Coming soon for March - food from the British Isles!

Appetizers for February

This past month's cooking club was hosted by me (Amanda). I chose appetizers those are easier to eat away from the table since I only have room at my dining table for 6. This month we had a smaller group so we ended using it anyway. I went with a red & black theme.

Glory, Amanda, Janna, Bonnie, & Madelynne

Sparkling Punch (by Amanda)

Lots of oranges & lemons in the punch

Sparkling Punch
2 lemons
3 large oranges
1 (6oz) can frozen lemonade concentrate
1 liter club soda
2 bottles sparkling apple cider
1 TBLS white sugar
2 trays ice cubes

Thinly slice lemons and place in large pitcher or punch bowl. Pour in thawed lemonade. Gently stir in club soda and sparkling apple cider. Add sugar to taste. Add ice as needed.

Ultimate Party Meatballs by Amanda

 Ultimate Party Meatballs
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs


Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.

BBQ Chicken Pizza by Amanda

BBQ Chicken Pizza
I don't have an exact recipe for this- I just put in what I like.
Pillsbury pizza crust (or can use any kind)
Cook crust according to directions. Spread crust with bbq sauce. Then add slice chicken, cilantro, red onions, mozzarella, & cheddar cheese (use however much you like). It is so easy and so delicious!

Sausage Cheeseballs by Janna

Sausage Cheese Balls 
1 lb. bulk sausage meat 
2 cups Bisquick 
1/4 cup water 
2 cups cheddar cheese, grated

Mix and form into small balls.Bake on greased sheet 25 minutes in a preheated 350°F oven

Billiard Cheese Balls by Janna

Check out the pool cues. Too cute!

 Billard Cheese Balls

• 1 package (8 ounces) cream cheese, softened
• 1 cup ricotta cheese
• 1 cup (8 ounces) sour cream
• 2 packages (2-1/2 ounces each) thinly sliced dried beef, finely chopped
• 2 cups (8 ounces) finely shredded cheddar cheese
• 1-1/4 cups crisp rice cereal, crushed
• 1/4 cup finely chopped white onion
• 1 tablespoon Worcestershire sauce

• TOPPINGS:
• Blue paste food coloring
• 1/2 cup finely shredded Swiss cheese, chopped
• 1/2 cup finely chopped white onion
• 1 can (4-1/4 ounces) chopped ripe olives
• 1/2 cup finely shredded cheddar cheese
• 1 package (2-1/2 ounces) thinly sliced dried beef
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped green onions (green tops only)
• 1/2 cup diced sweet yellow pepper
• 1/2 cup diced sweet red pepper
• 15 small water chestnut slices
• 2 tablespoons cream cheese, softened
• 1 teaspoon milk
• Black paste food coloring
• 2 breadsticks
• Assorted crackers

 Directions

• In a large bowl, beat the cream cheese, ricotta and sour cream; add beef. Beat in the cheddar cheese, cereal, onion and Worcestershire sauce. Cover and chill for 30 minutes.
• In a medium plastic bag, combine blue food coloring and Swiss cheese; set aside. Shape cheese mixture into 16 balls. Roll one ball in white onion for the cue ball. Roll another cheese ball in olives for the eight ball. Roll a third ball in colored Swiss cheese; make a stripe of colored Swiss cheese on a fourth ball.
• With remaining cheese balls, make six solid-colored balls and six striped balls by rolling in the cheddar cheese, beef, red onion, green onions, yellow pepper and red pepper. Cover and refrigerate until serving.
• Thoroughly pat water chestnuts dry with paper towels. In a small bowl, combine the cream cheese, milk and black food coloring. Cut a small hole in a corner of a pastry or plastic bag; insert round tip #4. Fill bag with cream cheese mixture. Write numbers on water chestnuts; lightly press one water chestnut onto each ball (except cue ball).
• Arrange pool balls on a wooden cutting board. Use breadsticks for pool cues. Serve with crackers. Yield: 16 cheese balls (about 1/3 cup each).

