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Peanut Butter Cup Pie!


I served this "Peanut Butter Cup  Pie" to the family last night and I would say it was a huge hit!  I think there was one tiny slice left and I don't know if it made it through the night!   If you love peanut butter, this one is for you!  

 It's also a no bake pie and perfect for this time of year when you don't want to heat up the house more than it already is!   

Here is what you will need for this yummy pie:

1 (9 oz.)  prepared graham cracker crust ( the 2 extra serving size)
1 cup creamy peanut butter, divided
2 Tbs. corn syrup
1 Tbs. butter
8 Reese's Peanut Butter cups (4 packs of two each), frozen
2 (3.4 oz.) pkgs. instant vanilla pudding
1 (14 oz.) can sweetened condensed milk ( like Eagle Brand milk)
1/2 cup cold milk
1 tsp. vanilla
1 (8 oz.) container frozen whipped topping, thawed slightly (Cool Whip)

Place 3/4 cup of the peanut butter, corn syrup and butter in a bowl and microwave for 1 minute. Stir until smooth and pour in the bottom of the graham cracker crust.  

 Chop 2 of  the Reese's Cups up in small pieces.  I freeze them first so they don't mash up and melt all over.  Sprinkle these over the peanut butter layer.


Place the pudding mixes, sweetened condensed milk, and the cold milk in a large mixing bowl.  Beat with an electric mixer until it starts to thicken.  Add the 1/4 cup remaining peanut butter and the vanilla and beat until combined. 

 Fold in the 8 ounces of whipped topping until combined. 
Pour into the pie crust.  Chop up the rest of the peanut butter cups and sprinkle over the top of the pie evenly.  Cover and freeze for 3-4 hours or overnight!  Take out of the freezer about 30 minutes before serving. 

 This is a great pie to keep in the freezer for unexpected guest!


Slice and serve!  You could add a dollop of whipped cream, but I didn't think it needed it!  This pie is pretty decadent!   







Cornbread Salad!!!


Only in the south would we take something like cornbread and turn it into a salad and since my blog name is Sweet Tea and Cornbread, I thought this was a very appropriate recipe.  And in addition to all of that, it is delicious.  When I first heard of this salad, I thought it sounded sort of weird, but I gave it try anyway and it was huge hit.   It's also very pretty and it's  perfect for a cookout or summer party. 


Here is what you will need:



1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained),  5-6 slices crisp bacon, 2 cups shredded cheddar cheese,  1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing.  Be sure you blend these together well. 




Take 1/2 cornbread and cut in cubes.  Place in the bottom of a tall trifle dish or a big glass salad bowl.  A clear bowl just looks prettier because the layers show. 


 Drain the beans well and put over the cornbread layer.  Next put half the onion and half the green pepper. Pour half the dressing over this layer.  Cut the rest of the cornbread in cubes and do another layer of cornbread.  Drain corn well and put it over this layer. Sprinkle the rest of the onion and green pepper over this. 


Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled. 



I have added tomato as an optional ingredient to this recipe.  It does look pretty. I add it around the edges right at the end. 


 Cover with plastic wrap and refrigerate for a few hours before serving.  This is best made early in the day and refrigerated for several hours to blend the flavors.  I wouldn't make it the day before though because it could get soggy.   This will be  big hit! 



Ingredients:

1 recipe cornbread

1 can niblets corn

1 can ranch beans, chili beans or kidney beans

1/2 cup sweet onion diced

1/2 cup green pepper diced

2 cups cheddar cheese grated

5-6 slices bacon fried crisp

1 pkg ranch dressing mix

1 cup sour cream

1 cup mayonnaise

1 large tomato diced (optional)

Slow Cooker Creamy Italian Chicken!



This is absolutely one of the easiest yet most delicious recipes you will ever try!   My son has decided it's in his top 10 favorites!   Either he was just really hungry for some home cooking on the night I served it or it's amazing!   This is very tasty and a real family pleaser!

 Here is all you need:


6 boneless skinless chicken breasts
black pepper
seasoned salt
1 pkg. dry Italian dressing mix
2  (10.25 oz,) cans cream of chicken soup
1  (8 oz. pkg.) cream cheese (softened)
1/2 cup grated Parmesan cheese, divided
1 cup water
1 cup shredded mozzarella cheese
6-7 slices of bacon cooked crisp


Place the chicken breasts in the bottom of a large slow cooker you have sprayed with nonstick spray. You can even use frozen chicken if that is what you have or use fresh chicken.  Sprinkle with a little black pepper and seasoned salt to taste. 

Go light on the seasoned salt because of the sodium in the soup.   Sprinkle with the dry Italian dressing mix.   You can used something like Good Seasons or I just used a Kroger brand and it was really good.


In a separate bowl, mix the soups and cream cheese and pour over the chicken.  Sprinkle the top with half of the Parmesan cheese.  Pour the one cup water around the edges of the slow cooker.  

Place the top on and set to cook for 8 - 10 hours on low or 4 -6 on high.   All slow cookers cook at different temps so go by your experience with yours.  If it's older, it might take the longer cooking time.   The newer ones will be fine with the lower cooking time.  


When it's done, break the chicken into large pieces and stir the gravy to blend well.  If you want it with a little more gravy, add a cup of milk and heat through.   Right before serving sprinkle with the rest of the Parmesan cheese, the shredded mozzarella cheese and bacon.  

Serve over pasta, rice or with mashed potatoes!    This is also good served over a baked potato.


 I served by placing penne pasta on a large pasta plate and then spooning the chicken and sauce over it and finished it with the shredded mozarrella cheese and bacon!  

 It was wonderful!  Add a salad and garlic bread and dinner is complete!  Hope you enjoy this!!! 


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