Grilled Pork Tenderloin with Squash Medley

by Kim, courtesy of Southern Living Magazine April 2011

1 lb pork tenderloin
2 tsp salt, divided
3/4 tsp pepper, divided
2 Tbsp dijon mustard
1 Tbsp chopped fresh thyme
1 Tbsp olive oil
1 Tbsp honey
1 garlic clove, minced
2 yellow squash
2 zucchini
1 tsp olive oil
1 tsp fresh thyme leaves

Preheat grill to 350 to 400 degrees (medium high heat).

Sprinkle pork with 1 tsp salt and 1/2 tsp pepper.  Combine mustard and next 4 ingredients.  Rub mustard mixture on pork; cover and let stand 10 minutes.

Preheat oven to 450 degrees.  Cut squash and zucchini in half lengthwise, and then into 1/2 inch slices.  Toss with 1 tsp olive oil and remaining 1 tsp salt and 1/4 tsp pepper.  Place on aluminium foil lined pan and bake 20 minutes or until tender.

Meanwhile, grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees.  Remove from grill; cover with foil, and let stand 10 minutes.  Slice pork and serve with squash medley.  Sprinkle with thyme.

Baked Macaroni and Cheese

by Kim

Joy Whithaus found this on allrecipes.com and it is delicious!

8 oz elbow macaroni, cooked and drained
8 oz shredded sharp Cheddar cheese
12 oz small curd cottage cheese
8 oz sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees.

In 9x13 inch baking dish, stir together cooked macaroni, Cheddar cheese, cottage cheese, sour cream. Parmesan cheese, salt and pepper.

In a small bowl, mix together bread crumbs and melted butter.  Sprinkle over macaroni mixture.

Bake 30 to 35 minutes, or until top is golden.

Squash Casserole

by Kim

4 lb yellow squash, sliced
1 large sweet onion, finely chopped
1 cup freshly shredded Cheddar cheese
1 cup mayonnaise
2 Tbsp chopped fresh basil
1 tsp garlic salt
1 tsp freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh bread crumbs, divided
1 1/4 cups freshly shredded Parmesan cheese, divided
2 Tbsp butter, melted
1/2 cup crushed French fried onions

Preheat oven to 350 degrees.

Cook yellow squash and onion in boiling water to cover in a dutch oven 8 minutes or just until veggies are tender; drain well.

Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup bread crumbs, and 3/4 cup Parmesan cheese.  Spoon into a lightly greased 13x9 inch baking dish.

Stir together melted butter, French fried onions, and remaining 1 cup bread crumbs and 1/2 cup Parmesan cheese.  Sprinkle over squash mixture.

Bake at 350 degrees for 35 to 40 minutes or until set.

Crock Pot Creamed Corn

by Kim

1 cup milk
1 cup heavy cream
2 Tbsp sugar
3/4 tsp salt
2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 cup Wondra quick mixing flour
3 16oz pkgs frozen corn, thawed and drained
1/4 cup grated Parmesan cheese

In a slow cooker, whisk together first seven ingredients until smooth.
Stir in corn.
Cook on High setting 3 to 3 1/2 hours, stirring once or twice until bubbly and thickened.

Avacado-Tomato Toss by Kim

courtesy of Southern Living Magazine, August 2009

1/3 cup chopped fresh cilantro
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh lime juice
1/2 tsp salt
2 cups halved cherry tomatoes
1/3 cup thinly sliced red onion
2 medium avocados, halved and cut into chunks
4 large romaine lettuce leaves, shredded

Whisk together first 5 ingredients in a large bowl. Add tomatoes, red onion, and avocados, gently stirring to coat. Serve over shredded lettuce.

The Perfect Baked Potato by Lisa

For so long, I could never get baked potatoes right. One day, I decided to make them for a friend, and I was determined to figure out the secret to these things. I read up on baked potatoes on the Internet, and I found it! I've always been taught to wrap the potatoes in aluminum foil and bake. Apparently, this steams instead of bakes them, and the result is an entirely different texture. Away with the foil! After scrubbing your spuds (scrub good if you want to eat the yummy skin this method will produce), rub the potatoes in olive oil and roll in Kosher salt. Bake at 400 degrees for about 45 minutes to an hour and a half depending on the size of your potato and the type of oven you are using. That is it! Enjoy your perfect baked potato!

Creamed Corn by Kim

1 cup milk
1 cup heavy cream
2 Tbsp sugar
3/4 tsp salt
2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 cup quick-mixing flour, such as Wondra
3 (16 ounce) pkgs frozen whole kernel corn, thawed and drained
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley (optional)

In a 3 1/2 quart electric slow cooker, whisk together milk, cream, sugar, salt, Worcestershire sauce, cayenne pepper, and flour until smooth. Stir in the corn.
Cover and cook on the high heat setting 3 to 3 1/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley.

Garlic Cheese Grits by Lisa

1 cup grits
1/2 medium onion, minced
4 cloves garlic, minced
1 tbs. butter
2 eggs, lightly beaten
8 ounces (2 cups) shredded sharp cheddar cheese
1 tsp. salt
1 tsp. paprika
1/2 tsp. Tabasco pepper sauce

Directions:
1. Heat oven to 325. Spray a 9x13 baking dish with non-stick cooking spray.
2. Chop onion and garlic very finely to mince; set aside.
3. Bring 4 cups water to a boil in a 3-quart saucepan. Stir in grits. Reduce heat to Med.-Low and cook 5-7 minutes or until thickened; stir occasionally. Remove from heat.
4. While grits cook, melt butter in a small skillet over Medium heat. Saute onion and garlic in butter 5-7 minutes or until softened.
5. Add onion mixture, beaten eggs, cheese, salt, paprika, and pepper sauce to grits; stir to blend and pour into prepared dish.
6. Bake 45-55 minutes or until lightly browned and just firm in center. Let stand 5-10 minutes before serving.

Squash Puppies (By Lisa)

3/4 cup self-rising cornmeal
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
6 yellow squash, cooked and mashed
1/2 cup buttermilk
1 small onion, minced
1 large egg
Vegetable oil

1. Combine first 5 ingredients in a large bowl.
2. Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.
3. Pour oil to a depth of 1/2 inch into a deep cast-iron skilled; heat to 350.