Peanut Butter Cup Pie

My 8 year old chose this for FHE treat a few weeks ago. It was very good!!! Be sure to have a glass of milk handy!!! Yum-O!!!




Peanut Butter Cup Pie
submitted by Camille
(adapted from Kraftfoods.com)


1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup creamy peanut butter
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2-1/2 cups thawed Whipped Topping, divided
1 Oreo Pie Crust (6 oz.)
3 squares Semi-Sweet Baking Chocolate
2-4 regular sized peanut butter cups, chopped

BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Whipped topping; spoon into crust. Refrigerate until ready to use.
MEANWHILE, microwave remaining Whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
SPREAD chocolate mixture over pudding layer in crust. Sprinkle chopped peanut butter cups on top. Refrigerate 4 hours or until firm.

Bruschetta Chicken Salad

I came up with this salad one night, and it turned out GREAT!!!! I love trying new seasonings, and I found this Garlic Pepper, made by McCormick, and it is my new favorite seasoning!!! It really makes the salad!!! Enjoy!!!!



Bruschetta Chicken Salad
submitted by Camille

1 head of your favorite lettuce (either red or green leaf is my favorite)
2 chicken breasts, cooked and shredded
1 1/2 cups croutons
1 large, or 2 small, tomato's, diced
1/4 - 1/3 cup finely shredded Italian style cheese (Wal-Mart brand is yummy, and cheap!)
1/3 - 1/2 cup Ranch dressing (you may want more, or less, depending on your taste)
1 tsp McCormick Garlic Pepper

Tear up lettuce, and mix all ingredients in large bowl. Serve immediately.

Classic Chocolate Bundt Cake

If you are in the need for a SERIOUS chocolate fix, this cake is for you!!!!! Very yummy...but make sure you have alot of milk on hand!!!! Mmmmm....I'm just drooling over this picture and want some more already!!!




Classic Chocolate Bundt Cake
submitted by Camille
(from The Sister's Cafe)


1 devils food cake mix (Dry--don't make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.

Thai Chicken and Sugar Snap Peas

This is a super yummy and easy meal, even my picky eaters love it! I usually serve it with a loaf of homemade bread and some fruit. It is great for summertime.

Thai Chicken and Sugar Snap Peas

submitted by Michelle

(from Kraftfoods.com)

3/4 cup Italian Dressing, divided

1 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. crunchy peanut butter

2 Tbsp. honey

2 Tbsp. soy sauce

1/2 tsp. crushed red pepper

1 bag (8 oz.) fresh sugar snap peas, rinsed, drained

8 oz. thin spaghetti, cooked, drained

Pour 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
Mix remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.
Cook and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.