Spring & Summer mean lemon pie! What’s great about this pie is that it’s started on the stove top then placed in the fridge for a few hours. Make it in the morning to enjoy after dinner.

Graham Cracker Crust:
1-1/2 cups graham cracker crumbs
1 Tbsp. ground cinnamon
1/3 Cup (about 3/4 stick) melted butter

Preheat the oven to 350 degrees; Grease a 9-inch pie plate and set aside.

In a medium bowl, combine the crumbs, cinnamon and melted butter and stir with a fork until blended. Press this mixture into the bottom and sides of the pie plate. Bake this for 10 minutes. Let it cool completely.

Filling:
2 Cans (14-oz each) sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice (fresh is always better, if not strain it first)

In a medium pot, whisk the milk, yolks and lemon juice until smooth. Cook this custard over medium heat until very hot - this take about 8-10 minutes - stirring it occasionally with a wooden spoon. Do not let this boil.

Strain custard filling through a sieve into the pie crust shell. Smooth the top. Place in the refrigerator for 1 hour, then cover with plastic wrap and refrigerate for several hours.

Serve with whipped cream on top (or, use Redi-Whip).

So delicious and so hearty. It doubles quite well.

3 Tbsp. olive oil
2 lbs. beef short ribs
2 tsp. Kosher salt
2 tsp. Ground black pepper
2 Tbsp. butter
2 leeks, white & green parts OR
1 medium diced onion
1 stalk celery, chopped
2 minced garlic cloves
1/2 tsp. dried oregano
2 cups of canned crushed tomatoes

In a large pan, heat the oil over over med-high heat. Sprinkle the short ribs with the salt and pepper then rub them into the meat on both sides. Add to hot oil and brown them on both sides for 5 minutes on each side - you want these to brown well. Remove from pot with tongs and set aside onto a plate or baking sheet.

In hot oil in the pot, place the butter and add the leeks/onions and celery; cook for 10 minutes. Add the garlic and cook for 1 more minute. Sprinkle in the oregano and add the tomatoes. Scrape the ribs into the pan, along with any accumulated drippings from the plate. Increase heat to high and bring to a boil. Reduce heat to a simmer, and simmer for at least 2 full hours. Serve. (The sauce may be a tad greasy, just lift out the ribs with tongs).

Peanut butter lovers will adore these. I made them for a party my daughter hosted and they disappeared in a snap!

Bars:
6 oz. bag of semi-sweet chocolate chips
2/3 cup butter - room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1-1/2 cups firmly packed brown sugar
1 tsp. pure vanilla extract
3 large eggs - room temperature
2-1/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. kosher salt

Preheat your oven to 350 degree; Lightly grease the bottom only of a 9 x 13 baking pan, or line it with parchment paper. While oven is preheating, set the butter & eggs on the counter for at least 30 minutes.

In a large bowl, combine butter & peanut butter; add both sugars and vanilla - cream this until light and fluffy -about 2-3 minutes. Beat in the eggs, one at a time, scraping down bowl after each egg.

In separate bowl, whisk/sift together the flour, baking powder and salt. Blend this into the peanut butter mixture. Stir in the chips. Spread batter into pan. Meanwhile, make the glaze.

Bake for about 35-45 minutes and set on cooling rack. Spread with the warm glaze. Cool completely before cutting. They’re worth the wait.

Glaze:
6 oz. semi-sweet chocolate
1/3 cup creamy peanut butter

Combine ingredients in a small saucepan; cook over very low heat stirring constantly until the chocolate is melted and its smooth and creamy. Immediately spread it onto the baked bars.

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