Anita's Beef Stroganoff

Beef Stroganoff - Anita O.

• 2 lbs beef strips (cut up a steak or stew meat into strips)
• ¾ cup sliced fresh mushrooms
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 3 TBS red wine vinegar
• ¼ cup quick cooking tapioca
• 1 cup sour cream

Place beef and mushrooms in slow cooker.

Combine soup mix, soup and vinegar. Stir in tapioca.

Cover and cook on low for 8-12 hrs. or on high for 4-6 hrs.

(check after 4 hrs.)

Stir in sour cream before serving.

Anita's Brown Sugar Pork Ribs

Brown Sugar Pork Ribs - Anita O.

• 3 lbs boneless pork or beef ribs
• 1 cup chopped onion
• 2 tsp minced garlic
• 3 TBS. butter
• 2 TBS soy sauce
• ¾ cup lemon juice
• 1 tsp salt
• ½ tsp pepper
• 2 cups brown sugar

Place ribs in slow cooker. Cover and cook on High for 3 hrs.

Drain and discard liquid. In small skillet, cook onion and garlic in butter til soft.

Add soy sauce, lemon juice, salt, pepper and brown sugar. Cook and stir until

sugar is dissolved. Pour over ribs. Cover and cook on high for 2 hours.

Rachel's Black Bean Soup

Black Bean Soup ( I made this one for Super Saturday ) Rachel H.

 

• 3/4 cup chopped celery
• 1 medium onion, chopped
• 3 minced garlic cloves
• 1.5 litres (6 cups) vegetable or chicken stock
• 2 (15oz each) cans black beans, drained and rinsed
• 1 jar (16oz or 2 cups) salsa
• 1 cup cubed cooked chicken breast
• 1 cup cooked rice ( any type will work, but I had used brown basmati rice)
• 1 Tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt

 

Simmer on high for maybe 1 1/2 hours. I really haven't paid much attention. That's the beauty of crock potting with a low maintenance recipe.

Rachel's Paprika Beef

Paprika Beef- Rachel H.

Sear 2 lbs. of cubed chuck beef in olive oil

• I medium onion, sliced
• 1or 2 crushed garlic cloves
• 3/4 cup ketchup
• 2 Tbsp Worcestershire sauce
• 1 Tbsp brown sugar
• 2 tsp salt
• 2 tsp paprika
• 1/2 tsp dry mustard powder
• dash of cayenne

1 1/2 cup water or beef broth; take 1/4 cup of that amount to whisk with 2 tbsp of flour and add everything to crock pot and simmer on high for 3 hours or until tender. Serve with rice or noodles.

Brandy's Italian Beef and Barley Soup

Italian Beef and Barley Soup (from the Rival Crock Pot recipe book)- Brandy H.

• 1 boneless beef top sirloin steak (about 1 ½ lbs)
• 1 tbsp vegetable oil
• 4 medium carrots or parsnips, sliced ¼ inch thick
• 1 cup chopped onion
• 1 tsp thyme leaves
• ½ tsp rosemary
• ¼ tsp black pepper
• ⅓ cup pearl barley
• 2 cans ( 14 oz each) beef broth
• 1 can (14 oz) diced tomatoes with Italian seasoning, undrained

Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet; brown beef on all sides. Set aside. Place carrots and onion in crock pot; sprinkle with thyme, rosemary and pepper. Top with barley and meat. Pour broth and tomatoes with juice over meat. Cover, cook on low for 8-10 hours or on high for 3-4 hours or until beef is tender. Serves about 6.

Brandy's Herbed Artichoke Chicken

Herbed Artichoke Chicken (from the Rival Crock Pot recipe book) - Brandy H.

• 1 ½ lbs boneless skinless chicken breasts
• 1 can (14 oz) tomatoes, drained and diced
• 1 can (14 oz) artichoke hearts in water, drained
• 1 small onion, chopped
• ½ cup kalamata olives, pitted and sliced (I leave these out as our family does not like olives)
• 1 ¼ cup chicken broth
• 3 tbsp quick-cooking tapioca
• 2 tsp curry powder
• 1 tbsp parsley
• 1 tsp basil leaves
• 1 tsp thyme leaves
• ½ tsp salt
• ½ tsp pepper

Combine all ingredients in slow cooker and cook for 6-8 hours on low or 3 ½ - 4 hours on high. May be served with French bread or over rice. Serves about 6.

