Grasshopper Pie

24 creamed-filled chocolate cookies finely crushed

1/4 cup margarine, melted

1/4 cup milk

A few drops of pepermint extract

a few drops of green food coloring

1 jar of marshmallow creme

2 cups of heavy cream, whipped

Combine cookie crumbs and margarine. Press into 9" spring pan reserving 1/2 cup of the mixture for topping. Gradually add milk, extract and food coloring to marshmallow creme, mixing until well blended. Fold in whipped cream. Pour into pan, sprinkle with remaining crumbs. Freeze. Remove one half hour before serving.

Lemon-Berry Punch

I got this recipe out of the latest issue of the Creative Memories Magazine - "Lasting Moments."

Start to finish: 10 minutes

--2 C cranberry-strawberry drink, chilled
--1 12-oz can frozen pink lemonade concentrate, thawed
--1 1-liter bottle lemon-lime carbonated beverage or carbonated water, chilled
--Lemons (optional)

1. Pour cranberry drink and lemonade concentrate into a 2-qt pitcher. Stir until well-mixed.

2. Slowly add the carbonated beverage to the lemonade mixture. Serve chilled or over ice and garnish with lemon slices, if desired. Makes 8 (8-oz) servings.

Roasted Vegetable Soup

4 Servings

This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.

Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste

Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.

3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.

Puffy Grain Chewy Bars

Serves 12

1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses

Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.

NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.

Basic Black Bean Dip

Serves 12 (as appetizer)

1 black beans, canned (15 oz.), drained
1 can green chili peppers, drained
1/4 cup salsa, use what you have
2 teaspoons cumin
1 teaspoon garlic, pressed
1 squeeze lime or lemon

Dump it all into a food processor and whir like mad. When it's done, plop it into a bowl and serve with chips and/or veggies.

Chips for Dips

Serves 12 (as an appetizer)

12 corn tortillas -- or pita, whole wheat tortillas, whatever non-stick spray (health food stores have ones without the propellant or use an oil pump)

Preheat oven to 425 degrees. Spray a cookie sheet generously with non-stick spray.

Stack the tortillas and cut them into 6 even pieces, sort of like a pizza. Place on the cookie sheet and lightly spray the tortillas. Bake for 8 minutes or so checking to make sure they don't get too brown.

Let cool and serve with hummus or Black Bean Dip. Put a generous portion of veggies out with the chips, too.


NOTE: Make sure you only use the non-stick sprays from the health food store. The others are full of propellant and unless you plan on flying your food, propellant doesn't belong there. Or buy an oil pump that uses air to help spray. Available at Wal-Mart and other stores, for under $10. Great investment.

The Ultimate Tortilla Roll-Up

Makes 1

Whole wheat flour tortilla (*health food stores have a sprouted wheat tortilla that is delicious)
1/2 ounce low-fat cream cheese, you can use less
1 ounce chicken breast without skin, tuna, or whatever you have on hand
2 slices tomato, chopped
1 romaine lettuce leaf, shredded
1 green onion, minced fine (optional)
1 teaspoon vinaigrette, whatever you have on hand

Lay tortilla flat and spread cream cheese all over. In a small bowl, toss lettuce, tomato and optional green onion with vinaigrette. Set aside.

Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on top of the chicken.

Roll up like you would a sleeping bag and secure with a toothpick or just place on a plate, seam side down. If this is for a lunch box, wrap securely with plastic wrap.

Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.