Peanut Butter Pie
I have to admit I haven't made this one. It's un-American, I know, but I don't like peanut butter—love peanuts, just can't eat peanut butter. I don't like Reese's Peanut Butter Cups, PB&J sandwiches, and I don't put peanut butter and Karo syrup on my waffles (an East Texas thing). But I was talking with some co-workers about PB Pie and was informed that it is next to heaven. I'll take their word for it. So, here, untested, is PB Pie.

Filling ingredients:
2 egg yolks, beaten slightly
1 1/2 cups of milk
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1/2 teaspoon of vanilla
¾ cup of peanut butter, unsweetened
1/8 teaspoon cinnamon
1/8 teaspoon cayenne

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Your favorite pie crust.

Poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.

In a pot, whisk together the eggs, milk, sugar, flour and salt. Cook on medium heat until it bubbles and thickens, about five to 10 minutes. Remove from heat and stir in the vanilla, cinnamon, cayenne and peanut butter.

Beat your egg whites with salt and when they start to get fluffy add the sugar. Pour the peanut butter custard into the baked pie shell and top with the beaten egg whites. Bake pie until peaks on the meringue are lightly browned, about 10 minutes.

You can use smooth or chunky peanut butter. If you use sweetened peanut butter, you may want to cut down on the sugar.

Serve with one of the following:
a sprinkling of peanuts
a dusting of cocoa powder
a dollop of whipped cream

Maybe some day I'll try this pie by mistake or out of politeness and discover I love it. Until then...I hope you enjoy.

Banana Pudding .

Remember that banana pudding your grandmother made? Not the one that started with a box of Jell-o instant pudding...nothing against Jell-o (there's lots in my cabinet)...but that creamy pudding that melted in your mouth...the kind that shut you up 'cause if you opened your mouth to talk some of the goodness might escape? Remember that? Here 'tis.

4 whole eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 Tablespoons cornstarch
3 cups milk
1 teaspoon vanilla extract
2 bananas sliced
vanilla wafers
5 Tablespoons sugar
1/2 teaspoon vanilla extract

Beat 4 egg yolks slightly. Add sugar, salt and cornstarch. Add mixture to milk. Cook in saucepan, stirring constantly, until thickened. Add vanilla extract.

Layer vanilla wafers and bananas in 8 inch square baking dish. Stand vanilla wafers up around the sides of the dish. Pour pudding over vanilla wafers and bananas.

Make meringue by beating egg whites until frothy and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla extract. Spread on top of pudding and bake in slow oven 300 degrees for 20 minutes or until golden brown on tips.

Baked Sweet Potato Sticks .

I'm trying to use sweet potatoes and olive oil rather than the mmmmm white potatoes and butter. I'm trying. It doesn't come easily. This helps.

1 ½ pounds medium sweet potatoes
2 T olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t salt
1 t parsley
fresh ground pepper

1. Preheat oven to 425° degrees. Spray a cookie sheet with cooking spray.
2. Slice sweet potatoes into french fry shape and size. Large cuts get soggy, so cut them into small, even-sized sticks.
3. Put potatoes in a bowl and drizzle with olive oil. Toss with your hands to make sure each is coated in the oil. If needed, add extra oil so they are all glistening.
4. Mix the herbs and spices and sprinkle over potatoes. Toss again to coat.
5. Place the potatoes on the baking sheet. They can be close to each other but should not be touching.
6. Bake in pre-heated oven for 15 minutes.
7. After 15 minutes, remove and turn the potatoes. They are quite soft, so use a spatula and re-space them after you turn them.
8. Bake for 15-20 minutes more.

Pumpkin Dump Cake .

Oh, that dump cake recipe. What an unlovely name for such a yummy dessert. Here's the pumpkin variety which I hadn't tried before.

