In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8×8 inch pan.
For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Heat oven to 375. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough on an ungreased cookie sheet. Bake 8-11 mins or until light brown. Let cool. Chow down! Makes about 6 doz.
Ingredients: 1.5 cup of peanut butter 3/4 cup of butter 1 package of butterscotch chips 2 cups of marshmallows
Directions: Melt peanut butter, butter, on very low heat and as it cools stir in chips. When cool, stir in marshmallows. If too hot, the marshmallows melt. Then pour into a greased 8-inch square pan. It can be a smaller pan if you want thicker squares.
One of my favorite summer dishes is creamy Avocado Pasta! It’s light, refreshing and
extremely tasty! It can be made as a vegan/vegetarian meal, Keto friendly, or with
regular noddles and protein.
12 ounces dry spaghetti or pasta or Zoodles
2 ripe medium avocados (about 6 ounces each), halved and pitted
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed baby spinach leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 cup olive oil
Optional for serving: Parmesan cheese shavings, cherry tomatoes, or chopped fresh basil
leaves, grilled chicken.
Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until
al dente, 8 to 10 minutes, or according to package directions. Meanwhile, make the
Make the sauce. Scoop the avocado flesh into a blender. Add the basil, spinach, garlic,
lemon juice, and salt. Blend until smooth, about 1 minute. With the blender running,
drizzle in the olive oil and blend until incorporated, set aside.
Drain the pasta. Drain the pasta in a colander, then, transfer to a large bowl.
Toss the pasta with the sauce. Pour the sauce from the blender onto the pasta and toss
to coat. Serve immediately.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3
days, but the color may darken.
Coffee Rub: (Can also be used on other meat if preferred, not only steak) 3 tbsp of ground coffee beans (Do 1 tbsp less if the coffee flavor is too strong) 1 tbsp of garlic powder 1 tsp salt 1 tsp pepper 1 tsp dried oregano 1 tsp onion powder 1 tsp dried basil 1 tsp ground cumin 1 tsp dried dill 1 tsp chili powder (I also mix in 2 tbsp of Mrs. Dash “Garlic and Herb” seasoning to sort of tie it all together)
1. Allow steak to rest at room temperature for 30 minutes 2. Mix all the seasonings for the rub together and then season the steak using fingertips to gently press the rub into both sides of the steak (I pat the steak dry and then coat each side lightly with olive oil so the rub sticks well). 3. I grilled my sirloin on high heat around 8 minutes per side for medium-rare or til internal temperature reads 135 degrees (Feel free to go the oven route, too, if that’s what you’re used to). 4. Take steak off grill and put a sheet of aluminum foil over the meat as it rests for 5 minutes