Root Beer Float Pie

Root Beer Float Pie

http://cookiesandcups.com/root-beer-float-pie/#_a5y_p=745986

serves 12

Ingredients

Crust
• 1 1/2 cups graham cracker crumbs
• 6 Tbsp butter, melted
• 1/3 cup sugar
Filling
• 1 (4 serving) package Instant Vanilla Pudding
• 3/4 cup Root Beer
• 1/2 cup milk
• 2 tsp Root Beer Concentrate
• 8 oz whipped topping, thawed
• optional ~ additional whipped topping and cherries for garnish

                                                                      

How to Make

Crust
1. Preheat oven to 350°
2. Spray a 9"pie plate lightly with non-stick spray.
3. Combine graham cracker crumbs, melted butter and sugar in a medium bowl, stir to combine evenly.
4. Press graham mixture in the bottom and up the sides of prepared pan evenly. Bake for 7 minutes. Remove and cool completely before filling.
Filling
5. In large bowl combine pudding mix, root beer, milk and root beer concentrate. Whisk for 2 minutes until mixture becomes thick.
6. Fold in whipped topping.
7. Pour mixture into cooled crust.
8. Chill 8 hours or overnight.
9. Garnish with additional whipped topping and cherries, if desired.
10. Slice when ready serve.

Notes

We like to eat this frozen as well. It slices easier when it's frozen.

Adapted from Taste of Home


                                        MY INGREDIENTS

 

I had already made the crust when

 I remembered to take pictures.

This is a 9 inch glass pie dish

 

 

Mix the milk, pudding, root beer extract

and root beer then fold in the whip topping

 

Pour into the COOLED pie shell.

I covered with plastic wrap and

put it in the freezer over night to set.

This pie was very good and easy to make. I did make the crust also and it really stuck to the pan. I used a glass baking dish and followed the directions exactly. I also served the pie frozen and it tasted just like a Root Beer Float! This is definitely listed as "make it again" in my recipe box!

Better Then Fried Baked Chicken~KFC copy cat recipe

Better Then Fried Baked Chicken~

 This recipe was on my Facebook wall and this is what the author had to say:

" I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin & added fat & calories!"

 This is super easy and you are TOTALLY going to love it!

 Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

 Mix in a Gallon Size Ziploc or Large Bowl:

 1/2 tsp. Salt

 1 T Season All

 3/4 tsp Pepper

 1 c. Flour

 2 tsp. Paprika

 Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

  Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

 Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

 ENJOY!!!

https://www.facebook.com/tina.arnold.7543

I used boneless chicken breasts for this recipe and they were very good. I will definitely make this recipe again. It isn't dead on for KFC like the author states but it is very good. After all KFC says they have 7 herbs and spices and this recipe doesn't...haha

                                         Gather the ingredients
                                    Not in the picture the chicken, milk,
                                  pepper and flour but figured you
                                      knew what they looked like

 

 Take the butter and cut it into several pieces and place in a 13 x 9 baking dish. While the oven is pre heating put the baking dish in the oven and melt the butter. 

Marinate the raw chicken

in the milk for 30 min. or so, place the dry ingredients in a separate zip bag and toss to blend. After the chicken has marinated in the milk take the chicken out of the bag..shake off the access and drop in the bag of flour mixture. Toss to coat then put the chicken in the 13 x 9 baking dish that has the melted butter in it. Bake in the oven at 400 degrees for 20 min. turn the chicken over and bake for 20 more min. or until the internal temperature of the chicken reaches 165 degrees.

                                 Very easy and tasty oven fried chicken.
 

 

S’mores Cookie Bars

http://chocolatechocolateandmore.com/2013/03/smores-cookie-bars/

I found this recipe on Pinterest and thought I would have to try it. The above link will take you to the original recipe and she has pictures there too. don't let this list of ingredients intimidate you. They are very easy to make.

