Back to School Feast - Holly and Kim - May 2012

Holly and Kim put on such a fun "Back to School Feast" this Month. They hosted at Kim's new house and it was the perfect setting. Her house is beautiful and we were all glad to get to finally see it!

As we entered there was this darling old school desk. We were all dying at how perfect and how cute! Love the color.

The room was set all perfect for our "first day of class".

A darling chalkboard with an OLD school picture of each of us hanging. That was a good laugh for sure trying to pick out who was who!

There was another desk which housed our class pet.

So cute!

The table was darling. Super simple. Just books, globes, some chalkboards in frames and apples. It was perfect.

Our place settings rocked! School lunch trays to match the desks. For real. Loved it and loved the chalkboard name tag in an apple.

The menu was printed on a chalkboard and framed on the take home table.

The appetizer table was clean and simple and we all dug right in to the goods.

Apple Dippers with Toffee Caramel Dip

Chicken Nuggets

(Buffalo Chicken Bites)

Peanut Butter Sandwich

(PB and Nutella with caramelized Bananas)

Um, need we say more?!

Pizza Puffs

(Chicken Artichoke Pizza Puffs)

The Pesto Alfredo Sauce went with the Pizza Bites and it was delicious!

The blue cheese yogurt dip went with the chicken nuggets and it made them!

The Main Course was:

Ham and Cheese (black forest ham and swiss cheese drizzled with poppy seed dressing) TDF!

Fries (garlicky potato wedges with Rosemary mayo) yum!

Mac and cheese

fruit snacks (fruit kabob drizzled with vanilla bean honey yogurt dip) delish!

and Mango Peach Pineapple Punch to drink. Awesome!

After school snack was milk and cookies!

These darling little milk shots to wash down...

a toffee chocolate chip pizookie and vanilla bean ice cream.

Everything was awesome and we were stuffed to the brim.

We played a fun 80's fact game and the winner was Sunny. Amber won a lucky prize to and they each got a fun teacher gift idea.

Take homes were these darling framed chalkboards

and a delicious school lunch peanut butter bar. Talk about a trip down memory lane.

We had a great evening and as usual had some great laughs!

Thanks for a fun night back to the good old school days girls!

back row: Holly, Sunny, Kristy, Heather, Annika, Kim

front row: Shelly, Lindsay, Michelle, Amber

Peanut butter & nutella w/caramelized bananas

2 ripe Bananas
3 tablespoons butter
2 tablespoons brown sugar
Nutella
Peanut Butter
White bread

Heat a sauté pan over medium high heat and melt the butter, making sure it coats the pan. Place the bananas in the pan and sprinkle with brown sugar, making sure the bananas are not touching each other. Cook for a minute or two, waiting for the bananas to develop a crust before flipping. Turn and repeat. Assemble the sandwich by layering the caramelized bananas in between the Nutella and peanut butter.

Chicken-artichoke Pizza Puffs w/ Pesto alfredo Dipping Sauce

From abountifulkitchen.com
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup skim milk
1 egg, lightly beaten
1 cup reduced-fat (or regular) mozzarella cheese, shredded
1 cup cooked chicken, cubed ½ cup artichokes

Directions:
1. Preheat oven to 375 degrees. Grease a 24-cup mini muffin pan.
2. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
3. Stir in the mozzarella, chicken and artichokes: let stand for 10 minutes.
4. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 minutes.
5. Microwave the pizza sauce until warmed through, Serve the puffs with the pesto alfredo sauce for dipping.
Tips: Unless you are having 2 people over, I suggest doubling the pizza recipe.

Pesto-alfredo sauce

***For pesto-alfredo sauce: simply mix 1/2 cup pesto with 1 cup alfredo sauce.

Guiltless Alfredo Sauce from Our Best Bites

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Baked Buffalo Chicken Bites with Blue Cheese Yogurt Dip

(Inspired by backtoherroots.com and Bobby Flay)

Makes 12 dinner-sized bites or 30 appetizer-sized

For the Blue Cheese Yogurt Dip

• 1 cup 2% Greek yogurt
• 2 tablespoons finely-chopped cilantro
• 1/2 cup crumbled blue cheese
• 1/4 cup finely-diced red onion
• Salt and pepper to taste

