Shredded Apple Pie

Makes: 1 Pie
1 1/4 C Sugar
3 T Flour
1/2 t Cinnamon
1/2 t Nutmeg
2 eggs, beaten
1/2 C Melted Butter
1 t Vanilla
3 C Grated Apples (Granny Smith)
1 Pie Shell (or 2 if you want to make a fancy top)

Preheat oven to 400 degrees F.
Combine Sugar, Flour, Cinnamon and Nutmeg.
Add eggs, Butter and Vanilla.
Fold in grated Apples.
Pour mixture into pie shell.
Bake for 10 minutues.
Lower temp to 350 degrees F
Bake for 60-65 minutes
Cool or eat warm with melted, grated cheddar cheese or ice cream

Broccoli Casserole

2 lg. bags frozen broccoli
2 cans cream of mushroom soup
1 can water chestnuts, chopped
1/2 to 3/4 lb. grated cheddar cheese

Mix all of the above together.  Bake at 300 degrees for 1 hour.  Spread crushed cornflakes( that have been mixed with melted butter) on top of the broccoli the last 20 minutes of baking time.

Avocado Cucumber Tomato Appetizers

Avocado Cucumber Tomato Appetizers

1 avocado peeled and mashed
1 cucumber cut into thick slices
1 lime juiced
seasalt or kosher salt
freshly cracked black pepper
grape tomatoes slices
garlic powder

Wash all vegetables and fruit. Juice lime. Peel avocado and remove skin. Mash avocado in a small bowl, add the juice of one lime, 1/4 teaspoon garlic powder, freshly grated black pepper and salt to taste. Smash with a fork leaving some chunks. Slice cucumber in thick slices and slice the grape tomatoes thick round to place on top.
Assembly:

Start with cucumber on the bottom, add a tablespoon of avocado mixture, top with sliced tomato.Pretty delicious, healthy and quick appetizers. Serve them on chilled romaine lettuce for presentation (if you don't eat them all before they hit the plate!)

Creamy Penne Pasta

1 # Penne Pasta
salt and pepper
3 Tbsp. Olive Oil
1-2 Tsp. Dried or Fresh Basil
3 Cups Cherry Tomatoes
3/4 c. Whipping Cream
3/4 c. Parmesan Cheese

Options:  add cooked chicken breasts, mushrooms,  zucchini

Cook pasta, drain, and put to the side.  Heat skillet, add oil, garlic, then tomatoes and cook 5 minutes.  Add salt and pepper, then cream.  No more cooking--put in the grated cheese and mix with the pasta and serve immediately.

Spinach Egg Breakfast Casserole

1lb fresh spinach

1/4 c butter

4 green onion stalks

parsley

1/2 c sour cream

12 eggs

1 1/2 c shredded jack cheese

1/2 tsp salt

1/2c parmesan cheese. 

Sauté the onion and parsley in butter, add spinach and cook until wilted. In a bowl combine egg, salt, and sour cream. Beat until smooth, add cheese and spinach mixture. Top with 1/2 c Parmesan cheese. Bake in 9x13 pan at 350degrees for 25to 30 min.

Bruce's SALAD NICOISE

SALAD NICOISE
Dressing
Mix: Heaping tbl. of Dijon Mustard
½ tbl. of sugar
6-8 dashes of pepper
¼ cup vinegar
Shake in bottle to mix well
Add: ¼ cup of vegetable oil
Shake in bottle and mix well
Set aside or refrigerate
Salad
Cube and Steam Red Potatoes (approx. one per person)
Slice and Steam String Beans (appox. Eight per person)
Prepare before serving and refrigerate or chill in cold water after steaming
Next: Pour lemon juice over solid tuna and mix with mayonnaise and dill seed to taste
Slice roma tomato
5 Whole black olives
Sliver dilled beets
Set aside while preparing serving plate with lettuce
Next: Break up romaine lettuce and place on serving plate
Place tuna mix in center of serving plate
Side dress tuna with slivered beets, cubed potatoes, cut string beans, sliced tomatoes and black olives (place in a criss-cross pattern and circular pattern)
Refrigerate salad on plate until ready to serve. Pour dressing mix over salad and serve chilled. Serve with a smile to add flavor and flare to dish!

Bruce's Lemon Icebox Cheesecake

CRUST
10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 Tbls butter, melted
1 tsp grated lemon zest

CURD
buy ready made lemon curd, or use Julie's Microwave Lemon Curd recipe

FILLING
1 envelope (2 3/4 tsp) unflavored gelatin (or use lemon jello)
1/4 cup lemon juice from 2 lemons
1 1/2 lbs cream cheese, cut into 1 inch pieces and softened
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream

Heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined.  Press mixture into a 9" springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely (at least 30 minutes)

Combine lemon juice and gelatin in a small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.  set aside.

Beat cream cheese, sugar and salt until smooth and creamy (about 2 minutes). Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and 1/4 cup lemon curd. Increase speed to medium high and beat until smooth and airy, about 3 minutes.

Pour filling into crust and smooth top.  Pour remaining curd  in thin lines onto the top and lightly drag a knife or skewer through it to create a marbled appearance. Refrigerate until set, at least 6 hours.