Chocolate Peanut Butter Pie
Preparation Time: 5 minutes
Chilling Time: 6 hours
Makes one pie
Ingredients:
1 (6 oz.) Keebler (R) Ready Crust (R) Graham Cracker Pie Crust
1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)
Instructions:
1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust. Freeze 6 hours.
4. Garnish as desired. Freeze leftovers.
Saturday, June 26, 2010
Sunday, June 13, 2010
Blackened Chicken Recipe
Ingredients
* 1 tablespoon paprika
* 4 teaspoons sugar, divided
* 1-1/2 teaspoons salt, divided
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
* 1 teaspoon lemon-pepper seasoning
* 1 teaspoon cayenne pepper
* 1-1/2 to 2 teaspoons pepper, divided
* 4 boneless skinless chicken breast halves (4 ounces each)
* 1-1/3 cups mayonnaise
* 2 tablespoons water
* 2 tablespoons cider vinegar
Directions
* In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.
* In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
* Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
* 1 tablespoon paprika
* 4 teaspoons sugar, divided
* 1-1/2 teaspoons salt, divided
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
* 1 teaspoon lemon-pepper seasoning
* 1 teaspoon cayenne pepper
* 1-1/2 to 2 teaspoons pepper, divided
* 4 boneless skinless chicken breast halves (4 ounces each)
* 1-1/3 cups mayonnaise
* 2 tablespoons water
* 2 tablespoons cider vinegar
Directions
* In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.
* In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
* Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
Friday, June 4, 2010
Summer Drinks
Fruity Fruit Shake
1 cup orange juice 1/2 cup apple juice 1 ripe banana, peeled 5 or 6 strawberries 1 carton (8 ounces) fruit yogurt 2 teaspoons honey 4 or 5 ice cubes In an electric blender, combine orange juice, apple juice, banana, strawberries, yogurt and honey. Process until well combined. Refrigerate until chilled. If you want to drink these drinks right away, then add the ice cubes also when blending.
Strawberry-Banana Smoothie
1 package yogurt (8 oz) 1 small ripe banana, peeled 1 cup frozen strawberries 1 cup apple juice In an electric blender, combine yogurt (I like to use strawberry/banana yogurt), banana, strawberries and apple juice and blend. Served chilled.
Banana Blowout
6 scoops French Vanilla ice cream 1 tablespoon choloclate flavored syrup 1 banana, peeled 1/4 teaspoon almond extract whipped cream silvered almonds chocolate shavings maraschino cherries In blender, combine ice cream, chocolate syrup, banana and almond extract. Blend until smooth. Pour mixture into small glass. Top each glass with a dollop of whipped cream and garnishe with almonds, chocolate shavings and cherries.
4 Fruit Drink
1 cup orange juice 1 cup pineapple juice 1/2 cup lime juice 1/2 cup lemon juice 2/3 cup granulated sugar 1 pint vanilla ice cream In a larg container, combine orange juice, pineapple juice, lime juice, and lemon juice. Refrigerate, covered, until well chilled. Add sugar to juice mixture, mix well. Add ice cream, beat with a wire whisk until blended.
Orange Float
1/2 cup orange juice, chilled 1/2 cup ginger ale, chilled 1 scoop vanilla ice cream In a tall glass, combine orange juice and ginger ale, stir to mix. Add ice cream. Serve with an iced tea spoon and a straw.
Saturday Night Shake
1/2 cup chunky peanut butter 1/2 cup chocolate-flavored syrup 1 cup milk, well chilled 2 scoops chocolate, vanilla or butter pecan ice cream Flaked coconut for garnish In a blender, combine peanut butter, chocolate syrup, milk and ice cream. Blend a few seconds for thick milk shake. Pour into chilled glasses. Sprinkle a little coconut on top.
Vegetable Juice Cocktail
1 quart tomato juice 4 ribs celery, chopped 4 carrots, chopped 1 tablespoon mince onion 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce (optional) 1/4 teaspoon black pepper In blender, combine half of the tomato juice, celery, carrots, onion, lemon juice, Worcestershire sauce, hot pepper sauce and black pepper. Cover and blend on high speed 10 to 15 seconds, or until smooth. Pour into pitcher. Repeat process with remaining half of ingrediants, add to pitcher ans stir to combine. cover and refrigerate to let flavors belnd. Serve chilled.
Frozen Mango Daiquiri
1 ripe mango (about 12 oz) peeled, pitted and coarsely chopped 1/4 cup unsweetened pineapple juice 2 tablespoons fresh lime juice 2 tablespoons superfine granulated sugar 3 ice cubes In blender, combine mango, pineapple juice, lime juice ans sugar. Blend on high speed until smooth. Add ice cubes, blend until smooth and slushy. Immediately pour into stemmed glasses and serve.
