Peanut Butter Pie

Ingredients

Hot Fudge Sauce:

• 1/3 cup heavy cream
• 1/4 cup light brown sugar
• 1/4 cup light corn syrup
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon table salt
• 2 teaspoons vanilla extract
• 4 ounces semisweet chocolate, finely chopped

Peanut Butter Pie:

• 8 ounces cream cheese, at room temperature
• 3/4 cup confectioners' sugar, plus 2 tablespoons, divided
• 3/4 cup creamy peanut butter, at room temperature
• 1 cup heavy whipping cream, plus whipped cream, for garnish, optional
• 1 teaspoon vanilla extract
• 2 ounces shaved milk chocolate
• Chopped peanuts, optional

Directions

1 (9-inch) baked chocolate cookie pie crust

Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.

Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.

In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.

Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.

If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

This is so good! We were watching the food network and they were makeing this so my wonderful husband decide to make it. It was such a hit. He made it the next weekend we went to my parents house and my dad who is not a fan of peanut butter loved it.

Black Beans and Pork Chops

Ingredients:

4 bone-in pork chops ground black pepper 1 tablespoon olive oil

1 (15 ounce) can black beans, with liquid 1 cup salsa 1 tablespoon chopped fresh cilantro

Directions:

1.

Season pork chops with desired amount of pepper. Select a frying pan large enough to hold all four pork chops in a single layer. Heat oil in frying pan over medium-high heat. Brown pork chops on both sides.

2.

Pour undrained beans and salsa over pork chops and season with cilantro. Bring liquid to a boil, reduce heat to medium-low, and cover. Simmer until pork chops are cooked through, about 20 to 35 minutes depending on chop thickness. If unsure of time, cut a pork chop in half to verify there is no pink left. My husband found this recipe on all recipes and we just love it and I'm not a fan of black beans. Enjoy!

Bake Mushroom Chicken

4 boneless chicken breasts
1/4 cup flour
3 Tbsp butter divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1/3 cup mozzerella cheese
1/3 cup parmesan cheese

Place flour in ziplock bag; add chicken, shake to coat. In a large skillet, brown chicken in 2 Tbsp butter, transfer to a 11x7x2 baking dish. In the same skillet saute mushrooms in remaining butter. Add broth salt & pepper. Bring to a boil cook for 5 minutes. Sprinkle with parmesan cheese bake 15 minutes longer or until chicken is done.

Snicker Doodles

1 C butter or shortening (I use shortening)
1 ½ C sugar
2 eggs
2 ½ C flour
½ tsp salt
1 tsp baking soda
2 tsp cream of tartar

Cream shortening and sugar. Beat eggs into creamed mixture. Combine flour, salt, baking soda and cream of tartar into another bowl. Mix into creamed mixture. Refrigerate dough for one hour. Form dough into balls and roll each ball into a cinnamon/sugar mixture. (1 Tbsp cinnamon and 3 Tbsp sugar). Place on cookie sheet and bake at 400 for 10 minutes.

Layered Casserole Complete

1 lb hamburger
1 small onion, chopped
3/8 tsp instant minced garlic
1 tsp salt
1/8 tsp pepper
1 Tbsp Worcestershire sauce
1 C ketchup
1 16 oz can green beans, drained
2 – 3 C mashed potatoes
1 C grated Cheddar cheese

Preheat oven to 350. Brown hamburger, onion, garlic, salt and pepper in frying pan. Drain meat. Add Worcestershire sauce and ketchup. (You can adjust the amount of ketchup to your taste.) Put meat sauce on bottom of casserole dish. Put drained green beans next and then spread mashed potatoes over beans. Top with grated cheese. Bake for 25 to 30 minutes.

Popcorn Balls

1 smal pkg. jello (any flavor)
1 c. sugar
1 c. white corn syrup

Mix well and bring to boiling point slowly. Cook just until sugar is dissolved. Pour over 6 qts popped corn and shape into balls. Use butter to coat hands when forming balls.

Notes: 1/4 c. unpopped popcorn equals 4 cups popped

Bread Sticks

1 1/2 c. hot water
2 TAB. sugar
1 TAB. yeast
3 c. flour
1 1/2 tsp. salt

Dissolve first 3 ingredients in a big bowl, then add the rest. Mix and knead for 3 min. Let rest for 10 min. Melt 1 cube Margarine or butter in jelly pan. Roll dough on floured board. Roll to fit pan. Cut into 1/2 to 1 inch strips. Roll each strip in melted butter. Let rise 15 to 20 minutes. Bake at 375 for 20 to 25 minutes.

