Birds Nests for Easter

1 cup of butterscotch chips
1/2 cup light corn syrup
1/3 cup of sugar
1/2 cup creamy peanut butter
2 1/2 cup chow mein noodles
2 cups chex cereal, lightly crushed
assorted candies such as malted eggs and marshmallow chicks

Combine butterscotch chips, syrup, peanut butter and sugar. Microwave in 30 second intervals till smooth. Stir mixture into noodles and cereal until coated. Quickly shape small balls into nests and add chocolate eggs. Makes about a dozen nests

Lemon Squares

This recipe came from long-time family friend and the bestest cook ever, Faye Tieche. She was Aunt Faye to our kids, Miz Tieche to Dick when he worked for her in the school cafeteria back in middle school. We miss this wonderful lady!

2 c sugar
4 Tbsp Lemon juice
½ tsp salt
1 c butter, softened
4 eggs, slightly beaten
2 c flour, sifted
½ c powdered sugar
1 lemon rind, grated

Make dough of flour, powdered sugar, and butter. Knead together with salt. Spread in 9x12 ungreased pan. Bake at 350 degrees for 20 minutes.

Beat remaining ingredients with wire whisk; pour over baked dough and bake again at 325 degrees for 25 minutes. Allow to cool in fridge at least two hours. Sprinkle the top with powdered sugar, then cut into squares.

Busy Day Soup

6 c water (I used beef stock)
1 lb ground beef
1 L can tomatoes, undrained
1 pkg frozen mixed vegetables
1 pkg onion soup mix
2 cubes of beef bouillon (use if cooking with water)
½ c macaroni or rice
minced garlic
salt & pepper
Italian seasonings

Brown and drain the ground beef. Add water and bring to a boil. (The original recipe called for cooking the beef in the boiling water rather than browning it.) Add remaining ingredients and simmer for one hour. Freezes well.

Key Lime or Lemon Meringue Pie

Filling:
1 can sweetened condensed milk
½ c lime or lemon juice (fresh only!)
1 tsp grated peel
2 egg yolks

Put yolks in a mixing bowl. Add lime (or lemon) juice, stirring well to “cook” the yolks. Gradually add in condensed milk and peel, stirring well.

Place mixture in:
9" Graham cracker crust - recipe below

Meringue:
2 egg whites at room temp
1/4 tsp cream of tartar
1/4 c sugar

In small mixing bowl, whip whites with cream of tartar until they hold a soft peak. Gradually whip in sugar; continue to whip just til whites hold firm peaks. Pile onto pie filling, sealing to inside edge of pie shell. Bake in 325̊ oven til top is golden brown, about 15 minutes. Cool.


Graham cracker crust

1 ½ c graham cracker crumbs (grind your own or use ½ box of pre-ground crumbs)
½ c melted butter

Place crumbs in medium sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into 9" pie pan, and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Chill one hour before filling, or bake in 350̊ oven for 8 minutes, cool, chill, and fill. Makes 8 servings.

Instead of birthday cake, this is Haley's preference. I made two this year and had 13 for dinner. Yummm...not a crumb left!