Bacon Wrapped Water Chestnuts by Glory

 Bacon Wrapped Water Chestnuts**(Not Glory's recipe - but pretty much the same) 
1 (8 oz.) water chestnuts, drained 
1/4 c. soy sauce 
1/4 c. sugar 
8 slices bacon, cut in half crosswise

Marinate water chestnuts in soy sauce at least 30 minutes; drain and roll each in sugar. Wrap each water chestnut with a piece of bacon, securing with a toothpick; arrange on cake rack in a shallow baking pan. Bake at 400 degrees for 30 minutes or until golden brown. Drain on paper towels. Keep hot on warming tray. May be prepared ahead of time and stored in refrigerator until ready to bake. Makes about 16 appetizers.

Salmon Quesadillas by Bonnie

Dessert by Madelynne

Family Tradition Recipes - December

Lyra, Elaine (Amanda's mom), Amanda all in line for dinner

Janna & her niece Ashley (look how beautiful the table was)

For our December group we all invited guests and Bonnie & Madelynne were our hosts. I have lots of pictures but unfortunately not all the recipes for this blog post. (I'll post the remaining recipes if I get them)

Madelynne's dessert - Cap's Cherry Delight

Cap’s Cherry Delight

Crush in your hands 2 Cups soda crackers with UNSALTED TOPS

Add 1 cup chopped walnuts

Set aside.

In another bowl whip 6 egg whites until they form medium peaks

Slowly Add 2 Cups granulated Sugar

Add 2 Tsp Vanilla

Fold this mixture into the dry ingredients

Arrange lightly in a well-buttered 12x15 pan

Bake 30 minutes at 350º

Remove and cool

Top with well-beaten, sweetened, whipped cream (w/1 teas. Vanilla added) and 1 large can Instant Cherry Pie filling (or another favorite). Chill. Serve in squares with a metal spatula. Enjoy!

Glory & Wensdae

Glory made a delicious cheeseball (see picture above) & Party Potatoes
Cheese Ball

2 packages of cream cheese

1 can of crushed pineapple, drained

1/4 c red onion minced

1/4 c green bell pepper diced

a spinkle or 2 of shredded cheddar cheese

dash or 3 of garlic powder

dash or so of season salt

(this is all to taste..pineapple big can or little, cream cheese 2-3..depends on how you want it)

Mix all together, try to refridge it for a couple to few hours before serving, so the flavors will party together for a bit. Put in bowl, or roll in a ball and put crushed/chopped nuts atop of it w/crackers...

 and let the party in your mouth begin.

Party Potatoes

5 lb. bag of red potatoes,   take of an unhappy parts, boiled, rinsed

1 package of cream cheese

1 cup of chedda cheese, shredded

1 thingy of sour cream

1 sticka butter

a few spinkles (to taste) of garlic powder

some season salt

Mash happliy the taters with skins on, add all ingredients while doing so, it's kinda fun,

and it should get muchy and goopy. Place the goodness in a baking dish/pan and bake for 20-30 min on 350 or 400, whicheverseems hot enough for ya.   then add 1/2 c or so of shredded cheese and put back on for

about 5-10 min...Enjoy!

Janna's pizza dip

Hot Pizza Dip recipe

·         1 (8 ounce) package cream cheese, softened

·         1/2 teaspoon dried oregano

·         1/2 teaspoon dried parsley

·         1/4 teaspoon dried basil

·         1 cup shredded mozzarella cheese

·         1 cup grated Parmesan cheese

·         1 cup pizza sauce

·         2 tablespoons chopped green bell pepper )optional

·         2 ounces pepperoni , sausage, chopped

·         2 tablespoons sliced black olives

Directions

1.      In a small bowl, mix together the cream cheese, oregano, parsley, and basil.

2.      Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe ( or oven safe) dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with optional toppings, or whatever kind of topping you like on your pizza.

3.      Cover and microwave 5 minutes until hot, or bake 15 minutes at 350 degrees until warm and bubbly

Janna's Rumaki

Rumaki

1 pkg bacon, cut strips in half

1 can Pineapple chunks

2 cans water chestnuts

Marinade

1 cup soy sauce

1 T garlic powder

1 ½ cups brown sugar

2 t. ginger

½ cup pineapple juice

Toothpicks

1. mix marinade items together, Set aside in shallow dish
2. place pineapple chunk and water chestnut together, wrap bacon half around and secure with toothpick, place in marinade dish
3. marinade items 1 hour and then turn and marinade another ½ hour so they are fully coated
4. Broil for 5-10 minutes at 500 degrees until bacon is done

Another contribution from Janna!!

