Sweetest Saturday-Peanut Butter Meringue Pie

Ah..desert. I love to bake so I thought that I would share my desert recipes with you each week. A new one every Saturday!

Peanut Butter Meringue Pie-

My aunt has been making this pie for as long as I can remember. It's so rich and soooooo good.

1 c. powdered sugar
1/2 c. creamy peanut butter
1 pie crust, frozen pet ritz deep dish, baked
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk, skim
3 large eggs, separate out yolks
2 Tbsp. margarine
1/2 tsp. vanilla
1/4 tsp. cream of tartar

Combine powdered sugar and peanut butter; mix with a fork until mixture resembles coarse meal. Spread most of the mixture (3/4 of it) in the baked pastry shell; set remainder aside.

Mix sugar, cornstarch and salt in large saucepan then combine with cold milk and margarine.
Cook over medium heat until mixture is hot. Lightly beat egg yolks.
Mix some of the hot mixture in to the egg yolks to temper them, then add egg yolk mixture to mixture on the stove.
Continue to cook over medium heat until mixture thickens.
Remove from heat immediately.
Stir vanilla into hot mixture and pour pudding over peanut butter mixture in your baked pie crust.

Beat egg whites and cream of tarter with mixer until soft peaks form; sweeten with 1 teaspoon sugar and beat until stiff. Spread over filling. Sprinkle your reserved peanut butter mixture over meringue.

Bake at 325 F for 20 minutes.

Cool before serving. (Best if cooled at least 4 hours in fridge)

Makes 1 9-inch deep dish pie.

Chicken Fried Rice

Okay, I'm late in posting this..lol. Sorry! Monday was a rather bad day for us. I would ask that you all keep us in your prayers please. We're going thru something right now that only God can help us fix.


Now! Onto the regular posting!

Today's decluttering went quite well. In the bathroom I cleaned out the medicine cabinent getting rid of all expired meds and compressing double bottles into one etc. Also cleaned out my drawer of junk..lol. Got a half of a 13 gallon trash bag out of the bathroom.

Onto the Master bedroom...it was scary. I literally mean it scared me. :D Anyhow, I got all laundry that was sitting around put away nice and neat, got the bed moved and the dresser moved and the entire thing spic and span. Took out 2 bags of old clothes or ones that no longer fit DH or myself.

Onto Mmmm-Monday!

Today's Mmmm moment is homemade Chicken Fried Rice! YUMMY!

• 3 tablespoons vegetable oil, divided
• 3 eggs, beaten
• 3 cups cold cooked white rice
• 2 cups chopped cooked chicken
• 1/2 cup sliced celery
• 1/2 cup shredded carrot
• 1 cup frozen green pea, thawed
• 2 green onions, sliced
• 1-3 tablespoon soy sauce

  Directions:

1. To cook chicken-wrap tightly in foil (making sure to seal the ends -- you want it completely wrapped) and bake on a baking sheet @ 350 for 35-40 min or until no longer pink. No seasonings needed. The foil keeps the juices in with the meat resulting in a VERY moist piece of chicken.

2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat

3. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.

4. Put remaining 2 tablespoons of oil in the wok and turn heat up to high.

5. Stir in rice until each grain is coated with oil.Stir in chicken, celery, carrot, peas and green onions.

6. Reduce heat to medium, cover and allow to steam for 5 minutes.Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

7. **NOTE: The rice used in this HAS to be cold. I fix mine in the morning and then leave it in the fridge until dinner time.

Enjoy! Tomorrow is Timeless Tuesday! I love all things vintage so on Tuesday's we're gonna explore that love! Hope to see ya'll!

Recipe-Chicken Fried Steak

Chicken Fried Steak w/white Gravy.

So yummy. We had this for dinner tonight. Yummo!

4 boneless, skinless chicken breast (save some cash and buy bone in and cut skin and bone off yourself)

38 saltine crackers (1 sleeve), crushed

1c flour

1 pinch cayanne pepper (optional)

1/2t garlic powder

1/2t baking powder

3/4c milk

2 large eggs

1 1/2c veggie oil

Season chicken breast with pepper. In a bowl, combine flour, garlic powder, baking powder, and saltines. In another bowl, whisk eggs and milk together.

