mardi 30 juin 2015

Old Fashioned Meatloaf


Old Fashioned Meatloaf
Ingredients
2 lbs. hamburger
1 cup saltine cracker crumbs (oatmeal or bread crumbs)
1/2 cup onion, chopped
1/2 cup bell pepper chopped (my addition)
2 eggs
3/4-1 cup evaporated milk (whole milk or half and half)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground coriander (my addition)
2 cups of water
1 cup ketchup


Directions
Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with a non stick cooking spray; set aside. In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix together until well blended. Be careful not to handle the meat mixture to much. Shape into a round bun and place in the cast iron skillet. Pour water half way up in the skillet. Bake in the oven for 1 hour or until meatloaf is done. Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.ennnnjjjoooyye



Serve and enjoy!



























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24 hour Fruit Salad


24 hour Fruit Salad
Ingredients
1 cup whipping cream, whipped
1 (3 ounce) box instant vanilla pudding
1 3⁄4 cups milk
1 (8 ounce) can mandarin oranges, drained DRY (very important)
1 (20 ounce) can pineapple chunks, drained DRY
1 cup green grape, halved
1 cup red grapes, halved
1⁄2 cup maraschino cherry
1⁄2 cup marshmallows


Directions
On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
Mix the pudding mix and milk together until thick.
Fold the whipped cream and pudding together.
Fold the fruits and marshmallows into the cream and pudding mixture.
Refrigerate overnight



Serve and enjoy!



























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The best grape salad


The best grape salad
Ingredients
2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1⁄2cup granulated sugar
1teaspoon vanilla extract, to taste
Topping Ingredients
1 cup brown sugar, packed, to taste
1cup crushed pecans, to taste


Directions
Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.
For topping: Combine brown sugar, and crushed pecans.
Sprinkle over top of grapes to cover completely.



Serve and enjoy!



























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Cheddar Bacon Risotto


Cheddar Bacon Risotto
Ingredients
First 4 cups chicken broth (make sure it is warm, not cold)
1-2 Tablespoon Bacon grease or oil
1 ½ cups Arborio rice
½ cup white wine
1 ½ tsp. dry ground mustard
1 cup shredded cheddar cheese
1 small onion, diced
2 cloves garlic, crushed
¼ cup bacon, chopped
½ cup Greek yogurt (or sour cream)
salt and pepper to taste


Directions
Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
Stir in garlic, cook for 1 minute.
Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.
Pour in wine, and a ½ cup of broth, stir until all liquid is absorbed.
Repeat the process-add remaining broth ½ cup at a time, stirring regularly (and often) until no liquid remains.
Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.
Salt and pepper to taste.
Top with fresh shredded cheese and bacon pieces, serve immediately.



Serve and enjoy!



























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Fruity Pebbles cookies ~Sky


Fruity Pebbles cookies ~Sky
Ingredients
1 (3.4 oz) package instant vanilla pudding mix
1 ½ sticks butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2 cups Fruity Pebbles cereal
2-1/4 cups flour
1/2 - 1 cup white chocolate chips


Directions
Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
Whisk together baking soda and flour and set aside.
Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.
Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes.



Serve and enjoy!



























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samedi 27 juin 2015

Pulled Chicken


Pulled Chicken
Ingredients
1 lb. boneless, skinless chicken thighs
1 cup good barbecue sauce - homemade or store-bought


Directions
Preheat oven to 300 degrees F. Place the chicken in a square 8-inch baking dish. Make a few slits in the chicken.
Pour the barbecue sauce over the chicken, coating evenly. Use your hands to make sure sauce not just covers the chicken, but also gets inside the slits.
Cover the baking dish tightly with foil and place in the oven. It will start to smell amazing after about 2 hours, but cook it for the full 4 hours, until very tender.
Remove from oven. Carefully remove the foil - hot steam will escape - and allow to cool about 10 minutes, until easier to handle.
See how gorgeous the chicken looks when it emerges from the oven! Pulled Chicken Recipe
Using a knife and a fork, shred the meat while still in the baking dish, and toss in the sauce.
Serve on hamburger buns (gluten free if needed), topped with your choice of toppings, on cooked rice, on cauliflower rice or on shredded cabbage.



Serve and enjoy!



























