He is Risen!!!

This would be a great side dish to your Easter Dinner today! I found it over at Back to the Cutting Board. Thanks, Emily for a great recipe - it was perfect paired with our ham awhile back!!!

Scalloped Pineapple

2 cups sugar
1 cup butter, melted (I didn't use a full cup)
1 20 oz. can crushed pineapple, undrained
3 eggs, beaten
4 cups finely torn, and packed down, white bread
2-3 tbsp. milk (I skipped this)

Preheat oven to 350 degrees. Cream together butter and sugar. Add crushed pineapple and mix well. Fold in the beaten eggs. Fold in bread and stir with wooden spoon until it’s all incorporated. Pour in greased 13×9 dish. Spread milk over the top to moisten. Bake about an 1 hour, until the edges start to get crispy and the top is a lightly browned. Let sit for 5-10 minutes before serving.

I found the neatest tip...

for the BEST CORN ON THE COB EVER!!!! I found it over on Feasting Friends. Missy found a new technique that will give you that "sweet taste" every time you make corn on the cob. The secret is just adding a few simple ingredients to your water!!! For years I've been boiling my corn in just plain ol' water! She says that if you try it this way - you'll never go back to just plain water ever again!!! I can't wait to put some corn on my menu for this next week!!! How 'bout you? What's your secret to making sweet corn?

Sweet Corn on the Cob

4 ears of corn
water (enough to cover the corn)
3/4 cup Heavy cream (or substitute with milk)
2-3 tablespoons sugar
2 tablespoons butter (optional and to add to the water)

Fill a large stock pot with enough water to cover the corn. Add milk, sugar and butter. Stir to mix. Bring to a boil, then add corn cobs. Reduce heat to a simmer and cook for about 8 minutes, or until just tender. Do not over cook or the corn will become tough. Also, never salt the water, as it also toughens the corn.

Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Enjoy!

As requested...

Sorry it took me so long to post this recipe!!! May is really crazy here at our house with all the year-end school events!! Hopefully June will be better. Of course we're leaving tomorrow for vacation! I'm sure I'll be back to posting in about a week. Until then here's that recipe I promised you, Kim!!!

No1here's Borracho Beans

In 1-2 Tbsp of oil sautee 1/2 jalapeno, seeded and minced, and 1/2 medium onion, chopped, until translucent.
Add 2 minced cloves garlic and satuee for another minute.
Add 3/4 can beer and boil for about 5-10 minutes (reduce/evaporate alcohol).
Add big can of pinto beans and half a can of water. Return to boil for 5-10 minutes.
Add chopped tomatoes and cilantro. Salt & pepper to taste. Simmer until ready to eat.

Memorial Day Fare...

We had this last night and it was very good! It was so different and unique that I had to share it with y'all! We had so much grilling going on and visiting with family at the same time, that we didn't get around to taking any photos! But this is exactly what it looks like. The photo and recipe both come from Southern Living - my favorite!!!

Grilled Potato Salad

8 bacon slices
4 medium-size red potatoes, cut into 3/4-inch cubes (I used 8 small russet)
1 large white onion, cut into 1/2-inch-thick strips (I used 1 red onion)
Potato Salad Dry Rub
Potato Salad Dressing
Garnish: chopped fresh parsley (I omitted this - not a parsley fan)

Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.

* We ended up grilling so much food, that to save time - I just put these in the oven at 400 degrees for 1 hour! They might have missed some of the smokey flavor from the grill, but still very good!!! Next time we'll throw them on the grill and see how they compare!

Potato Salad Dry Rub

2 tsp. salt
1 1/4 tsp. pepper
1 tsp. paprika
1 tsp. garlic powder
1/4 tsp. dried thyme
1/4 tsp. dried crushed rosemary
1/8 tsp. celery seeds

Stir together all ingredients. Store in an airtight container up to 1 month. Makes: about 2 Tbs.

Potato Salad Dressing

5 1/2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce

Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks. Makes: 1/2 cup

Country Bob's All Purpose Sauce...

