Let's do pork tenderloin. This pork can be cooked on the grill instead of a skillet and the sauce can be done on a side burner. Pork Tenderloin with Cognac Cream The rub: 1 tablespoon paprika 1 tablespoon garlic powder 1 tablespoon dry mustard 1 tablespoon dried rosemary 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground pepper 1 whole pork tenderloin, silver skin removed 1 tablespoon olive oil The Sauce: 1 tablespoon butter 1 shallot (or small onion); minced 2 tablespoons chopped flat-leaf parsley 2 tablespoon Cognac 1 tablespoon Dijon mustard 2 tablespoon tomato paste 1 cup chicken broth or stock 1/2 cup heavy cream 1/8 teaspoon Cayenne pepper (optional) In a small bowl combine paprika, garlic powder, dry mustard, rosemary, salt and pepper. Reserving 1 tablespoon of the rub mixture, sprinkle the remaining all over both pieces of meat. Let the pork stand at room temperature for at least 15 minutes or up to 1 hour before cooking. In a large, heavy frying pan over medium heat, heat the olive oil and add the tenderloins, cooking and turning often until browned on all sides and internal temperature reaches 140° watching closely because the paprika will burn. Transfer the tenderloins to a platter and let rest tented loosely with foil while you make the sauce. In another pan over medium heat, melt the butter and add the shallot, sauté until softened about 3 minutes. Remove from heat and stir in the parsley and Cognac. Return to heat and simmer for another 1 to 2 minutes. Whisk in the Dijon mustard, tomato paste, chicken broth and reserved 1 tablespoon rub. Continue to simmer while stirring often to reduce the sauce by half, about 5 minutes. Whisk in the cream and cayenne to taste. Add any accumulated juices from the pork to the sauce and season to taste with salt and pepper. Slice pork and spoon on sauce. *This recipe was inspired by a recipe from Williams Sonoma for beef tenderloin. **The pork tenderloin can be grilled instead of pan fried. Marilyn

I keep forgetting about shish-kabobs! Those look delicious. In fact, I could just about devour that plate. Is that broccoli and rice casserole? Yum! Cwnev, you are SO spoiled--lucky girl. What is Dutch loaf, schoolhouse? If I've ever had it I don't remember it. Jas, you never had an ice cream sandwich? Wow! You're look delicious. Have you posted the cookie recipe before? They look great!

I was out and about this afternoon. Decided to just go through Wendy's drive-thru for a baked potato and small chili. Shirley

A cookie sheet under the dish?? Ohnooooooo that would be too smart wouldn't it? ;) I have made them with cream of chicken soup and milk or the coffee creamer in both the oven or slow cooker. Scalloped Potatoes 3 tablespoons flour 3/4 cup non dairy coffee creamer (powder) 1 tsp salt 1/8 tsp garlic 1/8tsp pepper mix together add 1 1/2 cups boiling water. Pour over sliced potatoes. Dot with butter. Bake 350 degrees til done. Uncover the last 15-20 minutes.