Mari's Dessert Pie

Garbanzo Bean Salad

1 . In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.

2 . Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.

3 . Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

Chicken Spaghetti Casserole I

1 . Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.

2 . Preheat oven to 350 degrees F (175 degrees C).

3 . In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Firecracker Fried Chicken Drumsticks

1 . Place chicken into a resealable plastic bag and pour in hot sauce. Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.

2 . Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).

3 . Combine flour, cornmeal, and salt in another resealable plastic bag. Add the marinated drumsticks, seal the bag, and shake to coat.

4 . Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Arugula Salad with Avocado Citrus Vinaigrette

1 . Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.

2 . Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Garlic Anchovy Linguine

1 . Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.

2 . While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Smoked Salmon Deviled Eggs

1 . Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.

2 . Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.

3 . Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.

4 . Carefully cover with plastic wrap and refrigerate until serving.

My Big Fat Greek Omelet

1 . Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.

2 . In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.

3 . Cut the omelet into 4 wedges and serve immediately.

Classic Yorkshire Pudding

1 . Mix flour, milk, eggs, and salt together in a large bowl with an electric mixer until smooth, about 5 minutes. Cover and refrigerate for 1 hour.

2 . Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking dish with beef drippings. Place the pan in the preheating oven until drippings are hot and sizzling, about 15 minutes.

3 . Remove batter from the refrigerator; beat briefly, then scoop into the prepared baking pan.

4 . Bake in the preheated oven for 20 minutes. Lower the oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking until pudding is puffed and golden brown, about 15 minutes more. Remove from oven, cut into 8 squares, and serve hot.

Air Fryer Stuffed Mushrooms

1 . Gently clean mushrooms with a damp cloth. Remove and discard stems.

2 . Mince scallions, separating white and green parts.

3 . Preheat an air fryer to 360 degrees F (182 degrees C).

4 . Mix cream cheese, Cheddar cheese, scallion whites, paprika, and salt together in a small bowl. Stuff mixture into mushrooms, pressing gently with the back of a small spoon to fill each cavity.

5 . Spray the air fryer basket with cooking spray and set mushrooms inside without overcrowding; you may need to work in batches.

6 . Air-fry mushrooms until filling is lightly browned, about 8 minutes. Transfer to a serving plate.

7 . Sprinkle mushrooms with scallion greens. Let cool for 5 minutes before serving.

All Root Beer Popsicles

1 . Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes.

Cinnamon-Coconut-Chocolate Chip Banana Bread

1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

2 . Cream white sugar, brown sugar, and butter together in a large bowl until smooth. Beat in eggs, one at a time. Stir in banana, sour cream, and vanilla.

3 . Whisk flour, baking powder, baking soda, and salt together in another bowl; gently stir into wet mixture just until combined.

4 . Toss together chocolate chips, coconut, and cinnamon in a small bowl. Fold about 2/3 of the mixture into the batter, then pour batter into the prepared pan. Sprinkle with remaining chocolate chip mixture.

5 . Bake until a toothpick inserted into the center of the loaf comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Salad Caring Husband

1 . Peel and wash the radishes and carrots, wash the dill. Grate the vegetables and shred the dill on a Korean grater.

2 . Beat with an immersion blender until mayonnaise. Dress the salad.

3 . Place in a salad bowl, garnish with herbs.