This was a great weekend of having family in our home. First my twin sister and her husband stopped in on their way to the beach, then our older daughter, Whitney got to come for the weekend while her husband was out of town. We had some special times talking, laughing, and of course, eating together. Leisure dessert on the deck, casual breakfast outside, grilled steaks and refreshing ice cream bars sum up a good bit of our food.
 |
| Sunday, before dinner picture |
 |
| Omelets, yogurt with blueberries, and Strawberry Bread (made by Whitney) for Saturday breakfast.
|
Whitney had requested lots of vegetables, so I tried to make some of her favorites incorporated into a few new recipes. One dish I made when we grilled steaks on Saturday was Roasted Vegetable Salad. This is a fabulous recipe! You could change it by adding whatever vegetables you like or have on hand. I used red potatoes, red onion, red peppers, fresh corn (I cut it off the cob before roasting, unlike the recipe), and tomatoes. I also toast the French bread cubes in a pan with the garlic then I add it to the cooked vegetables. It makes a lot, but don’t look for many leftovers! This is sooooo good!
Sunday dinner menu:
Mashed potatoes
Cooked Apples
Biscuits
You can see the smoke from the oil in the pan when I was browning the roast before church. Yep, the smoke detector went off..and off…and off… I told Whitney not to worry, “everything was okay in Mayberry!” Getting this roast ready for Sunday dinner was easy because you mix the herbs, rub them on the roast, then brown it on all sides and pop it into the oven. The recipe says to add red potatoes with it, but mashed potatoes had been requested. =)
Here’s the end result of the three alarm smoke detector roast…
It made a really rich gravy for the meat and potatoes. Isn’t that half the delight of a roast – all that good gravy? Mmmmm.
When your squash and zucchini start piling up in your garden this summer, here’s a super good (and easy) dish to make.
I’d posted this recipe recently, but the search on Blogger isn’t working too well, so I thought I’d re-post it for you. This is a great salad and change from Southern green beans, which we love, but it’s nice to have something different.
Um, hello, delicious! This dessert is from my Comfort Food Diet Cookbook. Not only is it decadent, but it’s so easy your 5 year-old could make it! The cake is 2 ingredients – a cake mix and a can of pumpkin. The pumpkin takes the place of the eggs and oil! It also makes it super moist, yet you cannot taste pumpkin – just yummy chocolate! Over the cake is instant pudding made mixed with reduced fat cream cheese. After that sits in the fridge a while, you top it with cool whip. I embellished each piece with a strawberry for color. This got rave reviews from all my guests! It made a 9 x 13 inch dish full, so I served it all weekend. No one complained! Five grams of fat and 200 calories seem impossible because it’s so good!
 |
| Gramma Cunningham joined us for dinner |
This weekend was so full of fun and blessings from the Lord. I got to visit Charming Charlie’s twice – once with my sis and once with my daughter. If you haven’t visited their store in the Johnson City Mall and you like jewelry, GO!
I also got to attend a decorator’s design class in Jonesborough with my daughter and a friend from church. Gracious Designs offers free classes on selected Saturdays throughout the spring and summer. What fun we had, and of course we came home ready to re-do our decor!
Then, of course, there was church on Sunday. Some of the blessings were pre-service prayer meeting with two sweet friends, Sunday school class with 13 precious children in attendance, the morning worship service with communion added, and visiting missionaries who have a zeal for Brazil. It was a truly special day. My cup is running over. How I thank the Lord for a blessed weekend!
How was your weekend, and what was cooking in your kitchen?
With love,