Mock Margaritas
1 can (12 oz) frozen lemonade concentrate, thawed, undiluted 1 can (12 oz) frozen limade concentrate, thawed, undiluted 1 cup confectioner's sugar 6 cups finely crushed ice 1 bottle (1 liter) club soda, chilled Lime slices Coarse salt In a 4 quart non-metal container, combine lemonade concentrate, limeade concentrate, confectioners' sugar and crushed ice, mix well. Cover and freeze, stirring occasionally. Remove container from freezer about 30 minutes before serving time, let stand at room temperature to thaw slightly. Sppon 2 cups slush mixture into blender. Add 1 cup club soda. Cover and blend until slushy smooth. To serve, rub rum of glass iwth lime slice and dip rim in coarse salt, then fill the glass with the drink. Garnish with lime slice.
1 cup orange juice 1/2 cup apple juice 1 ripe banana, peeled 5 or 6 strawberries 1 carton (8 ounces) fruit yogurt 2 teaspoons honey 4 or 5 ice cubes In an electric blender, combine orange juice, apple juice, banana, strawberries, yogurt and honey. Process until well combined. Refrigerate until chilled. If you want to drink these drinks right away, then add the ice cubes also when blending.
Strawberry-Banana Smoothie
1 package yogurt (8 oz) 1 small ripe banana, peeled 1 cup frozen strawberries 1 cup apple juice In an electric blender, combine yogurt (I like to use strawberry/banana yogurt), banana, strawberries and apple juice and blend. Served chilled.
Banana Blowout
6 scoops French Vanilla ice cream 1 tablespoon choloclate flavored syrup 1 banana, peeled 1/4 teaspoon almond extract whipped cream silvered almonds chocolate shavings maraschino cherries In blender, combine ice cream, chocolate syrup, banana and almond extract. Blend until smooth. Pour mixture into small glass. Top each glass with a dollop of whipped cream and garnishe with almonds, chocolate shavings and cherries.
4 Fruit Drink
1 cup orange juice 1 cup pineapple juice 1/2 cup lime juice 1/2 cup lemon juice 2/3 cup granulated sugar 1 pint vanilla ice cream In a larg container, combine orange juice, pineapple juice, lime juice, and lemon juice. Refrigerate, covered, until well chilled. Add sugar to juice mixture, mix well. Add ice cream, beat with a wire whisk until blended.
Orange Float
1/2 cup orange juice, chilled 1/2 cup ginger ale, chilled 1 scoop vanilla ice cream In a tall glass, combine orange juice and ginger ale, stir to mix. Add ice cream. Serve with an iced tea spoon and a straw.
Saturday Night Shake
1/2 cup chunky peanut butter 1/2 cup chocolate-flavored syrup 1 cup milk, well chilled 2 scoops chocolate, vanilla or butter pecan ice cream Flaked coconut for garnish In a blender, combine peanut butter, chocolate syrup, milk and ice cream. Blend a few seconds for thick milk shake. Pour into chilled glasses. Sprinkle a little coconut on top.
Vegetable Juice Cocktail
1 quart tomato juice 4 ribs celery, chopped 4 carrots, chopped 1 tablespoon mince onion 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce (optional) 1/4 teaspoon black pepper In blender, combine half of the tomato juice, celery, carrots, onion, lemon juice, Worcestershire sauce, hot pepper sauce and black pepper. Cover and blend on high speed 10 to 15 seconds, or until smooth. Pour into pitcher. Repeat process with remaining half of ingrediants, add to pitcher ans stir to combine. cover and refrigerate to let flavors belnd. Serve chilled.
Frozen Mango Daiquiri
1 ripe mango (about 12 oz) peeled, pitted and coarsely chopped 1/4 cup unsweetened pineapple juice 2 tablespoons fresh lime juice 2 tablespoons superfine granulated sugar 3 ice cubes In blender, combine mango, pineapple juice, lime juice ans sugar. Blend on high speed until smooth. Add ice cubes, blend until smooth and slushy. Immediately pour into stemmed glasses and serve.
Mock Margaritas
1 can (12 oz) frozen lemonade concentrate, thawed, undiluted 1 can (12 oz) frozen limade concentrate, thawed, undiluted 1 cup confectioner's sugar 6 cups finely crushed ice 1 bottle (1 liter) club soda, chilled Lime slices Coarse salt In a 4 quart non-metal container, combine lemonade concentrate, limeade concentrate, confectioners' sugar and crushed ice, mix well. Cover and freeze, stirring occasionally. Remove container from freezer about 30 minutes before serving time, let stand at room temperature to thaw slightly. Sppon 2 cups slush mixture into blender. Add 1 cup club soda. Cover and blend until slushy smooth. To serve, rub rum of glass iwth lime slice and dip rim in coarse salt, then fill the glass with the drink. Garnish with lime slice.
