Month: May 2014

Peanut Butter Pie

Peanut Butter Pie is a great dessert to take to a potluck. It’s a favorite that’s sure to disappear quickly. This Peanut Butter Pie Recipe is quick and easy to make. Give it a try!

Peanut Butter Pie

2 baked pie crusts
1 cup natural peanut butter **
8 oz. softened cream cheese
1/2 cup powdered sugar
1 sm pkg instant vanilla pudding mix
1 1/2 cups milk
1 container whipped topping
chopped nuts & chocolate syrup (optional for garnish)

Using a mixer, mix together the peanut butter, cream cheese and sugar. In separate bowl, whisk milk into the pudding mix until smooth. Stir pudding into peanut butter mixture and mix until well blended. Mix in half the cool whip.

Pour half the mixture into each pie crust. Chill for 2 hours. Spread remaining whipped topping over each pie. Refrigerate overnight before serving. You may freeze the peanut butter pies and thaw prior to serving.

Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.

** If using peanut butter that is already sweetened, omit the sugar.

[amd-yrecipe-recipe:10]

Sharon Springfield

Peanut Butter Pie

Tags desserts, peanut butter, pie

Casseroles Side Dishes Vegetables

Squash Casserole

6-8 small yellow squash
1/4 cup diced onion
2 Tbs butter
1 egg
1/4 cup fat free half & half
1/4 cup shredded cheddar cheese
1/2 cup Panko bread crumbs or crunched up Ritz crackers
salt & pepper

Wash squash and cut up.

Melt butter in deep sided frying pan. Saute squash and onions for a few minutes on med-high heat. Add 2 Tbs water to the pan and cover with the lid.. Steam for 2 minutes then remove from heat.

Meanwhile, in a mixing bowl, whisk the egg, half & half and seasonings. Add squash and stir. Add cheese & bread or cracker crumbs and stir until combined. Pour mixture into 1 1/2 quart casserole dish. Top with additional cheddar cheese and crumbs.

Bake at 350º F for 20 minutes or until crumbs are crispy and cheese is all melted.

Squash casserole is a great side dish to most anything and is a great way to use up the plentiful supply of yellow summer squash.

Sharon Springfield

Yellow Squash Casserole

Tags casserole, side dish, squash, veggie

Chicken Crockpot Dump Recipes Main Dish Make Ahead Poultry

Maple Chili Dump Chicken

Dump recipes are so very simple and fast to prep. Just dump all the ingredients into a zip top bag, mix up, and dump it in your baking dish or crockpot. Great to make up a bunch of different flavors and freeze to cook later. Enjoy with your favorite side dishes.

Maple Chili Dump Chicken

1 1/2 lbs chicken pieces
1/2 tsp salt
1/2 cup maple syrup
1 tbs chili powder

To cook immediately:

Place all ingredients in a large baking dish, turn chicken to coat. Bake until juices run clear. (45-60 minutes for chicken pieces, 20-30 min for boneless breasts)

To freeze and cook later:

Place all ingredients in a large freezer bag. Lay flat in freezer. To thaw and cook: take bag out of freezer the night before.

Oven: Preheat oven to 350. Empty contents of bag into a large baking dish and bake as above.

Crockpot: low 6-8 hours, high 3-6 or until done.

On grill – cook over med heat until juices run clear.

Share on Pinterest! Here’s the link: http://www.pinterest.com/pin/280278776784142948/

Sharon

Maple Chili Dump Chicken Recipe

Tags Chicken, dump, make ahead

Casseroles Main Dish

Mexican Chicken Casserole With Green Enchilada Sauce

Post author By Sharon
Post date May 5, 2014
1 Comment on Mexican Chicken Casserole With Green Enchilada Sauce

Mexican Chicken Casserole with Green Enchilada Sauce

This year for Cinco de Mayo, I made this yummy Mexican Chicken Casserole. It’s a casserole made with layers of Mexican flavored shredded chicken, corn tortillas, a creamy chicken green enchilada sauce layer, corn, black beans and loads of cheese. It’s really delicious so give it a try!

3 cups cooked chicken, shredded
1-12 oz. can chicken broth
1-10 3/4 oz can cream of chicken soup
1-12 oz. can corn (Mexicorn)
1-12 oz. can black beans, drained
1-8 oz. bottle green taco sauce or 1 can green enchilada sauce
1/2 cup fresh salsa
1/4 cup fresh cilantro leaves
15 corn tortillas
3 cups shredded cheddar cheese

In a large bowl, whisk together the soup and half the broth. Stir in the shredded chicken, green taco / enchilada sauce, corn, salsa, black beans, cilantro and 1 cup of cheese.

