Roast Pork Loin with Crumb Crust

1 (4 1/2-lb.) boneless pork loin, trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup fine, dry breadcrumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped garlic
2 tablespoons coarse-grained Dijon mustard

Sprinkle pork loin with salt and pepper. Place pork loin on an aluminum foil-lined broiler pan.

Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.

Bake at 425° for 15 minutes; cover loosely with aluminum foil. Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 10 minutes before slicing.

Sausage and Apple Stuffing

16-oz bag stuffing cubes
6 tbsp unsalted butter
1 lb. sage breakfast sausage
1 medium onion, chopped
2 cooking apples, peeled, cored, and chopped
1/2 tsp dalt
3 cups chicken broth
2 eggs, beaten

Preheat oven to 325.

Put the stuffing cubes in a large bowl and set aside. Butter a 3 quart casserole dish.

Melt 2 tbsp of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it is dry. Add the sausage and the pan drippings to the stuffing cubes.

Melt the remaining butter in the pan. Add the onion, apple, and salt. Cook intil the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs. Loosely pack the dressing into prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle 2 tbsp melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

Loaded Baked Potato Casserole

1 (22-oz.) package frozen mashed potatoes
1 (6.5-oz.) container garlic-and-herb spreadable cheese
1/2 cup milk
4 cooked bacon slices, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 oz.) shredded Cheddar cheese
Garnish: chopped fresh chives

Prepare potatoes according to package directions.

Stir in spreadable cheese and next 4 ingredients; stir until blended. Spread mixture on bottom of a lightly-greased 11- x 7-inch baking dish; top with Cheddar cheese.

Bake at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

Honey Glazed Carrots

1 (2-lb.) bag baby carrots
2 tablespoons butter
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon salt object
1 tablespoon chopped fresh mint
Freshly ground pepper to taste

Bring carrots and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and cook 15 to 20 minutes or just until carrots are tender. Drain.

Melt butter in a large skillet over low heat; stir in sugar, honey, and salt. Add carrots, and cook, stirring constantly, 5 to 8 minutes or until carrots are glazed. Sprinkle with mint and pepper to taste.

Makes 6 servings

Sausage Balls

These inspired a song by my brother Zak, something about "Balls of Meat" to the tune of Jingle Bells. These are my favorite holiday food. I could eat my weight in them.

3 cups Bisquick
1 lb. pork sausage
4 cups shredded cheddar

Combine all ingredients. Coat baking sheet with cooking spray. Roll into 1 inch balls. Bake at 350 for 20-25 minutes. Remove immediately from pan.