Recipes at the ready for any occasion

Summer is in full swing with baseball games to watch, vacations, cookouts with friends and family reunions. Today I thought I would share a few recipes that will work for just about any occasion.

The Butterfinger Pie recipe is so good, yet so very simple. It is a must for your summer dessert table. Make it ahead and have on hand for stop by company or a planned dinner with friends.

Butterfinger Pie

You can either make the crust and hot fudge sauce from scratch or purchase it for convenience. You can also use Heath candy bars in place of Butterfinger, if you wish.

One purchased Oreo pie crust (found in the baking aisle with the graham cracker crusts), see note below for homemade crust.

1/2 gallon very good quality vanilla or vanilla bean ice cream

5 Butterfinger candy bars (regular size, 2.1 ounce or 3 king size)

1 (10 ounce) frozen whipped topping, thawed

* Set ice cream out to thaw (about 20 minutes). Crush 4 candy bars with a hammer, open wrapper and pour into a large bowl. (Reserve the other candy bar for garnish.) Scoop softened ice cream into the bowl and stir until the candy is distributed evenly.

* Gently spoon into pie crust one large scoop at a time so that you don't break the crust. Work quickly, the ice cream will be getting very soft by now. It will mound up above the crust.

* Place in the freezer for a few minutes if it is getting too melted before you frost it. Frost with the whole tub of thawed Cool Whip. Sprinkle with reserved crushed candy bar.

* Cover loosely with 2 pieces of plastic wrap. Freeze overnight. Serve frozen with a drizzle of purchased hot fudge or homemade hot fudge sauce. Serves 8 to 10.

Note: Following are recipes for the homemade hot fudge sauce and crust if you wish to make from scratch.

For homemade crust:

30 Oreos, processed until fine

1/4 cup melted butter, add to cookie crumbs, pulse until combined

Press into a deep dish pie plate. Continue with directions above.

Homemade hot fudge:

12 ounces semi-sweet chocolate chips

1 cup whipping cream

1/2 cup corn syrup

* Place all in a glass bowl. Microwave 30 seconds. Stir. Microwave another 20 seconds. Stir until smooth. Can easily cut this in half and you can also use Ghirardelli bittersweet chocolate 4-ounce bar.

* Use about 1/3 cup of the cream and 1 tablespoon of corn syrup. You can also use canned evaporated milk if you have it on hand. Cream is very high these days.

Broccoli-Raisin Pasta Salad

This is the familiar broccoli-raisin salad with the addition of the pasta. It is pretty and a nice change from the original version.

1 cup chopped pecans, toasted in a 350-degree oven for 10 minutes, stirring once.

1/2 box from a 16-ounce box, farfalle (bow tie) pasta, cooked according to package directions.

1 pound fresh broccoli, cut into small florets, place in a colander, pour boiling water over the broccoli and then pour cold water over the florets.

1/2 cup diced red onion

2 cups red seedless grapes, cut in half

8 slices cooked bacon, crumbled

Dressing:

1 cup mayonnaise

1/2 cup sugar

1/2 cup red wine vinegar

1 teaspoon salt

* Prepare pasta and cool. Place in a large bowl.

* Add the rest of the salad ingredients. Cover and chill until ready to serve.

* Mix together the dressing ingredients. Chill. When ready to serve pour all dressing over salad and toss.

Apple-Pecan Salad with Pomegranate-Flavored Craisins and Feta

1 package Craisins dried cranberries, Pomegranate flavored

Hearts of romaine salad blend

Honey Crisp apple

Roasted pecans

Feta cheese, crumbled

1 bottle Girard's Apple Poppyseed salad dressing

* Combine salad blend, pomegranate flavored Craisins, thinly sliced honey crisp apple slices with the skin left on, roasted pecans and feta cheese crumbles.

* You may wish to layer leaving the apple slices, pecans and feta on top for show.

* Just before serving drizzle with Girard's Apple Poppyseed dressing.

Crunchy Romaine Salad

1 cup pecans, chopped

1 package Ramen noodles, uncooked, broken up (no flavor packet)

4 tablespoons butter

In a skillet on low heat, brown pecans and noodles in butter. Stir constantly until the noodles are golden brown. Drain on paper towel.

1 bunch broccoli, coarsely chopped

1 head romaine lettuce, or 2 heads romaine hearts, cut in thin strips about 1 inch

4 green onion tops, chopped (green part only)

1 large can mandarin oranges, drained

1 handful rinsed fresh blueberries

* Mix together in large bowl.

* Hint: to make the broccoli really green, run under very hot water for a couple of minutes in a colander, then turn the water to really cold.

* For crisp romaine, chop, then run cold water over it. Put a paper towel in the bottom of a large bowl, this will catch any extra water and keep the dressing from getting too diluted when you toss the salad. Remove the paper towel from under the lettuce before adding your dressing. Put another wet paper towel on top of the lettuce. Refrigerate until ready to serve.

Dressing:

2/3 cup vegetable oil

1/2 cup sugar

1/4 cup vinegar

1 teaspoon salt

1/4 cup frozen orange juice concentrate

1 tablespoon poppy seeds

* Mix well. Refrigerate. When ready to serve, pour dressing over salad, add nut mixture and toss.

Strawberry Angel Food Cake

This would be a very nice dessert to serve in clear plastic cups as individual servings. Garnish top of each cup with a few fresh berries and a sprig of mint.

1 baked angel food cake

1 (24 ounce) container frozen strawberries, sliced with sugar added, thawed

3 cups sugar free vanilla pudding

1 (16 ounce) container of whipped topping, thawed, slightly less than the whole container

Fresh strawberries for garnish

* Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whipped topping in a large clear glass bowl. Continue irregular layers, filling the bowl.

* Top entire dessert with a solid layer of whipped topping. Slice a few fresh strawberries for garnish.

* Refrigerate overnight or at least 4 hours before serving. If desired, you may also add fresh blueberries to this in layers, as well.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.