By Yasmin Sabir

Take a tasty trip down memory lane

Original article appeared on WomansDay.com.

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Spiced Pork Tenderloin with Sauteed Apples

Spiced Pork Tenderloin with Sautéed Apples

The sautéed apples make a great side dish on their own. This spice mixture would also make a wonderful rub for lamb.

Ingredients

3/8 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves

See More: The Best Superfast Recipes

Preparation

1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add

With the World Series just around the corner, it's time to pull out your best baseball eats and get ready to get your party on. Wait, what?! You don't have a recipe box of baseball-inspired food? Well just sit back, grab a beer, and flip on through our round-up of 7 incredibly fun, super-simple, and terrifically delicious baseball recipes. From baseball cupcakes to pretzel bats to a homemade Cracker Jack recipe that'll have you cheering, you're sure to find a new favorite here! - By Brooke McLay

MORE ON BABBLE

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Improving on the original while cutting out the caloriesSure, it's easy enough to walk into a mall and shell out $3 to $4 for a classic cinnamon roll at Cinnabon, but what if you could make a version at home that was better than the original and lower in calories? It sounds too good to be true.

Click here to see How to Make Your Own Cinnabon Classic Cinnamon Roll at Home

But Devin Alexander, author of Fast Food Fix and the Biggest Loser series of cookbooks, has done just that. She says:

"My version of the Cinnabon has also become the recipe in the book [Fast Food Fix] that I've used to prove to skeptics that, in fact, these [fast- food] recipes can be duplicated to satisfy cravings with a fraction of the fat and calories of their original counterparts. Though I believe many of the [other] recipes [in the book] truly duel the originals, this one happens to travel much better than many since it doesn't need to be hot. The rolls are just fine if they sit at room temperature for several hours."

Click here to Learn How to Make More Fast Food

Craving a little down-home comfort? Satisfy your soul with this delicious new twist on a Southern favorite - mac and cheese. This recipe's roots are classically Southern with the hearty addition of leeks and bacon.

Southern Mac and Cheese
Ingredients:

• 1/4 pound thick bacon slices, diced (about 4 slices)
  
• 2 medium leeks, cut into 1/2-inch rounds (about 1 cup)
  
• 1/3 (16-oz.) package uncooked cavatappi pasta
  
• 1 1/2 tablespoons unsalted butter
  
• 1 1/2 tablespoons all-purpose flour
  
• 1 cup milk, warmed
  
• 1/2 teaspoon dry mustard
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• Pinch of ground red pepper
  
• 1 cup (4 oz.) freshly grated 2-year-old aged Cheddar cheese, divided
  
• 1 egg yolk
  
• 1/2 cup freshly grated Gruyère cheese
  
• 2 tablespoons heavy cream
  
• 1/4 cup toasted soft, fresh breadcrumbs
  
  Preparation:
  1. Preheat oven to 375°. Cook bacon in a skillet over medium heat, stirring

Throw out that instant oatmeal, and just about everything you know about cooking hot cereal for breakfast.By Anne Mendelson

One popular parlor-game version of culinary history consists of guffawing over the details of an old recipe - for instance, these directions for oatmeal in the 1880 manual "Miss Parloa's New Cook Book and Marketing Guide" by Maria Parloa:

"Oatmeal, Indian meal [i.e., cornmeal] and hominy all require two things for perfection - plenty of water when put on to boil, and a long time for boiling. Have about two quarts of boiling water in a large stew-pan, and into it stir a cupful of oatmeal, which has been wet with cold water. Boil one hour, stirring often, and then add half a spoonful of salt, and boil an hour longer. If it should get too stiff, add more boiling water; or, if too thin, boil a little longer. You cannot boil too much."

RELATED: Buttermilk makes oatmeal special.

You can just hear the shrieks of "Oh, our funny old ancestors." After all, don't standard rolled oats take about 15 minutes to cook, "quick-cooking" and "instant" kinds much less?

For when the non-chefs among us want to impress the culinary-genius love of their loves.Note: this recipe was submitted to be the Next "Engagement Chicken." Find out how you can enter the contest.

So, I don't cook. Not really. I'm very good at "preparing" things, like salad. I'm also exceptional at cleaning up after a meal, which is why my relationship works so well. My fiance is a great cook, and thankfully, he loves to do it.

Every once in a blue moon, I get the urge to "cook," which for me means following a recipe. If you're like me-a non-chef-and want to make a delicious dish (that's not totally unhealthy, to boot) to show your love that you aren't ALL thumbs in the kitchen, I'd suggest this "See, I Can Actually Cook!" Stuffed Peppers recipe.

The recipe has been passed down through the family of a dear friend & can be made with ground beef, turkey or eggplant.

Ingredients:
1 onion, chopped
5 mushrooms, chopped
3/4 lb. ground beef, turkey or eggplant
1 can diced tomatoes
1 can tomato paste, small
1 jar tomato sauce/marinara sauce
grated Mozzarella cheese