Our Fabulous Bites

                                        Are you thinking 'tofu?'  Don't worry, you really can't taste it.  No really, you can't.  I've served this a few times and nobody can tell there is tofu.   The idea is that you can use tofu to cut some of the ricotta out and make it healthier.  I think this recipe makes a ton, so I would halve it if you are just a family of 4.  When I'm not in the mood to take the time of making roll-ups, I make this in the traditional lasagna way and it works just fine.    Lastly, I think why I like this recipe, is because I use Jeff's homemade sauce.  So pick a sauce or make a sauce you love; I think that will make this a great lasagna.   Serves 12 Ingredients 1 (16 ounce) package uncooked lasagna noodles 1 pound mozzarella cheese, shredded 1 (15 ounce) container ricotta cheese 1 pound firm tofu 1 (10 ounce)

This is pure Indiana indulgence. 1 pre-made Oreo pie crust (or you can make it yourself) 1 8 ounce package cream cheese, room temp. 1 1/2 cups powdered sugar 1 cup peanut butter 1 1/2 cup whipping cream (approx.  Use more or less, depending on how dense of a pie you want) 2 T sugar 1/4 tsp vanilla 1 Butterfinger, crushed Whip whipping cream, 2 T sugar, and vanilla until stiff peaks form.  Set aside in fridge. Beat cream cheese, powdered sugar, and peanut butter together in a bowl until smooth.  Then fold in the whipped whipping cream.  Spoon filling into the pie crust.  Sprinkle crushed Butterfinger on top.  Cover and refrigerate overnight.  (or you can freeze it for a couple of hours, but remember to put it into the fridge at least an hour before you want to it.  You don't want it frozen when you serve it)

I like this dip.  I like it even better when I use sour cream instead of mayonnaise, but then it isn't technically an aioli anymore. Cilantro-Jalapeno Aioli 1/2 cup reduced-fat mayonnaise/sour cream 3/4 cup fresh cilantro 2 jalapeno chiles, seeded (if you like it less spicy) and roughly chopped Juice of one lime, plus more to taste Salt, to taste In a small food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Add half of lime juice and salt, to taste. If you like it more citrus-y, add more lime juice. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days. This is quite good with sweet potato fries and with fish tacos. Oh and I often make it right before serving and it is fine.  Though I think letting it chill in the refrigerator for a time might help thicken it. Makes about 1 cup.

I have to say, I thought this tart was really good.  It was also very chocolaty so if you aren't a chocolate lover, this isn't for you.  I myself usually prefer berry desserts to chocolate desserts, but if I were to have a chocolate dessert, this one would hit the spot.  I also think it is the kind of dessert you could bring to some get together and you would get lots of compliments.   I like that you can make it ahead of time. (Rees looks sad in this picture because he wanted to be eating the tart, not waiting for me to take a picture.  If you look, you can see he is trying to snitch a little bit with his thumb:)         Total Time:3 1/2 hours Yields: 1 pie/tart (could serve at least 8, but I thought this was rich so a little slice goes far, so maybe you could serve more like 12 people - I think if would be great in a mini-tart form but I don't have any pans like that) Ingredients 1 1/2 cups all-purpose flour 2 tablespoons cornmeal 3/4 cup almonds, plus 3/4 cup chopped (a