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dimanche 21 juin 2015

The best grandma’s Goulash



The best grandma’s Goulash
Ingredients
2 onions, chopped
2 pounds lean ground beef
2 cloves garlic, minced
3 cups water
1 jar tomato based pasta sauce (approx. 26 oz.)
2 (14.5 oz) cans diced tomatoes, undrained
2 bay leaves
black pepper to taste
2 cups macaroni noodles, uncooked


Directions
First step is to cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add water, pasta sauce, diced tomatoes, bay leaves and pepper. Allow to come to a boil, reduce heat and simmer covered for 15 minutes.
Add in the in the macaroni, cover and continue to simmer, stirring occasionally until pasta is tender (about 20-25 minutes).



Serve and enjoy!



























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Double chocolate pudding cookies


Double chocolate pudding cookies
Ingredients
1 cup margarine (or butter) softened
1/2 cup brown sugar
1/2 cup sugar
3.4 oz pkg instant vanilla pudding mix
2 eggs (at room temp)
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1 cup milk chocolate chips
1 cup white chocolate chips (could substitute for more chocolate chips)


Directions
First step is to preheat oven to 350 degrees.
Cream together butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
Beat in one egg at a time.
In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Stir in the chocolate chips.
Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake for 8-10 minutes.Enjoy with a cold glass of milk.



Serve and enjoy!



























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samedi 20 juin 2015

Sock It To Me Cake


Sock It To Me Cake
Ingredients
For Cake:
1 package plain yellow cake mix
⅓ cup dark brown sugar
3 teaspoons ground cinnamon
1 cup sour cream
½ cup chopped pecans, optional
⅓ cup vegetable oil
¼ cup water
¼ cup sugar
4 large eggs
2 teaspoons vanilla
For Glaze:
1 cup confection ers sugar
2 tablespoons milk


Directions
Preheat oven to 350 degrees.
Grease and flour tube pan or Bundt pan. Set aside.
For struesel filling, place 3 tablespoons cake mix, brown sugar, cinnamon and pecans in small mixing bowl and stir until well combined.
Place remaining cake mix, sour cream, oil, water, sugar, eggs, and vanilla in large mixing bowl.
Beat one minute with mixer and stir down sides.
Continue beating two minutes on medium speed.
Pour half of the batter into prepared pan.
Top with struesel mixture.
Pour remaining cake batter over struesel and spread gently to sides of pan.
Place in oven and bake for 50 to 55 minutes or until golden and cake springs back when lightly pressed with your finger.
Let cool for 10 minutes and then turn out onto rack to cool completely.
For the glaze:
Place sifted confectioners sugar in small mixing bowl. Add milk, 1 tablespoon at a time, and whisk until smooth. More milk can be added if needed until glaze is thin enough to drizzle over cake.



Serve and enjoy!



























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vendredi 19 juin 2015

Best Buttercream Frosting


Best Buttercream Frosting
Ingredients
1 cup butter flavored shortening (room temperature)
1 cup unsalted butter (room temperature)
2 lbs powdered sugar, or about 8 cups (sifted for best results)
1/2 teaspoon salt
2 teaspoons vanilla extract
6 oz heavy whipping cream


Directions
In a mixing bowl, cream shortening and butter until fluffy. Add sugar, one cup at a time, mixing a bit between each addition. When adding sugar, you will want to start the mixer slowly so it doesn’t explode everywhere. Continue creaming until well blended.
Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy, 1-2 minutes.



Serve and enjoy!



























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Buttermilk Fried Chicken Tenders

Buttermilk Fried Chicken Tenders
Ingredients
For the Marinade
2 pounds chicken tenderloins
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
For the Breading
1-1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk
For Cooking
3-4 cups vegetable oil, for cooking


Directions
Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.
Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.



Serve and enjoy!



























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jeudi 18 juin 2015

Fall-Off-The-Bone Slow Cooker Ribs


Fall-Off-The-Bone Slow Cooker Ribs
Ingredients
About 3 pounds baby back ribs
rib rub
½ cup apple cider vinegar
⅓ cup soy sauce
1½ tsp liquid smoke
barbecue sauce


Directions
Trim the ribs and cut the rack into 4 sections. Rub the ribs generously with your favorite rib rub. If you don't have a rib rub, salt, pepper, and garlic powder will work just fine. Allowing the ribs to sit in the refrigerator a while (even overnight) will add more flavor, but it isn't required.
Mix the vinegar, soy sauce, and liquid smoke together and pour it into the bottom of the slow cooker. Add the rib sections, spreading them around the bowl of the slow cooker. Cook on low for 4 to 6 hours, or until tender and you can see the meat separating from the bone.
Preheat the grill to medium-high heat. Coat the ribs with the barbecue sauce and grill for 15 minutes, turning once, or until the barbecue sauce is charred a bit.



