Peanut Butter Pie

Ingredients:
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:
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.

Serve with whipped cream

Chicken Pot Pie

The Crust:
I use this pie crust for every pie I make whether its a pumpkin pie or a chicken pot pie. Its extremely versatile.

Ingredients
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

For Pot Pies only:
Cut dough in fourths - if using small ramekins.ur Dough in half if using large pie pans. Roll out to thickness desired. Egg wash edges of pan and drape dough over pans. Cut dough so that it hangs off pans about 1/2 and inch.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

The Pie:
Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
(I use boneless skinless)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions) *I use 1 large onion
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
(I use frozen peas and carrot mixed)
2 cups frozen corn
1 large potato diced thin and boiled not quite fork tender
1/2 cup minced fresh parsley leaves

Directions:
Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
*I boil the chicken in order to make some fresh stock for the recipe. I boil the chicken with poultry seasoning, cumin, chili powder, garlic, 2 bay leaves, dried herbs. I don't fully cook the chicken - it will bake in the oven later.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, potato and parsley. Mix well.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper(OPTIONAL) . Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Summer Corn Fettuccine

Note: I used frozen corn from the supermarket and this turned out beautifully. You'll have to guess how much corn. Also I got this recipe off of Rachel Ray's 30-minute meals and it's quick and easy and so yummy!


Directions
This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.

Ingredients
Salt
1 pound fettuccine
Extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper
1 cup half-and-half or cream - whatever you put in your morning coffee
1/2 cup chicken stock or dry white wine
2 tablespoons chopped fresh thyme leaves
A few dashes hot sauce or 1 or 2 pinches cayenne pepper
1 cup grated Parmigiano-Reggiano or Pecorino Romano
1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Mmmm...Chicken Enchiladas

4-8 boneless, skinless chicken breats

flour tortillas (number is determined by how much you need to make)

Monterey Jack or mozzarella cheese, sliced (We used pepper jack)

1-10 oz can green chili enchilada sauce

1-26 oz can of cream of chicken soup

3/4 C. milk

Cheddar Cheese, shredded

Optional-I added these and it made it so yummy!

1 medium onion (mix with about a tablespoon of milk and add some spices- I added crushed red pepper, chili powder, and a little of Emeril's south west essence)

~2 tablespoon butter

1 Bell Pepper

A couple tablespoons Cream Cheese

Directions-

-Boil chicken breasts(add spices - I used a bay leaf, cumin, chili powder, emeril's south west essence and crushed red pepper, and salt and pepper); cool and shred.

-In a medium saucepan, combine soup, milk and cheese; heat until cheese is melted.

- Microwave flour tortillas for 10-15 seconds to make them easier to roll up. Put chicken on tortilla; top with a slice of cheese and roll up (also add just a bit of soup mix with the chicken). Pour enchilada sauce in bottom of lightly greased pan. Fill pan with tortillas.

-Pour soup mix over tortillas.

Bake at 350 until heated through 20-30 minutes.

Stroganoff

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 8 ounces macaroni

Directions

1. In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
2. Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
3. Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

No Bake Cookies

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter (I prefer smooth)
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Peach Cobbler

Ingredients:

3 32 oz. cans of sliced peaches (or 96 oz. of frozen or fresh peaches)

lemon juice

cinnamon

1 1/2 c. self-rising flour

1 1/2 c. sugar

2 eggs

1 cube butter

Directions:

Grease a 9x13" baking dish. Drain and discard syrup from canned peaches and distribute the peaches evenly at the bottom of the dish. Lightly sprinkle lemon juice over the peaches. Liberally sprinkle cinnamon over the peaches as well. In a mixing bowl, combine flour, sugar and eggs. Hand knead until the dough is crumbly. Pour dough evenly over the peaches. Evenly place pads of butter on top of the dough. Bake at 375º for approx. 40 minutes or until crust is golden brown. Eat with vanilla ice cream:)