Saturday, July 4, 2009

Chocolate Peanut Butter Pie

I love to read recipes, print them out & then file them. Larry laughs because I have a HUGE collection of recipe books and printed out recipes but always cook the same ole things. Every one in a while, I'll bust out a new recipe and even though it's delicious - I go back to the old reliables! Well, I've been in a cooking mood lately! Not sure if it's because Presley's coming so I'm obsessed with getting things in the freezer so it'll be so much easier with a new baby or what it is! Anywho...I found myself browsing Pioneer Woman's recipe index and found a few recipes (ok, more than a few) that caught my attention. I just so happened to be going to the store, so before the mood left me, I bought all of the ingredients for the following recipes: Chocolate Peanut Butter Pie, Onion Straws, The Marlboro Man Sandwich & Crash Hot Potatoes. And since the kids are not home, I decided I'd make the sandwhich, potatoes & pie for the ole hubby. I wasn't fond of the sandwich but Larry LOVED it! We both loved the Crash Hot Potatoes!
I only took pictures of the pie because it's obvious someone's been eating my pie - right out of the pan!
I think it tastes just like eating peanut butter fudge so beware on the serving sizes, you obviously do not want to cut a HUGE piece of this pie or you'll regret it!

Here's the recipe:

Crust: (I cheated & bought an Oreo crust)
25 Oreos
1 Tbsp butter, melted
Crust the Oreos until they're fine crumbs. Pour melted butter over the top & stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5-7 minutes or until set. Remove from oven and allow to cool completely.

1 c creamy peanut butter
1 8-oz pkg softened cream cheese
1 1/4 c powdered sugar
1 8-oz container Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
She even places the same warning...this is ultra, ultra rich! Cut into small slivers - your guests will thank you!

Thursday, July 2, 2009

Chicken Spaghetti & Green Beans

Mother occasionally made chicken spaghetti for potlucks, etc... but for some reason, I was never brave enough to try it. When she died, one of my cousins brought this casserole over and I just loved it.

This recipe makes enough to feed an army - that's the only way us Turley girls know how to cook. Tonight, when I made supper, I actually made enough for one 9 x 13 dish instead of two!

3 cans chicken broth
1 pkg. spaghetti (I use angel hair pasta)
cooked chicken, chopped (I have used can chicken & it works just as good!)
1/2 medium onion, chopped (I use whatever I have - purple, white or yellow)
1 or 2 cans English peas, drained
1 can mild Rotel
1/4 loaf to 1 lb. Velveeta (diced)
4 c. shredded Cheddar cheese (or shredded Mexican blend)
2 Tbsp Worcestershire
2 Tbsp margarine
2 small cans, sliced black olives (I like the chopped!)
pkg. sliced fresh mushrooms (I opt to leave them out!)
1 pod garlic, chopped (I use the jar of chopped garlic)
1 can cream of chicken soup
In a large stock pot, cook noodles in chicken broth. While noodles are cooking, saute onions, garlic & mushrooms (if using) in 2 Tbsp margarine. When noodles are done, add cheeses into noodles & broth; mix well. (If not cheesy enough, add more Velveeta.) (Do not drain noodles - it'll be too dry otherwise after baking)When cheese melts, add in all other ingredients. Mix thoroughly & pour into baking pans. Bake at 350 degrees for approximately 45 minutes.

The recipe says to pour plain bread crumbs over casserole then pour 4 Tbsp of melted butter over crumbs. I skip this part and cover the casserole with shredded cheddar cheese & French fried onions.
I think the reason I never ate Mother's is because she used celery and green peppers & I am not a fan of either one!

Here's her recipe:
4 c cooked diced chicken
1 lg. onion, chopped
1 lg green bell pepper, chopped
1 c celery, chopped
Saute onion, bell pepper & celery in 3 Tbsp of margarine until tender.
Combine 1 can chicken broth, 1 can cream of chicken soup & 1 can rotel
Add chicken, onion, bell pepper & celery to soup mixture
Add 1 pkg cooked spaghetti. Place in casserole dish & top with cheese. Bake at 350 degrees for 30 minutes.

For some reason, I think I have to have green beans or a green salad as a side with my spaghetti -regular or chicken. Larry loves my green beans and there's really nothing to them.

Most of the time, I chop bacon & onion and cook until done & then add a couple of cans of French style green beans and a couple teaspoons of sugar. Then, I just cook the green beans to death!!

If I'm in a hurry, I use onion flakes & real bacon bits and no one even can tell the difference!