Brandy's Saucy Chicken

Saucy Chicken (from The Big Cook recipe book and provided by the frozen assets group) - Brandy H.

• 2 lbs chicken pieces
• 3 tbsp water or juice (apple, orange, pineapple)
• ⅓ cup brown sugar
• ⅓ cup ketchup
• 2 tbsp vinegar
• 1 tbsp Worcestershire sauce
• 1 pkg or 3 tbsp onion soup mix

Mix and place in slow cooker for 4-5 hours on high or 6-8 hours on low. This can also be cooked in the oven covered for 1 hour at 350 or BBQ over medium/high heat until inside of meat is white. Serve over rice and serves about 4.

Mary's Country Scalloped Potatoes and Ham

Country Scalloped Potatoes and Ham - Mary P.                                                   

• 1 package ( 1oz) country-style gravy
• 8potatoes, peeled and thinly sliced                
• 1 can (10 1/2-oz) cream pf mushroom soup
• 2cups water
• 1 onion, chopped                                         
• 2 cups chedder cheese, shredded
• 1 pound fully cooked ham, cut into 1-inch cubes                                         

combine potatoes, onion and ham in a lightly greased stoneware.

combine gravy mix, mushroom soup and water, whisk until combined.
pour the gravy mixture over  potatoes. Cover and cook on low 7 to 9 hours
high: 3 to 4 hours. Top with cheese during last 30 minutes of cooking.

Tracey's BBQ Chicken

BBQ Chicken for the slow cooker - Tracey S.

 

• 3lbs chicken pieces
• BBQ sauce
• 2 tbsp br sugar
• salsa

 

Just put the chicken (frozen or thawed)in the slow cooker, cover it with some BBQ sauce (at least 1/2 cup, I usually use a little more), sprinkle on the sugar and put in at least 1/4 cup salsa (more if you like). Then cook for the afternoon. Great with rice or potatoes.

Super Saturday Projects

Pie Making Class - 10am, no sign up required.  Take a break from your crafting and learn some tips on making pie dough with Dixie N.  Help assemble a few pies to eat for dessert, right after lunch!

Temple Blocks - $3 each

Soap Dispensers with Insert - $3.20

Recipe Binders - $8.50

Wooden Letters - $5 per letter (you supply paper)

Modge Podge Decorative Boards - $2 per board (you supply paper)

Glass Baking Pan/Glass Etching: 9" pie plate - $16, 10" x 15" cake pan - $23 (pans are included)

Advent Calendar - 9" x 12" board - $14

Stocking Board: 8" x 30" - $16, 8" x 48" - $20

President Monson Quote: Tile 10" x 24" - $40

Heather's Slow Cooker Lasagne

Slow Cooker Lasagne - Heather C.

Here is my family's most fav slow cooker meal:

• 1 lbs lean ground beef
• 1 jar (675ml) pasta sauce
• 1 cup water
• 1 3/4 cup ricotta cheese (or cottage cheese)
• 1 3/4 cup grated cheese (marble or whatever you have on hand)
• 1/4 cup parmesan grated cheese
• 1 egg
• 2 Tbsp chopped fresh parsley
• 6 lasagne noodles, uncooked

BROWN meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups grated cheese, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Emergency Preparedness Gift Ideas

EMERGENCY GIFT IDEAS FOR ALL OCCASIONS

Things we can purchase or gather for friends and family to help in hard times or in times of emergency.

