Graham Cracker Pie

Graham Cracker Pie

2 cups graham cracker crumbs
1/2 cup unsalted butter (1 stick), melted
1 cup sugar, plus 1 tablespoon
2 cups whole milk
3 tablespoons cornstarch
3 eggs, separated and yolks slightly beaten
1/2 teaspoon vanilla extract

Preheat oven to 400° F.

Mix the graham cracker crumbs, butter, and ½ cup of the sugar in a bowl. Set aside ½ cup of the graham cracker mixture. Add the remaining mixture to a deep pie plate or pan and press into place using the back of a large spoon. Bake the crust for 6 minutes. Remove from oven and set aside. Heat 1¾ cups of the milk in a medium saucepan until just boiling; lower heat to medium.

In a small bowl, mix another ½ cup of the sugar with the cornstarch and the remaining milk. Gradually whisk the mixture into the hot milk and cook until creamy, about 2 minutes. Stir a small amount of the hot milk mixture into the egg yolks; add this back into the mixture. Stir constantly for 1 to 2 minutes or until the custard has thickened. Remove from heat and let cool. While the custard is cooling, beat the egg whites with 1 tablespoon sugar until stiff. Stir the vanilla into the cooled custard and pour into the graham cracker pie shell. Gently spread the egg-white mixture over the top of the custard. Sprinkle with the remaining graham cracker mixture and place in a 400° F oven for 2 minutes or until the meringue is slightly browned.

Chill at least 4 hours before serving.
Yield: Makes 8 servings

Dessert: O Henry Bars

Here is a quick, but great dessert! Better yet, it requires no oven!

1 C peanut butter
1 C white karo syrup
1 C white sugar
5 C rice krispies cereal
6 oz. butterscotch chips and chocolate chips, each

Bring the syrup and sugar to a boil. Remove from heat, and add the peanut butter. Mix all thoroughly. Add the 5 cups of rice krispies to the peanut butter mixture. Spread evenly in a 9x13 pan. ( I grease the pan lightly.) In a double boiler, or the microwave (my choice), melt the two different types of chips. When thoroughly melted, spread on top of the rice krispie mixture in the pan. Let set, and enjoy! This is one of my family's favorites!

Garnish: Crisp Carrot Ribbons

I use these crisp carrot ribbons are used as a garnish for fish. Sometimes you want to give a simple dish a little 'oomph' to make it look special. (Note that I didn't suggest actually doing something that requires a lot of work to look special...) To use them as chips, you'll need to multiply the recipe several times.

INGREDIENTS
2 carrots, medium, peeled
1 cup peanut oil, or canola oil (needs a light oil since they cook quickly)
Cook: 5 Min (cooking time)

PREPARATION
Use a swivel peeler to shave the carrots into long thin strips.
Heat the oil in a saute pan over medium high heat until it reaches 300 degrees F on a deep-fat thermometer.
Fry the carrots in small batches until just golden brown--this takes just a few seconds; do not overcook.
Using a slotted spatula, transfer to paper towels to drain. Make these right before serving, they are best when warm.

Fish: Salmon with Tomatoes and Capers

I realize that most of my recipes have the theme of EASY...but there are also ingredients that I love. Few things are as easy to prepare as fish. Fast and tasty. I tend to eat a lot of salmon, so I am always looking for new ways to serve it. This is not so much of a salmon recipe as a good topper for the fish. Add capers and sun-dried tomatoes, and it is a winner on my table.

Salmon and Tomatoes with Capers

INGREDIENTS
1 tablespoon olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 tablespoon capers
salt to taste
freshly ground black pepper
1/2 cup balsamic vinegar
4 salmon fillets, about 4 to 6 ounces each

Cook: 25 minutes (cooking time) includes both the fish and the topping cook time

PREPARATION
Preheat the grill or broiler
Topper: Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside.

Meanwhile, season the salmon fillets with salt and pepper.
Grill or broil the fish on each side until it is cooked through, about 5 minutes per side. Turn only once. Thin fillets take less time, thicker fillets take more. Don't overcook.
Place each fillet on a plate and spoon the tomato mixture over it.

Number of Servings: 4

Appetizer: Baked Artichoke Spinach Dip

Baked Artichoke Spinach Dip

(Recipe is from Midwest Living Magazine)

½ cup mayonnaise
½ cup dairy sour cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 to 2 tsp. Dijon style mustard
dash white pepper
1 14-oz. can artichoke hearts, coarsely chopped
1 ½ cups loosely packed, coarsely chopped spinach leaves
½ cup finely chopped red onion
¼ cup shredded mozzarella cheese

Pita triangles, sliced French bread, pumpernickel rolls or crackers

Combine mayonnaise, sour cream, Parmesan cheese, the ½ cup mozzarella cheese, mustard and pepper. Stir in artichoke hearts, spinach leaves and onion.

