1. In a large bowl (the bowl of your stand mixer if using), whisk together milk and yeast. Let sit for 5-10 minutes until bubbly — this is how you know your yeast is working.
2. Add butter, sugar, eggs, salt, garlic powder, parsley, basil and thyme and mix with whisk or stand mixer until eggs are beaten (butter will still be a little chunky, and that’s okay).
3. Add the flour and mix with a dough hook (or your hands!) until smooth but slightly sticky. Place in a greased bowl and turn to coat the ball of dough. Cover with plastic wrap or a clean towel and set in a warm place to rise for 60-90 minutes, until doubled.
4. Lightly grease a 9×13″ pan and roll dough into 12-14 balls. Place in pan and cover to let rise for about 30 minutes, until doubled again.
5. Meanwhile, heat oven to 350 degrees F.
6. Bake for 22-25 minutes, until medium golden brown.

(Photo & Recipe via The Recipe Rebel)

Brown Sugar Glazed Pork Loin

Ingredients

• • 3 lb. pork loin

• • 1 lb carrots, cut in strips
  • 2 large granny smith apples, peeled, cored and sliced in thick slices
  • 2 sweet potatoes, peeled and sliced lengthwise
  • 3 apples, peeled and sliced (optional)
  • 2 tbsp olive oil
  • 1/3 cup brown sugar

• • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning

• 3 tbsp Dijon mustard
• 1/2 cup brown sugar

Instructions

1. Cut carrots and sweet potatoes lengthwise. Add them to the bowl, add 2 tablespoons olive oil and mix well.
2. Slice peeled apples – but place them in a different bowl to be added later (optional step).
3. Place pork loin with fat layer on top in the middle of the baking sheet. Surround it with oiled up carrots and sweet potatoes. Do not add brown sugar or apples yet. My picture shows apples, but I took them out of the pan and added them after 30 minutes in the oven.
4. Season the pork loin and vegetables with spices evenly: 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp Italian seasoning. Add more than that if desired.
5. Generously brush the entire surface of the pork loin (except bottom) with Dijon mustard – 3 tablespoons. If your pork loin is smaller, use less.
6. Press ½ cup of brown sugar into the mustard, all over the roast.
7. Place the baking sheet in the oven and cook at 375 degrees F. Take it out after 30 minutes and add sliced apples and sprinkle with 1/3 cup brown sugar over the veggies. Return the roast to the oven and continue cooking until the internal temperature of the roast hits between 145 (pink roast) to 160 degrees F (white roast) on a meat thermometer for 50 minutes at least.
8. Let the roast rest for 10 minutes before carving and serving.

(Photo & Recipe via What’s In the Pan?)

Peppermint Oreo Truffles

Ingredients

• 1 16 oz. package regular Oreo cookies
• 1 8 oz. package cream cheese
• 1 1/2 teas. peppermint extract
• 8 oz. melting chocolate, candy coat, OR almond bark (melted)

Instructions

1. Crush (whole) Oreos into fine crumbs; place in medium bowl.
2. Add cream cheese and peppermint extract to the crushed Oreos; mix until well blended.
3. Refrigerate mixture until firm, about one hour.
4. Roll cookie mixture into balls, about 1-inch in diameter.
5. Dip balls in chocolate/candy melt/almond bark; place on wax paper.
6. Sprinkle with crushed candy canes immediately after placing on wax paper.
7. Refrigerate until firm, about 1 hour.
8. Store truffles, covered, in refrigerator.
9. Yields about 20-30 truffles.
10. NOTES:
11. • Add 1/2 teas. to 1 teas. more peppermint extract for more peppermint flavor
12. • If you want a drier consistency for the truffle filling, use 4 oz. of cream cheese. You can add more cream cheese, ounce by ounce, to get your desired consistency.
13. • To help prevent the Oreo mixture from mixing into the white chocolate/candy coat, melt small batches of chocolate/candy coat at a time.

(Photo & Recipe via Two Twenty One)