Celebrating 25 years of marriage, and sharing some of the husband's favorite dishes

Scott and I are celebrating our 25th wedding anniversary this week. We were married six months after he asked me to marry him, which was a very short time after we started dating. We had known each other and were just friends for about a year, having met at church when Scott started a singles and young-adult Sunday school class. I vividly recall that our wedding day was unseasonably warm and we ran the air conditioner in the church.

I am blessed beyond measure to have a Christian husband who has made his faith, our children and me his top priorities during this 25-year adventure. It truly has been wonderful, and I pray for many more years together.

Scott has so many favorite foods it would be impossible to share all of them with you, so I have just selected a few to share with you on this, our very special anniversary.

Marinated Beef Flank Steak

• 1/4 cup oil
• 1/4 cup light soy sauce
• 3 tablespoons honey
• 2 tablespoons vinegar
• 3/5 to 1 teaspoon ground ginger
• 1 1/2 teaspoons garlic powder
• 1 tablespoon dehydrated onion
• 1 beef flank steak

Score flank steak, just barely cutting the outer fibers in a diamond crisscross pattern. Place steak into a glass dish or zip-top bag. Combine all other ingredients and stir to combine. Pour over steak. Cover and marinate in the refrigerator overnight.

Grill steak over medium-hot coals for 8 minutes on each side, keeping just barely pink on the inside. Remove from grill and allow to rest for 10 to 15 minutes while loosely covered with foil. Slice on the bias, across the grain, into thin slices.

Pork Tenderloin Teriyaki

• 2 (9 ounce) pork tenderloins
• 2 tablespoons light soy sauce
• 2 tablespoons lemon juice
• 1/8 to 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar
• 1/8 teaspoon dried minced garlic, or 1 clove fresh, minced
• Bacon strips
• Toothpicks

Place pork tenderloins in zip-lock bag. Combine remaining ingredients, except bacon, and pour over pork. Refrigerate at least 2 hours, or overnight. Remove tenderloins from marinade and wrap in bacon strips, securing with toothpicks at each new piece. Grill over medium-hot coals or gas fire for 18 to 25 minutes, brushing with marinade is desired. Internal temperature only needs to reach about 140 degrees. Remove to platter and cover with foil for at least 5 to 10 minutes. Slice diagonally into medallions and serve.

Oven Fried Potatoes

• 3 medium potatoes
• 1/4 cup vegetable or canola oil
• 3 tablespoon Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper

Scrub potatoes and cut into 1/8-inch thick slices. Place slices, slightly overlapping, in a single layer in a 9x13-inch baking dish. It will look like fanning out a deck of cards in rows in the pan. Combine all remaining ingredients. Evenly drizzle over potatoes, brushing to cover if necessary. Bake, uncovered, at 375 degrees for 45 minutes.

Sweet and Sour Spaghetti

• 1 pound ground beef
• 1 medium onion, diced
• 1 can tomato soup
• 2 tablespoons brown sugar
• 2 teaspoons prepared mustard
• 1/2 teaspoon cayenne red pepper
• 1 cup ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt or powder
• 1 can mushrooms, drained
• 1/2 pound spaghetti, cooked according to package directions

Brown ground beef and onion in skillet. Drain grease from meat. Add soup, brown sugar, mustard, red pepper, ketchup, salt, garlic and mushrooms. Cook over low heat until bubbly. Add sauce to cooked spaghetti. Have grated Parmesan cheese available for shaking on the top of each serving, if desired.

Pull-Apart Italian Rolls

• 1 package frozen dinner roll dough balls
• 1 stick butter, melted
• 1 package dry zesty Italian salad dressing mix

Melt butter in a microwave safe bowl. Stir in dry Italian dressing mix, stirring well to combine. Dredge frozen dough balls into melted butter mixture and layer in a tube pan without a detachable bottom. Use enough dough balls to use up all of the butter mixture. If the butter starts to harden, microwave again to melt. Layer at random in the bottom of the pan. Allow to thaw and rise until doubled at the top of the pan.

Preheat oven and bake until bread is done and browned. Remove from oven and allow sitting in the pan for about 10 minutes before turning out onto a serving plate.

Cherry Wow

I wrote on the recipe card that I made this for the first time for Ross' 5th birthday party, and it was a big hit with the family. During the years I have made this many times and it is always popular with guests and with Scott.

• 1 (8 ounce) cream cheese, softened
• 2 tablespoons milk
• 1 heaping cup powdered sugar
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla
• 1 regular size carton frozen whipped topping, thawed
• 1 cup chopped pecans
• 1 baked, deep dish pie shell
• 1 can cherry pie filling, "double the fruit," if you can find that brand

Mix first 5 ingredients together and whip to be light and fluffy. Fold in whipped topping, nuts. Pour into baked and cooled pie shell. Cover with cherry pie filling. Refrigerate overnight or several hours. Garnish top with additional whipped topping piped around the edge of the pie, or a dollop in the center. This recipe doubles nicely, and fits into a pastry lined 9x13-inch baking dish. Cut small pieces, as it is very rich.

Happy anniversary, honey. I will always love you, come what may.

Have a great week, and until next time, happy cooking.