Saturday, May 8, 2010
Outrageous French Toast
Outrageous French Toast
6-8 pieces of texas toast bread( the thick bread)
1 cup light brown sugar, firmly packed
1 tablespoon light corn syrup
5 tablespoons butter
1 teaspoon cinnamon
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
Sour cream
Fresh or frozen strawberries
Over low heat, stir sugar, syrup, cinnamon and butter until melted and blended. Pour mixture into a 13 x 9-inch pan; spread evenly on bottom. Place 8 bread slices over mixture, squeezing to fit if necessary. Place remaining 8 slices on top of first 8.
Beat eggs with milk and vanilla extract; pour over bread and refrigerate 8 hours or overnight. Bake in preheated 350 degree F oven for 45 minutes.
To serve, cut into 8 servings, then flip over onto plate with a spatula, caramelized side up. Put a dollop of sour cream and strawberries on top.
6-8 pieces of texas toast bread( the thick bread)
1 cup light brown sugar, firmly packed
1 tablespoon light corn syrup
5 tablespoons butter
1 teaspoon cinnamon
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
Sour cream
Fresh or frozen strawberries
Over low heat, stir sugar, syrup, cinnamon and butter until melted and blended. Pour mixture into a 13 x 9-inch pan; spread evenly on bottom. Place 8 bread slices over mixture, squeezing to fit if necessary. Place remaining 8 slices on top of first 8.
Beat eggs with milk and vanilla extract; pour over bread and refrigerate 8 hours or overnight. Bake in preheated 350 degree F oven for 45 minutes.
To serve, cut into 8 servings, then flip over onto plate with a spatula, caramelized side up. Put a dollop of sour cream and strawberries on top.
Friday, April 23, 2010
Crispy Rosemary Chicken
Crispy Rosemary Chicken
Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings
3/4 cup POST GRAPE-NUTS Cereal
1/2 tsp. garlic salt
1/2 tsp. dried rosemary leaves, crushed
1/8 tsp. pepper
4 small boneless skinless chicken breast halves (1 lb.)
1 Tbsp. vegetable oil
PREHEAT oven to 400°F. Place cereal in blender container; cover. Blend on
low speed until cereal is finely crushed. Mix with seasoning in shallow dish.
BRUSH chicken lightly with oil, then dip into cereal mixture, turning to
evenly coat both sides. Place in greased 15x10x1-inch baking pan or on greased
baking sheet.
BAKE 20 to 25 minutes or until chicken is cooked through.
Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings
3/4 cup POST GRAPE-NUTS Cereal
1/2 tsp. garlic salt
1/2 tsp. dried rosemary leaves, crushed
1/8 tsp. pepper
4 small boneless skinless chicken breast halves (1 lb.)
1 Tbsp. vegetable oil
PREHEAT oven to 400°F. Place cereal in blender container; cover. Blend on
low speed until cereal is finely crushed. Mix with seasoning in shallow dish.
BRUSH chicken lightly with oil, then dip into cereal mixture, turning to
evenly coat both sides. Place in greased 15x10x1-inch baking pan or on greased
baking sheet.
BAKE 20 to 25 minutes or until chicken is cooked through.
Monday, April 19, 2010
Picnic Potatoes
Picnic Potatoes
Recipe Introduction
Also known as "funeral potatoes". Very similar to Cracker Barrel recipe - especially if you use the shredded potatoes
1 (2 pound) package frozen hash brown potatoes, thawed
(I use "southern style rather than "shredded")
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream (can use low-fat)
1/2 cup chopped onions
2 cups shredded Cheddar cheese (or Colby)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (I use plain potato chips)
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
Sprinkle top with potato chips (or cereal) and drizzle with melted butter. (I often omit butter)
Bake covered in preheated oven for 50 minutes.
Recipe Introduction
Also known as "funeral potatoes". Very similar to Cracker Barrel recipe - especially if you use the shredded potatoes
1 (2 pound) package frozen hash brown potatoes, thawed
(I use "southern style rather than "shredded")
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream (can use low-fat)
1/2 cup chopped onions
2 cups shredded Cheddar cheese (or Colby)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (I use plain potato chips)
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
Sprinkle top with potato chips (or cereal) and drizzle with melted butter. (I often omit butter)
Bake covered in preheated oven for 50 minutes.
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