Dinner Is Served Outdoors

The spectacular weather we’re enjoying is giving us more of a chance to enjoy the outdoors without having to sweat.  Friday night, with temperatures falling through the 70s into the 60s, was perfect night to sit out on the patio by the fish pond and enjoy dinner and wine with a few friends.

Before out guests, Mike & Jodi and Rick and Kris arrived, we started a few of the menu items in crock pots.

For dessert, I made an “Orange-Caramel Pudding Cake”.  It was the first time and I will say that I had reservations of how it would turn out once I went to phase two of adding a the liquid concoction to the batter, but it turned out perfectly in the end.

For appetizers, I made a “BLT Dip” and a “Tomato Pie”.  The “BLT Dip” was very tasty.

The “Tomato Pie” looked great while I was prepping it and is was pretty coming out the oven.

The problem is that the bottom of the pie crust never baked and was not edible.  However, the body of the pie (tomatoes, basil, onion, cheese, sour cream, and mayonnaise) was delicious, even if it wasn’t pretty.  I will make it again and this time, I will pre-bake the pie shell a few minutes before adding the good stuff.

Then after my “Pasta House Company Special Salad” that I featured in a previous blog, we had a dinner of “Lemon Dijon Herb-Crusted Grilled Pork Tenderloin” and “Slow Cooker Scalloped Potatoes”, both made my chef Ray, and a “Summer Squash Mushroom Casserole” that I made and I will definitely be making again.

It was a very delicious dinner with dessert, bottles of Moscato, and a few chocolate cordials.  Great friends, great food, and great weather make for a GREAT evening.  (How’s that for GREAT creative writing?  Did I use great too many times?)  🙂

Have a great weekend!


“BLT Dip” :


“Tomato Pie”:


“Lemon Dijon-Herb Crusted Pork Tenderloin”:


“Summer Squash Mushroom Casserole”:


“Slow  Cooker Scalloped Potatoes”:


“Orange-Caramel Pudding Cake”:



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