Cinnamon Spread Copycat Recipe

 Cinnamon Spread Copycat Recipe 

This Cinnamon Spread tastes just like the original made by Imperial. This was discontinued a number of years ago and this recipe is a perfect copycat of the original Imperial Cinnamon Spread. This was my daughters favourite breakfast, Cinnamon Spread melty goodness on toast. 

1 cup Imperial margarine 

1 tbsp cinnamon 

1/2 tsp cardamom 

1/4 cup icing sugar 

1/4 cup brown sugar 

1 tbsp vanilla extract 

Add all ingredients to a small mixing bowl and whip until smooth. 

Store in an airtight container in the fridge for a few weeks. 

Pierogie Soup

 Pierogie Soup

This is a tasty soup that uses frozen Pierogies or your own if you prefer. It’s quick and easy. The pierogies release the potato filling and thicken the soup.  Add crispy bacon to amp up the flavour. 

15 oz pierogies, frozen & partially thawed 

2 tbsp butter 

1/2 cup chopped onion

1 cup cabbage, finely chopped, packed 

OR

1 bag coleslaw mix 

3 1/2 cups chicken broth 

1 tsp garlic powder 

1 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1 cup milk

1 cup old cheddar cheese, shredded 

1/2 lb bacon (Optional)

Cut each partially thawed pierogie in half lengthwise, then 3 times across so each pierogie will be cut into 8 pieces. 

In a soup pot , melt the butter over medium heat. Add the chopped onion and cabbage and sauté for 5-7 minutes until onions are translucent. 

Add the cut up pierogies, chicken stock, garlic powder, salt, paprika and pepper.  

Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally. 

Add the milk and cook stirring over low heat until heated through, approximately 5 minutes. Add cheese, stir to melt and remove from heat.  

If adding bacon, cut into small pieces and sauté until crispy.  Add as a topping when serving. 

Air Fryer Pork Tenderloin

 Air Fryer Pork Tenderloin 

Pork tenderloin marinated in a Dijon mustard sauce and air fried to create a perfect dinner. 

1 pork tenderloin 

1/2 cup olive oil

3 tbsp soy sauce 

2 cloves garlic, minced 

2 tbsp brown sugar 

1 tbsp Dijon mustard 

Salt & pepper to taste 

Mix the olive oil, soy sauce, garlic, brown sugar, Dijon mustard, salt and pepper in a zippered bag. Add the pork tenderloin, coating well and refrigerate for 30 minutes or overnight. 

Preheat air fryer to 400 degrees for 3 - 5 minutes. 

Remove the pork tenderloin from the bag and place in the air fryer. Cook for 17 to 25 minutes, turning every 5 minutes until internal temperature reaches 145 degrees F.  Cooking times will vary based on the size of your tenderloin. 

Allow the tenderloin to rest for 5 minutes, slice into medallions and serve.