Gail's Recipe Station

Spinach-Stuffed Pork Tenderloin (TNT) (via Taste of H ome Magazine website) Ingredients 1 pork tenderloin (about 1 pound) 1/2 teaspoon celery salt, divided 1/2 teaspoon garlic powder, divided 1/2 teaspoon pepper, divided 4 slices provolone cheese 2 cups fresh spinach 2 thin slices deli ham (1/2 ounce each)   Directions Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness.   Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently.   Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a

Caramelized Ham & Swiss Buns (TNT) (From Taste of Home ) Ingredients: 1 package (12 ounces) Hawaiian sweet rolls, split 1/2 cup horseradish sauce 12 slices deli ham 6 slices Swiss cheese, halved 1/2 cup butter, cubed 2 tablespoons finely chopped onion 2 tablespoons brown sugar 1 tablespoon spicy brown mustard 2 teaspoons poppy seeds 1-1/2 teaspoons Worcestershire sauce 1/4 teaspoon garlic powder Directions: Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9-in.-square baking pan. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight. Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown. Yield: 1 dozen ( 12 Servings). Gail’s Notes :  I made this for dinner and Paul

  Chocolate Sugar Cookies (TNT) By Amy Bertrand (via St. Louis Post Dispatch on 12/5/2013) Yield: 3 dozen 2 cups plus 2 tablespoons all-purpose flour 3/4 cup unsweetened Hershey's Special Dark cocoa powder 1 teaspoon baking soda 3/4  teaspoon salt 2 1/2 sticks of butter, room temperature 2 cups granulated sugar 2 large eggs 2 teaspoons pure vanilla extract Powdered Sugar 1. Sift together flour, cocoa powder, baking soda and salt into a medium bowl. 2. Using a mixer, beat the butter and sugar in a large bowl until light and fluffy, on medium speed. Add the eggs and vanilla and beat to combine. 3. With the mixer on low, add flour mixture and only mix until flour is mixed in. 4. Roll the dough into a disc and wrap in plastic wrap. Refrigerate 1 hour. 5. Preheat oven to 350 degrees. 6. Shape dough into 1-inch balls and roll/pat each ball in the powdered sugar. Bake on parchment-lined sheets for 10-12 minutes or until set. 7. Cool 5 minutes on cookie sheet before moving to wire r

Gail's Favorite Asian Pork Egg Rolls (TNT) 8 oz ground pork 2 tsp. each minced fresh garlic and ginger 4 cups coleslaw mix (see * below) 3 green onions, sliced on the bias 3 TBS soy sauce (I use low sodium) 8 egg roll wrappers 1 egg + 1 TBS water, beaten Vegetable oil for frying Cook pork in skillet over medium-high heat, crushing with potato masher, until no longer pink. Stir in ginger and garlic; cook minute.  Add coleslaw mix and green onions; cook 2 minutes.  Stir in soy sauce; cook until reduced.  Chill pork mixture thoroughly. Spoon a heaping 3 TBS of the pork mixture in the center of each egg roll wrapper.  Fold corner up over filling and fold in sides.  Brush remaining corner with egg wash to seal. Heat 2-3 inches oil in a pot or deep fryer to 350 degrees. Fry egg rolls in four batches until golden (depending on the size of your pot--you can fry 3 or 4 egg rolls at a time if not over-crowded), 2 to 3 minutes per batch.  Drain egg rolls on pape