Strawberry-Rhubarb Crisp - Rachel Wolfert

*If anyone would like some rhubarb - I've got a lot and would love to give it to you.  You could also get a Rhubarb start for your own garden.   Come get it before I'm gone!

This dessert became an early summer tradition while living in Michigan. We had a huge strawberry patch and a rhubarb plant in the garden. They were both ready to harvest at about the same time. The kids would help pick the strawberries and cut off the rhubarb. Serve this with some good vanilla ice cream. Makes my mouth water just thinking about it!

3 cups sliced rhubarb (6-8 stocks)
3 cups hulled and sliced strawberries
1 cup sugar
1 1/3 cup flour
½ tsp cinnamon
1 cup brown sugar
1 cup oats
¼ tsp ground nutmeg
½ cup butter, melted

1. In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9x13 inch baking dish.

2. In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.

3. Bake at 350 degrees for 35-40 minutes in preheated oven.

Guadalupe-River-Bottom Pie - Rachel Wolfert

1st Layer
1 cup flour, 1 cup chopped nuts (walnuts work well), 1/2 cup melted butter
Mix together, put in greased 9x13 pan, bake at 350 degrees for 30 minutes.

2nd Layer
12 oz softened cream cheese
1 1/2 cup powdered sugar
1 1/2 cup cool whip
Mix together and smooth out over 1st layer.

3rd layer
1 large and 1 small box instant chocolate pudding
2 3/4 cup milk
1 tsp vanilla
Mix together, pour over top of second layer.

4th layer
Cool whip
sprinkle chocolate curls on top

Assemble and let chill in the fridge until your ready serve.

Saucy Ceasar Chicken - Rachel Wolfert

This is Ammons favorite dinner.

Chicken Breasts (However many you need to feed your family)
Olive Oil
1 cup Creamy Ceasar Dressing
1 cup chicken broth
2 tsp basil
4 small chopped tomatoes (or more - I like lots)
2 Tbs real bacon bits (cook your own or buy pre-cooked)

1. Cook chicken in 1-2 tbs olive oil, use a covered skillet and cook about 5 minutes on each side over med-high heat.

2. Mix dressing and broth together until blended, then add to chicken. Add basil. Bring to a simmer and cook an additional 3 min.

3. Add tomatoes and bacon, cook 2-4 minutes more. (Mix in a little cornstarch if you want the sauce to be thicker)

4. Serve chicken and sauce over rice or noodles.

*Increase or decrease the amount of sauce by just using equal amounts of dressing and broth. The original recipe only calls for 1/4 cup of each, but we like lots of sauce.