Miller Family Recipes

This came out of Taste of Home.  Beth and I like it but Dan isn't very fond of it even though he's the one who really likes dates.

I have never been to Cafe Rio, but I understand it's the bomb.  Everyone always makes this for Stake things or for other big dinners.  It is very good and very easy.  Serve it on a tortilla with cheese, black beans, salsa, onions, sour cream, cilantro, and anything else you like.

I got these from Taste of Home and I thought they were yummy.  They're kind of a take on the apple pie bars that Nathan loves and they make a lot (2 dozen) cause they're made in a large jellyroll pan.

Keywords: appetizer 6051359 Ingredients 7 large eggs, hard boiled and peeled 1/4 c. mayo (I like miracle whip) 1 1/2 Tblsp. sweet pickle relish 1 tsp. prepared mustard Salt and pepper, for taste Paprika, for garnishing Instructions Divide eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayo, pickle relish, and mustard. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator. Powered by Recipage

I was just throwing in stuff one morning and Dan asked me if I was going to put anything funny in it, so I told him I'd make a normal one.  It turned out so well I decided I'd better write it down before I forgot it.  Remember on any of my smoothies, everything is just an approximation.  Play with it yourself.  If you're not into blueberry yogurt, try peach or whatever you have on hand. This makes about 8 small or 4 large smoothies:

Keywords: appetizer 6051358 Ingredients 1 lb. mushrooms (I used baby bella) but you can use whatever you like 2 Tblsp. capers, rinsed and chopped 3 large garlic cloves, minced 2 Tblsp. vegetable oil 3 Tblsp. butter, cut into pieces 2 tsp. fresh lemon juice 1/4 c. chopped flat-leaf parsley (optional, but it does make it pretty) Instructions Preheat oven to 450 degrees with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 tsp. salt and several grinds of pepper in a 1 1/2 to 2-qt. shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 min. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices. Powered by Recipage