Fabulous Hot Fudge Peanut Butter Pie

I saw this recipe on Facebook, so I don’t know who gets the credit for the original recipe.
For the pie:

• 1 chocolate graham cracker crust
• 1 cup peanut butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 tub (12 ounces) Cool Whip, divided
• 1 jar (11.75 ounces) hot fudge topping, divided
• ½ cup sugar

For the topping:

• 2 tablespoons hot fudge
• 2 tablespoons peanut butter

Method
In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
At serving time, carefully spread remaining Cool Whip on top of pie.  Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

Seafood Dip

By Tafta Watson

• 1 8 oz. cream cheese
• ½ C. sour cream
• ¼ c.  mayonnaise
• 2 cans shrimp or 1 package frozen shrimp 
• 2 cans  crab or frozen imitation crab
• 1 C. seafood cocktail
• 2 C. mozzarella cheese, shredded
• 3  green onions, diced
• 1  green pepper, diced
• 1  tomato, diced

Cream together cream cheese, sour cream, and mayonnaise.  Spread thickly on 1 large or 2 small trays.  Top with the remaining ingredients in the following order:  seafood cocktail sauce, mozzarella cheese, shrimp, crab, onion, pepper, and tomato.

Serve with crackers.  This is wonderful and looks very nice.

I like to use frozen salad shrimp and imitation crab.  I also add more seafood cocktail sauce (almost the whole bottle) and mozzarella cheese.

Pistachio-Crusted Salmon with Lemon Cream Sauce

By Tafta Watson

• 4 salmon fillets (6 ounces each)
• 1 teaspoon sea salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 cup mayonnaise
• 1/2 cup finely chopped pistachios

Sauce

• 1 shallot, chopped (optional)
• 1 tablespoon olive oil – skip if not using shallots
• 1 cup heavy whipping cream
• 3 - 4 teaspoons grated lemon peel
• 1/4 teaspoon sea salt
• 1/8 teaspoon cayenne pepper

Directions

1. Heat oven to 375. Place fillets on a greased baking sheet; spread with mayonnaise. Sprinkle with salt and pepper, then pistachios.

2. Bake for 15-20 minutes or until fish flakes easily with a fork.

3. Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon peel, salt and cayenne; bring to a boil.

4. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

White Chili

By Brandon Stucki

• 1lb cubed chicken
• 1 medium chopped onion
• 1 1/2 tsp. garlic powder
• 1 tsp oil

Combine the above and cook together. Once the chicken is cooked add everything below:

• 2 (15oz) cans of Great Northern Beans- rinse and drain
• 1 (32oz) can chicken broth
• 2 (4oz) cans diced mild chilis
• 1tsp salt
• 1tsp oregano
• 1 1/2 tsp pepper
• 1tsp cumin
• 1tsp Cajun pepper or cayenne

Bring all to a boil and reduce heat to simmer
Right before you serve add 1 cup of Sour Cream and 1/2 cup liquid whipping cream
Stir and serve!
This can be made in a crock pot, same way pretty much.

Coconut Chews

From Joy Stucki

• ¾ cup butter or margarine
• ½ cup sugar
• 1 ½ cups brown sugar

Cream together.

• 2 beaten eggs
• 1 tsp vanilla

Add to butter & sugar mixture.

• 1 ¼ cup flour
• 1 tsp baking powder
• ¾ tsp salt
• ½ baking soda
• 2 ½ cups Quaker oats
• 1 cup nuts (optional)
• 1 cup coconut
• 1 cup chocolate chips

Mix in dry ingredients.

Bake at 350 for 12-13 minutes, cool and put in tight container.

*(I slightly undercook mine because they tend to dry out fast.)*