edamame dip

1 cup shelled cooked edamame beans

1/2 cup cooked fresh spinach

3 tbsp extra virgin olive oil

2 tbsp greek yogurt

1 tbs cream cheese

2 cloves garlic

juice of one lemon

wee bit of cumin

Strawberry Rhubarb Pie

(Yes, I cut into mine to soon, I COULDN'T WAIT!!! )

Filling:

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar

Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

STURDY PIE CRUST

4 Cups all purpose Flour

1 3/4 cups shortening

3 TBS white sugar

2tsp salt

1 egg

1/2 cup water

in a large bowl, combine all-purpose flour,shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

In a small bowl, mix egg with water. Blend into flour mixture. chill in fridge until ready to use....

makes enough for two pie crusts...

Peanut Butter Pie

Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Chocolate Pecan Pie

I've never been a big fan of pecan pie, but I LOVE nuts of any kind. This pie, is not to sweet, and it is not an overload of nuts... Sort of, well, just right.

Chocolate Pecan Pie

INGREDIENTS:

1/2 cup margarine, melted 1 cup light corn syrup 1 cup white sugar 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract

1/4 teaspoon salt 4 eggs 1 cup chopped pecans 1 recipe pastry for a 9 inch single crust pie

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
3.	Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.