Emergency and Camping Ideas:

• Sleeping bags- 30c
• Fire extinguishers
• Booster cables
• Coleman gas lantern
• Axe
• Tent
  
• Candles
  
• Cord of firewood
• Propane
  
• Car emergency kit
  
• Portable radio
  
• Life jackets
• Swimming lessons
  
• Water purification tablets
  
• Generator
  
• Cell phone
• Dutch oven
  
• Extra propane tank
  
• Wash tub & board
  
• Chest cooler
• Oil lamp
  
• Blankets
  
• First aid class
  
• Backpack
• Kerosene heater
  
• Small fireproof safe
  
• First aid kit
  
• First aid manual
• Disaster Preparedness book
  
• Sun Oven
  
• Rope Ladder
  
• Whistle
• Hand pump water filter
  
• Fishing rod
  
• 72 hr emerg kit
  
• Work gloves
• Winter gloves & hat
  
• Hot water bottle
  
• Survival book
  
• Game (eg. Uno)
• Mess kit & utensils
  
• Camping Stove
  
• Sun hat
  
• Compass
• Rain poncho
  
• Thermal underwear
  
• Camera
  
• Winter coat
• Silver emergency blanket
  
• Tri-fold shovel
  
• Gum boots
  
• Winter boots
• Warm gloves
  
• Flares
  
• Fire Starters
  
• Flint

Food Storage Ideas:

• Steel Shelves
  
• Wheat grinder
  
• Wheat
  
• Bread machine
• Water containers
  
• Cases of soup etc.
  
• Dehydrator
  
• Cook books
• Food storage books
  
• Honey
  
• 1 month supply kit
• Sprouter & sprouting seeds

Homemade Gift Ideas:

• Dry pack an assortment of grains etc. for storage
  
• Give an assortment of jams or preserves
• Dehydrate an assortment of fruits
  
• Collection of favorite family recipes
• Copies of family photographs
  
• Copies of family genealogical records

Stocking Stuffers:

• Flashlight/batteries
  
• Swiss Army Knife
  
• Savings Bonds
• Compass
  
• $10 phone card
  
• Whistles
• Hunting knife
  
• Fishing lures
  
• Sewing kit
• 2 rolls of loonies
  
• Camping mirror
  
• Packages of seeds
• Journal
  
• Mutual fund deposit
  
• First aid items
• Disposal razors
  
• Book for reading
  
• Small scriptures
• Toothbrush/paste
  
• Dental floss
  
• Bandaids
• waterproof matches
• Socks
  
• Light sticks
• Compass
  
• AMA membership
  
• Foot/hand warmers

November Preparedness Challenge

NOVEMBER PROVIDENT LIVING
EDUCATION/LITERACY	Take a class or read a book on a subject of interest
EMPLOYMENT	Take advantage of on-the-job training
RESOURCE MANAGEMENT	Gather good household items/clothing you are no longer using and give them to some who can
FOOD STORAGE
Week 1	2 lbs  lentils
Week 2	2.5 lbs jams or preserves
Week 3	3.5 lbs nonfat dry milk (1 can)
Week 4	3.5 lbs nonfat dry milk (1 can)
Week 5	1.5 lbs honey
EMERGENCY PREPAREDNESS
Food/Water	1 gallon water, cookies, sweetened cereal
Fuel/Light/Heat	aluminum foil
Bedding/Clothing	winter gloves
Hygiene	Disposable razor
Equipment	extra set of keys
FIRST AID	hot water bottle, instant ice pack
OTHER	cash (including roll of loonies/toonies), cheque books

Elaine's Wedding Cheesecake

Wedding Cheesecake - Elaine B.

Ingredients:
Crust:

• 1 1/4 cups graham crumbs
• 1/4 cup melted butter or marg.
• OR JUST BUY A GRAHAM CRACKER PIE CRUST ALREADY MADE AND HALF THE FILLING RECIPE.

Filling:

• 2 8oz packages of cream cheese
• 1 cup sugar
• 2 packages of Dream Whip (need milk and vanilla to mix up)
• 2 tsp. lemon juice
• red food coloring to make pink (or you can use any color)

Directions:
Crust:
Mix together and press intot he bottom of an 8-9 inch springform pan.   Line the bottom of the pan with wax paper so that the cheesecake can be removed after it's frozen.  

Filling:
Prepare Dream Whip according to package directions.   Set aside.   Soften cream cheese and beat slightly with hand mixer then add sugar and beat until fluffy.   Slowly beat cream cheese and dream whip mixtures together making sure they are well mixed.   Add lemon juice and food coloring and beat until color is evenly distributed.   Spread filling over the crust and refrigerate or freeze.  
If you make it in a springform pan, after it's frozen overnight, run a knife around the edge then release and remove from pan and wrap in saran and return to freezer.  

