Peach Meringue

3 egg whites
1 cup sugar
14 saltine crackers
1/2 cup pecans
1/2 tsp. baking powder
1/2 tsp. vanilla
Fresh peaches, peeled & sliced
Whipped cream

Beat egg whites until stiff & white. Gradually add sugar. Set aside.

In a food processor, combine crackers and pecans.  Pulse until a fine meal forms.  With a spatula, gradually add mixture to egg whites.  Fold in baking powder and vanilla.

Grease pie plate and mold dough into pan, forming edges. Bake at 350 degrees for 30 minutes.

Let crust cool, fill with cold peaches and top with whipped cream.

Salt Water Rinse

1 cup warm water
½ tsp. salt
Pinch of baking soda

Combine all ingredients and mix well. Fill an eye dropper and put 3 or 4 drops into baby’s congested nose.

Place baby on their tummy on a towel or burp cloth and let them cry, essentially blowing their nose!

Fish Tacos

1 fish steak (any kind)

2 Tbsp. olive oil
1 garlic clove, chopped
Cilantro chopped
2 tsp. lime juice
1/2 tsp. crushed red pepper

Combine and marinate for 10 minutes. Wrap in tin foil and bake for 10-15 minutes at 375 degrees or until fish flakes.

Salsa topping (to taste):
Chopped tomatoes (pulse in food processor)
black beans
corn
salt and pepper
garlic

Put fish and salsa topping in tortilla (corn, flour or deep fried).

Raspberry Lemonade Slushy

Simply Lemonade lemonade
frozen unsweetened raspberries
ice
sugar

Blend up some juice with some ice. Add enough ice to make it a bit slushy. Add raspberries & sugar (enough to make it sweet enough!) and blend.

Marble Brownies

1 pkg. brownie mix
1 pkg. 8-oz. cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

Pre-heat oven to 350 degrees.

Prepare brownie batter as directed on package; spread into greased 9x13 pan.

Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop spoonfuls over brownie batter; swirl with knife.

Bake 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool completely. Keep refrigerated.

Buttercream Frosting

1 cup shortening
1 tsp. clear vanilla
4 cups sifted powdered sugar
2-4 Tbsp. milk

Cream shortening with an electric mixer. Add vanilla and milk. Add sugar 2 cups at a time. Scrape sides and bottom of bowl often. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before using.

Barbecue Sauce

1 cup sugar
1/2 cup ketchup
1/2 cup soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder

Mix all ingredients thoroughly. Recipe can be doubled for future use.