This is the beautiful morning I woke up to yesterday. . .
This time next week that tree will probably be bare. ~Sigh~ I can enjoy its beauty today, though!
When I look at the seasons changing, I have to believe that God likes variety. I do too! I get tired of hum-drum, so I love variety in lots of things, but especially my menu. I pulled out a few tried and true things for Sunday dinner yesterday, but I mixed it up with some new recipes.
|This picture isn’t pretty, but you’re seeing the browned roast and the apples that have cooked and turned the same color as the meat. The meat fell apart from the slow cooking. =)|
Harvest Pork Roast
I will refer to these Rosemary Roasted mashed potatoes as “smashed potatoes” because that’s really what you do with them. They are roasted in the oven, then smashed with a masher. So they’re not a smooth consistency like mashed potatoes would be. The addition of the sour cream, Parmesan cheese, green onion and garlic make these delicious. This is a great alternative way to have “smashed” potatoes for Sunday dinner. I had them in the oven set with the timer, so when I got home all I had to do was dump them off the baking sheet into a bowl with the other ingredients. They were very good and very quick!
I make this pie every couple of years. Why not more often? I love it too much! Cream pies are just heavenly! This is my favorite recipe for this particular pie! A dear friend gave it to me years ago, and I’ll share it now with you….
Peanut Butter Pie
To keep the pie shell from shrinking, I put a piece of waxed paper in the crust, and use dried beans to weigh it down. I take them out about 10 minutes before it’s finished so the bottom of the crust can get browned.
From my parsonage kitchen,