Cookie Dough Dip

Ingredients:

• ½ cups Butter
• ⅓ cups Brown Sugar
• 1 teaspoon Vanilla
• 1 block (8 Oz. Block) Cream Cheese, Softened
• ½ cups Powdered Sugar
• ¾ cups Chocolate Chips

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.

Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels or a spoon.

Serves: 4 (although this is pretty rich, so doubling the recipe may not be necessary)

Recipe: www.tastykitchen.com

Brown Sugar Spiced Pork Loin

Ingredients:

• FOR THE RUB:
• 2 teaspoons Salt
• ½ teaspoons Black Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Cinnamon
• 2-½ pounds (about 2) Pork Tenderloins, Each Tenderloin Cut Into Two Chunks
• 2 Tablespoons Olive Oil

• FOR THE GLAZE:
• 1 cup Packed Dark Brown Sugar
• 2 Tablespoons Finely Chopped Garlic
• 1 Tablespoon Tabasco Sauce

Preheat oven to 350 degrees F.

In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I’ve done both and either method works great.

Stir together the brown sugar, garlic, and Tabasco and spread the mixture on top of each tenderloin. Roast in the middle rack of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.

Let pork stand in the skillet at room temperature for 10 minutes prior to cutting it. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.

Serves: 8

Recipe: www.tastykitchen.com