Chocolate Marshmallow Pie

By Arda Smith

1 large Hershey bar

10 large marshmallows

1/4 cup milk

Melt the above ingredients in a double boiler.

Cool and fold in 1/2 pint whipping cream, whipped.

Pour into a graham cracker crust and freeze.

Gullivers Steakhouse Creamed Corn

The Kathrine recipe... NOT to be confused with nasty canned cream corn!

20 oz frozen corn... about 4 cups (do not substitute canned corn)

1 cup heavy cream

1 cup milk

2 TBS sugar

1 tsp salt

1/4 tsp pepper

2 TBS flour

2 TBS butter

In a saucepan, combine all ingredients except butter and flour.

Bring to a boil and simmer 5 minutes.

Blend melted butter with flour and add to corn mixture.

Mix well and continue stirring until thick.

Ritzy Parmesan Chicken

So yummm!

4 medium boneless, skinless chicken breasts

1/4 cup mayonnaise

1 TBS lemon juice

25 Ritz crackers, finely crushed

1/4 cup grated Parmesan cheese

2 tsp dried basil

Preheat oven to 400.

In a small bowl, mix together mayonnaise and lemon juice. Set aside.

Mix together cracker crumbs, Parmesan cheese, and basil.

Dip chicken breasts in mayonnaise mixture, then roll in cracker mixture.

Place chicken pieces on a baking sheet and bake 20 - 25 minutes or until done.
NOTE:  Be sure to preheat oven before baking.  
Check for doneness after 20 minutes (juices run clear, not pink).  
Do not overcook as chicken breasts can easily become dry.

Parmesan Knots

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Directions

• Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
• In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
• Yield: 2-1/2 dozen.

Soft Pretzels

I've made these ONCE and was marginally successful... they tasted great, but looked awful. I have tweaked the recipe a little, and will try again when I get the chance. In other words, go ahead and give it a whirl, but I think it takes practice!

1 TBS yeast

1/2 tsp granulated sugar

1/3 cup warm water

1 cup warm water

1/3 cup brown sugar, lightly packed

4 cups flour

1 tsp salt

Dissolve yeast in 1/3 cup water + 1/2 tsp sugar.

Add yeast mixture with remaining ingredients to stand mixer.

Mix on slow/medium speed until smooth.

Knead in mixer with dough hook about 5 minutes.

Divide dough into 12 pieces.

Roll into ropes and twist into pretzel shapes.

Place on greased cookie sheet and allow to rest about 30 minutes.

Bring the following to a boil:

4 cups water

3 TBS baking soda

3 tsp sugar

Using a slotted spatula, carefully transfer pretzels to boiling water (do this one at a time).

Boil for about 20 seconds on each side.

Transfer to greased baking sheet.

**Sprinkle with desired topping - course sea salt, sesame seeds, parmesan cheese, etc.

Bake at 400 9 - 11 minutes or until golden brown.

**If you leave the pretzels plain, you may brush with butter and sprinkle with a cinnamon and sugar mixture after baking, if desired.

Cucumber Sandwiches

from Kaylene Frost

1 8-oz cream cheese, softened

1/2 cup mayonnaise

1 7-oz pkg dry Italian salad dressing mix (or Ranch)

2 loaves French bread, cut into 1 inch slices

2 medium cucumbers, sliced

1 pinch dry dill weed

Mix together the cream cheese, mayonnaise, and dry dressing mix.

Refrigerate at least 6 hours, preferably overnight.

Spread the cream cheese mixture onto sliced bread and top with sliced cucumber.

Sprinkle with dill.

Mr. Pete's Chocolate Fudge Sauce

Ingredients

1 3/4 cups heavy cream

• 3/4 cup brown sugar
• 1/4 cup butter, cut into small pieces
• 2 3/4 cups semisweet chocolate chips
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract

Directions

In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.

Makes 4 cups