Knott's Berry Farm Shortbread Cookies

Knott's Berry Farm Copycat Recipe

1/2 cup butter, softened
1/3 cup sugar
1/4 teaspoon almond extract
1 cup bread flour
1/4 cup raspberry jam (or other jam you like)

Preheat oven to 350 degrees. Combine the butter, sugar, almond extract, and flour in mixer bowl.
Mix until well blended and forms a ball.  Roll into 3/4 inch balls and place on an ungreased cookie sheet. Make an indentation on top of each cookie with your thumb and fill with 1/2 teaspoon of jam.
Bake 9 minutes. Let cool and enjoy. The recipe makes about 2 dozen cookies.

Knott's Berry Farm Meatloaf

Knott's Berry Farm Recipe

1 pound ground beef
1 pound hot sausage
1 small onion, chopped
1 large carrot, grated
3 eggs
1 package saltine crackers, crushed
1⁄4 cup ketchup
1⁄4 cup Worcestershire sauce
1⁄2 cup ketchup
1⁄2 cup mustard
1⁄3 cup brown sugar, packed

Mix together  the ingredients from ground beef to Worcestershire sauce. Shape into 2 small loaves or 1 big one.

Mix together the ketchup, mustard and brown sugar. Pour this mixture on top of the meatloaf. Bake at 350 for 1 hour and 15 minutes.

Knott's Berry Farm Triple Berry Refresher

Knott's Berry Farm Recipe

1 (12 oz.) can evaporated milk or regular low fat milk
1 cup plain low fat yogurt
1/2 cup Knott's Berry Farm Boysenberry Preserves
1/2 cup Knott's Berry Farm Seedless Blackberry Jam
1/2 cup Knott's Berry Farm Strawberry Preserves
12 ice cubes

Combine all the ingredients in blender; blend until smooth. Strain to remove seeds, if desired.
Makes 2 servings.

Knott's Berry Farm Raspberry Salad

Knott's Berry Farm Recipe

Raspberry Vinaigrette:
1/3 cup Knott's Berry Farm Seedless Red Raspberry Jam
1/3 cup white vinegar
1 cup canola oil

4 cups torn Boston lettuce
4 cups torn red leaf lettuce
1 medium onion, thinly sliced
1 cup fresh raspberries
3/4 cup chopped walnuts, toasted

Combine the jam and vinegar in blender or food processor; process 20 seconds. With motor running, gradually add oil in slow, steady stream.

Combine all the salad ingredients.  Toss gently. Serve salad with the dressing. Makes 12 servings.

Opryland Hotel Sweet Tea Brined Pork Tenderloin

Opryland Hotel Recipe

2 pounds pork loin
8 cups sweet tea
1/2 cup sea salt
1/2 cup Dijon mustard
2 tablespoons light brown sugar
1 teaspoon minced garlic

Brining: Whisk together the sweet tea and salt in a large container. Pour into a one gallon Zip Loc bag. Add the pork and brine in the refrigerator for at least 8 hours.

Cooking: Remove the pork from the original Zip Loc bag. Discard the remaining liquid. Blot the meat dry with a paper towel. Whisk the mustard, brown sugar and garlic together in a small bowl.
Put pork loin into a second bag. Close the zipper and shake. This should leave you with an even coat of mustard and brown sugar covering the entire pork loin well. Roast in the oven until done.