Pork Tenderloin

1 pork tenderloin or pre-packaged tenderloin (usually comes with two)
1 12-16 oz jar raspberry chipotle dressing, jam or sauce.

1. Place pork in a 9x13 baking dish. Pour raspberry chipotle sauce over entire pork tenderloin. Bake at 300 degrees for 40 minutes.

Who can resist simplicity?

Recipe from: Eli

Satan's Caramel Bars*

1 1/2 cups flour
1 1/2 cups quick oats
1/4 tsp salt
2/3 tsp baking soda
1 1/2 cups brown sugar
2 sticks margarine or butter, soften
1/2 cup milk
50-ish caramels
1 6-oz package milk chocolate chips

1. Combine flour, oats, salt, soda, and sugar and mix thoroughly. Add butter and mix until crumbly.

2. Pack 1/2 of the mixture into a 9x13 pan and bake for 10 minutes at 350 degrees.

3. Meanwhile combine caramels and milk and melt in sauce pan on low-heat setting. Stir often.

4. Sprinkle chocolate chips on top of baked bars and pour melted caramels over the chocolate chips.

5. Crumble the remainder mixture over the top of everything and bake for 15 more minutes at 350 degrees.

* They were called Turtle Brownies, but these didn't contain and pecans in them (Turtles typically contain pecans). So I took the privilege of renaming them. Trust me, the name fits.

Dillon Beach 2006

Recipe from: Janese

Breakfast Crepes

2 eggs
1/3 cup milk
1/4 water
3 Tbsp butter, melted
1/2 - 3/4 cup all-purpose flour
1/2 tsp salt (or less)

1. Combine eggs, milk, water, butter. Beat together then add flour and salt. Beat until smooth.

2. Drop 1/4 cup of mixture into frying pan and swirl until batter is thin and crepe is as large as you want.

Fillers:
whipped cream
syrup
cinnamon & sugar
jams
apple sauce
sliced.chopped fruit
yogurt
powdered sugar

...you get the idea

Santa Cruz 1999, 2000, 2001, 2002, 2003

Recipe adapted from: Janese

Olive Garden Alfredo Sauce

Photo: courtesy BJM Photography

1 pint heavy cream*
1 stick butter
2 T. cream cheese
3/4 cup fresh grated Parmesan cheese
1 tsp. garlic powder

1. Combine butter, heavy cream and cream cheese. Simmer until all is melted and mixed well.

2. Add Parmesan cheese and garlic powder. Simmer for 15-20 minutes on low.

3. Toss pasta lightly with sauce, coating well.

*Substitutions: In place of the heavy cream, add 1/2 cup milk and 1 (8- ounce package) cream cheese.

Santa Cruz, 2007

Recipe from: Janese

De-Freaking-Licious Cookies

Chocolate Chip - Toffee Cookies

1 lb butter (4 sticks)

1 cup sugar
2 cups brown sugar
2 Tbsp vanilla
3 eggs
6 cups flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 pkgs milk chocolate chips
1-2 pkgs toffee bits (Heath of Skor)

1. Cream butter and sugars, then add eggs and vanilla. Stir in baking soda and salt, then add flour. Mix well and add chocolate chips and toffee bits.

2. Bake at 350 degrees for 10-11 minutes.

*This recipe makes tons of dough. Cookies freeze well - if they last that long. If you half the recipe it makes a much more reasonable amount.

Santa Cruz, 2003

Recipe from: Laurel

Herbed Oven Potatoes

1/2 cup olive OR vegetable oil
1/4 cup butter OR margarine, melted
1 envelope onion soup mix
1 tsp dried thyme
1 tsp dried marjoram
1/4 tsp black pepper
2 pounds red potatoes, quartered (bite-size chunks)

1. In shallow bowl, combine the first six ingredients. Add potatoes, a few at a time; toss to coat.

2. Place in a single layer in a 9x13 baking pan. Drizzle with remaining oil mixture.

3. Bake, uncovered, at 450 degrees for 50-55 minutes or until tender. Stir occasionally.

Santa Cruz, 2005

Recipe from: Mindy via 2000 Taste of Home Annual Recipes

Chicken Medallions

6 chicken breast, boneless & skinless
1/2 lb of mozzarella cheese
1 1/2 cups of raisins (leave out if doing South Beach)
12-18 pieces of bacon
green sauce (recipe follows)

1. Crisscross two-three pieces of bacon and lay chicken breast on top. Poke holes in chicken with a fork. Pour 1/4-1/2 cup of green sauce on chicken breast and sprinkle cheese and raisins on top.

2. Fold up the now-filled chicken breast and wrap the bacon around the top of the breast. Use a toothpick to hold it in place if necessary.

3. Repeat step 6 times and place them in a 9x13 casserole dish.

4. Bake 30-45 minutes at 350 degrees.

To serve you can slice them up or give each person a whole breast. Great with cooked rice.

