Hello Dollies

While attending Utah State University my sister, Caprece, and I worked for the university catering department. It was a wonderful experience in which we learned a great deal about food and entertaining. It was also the perfect place for struggling college students because of the "free food" perk. Everyday we were permitted to eat what was termed leftovers. The leftovers were actually items that hadn't sold that day and wouldn't be fresh the next. One of our most favorite "leftovers" of all were the Dolly Madisons. She and I dreamed of them long after our college life ended with marriage and graduation. Nearly 10 years later she found the recipe. I am not sure if she ever tried the recipe but today when my 3 year old had a little sweet tooth I pulled out her tried and trues and found the recipe. I just had to have a little of this cookie full of nostalgia and rich gooey yumminess. Try it for yourself...you won't be able to stop with one.

Adapted from recipe by Debbie Ruse

1 package graham crackers (crushed)

1 stick of butter melted in 9 x 13 pan

Spread crackers over butter.

Sprinkle on top:

1 package milk chocolate chips (I used semi-sweet for a contrast with the gooey rich cooked sweetened condensed milk)

1 cup coconut

1 cup nuts (I used pecans just like the USU one)

Pour 1 can Borden's sweetened condensed milk over all. Bake for 30 minutes at 325 degrees. Cut around edges as soon as cool. Cut into squares. Refrigerate until firm.

FRUIT PIZZA

Caprece was a great collector of recipes. She was always on the look-out for a good one and she passed the bug on to me. Matt allowed me to copy all of her recipes a couple of years ago and they get plenty of use!

This is a recipe from her collection. Once while visiting our cousin in Kentucy she served this light refreshing dessert and Caprece had to have the recipe. I decided to make it after suffering from a craving for a dessert with fresh fruit. It is easy to make and tastes wonderful.

From Caprece's collection by Raina

Ingredients and Instructions:

CRUST

4 cups flour

2 sticks of butter

1/2 cup pecans

1 cup brown sugar

Mix all together. grease texas sheet pan and spread evenly over the pan(will not be smooth). Pat with hands. Bake at 350 degrees for 5-10 min(the longer it cooks the harder it gets so cook it to desired firmness) I like it on the softer side so I cook it for 6 minutes. Allow to cool completely.

TOPPING

1 large tub cool whip

2 8oz cream cheese

1 small box powdered sugar

Beat cream cheese then add coolwhip. Add sugar 1 cup at a time and mix well. Spread over cooled crust. Top with seasonal fruits. I used strawberries, blueberries and kiwi on this one.

Zucchini & Carrot a Scapece (Antipasti) grazie a Giada

This is the last of the new recipes I tried for our most recent bookclub meeting. Another suprisingly delicious antipasti. I had never had this before but it had the kind of flavors that one bite is just not enough of. This recipe is also from her "Everyday Pasta" book. It is pretty simple as well.

Ingredients:

6 TBS extra-virgin olive oil

5 large zucchini (about 2 pounds), cut in 1/4-inch rounds

Salt and freshly ground black pepper

3 garlic cloves, thinly sliced

1/4 cup fresh basil leaves, chopped

1/4 cup fresh mint leaves, chopped (I left these out and it was still wonderful)

10 medium carrots (about 1 pound), peeled and cut in 1/4-inch rounds

1/4 cup red wine vinegar

Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.

Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.