Kristin came home for the weekend so we had to have some of her favorite foods for lunch today. We had: grilled sirloin steak, baked potatoes, zipper cream peas,CLAUSSEN Pickles, garlic bread, Mama's Sweet Potato Pie, and Debbie's Crockpot Boiled Peanuts.

GRILLED SIRLOIN STEAK
The night before mix together:

1 cup olive oil
1/4 cup soy sauce
1 bottle Hellman's Tangerine Balsamic Citrus Splash salad dressing
2 T. minced garlic

Pour into a plastic Zip-loc bag. Place the steaks into the plastic bag and move the bag around so that the steaks are thoroughly coated with marinade. Refrigerate overnight.

In the morning, remove the steaks from the marinade and cook on an outside grill or an inside grill. Discard the marinade. I cooked mine on the MAVERICK HEALTHY GRILL. Cook until the steaks are done to your liking. Put on a platter and keep warm until ready to serve.
I made four of these pies so I quadrupled each ingredient. If you want only one pie, follow these directions:

MAMA'S SWEET POTATO PIE

2 eggs--I used Egg Beaters
1 cup sugar--I used 1/2 cup brown sugar and 1/2 cup white sugar
1 tsp. salt
1/8 tsp. nutmeg
1 t. cinnamon
1 cup milk--I used fat-free
2 T. butter
1 1/2 cups cooked, mashed sweet potatoes
1 unbaked pie shell

Beat the eggs slightly; add sugar, salt, spices, and milk. Add butter to the mashed sweet potatoes and blend with milk and egg mixture. Pour into unbaked pie shell and bake in a hot oven (450 degrees) for 10 minutes. Reduce the heat to 350 degrees and bake 30-45 minutes longer or until filling is firm.

If you want to make more than one, these pies freeze beautifully.
DEBBIE'S CROCKPOT BOILED PEANUTS

5 lbs. green peanuts, rinsed
1/4 cup salt

Put the peanuts in the crockpot. Add water until the peanuts are covered. Cook on HIGH for 3 hours. Test the peanuts to see if they are salty enough for you. If not, add more salt and stir it around in the water. Add more water as needed. Cook until the peanuts are soft. Leave the peanuts in the brine until they have cooled completely. The peanuts will absorb the salt from the brine and will be salted perfectly. When cool, put in 1-qt. freezer bags and freeze.

Happy Sunday!