Not too long ago I was contacted by Al Malekovic, who represents a small company called Country Bob's Inc. He said he'd like to send me, Tara, and Cindy two bottles of their All Purpose Sauce each, to try and then to do a review on them. Here's some history on the product first...



The sauce is named after it’s creator Country Bob Edson. Country Bob perfected his sauce recipe in 1968. After giving his sauce away to friends and family for years, he started selling it in 1977. The company describes the results as overwhelming. Country Bob’s Sauce was an instant hit! The company says that people who try the sauce become lifelong users. After we tried the sauce - we couldn't agree more!!! It's even wonderful straight out of the bottle!!!

We first used the sauce on Brats that we put on the grill! They were so awesome! I'm just sad we didn't get a photo of that. (We were too busy gobbling them up!)

Now for the next recipe...

Country Bob's Baked Beans

2 cans pork and beans
1/2 cup brown sugar
3 Tbs. Country Bob's All Purpose Sauce (or may substitute Spicy)
3 Tbs. dark syrup
1 small onion

Mix all ingredients in a 2 qt. casserole dish and bake at 375 degrees for 1 1/2 hours. Serves: 4-6


The Baked Beans were a little too sweet for my tastes, but that had nothing to do with the sauce! In fact, once on my plate I needed to pour a little more sauce over my beans to take away from the sweet. I would definitely use this sauce in baked beans again - I might just look for another recipe that has less sugar.

In case you didn't figure it out yet - we highly recommend Country Bob's!!! We are using this sauce again this weekend on some burgers!!! I can't wait!!! This sauce really is wonderful!!! You have to give it a try! Here's their website if you need to find a store location where they sell it, or if you just want to know about their other products they sell! Check out who their CEO is - I love Country Bob's even more!!!

Today is National Garlic Day...

If you don't have time to roast your garlic for an hour in the oven for garlic mashed potatoes - then you will love our recipe!!! We just throw our garlic in the water while the potatoes are cooking! These potatoes are really infused with flavor!

Garlic Mashed Potatoes

2 1/2 pounds potatoes, washed and peeled
6 cloves garlic, slightly smashed
1/2 cup unsalted butter, cut in pieces
1 (8oz) pkg. cream cheese, cut in pieces
1/4 cup heavy cream
salt and freshly ground pepper

Cut the potatoes in quarters, place them in a stockpot with garlic and enough water to cover. Boil them over high heat uncovered until soft. Drain and mash the potatoes and garlic with a potato masher. While hot, add the butter, cream cheese, heavy cream, and salt and pepper to taste. Whip until smooth.

Two Fun Favorites for the Kiddos!!!

Taco Chicken Fingers

3 boneless, skinless chicken breasts
1/2 cup mayonnaise
3 Tbs. milk
3 cups crushed tortilla chips
3 Tbs. mild taco seasoning
garnish: salsa, sour cream, guacamole

Preheat oven to 425 degrees. Cut each chicken breast into 1/2 inch strips. In a large shallow bowl, whisk mayonnaise and milk until blended and smooth. Place tortilla chips in a resealable plastic bag. Using a rolling pin, crush chips into fine crumbs. In another large shallow bowl, toss crushed tortilla chips with taco seasoning; mix well. Toss chicken strips first in mayonnaise mixture, then in crushed tortilla chips. Place on prepared baking sheet - do not overlap. Bake until just browned and chicken is cooked through, 10-12 minutes. Serve with salsa, sour cream, and guacamole. Serves: 8-10



In the background is Potato Slabs, that I found over on Amber's Delectable Delights. These were awesome!!! My entire family devoured them!!!

Another Family Favorite...

Paula Deen's Georgia Cracker Salad

• 1 sleeve saltine crackers
• 1 large tomato, finely chopped
• 3 green onions, finely chopped
• 1 1/2 cup mayonnaise
• 1 hard boiled egg, finely chopped

In a medium size bowl, crush the crackers, add all of the ingredients, mix well, and serve immediately. Prep time: 10 minutes Yield: 6 servings

* We usually have this with burgers in the summertime! Great poolside dish!!!
* You might add the mayo 1/2 cup at a time, to get just the right consistency. It can be a bit much - it depends on how rich you like your food!!!
* A little chopped celery might be nice added to this!

