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:)

Peanut Butter Bars With Chocolate Fudge Frosting

Peanut Butter and Oatmeal Bars

1 c. peanut butter
1 egg
1/2 c. butter
1 c. brown sugar
1 c. Coach's Oats
3/4 c. whole wheat flour
1/4 c. white flour
1/2 tsp. soda

In a large bowl, cream together peanut butter, egg, butter and brown sugar until light an whippy. Add remaining ingredients, then press into a small cookies sheet. Bake in an oven preheated to 375 degrees for exactly nine minutes. Don't overcook it! It might look a little soft and gooey, but it will set as it cools. Allow to cool before frosting & cutting into bars.


Whippy Cocoa Fudge Frosting

2 sticks butter, softened
4 c. powdered sugar
1/4 c. milk
1 1/2 c. semi-sweet chocolate chips

In a microwave safe bowl, melt chocolate chips just until barely melted. Using and electric beater/mixer, beat in the butter, then slowly add the powdered sugar and just enough milk to make the frosting a nice, spreadable consistency. Frost cooled bars. Allow frosting to set up for about 30 minutes before cutting. ENJOY!

Corn Chowder

3 large potatoes (peeled and chopped)
1 onion (2 c. chopped)
3 stalks of celery
3-4 ears of corn (about 2 c.)
¼ c. butter
¼ c. olive oil
¾ t. salt
½ t. garlic salt
3 T. flour
1 ½ c. cream
2 c. milk
¾ c. parsley (chopped)
pepper

In a medium pan boil potatoes in water and add about ½ t. salt, this will take about 20 minutes. Stir every few minutes. In the mean time, start on the base of the soup.
In a large pan sauté onions, celery, corn (after being cut off the cob), butter, and olive oil, until vegetables soften, 10-12 minutes. Add garlic salt, salt and flour, mix well and continue to stir over heat for about 3 more minutes. Slowly add cream, stir until all ingredients are fully combined. The soup should be very thick, keep stirring over medium heat, and add milk in ½ cup increments. Add the parsley and cook until soup comes to a boil. Add potatoes (after draining). Let simmer for a few minutes, serve hot. Salt and pepper to taste.

*For more of a hearty chowder, you can add carrots, and also bacon, at the same time as the onions, celery, and corn.

Toasted Sesame Candy Chicken

From my favorite cooking blog Just cook already...

Made this for Trevor the other night and he LOVED it!

serves 6

2 lbs. boneless skinless chicken breasts (about 4 fillets)

2 eggs

2 cups flour

cooked rice

sliced scallions (optional)

sweet candy sauce:

1 cup sugar

1/2 cup soy sauce

toasted sesame seeds

In a pan, pour about two inches of oil and heat on medium heat till hot. Cut chicken on the diagonal into thick strips, about two inches wide. In a bowl, beat eggs. In another container, place flour.Coat chicken strips in egg mixture first, then generously pat with flour, covering all sides. (I will often give it a couple of coatings) There should be a thick layer of batter on the chicken pieces.When oil is hot, fry chicken pieces (about 3 minutes on each side) till golden brown. Remove chicken, and let rest on a paper towel to drain the oil.To make candy sauce, place soy sauce and sugar in a bowl and mix together, about 30 seconds. The sugar will not completely dissolve, but the mixture should be thick, and not grainy. Add sesame seeds and mix to incorporate. Dip chicken in sauce, covering all sides. Repeat, till all pieces are covered. Serve with rice, drizzle remain sauce over chicken. Garnish with sliced scallions.

Poppy Seed Chicken

LOVE this recipe from just-cook-already.blogspot.com

4 chicken breasts, skinless and boneless
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 stick snack crackers, crushed
2 tsp poppy seed
1/2 cup butter, melted

Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water and let cool (save the broth for other things!)

Tear cooled breasts into bite sized pieces, and put in bottom of casserole dish.

