Crisp Green Beans

At our house, we very seldom eat any vegetables that are not fresh.  It sometimes becomes difficult to find good quality fresh vegetables in a small town.  I purchase these baby green beans, aka haricot verts, at Sams.  They are very quick and I will usually blanch the entire bag (they come in 2 bags) and then plunge into cold water, drain and use the next day if desired.

Crisp Green Beans

1 pound green beans (regular or the small French haricot verts)
1 clove garlic, minced
1 T butter
1 T olive oil
Fresh ground pepper
 Bring a large pot of water to boil (add 2 T salt)
Add the beans to the salted boiling water, return to a boil and cook about 3-4 minutes, until crisp tender.
Transfer beans to ice water with a slotted spoon.  When cool, pat dry.
In a large skillet, melt butter and olive oil.  Saute garlic until tender, add green beans and toss till warm.  The beans should be crisp tender.  Add salt and pepper and serve.

Strawberry Delight

Fresh strawberries are plentiful and you will love this easy light dessert.  It was always in the deli case in the spring and summer.

Strawberry Delight

Shortbread Crust: 

1 stick butter

3 T sugar

1 1/2 all purpose flour

1/2 t. salt

1 t. vanilla extract

1 egg yolk

1/2 cup finely chopped

Filling:

1 (8 ounce) cream cheese

1 cup powdered sugar
1 t. vanilla

2 cups Cool Whip

2 cups strawberries

For the shortbread crust: Preheat oven to 375 degrees.  Cream butter and sugar together until light and fluffy.  Beat in the flour and add remaining ingredients.  Press into a prepared 9" tart pan with removable bottom.  Prick all over with fork.  Bake 20-30 minutes or until lightly browned.

Beat cream cheese and powdered sugar; add vanilla and 1 cup Cool Whip.  Spread over cooled crust.  Top with sliced strawberries and cover with remaining Cool Whip.

This can also be made in a 9" square baking dish.  Be sure to spray with Pam.

Aloha Muffins

I believe these were originally called Fruit Muffins, but no one seemed interested in them until we changed the name.  Then they became a favorite.

Aloha Muffins

3 cups flour

2 cups sugar

1 1/2 cups vegetable oil

3 large eggs, slightly beaten

1 t cinnamon

1 t salt

1 t baking soda

1 1/2 t vanilla

1 (8 ounce can) crushed pineapple

2 large ripe bananas, mashed

1 cup chopped nuts, we used pecans

Mix all dry ingrdients, then oil and eggs, then moist ingredients.  Add the nuts last.  This makes 3 dozen muffins.  Be sure to grease tins well with Pam so the fruit doesn't stick.  Bake 350 for 20 to 30 minutes.