Peanut Butter Choclate Pie

Ingredients
1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8-inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions

Step one

Combine butter and peanut butter in a medium, microwave-safe bowl. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until mixture resembles a soft dough. Spread mixture into two prepared pie crusts.

Step two
Mix milk with instant pudding in a small bowl; pour over peanut butter mixture in each crust. Chill until firm.

Step Three
Top pies with whipped topping when ready to serve.

https://www.allrecipes.com/recipe/9342/chocolate-peanut-butter-pie/

Slow Cooker Apple Crisp

Apple Filling:

6 small apples, peeled, cut into 1/2-inch slices (6 cups)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup cold butter, cut into 8 pieces
Ice cream, if desired

INSTRUCTIONS
Step 1
Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.

Step 2
Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.

Step 3
In large bowl, mix 1/2 cup flour, the oats, brown sugar, nutmeg, and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.

Step 4
Serve warm with a scoop of your favorite ice cream.

https://www.pillsbury.com/recipes/slow-cooker-apple-crisp/0606a892-af49-49ed-b206-b1ac9c37b0c4

https://www.allrecipes.com/recipe/177053/slow-cooker-apple-crisp/

Peanut Butter Squares

Bars

• 1 cup Salted butter
• 1 cup Granulated sugar
• 1 cup Light brown sugar
• 2 ½ cups Creamy peanut butter
• 2 Large eggs
• 2 tsp Vanilla extract
• 2 cups All-purpose flour
• 2 cups Old-fashioned oats
• 1 tsp Baking soda
• 1 tsp Salt

Frosting (could use chocolate cake frosting instead)

• ½ cup Salted butter
• 3 cups Powdered sugar
• 4 tbsp Cocoa powder
• ¼ cup Milk
• 2 tsp Vanilla extract

Directions

1. Preheat oven to 350°F. Spray a half-sheet baking sheet (13"x18") with baking spray
2. Beat the butter, granulated sugar, brown sugar, and 1 cup of the peanut butter in a mixer until creamy and light. Add eggs and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
3. Add the flour, oats, baking soda, and salt. Mix just until combined. Spread the peanut butter oatmeal cookie dough into the prepared pan with a spatula. Bake for 15-17 minutes until golden brown around the edges and barely set in the middle. Do not overbake.
4. While the peanut butter oatmeal cookie base is still hot, melt the remaining 1 ½ cups of peanut butter in the microwave in a microwave safe bowl for 1 minute, then drizzle over the top of the bars, spreading it into an even layer with a spatula or knife. Let cool completely until the peanut butter has firmed up. This can be sped up by sticking the bars in the fridge.
5. Make the chocolate frosting by beating the butter, powdered sugar, cocoa powder, milk, and vanilla extract in a large bowl until smooth. Spread in an even layer over the cooled bars, then cut into squares.

https://houseofnasheats.com/lunch-lady-peanut-butter-bars/

Pineapple Salsa

 

1 medium pineapple

1 large red bell pepper

1/2 small red onion 

1 medium jalapeño

1/4 cup chopped cilantro

3 tbs lime juice 

Big pinch of salt 

Dice everything and mix together. Could also add roasted corn or tomatoes. 

Chicken Pockets

Ingredients

• Phillsbury Dough (2 cans of 8 croissants) 
• 1 Can Cream of Chicken Soup
• 1/3-1/2 cup of sour cream
• 1/4 cup of sliced olives
• 1/4 cup of chopped onion
• 1/2 cup of shredded cheese
• Shredded or cubed Chicken
• Other ingredients as desired
• Green onion

Directions

1. Preheat oven to 350 degrees.
2. Mix all of the ingredients (except the dough) in a bowl. 
3. Lay out squares of dough (2 croissants).  
4. Spoon mixture onto dough.
5. Cover with another square of dough.
6. Press a fork around the edges to seal.
7. Bake at 350 degrees for 20-30 minutes or until golden brown.  The bigger the pocket the more time is needed.  Look at dough at the center to see if done. 

Chocolate Peanut Butter Lasagna

Ingredients

Crust:

• 2 ¼ cups chocolate graham cracker crumbs
• ½ cup unsalted butter-melted

Peanut Butter Layer:

• 8oz. brick-style cream cheese-room temperature
• 1 ¼ cup peanut butter (do not use natural or other too runny types of peanut butter)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups Cool Whip-thawed (or homemade whipped cream whipped to very stiff peaks)

Chocolate Pudding Layer:

• 2 x 3.9 oz chocolate instantpudding
• 2 ¾ cups wholemilk

Topping:

• 3 cups Cool Whip (or homemade whipped cream)
• 2–3 tablespoons peanut butter-melted
• Reese’s Pieces
• Reese’s cups-chopped

Instructions

1. To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer whle making the filling.
2. To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer.
3. Whisk together chocolate pudding mix and milk. Spread over peanut butter layer. Place in the freezer for 10 minutes.
4. Spread whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s and Reese’s pieces candies.

https://omgchocolatedesserts.com/chocolate-peanut-butter-lasagna/print/12957/

Cafe Rio Soup - Instapot & Crockpot

My Recipe

Equipment

• Instapot

Ingredients

• 1 onion diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (or more if you like it spicier)
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro finely chopped
• 1/2 lime juiced
• pepper to taste
• 2 boneless skinless chicken breasts (or 1 bottle of chicken)
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil to taste
• pico de gallo
• guacamole
• 2 c. pepper jack cheese
• tortilla strips
• cilantro for garnish
• lime wedges for garnish

Instructions

• In the instapot set to saute, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Add chicken broth, cliantro, lime juice, and pepper to onions.  Put lid on instapot and cook for 10 minutes.  
• In the meantime, combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. If uncooked (not bottled), grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.  
• In individual bowls layer chicken, about 1/3 c. pico de gallo, a scoop of guacamole, and 1/3 c. pepper jack cheese. Ladle about 1 cup of soup directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.