Serve with fruit topping.   Fruit puree is made by using mixed frozen berries that are thawed.   Puree or just mix the whole berries with sugar to taste and a little water.   Spoon over top of cheesecake.

ReDonna's Peanut Butter Fudge Sunday Ice Cream Pie

Peanut Butter Fudge Sunday Ice Cream Pie - ReDonna B.

• 1/4 cup corn syrup
• 2 tbsp. brown sugar
• 3 tbsp. margarine
• 2 1/2 cups Rice Krispies
• 1/4 cup peanut butter
• 1/4 cup fudge sauce
• 3 tbsp. corn syrup
• 1 quart vanilla or chocolate ice cream

-Combine 1/4 cup corn syrup, brown sugar, and margarine, and heat till boiling

-Stir in Rice Krispies and pour mixture into a pie plate- mold mixture to the pie plate (this is the pie crust for your pie)
 
-Stir together peanut butter, fudge sauce, corn syrup
 
-Spread half on pie crust and spoon ice cream into pie shell
 
-Top with remaining sauce and place in freezer
 
-Let stand 10 minutes before serving.

ReDonna's Sour Cream Lemon Pie

Sour Cream Lemon Pie - ReDonna B.

• 1 large baked pie shell
•  1 cup sugar
• ¼ cup cornstarch
• 1 Tbsp. flour
• 1 Tbsp. grated lemon peel
• 1/3 cup lemon juice
• 1 cup light cream (cereal cream or ½ & ½ cream) or you can use 2% milk

-put ingredients in a pot and slowly heat bringing to a boil, stirring constantly

-add ¼ cup butter and boil until mixture is thick

-remove from heat and cool to room temperature

-stir in 1 cup of sour cream

-pour in pie shell and sit in refrigerator while you make the topping

Sour Cream Topping

1 cup whipping cream, whipped stiff

Fold in ½ cup sour cream, 2 Tbsp. icing sugar, ½ teas. almond extract

Spread over pie, sprinkle with some grated lemon peel and decorate with twisted lemon slices

Gramma's Caramel Pecan Pie

Caramel Pecan Pie - Submitted by Rachel H.

 

This is a recipe from my Gramma.  So Yummy!

 

• 2 cups canned pumpkin
• 1/4 c half and half
• 2 slightly beaten eggs
• 2/3 c sugar
• 1 tbsp flour
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/4 tsp each, ginger, allspice and salt
• 1/2 tsp vanilla
• 1 unbaked 9" pastry shell
• 1/4 c soft butter
• 1/2 cup brown sugar, tightly packed
• 1 cup pecans, chopped

 

Mix pumpkin, half and half, eggs. Sift together sugar, flour, spices and salt; blend with pumpkin mixture. Stir in vanilla. Pour into pastry shell. Bake in hot oven, 450 degrees for 10 min., then reduce temp. to 350 and bake 30-35 min. more.

Blend together butter, brown sugar, and pecans. Spread over hot pie and place about 5" below broiler to caramelize (takes about 3 min.-watch carefully) Serve warm or cool with whipped cream!

Rachel's Bread Pudding Pear Pie

Bread Pudding Pear Pie - Rachel H.

 

Bread Pudding Pear Pie is a big hit in our household! Rethink the boring old bread pudding this is awesome!  

 

• 1 can (29 oz) pear halves, drained
• 4 eggs
• 1/3 cup sugar
• 1-1/2 cups milk 2 tsp vanilla extract
• 1tsp grated lemon peel
• 1/4 tsp salt
• 3 English muffins, crumbled

 

Butterscotch Sauce:

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1 cup heavy whipping cream. divided
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• fresh pear slices, optional

 

Coarsely chop pears; place in a greased 9" deep dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon peel and salt; mix well. Stir in crumbled English muffins;pour over pears, bake, uncovered @ 350 degrees for 30-40 min. or until a knife inserted near the center comes out clean. Cool slightly on wire rack.

 

For sauce, combine brown sugar and butter in a sauce pan. Cook over medium heat until butter is melted. Gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside.

 

In a small bowl, beat remaining cream until it begins to thicken. Add icing sugar; beat til stiff peaks form. Cut the pie into wedges. Drizzle with butterscotch sauce and garnish with fresh pear slices and whip cream! Yield: 8 servings

 

Gramma's Rhubarb Pie

Rhubarb Pie - Submitted by Rachel H.