Imitation Crab dip

1 pkg imitation crab

½ cup mayonnaise

2 cups finely shredded cheddar cheese

2 green onions-just the green parts chopped

1. Chop imitation crab.
2. In a medium bowl, stir together all ingredients
3. serve with crackers (esp thin triscuits)

Egg Nog Frapee (no picture - but also provided by Janna)

1 quart egg nog

½ gallon vanilla ice cream

1 liter 7up or Sprite

1. scoop half of ice cream into a large bowl.
2. soften the ice cream until beating consistency
3. beat together ice cream and egg nog until it is a nice soft serve ice cream consistency, if it gets too soft, put it back in the freezer for awhile
4. scoop mixture into glasses, pour soda over the top
5. serve immediately

Lyra's coconut pie - it was as delicious as it was beautiful

Coconut Cream Meringue Pies

1 cup sugar

3 Tablespoons argo corn starch

1 1/2 cups milk

3 egg yolks slightly beaten

Cook mixture on medium heat stir constantly. When the mixture is thick take off the stove.

Add the following ingredients.

1  Tablespoon butter

1 teaspoon vanilla

1/2 package coconut put the left over coconut on top of the meringue

Pie Crust

1 1/2 cups flour

1 teaspoon salt

2 Tablespoons cold milk

1 1/2 teaspoons sugar

1/2 cup vegetable oil

Combine flour, sugar ,salt ,oil and milk mix well until blended. Pat in bottom and sides of a 9 inch

pie pan. Do not roll out. Put fork hole in your pie crust. Bake the pie crust on 350 for 10 to 12 minutes.

Meringue

4 large egg whites

1/2 teaspoon vanilla

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

When the Meringue is put on the pie sprinkle coconut on the top of the meringue

To prepare the meringue, in a clean large bowl, with an electric mixer on high, beat the egg whites

the 1/2 teaspoon vanilla, and the cream of tartar until soft peaks form. Gradually and the granulated

sugar, beating until stiff peaks form.

Pour the hot filling into the baked crust. Top with meringue, spreading evenly and sealing to edge of

crust. Bake on 350 for 15 minutes. Cool on wire rack for 2 1/2 hours. Serve or cover an store in the

refrigerator.

 Bonnie's turkey & stuffing

Coming next - Family Tradition recipes!!

Boo!! Don't be scared - it's our Halloween feast!

Back row: Glory, Lyra, Amanda. Front row: Jaime, Madelynne, Janna, & Bonnie

How about a little kiss? (We all have the Hershey's candy corn kisses in our mouths, tee hee)

 Glory was in charge of hosting for October. She really brought the Halloween atmosphere in both her decorations & her dress. In addition to her delicious "Chili in a Coffin", Glory also provided a few other terrifying treats.

 

Janna & Glory showing off their Halloween style. Check out scary Jaime in the background!

Madelynne Brown - Eyeball Taco Salad

Ingredients

• 2-1/2 pounds lean ground beef (90% lean)
• 3/4 cup water
• 1 can (8 ounces) Hunt’s® Tomato Sauce
• 1 envelope taco seasoning
• 1 package (12-1/2 ounces) nacho tortilla chips, crushed
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 4 cups torn iceberg lettuce
• 1 medium red onion, finely chopped
• 10 slices tomato, halved
• 1 cup (8 ounces) sour cream
• 10 whole pitted ripe olives, halved

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
• Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.
• Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Yield: 10 servings.

Glory Rascon - Chili in a Coffin

Janna Mathews - Bleeding Heart Brie

8 oz. wheel Brie cheese
1/2 cup raspberry preserves
1 TBLS balsamic vinegar
1/4 c sliced toasted almonds
1 sheet frozen puff pastry
1 egg, beaten

Directions:
Defrost pastry sheet for 15 minutes.
Preheat oven to 375 degrees.
Slice the brie wheel in half, longwise so you end up with two circles.
Lay out pastry sheet on ungreased basking sheet and place half of the brie wheel in the center, rind side down.
Stir the raspberry preserves and balsamic vinegar together. Then pour over brie half, springle with almonds and place other brie half on top, rind side up.
Bring all four corners of pastry sheet together above brie and twist slightly to enclose the brie. Seal the seams by pinching together.
Brush the entire outside with the bean egg. Bake for 20-25 minutes, or until pastry is golden brown.
Serve with sliced fruit and crackers.

