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- Slice one side of date open so it can be stuffed.
- Pull apart the Rolo and push it into the date (if dates are small, just use half a Rolo).
- Next, stuff in a pecan half. Rest the date on a pretzel. Repeat with remaining ingredients and serve.
- 2 1/4 cups vanilla wafers
- 1 stick unsalted butter melted
- 4 large egg yolks
- 1/3 cup lemon juice plus 1 tablespoon
- 1 can sweetened condensed milk
- 4 ounces whipped topping
- Fresh raspberries to garnish
- For crust: Heat oven to 375.
- Add vanilla wafers to a food processor and pulse mixture into fine crumbs.
- Pour crumbs into a shallow pie dish. Pour melted butter over the crumbs.
- Using your hand and the back of a spoon or the bottom of a measuring cup, evenly press the crumbs into pie plate and up the sides to create a crust.
- Bake for 10 minutes. Remove from the oven. (If crust has fallen off the sides, you have about a 10-15 second window to use a spoon and press it back up before it cools.) Allow to cool completely.
- In a bowl, whisk together egg yolks, lemon juice and sweetened condensed milk until smooth. Pour into crust.
- Bake 15 minutes or until the filling is set. Remove and cool for 2 hours.
- Top with whipped topping and refrigerate for 2 hours. Decorate with raspberries before serving.
Cheater idea: To speed preparation, use a store-bought graham cracker crust and skip ahead to the filling instructions.
- 2 slices bread
- 1 avocado
- 1/8 teaspoon ground cumin
- 1/8 teaspoon garlic salt
- salt pepper to taste
- 2 eggs
- 1 1/2 teaspoons green onion sliced, green part only
- Prepare two pieces of toast. (I like to use good bakery bread, but regular grocery store bread will do, too.)
- Cut avocado in half, remove pit and smash with a fork.
- Add cumin and garlic salt. Taste and add salt and pepper as needed.
- Spread avocado mixture on toast.
- Fry two eggs to your liking (I prefer the yolk runny because it’s buttery and makes this a rich dish).
- Place the eggs on avocado toast, sprinkle with green onion and serve.
Variations: I make avocado toast a variety of ways. You can add sun-dried tomatoes and goat cheese to the recipe above. Sometimes I make scrambled eggs on toast and top it with chopped tomatoes, crumbled bacon and one tablespoon of leftover corn. I’ve made avocado toast Benedict by adding hollandaise sauce. Once, I topped it with scrambled eggs, salsa, black beans and cilantro. Just have fun with it.
- 2 cups water
- 1/2 cup sugar
- 5 mint leaves plus 4 more for garnish
- 1 1/3 cup blackberries
- 2 tablespoons fresh lime juice
- 2 cups sparkling water or club soda
- In a pot, heat water and sugar until boiling. Add 5 mint leaves, reduce to a simmer and cook 5 minutes. Set aside to cool, allowing mint to steep. Strain out mint when mixture has cooled.
- To make individual drinks: Place 1/3 cup of blackberries in a glass with 1/2 tablespoon of lime juice and smash with a spoon. Add 1/2 cup of the cooled mint syrup and top with 1/2 cup of sparkling water or club soda. Add a few ice cubes, garnish with a mint leaf and serve immediately.
- 1 6 ounce box of strawberry Jell-O
- 1 quart strawberries cleaned and sliced
- 1 angel food cake
- 1 16 ounce container of Cool Whip
- Dissolve Jell-O with one cup of hot water. Add one cup of cold water and stir well.
- Pour sliced strawberries into Jell-O and set aside.
- Cut or tear up angel food cake into very small pieces.
- Layer the bottom of large glass bowl with cake pieces.
- Ladle on some of the strawberry mixture, then add some Cool Whip, and repeat layers until bowl is filled.
- Top with Cool Whip and garnish with a few sliced strawberries. Chill until set.
Can be prepared with sugar-free ingredients and a store-bought cake.
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