Meal Planning with Connie

I spent the afternoon in the kitchen shelling peas and baking Best Ever Banana Nut Bread. I love this stoneware pan. Of course, it's another of my Pampered Chef favorites. I love that I can make bread to share with three other people - we have to test one, you know! I sometimes use this pan even when I'm baking just for us. It cuts the cooking time by at least half. To share immediately, I wrap each loaf in plastic wrap, slip it into a little clear bag I buy in the "party goods section" at Wal-mart (20 bags for less than $1.50), and tie the party bag with bright ribbons. I can also freeze the loaves by wrapping each loaf individually in plastic wrap, placing the loaves into a labeled freezer-weight, gallon-sized plastic zippered bag, and popping the whole bag into the freezer. These frozen loaves are great for a quick breakfast or for sharing on the spur-of-the-moment. This is a great recipe! It makes one really nice, large loaf or these four mini loaves. Take ...

Ultimate Pork Tenderloin, Oh So Good Baked Potato Casserole and Easy Cheesy Garlic Rolls Ultimate Grilled Pork Tenderloin Pork Tenderloin is a great meat choice. It’s low in fat and very easy to grill. You just have to be careful not to dry it out. One way to avoid this is by using a brine. This is completely optional, but is well worth the time and effort. This is where meal planning really pays off! If you don’t have time to use the brine, just skip it. Begin by trimming all the “silver” skin from the meat’s surface. Make your brine by add 2 -3 tablespoons of salt to about a quart of water. Place the tenderloin in the brine and refrigerate for about 12 hours. Removed the tenderloin from the brine, dry it off and coat with the following rub. A rub adds flavor and forms a nice crust on the meat’s surface. Use a commercial pork rub or try this one: Pork Rub Combine all ingredients in a small bowl: 3 tablespoons bro...