Serve and enjoy!



























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mercredi 17 juin 2015

Forgotten Chicken


Forgotten Chicken
Ingredients
1 lb boneless skinless chicken breasts
2 cups Minute rice (I used brown rice)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of water (use one of the soup cans)
1 tbsp. butter
1 envelope Lipton onion soup mix


Directions
Using the 1 tbsp. butter, butter a 9 x 13 baking pan.
In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.
Pour mixture into buttered pan.
Place chicken breasts on top of mixture.
Sprinkle Lipton onion soup evenly on top of chicken breasts.
Cover pan with foil and place in a preheated oven, 350.
Cook for about 1- 1 1/2 hours, or until the chicken is cooked through.



Serve and enjoy!



























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mardi 16 juin 2015

Jim 'N Nick's Cheesy Biscuits


Jim 'N Nick's Cheesy Biscuits
Ingredients
1 1/2 cups Bisquick
3/4 cup buttermilk
3 Tbps sugar
1/4 tsp vanilla
1 cup cheddar cheese, shredded


Directions
Preheat oven to 425. Stir together all ingredients just until combined. Scoop into a mini muffin pan coated with cooking spray. Bake 12-15 minutes, until golden. Note : I used a medium cookie scoop and got 20 muffins



Serve and enjoy!



























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LOW CARB PIZZA CHICKEN


LOW CARB PIZZA CHICKEN
Ingredients
1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
1 tablespoon pizza sauce
4 slices pepperoni
1 teaspoon butter or oil
2 fresh mushrooms, sliced
2 thin green pepper rings
1 ounce mozzarella cheese, shredded


Directions
Season the chicken with salt and other seasonings; grill. Meanwhile, sauté the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired. Bake at 350º about 10-15 minutes or until hot and the cheese is melted. Serve at once.
Makes 1 serving



Serve and enjoy!



























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lundi 15 juin 2015

Corn Dog Dressing Bake

Corn Dog Dressing Bake
Ingredients
1 cup celery, chopped finely
1 large onion, chopped finely OR 1 heaping cup of sliced green onion (my favorite!)
2 Tablespoons butter or margarine
2 pounds (2 packages) Hot Dogs.
two 8.5 oz. packages Corn Bread Mix (I love Jiffy Brand!)
2 cups shredded cheddar cheese
2 eggs
1 1/2 cups milk
1/4 cup sugar
1 1/2 teaspoons rubbed sage
1/4 teaspoon black pepper


Directions
Preheat oven to 400 degrees Fahrenheit.
In a skillet, combine celery, onions & butter. Saute for 5 minutes. Pour into a large bowl.
cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces.
pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned.
Add the browned hot dog pieces into the celery/onion mixture bowl.
In another large bowl, combine; eggs, milk, sugar, sage, & pepper.
add 1/2 of the hot dog /celery mixture & 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix.
Spread the mixture into a 13x9 backing dish.
Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top.
Bake, uncovered, at 400 degrees for approx 35 min, or until a knife inserted in the center comes out clean.



Serve and enjoy!



























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dimanche 14 juin 2015

SAUSAGE, EGG & CHEESE BREAKFAST ROLL~UPS


SAUSAGE, EGG & CHEESE BREAKFAST ROLL~UPS
Ingredients
5 eggs
1 can (8 oz) refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) Cheddar cheese
Salt and pepper to taste


Directions
Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet.
Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
Bake 15 to 18 minutes or until golden brown.



Serve and enjoy!



























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Tater tot casserole


Tater tot casserole
Ingredients
2 lb - Ground Chuck
1 Onion, Chopped
12 oz - Sour Cream
1can- Cream of Chicken Soup
1can Cream of Mushroom Soup
16 oz - Cheddar Cheese, Shredded
1 large - Bag of Tater Tots


Directions
First Heat a greased pan to medium high. Sautee ground chuck and chopped onion until done, season with salt and pepper, and drain.
Preheat oven to 350°F.
Layer remaining ingredients in a baking dish, reserving Tater Tots. Spread ground beef filling over the top, then spread the Tater Tots over that.
Bake for 1 hour or until brown and heated through.



Serve and enjoy!



























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samedi 13 juin 2015

recipe:Best Salsa


Best Salsa
Ingredients
12 lrg tomatoes peeled and cored
3 bell pepper
3 med. onions
10 cloves garlic
5 to 8 peppers with seeds
chop in processor leave chunky
add 1 tbs chili powder
3/4 c vinegar
2 tbs plain salt
2 small cans tomato sauce
9 tbs Accent salt


Directions
add all together and boil for 30 minutes
put in jars put lids on turn jars over for 30 minutes then flip. the jars with seal as they cool down makes 7 to 9 pints.