 

My Great Gramma's recipe for rhubarb pie is amazing and simple:

 

• 2 cups finely cut rhubarb
• 3/4 c sugar
• 1 tbsp flour
• dash of salt
• 2 eggs

 

First, boil hot water and pour over rhubarb that's been placed in a strainer. Allow water to drain. Mix together, sugar, flour, and salt. Mix in eggs and stir in rhubarb. Pour into uncooked pastry shell. Make lattice work for top crust if you wish. Bake in hot oven 425 degrees for 10-15 min. then lower to 350 degrees for 25-30 min. more.

Margaret's Pumpkin Ice Cream Pie

PUMPKIN ICE CREAM PIE - Margaret L.

 

1 graham cracker pie shell

Soften 1 litre vanilla ice cream

Mix together:  

• 1 c. pumpkin
• 1/2 c brown sugar
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp cloves

Mix & add to ice cream and pour into graham cracker crust.  Freeze.  Garnish with whipped cream and pears or mandarin oranges.

Margaret's Mile High Strawberry Pie

MILE HIGH STRAWBERY PIE - Margaret L.

 

• 3 baked pastry shells or crumb crust(can make in a 9"x12" with crumb crust)
• 1 c white sugar
• 2 egg whites
• 1(10 1/2 oz pkg) frozen strawberries, partially thawed
• 1tsp vanilla
• 1 Tbsp lemon juice
• pinch of salt
• 1 c heavy cream, stiffly whipped

 

Combine all but cream in a mixer bowl and beat at high speed for 15 minutes(less with a Bosch and whippers) until thick, fluffy and voluminous.  Fold in whipped cream and then pile mixture into baked pies shells.  Cover well with plastic wrap or foil and freeze several hours.(May be forzxen up to 3 weeks)  To serve, remove from freezer and eat immediately. 

Serves 12 in 9"x12".

Sheila's Flapper Pie

Flapper Pie - Sheila M.

• 1 1/2 cup graham crackers crumbs
• 1/4 cup white sugar
• 1/3 cup butter softened
• 1/2 cup white sugar
• 2 tablespoons corn starch
• 1 Tablespoon flour
• 1/2 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon Vanilla (clear if U have)
• 3 egg whites
• 1/4 cup white sugar
• 1/2 teaspoon almond extract

1. Mix graham cracker crumbs & 1/4 cup sugar & 1/3 cup softened butter.  Press into a 9inch pie plate. Reserve 1/4 cup for topping.Bake @375 for 8 min.
2.  Mix 1/2 cup sugar, cornstarch, flour, & salt in a saucepan. Gradually stir in milk.  Cook over medium heat stirring until mixture comes to a boil & thickens.  Cook 2 min more.  Add a little of this hot mixture to beaten egg yolks, then stir the yolks into the remaining hot mixture. Cook 1 minute while stirring. Remove from heat, stir in 1 tablespoon butter & vanilla.  Cool 15 minutes, pour into crumb crust. Cool completely.
3.  Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beat until stiff & glossy. Stir in Almond extract. Spread Meringue over filling up to the edge of crust to seal. Sprinkle reserved crumbs.
4.  Bake at 425 until meringue is golden, about 4-5 minutes.  Cool completely before serving.

Lori's Easy Chicken Pot Pie

Easy Chicken Pot Pie - Lori A.

My kids love this! I have to double the recipe.

Prep: 10 min  Cooking: 30 min

• 1 can Cream of Chicken soup
• 2 cups "California Style" mixed veggies
• 1 cup cubed cooked chicken
• 1/2 cup milk
• 1 egg
• 1 cup Bisquick

1. Preheat oven to 400 F. In 9" pie plate, mix soup, veggies, and chicken.
2. Combine milk, egg and baking mix. Pour over chicken mixture.
3. Bake 30 minutes or until golden. Serves 4.

Lori's Turtle Cheesecake

Chocolate Turtle Cheesecake - Lori A.

This is a luscious rich cheesecake. It serves 12.