For the Buffalo Chicken Bites

• 3 cups shredded cooked chicken or 1 rotisserie chicken, shredded
• 1/4-3/4 cup buffalo wing sauce
• 1 cup shredded cheddar cheese
• 1/4 cup green onions, white and pale green parts chopped
• 4 ounces cream cheese, softened
• 1 cup panko breadcrumbs
• Salt and pepper
• Cooking spray

Directions:

1. Mix all the dip ingredients together well. Stash in the fridge while you prepare the chicken.
2. Preheat oven to 350°.
3. In a large bowl, combine chicken, wing sauce, cheese, green onions, and cream cheese until well combined.
4. Mix panko and a pinch of salt and pepper in a shallow dish.
5. Form chicken mixture into 2-1/2″ balls (for dinner-sized) or 1-1/2″ balls (for appetizer-sized).
6. Roll the chicken balls in the panko and place in a greased cookie sheet.
7. Before cooking, spray the tops of the balls with cooking spray.
8. Bake for 25-30 minutes, or until tops of bites are brown and crunchy

Caramel Toffee Fruit Dip

From Our Best Bites

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp. vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)
1 tsp. cinnamon
1/8 tsp. (about a pinch) nutmeg

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit.

Ham and Swiss slider

2 dozen Kings Hawaiian Sweet dinner rolls
1 lb shaved black forest ham
1/2 lb sliced swiss cheese
1 stick melted butter
2 Tablespoons Worcestershire sauce
1/2 tsp garlic salt
1 Tablespoon poppy seeds

Slice rolls (cut one whole dozen at one time, leave sides stuck together to save time.) Place bottom half of rolls in a glass baking dish, (9 x 13 will hold 1 doz) and top with ham and cheese. Place top half of rolls over the ham and cheese. Mix worcestershire sauce, garlic salt and poppy seeds into the melted butter. Pour the mixture over the top of the rolls. Cover well and refrigerate overnight. Bake at 350 for 15-20 minutes, or until cheese is melted.

Garlicky potato wedges

Adapted from: Lottie + Doof

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 tsp freshly ground black pepper (use less for less kick!)
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.

Beecher’s “World’s Best” Mac & Cheese

from Martha Stewart

This recipe for the world's best mac and cheese is from Kurt Beecher Dammeier's "Pure Flavor" cookbook.

Serves 4 as a side dish

Ingredients

• Butter or vegetable oil, for baking dish
• 6 ounces penne
• 2 cups Beecher's Flagship Cheese Sauce (***SEE RECIPE BELOW)
• 1 ounce cheddar cheese, grated (1/4 cup)
• 1 ounce Gruyere cheese, grated (1/4 cup)
• 1/4 to 1/2 teaspoon chipotle chile powder

Directions

1. Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
2. Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
3. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.

***Beecher’s Flagship Cheese Sauce (Makes about 4 cups)

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
• 2 ounces Monterey Jack cheese, preferably Just Jack, grated (about 1/2 cup)
• 1/2 teaspoon coarse salt
• 1/4 to 1/2 teaspoon chipotle chile powder
• 1/8 teaspoon garlic powder

Directions

1. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
2. Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
3. To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.

Fresh Fruit with Vanilla Bean Honey Yogurt Dip

From Best Bites

2 cups fat free plain yogurt
2 tablespoons honey
½ cup brown sugar
1 teaspoon vanilla
½ of a vanilla bean, sliced with seeds removed

Combine ingredients and mix in a bowl. Serve with strawberries, grapes and pineapple (or any fresh fruit). This is also great over granola.

Mango Peach Pineapple Punch
1 12 oz can lemonade (make per instructions)
3/4 cup sugar
1 large can of pineapple juice
1 packet of mango peach kool-aid (or your favorite flavor of kool-aid)
2 liters lemon lime soda.

This recipe makes a large quantity so you will need to use a large pot and/or 2-3 pitchers to mix well. Mix all the ingredients into prepared lemonade concentrate, Use LOTS of ice!

Toffee chocolate chip cookies

Adapted from abountifulkitchen.com

2 1/2 cups all-purpose flour* (make sure to read note below)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter (not margarine), softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 cup toffee bits

¼ cup white chocolate chips

¾ cup chocolate chips

Preheat oven to 375° F. If using convection, preheat to 375 as well.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, beating well. Stir in flour mixture and chocolate chips all together, taking care to not over mix. Using a cookie scoop, drop onto ungreased baking sheets. I use a large scoop, and place 6 cookies per baking sheet. Flatten slightly with palm of your hand.
Bake for 7-10 minutes on middle rack until golden brown. Cool on baking sheets completely.
This recipe yields 18 large cookies.

