Sunday Funday

This Sunday seem to arrive way too early! Weekends always feel so short and it's such a bummer when Sunday rolls around and you know you have a week ahead of work or school. This weekend was no exception, but we certainly made the most of our Sunday!

I got to start my Sunday with a cup of coffee in bed from my hubby :) I was hooked on my book and didn't want to get out of bed until I finished made even more enjoyable with a cup of coffee. We then headed out to Costco to get a membership and stock up on some necessities. I was pretty excited as we finally got a vacuum cleaner...sad when you're looking forward to purchasing one! Surprisingly, we made it out in 1 hour and headed home.

We then spent the afternoon hanging out in our apartment. Tyler worked on school work while watching football and I spent the time baking for a dinner party tomorrow and making dinner (see recipes below!). We also started to hang some photographs (post to come on that next) and cleaned our apartment with our new vacuum. Needless to say, we had a very productive day!

Here are some great recipes to share......

Slow Cooker Pulled Pork
  • 2 lb. pork tenderloin
  • 12 oz. of root beer (1 can)
  • 1 bottle of BBQ sauce
  1. Place the pork in the slow cooker and cover the pork with the root beer.
  2. Cook the pork tenderloin on low for 6 hours or until the pork is tender.
  3. Once the pork is tender, shred it and then pour the BBQ sauce over the pork and mix the pork with it. I let the pork sit for 30 minutes on warm before serving.
Chickasaw Corn Pudding (serves 8)
This is one of my favorite Southern dishes and is so easy! It's a cross between corn pudding and corn bread and is absolutely delicious.

  • 4 eggs
  • 1/2 cup half and half cream
  • 1 1/2 teaspoons baking powder
  • 3 cups frozen whole kernal corn (cook according to the package directions)
  • 6 tablespoons of butter
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  1. Preheat the oven to 350 degrees
  2. In a large bowl, beat eggs; all half and half cream and baking powder and stir well. Set aside.
  3. In a saucepan, melt 4 tablespoons of butter. Stir in sugar and the flour until smooth.
  4. Remove from heat and gradually add egg mixture, stirring constantly until smooth.
  5. Add corn to the mixture and stir until combine.
  6. Pour corn mixture into a greased 1 1/2 quart shallow casserole.
  7. Bake for 30-40 minutes or until pudding is set.
  8. Melt remaining 2 tablespoons of butter. Drizzle butter over pudding.
  9. Combine brown sugar and cinnamon. Sprinkle mixture over pudding.
  10. Bake 3-5 minutes more until sugar melts.
I have a dinner party at a friend's place tomorrow night and I offered to bring dessert. I just found this dessert recipe on Pinterest and thought I would give it a try. They are supposed to taste like Girl Scout Somoas. After reading the reviews on Martha Stewart, I decided to manipulate the recipe slightly since most people complained about the crust falling apart when serving. Here's my revised version, which came out great!
  • 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
  • 1/4 cup sugar
  • 2 sticks unsalted butter, melted
  • 1 cup small chopped pecan pieces
  • 1 cup semisweet chocolate chips or chunks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 1/2 cups sweetened shredded coconut (Our market didn't have sweetened coconut so I added sugar to my unsweetened shredded coconut.)
  1. Preheat oven to 375 degrees.
  2. Grease 13-by-9-inch rimmed baking pan.
  3. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet.
  4. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
  5. Sprinkle cooled crust evenly with pecans and chocolate.
  6. Pour condensed milk over the top, spreading to cover completely.
  7. Sprinkle with coconut.
  8. Bake until coconut is toasted, 10 to 15 minutes.
  9. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

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