Rhubarb Pie

Mix together:

2 cups rhubarb (cut in 1" pieces)

1 cup sugar, mixed with 1/3 cup flour

Add 1 egg to dry mix and mix together.

Add 1/2 can crushed pineapple and about 1 T. tapioca

Mix all together well and pour into pie crust.

Pour into 9" pie shell & cover with top pie crust.

Make slits to let out steam.

Bake for 10 minutes at 425 degrees, then turn oven to 350 degrees. Continue baking for 45 minutes.

Makes one 9" pie. Serves 8-10

Recipe from Grandma Altop

Creamy Tortellini with Ham and Asparagus

1 pkg. frozen or refrigerated cheese tortellini

2 cups 1" long pieces fresh asparagus (about 1lb.)

1 1/2 cups thin julienne strips ham

2 (10 oz.) containers light Alfredo sauce (or make Alfredo sauce from recipe below)

2 T. refrigerated pesto sauce

shredded Parmesan cheese

Cook tortellini according to package directions. Add asparagus the last 203 minutes of cook time. Drain well & add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2-3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

Homemade Alfredo Sauce

1 cup half & half or heavy cream

4 T. butter

1 cup Parmesan cheese

3 cloves garlic, pressed

Melt butter in saucepan over medium high heat. Add the garlic & saute' for a minute. Add the half & half or heavy cream. Heat thoroughly, but do not boil. Gradually add Parmesan cheese. Stir continuously until cheese is melted. Salt to taste, if desired.

Serves 4

Recipe from Kathy Jensen

Chicken Pesto Pasta

• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/4 cup grated Parmesan
• salt and pepper to taste
• 1/2 box cooked pasta
• 3 cups cooked chicken, shredded or cubed

Method:
Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.
For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your Parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.
Pour your pesto cream sauce over the chicken and pasta, and stir to combine.
makes 4 servings

Oreo Truffles

• 1 (1 pound, 2 ounce) package Oreo cookies
• 1 (8 ounce) package cream cheese, room temperature
• 2 (8 ounces) packages milk chocolate chips--get a high quality chocolate chip. It makes all the difference.

Line two large baking sheets with either wax paper, parchment or a silpat.

In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).

Using your hands, roll into walnut-size balls. If the dough becomes too soft to work, place the remaining mixture back into the refrigerator to harden up.
Place Oreo balls on the lined baking sheet and refrigerate for 45 to 60 minutes.
Melt chocolate chips in a double boiler or use the microwave. (I used the microwave!)

(Use either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If the chocolate is not runny enough to easily coat the Oreo balls, microwave it again in 10 to 20 seconds intervals. Check and stir after each addition of time. Stir the chocolate until completely melted.)

To coat the truffle balls with the melted chocolate, use a slotted spoon and a normal spoon. Dip each Oreo ball into the melted chocolate, allowing the excess to drip back into the bowl. Place the Oreo truffle balls onto the baking sheet you have prepared.

*if the chocolate gets too hard to dip well, reheat it in the microwave.

Let the truffles harden in the refrigerator and keep them refrigerated prior to serving.

Grilled Cheese Reinvented

sourdough bread

pepperjack cheese

cooked bacon

very thin apple slices (fuji were great!!)

lightly salted avocado

This was SO GOOD!! You have to try it!! Sorry for the bad picture, I was so hungry, I just snapped a quick one!

recipe via: just cook already

Playdough (cooked)

1 cup flour

1/2 cup salt

1 T. oil

1 cup water (food coloring added)

2 tsp. cream of tartar

Stir over low heat until it forms a ball. Take out of pan & knead on counter. Keep refrigerated after each use.

Orzo Salad

Vinaigrette

Whisk:

1/4 cup red wine vinegar

2 T fresh lemon juice

1 tsp. honey

Gradually whisk in 1/2 cup olive oil

add salt & pepper

Cover & chill.

May be made 2 days prior.

Bring 6 cups chicken broth to a boil. Stir in 1 lb. Orzo, reduce heat to medium. Cover pan partially. Cook until tender, stirring occasionally. Drain, then transfer to a large, wide bowl. Toss. Once cool add:

1 cup grape tomatoes, halved

7 oz. crumbled feta cheese

1 cup chopped, fresh basil

1 cup chopped green onions

Toss all together, add vinaigrette. May need more salt & pepper.

Serve at room temperature.

** May add 1/2 cup nuts (pine nuts or slivered almonds)