Canned pumpkin pie mix
One box yellow or vanilla cake mix
One stick of butter
Walnuts or pecans (chopped)

Pour pie mix into a 9 x 13 pan. Sprinkle cake mix evenly over the pie mix. Drizzle butter over top. Sprinkle with chopped nuts.

If you use canned pumpkin, follow the instructions on the can to make pie filling and pour that into the pan, then follow rest of directions.

Bake at 350 for about 45-55 minutes or until the top is golden brown.

Slow Cooker Turkey and Dressing .

From the Prairie Flower Extension Club...mighty good eats.
Sometimes the family table at Thanksgiving is too small to justify a big ol' gobbler. This recipe makes a smaller amount...still enough for leftovers, but not so much that you are eating them every day for a week!

1 8 oz package of herb seasoned stuffing mix
1 onion, chopped
2 celery ribs, chopped
1 cup dried cranberries
3/4 to 1 cup chicken broth
3 Tablespoons butter, melted
1 3lb. frozen boneless turkey breast, thawed
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 (0.88 oz) package turkey gravy mix* (prepared according to package instructions)

Coat the inside of a 4-qt slow cooker with cooking spray. Add stuffing mix, onion, celery and cranberries. Combine broth and melted butter. Pour over stuffing and stir gently. Remove string from turkey breast. Rinse. Place turkey in slow cooker on top of stuffing. Combine salt, pepper and thyme and sprinkle over turkey. Cover and cook on high for one hour. Reduce heat and cook until meat thermometer inserted in turkey reaches 165°F. Remove turkey. Wrap in foil and let set for 20 minutes. Slice. Stir dressing, cover and let stand 3-4 minutes. Prepare gravy according to package directions. Serve on the side.
*Some turkey breasts come with a gravy packet which may be prepared according to its directions.

Snow Salad .

Sometimes I read a recipe and it sounds awful. I wouldn't chose to make it or, knowing what is in it, I probably wouldn't chose to eat it. Then it is served and for the sake of being polite, I eat it. OMG! It's good! Now I'll make it and serve it to another unsuspecting "victim" and watch the reaction. What follows is such a recipe.

2 cups cabbage, shredded
1 cup white grapes, cut in half
1 cup shredded coconut
1/2 cup mayonnaise
2 Tablespoons cream
1/2 cup chopped almonds, toasted

Combine cabbage, grapes, and coconut. Mix mayonnaise and cream and toss with salad ingredients. Top with almonds just before serving.

Apple Cranberry Pie with Cheddar Cheese Crust .

I copied this down earlier this year and I don't remember where I got it! I hope I am not violating a copywrite to publish it; I'm sorry I can't give credit where it is due!

Crust
1 3/4 cup flour
1 teaspoon salt
2 Tablespoons sugar
1 cup finely grated cheddar cheese
1 1/2 sticks chilled butter
2 Tablespoons chilled shortening
1/4 cup ice water

Combine dry ingredients. Mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse cornmenal. Gradulally stir in water and compress into two dough balls. Place in plastic wrap and chill 20 to 30 minutes. Roll each ball out to form two 1/8-inch-thick crusts.

Filling

3/4 cup brown sugar
1/3 cup sugar
1/3 cup flour
2 teaspoons ground cinnamon
4 cups peeled, cored, and sliced tart apples
2 cups fresh cranberries, washed and dried
2 Tablespoons unsalted butter

Preheat oven to 425°F. Combine sugars, flour and cinnamon in a large bowl. Add fruit and toss. Pour into unbaked pie shell, dot with butter, and cover with top crust. Bake 40-50 minutes.

Pumpkin Crunch Cake .

My friend Janice is a GREAT cook and comes from a family of good cooks. I love it when she shares a recipe with me. Lucky you! I post 'em! Remember your dump cake recipe..mmmmm...here's the pumpkin version.

