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Monday, May 13, 2013

What's Cookin' in the Parsonage?

Happy Monday, Y'all!  I'm back home from vacation!  These past couple of weekends have been full of blessings!  From attending a Legacy Breakfast at BJU with our Alli, to then watching her receive her Bachelor of Science Degree the next weekend, my cup has been full and overflowing!





For our family, celebrations are connected with good food!  For both events, this held true!  Since both of those events happened in Greenville where our other daughter, Whitney and her husband live, she was sweet enough to host the Sunday dinner the first weekend, and then the graduation party the next.  Whitney loves to cook, and it's obvious when you eat anything she makes!  She loves to try new recipes - even on guests (wonder where she learned that?!).  She made a Pork Tenderloin in the crock pot for a Sunday after church dinner.  The recipe is a keeper.  The meat was tender, and the sauce it was cooked in made it flavorful and worthy of seconds!






Simply called Slow Cooker Pork Loin, Whitney found this on My Blessed Life's blog.  What could be easier than pouring a six-ingredient sauce over top of a pork loin and turning on the crock pot?  Um, not much!  Whitney served this with mashed potatoes, green beans and biscuits.  Here's the recipe:
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Slow Cooker Pork Loin

  • 1 5 lb boneless pork loin roast
  • 1 cup organic apple juice
  • 2 teaspoons garlic powder
  • 1 teaspoon real salt
  • 1/2 cup honey
  • 1 tablespoon dijon mustard
  • 1 teaspoon balsamic vinegar
Place pork loin roast in slow cooker fat side up. Pour in the apple juice. Generously sprinkle garlic powder over the roast. Add salt. Mix honey, mustard and vinegar together and pour on top.
Cover and cook on low for 8-10 hours.
Our lovely hostess!
For the graduation party, we decided on Mexican - it's our favorite!  I did chicken fajitas and Whitney did a Corn Casserole and a layered fruit salad.  Both were outstanding.  Take a look at this fruit dish!

She served it with a creamy dip that was amazing.  Again, this was from My Blessed Life:

Honey-Yogurt Fruit Salad Dressing

  • 2 cups plain yogurt
  • 1/2 cup honey 
  • 1 tsp. vanilla
  • 1/2 cup half & half {You can use milk.}
In a bowl, whisk yogurt and honey together. Add vanilla and mix well.  Add half & half and stir well.  Pour dressing into a small pitcher or jar, cover tightly and store in the refrigerator.
You may think that the dressing isn’t thin enough with only 1/2 cup half & half or milk, but after it’s refrigerated for a few hours the consistency will be much thinner and perfect for pouring over fresh fruit!

The Corn Casserole was from Paula Dean and it was as good as any of Paula's recipes always are!


Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.


Here's a peek at some of the party attenders and the Pinteret inspired decorations...


Alli, Her future mother-in-law and Andrew, her fiance'.



Cute little straw holder that matched perfectly (found at the Dollar Store!)

What things have you been celebrating this spring?  Any great recipes connected to your parties?
With love from my parsonage kitchen,

3 comments:

Alli Cunningham said...

Well now I'm hungry. Let's celebrate again!

Whitney said...

my favorite line: "in our family, celebrations are connected with good food." So true! Just call us the four foodies! =)

thanks for your sweet words about my cooking...I had the most excellent teacher!

Denise said...

Ok, Alli, come home and we will. I have cupcakes...in the freezer! :) surprised?

Whitney, Four Foodies sounds like a good name for your new blog! You write it-I'll follow!