S’mores Cookie Bars

Yield: 16 bars

Ingredients

• 3/4 cup graham cracker crumbs
• 4 tablespoons butter, melted
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup mini marshmallows plus a few extra for the top
• 1 regular sized milk chocolate Hershey Bar

 

 

Instructions

1. Line a square baking pan with parchment paper. Combine graham cracker crumbs and melted butter. Place in bottom of prepared pan and press down to form a crust.
2. Cream 1/2 cup softened butter, add in sugars and cream again till fluffy. Add in egg and vanilla. Mix again. Combine Flour, baking soda and salt, then add to butter mixture. Once all combined, fold in chocolate chips and marshmallows. Spoon Cookie dough on top of cookie crust as evenly as possible. Don't worry about spreading perfectly. Dough will spread as it cooks to fill in any gaps. Bake in a preheated 350 degree oven for about 20 minutes.
3. While bars are cooking, break candy bar into sections and place in freezer. 8-10 minutes before bar is done cooking, sprinkle remaining marshmallows on top, just to decorate. Return to baking for remaining time. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting.

 

 Gather the ingredients to make

sure you have everything you need

 

Mix it all up

 

 Put it in a 8x8 baking dish

 

                                 Bake for 10 minutes then sprinkle some

                        marshmallows on top and bake for 10 more minutes 

                     After it's done baking add the Hershey Bar pieces on top

 

The only hard part about this recipe is waiting for them to cool so you can try them!
UPDATE: These bars baked a lot longer than the 20 min. in my oven. They looked done so Jonathan put the chocolate pieces on top and we waited patiently for them to cool and then when I cut them I realized they were raw! So, I covered the dish with foil so I wouldn't burn the chocolate and baked them and baked them and then baked them some more. Since they were covered in foil I knew they would take longer. SO, PLEASE CHECK FOR DONENESS before you top them with the Hershey bar pieces!! I kept sticking a knife in them and then finally I took them out of the oven and left them covered in foil over night. This morning when I checked them they seemed to be done and they were tasty. They are VERY rich so I would cut them into 16 pieces like the recipe calls for.

 

Chicken Crescent Rolls

Chicken Crescent Rolls

 2 cans of low fat refrigerator crescents ( I only used 1 can~Renee)

 1 can of healthy low sodium cream of chicken soup(26oz)

 1 cup fat free cheddar cheese

 2 boneless skinless chicken breast

 I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

 Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

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This is how I made the recipe. I took 2 smallish (yes, it's a word!) sized chicken breasts and boiled them in a pan on the stove with water and some salt. When they were done they looked so plain that I shredded the meat with 2 forks and then sprinkled some seasoning I had left from one of those  Italian seasoning packets you can get at the store to make salad dressing to add some flavor but you don't have to. You can add whatever seasoning you like. I followed the recipe and rolled these up and put them in the Pam sprayed baking dish with about a Tablespoons worth of shredded chicken in them. You could certainly use chicken from one of those Rotisserie Chickens from the deli at the grocery store to make this recipe even easier to make!

 

I only used one can of regular crescent rolls.

Next time I will use the can that says:"Bigger crescent rolls".

I baked them for about 5 min. then added one can of cream of chicken soup. (not diluted) These baked for about 15 min or so until

the crescent rolls looked almost done.

Then I sprinkled the one cup of Cheddar Shredded cheese on top and baked for about 10 more min. The crescent rolls will look nice and golden brown and not white and doughy. Then you know they are done.

 

 

These were very good. I will definitely make them again. We were very hungry so this was just enough for the 3 of us for one meal.

Cheesy Ham Biscuit Pull Aparts

Cheesy Ham Biscuit Pull Aparts

 1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I used the buttery flavor).

 1 egg   

 2 tablespoons milk

 3/4 cup diced ham

 1/4 cup thinly sliced green onion

 1/2 cup shredded cheddar

 1/2 cup Monterey Jack cheese

 1/2 teaspoon granulated garlic

 

 Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

 

 Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

 

 Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

 

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Pams Casserole

My sister (Pam) is a OB nurse and a Farmers wife. Her 2 boys are grown men now and have wives of their own. Sometimes she cooks for them and this is the recipe they always want her to make for them. She gave me the recipe over the phone and I quickly jotted it down so I might not have it just right but it turned out good!

 

 

 

 The ingredients are: One pound of ground beef (I used very lean ground beef)

                                8 ounces of cream cheese

                                1 can cream of mushroom soup

                                1/4 cup ketchup

                                1/4 cup milk

                                1 small can of biscuits. (these are the ones you find at the store wrapped up in a package of 4

 

 

Brown the ground beef

on top of the stove in a frying pan or skillet

add salt to taste.

