Mom’s Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Will feed 5 people or leave plenty of leftovers for reheating. 4 or 5 potatoes 3 or 4 carrots 1 pkg. frozen string beans (use 1/2 of package) 1 pkg. frozen peas (use 1/2 of package) 8 good sized mushrooms 2 cans Campbell cream of chicken or cream of mushroom soup 1 pkg. Pillsbury refrigerated pie crust (usually by refrigerated and biscuits) or roll your own dough

Cook chicken breasts until tender (save broth for soup) or bake Oven Stuffer roaster. Pull apart or cut into decent size chunks. You don’t have to use all the chicken from the Oven Stuffer, save some for chicken salad. To bake use a deep dish pie pan or quiche pan.

Remove pie crust from wrapper to soften, while preparing other ingredients, or roll out 2 pie crusts.

Peel cut up potatoes and carrots. Steam or par boil both in same pot or steamer until slightly tender. The veggies will continue to cook when baked in pie.

Put crust in pan; prick with fork. Add mixture of chicken, potatoes, peas, carrots and string beans (mushrooms, if available); spread them around, so that everyone gets some chicken, veggies, etc.

Add pepper (soup and crust has plenty of salt; don’t add extra). I’m sure you’ve heart that before!

Add can of cream of chicken or mushroom soup. Spread over top of ingredients. Add 1/3 cup milk to moisten, just pour around edges of pie (use your judgment, if you think you need more liquid, add part of other can of soup, or more milk.

Put on top crust, sealing edges tightly to prevent dripping. Poke crust with fork or make design with toothpick to let steam escape.

Set oven at 375 degrees. Bake approximately 30 to 40 minutes or until crust is golden brown. Put piece of tinfoil under pan to catch drippings.

Reese’s Peanut Butter Pie

INGREDIENTS:

8 graham cracker squares
2 tbsp. diet butter
1 pkg. chocolate low-cal pudding (cooked kind)
6 tbsp. peanut butter

DIRECTIONS:

Mix graham cracker crumbs and melted butter. Line 8 inch pie pan. Bake at 350 degrees for 8 minutes. Cool.

Prepare filling according to directions. Mix in peanut butter while warm. Pour into crust. Chill 3 hours.

Striped Chocolate Peanut Butter Pie

INGREDIENTS:

3/4 c. creamy peanut butter
3 tbsp. butter
1 1/2 c. graham cracker crumbs
1 (4 serving size) pkg. sugar free vanilla pudding
3 c. skim milk
1 (4 oz.) chocolate pudding mix
1 (4 oz.) reduced calorie whipped topping

DIRECTIONS:

Heat 1/2 cup peanut butter and butter until smooth. Stir in cracker crumbs. Press into 9″ pie plate. Chill.

In a saucepan combine vanilla pudding. Mix with 1 1/2 cups milk; cook and stir to a full boil. Stir in remaining peanut butter. Spoon into a crust; chill.

Combine chocolate pudding and remaining milk, cook and stir to a full boil, stir in vanilla. Spoon over peanut butter layer; chill.

To Serve: Spread whipped topping over pie. Yield: 8 slices; Serving Size 1/8 pie; 312 calories; 24 grams carbohydrates; 12 gr protein; 20 gr fat; 157 mil sodium. Exchanges: 1 1/2 starch/bread; 3 fat; 1 med. fat meat.

Chocolate Peanut Butter Pie

INGREDIENTS:

1 3/4 c. chocolate wafer cookie crumbs
3 tbsp. sugar
5 tbsp. melted butter
8 oz. softened cream cheese
1 c. creamy peanut butter
1 c. sugar
2 c. heavy cream, divided
6 oz. semi-sweet chocolate chips

Blend cookie crumbs, sugar and butter. Press into bottom and sides of a 9-inch pie plate. Bake at 350 degrees for 10 minutes; let crust cool.

DIRECTIONS:

With electric beater, mix peanut butter and cream cheese until smooth. Beat in sugar. In a chilled bowl, beat 1 1/2 cups cream until it holds soft peaks. Fold 1/4 of cream into peanut butter mixture to lighten. Then fold in the remaining cream. Mound filling in the crust. Cover and chill at least 4 hours or overnight.

In a small heavy saucepan, bring 1/2 cup cream to a boil and remove from heat. Stir in chocolate until smooth. Let cool 15 or 20 minutes. Pour evenly over the pie and chill for 30 minutes or until topping is set.

Chocolate Peanut Butter Pie

INGREDIENTS:

1 stick plus 1 tbsp. butter
1/3 c. flour
1/3 c. brown sugar, firmly packed
1 c. salted peanuts
6 oz. semi sweet chocolate
2 eggs, separated
3 tbsp. granulated sugar
2/3 c. peanut butter
2 tsp. vanilla
1 c. ricotta cheese
1/4 c. powdered sugar
1 carton Cool Whip

DIRECTIONS:

Heat oven to 350 degrees. Melt 3 tablespoons butter. In food processor combine flour, brown sugar and 3/4 c. peanuts. Process until nuts are coarsely ground. Put in mixing bowl and add butter; blend well. Press evenly in a 9 inch pie pan. Bake 10 minutes. Turn oven off and let stand in oven for 30 minutes.

In processor finely grate chocolate. Add egg yolks and blend. In sauce pan combine granulated sugar, 2 tablespoons water and remaining 6 tablespoons butter. Bring to a boil. With processor on gradually add hot water-butter mixture to chocolate. Blend until chocolate is smooth. Transfer to a bowl. Beat egg whites until stiff, but not dry. Fold into chocolate until blended. Pour into crust and refrigerate 1 hour.

In bowl blend peanut butter, vanilla and cheese. Add powdered sugar and blend. Add Cool Whip to peanut butter mixture. Spread gently over the chocolate layer. Sprinkle with remaining coarsely ground peanuts (1/4 cup). Chill 2 hours or longer. VERY GOOD AND VERY RICH!

Chocolate Peanut Butter Pie

INGREDIENTS:

CRUST:

1 1/2 c. crushed pretzels
1/4 c. melted butter
1/4 c. sugar

FILLING:

3/4 c. peanut butter
1 (4 oz.) container Cool Whip
1 qt. chocolate ice cream, softened

DIRECTIONS:

Mix pretzels with melted butter and sugar. Press firmly against bottom and sides of buttered 9 inch pie pan. Bake 10 to 12 minutes and cool. Fold peanut butter and whipped topping into ice cream and spread evenly over crust. Cover and freeze until firm.

Banana Orange Bread

INGREDIENTS:

2 c. flour
1 tsp. soda
1 tsp. baking powder
1 to 2 tsp. pumpkin pie spice
2 ripe bananas
1 can (6 oz.) frozen orange juice
2 eggs
1 c. raisins
1 c. nuts

DIRECTIONS:

Sift flour, baking soda, baking powder and pumpkin pie spice together. Set aside.

Put bananas in blender. Add frozen orange juice and eggs, blend well.

Add to flour mixture. Stir in raisins and nuts. Mix until well blended.

Place in 9×4 inch greased loaf pan. Bake in oven at 350 degrees for 35 minutes or until done.