When I first got married and visited my husband’s family home for the first time, I was most nervous about eating meals together. I admit, I’m a picky eater, scared to try anything new. At least I used to be. But I needn’t have feared. Tom’s mother, Darlene, is an excellent cook and, as the head cook at the Culdesac Elementary/Middle/High School for years (yes, one school to house all the kids from this tiny Idaho town!), she spoiled students and teachers alike with her soups, homemade breads and cinnamon rolls.  I don’t know if this recipe was ever part of her school lunch program — if not, it should have been, for it is one of her most requested recipes.

Lemon Cheesecake Bars

1½ packages graham crackers, crushed (approximately 15 rectangles)

1 (6-ounce) package lemon JELL-O

2 cups boiling water

1 (8-ounce) package cream cheese, at room temperature

1 cup sugar

1 (12-ounce) container frozen whipped topping, thawed

2 teaspoons vanilla

1. In a large bowl, mix JELL-O with boiling water; stir until completely dissolved. Allow     to cool to room temperature.

2. Spread all but ¼ cup of the crushed graham crackers in a 9 x 12-inch pan.

3. In a large bowl, whip cream cheese until smooth and creamy.

4. Add JELL-O, sugar and vanilla; mix well.

5. Fold in the whipped topping (1/3 at a time) until well blended.

6. Spread lemon mixture on graham cracker crumbs.

7. Sprinkle ¼ cup graham cracker crumbs on top of dessert.

8. Refrigerate at least 3 hours before serving.

*If the JELL-O starts to firm, place the bowl in a sink filled with hot water or microwave JELL-O for a few seconds on medium power.

Makes 15 servings.

Pork Shoulder with Mushroom Sauce

Confession time...I hardly ever use cream of anything soup. Or a crock pot. My mom rarely used the soup in her recipes so it never became part of my cooking repertoire. And I never even heard of a crock pot until I got married. So this was a leap of faith for me to try out a recipe using cream of mushroom soup and the handy, dandy gadget that busy moms love. The leap of faith was SO worth it! The pork turned out amazingly tender (we're talking fall-apart tender, here!) and the gravy was delicious. Hope you enjoy!

PORK SHOULDER with Mushroom Sauce

What you need:

                                                                                                          

1 (2- to 2½-pound) boneless pork shoulder

1 small onion, thinly sliced

2 tablespoons quick cooking tapioca

1 (10¾-ounce) can condensed cream of mushroom soup

½ cup apple juice

6-8 small mushrooms, sliced or 1 (4-ounce) can sliced mushrooms, drained

1 tablespoon Worcestershire sauce

1 teaspoon beef granules or 1 beef bouillon cube

1 teaspoon dried thyme

¼ teaspoon garlic powder

salt and pepper

hot cooked rice, noodles or mashed potatoes

         Make it happen:

                                               
1. Trim the majority of fat from pork shoulder.

2. Season all sides of pork shoulder with salt and pepper.

3. Place pork in 3½- to 6-quart slow cooker.

4. Top with sliced onions.

5. In a medium bowl combine the tapioca, soup, apple juice, mushrooms,Worcestershire sauce, beef granules, thyme and garlic powder.

6. Pour over pork.

7. Cover; cook on low heat setting for 8 hours or on high heat setting for 4 hours.

8. Cut pork into servings; serve gravy over rice, noodles or mashed potatoes.

            Makes 6 to 8 servings.