Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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Fruit with White Wine and Mint

I love dessert!  We don’t have it all the time, but I feel better if I have something special to serve after dinner.  It’s a challenge when you are trying to cut sugar and flour from your diet.

I found this recipe in Everyday Italian by Giada De Laurentiis.  This is one of her older cookbooks but it has been a favorite of mine for years.

When I first saw the recipe I thought it would be a good, but I never imagined just how delicious it would be.  I substituted Splenda for the sugar & it was GREAT!!!  It’s such a refreshing summertime recipe!  I think I’ll make it again later this week when I visit my mom.


Fruit with White Wine and Mint
  • 1¼ c. dry white wine
  • ⅓ c sugar or granulated no calorie sweetener
  • 1 tbsp. chopped fresh mint
  • 5 c. mixed fruit (I used cantaloupe, honeydew, green grapes and strawberries), grapes halved, strawberries quartered, melons cut into bit size pieces
  1. In a small saucepan, bring the wine and sugar to a boil, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat and stir in the mint.
  2. In a large bowl, combine the fruit. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.
  3. Transfer the fruit mixture to serving bowls and serve chilled.
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