Quick 'n' Easy Peanut Butter Chocolate Candy Pie

I saw this recipe on a calendar by Taste of Home and knew I would have to try it.

5 SIMPLE INGREDIENTS!!!!

(How could you possibly go wrong?)

Not long ago, my husband's siblings got together.  Hubby is the 5th of 10 children - 2 passed at a young age, and both parents were deceased before the age of 50. This group is close knit and they appreciate each other and the gift of life itself.

These local siblings love to get together a few times a year.  It's always a great night of fun, hilarious laughter, game-playing (Outburst!!), reminiscing and of course food.  (We ARE Baker's after all!)

I had had a busy day that day, and so I needed to make something quick to take along. (Beside my yummy egg salad sandwiches).

I had leftover peanut butter cups from cookies I'd made for a bake sale, so this was a great way to get them out of the pantry, and not (have) to eat them all myself!

This pie whips up in just a few minutes and only has to chill 15 minutes before cutting.

I know this is going to be a go-to dessert for me whenever I'm in a rush.

And everyone loved it.

I changed this up a little by doubling the pudding amounts, because I wanted a thick(er) pie.

PEANUT BUTTER CHOCOLATE PIE 

1 pkg. (6 ozs) mini peanut butter cups
1 cup cold milk
1 4-serving size instant chocolate pudding mix (I used sugar free...
(I know....there's candy in this pie, but it still cut back on the sugar...and you could use sugar free candy if you wanted - Reese's now makes sugar free peanut butter cups) 
1 8 ozs. tub frozen whipped topping, thawed
1 chocolate crumb crust (8")

Cut four peanut butter cups in half; coarsely chop remaining cups and set aside.  In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set.  Fold in whipped topping.

Fold in chopped peanut butter cups.  Spoon into crust.  Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before cutting.

Yield: 8 servings.

THIS IS WHAT I DID: I mixed 2 sm. pkgs. of pudding with 2 cups of milk; folded in whipped topping. Before adding candies, I took out 1 cup of pudding (for later) then poured the candy-laden pudding into the crust.

Something to remember...sugar free pudding has a softer set

Linked to Melt in Your Mouth Monday
                    Sweets for a Saturday

Slow Cooker Chicken Mess

I was excited to find this (another!) delicious recipe from Lark's Country Heart.  She posts recipes weekly at a Lincoln County Central website.  See the recipe here.

This dish is easy and wonderful. As Lark says, this is what she would call a 'pantry meal' as you should have what you need in the pantry to make it - besides the chicken.

I love easy meals like this one!

And as you already know, I love cream cheese too.  For me, this is a fantastic combination of flavors.



This dish reminds me of poppyseed chicken, so I added the almonds on top.  I also served it over chicken flavored rice, just because I had a box that needed to be eaten. 

It was wonderful!

SLOW COOKER CHICKEN MESS

4 skinless, boneless chicken breasts, cut into bite-sized pieces

1 (8 ozs) sour cream

1 (10.5 ozs) can of cream of chicken soup

1/2 c. milk or water

1/4 c. finely diced onion

1 c. sliced fresh mushrooms (I used canned)

2 Tb. margarine

1 (8 ozs) cream cheese, cut into small cubes

salt & pepper to taste

4 c. cooked rice

Saute onions and mushrooms in butter until tender. Place chicken, sour cream, soup, milk and seasonings into slow cooker. Add sauteed veggies.  Stir until well coated. 

Cook on high for 4 hrs. or low for 6 hrs.

When there's 45 minutes of cooking time remaining, stir in cream cheese cubes.

To serve place cooked rice on plate and top with chicken mixture, then sprinkle with nuts if desired.

Linked to Whatcha Crockin' Wednesday

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*Note: you can use cooked noodles in place of rice if desired.

Linked to Whatcha Crockin' Wednesday

Kansas Cucumber Salad

credit: La Grande's Farmer's Market

Tis the season for fresh veggies...

and this is my favorite thing to do with cucumbers.

We found them recently on sale for 50 cents each - and they were large ones!

Hope you enjoy this quick and easy salad.  We eat it up quickly.  I also love serving it on top of fresh chopped tomatoes. The sauce goes great with that combination.

I've been making this recipe for many years, and think I found it in a Taste of Home magazine.  

Enjoy every crunchy bite!