One 16 oz can regular pumpkin
One 12 oz can evaporated milk
3 eggs
1 1/2 cup sugar
2 tsp. cinnamon
1 tsp. allspice (or use 4 tsp. pumpkin spice)
1/2 tsp. salt
1 package butter recipe cake mix, or yellow cake mix
1 cup butter (2 sticks), melted
1 to 2 cup chopped pecans
Cool whip

Combine pumpkin, milk, eggs, sugar, spices and salt in large bowl and mix well.
'Pam' a 9 x 13 pan
Pour pumpkin mixture into pan.
Sprinkle dry cake mix evenly over pumpkin mixture and smooth top
Melt 2 sticks butter into into bowl or large measuring cup and drizzle butter over cake mix , trying to get it as covered as possible. (will have some dry spots left, but that's o.k.)

Bake at 350°F for 50 minutes until golden.
Sprinkle with nuts and bake 5 to 10 minutes longer. Cool
Serve with a dollop of Cool whip.

Refrigerate left overs

Green Bean Bundles .

There are a lot of ways to do green bean bundles. This is a pretty yummy way.

1½ lb. green beans
8 slices sliced bacon
3 Tbsp. butter
1 Tbsp. rice vinegar
1 Tbsp. white sugar
1 Tbsp. minced red onion
1 clove minced garlic
1/4 tsp. Kosher salt

Snip the ends off the green beans. Discard any beans that don’t look pretty or set them aside for soup.

Bring a large pot of lightly salted water to a boil.

Blanch the beans for 2-3 minutes in boiling water until the beans turn bright green. Quickly drain and rinse in cold to cool.

On a cookie sheet, divide the green beans evenly into 8 groups. Neatly bundle the beans in each group and wrap with a slice of bacon. Space the bundles on the baking sheet.

---------The preparation to this point can be done ahead of time.

Preheat the oven to 400 degrees F.

Bake for 10-15 minutes or until the bacon is crisp and sizzling.

While the beans are in the oven, melt the butter over medium-high heat in a small saucepan. (Use real butter.) When the butter is bubbly, add in the onions and garlic; sauté for 2-3 minutes or until the onions are soft. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.

Cheese Straws .

Dig out the old aluminum cookie press you inherited from your grandmother for this one.

8 tablespoons butter
1/2 pound cheddar cheese
1 3/4 cups flour
salt to taste
cayenne pepper (how much? how hot?)
1 teaspoon Worcestershire

Preheat the oven to 300 °F.
Put the butter and cheese in a food processor. Add flour, salt, cayenne, and Worcestershire. Blend thoroughly. Or, if you don't want to dirty up the processor, use two knives or a pastry blender to blend thoroughly.
Put the hounds tooth or star disk in the cookie press. Push the dough through it onto an ungreased baking sheet to make individual straws. Or, you can roll the dough out to 1/8 inch thickness and cut into individual strips. You can twist these if you wish. The straws will fill up one or two baking sheets.
Bake 20-25 minutes, or until crisp and lightly browned. Remove and let cool.
Makes about 6 dozen.

Pasta e Fagioi .

I know people who love soup. They can eat soup in some form several times a week and never get tired of it. I secretly envy them. I have to be in the mood to eat soup—and then I love it. Making soup is another story. I love cooking soup and could make a big pot of soup several times a week and never get tired of that kitchen duty.

Ingredients

1/2 cup choppen onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic minced
1/4 pound prosciutto, chopped fine
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
salt and pepper to taste
16 ounces ditalini pasta

1. In a large stock pot saute onions, carrots, celery, garlic, and ham in olive oil until the onions are transparent.
2. Add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, and sugar. Season to taste with salt and pepper.
3. Simmer for 1 hour.
4. Fill a second stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender. Drain.
5. Place pasta in separate serving bowls and ladle soup on top.

Crock-pot Breakfast Strata .

Several people at my workplace have shared versions of this breakfast dish. It often shows up at "kick-off" breakfast pot-lucks for various programs.

Load up the crock-pot the night before.

