This is a FAVORITE in our house!!!!!
1 1/2 cups skim milk
1 pkg sugar free chocolate pudding mix
1 8 oz carton cool whip, thawed (fat free)
1 chocolate pie crust (8 to 9 inches)
1 cup plus 2 Tbl chopped peanut butter cups
1. Whisk milk and pudding for 2 min
2. Let stand for 2 min or until soft set
3. Fold in one cup chopped peanut butter cups
4. Fold in cool whip
5. Spoon into crust
6. Cover and freeze for 6 hours overnight
7. Remove from freezer 15-20 minutes before serving
8. Garnish with peanut butter cups
** Feel free to substitute to fit your occasion or taste...
examples - At Christmas I used White chocolate pudding and crushed candy canes
- try Butterscotch pudding and crushed butterfingers
the possibilities are endless....
March 22, 2009
Wild Rice
All good recipes come from somewhere... Thanks Tanya!!!
1/2 cup wild rice (rinsed)
1/2 cup brown rice (not instant)
8 oz mushrooms - canned or fresh
1/2 c. salted sunflower seeds
3 Tbl chopped green onions
1 bay leaf
1 tsp worcestershire sauce
3 cups chicken broth
1/4 cup butter
Mix all ingredients. Bake covered at 325 fro 2 hours.
1/2 cup wild rice (rinsed)
1/2 cup brown rice (not instant)
8 oz mushrooms - canned or fresh
1/2 c. salted sunflower seeds
3 Tbl chopped green onions
1 bay leaf
1 tsp worcestershire sauce
3 cups chicken broth
1/4 cup butter
Mix all ingredients. Bake covered at 325 fro 2 hours.
Pad Thai
This has a lot of ingredients - but it is a great meal!!! Even Abby likes it!
3 cups cooked rice noodles (6 oz dry)
5 Tbl Soy Sauce
2 Tbl Peanut Butter
1 Tbl Brown sugar
3 Tbl Peanut Oil (I use Olive Oil)
3 eggs beaten
6 green onions
1 1/2 tsp crushed red pepper (I leave this out & Rion adds it to his plate)
1 lb chicken breast - diced
1/3 c cider vinegar
1 1/2 c. chopped peanuts
1 lb bean sprouts
3 cloves garlic - minced
1 c. cilantro - chopped
lime wedges
1. Cook noodles according to package directions - rinse and set aside.
2. Combine soy sauce, peanut butter, & brown sugar in bowl. Mash to become paste and set aside.
3. Heat skillet with 1 Tbl oil, get hot, and add beaten eggs.
4. Cook eggs until dry - set aside in a bowl
5. Heat skillet with 2 Tbl oil, add green onions, bean sprouts, garlic, and red pepper. Fry 1 minute
6. Add chicken, fry until done, add noodles & combine as much as possible for 5 minutes.
7. Add peanut butter paste and vinegar
8. Stir and cook several minutes
9. Stir in egg and cilantro
10. Serve immediately with chopped peanuts, lime, and bean sprouts
3 cups cooked rice noodles (6 oz dry)
5 Tbl Soy Sauce
2 Tbl Peanut Butter
1 Tbl Brown sugar
3 Tbl Peanut Oil (I use Olive Oil)
3 eggs beaten
6 green onions
1 1/2 tsp crushed red pepper (I leave this out & Rion adds it to his plate)
1 lb chicken breast - diced
1/3 c cider vinegar
1 1/2 c. chopped peanuts
1 lb bean sprouts
3 cloves garlic - minced
1 c. cilantro - chopped
lime wedges
1. Cook noodles according to package directions - rinse and set aside.
2. Combine soy sauce, peanut butter, & brown sugar in bowl. Mash to become paste and set aside.
3. Heat skillet with 1 Tbl oil, get hot, and add beaten eggs.
4. Cook eggs until dry - set aside in a bowl
5. Heat skillet with 2 Tbl oil, add green onions, bean sprouts, garlic, and red pepper. Fry 1 minute
6. Add chicken, fry until done, add noodles & combine as much as possible for 5 minutes.
7. Add peanut butter paste and vinegar
8. Stir and cook several minutes
9. Stir in egg and cilantro
10. Serve immediately with chopped peanuts, lime, and bean sprouts
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