Mix together sour cream, cream of chicken soup and cream of mushroom (or cream of celery) soup and spread on top of chicken. Cover with crushed snack crackers. Sprinkle poppy seed on top. Drizzle melted butter on top.

Place in preheated 350°F oven until warmed through, about 20-25 minutes.

Love New Ideas???

If you love new recipe Ideas check this out!!!

http://just-cook-already.blogspot.com/

Baked Potato Soup

I made this today for lunch...DELICIOUS!!!! I suggest that if you like Baked Potato Soup you try this recipe...much better than anything I've ever bought.

Ingredients

4 baking potatoes (about 2.5 pounds)

2/3 cup all purpose flour

6 cups 2% reduced-fat milk

1 cup reduced-fat shredded extra-sharp cheddar cheese, divided

1 tsp. salt

1/2 tsp. black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Directions

Preheat oven to 400 degrees

Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes, coarsely mash them. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 min). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat for 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Yields: 8- 1.5 cup servings.

Fried Chicken

Ingredients:

Oil - I made an olive oil and vegetable oil mixture - gave the chicken a really nice flavor. But you can use anything you want (olive oil, peanut oil, lard, vegetable oil)

2 C All purpose flour

1 tablespoon salt (the recipe calls for coarse salt - I didn't have it so I used less than a tablespoon of regular iodized salt)

1 teaspoon freshly ground black pepper

2 tablespoons ground cinnamon

Recipe calls for 1 whole chicken - I used 3 large breasts cut into strips for two of us but if you are making this for 4-6+ people you'll definitely want to use more than that.

Instructions:

Heat about 1/2 inch of the oil or fat over medium heat in a deep fryer, deep skillet or broad saucepan that can later be covered.

While it is heating mix together flour and seasonings in a plastic bag. Toss the chicken in the bag - depending on what you are using a few pieces at a time - close bag and shake until chicken is well coated. Put them on a rack - if you have lots of pieces as you finish.

When the fat/oil reaches 350 degrees add chicken slowly - you can add all the pieces but you will need to raise the heat to high - do not add all the pieces at one time or the temperature will decrease rapidly. Cover the chicken making sure that oxygen can still get inside - please avoid a fire. Chicken will need to cook for 5-7 minutes each side. Make sure to flip over.

Cook Chicken until golden brown.

Serve Hot or at room temperature - Please make sure that your chicken is cooked thoroughly!

Bombshell Brownies with Frosting

Brownies:

Ingredients:

1 1/2 C Flour

2 C sugar

4 eggs

5 T cocoa

1/2 t salt

1 C oil

1 C chopped pecans (optional)

Instructions:

Mix all of the above together and pour into a grease 9x13 pan. Bake at 350 degrees for 35 minutes.

When you take the brownies out, start the frosting.

Frosting:

In a pan melt 1/2 C butter, 6 T milk, and 4 T cocoa. Bring to a gentle boil while whisking constantly and let roll for 1-2 minutes. Then add 1 box (1 pound) powdered sugar, 1 T vanilla, 1 C chopped pecans (optional). Stir together until well combined and spread over warm brownies. Cool and then Cut.

Easy Pizza Dough

Ingredients:

1 envelope active dry yeast
1 cup warm water, 110° F.
1 1/2 teaspoons sugar
2 1/4 tp 2 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt

Preparation:

Put warm water in a cup; sprinkle yeast over water and stir in sugar; let stand for about 10 minutes, or until it begins to bubble.

Combine 2 1/4 cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.

Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake for about 15 to 20 minutes at 425°.

French Bread

Ingredients:
1 package quick acting yeast
2 C lukewarm water
4 C Flour (sifted)
1 tablespoon sugar
2 teaspoon salt

Instructions:
Dissolve yeast in 1 cup lukewarm water. Add flour, sugar, and salt together in a large bowl, then stir in the dissolved yeast. Add just enough of the second cup of water to hold the dough together (I used the whole cup). Mix until soft and rather sticky. Cover and set bowl in a warm spot. Let rise until double in size (30 mins to 1 hour). (I usually sprinkle it with flour so that it doesn't stick to your hands and the bowl, I also spray the bowl with pam or crisco so it doesn't stick. Adding four to the dough will make the bread more crispy though.

