CREAM CHEESE CHICKEN

CREAM CHEESE CHICKEN

This was from the Lighthearts in our ward. We all loved it. It is too good. We had it over rice for one meal and then over potatoes for the next. Both were good - probably liked the rice more.

3-5 chicken breast

1 pkt. Good Seasons dressing mix

8-12 oz. cream cheese

Put in crock pot on low 2-3 hours (longer if breasts are frozen).

CHOCOLATE SILK PIE

CHOCOLATE SILK PIE

found in 2009 tateofhome Quick Cooking Annual Recipes

I made this for Thanksgiving 2009 (we had pies the next day (Friday) along with an egg casserole and sausage/bacon). I was hoping for another piece but when the adults got back from the movie it was all gone! All the other pies were there though.

1 unbaked pastry shell (9") - see alternative crust below

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1 jar (7 oz) marshmallow creme

1 cup semisweet chocolate chips

1/4 cup butter, cubed

2 squares (1 ounce each) unsweetened chocolate (cut it up so it melts faster)

2 T hot chocolate (recipe calls for strong brewed coffee - I thought it might be fun to try peanut butter here instead of hot chocolate)

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1 cup heavy whipping cream, whipped

TOPPING:

1 cup heavy whipping cream

2 T powdered sugar

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Chocolate curls, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

Meanwhile, in a large heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and hot chocolate; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust.

For topping, in a large mixing bowl, beat cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. (I had limited space in the fridge when I made this so I made the chocolate part and put in the pie and then refrigerated overnight and then made the topping right before I took it. That worked fine)

Garnish with chocolate curls if desired.

This crust is good too (did red pie pan) - easy to make:
http://www.ourbestbites.com/2013/03/french-silk-pie/

Crust:
1 stick salted butter, grated
1/3 cup pecan halves, coarsely ground in blender or food processor or finely chopped
1 1/3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/4 cup packed brown sugar
1/4 teaspoon salt

Combine the crust ingredients in a medium mixing bowl and combine with your fingers until coarse crumbs form. Press into the prepared greased pie plate (used red pie pan), using your fingers or the base of a glass to evenly form a crust. Bake at 325 for 20-25 minutes or until the crust is becoming golden brown. Remove from oven and allow to cool.

CORN CHOWDER

CORN CHOWDER

This is a very healthy chowder. We all liked it. It was a light dinner.

2 T butter

1 onion, minced

1 stalk celery, minced

1 tsp minced garlic

4 cups water

2-3 small red potatoes, cut into 3/4" dice

3 cups frozen sweet corn (I used canned)

1/2 cup whole milk

ground black pepper

Chopped chives or flat-leaf parsley, for garnish

Melt butter over medium heat. Add onion, celery, garlic. Cook stirring occasionally, for about 5 minutes or until onion and celery begin to soften.

Add water and potatoes. Bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft.

Add corn and simmer for 5 minutes (if using canned put in with milk). Stir in milk and heat very gently for 1 minute. Season with pepper. Can top with chives or parsley.

PEPPERONI PASTA

We all really liked this.

14 oz bag pasta

26 oz jar pasta sauce

4 oz pepperoni (cut into halves)

1 tsp Italian seasonings

2 cups grated mozzarella cheese

Cook pasta. Drain and then add all the other ingredients.

PEPPY PARMESAN PASTA
We really like this - it is very easy! This is the Taste of Home Family Collection Cookbook pg. 173

Ingredients

• 8 ounces angel hair pasta

• 1 large tomato, chopped

• 1 package (3 ounces) sliced pepperoni

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1/4 cup grated Parmesan cheese

• 3 tablespoons olive oil

• 1/2 teaspoon salt or salt-free seasoning blend, optional

• 1/4 teaspoon garlic powder Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat. Yield: 4 servings.

RICE KRISPIES

3T butter

4C miniature marshmallows

6C rice crispies

Scoop 1/2 cup mixture out in a measuring cup that has been sprayed with Pam. Cover hands in butter. Shape into a ghost. Let cool on wax paper. After cooled (watch while they are cooling sometimes you have to reshape) put a little bit of frosting and then place an eye (I used mini M&M's). Best if eaten that day.

SKELETON VEGGIE PLATE

(okay I should have taken out the spoon before taking a picture)

This included carrots, celery, red bell pepper, mushrooms and green peppers. You could also use pickles or olives.