Layer 6 of the corn tortillas in the bottom of a 9’x13′ glass baking dish. Top with half of the chicken mixture. Repeat layers. Take the remaining tortillas and slice into rectangles. (I use a pizza cutter for this.) Sprinkle them on the top of the casserole. Top with the remaining cheese. Pour remaining chicken broth over the casserole.

Bake at 350º F for 20 – 30 minutes.

Serve with Salsa, Sour Cream, Guacamole, Jalapenos.

Pin It! Here’s the link: http://www.pinterest.com/pin/280278776784142403/

Mexican Chicken Casserole

Sharon Springfield

Tags casserole, Chicken, Latin, main dish, Mexican

Cakes Desserts Southern

Red Velvet Poke Cake

Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip

Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.

Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.

Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.

*Photo found online – credit unknown – if its yours, will happily link to your post.

Sharon Springfield

Red Velvet Poke Cake

Tags cake, desserts, poke cake, pudding, red velvet

Appetizers Main Dish

Taco Cups

Post author By Sharon
Post date May 3, 2014
No Comments on Taco Cups

Taco Cups

These double decker taco cups are a great hot appetizer for your next fiesta! Layers of wonton wrappers, refried beans, taco seasoned ground beef, cheese and all your favorite taco toppings all in one tasty bite. Ole’!

Serve these at your Cinco de Mayo celebration or any other Latin themed party.

INGREDIENTS

1 pound ground beef
1 (1.25 ounce) package of Old El Paso taco seasoning mix
36 wonton wrappers
1 (16 ounce) can Old El Paso refried beans
36 tortilla chips
2 cups shredded cheddar cheese
sour optional toppings: cream, diced tomatoes, cilantro, onion

DIRECTIONS

Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.

Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.

Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.

Bake for 15-18 minutes or until golden brown.

Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)

Sharon Springfield

[javascript src=”http://www.lduhtrp.net/widget-53493f68e4b091c1ddcff4ea-7496600?target=_top&mouseover=Y”]

Double Decker Taco Cups

Tags Appetizer, Latin, main dish

Casseroles Crabmeat Fish Main Dish Pasta Scallops Shrimp

Seafood Baked Ziti

This was originally going to be a seafood lasagna but I had worked all day and was ready to be off my feet, so I just quickly threw this together as a casserole. It was amazing! Loved it so much that Seafood Baked Ziti is going to be a frequent flier in my dinner recipe rotation.

Seafood Baked Ziti

8 oz. ziti, cooked al dente’
15 oz. jar Alfredo Sauce
8 oz. pkg imitation crab (surimi), chopped – or real crab meat
1/2 pound peeled, deveined cooked shrimp, chopped
2 teaspoons minced garlic
1/2 cup fat free half & half
1/4 Parmesan cheese, shredded
2 tablespoons Kraft Italian cheese blend
2 slices Swiss cheese, diced
2 Tbs siced red bell pepper & sliced scallions with additional for garnish

In a large bowl, stir together all the ingredients except for the garnish. Pour into a 2 quart casserole and bake in preheated 350º F oven for 15 – 20 minutes. (Just until heated through and cheeses melt)

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119409/

Seafood Baked Ziti

Sharon Springfield

Tags Alfredo, casserole, crab, seafood, shrimp

Desserts Pie

Fudge Pie a la Mode

Thank you Lorree for this delicious Fudge Pie!

2/3 cup evaporated milk
1/2 (12-oz) package semisweet chocolate morsels
2 Tablespoons butter
1 cup sugar
2 Tablespoons all purpose flour
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup chopped pecans
1 (9-inch) frozen unbaked pie crust
Ice cream

Preheat oven to 375F. Microwave first 3 ingredients in a large microwave safe bowl on high for1-1 1/2 minutes or until melted and smooth, whisking every 30 seconds.

Whisk sugar and flour into chocolate mixture. Add eggs one at a time, whisking just until blended. Whisk in vanilla and salt. Stir in pecans. Pour into pie shell.

Bake at 375 for 35-40 minutes or until set.
Cool 10 minutes before serving. Serve with ice cream.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119100/

Sharon Springfield

Fudge Pie A La Mode

Tags chocolate, desserts, fudge, pecan, pie

Casseroles Potatoes Squash Vegetables

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Sharon Springfield

[javascript src=”http://www.lduhtrp.net/widget-53493f68e4b091c1ddcff4ea-7496600?target=_top&mouseover=Y”]

Vegetable Tian

Tags casserole, potatoes, squash, veggie