KANSAS CUCUMBER SALAD

1 c. (lite) mayonnaise or Miracle Whip

1/4 c. sugar (I use Splenda)

1/4 c. vinegar

1/2 tsp. dill weed, optional

1/2 tsp. salt, optional

4 medium cucumbers, peeled and thinly sliced (4 - 5 cups)

3 green onions, sliced

In a bowl, combine mayonnaise, sugar, vinegar, dill and salt.  Add cukes and onions; toss. Cover and refrigerate for at least 1 hour before serving. 

Yield: 6 - 8 servings

For variety - use half mayonnaise and half sour cream.

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Linked to Melt in Your Mouth Monday

Everyday Sisters Sharing Sunday

Gooseberry Patch Roundup

Gooseberry Patch Roundup - Picnics & Potlucks

GBP Roundup - Farmers Market Favs

Weekend Potluck

Microwave Chocolate Pudding

As the saying goes..There's nothing better than a good friend except a good friend with chocolate.

I do hope you'll give this recipe a whisk and a 'zap'.

It's so easy and quick. 

It's comfort food for me!

I LOVE eating it warm....as the saying goes....RIGHT FROM THE OVEN!

(mixing milk into sugar/cocoa mixture pre-microwaving)

This recipe is simple enough for older children to make.

You can flavor it up any way you want....add chocolate or vanilla chips and stir until melted.  How about some peanut butter chips? 

(But trust me - it's great just the way it is)

It's so nice to be able to make it quickly when I get hungry for something satisfying.

I added peanut butter after it was cooked...you know, protein is good too. 

And besides....I made it with splenda instead of sugar. (That means I can eat MORE right?) *-*

I have to be honest and tell you that I divided this 4-serving delight into two servings and we ate it up in one sitting.  We'd only had a light supper, and then we had dessert...and lots of it!

Sometimes you just have to live a little, ya know?

This is how I choose to live....and chocolate always hits the spot.

MICROWAVE CHOCOLATE PUDDING

1/2 c. sugar

1/4 c. baking cocoa

3 Tb. cornstarch

1/4 tsp. salt

2 c. milk

1 tsp. vanilla extract

In 1-qt. microwave-safe bowl, combine sugar, cocoa, cornstarch and salt. Whisk in the milk until smooth; microwave on high, uncovered, for 2 minutes. Stir, then microwave 3 - 4 minutes, stirring after each minute, until it thickens. Add vanilla; pour into individual serving dishes; cool, cover and refrigerate.  Garnish with whipped topping if desired. 

Yield: 4 servings

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Linked to
Sweets for a Saturday
Ingredient Spotlight
Ingredient Spotlight - Baking Cocoa
Weekend Potluck

Sensational Almond Strawberry Pie

I LOVE strawberries and am SO glad their 'season' has arrived.

I am elated that I found this wonderful recipe at Cooking with K -

Kay shares a lot of her mama's (granny) recipes!  I love it when these kinds of 'treasures' are passed down to family.  Please take time to check out her blog.

This pie is easy, delicious and a real winner in my book!

The sauce for the strawberries is easy enough and has almond extract added, which makes it oh-so yummy!

And because you used boxed jello and pudding, I was able to use sugar free and made this awesome dessert guilt-free as well!

The Buttery Shortbread Crust is awesome too.  Such a nice change from regular pie crust. And it melts in your mouth.

EASY ALMOND STRAWBERRY PIE 

1 (3 oz.) pkg. strawberry Jello

1 pkg. vanilla flavored cook and serve pudding, (not instant), 4 servings

1 1/4 cup water

1 1/2 pt. strawberries, hulled and sliced

1 teaspoon almond extract

2 cups whipped cream

Click on this link for the crust recipe - very simple 3-ingredient crust that you pat into the pan.  Easy Homemade Buttery Shortbread Crust

Combine Jello and pudding mix in a medium saucepan. Stir in water, cook and stir over high heat until mixture comes to a boil. Remove from heat and set aside to cool to room temperature. Add almond extract and stir in sliced strawberries and pour into the pie shell. Chill until set, about 2-3 hours. Top the pie with whipped cream. Sprinkle sliced almonds over the whip cream if you like.

Now go wipe the drool off your chin and make this delicious dessert for dinner tonight!  :-}

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Linked to Totally Tasty Tuesday

                    Made it on Monday

            Sweets for a Saturday

            Ingredient Spotlight - Strawberries

             Foodie Friends Friday
      Weekend Potluck