Posted on 23 December 2010 by KWBG
1 pork tenderloin (1 lb.)
1/4 cup KRAFT CATALINA Dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey
Heat oven to 425ºF. Brush meat with 2 Tbsp. dressing. Mix dry ingredients; rub onto meat. Place in pan. Mix remaining dressing and honey; set aside. Bake 25 min. or until meat is done (160ºF), brushing with dressing mixture after 15 min. Remove meat from oven; cover with foil. Let stand 5 min. before slicing.
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
16 OREO Cookies, coarsely crushed (about 1-1/2 cups), divided
1-1/2 cups cherry pie filling
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumb
Plum Pudding Cake by BDM
Mix: 1 c flour
½ c granulated sugar
2 t baking powder
¼ t salt
Beat in until smooth: ½ c milk
3 T vegetable oil
Pour into ungreased 8 by 8 by 2 inch pan.
Top with 2 c sliced fresh red plums. (about 4)
Mix: ½ c brown sugar
1 t cinnamon
Sprinkle over the plums.
Boil 1 c water and pour over top.
Bake at 350˚ for 60 – 70 minutes or until
wooden pick inserted in center comes out clean.