Trying this tonight...

White Cheddar-and-Squash Casserole
(myrecipes.com)

4 tablespoons butter, divided
1 medium onion, chopped
3 pounds yellow squash, sliced
2 teaspoons salt, divided
3/4 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (10-oz.) block white Cheddar cheese, shredded
2 tablespoons Italian-seasoned breadcrumbs
Garnish: chopped fresh parsley


Melt 2 Tbsp. butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, 1 1/2 tsp. salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender. Remove from heat; drain well. Melt remaining 2 Tbsp. butter in a saucepan over medium-high heat; whisk in flour until smooth. Whisk in milk. Bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat; whisk in cheese and remaining 1/2 tsp. salt. Gently stir together squash and cheese mixture in a large bowl. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle breadcrumbs evenly over top. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired. Serves: 6-8

Tonight I'm serving this with Pork Tenderloin, Fresh Green Beans with Bacon, and Hot Rolls. YUMMM....

Broccoli Salad

This is another fave of ours from Mama Nise. She makes this all the time and even my 9 year old devours it!!! I wish I had a picture to post but I don't....so, trust me, it's delish!

5 cups Broccoli florets, cut into bite sizes
1/2 cup chopped onion
1/2 cup golden raisins, we use Craisins
1 cup low fat mayo
1/4 cup sugar
3 Tbsp vinegar

Put the first 3 ingredients into a bowl and set aside. In a separate bowl add the next three ingredients and whisk together until creamy. Pour the mayo mixture in with the broccoli mix and stir together. It's better if you can chill it for about 30 minutes but if not just dig in!

** I think Mama Nise adds pecans to her's too. But honestly I don't add anything but the broccoli and the mayo mix and it is still awesome!!
ENJOY!!

Taste Test Results and New Menu...

Well, with all the new recipes that I tried over the last couple of weeks, the only one really worth mentioning was the Braised Beef with Sun Dried Tomatoes! I was a little worried about the sun dried tomatoes over powering the dish, but it didn't. It was a very nice compliment to the rest of the flavors. We gave it 5 stars all around and it definitely made our "keeper list"!!!

Well, I've been sick with a cold this week, so I apologize for the lateness on my menu for this week. Any ideas for next week's meals??? Please... my head still hurts!!!! ;) lol...

Monday - Leek and Potato Soup, crusty bread

Tuesday - Aunt Linda's Chicken & Spanish Rice One-pot meal, tortillas

Wednesday - Baked potatoes & BBQ

Thursday - Real Mom's Enchilada Style Burritos, Salsa Salad, and tortilla chips

Friday - Hearty Paprika Stew, and rice

Saturday - Ham, Cracker Barrel's Green Beans, Rolls, and Real Mom's Cheesy Potatoes

Sunday - Ham and Potato soup with leftover ham

Dinner with the family...

We had my husband's brother, his wife, and their kids over for dinner last night. We all had a great time - nothing like good food and great company! :o) We've enjoyed this meal a few times this summer, so I figured I should just go ahead and post it. Please give them try and let us know how you like them! Happy eating...

Grilled Buttermilk Chicken

1 quart buttermilk

1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes). Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold. Serves: 6

NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill. *We used all drumsticks. **We also found that it's important to keep the skin on - you can always pull it off afterwards, if your chicken gets too dark.

Red Skinned Potato Salad

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Serves: 12



We also had a pot of pinto beans with homemade salsa on top, my cheddar beer bread, and even some mac-n-cheese for the kids who didn't like potato salad.

Hot Fudge Ice Cream Bar Dessert

16 oz. chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
yield: 18 servings

⊕⊕⊕

Baked Potatoes

I hunted and have used this recipe many times....you can never go wrong, this is my most favorite way to make a baked potato!!!!! Check it out, you won't be disappointed!!!!