Serve and enjoy!



























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Ambrosia/Marshmallow Fruit Salad

Ambrosia/Marshmallow Fruit Salad
Ingredients
1 bags mini marshmallows
1/2 cup sour cream
8 oz. cool whip
1 lb. can fruit cocktail
1 (2 lb.) canned mandarin oranges
Extra maraschino cherries; halved, to liking.
Optional:
1/2 cup coconut
1/2 cup walnuts


Directions
Easy ..... So first mix well. Refrigerate overnight. Makes 1 large family sized bowl.



Serve and enjoy!



























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jeudi 11 juin 2015

Recipe:CROCKPOT PINEAPPLE MOONSHINE



You need :

1 56 oz Can Pineapple Juice
2 Cups Sugar
3/4th liter Everclear Grain Alcohol or Vodka

How to :

Add pineapple juice and sugar to crock-pot.
Cook on LOW for 2 hours with lid slightly ajar.
Allow mixture to cool completely before adding in Alcohol.
Add in alcohol and mix well.
Pour mixture into 4 Quart Canning Jars.
Add lids and rings to jars.
Store in a cool dry place.
ennnjjjjjjjjjjooooooyyyyyyyyyyyyye


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Oven Roasted Sausage and Potatoes.recipe



You need :

1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
1 cup of grated sharp cheddar cheese
i would add in a small amount of Jalapenos, even a few tomatoes..and even roll it up into a flour tortilla,
How to make it :

Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately enjoyyyyyyyyyee


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mercredi 10 juin 2015

Recipe:Roasted Garlic Chicken Puffs!



You need :

1 lb chicken breasts
2 oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions

How to make : 

Cook chicken and shred into fine chunks.

Add minced garlic to cooking chicken and cook until garlic is browned/reduced.

Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.

Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides.

I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.



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Seasoned Chicken, Potatoes and Green beansrecipe




You need :

1.5- 2lbs Boneless Skinless Chicken Breasts
½ lb. fresh green beans, trimmed (about 2.5 cups)
1.25 lb. diced red potatoes (about 4 cups)
⅓ cup FRESH lemon juice
¼ cup olive oil
1 tsp. dried oregano
1 tsp. salt
¼ tsp. pepper
¼ tsp. onion powder
2 garlic cloves, minced

How to :

Start by placing the chicken in the slow cooker in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.
Pour this mixture evenly over the chicken, green beans and potatoes.
Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time. 



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mardi 9 juin 2015

Old fashioned chocolate pierecipe



You need :

1-1/4 cup of sugar
1/2 cup of plain flour
1/4 cup of cocoa
dash of salt
4 egg yolks
2 cups of milk
1/4 cup of butter
1 tsp of vanilla
1-9" pastry shell baked

How to!

Bake pie crust until golden
Combine first 4 ingredients in a sauce pan; set aside.
Combine milk and egg yolks.
Stir milk and egg yolks into mixture; add butter.
Cook over medium heat, and stir constantly until mix thickens and boils.
Remove from heat; stir in vanilla; spoon into pastry shell.
You can put a meringue on top if you want, but this is only optional using the egg whites from eggs used for pie.


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Recipe:Reese’s Peanut Butter Cup Freezer Pie



You need :

1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups of milk
1 8 oz tub of Cool Whip
Reese’s Peanut Butter Cups

How to make it :

In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving .



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Banana Cream Pie



Banana Cream Pie
Ingredients
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 9-inch pie crust, baked
4 ripe medium-size bananas, sliced
Whipped cream (optional)


Directions
Combine the sugar, flour, and salt in a saucepan and gradually add the milk, stirring constantly. Set the pan over medium heat, continue to stir. Bring mixture to low simmer and simmer 2 minutes. Remove from heat and let stand 5 minutes.
Very, very gradually -- drip by drop -- add 1/3 cup of the hot mixture to the egg yolks, beating constantly to prevent the eggs from curdling. Then add the egg mixture back to the hot mixture and cook at the lowest possible simmer, stirring constantly, 2 minutes. Remove the pan from the stove. Stir in the butter and vanilla. Let the mixture cool to baby-formula warm.
Preheat oven to 350 degrees.
Distribute the sliced bananas evenly around the pastry shell. Top with the pudding and bake 15 minutes. Chill.



Serve and enjoy!



























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