Dredge chicken in the flour mixture then in the egg mixture, then AGAIN in the flour mix. Heat oil to 360 degrees. Fry one side of chicken for 3-5 minutes, flip and fry the other side until golden brown or until done.

Cover tightly with foil until gravy and rest of meal is done.

White gravy

2T drippings from chicken

1/4c all purpose flour

3c whole milk (2% works fine)

salt and pepper to taste

Add flour to drippings and cook until light brown and smooth. Slowly whisk in milk and cook until thickened. Add salt and pepper to taste.

Serve over chicken fried steaks.

Oh Yum! Homemade Oreo's!

These are so tasty! Bet ya can't eat just one! Lol. I have pics of them when they are done, but I didn't think to take any while I was making them.

Homemade Oreo's

Wafers-

1 1/4c all purpose flour
1/2 c unsweetened dutch process cocoa
1t baking soda
1/4t baking powder
1/4t salt (omit if using salted butter)
1 to 1 1/2 c sugar
1/2c plus 2 tbl (1 1/4 stick) unsalted butter, room temp.
1 large egg

Filling:

1/4c unsalted butter (I used salted and it turned out fine)
1/4c veg shortening
2c powdered sugar, sifted
2 tbl vanilla extract

Preheat oven to 375 degrees.

Mix flour, cocoa, baking soda, baking powder, salt, and sugar throughly.

On low, add butter and then egg.

Mix until dough comes together and forms a mass. (I thought I had done something wrong..for a while, it resembles corn meal, but keep mixing, lol...it will come together.)

Drop by rounded tsp, 2 in apart on wax paper covered cookie sheet. Slightly flatten.

Bake 9 minutes. Less if your oven runs hot.



Filling:

Add butter and shortening to bowl,

slowly add in sugar and vanilla.

Beat on high until firm.

***NOTE**** I had to add a small (like 1/8 c ) amount of milk to get mine to work right. Try it w/out then use your best judgement as to whether you need to add some or not.

Assembly:

Spread cream on one cookie, then top with another.

Recipe makes 25-30 cookies.






























Happy Baking!

Chicken Noodle Soup! Wow!

So I made the chicken noodle soup last night..WOW!

Here's the recipe, gotta try it out!

• 1 tablespoon butter
• 3 carrots, chopped or sliced
  
• 3celery ribs, chopped
• 1/2 cup onion, chopped ( I did not have onion, so I added 1/4tsp onion powder)
  
• 2garlic cloves, minced
• 3 (32 ounce) boxes chicken broth (or 2 of the big ones from swanson)
• 1 bay leaf
• 2 16 oz bags homestyle noodles (from the freezer section, I use Reames)
• 1/4 teaspoon celery seed (the original recipe calls for this, but I forgot it and couldn't tell any difference).
  
• 1/4 teaspoon thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon seasoning salt (aka Season All)
  
• 1 teaspoon all purpose seasoning (I use Spike)
• 1 tablespoon fresh parsley (I used 2 spigs chopped up)
  
• 1/2 of a whole chicken, meat only (I keep the chunks big)(cooked mine in crock pot)
  

Directions

1. 1

   In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.

2. 2

   Add broth and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.

3. 3

   When boiling, remove lid an drop in the noodles, chicken and seasonings. Give it a good stir and leave the lid off.

4. 4

   Boil on med-high for 25 minutes.
5. After 25 minutes, lower heat to get a good simmer. Simmer for 20-30 minutes. Remove Bay leaf and serve.
   
   YUMMY!! YUMM!
   

Bean and Bacon Soup recipe

1 lb dried navy beans (Soaked in water overnight or quick soak method)
6 slices bacon, from butcher chopped in pieces (thick slices)
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup choppeed onion
5 cups chicken stock or beef stock
celery salt
pepper


Cook bacon in soup pot till browned but still limp.

Remove bacon from pan and reserve two tablespoons bacon fat.

Cook carrots,onions, and celery in bacon fat over medium heat till soft.

add beans and broth to soup pot with bacon and veggies.

Bring to boil and turn heat down to simmer for 1/1/2 hours. (you may not have to cook it this long)

Season with celery salt and pepper and serve with crusty bread and butter.

