This is a great recipe from Cousin Nancy . . .

Beef Kabobs with Avocado Sauce

3 Tbsp. extra virgin olive oil                           1 ripe avocado, seeded, peeled

1 Tbsp. minced garlic                                    ½ cup seedless cucumber, chopped

1 Tbsp. minced onion                                   ¼ cup sour cream

1 tsp. oregano                                             2 Tbsp. lime juice

1 tsp. fresh ground black pepper                   1 tsp. kosher salt

½ tsp. kosher salt                                        1 tsp. ground cumin

3 lbs. beef top sirloin steak, 1” thick              Peppers & Onions for grilling

In large bowl combine oil, garlic and onion, oregano, pepper and the ½ tsp. salt; set aside.  Rim fat from meat.  Cut meat in 1” cubes.  Add meat to oil mixture; toss to coat evenly.  Let stand at room temperature for 30 minutes.  Meanwhile, in food processor combine avocado, cucumber, sour cream, lime juice, 1 Tbsp. water, the 1 tsp. salt and cumin.  Cover and process until smooth.  Transfer to serving bowl.   Put meat, peppers and onions on skewers.  Grill turning to brown evenly.  Serve with Avocado sauce. 

Just had a delightful sandwich . . .

Blackberry Jam, Bacon, Apple & White Cheddar Cheese Sandwich

2 slices Grainy Bread                                thin sliced Apple                                           
Blackberry Jam                                         White Cheddar Cheese sliced thin
Crispy Fried Bacon Strips
   (I do mine in the microwave)

Spray a pan with Pam (or if you dare - use butter).  Spread the jam on the bottom piece of bread, then the sliced bacon, sliced apple, sliced cheese and top piece of bread.  Grill in the pan until golden brown and cheese is melted (I cover the pan with a lid).

Manicotti is a favorite.  Make it the easy way (use a baggie to fill the shells).

Manicotti with Cheese Filling

1 lb. Ricotta cheese                                      1 pkg. manicotti shells

1 lb. Mozzarella cheese, shredded                 1 recipe marinara sauce

¼ cup seasoned bread crumbs                      ¼ cup parmesan cheese, divided

¼ tsp. salt                                                   Optional:  ¼ cup frozen chopped

¼ cup chopped parsley                                 Broccoli, squeezed dry

Combine ricotta, mozzarella, bread crumbs, salt, parsley and ½ of the parmesan cheese (and spinach if using).  Pour half the marinara sauce in the bottom of a baking dish.  Use a baggie, with the corner cut to stuff the cooked manicotti (or Cannelloni) with filling.  Arrange in a dish and top with remaining sauce and sprinkle remaining parmesan on top.  Bake at 350° for 30 minutes.

The best Cheesecake

This is the recipe from a friend's father.  It is wonderful. 

Cheesecake by Pop Kain

1 box chocolate graham cracker crumbs                  1 Tbsp. flour

4 oz. walnut pieces                                                ¼ stick butter, softened

6 oz. chocolate chips (or any flavor)                        (dash of oil if needed)

8 oz. cream cheese                                                8 oz. sour cream

8 oz. whipped cream cheese                                   1 tsp. vanilla

1 cups sugar                                                         3 eggs

Mix graham cracker crumbs, walnut and chocolate chips in a large Ziploc bag.  Pour out what you need (about ½) in a 9” spring form pan to make a crust, pressing evenly in bottom of pan and refrigerate the balance for another use.  Bake at 350 degrees for 5-6 minutes.   Whip cream cheese and whipped cream cheese until fluffy.  Add sugar, flour, butter, sour cream, vanilla and eggs one at a time.  Pour over crust and bake at 350 for approximately 40 minutes.  Leave in oven after turning off. 

Something a little different

Smoked Gouda Pasta Salad

12 oz. Mostaccioli                                        ½ tsp. salt

½ cup mayonnaise                                       pepper to taste

¼ cup milk                                                   10 oz. grape tomatoes, halved

4 Tbsp. white vinegar                                   ½ lb. smoked Gouda cheese, cubed

1-1/2 tsp. Adobo sauce from                       24 whole basil leaves

    Chipotle peppers

Cook pasta until done.  Drain and rinse in cold water until no longer hot.  Set aside.  Mix mayonnaise, milk, vinegar, salt, pepper and adobo in a small bowl.  In a large bowl, stir together pasta, dressing, halved tomatoes and cubed Gouda.  Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoon or two of vinegar if necessary.  Stir in basil at the end.  Refrigerate for a couple of hours before serving.

Easter Salads

Here are some of my favorite Side Salad Recipes:

Chopped Salad

¼ cup olive oil                                             6 cups chopped head lettuce

1/3 cup white vinegar                                  ½ cup crisp fried crumbled bacon

1/3 cup white sugar                                     ½ cup chopped tomatoes

2 tsp. salt                                                    ½ cup crumbled bleu cheese

Mix first 4 ingredients to make dressing and refrigerate until ready to serve.  In large bowl, toss lettuce with dressing.  Sprinkle the bacon, tomato and bleu cheese on top just before serving.

New York Salad

Sweet, Tart, Crunchy all in one Divine Salad

Mixed greens                                               Kiwis

Mix of Blue Cheese and Feta                          Pears

Craisins                                                       Sugared Walnuts or Pecans

Grapes                                                         Purchased Raspberry Dressing

Sugared Walnuts/Pecans:

1 Egg White                                                 1 tsp. Salt

½ cup Sugar                                                1 lb. Nuts

Preheat oven to 225°.  Oil or spray a rimmed baking sheet.  In a small bowl, whisk egg white until foamy.  Add sugar and salt, whisking until well blended.

Add nuts; stir with a fork until coated.  Pour onto prepared baking sheet.  Spread in an even layer.  Bake for 1 hour, turning and stirring with a spatula after 30 minutes.  Nuts will be slightly soft, but will firm up as they cool.  Cool completely.  Break apart any nuts that stick together.  Store in an airtight container

It's Easter Time!

Here are some favorite Deviled Egg Recipes:

Deviled Eggs

Tangy & Zippy

12 eggs                                                       1 tsp. dill

2 tsp. prepared mustard                               ½ tsp. garlic powder

½ cup mayonnaise                                       ¼ tsp. salt

1 Tbsp. vinegar                                            paprika

Place eggs in a saucepan and cover with cold water.  Bring water to a boil and boil eggs for 10-15 minutes.  Remove eggs from boiling water and place in a medium saucepan of cold water until cool.  Remove the shells and cut the eggs lengthwise to remove the yolks.  Place yolks in a medium sized bowl.  Mix in the mustard, mayonnaise, vinegar, dill, garlic powder and salt with the egg yolks.  Scoop the mixture into the hollowed out areas of the egg whites.  Garnish with paprika.  Refrigerate at least one hour before serving.

Deviled Eggs II

3 hard boiled eggs                                       salt & pepper to taste

1 Tbsp. mayonnaise                                     1 dash Tabasco sauce

2 oz. cream cheese, softened                       1 tsp. chopped parsley

Cut eggs in half and remove yolks.  Mash yolks with mayonnaise and cream cheese.  Mix to a smooth paste.  Add the seasonings.  Stuff the eggs with the mixture.  Sprinkle with chopped parsley.  Chill before serving.