This weekend Hace and I got to go home for my long weekend off and his small break between Jan-term and Spring semester. The trip was awesome and we got to see a lot of friends and family. Before leaving one of my associates asked if I would bring him back a pecan pie, apparently people don't make those often here?! Sm I mentioned this to my grandmother and sure enough she sends me back with two bags of pecans from her yard. Now I am searching through all my cookbooks for yummy recipes using pecans (besides pie of course!). Today I made a simple but delicious treat, Hello Dolly Bars and I am adding them to a salad called Green Salad Unique. Here are the recipes:
Hello Dolly Bars:
1/2 cup butter
1 1/2 cups finely crushed graham crackers
1 6-oz package chocolate chips
1 16-oz package butterscotch chips
1 1/3 cups coconut flakes
3/4 to 1 cup chopped pecans or walnuts
14-oz can sweetened condensed milk
Preheat oven to 350 degrees. Melt butter. Stir in crushed graham crackers. Put mixture in bottom of an ungreased 9x13-inch dish. Layer ingredients in order listed. Pour condensed milk over top evenly. Bake for 30 min. Cool. Cut into bars.
Greene Salad Unique:
1 pound assorted lettuce
1 pound fresh spinach
2 medium avocados, sliced
1 pint strawberries,halved
1 cantaloupe, cut into balls (I substituted mandarin oranges)
1 pint cherry tomatoes, halved
2 cucumbers, sliced
8 oz fresh mozerella, sliced
And the dressing...
Poppy seed dressing:
1 cup vegetable oil
1/2 cup tarragon vinegar
1/2 cup sugar
1 tbspn poppy seeds
1 Tspn salt
1 tspn dry mustard
1 tspn grated onion
3/4 tspn onion salt
Combine all ingredients in covered jar; shake well. Refrigerate until ready to use (may be prepared ahead). Makes 1 3/4 cups.
