Graham Cracker Crust

8 sheets of Graham Crackers
1/4 cup chopped pecans
1/4 cup sugar
1/4 cup butter, melted

In a food processor crumble graham crackers.  Move to a medium sized mixing bowl.

In the same food processor chop pecans to as small as you can get them. Transfer to mixing bowl.

Add sugar and mix well.

Pour in melted butter and toss with a fork till thoroughly mixed.

Press crusts into pie plate.

Grilled Ham and Cheese Sandwich

Butter, softened
Bread
Grey Poupon
Deli Sliced Ham
Sliced Provolone Cheese
Frank's Red Hot Sauce

Heat griddle to around 325.

Spread a thin layer of butter on one side of two slices of bread.  I like to put the butter sides on the bread facing each other so I can work with the sandwich and not get messy.

Spread grey poupon on the other side of one of the slices.  If the buttered sides are touching then this is the side facing up that has nothing on it.

Place 2-3 slices of ham on top of the grey poupon slice.

Place a slice of Provolone on top of the ham slices.

Shake frank's red hot sauce onto the cheese.

Set buttered side down of the slice of bread that has the grey poupon, ham, cheese, and frank's.

Place the other buttered bread on top with the butter facing out so that when you flip it will grill on the buttered side.

Check periodically to see if it is a nice golden brown to know when to flip.

Carefully flip the sandwich onto the other side.

Continue cooking till the other side is nice and golden brown as well.

Grasshopper Pie

Crust:
1 bag Oreos - Crushed
1/2 cube Butter - melted

Filling:
1/2 Gallon Mint Chip Ice Cream - softened
1 - 8 oz. Tub Cool Whip - thawed

Mix crushed Oreos and butter and press into a 9x13 pan.

Stir Ice Cream and Cool Whip until blended.

Place on crust.

Freeze

Ghirardelli Peppermint Bark Brownies

1 bag (16 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips 
1 1/2 sticks unsalted butter 
1/2 cup + 2 tablespoons flour
1/2 teaspoon baking powder
3 large eggs, at room temperature
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
8 Ghirardelli Peppermint Bark SQUARES™ chopped into large chunks (for the brownies)
18 Ghirardelli Peppermint Bark SQUARES™ broken in to large chunks (for the finishing)

Preheat oven to 350.

In a medium saucepan, bring 2 inches of water to a gentle simmer.

Put the chocolate chips and butter in a heatproof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula until the better is melted and both ingredients are completely combined. 

Turn off the heat and leave the bowl over the warm water. 

Sift together the flour and baking powder and set aside. 

In a large bowl whisk together eggs, salt, sugar and vanilla. 

Add the egg mixture to the chocolate mixture and whisk together gently. 

With a spatula, fold in the flour. 

Immediately pour ½ the mixture into 9x13 pan and spread it evenly. 

Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly. 

Bake for 20 minutes. The center should be fudgy but not dry. 

Remove from the oven and cool for 10 minutes.

Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. 

Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate. 

Refrigerate for 1 hour. 

Guacamole

Quick and Easy Version (preferred)

3 Avocados

2 Tablespoon (or to taste) Adobo Seasoning

2 fresh lime, juiced

Cut avocados in half and remove seed.  Scoop out insides close to skin into a bowl.  Mash avocados.

Mix in rest of the ingredients. 

Note: You can freeze by scooping out a Tablespoon onto a jelly roll pan lined with parchment paper.  Freeze.  Once frozen put into zip lock bag and just grab out single servings as desired. 

Fancy Version

3 Avocados
2 TBS minced red onion
1/4 cup fresh cilantro diced
2 fresh lime, juiced
1 jalapeno, half seeds removed, minced
3 medium garlic cloves, minced 
salt to taste, starting with 1/4 teaspoon

Cut avocados in half and remove seed.  Scoop out insides close to skin into a bowl.  Mash avocados.

Mix in rest of the ingredients.  I like to stir and mash with the masher.  Keep adding salt by the 1/8th of a teaspoon while testing with a chip to see if needs more salt.

 

Grape Salad

2 lb. Green Grapes - seedless
2 lb. Red Grapes - seedless
1 cup Sour Cream
1 cup Sugar
8 oz. Cream Cheese, softened
1 teaspoon Vanilla
2/3 cup crushed Pecans
1/3 cup Brown Sugar
1/3 cup Sugar
1/2 teaspoon Cinnamon

Wash grapes, drain and let dry on a towel.

Beat in a large bowl the sour cream, sugar, cream cheese, and vanilla.  The smoother the mixture the better.  Add grapes to sour cream mixture and mix well.

Place in a 9x13 baking dish. Refrigerate for a few hours. In a bowl mix pecans, sugars and cinnamon. Sprinkle over grapes just before eating.  We like to sprinkle individual bowls because it keeps better as a left over.

General Tso's Chicken

4 serv. 8 serv.   12 serv.
1 lb.    1.5 lbs.   2 lbs.  Spaghetti
2 T     1/4 cup    6T      Soy Sauce
2t        4t            2T       Corn Starch
2t        4t            2T       Garlic, minced
2         3             5          Chicken Breasts, diced
2t        4t            2T       Sugar
2t        4t            2T       Rice Vinegar
2T      1/4 cup    6T      Water

1.5T    3T           4.5T    Soy Sauce
2t        4t             2T       Sesame Oil
1T       2T           2.5T    Frank’s Red Hot Sauce
2T      1/4 cup    6T      Hoisin Sauce
2 Tablespoons Oil
10       18            22       count Dried Red Chilies
1         2              3         bunches Green Onions, cut into 1 inch pieces

Make spaghetti according to package directions. Drain and run under cold water to stop them from cooking. Set aside.

Combine soy sauce, cornstarch, and garlic in a bowl.

Add chicken and stir to coat. Let stand at least 15 minutes.

Combine sugar, rice vinegar, water, soy sauce, sesame oil, Frank’s, and Hoisin sauce in a bowl.

Heat oil in wok to 375.

Add chilies for ~10 seconds.

Add chicken mixture. Stir fry for 2 minutes.

Add onions and sauce. Cook to thicken ~3-4 minutes.

Add spaghetti and mix well. Remove from heat. (Don’t eat dried chilies.)

Note: we have a big family and never make 1 batch (4 servings) because we love leftovers.  I am always doubling or tripling the recipe that is why I put in the columns in ingredients.  I am always recalculating.  This simplifies for us.  Never do more than 12 servings in a wok, it just is too much stuff to fit.  The Frank's is what really gives it a kick so if too spicy cut down on Frank's Red Hot Sauce.