You would probably need to be 50+ years old to remember this pudding creation!
Ice Box Cake is fun to do with children since it does not require baking. The traditional flavor was chocolate but you can be creative and use any flavor of cook n serve pudding you like. Please do NOT use instant pudding. It doesn’t hold up well and doesn’t taste the same.

Ingredients;
2 boxes chocolate cook n serve pudding(3.4oz each)
1 box original graham crackers
Whipped cream for garnish

Directions;
Cook the pudding according to the box directions using a sauce pan or the microwave directions.
When cooked pour a layer of pudding into an 8×8 covered dish. Place a layer of graham cracker on top, break some of the pieces to cover the top completely. Repeat the layering, ending with pudding on the top. If you have an extra piece of graham cracker crumble it and sprinkle it on the top. Let stand for about an hour then cover and refrigerate. Serve cold with whipped cream.

This Green Bean and Wax Bean Saute makes a colorful easy side dish to any meal. If you can’t find fresh wax/yellow beans use frozen as a second choice.

For Christmas add a few thin slices of red bell pepper for extra holiday color.

1/2 LB fresh green beans, ends nipped off
1/2 LB fresh yellow wax beans, ends nipped off
3 slices of Pancetta (Italian non smoked bacon) minced fine
3 TBLS butter
2 TBLS virgin olive oil
1 medium shallot, sliced thin
Salt and Pepper to taste

Steam the beans until just soft. Set aside. In fry pan add the Pancetta and saute until the fat begins to melt. Add the butter, oil and shallot. Saute for about 5 minutes. Add the beans and toss. Add salt and pepper to your liking.

**Omit the butter and reduce the pancetta to make this health friendly

There are many varieties of shrimp and grits;
Charleston, Low Country, Georgia.
I like this creamy style the best.

1 cup yellow grits (not instant)
1/2 cup grated sharp white cheddar
1 TBLS unsalted butter
1/2 red bell pepper, diced
1/4 cup heavy cream
Salt and pepper

Shrimp:
1/2 cup 1/3″ small cubes of tasso, andouille sausage, or bacon
1 TBLS vegetable oil (optional)
3 garlic cloves, sliced
2 TBLS butter
16 raw large shrimp (about 1 pound), peeled, deveined
1/2 cup low-salt chicken stock
1/4 cup heavy cream
1 TSP paprika
2 TBLS chopped fresh chives

Directions;
For grits:
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 45 minute to 1 hour. Stir in cheese, butter, and bell pepper, then cream. Season with salt and pepper. Keep warm.
For shrimp:
Heat a large heavy skillet over medium heat. Add tasso or whatever sausage/bacon you choose. Saute until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and butter; stir until butter melts. Add shrimp and paprika. When garlic begins to brown, add the chicken stock and 1/4 cup of heavy cream. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Put a portion of grits in the center of a bowl and pour the shrimp mixture around the grits.
Sprinkle with chopped chives and serve.

When making an apple pie you want to enhance the apple flavor not overpower them. This recipe is easy and comes out perfect every time. You’ll be surprised how good the store bought crust tastes.
If you would like to make the crust from scratch see the “Perfect Pie Crust” recipe listed in the pantry.

Ingredients;
8 baking apples; pipin, winesap or granny smith are the most common
1 box of refrigerated rolled pie crusts (I prefer the Immaculate brand), room temp
1 TBLS flour
1/4 cup sugar
2 dashes of ground nutmeg
2 TSP ground cinnamon
a splash of vanilla
1 TBLS large crystal sugar for topping
1 egg white, whisked
10″ pie pan

Directions;

Preheat oven to 350.
Roll out slightly one of the pie crusts in between two pieces of waxed paper. Press the crust into the pie pan. Peel and core the apples and slice them into 1/4″ slices, placed in a large mixing bowl. Add all the ingredients except the large crystal sugar and the egg white. Mix thoroughly. Place the apple mixture in the pie pan and layer it mounding in the middle. Roll out the other crust and make a few cuts in the top to vent the pie shell top. Place the top on the apples and seal the crusts together pressing them together and rolling them under to the pie pan rim. Pinch the crust edge all around the pie pan. Brush the crust with the beaten egg white and sprinkle the large crystal sugar on the top. Bake at 350 for about 45 minutes.

This Italian Puttanesca sauce was named for the “ladies of the evening”. It was fast to make in between clients!!
So flavorful and ready in 20 minutes.

Ingredients:

1 pound dried spaghetti, spaghettini, or linguine fini
5 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably Italian)
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2  TBLS drained capers
1 TBLS pignoli nuts (optional)
4 fresh basil leaves, chopped

Directions:

I don’t add any additional salt to this recipe since the ingredients have a fair amount themselves.

In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring.  Pulse chop the tomatoes and their juice in a food processor or blender.  Add to the frying pan and stir.  Add the balance of ingredients and simmer for 10 minutes.  Follow the directions on the pasta box and boil the pasta as directed. Drain the pasta and toss with the sauce.
Lightly grate Parmesan cheese over the top.