Bruschetta

There is a fabulous restaurant that I love so much in Phoenix called Postino's and they serve the best food. My favorite thing to order there is bruschetta. But because it takes about an hour one way just to get there we only get to visit Postino's on special occasions. So, with some fresh basil from our next door neighbors garden we decided to make our own bruschetta and it was so good. We made 4 different kinds and they were all so good.

Here is a list of the varities:

Proscuitto, Fig, and Brie cheese

Tomato, Basil, and Mozzarella

Apple, Brie, and Honey

Fig, Pistachio, and Brie

***We just drizzled some olive oil on the french bread and toasted it lightly on both sides then we took the ingredients and just put them on top. They were so good.

Oats 'n honey granola pie

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box ( tried this with a gram cracker crust and it was so good)
Filling
1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz. box), crushed (3/4 cup)*
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired


DIRECTIONS
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
3. Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.

California rolls

When Tony and I were back in Virginia we had a good friend teach us how to make California rolls and they were so yummy!!! So, when Tony and I got back into town we had some friends come over and tried our hand at the California rolls to see what we learned and what we remembered and we actually did pretty well.

Caramel Corn

This is a wonderful recipe for caramel corn. I actually traded it for some free chairs so I know someone liked it.


Here is the recipe:
2 gallons popped popcorn
2 sticks butter
2 c. brown sugar
1/2 c. white karo

Bring above gredients to a boil stirring constantly for 5 minutes.Add 1 tsp vanilla and 1/2 tsp baking soda. Bake at 250 degrees for one hour, stirring every 15 minutes.