Earlier this month, for Mother’s Day, my daughter prepared a special meal for us. Wanting to go to church, she figured out what she could prepare ahead of time: Grilled chicken, baked potatoes, green beans and garlic bread. It was delicious. I furnished the dessert: peach pie and raspberry pie.

She marinated her chicken breasts in Kraft sun-dried tomato vinaigrette dressing, then her husband grilled them. They were so tender and flavorful.

I love green beans, and hers were better than any I’ve ever tasted. She fried out some bacon, added diced onion and sautéed it until the onions were tender. Then she added some brown sugar. Lastly she added the green beans. When hot, all this was transferred into a crockpot to slowly cook until it was time to eat.

For her baked potatoes she uses yellow potatoes. She precooked them a bit in the microwave, then wrapped each one in foil, and finished them up in a slow cooker. They were perfect, and so good.

Tina said at the end of the meal, “Yes, I know, if Mom had been fixing the meal she would have had macaroni and cheese, deviled eggs and on and on and on.”

Her oldest daughter said, “Maybe we can have all those things for Father’s Day,” meaning that Grandma will fix those things (her favorites) for her.

Although we did not have blueberry torte for Mother’s Day, Tina said one of the ladies brought it for her and her coworkers. The recipe is in my cookbook, “Ozarks Recipes, Momma’s, Mine and Others’ and maybe a Tale or Two.” For the crust you will need one serve-pack (20 to 22 squares) graham crackers, crushed, two tablespoons sugar and six tablespoons melted butter. Bake in 375-degree oven for seven minutes.

The filling is made from one eight-ounce package of cream cheese, one-third cup sugar and one-fourth teaspoon vanilla. Cream together, then add an eight-ounce carton of whipped topping. Mix until creamy, and pour onto above cooled crust. Top with one can blueberry wilderness pie filling. Cherry pie filling may be substituted. Chill.

Lemon delight would be good served at a summertime picnic. The base is made using one-cup flour, one-half cup chopped pecans and one stick of butter. Mix base ingredients until crumbly and press into ungreased 9- by 13-inch pan. Bake 15 minutes in a 375-degree oven. Cool.

For the filling: one cup whipped topping, one  eight-ounce package cream cheese, one cup powdered sugar, two small boxes instant lemon pudding, three cups milk and one large container whipped topping. Mix one cup whipped topping, cream cheese and powdered sugar. Spread onto cooled crust. Mix pudding and milk. Whip until thick and spread over cream cheese mixture. Then top with whipped topping and sprinkle with nuts. Other flavors of pudding can be used in this recipe.

For one of the Fair Grove Senior Center’s meals, several of us made apple crisp. The way I made mine: I peeled and sliced five pie apples and added one-half cup sugar. Then I put them into a saucepan and heated to warm, and until the sugar was melted. Add ½ teaspoon cinnamon and a dash of nutmeg. Mix, then pour into the bottom of a 9- by 9-inch baking dish.

For the topping: one-half cup flour, one-half cup packed brown sugar, one-half cup quick-cooking oats, one-half cup pecans, one-half teaspoon baking powder and one-half cup melted butter. Mix and put on top of apples. Bake in a 375-degree oven for 30 to 40 minutes. I reduced the oven temperature to 350 degrees after the first ten minutes or so. This is very good.

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