Pork Loin with Cornbread Chestnut Stuffing

All I can say is delicious, delicious, delicious! I made this for Christmas dinner and it was a huge hit. It's easy to make and great for company any time of the year!

• 1 boneless pork loin roast, about 5 pounds
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1 tablespoon margarine
• 1 bag of seasoned cornbread stuffing
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon sage
• 1/2 cup chicken broth
• 6 to 8 chestnuts, cooked, peeled and chopped OR 
• 8 ounces finely chopped chestnuts in bag, drained
• 1 lb. bacon (optional)

Untie roast if tied; trim visible fat from outside of roast. Lay roast open on sheet of waxed paper. 

Cook celery and onion in margarine in a nonstick skillet over medium heat, for 3 to 4 minutes or until tender. Remove from heat; stir in stuffing, finely chopped chestnuts, parsley, salt, pepper, and sage. Add chicken broth a little at a time until mixture is moist enough to stick together. Spread over surface of roast. 

Reassemble roast, wrap in bacon (optional) and tie firmly. Place on rack in foil-lined roasting pan. Bake in 350°F oven for 20 minutes per pound (about 2 hrs) or until meat thermometer registers 150°F. Let roast stand 10 to 15 minutes before slicing. 

Venetian Rainbow Cookies

Christmas is my favorite time of year to make these delectable cookies and I get to bake with my sons. Who could ask for more!

Yields: 60 cookies 

•          1/2 to 3/4 can solo almond filling
•          1-1/2 cups softened butter
•          1-cup sugar
•          4 eggs separated
•          1 teaspoon almond extract
•          2 cups flour
•          1/4-teaspoon salt
•          5 drops green food coloring
•          8 drops red food coloring
•          1 jar seedless raspberry or apricot (Polaner or Smuckers) all fruit
•          2 to 3 oz semi sweet chocolate chips

Grease 3-8 X 12 X 2 pans. (Foil tin section of grocer) Place almond filling in bowl. Add butter, sugar, egg yolks and almond extract. Beat with hand mixer for 5 minutes until well blended. Beat in flour and salt. In a separate bowl beat egg whites until stiff. Fold into mixture. Dough will be thick like cookie dough and not loose like cake dough. Separate dough into three equal parts. Make one green and one red and leave one white. Spread evenly into pans and bake at 350° for 15 minutes watching carefully so edges don not burn. Let cool. Layer with preserves in between with plain cake in middle. Weigh down and refrigerate for 1 hour. Melt together chocolate chips and 1-teaspoon oil in microwave about 3 minutes. Spread a thin layer on one side and refrigerate until chocolate is hard. Flip over and do other side. Place on cutting board and trim off edges. 60 cookies: 4 rows by 15.

BACON WRAPPED CRACKER APPETIZERS

I almost never post recipes that are not my own, but this one is soooooo worth it! Recipe reprinted from THE PIONEER WOMAN COOKS, this is probably one of the easiest appetizers you'll ever make and the most delicious. What could be bad, it has bacon!

• 1 package Club Crackers
• 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
• Grated Parmesan Cheese
• Optional Alternative: Brown Sugar Instead Of Parmesan Cheese

Lay crackers (as many as you want) face up on a cookie sheet.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place the bacon wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

Mediterranean Chicken Burgers

Very delicious and simple. Perfect for a weekday meal!

• 4 chicken burgers ( I use Perdue store bought)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried minced garlic
• 1 package fresh baby spinach
• 4 oz shredded Kasseri cheese (You can substitute Kasseri with Provolone)

Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Generously marinate the chicken burgers. Allow to marinate in refrigerator for 30 minutes.
Meanwhile steam the spinach in the microwave with a little salt and pepper and set aside.

Grill the burgers or pan cook until chicken is no longer pink on the inside. Turn them halfway through cooking time.Top the burgers with spinach and then cheese. When cheese is melted the burgers are ready to enjoy!

Serve with Tzatsiki Sauce and a chickpea salad!