Micki’s Morsels

With Graham Cracker Crust.

Because the custard is not overly sweet, this goes perfectly in a graham cracker crust, and it saves time too. I make my own crust, but a store-bought crust would be fine too. After all, the filling will be the dominant flavor. You could also make this recipe into a banana cream pie by omitting the coconut and slicing a banana into the bottom of the crust before pouring in the filling.
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A Nice Combination of Flavors.

All dressed up is the only way to eat Mahi Mahi. I find it to be a more pungent fish, which is fine by me as long as you tone it down with other flavors. Here, I topped the cooked fish with a cranberry sauce and croutettes and served it alongside asparagus for complementary tastes and colors. (more…)

Impressive Plus.

Bragging rights will be yours at the next carry-in brunch. Completely made from scratch, this recipe is a little messier than cookies, but less trouble than pie…in my humble opinion. Pastry dough filled with cream cheese, topped with black raspberry preserves and a sprinkling of powdered sugar…how on earth could that be anything but tasty? (more…)

Itty Bitty Pretty Ones.

We had a pretty filling dinner, so I made these single serving twisted shortcakes for just a taste of sweet. It was funny to see my kids ask to eat them alone or with just whipped cream because my intention was to eat them like you would strawberry shortcake, except bite-sized. Yes, it does involve the rolling pin, but it still took less than 10 minutes to prep and 15 to cook.

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