Happy 5th birthday, Danny!

Some recipes

People have been asking for these, so here we go:

Roast pork (brining it over night makes this roast so juicy, even if you end up having to cook it a little longer than planned)

1 cup water
1/4 cup each salt and sugar
1 heaping Tbsp pickling spices
3 cups apple juice or water
4 1/2 pound pork loin roast
1 Tbsp vegetable oil

1. The day before making roast, boil 1 cup water in a 2-qt saucepan. Stir in the salt, sugar and pickling spices. Bring to boil and cook 1 minute or until sugar dissolves. Remove from heat. Cool 5 minutes.

2. Add apple juice to pickling liquid. Combine brine with pork in large ziptop bag or lidded container. Refrigerate overnight.

3. Heat oven to 375 F. Remove pork from brine, rinse and pat dry with paper towels. Rub oil over entire pork.

4. Heat a large skillet over medium-high heat. Place pork in pan and cook all sides until browned. Transfer to a roasting pan and cook for 55 to 60 minutes or until temperature reaches 155 F. Remove from oven; cover with foil. Let rest 15 minutes.


Holly's Cream Cheese Dessert

2 cans crescent rolls
2 blocks cream cheese
1 cup sugar
1 egg

Topping:
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup chopped nuts (optional)

Combine cream cheese, 1 cup sugar and egg in medium bowl. In greased 9X13 pan, flatten one can of crescent rolls, pinching perforations. Spread cream cheese mixture onto crescent rolls. Top with other flattened can of crescent rolls. Mix ingredients for topping in a small bowl and sprinkle on top of crescent rolls. Bake in 350 F oven for 30 minutes.

Enjoy!