Transfer mixture to a 1 quart casserole. Cover; chill for 3 to 24 hours. (not necessary)

Bake in a 350 degree oven for 45-50 minutes or until heated through. Top with ¼ cup mozzarella cheese. Bake for 5 minutes or until cheese melts.

Serve with pita, bread or crackers.

Makes 24 appetizer servings.

Casserole: Breakfast: Spicy Sausage Casserole

Need a breakfast for guests and don't want to get up at 5 AM to make it? Here's a great breakfast casserole that will fill the bill:

INGREDIENTS
2 1/2 cups seasoned croutons (in a pinch, stuffing mix works too)
1 pound spicy pork sausage
4 eggs (can use up to 6)
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry (I have also made this without spinach)
1 (4.5 ounce) can mushrooms, drained and chopped (I use fresh mushrooms, onions and garlic, sauteed with the sausage as it cooks)
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish

DIRECTIONS
Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F .
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

Yield: 10 to 12 servings
PREP TIME 25 Min
COOK TIME 55 Min
READY IN 1 Hr 20 Min

This recipe can be made with egg substitute, skim milk and turkey sausage if you prefer to keep it lighter.

Grilled Chicken Kabobs

Rosemary Ranch Chicken Kabobs

INGREDIENTS
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary (use about a 1/2 tsp. if you use dried)
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional, and I usually skip the sugar completely)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

DIRECTIONS
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Yield: 6 servings
PREP TIME
50 Min
COOK TIME
10 Min
READY IN
1 Hr (inc. 1/2 hour marinade time)

Note: You can also make these in the oven at 450 degrees. Cook about 10-12 minutes per side, but watch that they don't burn. You can also add veggies to the kabobs when you grill. By the way, the marinade also works well for chicken breasts. This is so good even kids like it. Chicken comes out very moist and tender.

Soup: Taco Soup

Tacos are messy, soup is easier. This recipe has a lot of ingredients, but is really pretty simple to make. You can even successfully make it ahead the day before, and then serve it for dinner the next night.

Zesty Taco Soup

INGREDIENTS

2 pounds lean ground beef
1 onion, chopped
1 (4 ounce) can diced green chiles
1 teaspoon salt
1 teaspoon ground black pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (1 ounce) package ranch dressing mix
1 (15 ounce) can white hominy, drained
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed

DIRECTIONS
In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
Top with shredded cheese, and serve with chips.

Yield : 6 - 8 servings
PREP TIME
5 Min
COOK TIME
45 Min
READY IN
50 Min

Cookies: Better than the Original Chocolate Chip

Choc and Walnut Chip Cookies

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract ( I am a vanilla snob...no artificial, go for the good stuff!)
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips ( I like to use the chunky choc chips)
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Yield: about 2 dozen (I use a cookie dough baller, which is about the size of a large melon baller, and tend to get a few more)
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
1 Hr

Cookies: Bar: Decadent Bar Cookies

OK, if you know me, you know that chocolate is not one of my favorite things, but mmmmmmm I do love these cookies! Oooey gooey delish!

Caramel Chocolate Chip Bars

INGREDIENTS
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups butter, melted
2 cups semisweet chocolate chips
1 (12 ounce) jar caramel ice cream topping
6 tablespoons all-purpose flour

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.

Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares. (No really, if you don't you have to eat the messed up ones. Wonder why I never have more than 6 cookies to serve...)

Yield: 1 - 9x13 inch pan
PREP TIME
25 Min
COOK TIME
25 Min
READY IN
50 Min
COMPLIMENTS
immediate!

Appetizers: My Fav Guacomole

INGREDIENTS

2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil (Extra virgin)

(I like to add a few tablespoons of salsa or diced fresh tomatoes too)

DIRECTIONS

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

The real trick to great guacamole is to use good avocados. Make sure your avocados are quite ripe and use the Haas variety when possible. Serve this dip with corn chips, or an array of fresh vegetables.

Original recipe yield: 2 cups
It takes about 5 minutes to make, and is ready in an hour or so.

Also, I have this recipe for Guac, but I haven't tried it yet. Those that have rave about it, so it will be at my next party. It looks about as easy a recipe as I've ever seen!

INGREDIENTS
4 (6 ounce) avocados, pitted peeled and mashed
1/2 teaspoon coarse garlic salt

DIRECTIONS
Stir together avocado and garlic salt until smooth and evenly combined. To keep guacamole from turning brown, leave one of the avocado pits in until ready to serve.

Makes about 2 cups, or 16 servings Ready when the ingredients are mixed!

Appetizer: Oklahama Cavier

Here is another tasty appetizer:

Toss the following and let set over night. (I've also made this first thing in the morning)

1 can shoepeg (white) corn (drained)
2 cans blackeyed peas (drained)
2 jalapeno peppers ( gutted and chopped)
1 can black chopped olives
3 green onions chopped
2 tomatoes diced
1/2 t. fresh minced garlic
1/3 C fresh parsley chopped
dash of salt
8 oz. italian salad dressing

Serve with tortilla chips, and enjoy!