Open Face Grilled Cheese

Delicious Grillin' Season Appetizer

1 loaf bread, I used a wheat loaf, sliced down middle
2 tomatoes, sliced thinly
8 slices Provolone cheese
3 T olive oil
salt, pepper, dried oregano, garlic salt, crushed red pepper flakes

Preheat grill to medium heat. Grill bread cut side down for a few minutes until it gets a little browned. Take off heat. Drizzle with olive oil and sprinkle spices on bread. Lay tomatoes on bread then cover with cheese. Drizzle a little more olive oil and spices on top of cheese. Grill for a few minutes more with grill lid down so cheese will melt. Cut into slices and serve warm.

Tip:
We made the mistake of oiling the bread before we put it on the grill at first and it caught on fire. Make sure you oil it after charring it up a bit! :)

Asian Lettuce Wraps

1 lb. ground beef
1/2 chopped onion
1 carrot, chopped
1 tsp minced garlic
1/2 c. slivered almonds
5 thinly sliced green onions
4 T soy sauce
2 T rice vinegar
2 T dark sesame oil
2 tsp Asian chili sauce
dash of cayenne pepper
lettuce leaves

Cook ground beef in skillet with a little cooking oil until done. Drain and set aside. Cook onion and carrot for 3-or 4 minutes, then add in garlic. Stir in soy sauce, vinegar, sesame oil, chili sauce, and cayenne into pan and add ground beef back in. Add almonds and green onion. Serve as lettuce wraps.

Chocolate Chip Peanut Butter Pie

This pie is wonderful. You serve it cold, so it's a perfect summer time dessert!

CRUST
1 (7.4 oz.)	package Martha White® Chocolate Chip Muffin Mix
4	tablespoons butter, softened
1/3	cup salted peanuts, chopped
FILLING
1/2	cup creamy peanut butter
1 (3 oz.)	package cream cheese
1/3	cup sugar
3	tablespoons milk
2	cups frozen whipped topping, thawed
TOPPING
2	tablespoons hot fudge ice cream topping, warmed

Preparation Directions

1.	HEAT oven to 350º F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate.
2.	BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
3.	BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving.