Irish Mud Pie

Irish Mud Pie

For the crust:
9 chocolate graham crackers
1/3 c. chopped pecans
3 T. unsalted butter, melted

For the filling:
1 stick unsalted butter, cut into pieces
2 oz. unsweetened chocolate, chopped
2 T. flour
Pinch of salt
1 1/4 c. sugar
2 T. light corn syrup
2 T. Irish Cream liquor
1 1/2 tsp. vanilla
3 large eggs

For the topping:
1 1/2 c. cold heavy cream
1 T. confectioners' sugar
1/2 tsp. vanilla extract
1 T. Irish Cream liquor
3 T. finely chopped pecans

Preheat the oven to 375 degrees.  Pulse the graham crackers and pecans in a food processor until finely ground.  Add the melted butter and process until moistened.  Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.  Bake for about 10 minutes; transfer to a rack and let cool.
Meanwhile, make the filling:  Melt the butter and chocolate in a saucepan over medium heat, stirring constantly.  Remove from the heat, then stir in the flour and salt until smooth.  Stir in the sugar, corn syrup, liquor and vanilla.  Add the eggs, one at a time, stirring until smooth.  Pour the filling into the prepared crust and bake until set and cracked on top about 30 minutes.  The filling should look like a brownie.  Transfer to a rack and let cool for about 2 hours.
Make the whipped cream:  Beat the heavy cream, confectioners' sugar, vanilla and liquor with a mixer until soft peaks form.  Top the pie with the whipped cream.  Sprinkle the pecans on top.

Dried Stuffed Apricots

 Dried Stuffed Apricots 

2 ounces soft cream cheese at room temperature

1 teaspoon milk

1 tablespoon finely chopped fresh basil

20 dried apricots

20 whole almonds

Combine the cream cheese and milk, stirring with a fork until thoroughly combined.  Stir in the chopped basil.

If you have whole dried apricots, and they easily separate, put a half teaspoon of the cream cheese mixture inside the dried apricot. Then insert one almond into the apricot also.  If the dried apricots are halves only or if they don’t want to separate, just place the cream cheese and the almond on top of the dried apricot.

This makes an excellent appetizer or a light dessert.

Pimento Cheese Spread

Pimento Cheese Spread

2 c. coarsely grated sharp cheddar cheese
2 c. coarsely grated extra-sharp white cheddar cheese
1 c. finely chopped drained pimientos
1/2 c. mayonnaise
1/2 tsp. celery salt

Mix all ingredients in a large bowl.  Season with salt and pepper.

Can be made up to 3 days ahead.  Cover and chill.

Use as an appetizer with club crackers and celery sticks.

Also makes a great grilled cheese sandwich on whole wheat bread.

Cauliflower Slaw

Cauliflower Slaw

1 medium head cauliflower
1 small head cabbage
1 small onion
3/4 c. real bacon bits
1 3/4 c. light Miracle Whip or mayonnaise
2 T. sugar
1/3 c. Parmesan cheese

Cut florets from the cauliflower and cut into small pieces.  Shred the cabbage.  Finely chop the onion.
Combine the Miracle Whip, sugar and Parmesan cheese.
In a 9" x 13" pan, layer the cauliflower.  Spread with one-third of the dressing.  Add the cabbage then one-third of the dressing.  Add the onion then spread with the remaining dressing.  Sprinkle the bacon bits on top.
Cover and chill for 2 hours or overnight.  Toss before serving.

Shrimp with Curry Mayo

 

Shrimp with Curry Mayo

Ingredients

• 1 lb. cooked peeled and deveined shrimp
• 1/3 c. apple cider vinegar
• 1/4 c. olive oil
• 1 jalapeno seeded and thinly sliced
• 2/3 c. mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. grated garlic
• 1/2 tsp. curry powder
• 1/4 tsp. tumeric
• 1/2 tsp. lime zest
• 1 1/2 tsp. lime juice

Instructions

• In a large bowl, toss the shrimp with the vinegar, oil and jalapeno; chill for 20 minutes.
• Meanwhile, in a small bowl, combine the remaining ingredients.
• Drain the shrimp and serve with the dip.

Omega-3 Granola

Omega-3 Granola

4 c. oatmeal
1 c. wheat germ
1/2 c. flaxseed meal
1/2 c. packed brown sugar
1/2 c. raw, hulled sunflower seeds
1/2 c. chopped walnuts
1/2 c. sliced almonds
1 tsp. cinnamon
3/4 tsp. salt
1/3 c. canola oil
1/4 c. honey
1 tsp. vanilla extract
1/4 c. water
1 c. dried apricots, chopped

Grease a large rimmed baking sheet.  Preheat oven to 300 degrees.
Stir together oatmeal, wheat germ, flaxseed meal, brown sugar, sunflower seeds, walnuts, almonds, cinnamon, and salt in a large bowl.  Whisk together oil, honey, vanilla and water in a separate bowl.  Pour the wet mixture into the dry mixture, stirring until evenly moistened.  Spread the mixture evenly on the prepared baking sheet.
Bake, stirring every 15 minutes, until crisp and toasted, 30 - 45 minutes.  Cool completely.  Add the apricots and toss to combine.  Transfer to an airtight container and keep at room temperature for up to 2 weeks.

Pickled Carrot Rounds

 

Pickled Carrot Rounds

Ingredients

• 1/2 lb. carrots

• 1 c. white wine vinegar

• 1 clove garlic

• 1 tsp. fennel seeds

• 1 tsp. salt

• 3 T. sugar

Instructions

1. Peel the carrots and slice into 1/4″ rounds. Crush the garlic clove. In a small saucepan, bring 1 c. water, vinegar, sugar, salt, garlic and fennel seeds to a boil. Pour the liquid over the carrot rounds in a heatproof container. Let cool, cover and refrigerate for 24 hours.