Jaime Horlsey - Hoppin John aka "Bugs & Maggots"

1 lb. lean pork sausage, hot or regular
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1 14 oz. can chicken broth
1 cup converted rice
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 bay leaf
2 14 oz. cans of black-eyed peas, rinsed & drained

Directions:
Saute the sauce, onion, green pepper and celery in a large pot over medium high heat.
Drain the mixture and put it back into the pot. Add chicken broth, rice, garlic powder, salt, black pepper, & bay leaf. Bring to a boil and reduce the heat. Simmer for about 15 minutes.
Add the black-eye peas to the pot and simmer an additional 7-10 minutes (until liquid is absorbed into rice)

Lyra Hollinger - Hummus & Crostini

2 15 oz. cans chick peas
1/2 cup yogurt
2 drops Tabasco sauce or chili powder
juice of one lemon
1-2 TBLS tahini (ground sesame seed)
1/4 cup Olive oil
4 garlic cloves (minced then mashed - or use garlic from a jar)

1/2 cup Water
1/2 tsp. Salt
Paprika
Mint leaves for garnish

Combine all ingredients in a blender & mix. You can top this recipe with paprika & toasted pine nuts. It is so good - you'll want to double the recipe!

Amanda Wallace - Scarecrow Treats

Crust

1/2 cup Land O Lakes® Butter, softened

1 (18.25-ounce) package pudding in the mix yellow cake mix

1 egg

3 cups miniature marshmallow

Topping

1/2 cup light corn syrup

1/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup creamy peanut butter

2 teaspoons vanilla

2 cups crisp rice cereal

2 cups salted peanuts

1 cup candy corn

 

Directions:

Heat oven to 350°F. Combine butter and cake mix in large bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.

Press onto bottom of ungreased 15x10x1-inch jelly-roll pan. Bake for 12 to 15 minutes or until set and edges are lightly browned. Remove from oven.

Immediately sprinkle marshmallows over hot, partially baked crust. Continue baking for 1 to 2 minutes or until marshmallows puff.

Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.

Coming soon - Halloween Recipes!!

Our next meeting is October 20th so prepare yourself for spooky Halloween treats!

Recipes from Rachel Ray

Lyra, Janna, & Jaime

Glory & Sarah

Madlelynne, Lyra, & Janna

Madelynne Brown - Fillet a la Veracruzana  

•  4 fillets of chicken or fish (snapper or tilipia)
• Salt and pepper
• Flour to dredge
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 tablespoon vegetable or canola oil
• 1/2 large Spanish onion, sliced
• 1/2 large red bell pepper, cut into half-inch slices, lengthwise
• 2 cloves garlic, minced
• 2 large plum tomatoes, cut lengthwise into eight wedges
• 1 tablespoon capers
• 1 lime, juiced
• 1/2 cup cilantro, chopped
• 1 avocado, pit removed and sliced

Preparation

Season the fillets with salt and pepper and dredge in flour. Shake off any excess.

Heat 2 tablespoons of EVOO in a pan over high heat. When the pan is hot, add the floured fillets and cook until golden on one side. Flip the fillets and cook until golden on the other side.

Heat 1 tablespoon of vegetable oil in a pan and add the onions, peppers and garlic. Cook until fragrant, then add the tomatoes and capers and heat through. Add the lime juice, cilantro and salt and pepper to taste.

Remove fillets to plate and top with vegetables. Serve with Yellow Rice - Arroz Amarillo and garnish with a slice of avocado.