Crust:
Mix 1 1/2 cups oreo crumbs with 3 Tablespoons melted butter.
Press into a 9 inch pie plate.
Bake at 350 F for 6 to 8 minutes

Ingredients:

• 1 (200 g.) package of caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans, divided
• 1 (9 inch) chocolate crumb piecrust (above)
• 2/3 of a 250 g package of cream cheese, softened
• 1/2 cup sour cream
• 1 1/4 cups milk
• 1 package chocolate instant pudding mix
• 1/2 cup fudge topping

1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.

2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.

3. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Jodie's Fruit Pizza Pie

Fruit Pizza Pie - Jodie P.

Ingredients:	Directions:
·         1 cup butter ·         ½ cup icing sugar ·         2 cups flour ·         8 oz. cream cheese ·         1/3 cup white sugar ·         1 tsp. Vanilla ·         2 tbsp. Corn starch ·         1 cup pineapple juice ·         ½ cup white sugar ·         1 tsp. Lemon juice ·         Assorted fruits	- Mix butter, icing sugar, and flour.  Press into pizza pan. - Bake at 350˚ for 10-12 minutes.  Cool. - Cream together cream cheese, 1/3 cup white sugar, and vanilla; spread on cooled crust.  Top with assorted fruits. - Cook cornstarch, pineapple juice, ½ cup sugar, and lemon juice over medium heat until thick.  Cool and spread over fruit layer.  Chill.

Lisa's Chicken Pot Pie

Chicken Pot Pie - submitted by Jodie P.

Ingredients:

Directions:

·         6 chicken breasts ·         1 cup whipping cream ·         3 thin leeks ·         ½ cup butter ·         2 cups carrots, thinly sliced ·         ¼ lb small fresh mushrooms, halved ·         1 celery stick, thinly sliced ·         ½ cup flour ·         1 can chicken broth, undiluted ·         1 ¼ cups water ·         ¼ cup apple juice ·         1 tbsp tarragon ·         ½ tsp each , salt and pepper ·         ¼ to 1/3 cup butter, melted ·         8 sheets phyllo pastry

- Pour whipping cream over chicken and bake at 350 for 20-25 minutes.  Reserve cream, dice chicken, and save in bowl. - Wash and thinly slice the leeks – they should measure about 2 cups - Sauté all vegetables in 2 tbsp of butter until soft and with slotted spoon, add to chicken bowl. - Add remaining 1/3 cup butter to sauce pan. Melt, then stir in flour and cook for about 2 minutes.  Gradually add broth, water, and apple juice, stirring constantly until thickened and smooth – about 6-8 minutes.  Then stir in the reserved cream and tarragon, salt and pepper.  Cook for another 5 minutes until very thick. - Remove pan from heat and stir in chicken and vegetables.  Turn mixture into a deep dish. Leave lots of room for the phyllo!  At this point you can freeze.  Add crust just before baking. CRUST: - Melt butter.  Lay phyllo on the counter covered by wax paper and a damp cloth. - Alternately brush with butter and layer over chicken dish one sheet at a time. - Make sure all corners line up and tuck under so thin layers don’t’ burn.  - Brush the top with yet more butter and make 4 small slits in the center. - Bake at 450 for 20-25 minutes.

Deborah's Drumstick Pie

DRUMSTICK PIE - Deborah P.

• 1 - 8 oz pkg Light Cream Cheese (at room temperature)
• 1/2 Cup Light Smooth Peanut Butter
• 1/2 Cup White Sugar (substitute 1/2 Cup Splenda Sweetener for Diabetic recipe)
• 2 tsp Vanilla

COMBINE above ingredients until very smooth.

Fold in:  1 container of Light Cool Whip (softened) 

Mix well, then pour into:  1 pre-maid Graham Wafer (or Vanilla Wafer) Pie Crust

Smooth top of pie with spatula. 

Sprinkle top with:  1/2 Cup chopped Peanuts

Drizzle over top with: 3-4 Tbsp Light Chocolate Syrup (OR melted chocolate chips)

Place pie in freezer for at least 4-6 hours until hardened.

Serve frozen.  (Take out of freezer and let stand for 5 minutes to soften a bit before cutting and serving.)

Serves 8-12      

Keeps very well in ziplock bag for up to a month in the freezer.