Mimi's Chocolate Peanut Butter Pie

3/4 cup creamy peanut butter
3 Tbsp butter or margarine
1 1/2 cups graham cracker crumbs
1- 4 serving size pkg REGULAR vanilla pudding mix (cook kind)
3 cups milk
1- 4 serving size pkg REGULAR chocolate pudding mix (")
1 tsp vanilla
4 oz. Cool Whip

Heat 1/2 cup of the peanut butter and butter in a pan, stirring til smooth.  Stir in graham cracker crumbs.
Cool slightly.   Press mixture into bottom and up the sides of a 9 inch pie pan. (I use a small spoon to
press it into place, keeping my finger at the level of the side of the pan to make a small ledge on the
crust).   Put in frig.

In a 1 or 2 qt.  saucepan, combine vanilla pudding mix and 1 1/2 cups of the milk. Cook and stir to
full boil.  Stir in remaining peanut butter til smooth.  Remove crust from frig, spoon pudding
mixture into crust and return to frig. to chill.
In the same pan, combine chocolate pudding mix with the remaining milk;  cook and stir to
a full boil.  Stir in vanilla.  Remove from heat.  Take pie out of frig and spoon choc layer
onto pie, spreading evenly.  Return to frig and chill completely.
Spread Cool Whip as top layer of pie.  You can do this right before serving or whenever the
pie is completely chilled (no longer warm). 
If you want to be fancy for company,  add chocolate curls on top by scraping the side of a chocolate bar
with a peeler.
Serves 6 - 8.

Grandma Tousley's Frozen Lemon Dessert

For 8" Square Pan:
3 eggs: separate yolks and whites
1/4 cup lemon juice
1 cup heavy whipping cream
1/2 cup sugar
1/8 tsp salt
 graham cracker crumbs

Beat whipping cream to stiff peaks.  Set aside.
Beat egg whites to stiff peaks and fold into whipped cream.
Set aside.

Beat egg yolks.  Add sugar, a little at a time.  Beat well.
Add lemon juice.  Beat til combined.

Fold egg yolk mixture into whipped mixture.

Sprinkle a thin layer of graham cracker crumbs in bottom
of pan.  Pour in filling and spread evenly.  Sprinkle another
thin layer evenly on top.  Freeze solid.  Remove about
5 minutes before serving.
About 9 servings.

For a 9x13 pan, double all ingredients.

S'mores Bars

Smore's Bars

 

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1 cup graham cracker crumbs

1 cup of butter or margarine, melted

3 cups milk chocolate chips (I used semi sweet and that worked fine too)

4 1/2 cups of mini marshmallows

 

1. Heat oven to 375. In a large bowl, stir together cookie mix and crumbs, Stir in melted butter until soft dough forms. Pressed into an ungreased (I always grease them) 9x13 pan.

 

2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

 

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 7 inches from heat -- keep an eye on it the whole time because the marshmallows will toast very quickly. Let cool a few minutes, cut into bars and serve warm!

Beer Crockpot Chicken

Beer Crockpot Chicken

4-6 Chicken Breasts or 1 Whole or cut up Chicken
1 Can of any kind of Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt
*You can use whatever spices you like

• Put all ingredients into crockpot
• If frozen cook on high 4-5 hours or low 8-10
• If fresh cook on high 3-4 hrs or low 7-8 hours if fresh

Tortellini Soup

Tortellini Soup from Jan Hendricker

1 lb. Italian Sausage (mild or spicy)
2 cloves garlic, divided
1 c. chopped onion
3 lg. boxes beef broth
1 c. water
3 T Parsley
1/2 tsp. oregano
1/2 tsp. basil
8 oz. tomato sauce
2 - 16 oz. cans diced/chopped tomatoes (choose whatever flavor you want or just plain)
1 bag slivered carrots (I usually get frozen)
1 bag meat tortellini
1 bag cheese tortellini
2 sm. zucchini, sliced
1 med. green pepper, diced

Brown sausage in 5 qt. pot.  Drain, reserving 1 T drippings and saute onions and garlic until tender.  Add beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and sausage.  Bring to a boil.  Reduce heat and simmer uncovered for 30 min.  Skim fat off soup (if necessary).  Stir in tortellini, zucchini, parsley and green pepper.  Simmer additional 35-45 min. or until tortellini is tender.  Sprinkle Parmesan Cheese on each serving.

You can also combine all ingredients and cook in crockpot, low 8 hrs, high 4 hrs. 

This makes A LOT.  1 batch easily fills a crockpot and a large stew pot.  I usually split the recipe and make half in the crock pot (for that night's dinner) and put half on the stove, to save and freeze for another dinner.

Grandma Omiecienski's Mocha Chiffon Cake

Ingredients:

2 1/4 cups sifted flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
2 T. instant coffee
1/4 cup cocoa powder
1/2 cup canola oil
5 egg yolks
3/4 cup water
1 cup egg whites (7 or 8)
1/2 cup sugar
whipping cream (2-3 half pints)

Directions:

Sift together into mixing bowl the flour, baking powder, salt, sugar, coffee, and cocoa. Add oil, egg yolks and water. Beat on medium speed until well blended. In another bowl, beat egg whites and 1/2 tsp. salt until foamy. Gradually add 1/2 cup sugar and beat until stiff and glossy. Carefully fold meringue into cake batter. Pour into greased 10" tube pan. Bake at 325 degrees for 1 hour. Cool for an hour then loosen cake edges carefully. Cut cake into 7 or 8 layers. Reassemble with slightly sweetened whipped cream between layers. Frost with more whipped cream. Top with shaved chocolate curls.

Chicken, Pasta & Vegetable Casserole

Chicken, Pasta & Vegetable Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 bag (about 16 ounces) frozen vegetable pasta blend

2 cups cubed cooked chicken

1 cup Pepperidge Farm® Herb Seasoned Stuffing

2 tablespoons butter, melted

• Stir the soup, water, vegetable pasta blend and chicken in a 2-quart shallow baking dish.  Stir the stuffing and butter in a small bowl.  Sprinkle over the chicken mixture.
• Bake at 400°F. for 35 minutes or until the chicken mixture is hot.