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It also may seem like a strange combination of flavors, but this recipe has been a holiday tradition in my house since I can remember. We serve it with our holiday meals, but it is almost like dessert. My mom makes this dish every year on Thanksgiving and Christmas. And every year it is the dish that gets the most rave reviews.
Here is my amazing mom pulling a dish out of the oven:
The combination of sweet, creamy and salty flavors in this dish can’t be beat. It is a fairly inexpensive dish to make for a large crowd or potluck.
Additionally, I wanted to post this picture of my two roommates in their snuggies just for fun:
My Mom’s Pretzel Raspberry Jell-O Salad
2 Cups Pretzels Crushed
3/4 Cup butter, melted
4 Tablespoons Sugar
Preheat oven to 350 degrees
Mix together all ingredients and spread in thin layer in a 9 x 13 baking dish. Bake 10 minutes at 350 degrees. Cool. I am serious when I say this. Please make sure it is cool. Not a place for a shortcut.
1 Large Package Raspberry Jell-O
2 Cups boiling water
2 (10 oz.) bags of frozen raspberries
8 oz. cream cheese softened – room temp.
1 Cup sugar
1 (8 oz.) Cool Whip
Spread this mixture over the cooled pretzel mixture. Top with Jell-O mixture. Refrigerate overnight.
For the past 15 years my parents have lived next door to a family named the Newton’s. When I was 15 we moved to Wenatchee from Seattle and our families have been great friends ever since. The mom of the house, Barb, is definitely the hostess with the mostest, Martha Stewart without the jail time. She is also the sweetest most caring woman you will ever meet.
Growing up, Barb always cooked the most wonderful meals and it seemed like she was constantly feeding the entire town. My parents still eat dinner at their house all of the time. Probably 3-4 times a week. 🙂 I would too if I lived there. Her food is amazing. I asked Barb to contribute a recipe for the blog. Her pork roast is my favorite and she very graciously agreed to give up her trade secrets. This recipe is remarkable and simple! Great for entertaining a crowd and practically impossible to screw up. But don’t blame me if you do.
I could eat the sauce/gravy with a spoon. It is so good. Go make this now. I mean it.
I served mine with some carrots roasted with butter and garlic and mashed potatoes. Mmmmmm.
Barb’s Pork Loin Roast with Mustard Sauce
1 3lb pork loin (de-boned)
Garlic – Lots, about a whole head chopped
½ Cup Olive Oil
½ Jar (4oz) Grey Poupon Dijon Mustard
1 Teaspoon Rosemary chopped
Salt and Pepper
1 Cup Heavy Cream
Preheat oven to 350 degrees.
Mix together, ½ of the garlic; and all the oil, mustard, rosemary, salt and pepper.
Make an incision in the meat in the middle only about 2 inches down. Spread rest of garlic in this cavity and half of the mustard sauce. Roll and tie with kitchen twine.
Spread the rest of mustard sauce on the outside of the roast. Bake 1 hour and 20 minutes or until it registers 145 degrees in the center.
Remove roast from pan. Either add drippings to another stock pan or use the roasting pan for the sauce.
Add cream to drippings and reduce by cooking over medium heat for about 15 minutes while stirring constantly.
Salt and pepper to taste. Sauce will become a rich, light caramel color.
¼ cup melted butter
2 chopped cloves garlic
½ teaspoon sugar
1 Tablespoon parsley chopped
Salt and Pepper
Rub garlic into butter. Pour over carrots in roasting pan. Sprinkle with sugar,parsley and salt and pepper.
Roast on 350 degrees for 1 hour until tender.