Lyra Hollinger - Vegetable Kebabs on Rosemary Skewers

1 medium zucchini, halved lengthwise, then cut into 1/2 inch slices
1 medium yellow squash, halved lengthwise, then cut into 1/2 slices
1 pint cherry tomatoes, washed and tops removed
Zest and juice of 1 lemon
1 & 1/2 TBLS balsamic vinegar
1/4 cup extra virgin olive oil
8 sturdy stems of fresh rosemary, 6 inches in length
Salt & freshly ground black pepper, to taste

Preheat grill pan over high heat.
Combine zucchini, yellow squash, and tomatoes in bowl. To make the dressing, use a small bowl to combine the lemon zest and vinegar, then whisk in the olive oil.
Thread veggies on rosemary stems, threading from the bottom upwards. Place vegetable herb skewers on the hot grill pan. Baste liberally with dressing and season with salt and pepper. Cook 10 to 12 minutes, turning and basting occasionally. Transfer to a serving plate. Cut lemon in wedges and squeeze juice over skewers when served. 


Jaime Horsley - Chimchurri Chicken Bites 

• 1 rounded tablespoon sweet paprika
• 3/4 cup flat-leaf parsley leaves, a couple of handfuls
• 3 tablespoons fresh oregano leaves
• 3 tablespoons fresh thyme leaves
• 2 bay leaves, crumbled
• 1/2 small white onion, coarsely chopped
• 3 cloves garlic
• 1 teaspoon cayenne
• 1 cup extra-virgin olive oil, eyeball it
• 1/4 cup red wine vinegar, 3 splashes
• 1 teaspoon coarse salt
• 1 1/2 to 1 3/4 pounds chicken tenders

Directions

Preheat a grill pan over high heat.

In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.

Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.

Cut chicken tenders into thirds and place in a shallow dish. Wash hands.

Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.

Janna Mathews - "Smoky Sweet Potato Chicken Stoup (yes, stoup)"

• 2 tablespoons extra-virgin olive oil
• 2 medium carrots, peeled
• 2 ribs celery
• 1 large onion, peeled and halved
• 2 cloves garlic, chopped
• 1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
• Salt and black pepper
• 1 teaspoon dry thyme, eyeball it
• 1 bay leaf
• 1 cup dry white wine, eyeball it
• 5 cups chicken stock
• 1 large sweet potato
• 3/4 to 1 pound chicken tenders, cut into bite size pieces
• 4 scallions, white and green parts thinly sliced
• 1/4 cup cilantro leaves, a generous handful, roughly chopped
• 1/2 cup sour cream, for garnish, optional

Directions

Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

Glory Rascon - Arroz Amarillo

• 1/2 cup achiote oil*
• 1/2 cup Sofrito
• 1/2 cup alcaparrado (marinated olives, capers and pimentos, found in jars in the international foods aisle) or coarsely chopped pimento-stuffed olives
• 2-3 tablespoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 2 bay leaves
• 3 cups long grain white rice
• 4 cups chicken broth, homemade or canned, plus additional if needed

*Achiote Oil:

• 1 cup extra virgin olive oil (EVOO)
• 2 tablespoons achiote (annatto) seeds

Heat the achiote oil in a heavy, 4-5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper and bay leaves, then stir to combine. When the mixture is bubbling, add the rice, stirring to coat. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and reduce the liquid until the broth reaches the level of the rice.

When the broth and rice are level, stir the rice once, reduce the heat to low and cover. Cook for 20 minutes, without opening the pot or stirring.

After 20 minutes, gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

*Achiote Oil:
Heat the EVOO and annatto seeds in a small skillet over medium heat until the seeds start to give off a lively, steady sizzle. (Don't overheat the mixture or the seeds will turn black and the EVOO will turn a nasty green color). Once they're sizzling away, pull the pan from the heat and let it stand until the sizzling stops.

Strain as much of the EVOO as you are going to use right away; store the rest for up to four days at room temperature in a jar with a tight-fitting lid.

Sarah Wright - Mini Pecan Ice Cream Pies

• 1 cup pecan halves
• 4 mini, individual graham cracker pie shells
• 1 pint butter pecan ice cream
• Caramel sauce, for sundaes
• Whipped cream, canister

Directions

Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set. Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream.
 
Graham Cracker Crust (I made mine since I had the ingredients and didn’t want to make another trip to the store)

1.   In a small saucepan or the microwave, melt 10 T. of butter.

2.   Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed.

3.   Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.

4.   Add 1/4 cup of sugar and a dash or two of cinnamon to the graham crackers.

5.   Add the melted butter.

6.   Stir or blend together with your hands.

7.   Press into individual ramekins.

8.   Bake for 6 to 8 minutes in a preheated 350 degree F. oven.