When dough is high and spongy, punch down. Divide into 2 parts and put each in a greased loaf pan. Cover and let rise (about 30 mins). Brush top with melted butter. Bake 45 minutes at 400 degrees.

Redneck Tacos

Ok so I must explain that my mom gave me a recipe book called "the Cowgirls Cookbook" and there is this recipe called "Tad's Special" but it really doesn't give the meal credit so I call this Redneck Tacos.

Ingredients:
1 pound hamburger
1 medium onion
1 cup cooked spinach, drained well and chopped fine (I use fresh spinach - wash it well about 1 handful- boil water and place spinach in the hot water for 5-10 mins- I chop it but you can do what you want)

Salt to taste

2 eggs, beaten

Salt and pepper to taste

Tortillas or tacos shells

1 cup grated Monterey Jack cheese

In a large skillet, brown the beef and onion. Stir in the spinach and salt. Simmer for 10 minutes.

Add the beaten eggs and stir fry with a fork until the eggs are set. Add the salt and pepper.

Place a large spoonful of mixture on or in a warm tortilla or taco shell. Top with a sprinkle of cheese and fold in half. You can also top with the following

sour cream

guacamole

chopped black olives

chopped chiles or peppers

Enchilada Lasagna

Trevor made this for me once while we were dating (I never understood why only once, it's super good) and just recently made it a second time and it tasted even better. This will feed 6-8 people and seconds are included. We just had a dinner party last week and it fed 6 adults and we still had enough left overs for the week! PHOTOS TO FOLLOW tonights dinner :)


Ingredients
6 tablespoons butter
6 tablespoons all-purpose flour
3 1/2 cups milk
1 1/2 cups chicken stock
1/2 pound shredded pepper jack cheese
1/2 teaspoon salt
9 teaspoons vegetable oil
18 corn tortillas
4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts)
2 teaspoons Emeril's Southwest Essence
6 poblano peppers, roasted, peeled and seeded
1 cup chopped green onions
3/4 pound (3 cups) shredded Monterey Jack cheese
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired
4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)
1 cup sour cream, for serving
Salsa or Pico de Gallo, for serving, optional

Directions
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.

Heat a small skillet over high heat. When hot, add 1/2 teaspoon of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minute per tortilla. Transfer to a plate and cover while you cook the remaining tortillas, adding additional 1/2 teaspoon of oil for each tortilla. Set aside on a plate and cover with plastic wrap or foil.

Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole.

Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo evenly over the top.

Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.

Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.

Pineapple Pork

I had two pork chops and wanted to try something new with them, Trevor pulled a video up on the Food Network website and Paula Dean was cooking. SO we made her recipe our own and LOVE IT!

Ingredients
Enough pork chops to feed those in your home for dinner that evening
Make sure they are thickly cut (usually bone in are thicker and also give a little more flavor)
2-4 Tbl sp.(per chop) Pepper (fresh grind is best but regular black pepper is fine too - the amount of pepper depends on the person too)
2 Tbl sp (per chop) Salt
1 large onion (we prefer yellow but red will work as well) Sliced
1 can sliced Pineapple
2 pats Butter (per chop)
Teriyaki Sauce or Use * Trevor's recipe
Tin Foil

* Trevor's Teriyaki Sauce 1 cup water, 2 tbl sp soy sauce, 3 tbl sp sugar (to taste)

Directions
Slice Onion
Rub chops with salt and pepper
Place slices of onion and Pineapple on chop (the amount of both depends on the person)
Place 2 pats of butter on top of pineapple
Wrap chop in Tin Foil - like a tent (wrap chops individually)

Cooking Options
Bbq - haven't tried this method yet.
Oven - 350 degrees for 45-60 minutes

Tastes great with a baked potato :)

I'll post pictures as soon as I make this again