would like. Recipe includes what I have pictured
Grandma’s Graham Cracker Cream Pie is a family recipe everyone in the Kling family looks forward to for over 63 years. Every Thanksgiving and Christmas my mom made this recipe from the handwritten recipe card from her mother, my Grandma Winn. The pie begins with a homemade graham cracker crust, which is then filled with a golden layer of custard and topped with soft-as-clouds meringue. Mom would always sprinkle a bit of graham cracker on top and keep the pie cool in the fridge with a plate over top until it was time for dessert. The best part is when you bite into it and it almost melts in your mouth. The flavor is creamy, light and not overly sweet. Graham Cracker Cream Pie is one way I stay connected to my Grandma Winn and my mom, Marion Kling, since she died two years ago. Now, I’m carrying on the tradition. It hasn’t been easy. The first time I tried to make the pie, the custard was like soup. (We ate it anyway because it still tasted good.) I’ve finally perfected the recipe with a custard that sets immediately. I’ve even made mini pies. Believe me, we never have leftovers!
Impress your family and guests with this decadent and incredibly moist, deliciously flavorful dessert. Just wonderful with coffee or tea to complete your meal. Perfect for the holidays...your kitchen will smell divine as it's baking! This recipe is a family favorite in our house.