Hot Fudge Cake

1 c. packed brown sugar
1 c. flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 Tbsp. melted butter
1/2 tsp. vanilla
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 3/4 boiling water
Vanilla Ice Cream

1. Mix together 1 c. brown sugar, flour, 3 Tbsp unsweetened cocoa powder, and salt.

2. Stir in milk, butter, and vanilla, Spread over the bottom of slow cooker.

3. Mix together 3/4 cup brown sugar and 1/4 c. cocoa. Sprinkle over mixture in slow cooker.

4. Pour in boiling water. Do not stir.

5. Cover and cook on High 2-3 hrs. or until a toothpick inserted comes out clean.

6. Serve warm with vanilla ice cream.

Sweet and sour chicken (crockpot)

2 Carrots- cut in pieces
1 Lg green pepper- cut in pieces
1 Lg onion- cut in pieces
2 Tbs tapioca
4 Boned chicken breast- cut in chunks
1 Lg can pineapple chunks- undrained
1/3 c. brown sugar
1/3 c. red wine vinegar
1 Tbs. soy sauce
1 tsp. chicken bouillon
1/2 tsp garlic powder
1/2 ginger
10 leaves fresh cilantro (opt)

Place vegetables in bottom of crock pot. Sprinkle tapioca over veggies. Place chicken atop veggies. Combine all other ingredients and pour over chicken and veggies cover crock pot and cook on Low 8 hrs. Before serving make white or brown rice. Serve Sweet and Sour Chicken over the fluffy rice.

Peanut Butter Balls

2/3 c. marg.
2/3 c. brown sugar
1 tsp. vanilla
2 c. peanut butter
3 3/4 c. powder sugar

Stir together and roll into balls.

Take 12 oz. bag semi sweet choc. chips and 12 oz. bag milk choc. chips melt in double boiler. Poor over or dip peanut butter balls. Let cool and serve.

Cherry Dream Squares

1 pkg. white cake mix
6 TBSP butter
1 C. oatmeal
Mix till crumbly set aside 1 c. for top.

To remaining crumble add 1 egg mix til blended press into 9x13 pan. Spread 21 oz can cherry pie filling over.

To reserved crumble add
1/4 c. oatmeal
2 TBSP butter
1/2 c. nuts
1/4 c. brown sugar
mix until crumbly, sprinkle on top of cherry pie filling. Bake 30-40 min. at 350

Notes: I have used all different kinds of pie filling and they all taste good. Also sometimes I double the pie filling. These are soooo good!

The Best Carrot Cake Ever (Southern Living Magazine)

2 c all-purpose flour

2 tsp baking soda

½ tsp salt

2 tsp ground cinnamon

3 large eggs

2 c sugar

¾ c vegetable oil

¾ c buttermilk

2 tsp vanilla extract
2 c grated carrots
1 (8oz) can crushed pineapple, drained
1 (3.5oz) can flaked coconut
1 c chopped pecans or walnuts

Line 3 (9in) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 min. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Yield: 1 (9in) cake.

Note: Can also bake this cake in a 9x13 cake pan.

Buttermilk Glaze:

1c sugar

1½ tsp baking soda

½ c buttermilk

½ c butter or margarine

1 T light corn syrup

1 tsp vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Drizzle over cake.

Cream Cheese Frosting:

1/2 c butter or margarine, softened

1 8oz pkg cream cheese, softened

2 c sifted powdered sugar

1 tsp vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Spread evenly on cake after cake has completely cooled.

Chicken/Rice Casserole

2 c diced cooked chicken

1 can cream of chicken soup

1/2 c mayonnaise

1 c cooked rice

1/2 tsp salt

1 (4oz) can mushrooms, sliced

1 small jar pimientos

1 c diced celery

1 T lemon juice

1 T minced onion

1/2 c slivered almonds (be generous)

Crumb topping:

1 T butter

2/3 c corn flake crumbs

Combine all ingredients except butter and crumbs. Place in greased casserole. Mix butter with crumbs and sprinkle on top. Bake 30-40 minutes at 350. Serves 4-6.

Oatmeal Cake

1 1/4 c. boiling water
1 c. oatmeal
1/2 c. butter
1 c. sugar
1 c. brown sugar
2 eggs

1 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp. vanilla

Pour boiling water over oatmeal; cover and let stand 20 minutes. Cream butter, sugar and eggs. Add oatmeal and dry ingredients alternately. Bake in 9x13 inch pan @ 350 for 30 to 40 minutes.

Frosting:
1/4 c. melt butter
1/2 c. brown sugar
3 Tbsp. Half & Half or canned milk
1/2 c. chopped nuts
3/4 c. cocoanut (if you like a thicker frosting, increase cocoanut to 1 1/2 c.)
Mix all together; spread on top of cake. Place under broiler until nicely browned.