Sunken Treasure Ice-Cream Pie

4 cups of chocolate ice cream
1 ready to use chocolate pie crust
about 14 chocolate covered peanut butter cup candies
1/4 cup peanut butter chips
1/2 hot fudge topping

Let 2 cups of ice cream sit out about 10 minutes or
until ice cream is soft. Spoon the 2 cups of the softened
ice cream into pie crust. Spread ice cream over pie crust.
Put candies on top of ice cream layer. Cover pie with
plastic wrap and freezer for 1 hour. After it freezes take
out the rest of the ice cream and let it set out until becomes soft.
Spoon the rest of the ice cream over candy layer. Sprinkle
the peanut butter chips over ice cream. Cover with plastic
wrap and put in freezer for 1 hour. Take the pie out of
freezer and drizzle with hot fudge topping.
Serve right away and enjoy!

Baked Potato Soup

3 tbsp butter
2 tbsp flour
1 can chicken broth
4 medium baking potatoes, peeled, but into 1/2 inch cubes
1/2 tsp salt
1/2 tsp pepper
1 tsp dried basil
1/2 tsp garlic salt
1 c. half and half

Melt butter in saucepan on medium heat. Add flour and cook for 2 minutes. Gradually add chicken broth. Add potatoes, salt, pepper, basil and garlic salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Stir occasionally. Stir in half and half, heat through. Add mixture to blender and blend until smooth. Garnish with crumbled bacon, grated cheese, sour cream, and/or chopped green onion.

Thai Pork with Peanut Sauce

1/4 cup flour
1 tsp red curry powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 tbsp olive oil
4 boneless pork chops, 3/4 inch thick
1/3 cup chicken broth
1/2 cup coconut milk
2 tbsp peanut butter
1 tbsp honey
1 tsp ground ginger
1/4 tsp salt
1/4 c chopped green onion
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup fresh cilantro

On a plate combine the flour, curry, cayenne and 1/2 tsp salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet and fry for about 4 minutes per side, until cooked through.
While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger, and 1/4 tsp salt. Remove the pork chops to serving platter, and keep warm
Pour the peanut sauce unto the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with onion, peanuts, and cilantro.

Chicken Carbonara

2 tsp olive oil
4 oz thinly sliced pancetta, chopped (or bacon)
2 tsp minced garlic
2 1/2 c whipping cream (I use half and half)
1 c grated Parmesan
8 large egg yolks
1/4 c fresh basil
1/4 cup fresh Italian parsley
salt
1 lb spaghetti
4 cups coarsely shredded cooked chicken
fresh ground black pepper
1/2 cup toasted walnuts (optional)
1 tbsp lemon zest

Bring a large pot of water to a boil over high heat. Add the spaghetti and cook until al dente.

While spaghetti is cooking, heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 mins. Cool slightly. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Add the chicken to the pan with the pancetta and stir to combine. Add the spaghetti and cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 mins (do not boil or you might end up scrambling the eggs.) Season the pasta with salt and pepper to taste. Top with the walnuts and zest.

Italian Baked Pork Chops

1 tbsp. Dijon mustard
1 tbsp. extra virgin olive oil
1/2 tsp. Italian seasoning
4 pork center loin chops(about 6 oz. each)
Salt and pepper
1/2 cup shredded Parmesan cheese

Preheat oven to 400*F. In a small bowl, whisk together mustard, oil, and Italian seasoning. Season pork chops with salt and pepper, then brush both sides of chops with mustard mixture. Press Parmesan into both sides of chops. Place chops on baking sheet or dish. Bake 25 minutes or until just cooked through(time depends on thickness of chops).

This is simple and delicious. We all love it, even the kids!

Easy Cobbler

Ingredients:
2 cup sugar
3/4 cup milk
1 stick margarine
1 dash of salt
1 1/2 tsp. baking powder
3 cups Peaches or Blackberries
1 cup flour

Directions:
Put 1 cup sugar over cut up Peaches or Blackberries
and set aside. Melt margarine in 9x11 baking pan.
Mix 1 cup sugar and dry ingredients. Add milk and pour
over melted margarine. Place peaches on top of batter -
do not stir. Bake 1 hr. at 350 degrees.

We made this tonight with our blackberries we picked
yesterday and it was very easy and yummy.

Taco-Stuffed Pasta Shells

A Mexican spin on an Italian favorite~

16 jumbo dried pasta shells, prepared according to package directions, rinsed, and drained
1 lb. ground beef
1 package taco seasoning mix
1 c. water
1 can(16 oz.) refried beans
1 c. shredded cheddar cheese, divided
1 jar(16 oz.) salsa, divided
1/4 c. sliced green onions
sour cream

Preheat oven to 350*. Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of a 9X13 baking dish/pan. Fill pasta shells with beef mixture; place shells in baking dish, filled side up. Spoon remaining salsa over shells. Cover dish with foil and bake for 40-45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

Chicken Salad Sandwich

2 C. diced chicken
1 C. diced celery
1/2 C. sliced and chopped almonds
3/4 C. mayo
1 tsp. salt
1 1/2 tsp. vinegar
1/3 tsp. garlic powder
pepper to taste
Spread on bread or rolls(tastes best if chilled first)

