I'm semi-back, but only sporadically. I miss the table and the daily banter. This recipe looks delicious! I love pork and beef combined. Big Spicy Meatballs (Real Simple) 2 pounds lean ground beef 2 pounds ground pork 1 medium onion, minced 2 slices soft bread, crusts removed and torn into pieces 5 cloves garlic, minced 2 eggs 1/2 cup chopped fresh parsley 1/4 cup olive oil 1 tablespoon Italian seasoning 1 tablespoon kosher salt 1 1/2 cups freshly grated Parmesan 3 teaspoons freshly ground black pepper 1 1/2 cups ricotta 1 jar store-bought marinara sauce Preheat oven to 400 F. In a large bowl, combine the first 10 ingredients, 1 cup of the Parmesan, and 2 teaspoons of the pepper. Mix just to combine. Shape the mixture into 16 to 18 large meatballs (each should consist of about 3/4 cup of meat). Place on a baking pan and set aside. In a medium bowl, combine the ricotta with the remaining Parmesan and the remaining pepper; set aside. Bake the meatballs for 20 minutes in upper third of oven. Remove from oven and turn on broiler. Spoon 1 tablespoon of the ricotta mixture onto each meatball. Broil 3 to 5 minutes or until the ricotta just starts to brown. Serve the meatballs with jarred marinara sauce.

That sounds really good, luckygardnr. I'm making these this weekend since I got the needed ingredients at the grocery the other day. S'MORE BARS (Let's Dish Blog) 1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 teaspoon vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs (about 6 sheets of graham crackers) 1 teaspoon baking powder 1/4 teaspoon salt 4 (1.5-ounce) Hershey's Milk Chocolate Bars 1 (7 oz.) jar marshmallow creme Preheat oven to 350 degrees. Grease an 8-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined. In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of the dough evenly in the pan. Spread marshmallow cream over the dough. Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate. Spread remaining dough over the chocolate bars. Bake for 25-30 minutes. Cool completely before cutting into squares.

My sister has a brunch open house at Christmas each year. One year she made these and they were literally eaten before she could get the tray to the serving table. She started out with 6 cans of biscuits (10 biscuits per tube, but I don't know if they make that size anymore) and I ended up running to the neighborhood grocery for 3 more cans. Not a one left. BRUNCH GARLIC PARMESAN ROLLS 1 package Hungry Jack biscuits (10 per tube) Mix together: 1/2 c. mayonnaise 1/4 tsp. dried oregano 1/2 c. freshly grated Parmesan cheese 1/4 tsp. garlic powder (or garlic salt) 1/4 tsp. dried basil 3 green onion tops, chopped Preheat oven to 350. Place biscuits on baking sheet and make a well in each. Fill the well with mixture and bake 13-15 minutes.

Pork Tenderloin with Apple and Cream Sauce (Fine Cooking) 2 medium Granny Smith apples 1/2 medium lemon 7 Tbs. unsalted butter 1 Tbs. granulated sugar 2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise Kosher salt and freshly ground black pepper 1 Tbs. extra-virgin olive oil 2 large shallots, finely minced 1/4 cup Calvados or Cognac 1/4 cup apple cider 1/2 tsp. fresh thyme leaves 1/3 cup heavy cream Set a rack in the center of the oven and heat the oven to 400F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm. Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140 to 145F, 10 to 15 min. Transfer to a warm plate (don't clean the skillet), tent with foil, and let rest for 10 min. Set the skillet over medium heat and add 2 Tbs. butter, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.