I haven’t made this one for years. I think it’s time.
3 cups crushed graham cracker crumbs
1-1/2 cups nuts
1 cup sweetened condensed milk
½ cup margarine
12 ounces chocolate chips
Melt margarine and chocolate. Add graham cracker crumbs, nuts and
milk. Grease a 9-by-13-inch pan, and
press the mixture into it. Chill in
refrigerator several hours, until firm.
Cut into squares.
After my last post from Kathy’s Kitchen, my friend, Author Sharon
K Connell, sent me a recipe she enjoys during the summer.
This recipe is just off the cuff. I make it for lunch every
now and then. It's great for the hot weather when you just want a nourishing
Open-faced Quesadilla Supreme
One flour tortilla (I use the butter tortillas)
Slice of your favorite yellow cheese (I like Colby Jack for
Picante (We like mild)
Sour Cream (I use the low-fat)
Black olive slices (optional)
Place the tortilla flat on a microwave plate.
Position the slice of cheese in the middle.
Microwave to melt cheese. (Since microwaves are so different
in the way they perform, I won't tell you which setting to use. I use the
defrost setting, which melts the cheese, warms the tortilla, and doesn't fry it
to a crisp. LOL)
Spoon picante on top with a dollop of sour cream.
Decorate with the olives. 😬
Generally, I cut this into four pieces with a pizza cutter.
I replied to Sharon:
Well, yum. I'd have to make them only for myself. No one in
my house likes olives except me.
Sharon wrote back:
You don't have to put the olives on them, Kathy. You could
put out a veggie relish tray with olives, green peppers, celery, etc. to
go with the quesadillas, and everyone can choose what they want on it or eat
the veggies separately with a dip.