Yummy Carrot Cake

Dh's b-day is Sunday so I am making a carrot cake for him again this year. His fav...

Thought I would share my recipe here with you all.

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 tsp. vanilla


Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.

With mixer running on low speed, slowly add the flour mixture.

Blend in vanilla, carrot and pecans.

Pour batter into a well greased 8 x 12 inch pan.

Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.

When cake is cool, spread with cream cheese icing, below.

Note: Chopped peanuts or walnuts may be substituted for pecans.

This is such a yummy cake...

Here's the Cream Cheese frosting recipe I use with it.

• 8 ounces cream cheese
• 1/4 cup butter (1/2 stick)
• 1 lb powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 3 tablespoons milk or cream, enough to aid in spreading consistency

Blend softened cheese and butter in mixer.Blend and whip in the sugar and vanilla. Beat in enough cream to arrive at the right spreading consistency.

So yummy....

First day of eating the menu plan-and Mama's Easy Chili Recipe

So chili night went off without a hitch. Yum-O! Took me forever to figure out a chili recipe that didn't taste like tomato soup with beans...lol. If you are interested, here it is. **Note: It is bean heavy.

2 cans tomato sauce
2 cans chili beans
1 can kidney beans (dark or light, your preference)
1 can diced tomatoes
2 lbs ground beef
1 pkge McCormick mild chili seasonings
1 pkge McCormick Tex Mex chili seasoning
1/4-1/2 cup salsa (your preference on kind and flavor)
a little amount of water

Combine sauce and beans in large pot and set to cook on med/low. Brown ground beef and drain almost all of the grease off..leave about 1 tsp in skillet. Add salsa and cook on med for 2 to 3 minutes. Add seasoning packets to the meat. This is important..this is how it gets it flavor. Add the water. I don't know how much because it really depends. You want the meat mixture to be wet, but not sopping. It should turn a dark brownish color and should hold together pretty well when there is enough water in it. Like I said, you don't want it dripping wet, but you don't want it dry either. Cook the seasonings into the meat for 2-3 minutes, then slowly add into tomato mixture. Add by serving spoonful, stirring the mixture well after each. Your tomato mixture will turn a dark reddish, brown color. Bring to a rolling boil, then reduce heat and simmer for 20 minutes or until seasonings are mixed in well. Make sure to stir often.

Note: It does have some kick to it, but its not real overwhelming. My 4 year old ate it with no problem. If you like extra kick add some green chiles to it. My husband loves it, even with it being as simple as it is. I am seasoning challenged..lol, so thats why I use the McCormick packets.

Now..the cornbread...lol...taste like Jiffy...lol

• 2/3 cup all purpose flour
• 1/2 cup yellow cornmeal
  
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 egg
• 1/3 milk, plus a little extra if its too thick

Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone <---I could not get the lumps out, so I went ahead with the recipe and made sure it was smooth after adding the egg and milk, turned out great anyhow. Combine mix with egg and milk, mixing well until smooth. Spray 8x8 baking dish with cooking spray and bake at 400 degrees F 15-20 minutes or until done. I doubled the recipe and used a glass 9x13 pyrex dish and it turned out fantastic...not too thin, not too thick.

Also, I put in the part about the extra milk. Made up the way it was, it was waayyy to thick to bake right. I added probably (didn't look) 2 tsp of extra milk, maybe 3 to the batter and mixed in it well. It made it the right consistency and helped it turn out the way it did.

OH MY! You have to try these biscuits!! (buttermilk biscuits)

4 cups all purpose flour (I used bread flour and oh my!)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chilled vegetable shortening or butter, cut into small chunks*
2 cups buttermilk**

* The vegetable shortening or butter must be very cold

** If you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.

Preheat oven to 450 degrees F

In a large bowl, sift together flour, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in vegetable shortening or butter until particles are the size of small peas. Make a well in the center of the ingredients. Add milk, all at once, into the well; stir just until dough sticks together and is free from sides bowl.

On a lightly flour surface, knead dough gently about 10 to 15 times (do not over knead or the biscuits will be tough).

Gently roll or pat dough to 1-inch thickness. Cut with a floured 2- or 3-inch biscuit cutter or a drinking glass that has been dipped in flour. Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. Prick biscuits with a fork.