**If baking in ramekins, fill ramekins ½ full. Bake at 350 for 17 minutes

School Lunch Peanut Butter Bars

1 1/2 C Flour

1¼ tsp. Salt

½ tsp. Baking Soda

¾ C Butter

¾ C Sugar

¾ C Brown Sugar

1 ½ tsp. Vanilla

1 1/2 C Creamy Peanut Butter (split)

2 Eggs

1 ½ C Quick Oats

Frosting:

½ c. butter

3 ½ c. powdered sugar

2 TBSP cocoa

¼ c. milk

1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

Caramel Apple Dip
8 oz. cream cheese (softened)
Marzetti's Caramel Dip (15 oz.)
Heath Bits (found in the baking aisle)
Mix a generous scoop of caramel and the cream cheese together and spread in a pie plate.

Make individual caramel dip favors by filling in 1/2 pint size mason jars. Fill jars ½ full with cream cheese/caramel dip mixture. Top with remaining caramel, followed by a solid layer of Heath bits. Serve with apple wedges.

"These are a few of our favorite things" Christmas Brunch--Holly and Kim December 2010

Previous to the insanity of the holidays we had a fabulous Christmas Brunch hosted by Holly and Kim.

The theme was "These are a few of our favorite things". They had done a darling job decorating Holly's new home for the Christmas event!

The appetizer table full of all sorts of yummy finger foods for breakfast!

One of the favorites was the French Toast Dippers

There were 3 different syrups to go with them:

Butter Cream, Peanut Buttery, and a Maine Blueberry Sauce

These darlings consisted of:

Simply Sinful Cinnamon and Pumpkin Apple Streusel Muffins

All the little details make the evening!

The table was simple and classy!

The runner and decor in the center was clean and crisp and festive!

The name cards were darling gift boxes tied up with a bright red Christmas ribbon and our name was on the gift tag. Simple, but SO cute!

Wrapped inside were the divine Oreo Truffles, oh my!

They had used a lot of red and silver for the decor, it went great together!

The Salad course was a DELICIOUS Breakfast Crepe Cup!

For sure my favorite and I am pretty sure the winner of the night for quite a few of us!

The main course:

Croissant French Toast with Vanilla & Berry Sauce

Fresh Fruit with Citrus Glaze (Loved the Glaze)

and

Maple-Dijon Glazed Bacon

and Dessert:

Apple - Blackberry Strudel

For our take home they had made us Swedish Pecans. These could compete with the almonds in the mall and Christmas time!

One of the funnest parts of the evening was that our invite had specific instructions to wear your favorite Christmas PJ's. What more for the perfect night, yummy breakfast, comfy clothes, the holiday season, and great friends!

French Toast Dippers
Adapted from Wasatch Life Magazine

6 slices white bread, cut thick
1 cup heavy cream
2 large eggs
1 tsp vanilla
½ tsp salt
9 graham crackers
Olive oil

Directions:
Cut each bread slice lengthwise into four sticks. In a pie pan or other shallow pan, mix together the cream, eggs, vanilla and salt. Whirl the graham crackers in the food processor until they are fine crumbs. Spread graham cracker crumbs on a plate. Dip sticks, on by one, into egg mixture and then press info cracker crumbs, coating thoroughly.
Heat a little oil in a small frying pan. Cover and cook sticks over medium heat 2-3 mins on each side or until lightly browned. Cool until warm enough enough to handle. Serve with a side of syrup and use your fingers to dip. Makes 24 sticks.
Variation: Spread oil on a baking sheet and place all coated sticks on sheet. Bake for 8 mins at 425. Turn over and bake another 3 minutes.

Buttercream Syrup
½ cup buttermilk
1 cube butter
1 cup sugar
1 TBSP Karo Corn Syrup
1 TBSP vanilla

Bring to a boil in a two quart pan. Will “foam up”. Boil for 1 minute. Add ½ tsp Baking soda and remove from heat and stir well. Regrigerate unused syrup.


