RECIPES I PROMISED TO SHARE

A few weeks ago I did the "Random Dozen" and we were asked about our favorite recipes and I shared that Poppy Seed Chicken and Pumpkin Bread were two of my favorites and then for Mike's birthday last week I shared what I was making and I talked about my Chocolate Peanut Butter Pie and was asked to share that as well.   Well, I finally got around to typing them up to share this morning-so here they are.  Hope if you make them you like them as much as we do.

Poppy Seed Chicken

6 chicken breasts (sometimes I use a bag of chicken tenders instead)

1 8oz carton of sour cream

2 cans cream of chicken soup

1 roll (crushed) of Ritz crackers-I use the vegetable ones (more flavor)

2 teaspoons of Poppy Seeds

1 1/2 sticks of melted butter

Boil chicken-cut up into small pieces.  Place in a greased 2 qt. Casserole dish.  Mix sour cream and soup together-pour over the chicken.  Mix crushed crackers and poppy seeds sprinkle evenly over the top

of the casserole.   Pour melted butter over the top.  Bake for 45 minutes to 1 hour at 350.  Until it starts to brown and is bubbly.

Enjoy!  It is yummy-with six in our house I usually double the recipe so we have a little leftovers too.

Pumpkin Bread

3 cups sugar

1 cup oil

4 eggs, beaten

1 can pumpkin (15-or 16 oz can)

3 1/2 cups sifted flour

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 teaspoons nutmeg

2 teaspoons cinnamon

1/2 teaspoon cloves

3 teaspoons pumpkin pie spice

2/3 cups water

Cream sugar and oil.  Adds eggs and pumpkin, mix well. Sift together flour baking soda, salt, baking powder, and all your spices.  Add to pumpkin mixture alternating with water.  Mix well after each addition.  Pour into 2 greased  9X5 bread pans.  Bake at 350 for 1/1/2 hours or until loaves test done in the middle.  Let stand for 10 minutes, remove from pans to cool. 

Chocolate Peanut Butter Pie

1 Chocolate cookie pie crust (I buy mine-you can make them though)

 4 large eggs

1 cup butter softened

8 (1 oz) squares of semi-sweet chocolate

2 cups confectioners sugar

1 cup smooth peanut butter

1/3 cup heavy cream

Heat 6 squares of the semi-sweet chocolate, and let cool to room temperature

Beat the eggs with 3/4 c butter , chocolate and confectioners’ sugar for a FULL 5 minutes.  Mix will be thick and smooth.

In a separate bowl, beat the peanut butter, 1/4 cup butter and cream.

Spoon chocolate filling into the crust.  Swirl peanut butter mixture  on top on the chocolate filling.

Melt last two chocolate squares and drizzle on top of the pie.  Chill for a least 1 hour and serve.

Store in the frig.   I found that it was better if it was in the frig longer like all day before you serve it.

Pineapple Cheese Casserole

3 (15 oz) can of pineapple chunks

2 1/2 cups shredded cheddar cheese

8 tablespoons pineapple juice

8 tablespoons all-purpose flour

1 cup white sugar

1 roll crushed Ritz crackers

1/2 cup butter cut in slices

Preheat over to 350

In a large bowl combine mix the first 5 ingredients together- spoon into a 9X13 baking dish.  Top with crushed crackers and butter slices.

Bake in a preheated oven for 30 minutes