Aunt Billie's Mexican Vermicelli...

This was one of my favorites growing up as a child. When I got married and moved off to England - I quickly called Aunt Billie for this recipe. She is married to a Hispanic man and cooks authentic Mexican food everyday - even for lunch! My fondest memory of her is standing over her hot stove making homemade tortillas. The only hard thing about this is there's no real recipe - she does a little of this and a little of that!!! ughh... That's a really cruel joke to play on a recipe-follower like myself!!! ;) So, here goes... bare with me...


You crunch up the vermicelli noodles to 1/2"-1" or 1-2 little boxes of the noodles, sized just right. Melt grease in a pan - just enough to cover the bottom of your pan. You stir the noodles and cook until brown. Baby them so they don't burn!!! Once your noodles are brown, add a couple cups of water - just enough to cover your noodles. Season your noodles at this point with garlic powder or fresh garlic if you prefer, cumin, salt, and pepper. I wouldn't go too crazy with your spices - you can always add more at the end. Put the lid on and simmer on low. Once the water is gone add one can of whole tomatoes, cut up. Now it's time to taste and adjust your seasonings if you need to. Don't be afraid of the Cumin!!! Go ahead - give a couple more shakes! Besides the noodles, this is the most important ingredient!!!

Serve with Guiso or whatever you prefer. Since we're all visual eaters/cooks I promise to post a photo as soon as I can!!!

Grilled Spicy Citrus Ribs...

No1here made these ribs this weekend and they were the BEST that I have ever tasted in my life!!! They had such a unique flavor! For the recipe, head on over to Simply Recipes. Thanks Elise! :o)


We also had Summer Potato Salad, Beans, and Cheddar Beer Bread .



Kathy's Cheddar Beer Bread


1 (12 oz.) can beer, I prefer lager or a similar light beer
1/2 cup sugar
3 cups self-rising flour
1 cup of Sharp Cheddar Cheese, shredded
Butter, not margarine

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Mix all ingredients well and place in pan. Bake for 1 hour. Every 10 minutes butter top of bread with small pieces of butter.

Yield: 1 loaf


** If you don't have self-rising flour - add 2 tsp. salt and 2 Tbs. baking powder to 4 cups flour. Mix well. Keep left over flour in freezer for next time.

Bunko Recipes...

Well, Bunko is at my house this month. I've got lots of goodies planned!!! Here ya go Tara - hope this helps you plan your points!!! ;) See my menu for week 9 down below for the full Bunko menu!

Baked Brie with Mushrooms and Almonds

2 tablespoons butter
1 teaspoon crushed garlic
2 tablespoons slivered almonds
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brandy
1 teaspoon dried tarragon
1 (8 ounce) wedge Brie cheese, coating removed

Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon. Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.



Baked Vidalia Onion Dip

3/4 C. finely chopped Vidalia onions -- (3/4 to 1)
1/2 C. mayonnaise
1/2 C. grated sharp cheddar or swiss cheese
1/8 t. Tabasco sauce -- (1/8 to 1/4)
1/4 C. grated Parmesan cheese (not the powder!)
paprika -- to taste

Preheat oven to 350°F.
Mix onions, mayonnaise, cheddar or swiss cheese and Tabasco.
Spread into small baking dish or pie plate. Top with Parmesan cheese and sprinkle with paprika to taste. Bake in preheated oven at 350°F. for approx. 30 min. Serve warm with crackers like Wheat Thins, Triscuits, etc. For our group of 12 ladies - I will be doubling this recipe!

Roquefort Pear Salad

• 1 head leaf lettuce, torn into bite-size pieces
  
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste
  

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

White Chicken Lasagna

1 large can cream of chicken soup
1 cup whole milk
1 tsp. Italian seasonings
1 cup butter
2 cups diced green onion
1 cup diced celery
1 clove minced garlic
1 pound cream cheese
2 cups cottage cheese
2 cups cooked, shredded chicken breast
1 small can diced pimento
12 cooked lasagna noodles
2 cups shredded Monterey Jack cheese

Mix chicken soup, whole milk, and Italian seasonings in a bowl and set aside. Saute the celery, green onion, and garlic in the butter in a skillet. Then combine the cream cheese, cottage cheese, shredded chicken, and pimentos with the rest of the above ingredients. Then layer mixture and noodles filling your oblong pan, ending with the Monterey Jack on top. Bake at 350 degrees for 25 to 30 minutes.