Peanut Buttery Syrup
½ can sweetened condensed milk
¾ cup peanut butter
¼ cup sugar
2 Tbsp Karo Syrup
¼ cup cream
2 Tbsp butter

Place all ingredients in a saucepan and heat to boiling. Boil, and remove from heat. Cool slightly, then add the milk up to 1 cup to thin syrup out to a good, syrupy consistency. Store in fridge. Stores well and will last several weeks.

Maine Blueberry Sauce

1/4 cup butter
1 cup sugar
1/4 tsp nutmeg
2 cups blueberries (fresh or frozen)
2 Tbsp Lemon Juice
1 Tbsp cornstarch

In saucepan over low heat, place butter, sugar, nutmeg, and blueberries. Cook about 5 minutes (longer is using frozen berries). Combine lemon juice and cornstarch. Stir into blueberry mixture. Continue to cook and stir until thickened. Serve warm.


Simply Sinful Cinnamon Muffins
1/3 c. shortening (I used margarine)
½ c. sugar
1 egg
1 ½ c flour
1 ½ tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg
½ c milk
½ c sugar
1 tsp cinnamon
½ c. butter or margarine melted
Directions: Preheat oven to 350 degrees. Grease 12 muffin tins. Mix first three ingredients together. Stir in flour, baking powder, salt and nutmeg with milk. Fill muffin cups 2/3 full. Bake for 20-25 minutes. If using mini-muffin tin, cut baking time in half!
Mix ½ c sugar and 1 tsp cinnamon. Roll muffins in butter and cinnamon mixture. Eat warm.

Pumpkin Apple Streusel Muffins
Courtesy of www.higginsrecipes.blogspot.com
Makes 18 muffins

2 1/2 cups flour
2 cups sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs lightly beaten
1 cup solid pack pumpkin
1/2 cup vegetable oil
2 cups peeled, finely chopped apples

Streusel Topping
In a small bowl combine 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in 4 tablespoons butter until mixture is crumbly.


In a large bowl, combine dry ingredients (first 7). Set aside. In medium bowl, combine eggs, pumpkin, and oil. Add the liquid ingredients to the dry ingredients, stir until just moistened. Stir in apples. Spoon batter into greased muffin cups, filling 3/4 full. Sprinkle Streusel Topping over batter. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until toothpick comes out clean. If using mini muffin tin, cut baking time in half.
Cranberry-Lime Spritzer
Mix 1 part cranberry juice cocktail (or any Berry mix if you like it sweeter) with 2 parts limeade, then add a splash of club soda. Skewer some berries and add a slice of lime.
Breakfast Crepe Cups
Adapted from Midwest Living
• 1-1/2 cups milk
• 1-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 3 eggs
• 2 tablespoons butter, melted
• 1/2 teaspoon lemon extract (optional)
• Nonstick cooking spray
• 9 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• ½ lb sausage, browned (or bacon or ham, if desired)
• 1 cup shredded gouda cheese (4 ounces)
• Green onion
• Red bell pepper
• Dairy sour cream
• Snipped fresh chives or parsley
• Dash salt
Directions
For crepes, in a bowl, combine the 1-1/2 cups milk, the flour, sugar, the 3 eggs, the melted butter, and the dash salt. Add lemon extract, if you like. Beat with a rotary beater until well mixed.
Heat a lightly greased 5- or 6-inch crepe pan or skillet. Remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt the pan or skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels; remove crepes. Repeat with remaining batter to make 22 crepes, greasing pan or skillet occasionally.
Generously coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Fit crepes into cups, carefully ruffling the edges of the crepes.
For filling, in a large bowl, beat together the 9 eggs, the 1/4 cup milk, the 1/2 teaspoon salt, and the pepper. Set aside. Saute red bell pepper and green onion (or other desired vegetables) for several minutes or until soft.
Spoon sausage into the bottom of crepe cups. Ladle the egg mixture and veggies over the meat. Sprinkle with the cheese. Tent foil over muffin cups to prevent over-browning.
Bake in a 375 degree F oven for 25 to 30 minutes or until eggs are set.
With a spoon, carefully remove crepe cups. Top with a dollop of sour cream and chopped chives or parsley. Makes 12 servings.
Note: Use leftover crepes for another meal's dessert. Or, spread the crepes with cream cheese and fold into quarters, or roll and top with a fruit sauce or canned fruit-pie filling. To freeze remaining crepes, stack crepes, putting 2 pieces of waxed paper between crepes so they're easy to separate. Let crepes thaw at room temperature for about 1 hour before using them.


