Banana Cream Pie

Crust:
2 cups crushed graham crackers
1/2 cup chopped almonds
2 tablespoons powder sugar
6 tablespoons melted butter

Mix and press into a spring form pan.  Bake at 350 for 10 minutes and let cool completely.

Filling:
3 bananas
1 large package of vanilla pudding
1 small container of whipped cream

Chopped the bananas and cover the bottom of pie crust (after cooled) with half of them.  Spread pudding over the top and spread the remaining bananas over the top.  Cover with whipped cream.  Chill before serving.

When served add other fruits on top.  I used Strawberries and Raspberries and it was perfect!

Adapted from Mel's Kitchen Cafe: Banana Split Cream Pie

Never-Fail Pie Crust (Apple Pie)

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon vinegar

Combine flour and salt in a bowl.  Cut in shortening.  Add mild and vinegar.  shape dough into a ball.  Chill for 30 minutes.  Divide the dough in half.  On a lightly floured surface, roll out each half to fit a 9-in. pie pan.  Fill or bake according to recipe directions.

Hints - When transferring the dough to the pie plate roll it onto the rolling pin and then unroll it while laying it on top of pie plate.

When doing a plaid top start with the longest on the middle top to bottom then the side to side.  Then back to top and bottom then side to side.  This makes it easier to weave the pieces over the top of pie.

When I made it with my apple pie I just had a filling and baked the pie at 350 until the top was lightly brown.  It was really good!

From Taste of Home "Best loved Pies"

Chicken and Rice (pressure cooker)

1 1/2 cup rice
1 1/2 cup water
1 can cream of chicken soup
1/2 pkg of onion soup mix
1/2 chopped onion

Put all of it in the pressure cooker and cook on high pressure for 3 minutes.  When it is done, set the timer for 7 more minutes and keep it on warm.  When it's done move the release valve to relieve pressure.  Let sit for a little while and then enjoy!  Done in 15 minutes!

Chicken Noodle Soup (by Mel)

2 large carrots
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk

Saute carrots, onion, and celery together with a little virgin olive oil.  Once veggies are softened add chicken broth and take it to a soft boil.  Add chicken.

For the noodles add 2 eggs, milk, and flour.  Then more flour until a dough you can roll onto the cupboard.  Cut into strips and add into boiling water.  Noodles will cook and when you taste them and they are not doughy it is ready to eat.  Yummy yummy.  Thanks Mel :)

Sweet n Sour Chicken

From my Sister-in-Law Stephanie DeFilippis

Prep time: 30 min                 Bake time: 30 min

Chicken:
3 lbs chicken, cut into strips
1/2 cup flour
1/2 cup corn starch
2 eggs
garlic salt
vegetable oil

Sauce:
1/4 tsp salt
1 cup water
 3/4 cup sugar
1 tsp chicken bullion in 1/4 cup water
1/2 cup ketchup
1 T soy sauce

Mix flour and corn starch. In a separate bowl, beat eggs.  Dip chicken strips in eggs, then coat in flour mixture.  Fry in oil in a pan on the stove until coating is browned.  Add garlic salt to taste.

Place chicken in casserole dish.  Combine sauce ingredients in a saucepan and cook until thickened.  Pour sauce over chicken.  Bake in oven at 350 for 30 minutes.

Apple Butternut Squash Soup

4 whole apples
5 lbs. butternut squash
1 stick sweet butter
1 med. onion, sliced
6 whole slices of white bread, cubed (weird I know)
8 c. chicken stock
1 tsp. tarragon
salt and white pepper to taste
2 1/2 c. heavy whipping cream

   Peel, core, and chunk the apples.  Peel and chop the squash.  Melt the butter in a deep skillet over a low flame.  Saute the onions, butternut squash, and apples in the butter until they're tender.  Add the bread cubes to the mixture.  Add the chicken stock, tarragon, salt, and white pepper (to taste).  Bring it to a boil, then cover and simmer it over a low flame until the squash and apples are fully cooked (about 5 minutes).  remove the pan from the heat and blend the soup in a food processor until it's almost creamy.  stir in the cream.  Season again with salt and pepper, to taste (if desired).

Hawaiian Haystacks & Enchiladas

Jenn gave me this recipe and so I dedicate this to her :)

3-4 lbs of frozen boneless/skinless chicken tenderloins
1 can cream of chicken with herbs
1 can chicken gravy

Mix soups and pour over chicken in the crockpot... cook on low for 6-8 hours.
Shred before serving.

Serve over rice with cheese, olives, peppers, tomatoes, chives, chow mein noodles, and anything else you want.

With the leftovers:

Mix all the leftovers together and roll up in tortillas.

Bake at 350 degrees for about 45 minutes in a foil covered pan.  Sprinkle with cheese and/or enchiladas sauce before cooking if you want.