dayily posted
When I made this the last time, I thought I would do it in my Kitchenaid mixer, and not drag out the food processor. The cream cheese and the peanut butter didn't want to cream together, and I thought I ruined the recipe. It was really crumbly looking. I went ahead and started to fold in the Cool Whip anyway... and it all came together fine in the end. You could use real whipped cream if you want to go to the trouble. I would not use chunky peanut butter. It ruins the smooth texture of the pie.
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Peanut Butter Pie
8 oz. Cream Cheese, softened
1 cup peanut butter
2 cups confectioners sugar, sifted
8 oz. carton Cool Whip, thawed
2 (store bought) graham cracker or chocolate cookie crust pie shells
Using food processor, blend cream cheese with peanut butter, then add in confectioner sugar. Turn out into bowl, and fold in Cool Whip, a little at a time. Divide between the two pie shells. Decorate with shaved chocolate, mini chocolate chips etc. if desired. Refrigerate several hours until firm. Serve cold.
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Here is another recipe I have made for at least 30 years. My adaptation of a recipe from Better Homes and Gardens Favorite Ways with Chicken.
I always serve this with hot buttered rice.
Chicken, Vegetable and Orange Juice Bake
1/2 cup all - purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon paprika
1- 3 lb chicken cut up, or 4 chicken breast halves, or 6 to 8 chicken thighs
1/4 cup vegetable oil
1 jar whole small onions (usually about 15 oz - I think?) - or 1 to 1-1/2 cups thawed frozen whole onions
1 cup coarsely chopped carrots
1 3 oz can mushrooms, drained
2 tablespoons brown sugar
3/4 teaspoon ground ginger
2 cups of orange juice (or 2/3 cup of frozen concentrate and 1-1/2 cup water to make 2 cups)
Heat oven to 350. Combine first 4 ingredients in paper or plastic bag, add chicken 2 or 3 pieces at a time, shake. Reserve remaining flour mixture. In large skillet, brown chicken pieces in hot oil. Remove chicken to 2 quart casserole, top with carrots, onions, mushrooms.
Blend 3 tablespoons of reserved flour with brown sugar and ginger and stir into drippings in skillet, stir to make smooth paste. Add orange juice slowly, cook and stir till smooth and bubbly. Pour over chicken and vegetables. Cover. Bake at 350 for 1-1/4 hours or until chicken is cooked through.
