I'm having two dinner parties this weekend. For the first, Bryan's dear, old family friend Bob from South Padre Island, TX is coming over to grill steaks tomorrow night, along with the rest of the OKC Baucoms. Now, Bob is one of the best cooks I've ever met-right up there with Mom- and he's also a master entertainer, so I'm feeling the pressure on this dinner. Luckily for me, steaks are man-food, and I can leave it to the men to prepare them. Meanwhile, I will bake some potatoes and make a nice green salad and a cheese plate. Easy.

For dinner party number two, my dear friend Chris, from Canada, will be coming over with our mutual college friend Mary Jo, on Saturday night. I'm going to make shredded beef tacos with all the usual yummy toppings plus Jennifer's famous bean dip and margaritas. Even if the tacos turn out terribly, the bean dip and margaritas will help.

And then... I'm making dinner for our Life Group on Sunday. I'm making this recipe from Every Day Food:

Baked Penne with Chicken and Sun-Dried Tomatoes

6 tablespoons butter, plus more for baking dishes

course salt and ground pepper

1 pound penne rigate

1 teaspoon olive oil

2 boneless, skinless chicken breasts, halved horizontally

1/2 cup plus 2 tablespoons flour

4 garlic cloves, minced

6 cups whole milk

10 ounces white mushrooms, trimmed and thinly sliced

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1 1/2 cups shredded provolone

1 cup finely grated Parmesan

1. Preheat oven to 400 degrees. Butter two shallow 2 quart baking dishes. In a large pot of boiling, salted water, cook pasta three minutes short of al dente; drain pasta and return to pot

2. In a large non-stick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Half each piece lengthwise, then thinly slice crosswise

3. In a heavy pot, melt butter over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone cheese and 1/2 cup of Parmesan cheese.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta between two baking dishes; sprinkle each with 1/4 cup Parmesan cheese.

5. Bake, uncovered until top is golden and bubbly, about 25 minutes. Let stand 5 minutes before serving.