Aunt Lucille's Peanut Butter Pie

When I was growing up at home my Aunt Lucille from Burns, Kansas would come and visit us often staying sometimes a week at a time. She would often bring this peanut butter pie with her when she came or make it while she was at our house. It's now one of our families favorite pies and my brother Jared's absolute favorite. He requests it every year for his Birthday and now when he comes home from college. It's also one of the easiest pies I know to make. Whenever I have to come up with a quick Dessert this is the one I make.

1 baked pie crust
1 Lg. box vanilla pudding mix
3/4 C. Peanut Butter
2 C. Powdered Sugar
1 Carton Cool Whip

Mix vanilla pudding as directed on package. Set aside. Take the peanut butter and powdered sugar and crumble together with a fork. Sprinkle 1/3 of the peanut butter crumbles on the bottom of the baked pie crust. Pour the pudding over that. Then sprinkle more of the peanut butter crumbles on top of the pudding mixture. Top with cool whip and then sprinkle the remainder of the crumbles on top. Keep refrigerated.

Kay Hargrove's Heavenly Lemon Cake

Kay Hargrove shared this recipe with me on facebook. Sounds so heavenly. Looking forward to trying it this afternoon for my Mom's birthday.

1 - (181/2 oz.) lemon cake mix
1 large pkg. instant lemon pudding mix
1 large can crushed pineapple
1 cup sugar
1 carton of cool whip
Coconut
Bake the cake mix according to package directions in a 9 x 12 inch pan.

While the cake is hot, punch holes in it with a knife.

Cook the crushed pineapple and sugar for 5 minutes. Stirring constantly.

Spoon the above mixture over the cake and cool completely.

Prepare pudding mix and beat for at least 4 minutes.

Top the pudding mix on to the cake.

Now refrigerate the cake and allow the pudding to set.

Finally, top with cool whip and add sprinkles of coconut on top.

Sandy's Lean Stew Meat Dish - Crock Pot Recipe

Sandy Burnham posted this Crock Pot recipe to facebook. Sounds wonderful and very easy. Will be trying it very soon.

Lean Stew meat
1 can Cream of mushroom soup
1 pkg. dry lipton onion soup mix
1 small sliced onion

Combine all the ingredients and layer sliced onions on top for a little extra flavor. Put the lid on. Serve over rice or noodles.

Chicken and Rice - Crock Pot Recipe

Another fast and yummy recipe from my Crock Pot Cookbook! This one is perfect for when you are in a BIG hurry!

10 3/4 oz. can cream of chicken soup
10 3/4 oz. can cream of mushroom soup
1 pkg. dry onion soup mix
2 1/2 cups water
1 1/2 cups long-grain rice, uncooked
4 boneless chicken breast
1/4 tsp. black pepper

Combine all ingredients in slow cooker. Cook on low 5-6 hours. Stir occasionally. (note: I was gone all day and didn't stir it occasionally and it turned out great)

Chicken with Dried Beef and Bacon -Crockpot Recipe

Brad got me this awesome Crock pot Recipe book for my 31st Birthday so I pulled out my crock pot that's been stuck in the closet for years and decided to try some recipes out. I found out that the crock pot is a working woman's best friend! Most of these recipes take only 5-10 minutes preparation time. I dump my ingredients in the pot in the morning and come home at 5pm to a house that smells like I've been home cooking all day and a wonderful warm meal. It's wonderful!!!

4-6 slices bacon
8-12 slices low-sodium dried beef, divided
4-6 boneless, skinless chicken breasts, divided
10 3/4 -oz. can low-fat, low sodium cream of mushroom soup
1 cup sour cream

Microwave bacon on high for 2 minutes, until bacon is partially cooked. Absorb the bacon fat with some paper towels.

Line cooker with half the slices of dried beef.

Wrap a slice of bacon around each chicken breast and place the first layer of chicken into the slow cooker. Cover first layer of chicken breasts with the remaining slices of dried beef. Add second layer of chicken.

In a mixing bowl, combine soup and dried beef. Cover and cook on low 7-8 hours, or on high 3-4 hours.

Serve over cooked noodles or rice.

Crisp Garlic Chicken (Fast & Easy)

This recipe comes from one of my favorite cookbooks "Busy Mom's Favorites" and is perfect when you need something quick and easy. Last night I made it and served it with Sweet Potato Fries.

1 tsp. minced garlic

1/4 cup olive oil

3/4 cup Garlic Seasoned breadcrumbs

1/4 cup grated parmesan cheese

1/4 tsp. pepper

Garlic Salt to Taste

4 (6 oz.) chicken breast

Preheat oven to 425. Combine garlic and olive oil in a small microwave-safe bowl; microwave at High 30-45 seconds or just unti warm.

Combine breadcrumbs, cheese and seasonings in a shallow dish. Dip chicken in warm olive oil; dredge in breadcrumb mixture. Place chicken on a lightly greased baking sheet.

Bake at 425 for 20 to 25 minutes or until chicken is golden.

339 calories (36% from fat)

Frosted Banana Bars (Brad's Favorite)

These are Brad's absolute favorite dessert besides a good ole ooey gooey chocolate cake. Brad always eats a banana in the morning for breakfast and when he gets a craving for this cake he lets 3 bananas get really ripe and leaves them on the counter for me and I know it's time to make these bars for him again.

1/2 cup butter or margarine (softened)
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (3)
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
pinch of salt

FROSTING:
1/2 cup butter or margarine (softened)
1 pkg. (8 ounces) cream cheese (softened)
4 cups confectioners sugar
2 tsp. vanilla

In a mixing bowl, cream butter and sugar. Beat in eggs, banana and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners sugar and vanilla; beat well. Spread over bars. Makes 3 dozen.