Ingredients
12 eggs
1 cup milk
1/2 teaspoon dry mustard
salt
pepper
1 lb bacon, cut in small pieces, cooked and drained
1 (32 ounce) bag frozen hash brown potatoes
1/2 cup onions, diced
1/4 pound shredded cheddar cheese

Layer in this order:
1/2 of the potatoes on the bottom
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
Repeat those four in that order.
Beat the eggs, milk, mustard, salt and pepper. Pour over the layered ingredients.
Cook on low for 10 to 12 hours.

Oatmeal Cake .

This is from one of my favorite people who is a darn good cook. The older I get, the more I enjoy oatmeal and oatmeal baked goods. I made this tonight and now I have a happy tummy. Some things are worth heating up the kitchen for.

Preheat oven to 350, grease and flour 9x13 pan
1 1/4 cup boiling water
1 cup oatmeal
1/2 cup margarine
1 cup brown sugar
1 cup sugar
2 eggs
1 1/2 cup flour
1/2 teaspoon baking soda
1/4 tablespoon cinnamon
Mix the boiling water with the oatmeal and let stand for 20 minutes, then add flour, baking soda, and cinnamon.
In another bowl, Beat margarine, brown sugar, sugar, and eggs. Add to oatmeal mixture.

Bake 35 minutes.
Frosting-
6 tablespoons margarine or butter
1/2 cup brown sugar
1/4 cup milk or cream
1/2 cup chopped nuts
1 cup coconut
Cook and stir margarine, sugar, milk, and nuts. Cook on stove until sugar is dissolved, remove from heat and add coconut. Spread over cake.

Cheesy Potato Casserole .

This is another of those fabulous dishes that comes from the Bunco group. Come to think of it, we may have to rename it the Bunco-Chickenfoot-Fluxx-Eat&Drink Society. This goes well with a nice Chardonnay! LOL!

Thank you Barbara, this was good.

6 medium potatoes - peel, chop, then cook in water and drain

1 can mushroom soup
1 can milk (measure in soup can)
8 oz light sour cream
16 oz cheddar cheese
1/2 stick margarine, chopped
10 pcs of crisp cooked bacon, chopped

Mix above ingredients. It should be the consistency of light cream. If too thick, add more milk in 1/4 cup increments, then combine gently with cooked potatoes. Spoon into casserole dish that has been sprayed with non-stick spray.
Bake 45 min in 350 oven.

Cream peas .

I hated green peas when I was a kid and I especially hated cream peas. Peas are still not my favorite vegetable, but you wouldn't think so if you could watch me at the salad bar. I can skip the tomatoes, although in the summer the fresh tomatoes are specia., but I love those umcooked thawed peas that pop when you bite into them. I sprinkle them over everything else and then grate an incredible of fresh black pepper over that. Yum.

Oh, the creaming of the yukky veg. This is pretty good. I especially like it because it doesn't begin with instructions to cook the peas to mush...

2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 Tablespoon white sugar

In a medium sauce pan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, amd sugar. Stir mixture into peas. Cook over medium high heat until thick and bubbly, about 5 minutes.

Poppy Seed Loaf Delight .

I have a big 'ol stack of recipes beside my computer to put on the blog. They have piled up while I've been out discovering, and being discovered on, Facebook. I do need to retire so I have more play time!

This recipe if from my sister. The great thing about her recipes is they work, they are good and usually nutritious, and don't venture too far off into the bizarro. No pickled yak's tongue simmered with olives and pistachios in a mouse milk sauce. In other words, you don't have to figure out what to substitute for that ingredient you have never heard of or that is so esoteric that once you've made the recipe the remainder of the carton will spoil because you'll never use it again. This one threw me a loop, however, because being the padded sister, I always got butter flavor from butter. She is a bit more calorie/fat content conscious, so here it is...Thanks, sis.

