Family · General

{Sunday Funday}

Summer weekends always seem to be so crazy busy! And this weekend was no exception as my family was in town. After a fun afternoon/night with my family, my parents spent the night at my house on Saturday. On Sunday morning I went to Lutheran Church of Hope with my parents to check out my brother’s church. Can’t believe how huge Hope is! It reminds me a lot of Willow Creek in Chicago, where I attended when I lived downtown Chicago. There was an excellent sermon, and I even saw a few people I knew!

After church I rushed home to get cookin’. Because I had family in town, I wanted to take the opportunity to cook a killer lunch for everyone, as cooking is something I LOVE to do when I have the time. Lunch consisted of grilled pork chops, garlic parmesan knots, twice baked potato casserole and sweet corn. Yum! Check out the photos and some recipes below.

Garlic Parmesan Knots
Twice Baked Potato Casserole

After lunch I spent some time outside soaking up the glorious weather! It almost felt fall-like, although I am not ready for summer to end quite yet. I think I got some good sun and really enjoyed relaxing for an hour.

Easy Parmesan Knots [Recipe from Real Mom Kitchen’s blog]

  • 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
  • 1/4 cup canola oil
  • 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
  2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Twice Baked Potato Casserole [Recipe from Six Sisters’ Stuff Website]

INGREDIENTS:

  • 5 lb russet potatoes
  • 10 sli bacon
  • 8 oz cream cheese
  • 0.5 c unsalted butter, melted
  • 1 c sour cream
  • 0.25 c chives, minced
  • 2.5 c cheddar cheese, grated
  • 2 t kosher salt
  • 0.5 t pepper

DIRECTIONS

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Both are recipes I found on Pinterest. Gosh, what would I do without that site?! I seriously need to try new recipes each week from Pinterest.

Hope you had a great weekend!

xoxo,
Angela

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