Rosemary Apricot Pork Tenderloin
Preserves, rosemary and garlic glaze roasted pork tenderloin. Serve over creamy polenta with brussels sprouts.
St. Valentine’s Irish Creme Mists
Combine the ice cream, creamer, liqueur, whiskey, and whipped cream in a blender container and puree until smooth. Pour the mixture into two tall glasses…