Green Sauce:
1/4 cup olive oil
1/3 cup white vinegar
1 green pepper
1/2 onion, chopped
1 stalk celery
5 garlic cloves, minced
1/2 bunch cilantro, chopped

Mix all ingredients in a food processor of blender

Santa Cruz, 2005

Recipe from: Abby

Onion Dip

2 large yellow onions
4 Tbsp unsalted butter
1/4 cup vegetable oil
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
4 oz cream cheese
1/2 cup sour cream
1/2 cup (real) mayo

1. Cut onions in half and slice into 1/8 inch rounds.

2. Heat butter & oil in a large saute pan (medium heat). Add onions, cayenne, salt, pepper and cook for 10 minutes. Reduce heat to medium-low for 20 minutes, until onions are browned and caramelized. Let cool.

3. Place cream cheese, sour cream and mayo in a bowl. Mix until smooth. Add onions and mix well. Serve at room temperature.

Dillon Beach, 2006

Recipe from: Dominique

Cherry Cobbler

1 21-oz can of cherry pie filling
1 8-oz can of crushed pineapple (undrained)
1/2 cup butter, melted
1 yellow cake mix (unmade)

1. Mix cherry pie filling and crushed pineapple together and spread in a 9 x 13 pan.

2. mix melted butter and yellow cake mix until crumbly. Sprinkle evenly onto cherry mixture and bake at 350 degrees for 25 minutes or until golden brown.

Santa Cruz 1999, 2001

Recipe from: Janese

Skewered Beef & Corn

4-pound boneless chuck roast
Unsalted meat tenderizer
Pineapple-Wine Marinade (recipe follows)
1/4 cup butter or margarine, melted
1/4 cup salad oil
5 medium-size ears corn, husked and cut into 2-inch lengths
3 medium-size green bell peppers, seeded and cut into 1 1/2-inch squares
2 large mild red onions, cut into 1 1/2-inch pieces
1 medium-size pineapple (about 3 1/2 lbs.), peeled, cored, and cut into 1 1/2-inch cubes.

1. Cut meat crosswise into steaks about 1 1/2 inches thick. Then apply tenderizer according to package directions. Cut meat into 1 1/2-inch cubes and place in a large bowl.

2. Prepare Pineapple-Wine Marinade and pour over meat; stir to coat. Cover and refrigerate for at least 6 hours or until next day, stirring occasionally.

3. In a small bowl, stir together butter, oil, and 1/3 cup of the marinade drained from meat; set aside. Discard remaining marinade.

4. On long, sturdy metal skewers, thread meat alternately with corn, bell peppers, onions, and pineapple. Brush all over with butter mixture. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning and basting frequently with butter mixture, until meat is done to your liking; cut to test (about 15 minutes for medium-rare).

Pineapple-Wine Marinade
In a bowl stir together:
1 1/2 cups canned pineapple juice
1 1/2 cups dry red wine
1 1/2 Tbsp instant minced onion
1 1/2 tsp Worcestershire
1 1/2 tsp thyme leaves
3/4 tsp dry mustard
1/4 cup firmly packed brown sugar
1/4 tsp black pepper
2 cloves garlic, minced or pressed.

Santa Cruz, 1999.

Recipe from: Mindy via The Ultimate Grill Book

Smothered Chicken

4 boneless, skinless chicken breast halves
1 tsp dried oregano
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 Tbsp butter
1 med green bell pepper, thinly sliced
1 med purple onion, thinly sliced
1 cup sliced mushrooms OR 1 4-oz can
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

1. Spray pan over medium heat. Sprinkle both sides of chicken with oregano, salt, pepper, cayenne pepper, and garlic. Cook in skillet 8-10 minutes. Turn once until juice is no longer pink when center of thickest piece is cut. Remove chicken and keep warm.

2. Melt butter in skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes. Stir occasionally until crip-tender. Stir in mushrooms and cook 3-5 minutes until veggies are tender.

3. Place chicken back in skillet. Spoon veggies over chicken. Sprinkle cheeses over chicken. Cover until melted.

Dillon Beach, 2006

Recipe from: Alena

Sweet & Sour Chicken

4 Chicken Breasts, cut up into bite-sized pieces and breaded*
2 Tbsp butter, melted
1/3 cup brown sugar
2 Tbsp corn starch
2/3 cup pineapple juice (juice drained from can of pineapple chunks or pineapple tidbits)
1 cup water
2 Tbsp ketchup
2 Tbsp soy sauce
3 Tbsp vinegar
1/2 cup pineapple
1/2 cup green sweet pepper; sliced or chopped (optional)
1/2 cup chopped onion (optional)
3 cups cooked rice

1. Place melted butter in a casserole dish. Put breaded chicken in same baking dish and bake at 400 degrees for 20 minutes. Flip chicken pieces over and cook for 10-15 minutes or until golden brown.

2. For the sauce, combine brown sugar and corn starch and mix in the pineapple juice and water and stir until smooth. Cook over medium-high heat and add ketchup, soy sauce, and vinegar and cook until mixture darkens and thickens slightly. Add remaining fruits and veggies and cook on medium heat for five minutes.

3. Pour sauce over cooked chicken and serve over hot rice.

Santa Cruz, 1999.

Recipe from: Janese