August Newsletter Writers/Readers Quick Snack: Cantaloupe Pie

Cantaloupe Pie
Submitted by Glenda Bonham

1 fully ripe cantaloupe (preferably Pecos, of course)

3 tablespoons flourPie-clip-art-pictures-free-clipart-images-2

1/8 teaspoon nutmeg

1 stick butter

5 egg yolks, beaten

1/2 cup sugar

1 9-inch baked pie shell

5 egg whites

1/8 teaspoon vanilla

3 tablespoons sugar or to taste

Cut the cantaloupe into smallish chunks and cook over low heat until soft enough to mash. Add flour, nutmeg, butter, egg yolks, and 1/2 cup sugar. Continue cooking, stirring constantly until thick. Cool and pour into baked pie shell.

To make meringue, beat egg whites until stiff, adding vanilla and sugar. Cover pie with meringue and brown slightly under the broiler. You may top with Cool Whip instead, if desired. Refrigerate for 1 to 2 hours before serving.


June Newsletter Writers/Readers Quick Snack: Three Fruit Cup

Three Fruit Cup

Submitted by Glenda Bonham

Dressing -1⁄2 cup honey and about 3 tablespoons fresh lime juice. In a jar or tub, shake and stir the two until well combined. You may have to adjust slightly, as some limes are tarter than others. Dressing should be well-balanced. Taste to assure a good balance.

2 cups drained pineapple chunks
2 cups fresh sliced strawberries
2 cups fresh grapes- halved
Toss in large bowl to combine, and add dressing.


May Newsletter Writers/Readers Quick Snack: Dill Pickle Poppers

Dill Pickle Poppers

Submitted by Glenda Bonham

12 Baby Dills or pickles of choice

8 ounces cream cheese – softened

2 ounces of grated cheddar cheese

1⁄4 teaspoon garlic powder

Salt and pepper to taste

Deli thin-sliced ham or turkey

2 Jalapeños fine chopped-optional

Jalapeño jelly – optional

Preheat oven to 350°F. Halve the pickles lengthwise. Carefully scoop out the centers. Pat dry. In a medium bowl combine cream cheese, cheddar cheese, jalapenos, garlic powder, salt, and pepper. Transfer cream cheese mixture to a re-sealable plastic bag. Snip the corner of the bag and pipe cream cheese mixture into the pickle halves. Wrap each pickle half with ham and secure with a toothpick, if needed. Place pickles in a foil-lined baking pan. If desired, brush with jam. Bake about 15 minutes or until heated through.


April Newsletter Writers/Readers Quick Snack: Peeps Popcorn

Peeps Popcorn

Submitted by Vea Anna Hooker

2 tsp butter
2-3 cups popped popcorn 1, 5-piece package of Peeps Instructions:

  1. Cook your popcorn. (I actually prefer to make stovetop popcorn—tastes so much better!) Remove any unpopped kernels. If you prefer the microwave kind, be sure to get the crispy white or tender white, NOT buttered flavors, which just get soggy.
  2. Melt the butter in a saucepan over low heat. Swirl the pan to coat.
  3. Add the Peeps and turn heat to medium, stirring until the marshmallows are melted and the mixture is nice and smooth. Keep stirring while they are melting, or the sugar will scorch.
  4. Pour the melted mixtures over your popcorn and gently stir with a silicone spoon.
  5. Dump the sticky popcorn out on waxed paper to cool. Be careful—the marshmallow gets very hot and can result in burned fingers!
  6. Spread the popcorn out to cool and then break into chunks, or form popcorn balls.

Peeps come in so many pretty spring colors, you can make several small batches for a colorful assortment. If using, one bag of microwave popcorn yields around 12-14 cups of popped popcorn, and therefor five to seven batches of sticky yummy, gooeyness.

Break up into small chunks and mix up the colors for an adora- ble spring Easter party snack!

Store any leftovers in an airtight container. If you have any leftover:)