Turtle Bars

 

For the Crust:

1/2 cup of butter

2 cups of flour

1 cup of brown sugar

1 cup of pecan pieces

To create the crust, mix together the butter, flour, and brown sugar using either a pastry blender or a fork until the mixture has a crumbly texture.

Next, press the mixture into a 9" x 13" un-greased pan and sprinkle the pecan pieces on top.

For the Caramel Layer:

2/3 cup of butter

1/2 cup of brown sugar

To make the caramel layer, mix together the butter and brown sugar in a saucepan and heat over medium heat, stirring continuously, until boiling. Let the mixture boil for 1 minute.

Pour the mixture over the crust evenly.

Bake the crust in the oven for 20 minutes at 350°F.

For the Topping:

1 cup of milk chocolate chips

Once the crust is removed from the oven, sprinkle the chocolate chips over it. Let the chips sit for 5 minutes to allow them to melt and then spread evenly over the surface of the bars.

Allow the bars to cool, then slice them into the desired portion sizes.

***I cut the recipe in half.

 

Garlic parmesan potatoes

 

 3 pounds of potatoes quartered

1/4 cup veg oil

3  tsp. Minced garlic

1 tsp oregano

1/2 cup Parmesan cheese

Preheat oven to 400º. Mid potatoes, oil garlic and oregano. Gently toss in the cheese.

Place on baking sheet covered with foil and bake for 20 minutes.  Sprinkle  the remaining cheese onto the potatoes and bake another 20 minutes. Check for doneness, bake longer if needed.

Garnish with chopped  fresh parsley if desired.  Serve.

I cut the recipe in half.

Cucumber appetizer

These won't last long on your appetizer tray. Light and delicious.

4 ounces of cream cheese

1/4 cup ranch dressing

2 Tbl. Fresh dill ( I used 1 TB dried)

3 - 4   cucumbers (I like English cucumbers, seeds are small)

About 15 cherry or grape tomatoes halved

 

Mix cream cheese with dressing and dill. Spoon into pastry bag with star tip.

Wash cucumber, remove peel in striped manor. Scoop out a half moon crater of seeds from cucumber.

Pipe cream cheese mixture into crater of cucumber.   Use enough to leave a  mound on top. Sprinkle a little paprika on top for color if you want.  Top with half cherry pushed slightly into cream cheese, seed side up or down, which ever you like.  Serve cold.

Best if chilled a bit before serving.

Dole Whip Frozen Treat

So refreshing on those hot summer days.

4 to 6 ounces of 100% pineapple juice

2 cup frozen strawberries or raspberries

1/2 cup vanilla ice cream or frozen yogurt

Pour juice, berries and ice cream in a blender

Blend on high until smooth. Add more juice or berries to reach your desired consistency

Pour into glasses, serve, and enjoy

Leftovers can be stored in freezer, covered. To use, thaw at room temp for about 10 minutes.

Vegetarian Fritters

 

2 eggs

4 Tbl milk

3 Tbls. Flour

1 Tbls. Shredded cheese

1 tsp baking powder 

Salt and pepper to taste

Red and yellow peppers

Zucchini

Onion 

Oil 

Cut veggies into small pieces and fry in oil, 

Pour two eggs in bowl, add salt and pepper and mix. Add milk, cheese, flour, baking powder and mix well.

Add the cooked veggies and mix again. Fry the pancakes in oil until golden brown.  Enjoy.

 Cinnamon and Sugar Doughnuts

1 1/2 cup flour

4 Tbls. Cornstarch

2/3 cup sugar

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

2/3 cup buttermilk 

2 eggs

2 Tbls melted butter

2 tsp vanilla

Topping

6 Tbls melted butter

1 cup sugar

2 tsp cinnamon

In medium to large bowl, combine flour, cornstarch, sugar, baking powder, salt, cinnamon and nutmeg.

In a small bowl, mix buttermilk, eggs, melted butter and vanilla.

Mix wet and dry ingredients together until just combined.

Grease a donut pan and divide batter into each well.

Bake in 375º oven for 10 to 12 minutes or until browned

While doughnuts are baking combine the sugar and cinnamon in a small bowl. Melt butter in a separate bowl.

When doughnuts are out of the oven dip into melted butter than cinnamon and sugar mixture.

**Makes one dozen doughnuts.