Graham Cracker Crust

1 1/2 cups graham cracker crumbs, finely ground
1/3 cup sugar
1/2 tsp cinnamon (optional)
6 TB butter, melted

Mix graham cracker crumbs, sugar, melted butter, an cinnamon until well blended.  Press mixture into 8 or 9 inch pie plate.  Bake at 375 for 7 minutes.

Cinnamon Oatmeal

For years, my son preferred plain old oatmeal.  Then he decided he didn't like oatmeal.  Then, he liked Cinnamon Roll instant oatmeal.  This morning I experimented with a few homemade recipes, and he liked this version better than the prepackaged kind.

1/3 cup quick oats

1 tsp powdered milk

1 TB brown sugar

1/4 tsp cinnamon

pinch of salt

Add 1/2- 2/3 cups boiling water, and let sit for 1 minute.  Or you can add the water and microwave it.

Broccoli Beef

This is another good recipe from Mel's Kitchen Cafe.  I used whatever cheap steak (petite sirloin?) I had, and sprinkled it with cornstarch before I cooked it.  I just steamed the broccoli with water and added it later.  Adam liked it, and said it was great for leftovers.  (Which makes it a keeper!)

Mel's Kitchen Cafe Broccoli Beef

Sweet and Sour Chicken

I already have a sweet and sour chicken recipe on here, but I think I like this recipe better and dipping the chicken in the egg after the cornstarch is easier.

Mel's Kitchen Cafe Sweet and Sour Chicken

Wisconsin Cauliflower Soup

I got this recipe from Butter with a Side of Bread.  She got this recipe from The Coterie Blog.  Personally, I think the pepper jack cheese adds flavor that other cauliflower soup recipes lack.  I didn't measure, but I'm guessing I added more cheese than the recipe calls for.

2 TB butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
2 cups milk
3 cups water
1 1/2- 2 tsp chicken base (or bouillon)
1 head cauliflower, cut into 10-inch chunks
1 tsp dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

In 4-quart saucepan, melt butter over medium heat.

Add onion and cook until golden, about 10 minutes.

Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, water, and chicken base.

Add cauliflower and heat to boiling over high heat.

Reduce heat to low, cover and simmer until cauliflower is tender, about 10 minutes.

Blend soup until smooth (I used an immersion blender).

Remove saucepan from heat, and stir in mustard and 1 1/2 cups cheese until melted and smooth.

Garnish with remaining cheese and serve.