Delicious Recipes

Peanut Butter Pudding Dessert Squares

Preheat oven to 350F. Need food processor, 13” x 9” pan, sm. bowl, med. bowl

Ingredients:

  • 1 cup flour
  • ½ cup cold butter
  • 1 cup (+ extra for sprinkling) cashews
  • 1 pkg cream cheese
  • 1/3 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1 carton (12 oz) frozen whipped topping
  • 2% milk for pudding mixes
  • 1 pkg instant chocolate pudding mix
  • 1 pkg instant vanilla pudding mix
  • Chopped chocolate for sprinkling

Method:

In food processor, combine flour and cold butter. Pulse until coarse crumbs form. Add 1 cup cashews and pulse again. Press the mixture into the 13” x 9” pan and bake at 350 degrees until golden brown – 25 to 28 minutes.

Cool completely on a wire rack.

In a small bowl, beat cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1 cup of the whipped topping. Spoon over the cooled crust.

In large bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for about 2 minutes until soft-set. Spread over the cream cheese layer. Top with the rest of the whipped topping.

Sprinkle with the chopped chocolate and the remaining cashews.

Cover and refrigerate for a minimum of 1 hour before serving.

Chicken Mulligatawny Soup  – 4 to 6 Servings

NOTE The recipe calls for tart apples. Try these varieties: Granny Smith, Cripps Pink, Winesap, Braeburn, or Courtland.

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped (about 2 cups)
  • 2 ribs celery, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 bay leaves
  • 4 teaspoons curry powder
  • 1 1/4 pound (570g) boneless, skinless chicken thighs, trimmed of visible fat
  • 2 cups (475 ml) chicken stock
  • 2 cups (475 ml) water
  • 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt)
  • 1/4 cup uncooked basmati rice
  • 2 tart apples, cored, peeled, and chopped (about 2 cups)
  • 1/4 cup (60 ml) heavy whipping cream
  • 1/4 cup (60 ml) plain yogurt, for garnish
  • 1 tablespoon minced chives, for garnish

Method

Heat butter and olive oil on medium high heat in a large (4 to 5 quart), thick-bottomed pot. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and mix to coat.

1. Add the chicken thighs and stir to coat with the curry mixture. Add the stock and water to the pot. Add the salt. Bring to a simmer and reduce the heat to maintain a simmer. Cover and cook for 20 minutes.

2. Remove the chicken pieces from the pot. (They should be just cooked through. If not, return them to the pot for another 5 minutes or so, until they are cooked through.) Place on a cutting board and allow to cool to the touch.

3. Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.

4. Shred the chicken, return it to the soup, and add cream: While the apples and rice are cooking in the soup, shred the chicken, discarding any tough bits. Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more. Then stir in the cream and serve hot!