May 15: Sketti Pie

This recipe is from my friend, Linda.

Crust:

¾ c cooked spaghetti noodles 
1/3 c grated Parmesan cheese

2 eggs, beaten 
2 T butter, melted

1 T parsley flakes 
½ tsp salt

Cheese layer:

1 c Ricotta cheese 
½ c grated Parmesan cheese

¼ tsp salt 
¼ tsp Italian seasoning

Dash of pepper

Meat layer:

1 lb ground beef, cooked 
¼ c Mozzarella cheese, shredded

1 ½ c spaghetti sauce

Combine noodles, Parmesan, eggs, butter, parsley and salt. Spread noodle mixture around the sides and bottom of pie plate to form crust. Mix ricotta, Parmesan, salt, Italian seasoning, pepper and spread over noodle crust. Mix beef into sauce and pour over cheese mixture. Cover with foil and bake at 350 for 25 minutes. Sprinkle with Mozzarella and bake for 5 minutes. Let sit 5 minutes before cutting. 

May 14: Bavarian Mints

From my sister and a family cookbook.

1 can sweetened condensed milk

1 TB butter

16oz milk chocolate (Symphony bars are great)

2 oz semi-sweet chocolate (do not use cheap chocolate chips, they have too much was in them)

½ tsp peppermint extract, or more

In a double boiler milk the first four ingredients together until smooth. Remove from heat and add the peppermint extract.

Spray an 8X8 pan. Pour chocolate into the pan. Place in fridge until set, 2 to 3 hours. Cut into squares.

May 13: Hot Chicken Salad

From my home ward, Rose Park 6th Ward.

2 c cooked chicken, cubed

¾ c mayonnaise

1 c celery, chopped 

2 TB onion, chopped

1/3 c green pepper

2 tsp lemon juice

2 TB pimento, chopped

¾ c Cheddar cheese, cubed

½ tsp salt

½ c potato chips, crushed

Combine all ingredients, except cheese and potato chips, in 1 qt casserole dish. Bake at 350 until heated through. Stir in cheese, Top with potato chips. Bake for a few more minutes.

May 12: Berry Apple Salad

A Pinterest find.

Mixed Salad Greens
Berries (strawberry, blackberries, raspberries, blueberries)
Diced Apples
Red grapes, cut in half
Sugar and cinnamon spiced almonds or crushed honey roasted peanuts

Balsamic Poppy Seed Dressing:
1/2 c extra light olive oil or vegetable oil
1/4 c balsamic vinegar
1/2 c sugar
1 TB rice wine vinegar
1/3 tsp Worcestershire
1 TB poppy seeds
Blend all ingredients in blender until smooth and not grainy. Add poppy seeds last and just pulse.

May 11: Peach Smoothie

I have been craving this for the last week. I guess I need to make it.

2 c orange juice
1 c greek yogurt (my new favorite thing to eat)
2 c frozen sliced peaches
2 TB honey
1 tsp nutmeg
Blend all ingredients until smooth.

May 10: Snickers Salad

This is a yummy, fun, not so healthy, easy to make salad.

8 - 10 oz Cool whip
one pkg small instant vanilla pudding
1 c milk
2 pkg mini Snickers
8-10 green apples
Put instant pudding into a mixing bowl and in milk. Mix well and let chill while chopping candy and apples. Chop Snickers bars into bite size pieces. Chop green apples into bite sized pieces. Fold Cool Whip into pudding. Combine candy and apples in bowl with pudding mixture. Enjoy!

May 9: Nouvelle Half-Shell Salad

While living in Boise, I took a cooking class on salads.  This is one of the great salads I learned to make.

1/2 lb crab meat (or imitation crab)
1/4 c black olives, sliced
1/4 c green onions, chopped
2 tsp fresh dill, chopped
1/2 c mayonnaise
salt and pepper, to taste
2 medium avocados, halved and seeded,
     leaving the shells on 
Leaf lettuce
Lemon or lime juice

Mix crab, olives, green onion, dill and mayonnaise. Season with salt and pepper. Set aside. Drizzle lime juice over avocado halves. Place lettuce leaf on plates. Place avocado half-shell on lettuce. Fill with crab mixture. Serve with crackers or French bread and fruit for a complete meal.