Croissant French Toast (with Kneader’s batter)
8 day-old croissants
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
Butter

Slice croissants in half lengthwise. Whisk together milk, eggs, vanilla, brown sugar and salt. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; Top with Vanilla Sauce and drizzle with Berry sauce.

Vanilla Sauce:
1 T. flour
4 egg yolks
1 T. vanilla
2 cups whipping cream
½ cup sugar
2 scoops vanilla ice cream

In a bowl, combine flour, egg yolks and vanilla; set aside. In a saucepan over medium-high heat, bring the whipping cream and sugar to a boil; remove from the heat. Cool briefly and in separate bowl, stir a small amount of hot cream in to egg yolk mixture; return all to the pan, stirring constantly. Cook on low for several minutes, then bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in ice cream until melted. Set aside. (If making small batch of French toast – 4 croissants or less, you may want to half this recipe).

Berry Sauce:
2 cups unsweetened raspberries
2 T. sugar
For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside. (If using frozen unsweetened raspberries, cook longer than 2-3 minutes.


Maple-Dijon Glazed Bacon
6 slices bacon
2 Tbsp Maple Syrup
2 tsp Dijon Mustard

Heat oven to 400. Line cookie sheet with tin foil. Lay bacon on top of tray (I use cooling racks) and place on cookie sheet. You could also put bacon directly on cookie sheet. Bake 5-6 mins, then rotate 180 degrees. Cook for another 3-5 mins for thin bacon, 6-8 mins for thick. Remove 1-2 mins before done and brush bacon with syup/dijon glaze.

Grandma Allie’s Citrus Glaze
1 c. pineapple juice
½ c. lemon juice
½ c. orange juice
1 c. sugar
2 Tbs. cornstarch
Combine above ingredients and cook on stovetop.
In separate bowl beat one egg. Slowly add half of the above mixture to the egg; stir. Then, add the rest. Cook again until thick. Sprinkle a little salt in after cooking. May combine with whipped, sweetened cream. Cool and serve over fresh fruit.
Apple-Blackberry Strudel Courtesy of abountifulkitchen.com

2 cups blackberries (3/4 pound)
1 large apple, peeled and coarsely grated ( I used a Rome Beauty)
2 tablespoons plus 1 teaspoon flour
1/4 teaspoon cinnamon
8 tablespoons sugar 1/2 t vanilla extract
Pastry dough for a double-crust pie- your own or see recipe below
1 egg & 1 tablespoon milk
2 tablespoons sugar for topping pastries, granulated or coarse
Parchment paper

Cook blackberries, apple, flour, cinnamon and 8 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes. Transfer to a shallow bowl to cool.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line baking sheets with parchment.
Roll out half of dough 1/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a rectangle, then trim into four 5-inch squares. Place about 1/4 cup of fruit filling in center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer to a lined baking sheet and press tines of a fork around edges of triangle, or just pinch together with finger tip. Make 4 more triangles in same manner, arranging them 1 inch apart on baking sheet. Repeat with remaining dough and filling, re rolling scraps together if needed.
Brush triangles with milk-egg mixture and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 25 minutes total. Transfer pies to racks to cool.

Pie Crust:
2 cups flour
1 teaspoon salt
1 cup shortening
½ cup very cold water

Mix flour and salt. Cut in shortening with pastry blender. Add water. Stir with fork until flour is absorbed and ball forms. Add more water if needed. Flour surface and rolling pin well. Follow directions above for rolling out.




Oreo Truffles
Ingredients 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Directions
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) I like to drizzle with white chocolate, then sprinkle with remaining cookie crumbs or candy sprinkles. You can also dip in white chocolate and drizzle with milk chocolate or colored chocolate. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.


Carol's Swedish Nuts
3 1/2 cups toasted pecans
2 egg whites stiffly beaten
1 cup sugar
dash of salt
1/2 cup margarine
Directions: Place nuts on pan, and bake at 325 degrees for 10 minutes. Remove nuts, and melt butter on pan. In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the sugar and salt. Fold toasted nuts into egg white mixture. Arrange the coated nuts in a single layer on the buttered pan. Bake for 30 minutes at 325 degrees, stirring/turning nuts with spatula every 10 minutes, until outside is crisp and golden. Watch closely so as not to burn. Cool, and enjoy!