Grilled Pork Tenderloin and Veggie Bundles with Bacon

Hello folks and welcome back to the All Things Southern kitchen! With the newsletter coming out the weekend after Thanksgiving, I decided to post my Grilled Pork Tenderloin and Veggie Bundles with Bacon instead of a holiday dish this week.  If you like shish kabobs, you’ll love today’s recipe.  It’s my delicious spin on shish kabobs and you don’t have to fire up the grill in these cool temps!

“Grilled Pork Tenderloin and Veggie Bundles with Bacon!”

1 pork tenderloin
1 pound bacon
1 white onion, sliced into thin circles
1 green pepper, sliced into think circles
1 yellow pepper, sliced into think circles
1 red pepper, sliced into think circles
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 teaspoon garlic

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I’ve been busy preparing our veggies. That would be an onion, a green pepper, a yellow pepper and a red pepper, sliced into thin circles.  I’ve also prepared our pork tenderloin by slicing it into one inch thick slices.

Now, we’ll take two pieces of bacon, criss-cross ‘em and set a slice of pork tenderloin in the middle. We’ll top the tenderloin servings with slices of onion, and a piece of each brightly colored pepper.

I’ve stirred together a marinade using 2 tablespoons each of olive oil, soy sauce, and apple cider vinegar. I seasoned it with salt, pepper, and a teaspoon of minced garlic. We’ll marinate our pork and bacon bundles in a closed bag for several hours in the fridge, carefully turning them over halfway through before baking them in a 350 degree oven until the pork is done. It’ll take approximately 45 minutes to an hour.

Enjoy my Grilled Pork Tenderloin and Veggie Bundles with Bacon y’all. They’re good eating from the All Things Southern kitchen to yours!

Shellie’s All Fired Up Cheese Krispies

Hello folks, and welcome back to the All Things Southern kitchen! We’re making my All Fired Up Cheese Krispies today. WHOOP! WHOOP!

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“All Fired Up Cheese Krispies”

1 cup butter
1/2 pound sharp cheddar cheese grated
2 cups self-rising flour
1 teaspoon garlic powder
Dash of salt
Dash of red pepper
Dash of Panola hot sauce
2 cups Rice Krispies

We’ll get started by mixing a cup of softened butter with a half pound of grated sharp cheddar cheese and 2 cups of self-rising flour before adding in a teaspoon of garlic powder and a dash of salt and pepper. And then, because these are my fired up cheese krispies, we’ll add a nice big dash of Panola hot sauce.

Now, we’ll stir in two cups of rice krispies. We’ll take large tablespoons of our mixture, roll ‘em in a ball and then flatten ‘em on an ungreased cookie sheet. I like to take a fork and make a criss-cross design in the top! We’ll bake these about fifteen minutes in a 350 degree oven.

Folks, these keep really well in a cookie tin. Be the hostess with the mostest and share ‘em with your drop in guests along with a hot cup of coffee! They’re my All Fired Up Cheese Krispies and they’re good eating from the All Things Southern kitchen to yours~  HEYYYYYYYYYYYYYYYYYYYYEEEEEEEEE! (Yeah, I’m all fired up *grin*)

Caramel Coffee Brownies

Hello folks, and welcome back to the All Things Southern kitchen! I’ve got just the thing for that sweet tooth, today. We’re making my Caramel Coffee Brownies. They’ve been taste tested and highly approved at my place! Let me show you how to stir ‘em up!

(Psst….this is the second time I’ve forgotten to snap a picture of your weekly recipe before it was all gone. My bad! I’ve substituted a pic of the beloved hubby and I on a day trip to Gatlinburg from our lovely cabin vacay to Pigeon Forge, TN this week. I fully agree it makes very little sense here. I  just wanted to share it. *grin*)

browniesgatlinburg

“Caramel Coffee Brownies”

1 and 3/4 stick of butter
16 ounces dark brown sugar
half a can of pumpkin pie filling
2 eggs
2 cups all purpose flour
2 teaspoons baking powder
1 cups chopped pecans
Dash of salt
1 teaspoon vanilla extract
1 teaspoon coffee extract

We’ll begin by mixing one and 3/4 sticks of softened butter and 16 ounces of brown sugar in our food processor. Once our sugar and butter are combined, we’ll add two eggs, half a can of pumpkin pie filling, 2 cups of all purpose flour, and 2 teaspoons of baking powder.  We’ll mix this well and stir in 1 cup of chopped pecans and a dash of salt. (blender sound).

We’ll also stir in a teaspoon of vanilla extract and– for a cool flavor add– one teaspoon of coffee flavored extract. And while I’m thinking about it, y’all, don’t throw that extra pumpkin filling away. Put it in the fridge. You can add it to pancakes, chocolate chip cookies, soup, mashed potatoes… etc, etc. etc.

Now, we’ll pour this into a greased and floured 9×13 baking dish and bake at 350 degrees for 35-40 minutes. You don’t have to add icing, of course, but why not? I mean, really?

Here’s a quick tip if you do prefer icing: Just put one 1 cup of confectioners’ sugar in a small bowl and add about three tablespoons of milk and a bit of vanilla extract. You can add more milk or less, depending on how thick you like it!

Let your brownies cool, ice ‘em and slice ‘em and serve with a great cup of coffee. Treat yourselves to my Caramel Coffee Brownies, y’all! They’re good eating, from the All Things Southern kitchen to yours~

Hugs, Shellie