Canadian Bacon and Pineapple Calzone

1 can Pillsbury Refrigerated White Homestyle Loaf OR Pizza Crust
1(8 oz.) can pizza sauce
1(6 oz.) pkg. Canadian bacon
1(8oz.) can pineapple tidbits, well drained
1/2 medium green bell pepper, chopped
2 cups shredded Italian cheese blend
2 tsp. milk

Heat oven to 350*. Spray large cookie sheet with nonstick cooking spray. Unroll dough onto sheet. Spread pizza sauce on one half of dough within 1/2 inch of edges. Top with Canadian bacon, pineapple, bell pepper and cheese. Fold other half of dough over filling; press edges to seal. Brush with milk. Cut slits in top. Bake for about 20-25 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving. Serves 4.

Note: you can also substitute chopped cooked ham for Canadian bacon

Barbecue Chicken Salad

What you need:
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 bunch of green onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce

What you do:
Preheat the grill for high heat.
Place chicken on the grill, and cook until done. Remove

from heat, cool, and slice. In a large bowl, mix the red

leaf lettuce, green leaf lettuce, tomato, cilantro, corn,

and black beans. Top with the grilled chicken slices

and green onions. In a small bowl, mix the Ranch dressing

and barbeque sauce. Serve on the side as a dipping sauce,

or toss with the salad to coat.

Frozen Fruit Fluff

2 (21 oz.) cans pie filling-flavor of your choice( blackberry, cherry, raspberry or blueberry)
1 (14 oz.) can sweetened condensed milk
1-2 (8oz.) cans crushed pineapple
3-4 bananas, sliced
1 (12oz.) tub whipped topping
Pecan pieces (optional)

Combine all ingredients. Freeze in a 9X13 pan.

Oreo & Fudge Ice Cream Cake

1/2 c. fudge ice cream topping, warmed
1 8 oz. tub of Cool Whip Whipped Topping, thawed
1 pkg(4 serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
8 Oreo Chocolate Sandwich Cookies
12 vanilla icecream sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until well blended. Add in the dry pudding mix; stir until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup of milk. Chop the oreo cookies roughly into chunks. Stir into the pudding mixture. Arrange 4 ice cream sandwiches side by side, on the center of a 24 X12 inch piece of foil; top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 ice cream sandwiches. Frost the top and sides with the remaining whipped topping. Bring up the foil sides and fold to seal loosely. Freeze at least 4 hours before serving.

I got this recipe out of the Kraft Food & Family magazine. It is so delicious!

Yogurt Cake

Cake:
1 white cake mix
Ingredients listed on cake mix
8 ounces flavored yogurt
Topping:
8 ounces cool whip
8 ounces yogurt, same flavor as as used in cake

Preheat oven to 350 degrees
Cake: With electric mixer, slowly mix cake mix and
ingredients called for on cake mix box. Slowly stir in
yogurt. Pour batter into a greased 9x13 pan. Bake
30 to 35 minutes until golden on top. Refrigerate cake
at least 4 hours.
Topping: Before serving stir cool whip and yogurt
together. Frost cake. Store any leftovers in
refrigerator.

Mexican Pizza

1 package(12-16oz.) chorizo sausage, casing removed
1/2 c. medium salsa
2 fully baked 12 in. pizza crusts
1 can(16 oz.) refried black beans
1 package(8oz.) shredded Mexican cheese blend
Shredded lettuce
Finely chopped tomatoes
Crushed tortilla chips
Ranch dressing

Preheat oven to 400*. Brown chorizo. Add salsa and simmer 5 minutes. Spread beans over crusts. Top with chorizo. Cover pizzas with cheese. Bake 10-12 minutes or until cheese is melted. Remove from oven and top with lettuce tomatoes, and crushed tortilla chips. Place ranch dressing in a zip-top plastic bag: snip a corner and drizzle over pizzas.

This pizza is so good! My husband especially loves it.

Cold Chicken Satay Noodles

Ingredients:
1 pound whole wheat spaghetti
1/4-1/3 cup smooth or crunchy Peanut Butter Softened
2 Tb. honey
1/4 cup warm water
1/4 cup tamari (aged soy sauce)
1 clove garlic (grated)
zest of 1 lime
juice of 2 limes
1 teaspoon of hot sauce
3 Tb veg. oil
2 cups store bought rotisserire chicken meat
(skin removed and thinly sliced)
A handful of graded carrots
4 scallions thinly sliced
1 cup spinach greens thinly sliced
1/4 cup chopped peanuts
2 Tb choppped cilantro or flat leaf parsley

Bring a large pot of water to a boil. Salt water and cook pasta
to al dente. Run cooked pasta under cold water to cool. Drain
and set aside. Wisk together peanut butter, honey, and warm
water in a large bowl. Once combined, whisk in tamari, garlic,
zest of a lime and lime juice, and hot sauce. While wisking
pour oil in. Add noodles, veggies, peanuts and toss. Place
noodles in individual bowls and top with chicken and cilantro or parsley.