Cut the cream cheese into cubes

and add to the cooked ground beef.

Stir until the cheese is melted

and blended with the ground beef

 

 

In a bowl whisk together

the cream of Mushroom soup,

 milk and Ketchup

add to the pan with the beef mixture

and heat it all up

 

Spray a 8x8 baking dish with cooking spray

Put the beef mixture on the bottom

and then bake at 350 for about 20 min.

Remove from the oven

and place the 8 biscuits on top

Turn the oven temperature up to 400

Bake until biscuits are done.

 

 

I put 8 biscuits on top and figured I had made a mistake and she used 2 cans so I squeezed another can on top too but that was wrong. You really only need one can. They expand and would have filled up the whole top. This was another meal I fixed when Denise was here visiting. We really liked it but it was not enough for the 4 of us. I should have doubled the recipe and made it in a 13x9 pan. I figured 1 pound of ground beef would be enough for 4 people but there wasn't enough meat mixture and too many biscuits. I just gave everyone several biscuits and divided the meat mixture up by 4 and hoped everyone got full!  Hubby went looking for more and I had to tell him it was all gone.  Oopsy At least I know he liked it

Thanks for the recipe Pam! We will be having this one again!

 

UPDATE! My sister reminded me this is supposed to be served over rice or egg noodles!

Crock Pot Italian Chicken over Pasta and Lemonade Pie

My friend from childhood was coming to visit and I wanted an easy recipe that I could throw in the crockpot and not have to worry about while we were visiting. I also wasn't sure about what things she would like to eat so I wanted the recipe to be pretty basic. Denise had sent me some recipes that had cream cheese in them so I figured she would like that and most everyone likes chicken so this was my go to recipe.

 

 Crockpot Italian Chicken:

4 chicken breasts,

1 packet Zesty Italian dressing seasoning,

1 8 oz. cream cheese (softened),

2 cans cream of chicken soup;

Cook on low for 4 hours. If sauce is too thick, add a little milk.

 Serve over pasta.

 

My ingredients. I didn't even get to take a picture of the final plate because we were hungry and we ate it all! Oops...teehee I will tell you though that this is a very good recipe and easy to make as you just put everything in the crock pot and let it cook. I softened the cream cheese and mixed it with the soup and the Italian dressing before I added it to the crock pot and the cream cheese was still lumpy but that didn't matter because it melts while it cooks. When we were about ready to eat I made the bowtie pasta on the stove top following the directions on the box and served the chicken on top of the pasta with some Parmesan cheese sprinkled on the top. We has green beans and Garlic Cheese Biscuits with this.

 

Then for dessert I made this Lemonade Pie. I did make this earlier in the day and the recipe said to make it the day before. It was runny so I put it in the freezer for several hours. It was very good frozen. It was tart!

 

"I HAVE MADE this before...and it was YUMMY!!! and I had forgotten about it! only 4 ingredients...and SOOO easy! (and creamy and cold...perfect for those hot summer days!) Make sure to share to your wall so you can find it later!" Someone posted this and it appeared on my Facebook wall~~Renee

Lemonade Pie

 1 (6 ounce) can frozen lemonade (USE HALF OF THE CAN. The ones here are 12 ounce cans)

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container Cool Whip or whipped cream (you need extra to go on top so I would get 2 containers or one larger one~~Renee)

1 graham cracker crust (I buy this all ready made)

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too or pink lemonade. Top with whipped cream or Cool Whip and garnish with lemons.

 http://www.food.com/recipe/lemonade-pie-no-bake-11913

 I found this recipe on Welcome Home

Ok so I just now figured out what my problem was in making this pie!!! Yeah!! If you follow the link on here it will take you to the recipe and you can read the reviews written by others who have made this recipe. One in particular was VERY helpful. She pointed out that the recipe calls for 6 ounce can of lemonade and our cans are 12 ounce! Duh...silly me. That is why my pie shell wasn't big enough and it was way too runny. Oops.

 

My ingredients

(Walmart should pay me for all this advertising huh?)

This is how much mix I had left after I filled my pie shell and it was VERY watery. So, at least I know now that I used twice as much lemonade as I was supposed to. The pie did freeze in the deep freezer and I served it frozen and we all liked it but it was very tart. I figured if I had had extra cool whip to put on top that might have helped. I will make this again....the right way!!