NOTE: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.

Bake 5 minutes; reduce oven to 400 degrees F. and bake another 8 to 10 minutes or until golden brown. Remove from oven and serve warm.

Makes 15 biscuits.

Courtesy of Linda

Taco Bake

So here's how this came about. In June of 2008, my brother in law and his family were coming to visit us. Me, not thinking, didn't prepare a meal plan since I figured they'd be eating on the road. Well an hour from our house, they called and they were hungry! LOL I needed something that would feed a small army, our 5 and their 4...
So...after taking stock of what I had I came up with this. Little did I know that it would turn into a staple at our house. It's very kid friendly and VERY easy to play around with. I think that's why I like it so much!

2 lbs ground beef
3-4 cups nacho cheese flavor Doritos, crushed
4-6 flour tortillas
16 ounces shredded cheddar cheese or mexican cheese
2 (1 1/4 ounce) packages taco seasoning
1 (10 ounce) can refried beans
8 ounces sour cream
8 ounces salsa
shredded lettuce
tomato
any other taco toppings you like

Preheat oven to 350 degrees.

Crush Dorito Chips.

Brown ground beef and drain, making sure it is crumbled well. Add in taco seasonings according to directions on packets.

Spray 9x13 baking pan with cooking spray.

Lay down 2 tortillas to cover bottom of pan. You may have to rip them to make them fit.

Add a layer of ground beef and then a handful (or more if you choose) of shredded cheese onto meat.

Add a layer of crushed dorito's onto cheese.

Repeat until you reach the top of the baking dish, ending with a layer of chips. Depending on how big my chunks of meat are, I can get 2 or 3 layers into a baking dish.

Cover with foil and bake at 350 for 20-30 minutes, or until cheese is bubbly.

Remove from oven and let sit 5 minutes. Warm refried beans and spread on top of "casserole."

Finish by spreading sour cream, salsa, shredded lettuce and whatever other toppings you like onto the dish.

I always like to garnish is with a light layer of chips onto the top of it after I am done layering.

Note: Cheese and chip amounts are estimates. I usually end up using 2 bags of cheese, but it really is in how much you put into each layer. The same applies with the chips.

Simple White Gravy

2 tablespoons drippings, from meat you are cooking
1/4 cup all-purpose flour
3 cups whole milk (2% works fine)
salt and pepper

Add flour to drippings and cook until light brown and smooth. Slowly whisk in milk and cook until thickened. Add salt and pepper to taste.

This is a very versatile gravy base. It can be played with so that it suites whatever meal your eating.

Green Bean Casserole

1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1/8 teaspoon black pepper
1 tsp Worchestershire Sauce (you can also use soy sauce if you prefer)
2 (14 1/2 ounce) cans cut green beans, drained
1 1/3 cups French-fried onions (French's)


Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.

Stir in beans and 2/3 cup fried onions.

Bake at 350°F for 30 minutes or until hot.

Stir.

Sprinkle with remaining 2/3 cup fried onions.

Bake 5 more minutes or until onions are golden.

Sweet Cornbread

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten


Heat over to 400 degrees Fahrenheit.

Grease 8-9 inch square pan.

Combine dry ingredients. ****Stop here if you want to store the mix or if you're making a recipe that calls just for cornbread mix.****

Stir in milk, oil, and egg until moistened.

Pour into pan.

Bake 20-25 minutes or until golden brown.

Macaroni and Cheese

This recipe was said to be President Reagen's favorite mac and cheese. I know we sure like it!

1/2 lb macaroni
1 teaspoon butter
1 egg, beaten
1 teaspoon salt
1 teaspoon dry mustard
3 cups sharp cheddar cheese, grated
1 cup milk, plus a couple of tablespoons if needed.

Boil macaroni in water until tender and drain thoroughly.

Stir in butter and egg.

Mix mustard and salt with 1T hot water, and add to milk.

Add cheese, leaving enough to sprinkle on top.

Pour into buttered casserole; add milk, sprinkle with cheese.

Bake at 350°F for about 45 minutes or until custard is set and top is crusty.

