Key Lime Pie by Lauretta Williams

Crust

40 vanilla wafers, crushed
¼ cup butter, melted
Heat oven to 350 degrees, crush wafers and stir in melted butter. Press into pie plate. Bake 10 min. Let cool before adding filling.

Filling

1-8 oz cream cheese, softened

1/3 cup sugar
1/3 cup lime juice
lime zest to taste
1-8 oz cool whip
Mix all ingredients until well blended. Spoon into cooled crust, refrigerate until firm. Top with a twisted lime slice.

Dad McCune's Cheesecake by Darcy McBride

2 large pkg. cream cheese (softened)

½ tsp. vanilla
½ cup milk

3 tsp. sugar
½ cup sugar

1 8-oz. carton sour cream
1 egg
Whip cream cheese until smooth. Add milk, sugar, egg, vanilla. Pour into uncooked graham cracker pie shell. Bake 20 min. at 350. Remove from oven. Mix sour cream and sugar and spread on top of hot pie. Bake 5 min. more. Refrigerate for several hours.

Enrichment Night Recipes

So Good! Santa Rosa Rice Salad

1 box long grain wild rice, prepared according to package (not minute rice)

Juice of 1 lemon

3 chicken breats, cooked and diced

4 green onions

1 red pepper

3 oz chinese pea pods or 1/2 bunch asparagus

2 medium avocados, diced (firm, not soft)

1 c pecans, toasted

Dressing

2 cloves garlic, minced

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp sugar

1/4 tsp pepper

1/3 c seasoned rice vinegar

1/3 c vegetable oil

Combine in blender, refrigerate 2-4 hours before serving. Mix all together (salad ingredients and dressing). Add avocados and pecans just before serving.

Easy S'mores

6 milk choclate bars (1.55 oz each), broken into pieces

2 c miniature marshmallows

8 graham crackers, coarsely chopped (about 1 3/4 c)

Place candy pieces in medium microwave-safe bowl. Microwave at medium (50%) 1 1/2 to 2 minutes or until chocolate is melted when mixture is stirred. Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover, refrigerate until firm.

Aunt Amy's Scotcheroos

1 c sugar

1 c light Karo syrup

Mix in large saucepan and bring to boil then take off heat immediately and add

1 c peanut butter

Stir together and add

7 c Rice Krispies

Pour into greased 9X13 pan.

Melt together 1 (6 oz) pkg milk chocolate chips and 1 (6oz) pkg butterscotch chips in microwave for 2-3 minutes, stirring after every minute or melt in a saucepan but watch carefully-if they melt too much they become hard and won't spread evenly. Spread melted chips on top of Rice Krispies.

Don't refrigerate Scoteroos or they become too hard to cut.

Zippy Zucchini Casserole, Audrey Forbush

1 1/2 lbs zucchini

1/2 medium onion

1 tbsp butter

3 eggs beaten

1/8 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

1/8 tsp oregano

1 c cheddar cheese, shredded

Wash, but do not peel zucchini. Cut into slices. Cook in small amount of water for 10-15 mins. or until tender. Drain and mash. Should make about 2 cups when mashed. Cook onion in butter until tender. Add zucchini along with beaten eggs, seasonings, and half the cheese. Spoon into 8 X 8 baking dish. Sprinkle remianing cheese on top. Bake at 350 degrees for 30 mins.

I always double this recipe and use a 9 X 13 pan.

Pinto Bean Fudge

1 c cooked soft pinto beans, drained and mashed

1/4 c milk

6 oz unsweetened chocolate

2 lbs powdered sugar

1 tbsp vanilla

6 tbsp butter

nuts, optional

In large bowl stir beans and milk together Add enough milk to resemble mashed potatoes. Stir in vanilla. Melt chocolate and butter. Stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly buttered 9" dish, form into 1 1/2" rolls or make into balls. Chill 1/2 hours.

Chicken Parmesan Pasta

2 whole, boneless, skinless chicken breasts cut into bite size pieces
1 box penne pasta
1 egg, slightly beaten
1 c plain breadcrumbs, in sealable plastic bag
½ c olive oil
2 garlic cloves, minced
½ c cream
1 tsp salt
1 tsp dried oregano
¼ tsp pepper
2 c mozzarella cheese, shredded
½ c parmesan cheese, grated
1 c cherry tomatoes, halved
½ c basil leaves, torn

Cook pasta according to package. Drain well.

Beat the egg. Dredge chicken pieces in the egg. Add chicken pieces in batches to the bag of breadcrumbs. Shake to coat and remove. Heat 2 tbsp olive oil in large skillet over medium heat. In two batches, sauté chicken approximately 2 minutes per side until browned and cooked through.

Heat remaining olive oil in skillet. Add tomatoes and garlic, cook 2 minutes. Add cream, oregano, salt, and pepper. Mix well and remove from heat.

Combine tomatoes, pasta, chicken, half the mozzarella, parmesan, and half the basil and place in baking dish. Sprinkle with remaining mozzarella and broil until cheese is melted. Garnish with remaining basil.

Lasagna Swirls

LASAGNA SWIRLS
8 oz lasagna pasta (not extra wide)
2 10-oz pkgs. frozen chopped spinach, thawed and well-drained
1 lb. ricotta cheese
1 c grated Parmesan cheese, divided
8 oz cream cheese, softened
8 oz mozzarella cheese, grated
½ tsp dried basil leaves
¼ tsp dried oregano leaves
Salt & pepper to taste

LIGHT TOMATO SAUCE

1 lg. onion, chopped
2 cloves garlic, minced
3 tbsp butter
2 1-pound 12-oz cans crushed tomatoes in tomato puree
16 oz tomato sauce
2 tbsp sugar
2 tbsp olive oil
2 tsp sweet basil leaves
1 tsp Italian herb seasoning
Pinch of red pepper flakes
Salt &pepper to taste
½ c grated Parmesan cheese for topping

Prepare lasagna pasta according to package directions, set aside. Beat together the next 8 ingredients until blended, set aside.

To prepare sauce, sauté onion and garlic in butter a large skillet. Combine next 8 ingredients and simmer 10 minutes. Lay out each lasagna noodle and spoon about ½ c filling on the top of the noodle. Roll up jelly-roll fashion. Place into a 9X13 inch pan coil side up. Preheat oven to 350 degrees. Pour sauce over the rolls and sprinkle top with Parmesan cheese. Bake, loosely covered, for about 40 minutes or until heated through and mozzarella in filling is melted.

Serves 6