3 cups flour
2 1/4 cups sugar
1 1/2 cups milk
1 1/8 cups vegetable oil
3 eggs
1 1/2 Tablespoons poppyseeds
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavor

Combine flour, sugar, milk, oil, eggs, poppy seeds, salt, baking powder, vanilla extract and flavor. Mix 1-2 minutes with an electric mixer. Pour into 2 greased 9x5 loaf pans. Bake at 350° for 1 hour. Let cool 5 minutes and glaze (optional).

Glaze: 3/4 cups sugar
1/4 cup orange juice
1/4 teaspoon butter flavoring
1/2 teaspoon almond extract
1/2 teaspoon vanilla.

Mix together and pour over warm bread before removing from pans.

5 Minute Chocolate Mug Cake . .
Last night I cruised the kitchen at 11 p.m. looking for something—anything—sweet. There was nothing. I finally made a bowl of microwave cream of wheat and put extra sugar and butter in it. How pitiful is that? Today in my email was the recipe I needed yesterday! I had to try it out when I got home from work. It is good. I won't call it gourmet, but it is good and when one serving is gone there aren't another 10 pieces of cake to tempt me. Of course I added the chocolate chips. You may think them optional; I didn't.

Splenda is not recommended for baking because the sugar helps the baked goods rise. I may try this with half Splenda-half sugar (and a little more in the way of chocolate chips!) I'll let you know if it is a disaster or a miracle.

The recipe says you can tip it out to eat it. I ate it straight out of the mug and found all the gooey goody is in the bottom of the mug. I think I will tip it out next time so I can get some of the gooey goody in every bite.

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

Coconut Bars .

Here's another of Melisha's recipes from Church Women United. I didn't like coconut when I was a kid, but I'm a real lover of anything coconut now!

Crust:
1 white cake mix
1/4 cup butter or margarine, softened
1/4 cup sweetened coconut flakes
1/2 cup chopped pecans
2 large eggs

Topping:
1 - 14 oz. can sweetened condensed milk
1 large egg
1 tsp. vanilla
1 & 1/3 cup Sweetened Coconut Flakes, divided
1/2 cup chopped pecans

Mix the crust ingredients and spread in a greased 9 x 13 pan. Dough will be stiff. Bake in a preheated oven at 350 degrees for 25 to 30 minutes. Do not over bake.

Combine the milk, egg, and vanilla. Beat well. Fold in 1 cup coconut and the pecans. Spread evenly over the crust in the pan. Sprinkle the top of cake with the remaining 1/3 cup coconut. Cut into squares.

Peppermint Bark Popcorn .

This is great at Chrismas time, but it is pretty and the pinkness makes it nice for a spring or Easter event. Kathryn served it at Bunco in December and I have been intending to get it posted ever since!

Ingredients:
• 2 bags microwave popcorn* (use natural/lightly salted)
• 1 lb Almond Bark
• 6oz box candy canes, crushed. (About 1-1 1/2 C total)
• 2 tea. peppermint extract
• 3/4 C semi-sweet chocolate chips
*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Unwrap the candy canes to crush them. Put the candy canes in a large zip-lock bag and have a whack with a meat mallet or similar tool.
To melt the almond bark, follow the instructions on the package. Or break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.
When the almond bark is melted, add the peppermint extract.
Place the popcorn in a large bowl and pour the almond bark over it, then stir to combine.
Sprinkle the candy canes all over. Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!
While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth.
Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.

Snicker Salad .

This is good. It sounds strange, but it's good. It makes its way to a church supper every so often and it always amazes me.

3 red Delicious apples with skin on, chopped
2-3 bananas, chopped
1 - 16 oz. Cool Whip
1 large pkg. instant Vanilla Pudding
4-6 Snicker bars frozen and broken into pieces

Mix dry Vanilla Pudding with Cool Whip. Break Snickers into small pieces and add to pudding mixture. Add fruit to mixture. Mixture will change colors somewhat and become golden.