Luscious Slush Punch

• 1-1/4 cups white sugar
• 3 cups water
• 1 (3 ounce) package strawberry flavored gelatin mix
• 1/2 (46 fluid ounce) can pineapple juice
• 1/3 cup lemon juice
• 2 cups orange juice
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. (serves:25)
   

Southern Fried Cabbage

I made this last night for our "money luck" for the new year and I got so many compliments on it! It's really scrummy!

Southern Fried Cabbage

Keepers for a fortnight...

If anyone knows me - they know I absolutely HATE going to the grocery store!!! So, I usually try to shop for two weeks at a time. So, I'll go ahead and post my menu for the next two weeks in a minute, before I end up loosing my Weekly Planner sheet!!! ;)

Here's some "keepers", that we've made over the years, from AllRecipes. We'll be having these over the next couple of weeks, or as the Brits say - a fortnight...

Basil Shrimp

INGREDIENTS

• 2 1/2 tablespoons olive oil
• 1/4 cup butter, melted
• 1 1/2 lemons, juiced
• 3 tablespoons brown mustard
• 1/2 cup minced fresh basil
• 3 cloves garlic, minced
• salt to taste
• white pepper
• 3 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Grilled Asparagus

INGREDIENTS

• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

DIRECTIONS

1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Souvlaki

INGREDIENTS

• 1 lemon, juiced
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 teaspoon dried oregano
• 3 cloves garlic, crushed
• 4 pounds pork tenderloin, cut into 1 inch cubes
• 2 medium yellow onions, cut into 1 inch pieces
• 2 green bell peppers, cut into 1 inch pieces
• skewers

DIRECTIONS

1. In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
2. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
3. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

We usually have this one night and then use the leftover meat for Gyros with Tzatziki sauce!




Spaghetti Casserole
(this comes from Fifi! It's an easy meal that tastes great and the kids love it!)

I can't find my recipe but basically you cook your spaghetti noodles, drain, and then stir in the spaghetti sauce of your choice. You then layer half of that in a casserole dish, then put a full container of sour cream next, then the rest of your noodles and sauce, then top with cheddar cheese. Pop it in the oven until heated through and just beginning to brown on top.

A Christmas Teaser...

for my in-laws. We are excited that Gram and Grumpy will be coming to our house this year!!! :o) So, to make sure they don't change their minds - I thought I'd tempt their taste buds all the way to Tomball!

This is our special meal we have every Christmas season. It's kind of expensive, but sooo worth it!!!

Beef Tenderloin With Roasted Shallots
Creamy Au Gratin Potatoes

Tara's Menu

Monday - Baked Pork Chops (I don't really have a recipe for this, but they turn out really good...I just salt and pepper 4-6 pork chops and fry them in a pan with a little oil until brown. When all the chops are browned I put them in a glass baking dish. Then I take a packet of pork gravy mix and mix it with 1 cup water, and put it in the pan that I just browned the chops in scraping all the bits off the bottom of the pan. I add some chopped, fresh mushrooms and pour the gravy mix on top of the chops and mushrooms. **Sometimes I add 1/4 cup of white wine** Bake in 350 degree oven for 45 mins., and the meat will melt in your mouth!!!!!) We like our chops with mashed potatoes and veggies.
Tuesday - Sausage with beans and cornbread
I like this recipe for beans: http://allrecipes.com/Recipe/Terrys-Texas-Pinto-Beans/Detail.aspx (the only thing I do different is I don't add the jalapeno or green salsa and it still turns out good!)
Wenesday - Tuna helper ( Football game night, need something quick)
Thursday - Chicken Marsala (New recipe... I will let you know how I like it)