Honey Mustard Pork Roast

1 2-3lb. pork roast
1/3 cup spicy brown mustard
1/2 cup honey
1/3 cup Worcestershire sauce
1 Tbsp. dried parsley

In a ziplock bag(I double bag) put pork roast, mustard, honey, Worcestershire sauce and parsley.  Shake it a bit until it is all mixed and roast is coated.  Place in the fridge 4hr up to overnight.  Put in a Crockpot on low and cook for 6 hours.

Roasted Provencal Potatoes and Carrots

This one depends on how many you will be making this for.  I have a larger family, so I make a lot.

2-3 red potatoes per person, quartered
1/2 cup of baby carrots per person
1/4-1/2 cup of olive oil
Salt and pepper to taste
1 Tbsp. dried parsley
1 Tbsp. dried rosemary
1 Tbsp. dried thyme
1 Tbsp. dried basil
Heat oven to 375 degrees F.  Dump all of the potatoes and carrots onto a cookie sheet.  Drizzle olive oil over the top.  Salt and pepper to taste.  Sprinkle the rest of the seasonings over the top.  Mix thoroughly with your hands until everything seems well-coated.  Bake for 35-45 minutes or until a fork can slide into the carrots and potatoes easily.

Chicken Cordon Bleu Casserole

2 lbs. chicken, cut up into strips, uncooked
1 1/2 10oz. cans of cream of chicken soup
1/2 cup sour cream
1 Tbsp. dried rosemary
2 teaspoons dried thyme
1 Tbsp. dried parsley
1 Tbsp. dried basil
2 Tbsp. olive oil
1 1/2 cups diced ham
1 1/2 cups shredded Swiss cheese
6-8 oz. of croutons

Heat oven to 375 degrees F.  In a 13x9 casserole dish drizzle the bottom with the olive oil.  Then sprinkle the parsley, rosemary and thyme in the bottom of the pan.  In a medium mixing bowl, mix the cream of chicken soup with the sour cream.  Lay the chicken so that it covers the bottom of the pan.  Sprinkle the chopped ham over the top.  Next, pour and spread the cream of chicken mixture over the ham and chicken. Evenly top with the croutons and sprinkle the cheese over the top.  Bake in the oven for about 25-30 minutes, uncovered.

Eggs Benedict

8-10 hearty ham slices

4-5 English muffins sliced in half

8-10 eggs

for the Hollandaise sauce:

3 large egg yolks

2 tbsp lemon juice

1/2 cup of firm stick butter

Toast and butter your English muffins and lay them on your plates. Heat ham slices up in the microwave until warm. Lay one ham slice on each muffin slice. Fry up your eggs and put them on top of the ham slices. While doing this make your hollandaise sauce or make it before making the eggs.

Hollandaise:

Stir in egg yolks and lemon juice vigorously in 1 1/2 qt. saucepan. Add 1/4 c. of the butter. Heat over very low heat, stirring constantly with a wire whisk, until butter is melted.

Add remaining butter. Continue stirring vigorously until buter is melted and sauce is thickened. Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling. If you make this prior to making your eggs then cover it until you are ready to put it on top of your eggs. If it seems a little thick then whisk in about a 1/4 c. of hot water.

Top eggs with sauce and serve.