Your Very Basic Bread Stuffing

2 cups dry bread cubes
1 cup chopped onion
1 cup chopped celery
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon poultry seasoning
1/2 teaspoon sage
1 cup melted real butter (not margarine)
1/2-1 cup hot chicken broth or turkey broth, to moisten

Combine bread, onion, celery and all seasonings.

Add melted butter.
Toss gently to mix.
Add hot broth to moisten to desired consistency (but be careful NOT to make it soggy.)

Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes.

Do not let the top get too crispy. If it starts to, cover it with foil.

Mashed Potatoes

5 lbs potatoes, peeled (9 large)
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 teaspoons onions or garlic powder
1 teaspoon salt
1/4 teaspoon pepper
2-4 tablespoons butter
butter, for greasing pan
butter, to melt on the mountain at serving time


Quarter the spuds, cook in salted water until tender (25-30 min?), drain well, and mash.

Add remaining ingredients, mixing well (I use my KitchenAid mixer).

Butter a large casserole dish, spoon spuds into the pan, smoothing off the top.

Bake at 350 for 30-45 minutes OR zap in the microwave until heated through.

SERVE: Stir, then spoon into a lovely LARGE bowl, add a dollop of butter at the top of the mountain.

NOTE: These can be made up to a week ahead of the time they're needed and then reheated.

Corn Pudding

Okay, I know what you're thinking. Prolly the same thing I did when I first heard of it. Corn Pudding? Wait. Corn. Pudding.

LOL Yes.

And it's delicious.

1/2 cup butter
1 egg
1 cup sour cream
1 (8 1/2 ounce) box Jiffy cornbread mix
1 (14 1/2 ounce) can creamed corn
1 (14 1/2 ounce) can whole kernel corn, drained

Melt butter in a casserole dish.

Mix in egg and then all remaining ingredients.

Bake at 350 degrees for 1 hour.

Easy Dinner Rolls

These are FANTASTIC! They taste just like they came from a professional bakery! Try them, you'll won't regret it.

1 cup water (110 degrees F)
2 packages yeast (Do not use the quick rising in this recipe)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 1/4 cups flour

1. Combine water and yeast in lg bowl; let stand for 5 minutes.

2. With wooden spoon, stir in butter, sugar, eggs and salt.

3. Add flour, 1 cup at a time and beat in as much as you can.(you will probably be able to use all the flour)
   

4. Cover and refrigerate for at least 2 hours, or up to 3 days.

5. Grease a 13x9 baking pan.

6. Turn dough out onto floured surface.

7. Divide into 24 equal pieces.

8. Roll each piece into a smooth round ball.

9. Place in rows in prepared pan.

10. Cover and let rise for 1 hour; until doubled.

11. Heat oven to 375*.

12. Bake until golden brown, about 17 minutes.

Southern BBQ Sauce

1/4 cup molasses
1 cup ketchup
1/2 cup brown sugar
4 teaspoons liquid smoke
1/2 teaspoon onion salt
1/2 cup vinegar
2 tablespoons vinegar
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder

Combine all ingredients in a sauce pan and simmer on low heat for 30 minutes.

Lemon Meringue Pie

1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 dash salt
1 1/2 cups hot water
3 slightly beaten egg yolks
1/2 teaspoon grated lemon, rind of
2 tablespoons butter or margarine
1/3 cup lemon juice
1 9 in.baked pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar

Combine first 4 ingredients; Blend in water.

Bring to boiling over high heat;stirring constantly.

Reduce heat to medium;cook and stir 8 minutes more.

Remove from heat.

Stir small amount hot mixture into egg yolks;Return to hot mixture.

Bring to a boil over high heat,stirring constantly.

Reduce heat to low;cook and stir 4 minutes longer.

Remove from heat.

Add lemon peel and butter.

Stir in 1/3 cup lemon juice.

Cover entire surface with clear plastic wrap;cool 10 minutes.

Pour into cooled pastry.

COOL.

Beat egg whites with 1 teaspoon lemon juice till soft peaks form.

Gradually add 6 Tablespoons sugar,beating till stiff peaks form and sugar is dissolved.

Spread over filling,sealing to edges of pastry.

Bake at 350 12 to 15 minutes.

Cool.