Sun dried tomato stuffed portabello's and pasta!

Oh this was Gooooooooooooooood! Not something I could make for my crew, but my sister's family and friends LOVE it!

3 large portabello mushrooms, stems removed and cleaned
1 lb sausage cooked and crumbled
1 block feta cheese
1 cup monterrey jack cheese shredded
1 jar chopped sun dried tomatoes

1 pkg cooked spaghetti, I used Schar
1 can petite diced tomatoes with garlic and olive oil

mix the sausage, feta and sun dried tomato. Stuff the mushrooms with about half of that mixture, sprinkle monterrey jack on top. Place in preheated 350 oven for 20-30 minutes until mushrooms are softened and cheese is melted.

In a large pan mix the spaghetti, can of tomatoes and the rest of the sausage mixture. Heat through, serve with mushrooms and broccoli or a salad. Enjoy!

It was FABULOUS!!!!

Fruity Freds

Fruity Freds came about because my family likes to name things after themselves and each other....and last summer I became friendly with a little refreshment I concocted made of Black Cherry Fresca and Bacardi Green Apple Rum.

WELLL!!!!! Both are apparently hard to find in St. Louis......

SO! We made them with black cherry rum and plain old Fresca, and they were good....

so THEN, we started experimenting with other rum flavors and cometofindout......Fruity Freds are good with just about any combo of Fresca and fruit flavored rum we've tried so far.


So, to make a Fruity Fred you mix a can of Fresca in a cup of ice with any fruit flavored rum. You can run it through the blender if you want, but this is not necessary.

Oh, and I am Fred. Been Fred since before I could walk in my mom's side of the fam......don't ask, you'd have to know the family to understand.

blackened pork tenderloin with chow chow sauce

3 TBSP chili powder

1 tsp each, salt, garlic pepper, garlic powder (I like garlic!)

1/4 tsp cayenne pepper

3 TBSP olive oil



Mix all that together to form a paste-like rub. Smear it on 2 1/2 lbs pork tenderloin. (I had 2 small ones).



Preheat grill and cook over med-high heat, rotate often (every 3-5 minutes) until done. Tent with foil and let meat rest for 5-10 minutes. Slice into 1/2" and serve.



Chow-Chow Sauce



1/2 cup prepared yellow mustard

1/4 cup diced onion

3 TBSP honey

3 TBSP sweet pickle relish

2 TBSP cider vinegar

1 TBSP French's worcestershire sauce



Mix all that in small saucepan and simmer 3-4 minutes. Serve with pork slices.

Betty Crocker

I just love her. I was grocery shopping yesterday and as I went down the GF aisle something new popped out at me. Betty Crocker Gluten Free mixes!!!!

I bought one of each and made 3 out of the 4 today. The brownies I followed the directions on the box, except I added half a bag of milk chocolate chips. They are FANTabULOUS!

The chocolate chip cookies I made exactly as the box, didn't change a thing and in the words of my Celiac friend "OH MY GOSH, OH MY GOSH, those taste like the real thing!!!!"

And the 3rd box I used was a yellow cake mix. Only I made butter cookies out of those. I used one stick of softened butter and one brick of cream cheese and a tsp or 2 of vanilla. Mixed that up good, added the mix and rolled in powdered sugar. Baked at 350 until golden on the edges. Very light and fluffy, not gritty at all!

I am in LOVE with these mixes after my first batch. HIGHLY recommend them!!! ENJOY!!!!