Friday, February 26, 2010

Creamy Peanut Butter Pie


8 ounces cream cheese
1 cup powdered sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip
Graham cracker pie crust
chocolate shavings or fudge syrup


In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pie crust. Top with chocolate shavings or fudge syrup. Refrigerate for several hours before serving.

**Notes~I made the pie crust out of peanut butter cookies. I just stuck them in the food processor, added 4 Tbsp. of butter, and pressed it into a pie pan. Also, to make chocolate shavings, just put a chocolate candy bar in the freezer for a bit and then use your vegetable peeler to make shavings.**

Thursday, February 11, 2010

Chicken Cordon Bleu


8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices ham
8 slices Swiss cheese
2 eggs
1 cup milk (2%)
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper


Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.

Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Makes 8 servings

Chicken Cordon Bleu published in Taste of Home December/January 2008, p34