Peanut Butter Pie

Here is a little pie recipe to add something different to your Thanksgiving menu.  You won't regret this!
1 prepared graham cracker pie crust
2 pkgs. cream cheese, softened
2 cups peanut butter, creamy
1-2 cups powdered sugar (depends how sweet you want the pie)
1 tsp vanilla
hershey's chocolate syrup
whipped cream

Mix cream cheese, peanut butter, and vanilla, then slowly add powdered sugar to taste.  I usually add about 1 and 3/4 cups of powdered sugar.  If the filling gets too dry add a bit of milk. Mix well.  Then dump into pie crust and chill for an hour or so.  Drizzle syrup and a dab of whipped cream on top and enjoy!

Brussel Sprout. Yes, brussel sprouts.

If you don't like brussel sprouts it could be because you've only had them boiled (yuck). These are SUPER good.

Ingredients:
1 package brussel sprouts, cut in half lengthwise
Small package chopped walnuts, toasted (throw onto baking sheet at 400* for 10-15 mins).
1/4 cup RWV (red wine vinegar)
2T honey
2 entire green onions, sliced
Kosher salt
EVOO (olive oil)

Directions:
Coat sprouts in EVOO and roast at 400* until browned (about 30 minutes)
While they are in the oven, mix remaining ingredients (except salt)
Remove sprouts from oven and toss with RWV mixture
Sprinkle with salt

I'm hungry now.

Succotash

At least I think that's what you'd call this...

Preheat Oven to 400*
1. 8 red potatoes, quartered
2. 1 red pepper, sliced
3. 1 yellow pepper, sliced
4. 1/2 white onion, sliced
5. 1 can corn, drained
6. 1 can black beans, rinsed and drained
7. Tony Chachero's Seasoning - or salt, pepper, and some cayenne

Throw 1-4 onto large cookie sheet (that has sides). Drizzle with EVOO (or vegetable oil, either one). Roast for about 25 minutes.

Add 5-7 and roast another 20 minutes or until potatoes are tender.

**Also add turkey kielbasa, okra, chicken, green beans, etc....)

Cake Lollipops!

These are so much fun! Bakerella is my new favorite website. She has tons and tons of these little creatures (much better than mine) and they are incredible!


Directions:
1. Bake a cake according to box directions, break apart and let cool.
2. Mix 3/4 tub cake icing with crumbled cake in bowl
3. Form small round balls (or whatever shape)
4. Using a few melted candy melts, dip ends of lollipop stick and place half-way into cake ball. Place in fridge or freezer for a few minutes on wax paper.

5. Using candy melt color of your choice, melt and dip cake lollipop. Let dry on wire rack
6. Decorate!



See Bakerella's website for a better description of the directions!!

Pancake Cake

1.) Make pancakes as you normally would, just add a little extra milk (to make them thinner) - I happen to like the Bisquick mix myself!
2.) Layer 10ish pancakes with either chocolate sauce, syrup, strawberry preserves, blueberry preserves, honey - ok, you get it - any gooey thing!
3.) Cut into triangles just like cake.
4.) Top with whip cream!!

Homemade Chicken Noodle Soup

Having had three sick children this week, and with the approaching fall weather, I thought now would be the perfect time to share my soup recipe.

1 rotisserie chicken (I buy one from wal-mart already cooked,) or 2-3 cooked chicken breasts, shredded.  I do not use the whole chicken, save the rest for sandwiches.
3 stalks celery, chopped
1/2 c. onion, chopped
3 carrots, chopped
extra wide egg noodles, small bag
2 cans chicken broth
3 chicken boullion cubes
salt and pepper to taste

Sautee onion, celery and carrots until tender, slowly add chicken broth, shred chicken add to pot, then add the noodles, add water if necessary, then add the boulion cubes and the salt and pepper, let simmer for 15-20 minutes or until ready to eat.  Serve with grilled cheese sandwiches and you will feel better in no time!

Avocado, Tomato & Feta Cheese Appetizer

2 avocados, chopped
4 Roma tomatoes, chopped
1/2 small red onion, chopped (optional)
1 bunch cilantro, trimmed and chopped
4 oz. feta cheese, crumbled
1/4 cup olive oil
1 TBS red wine vinegar
1 TBS ground cumin
1 tsp. kosher salt

Combine avocado, tomatoes and onion in a bowl. Mix gently. Add all other ingredients and mix gently until combined. Chill and serve with warm pita wedges, pita chips, tortilla chips, or crostini. Refrigerate any leftovers. Serves 6