Dilly Dip

I love this dip! It's so much better than the package dips.

INGREDIENTS

1 cup sour cream
1 cup mayonnaise
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1 tablespoon chopped fresh parsley
1 green onion, chopped
1 teaspoon garlic salt
1 tablespoon fresh lemon juice
Fresh, crisp vegetables

This recipes is from Celebrations by Julie Badger Jensen.

Harvest White Hot Chocolate

Drink Ingredients:

1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half (you can also substitute fat-free half and half and it’s good!)
1 teaspoon vanilla extract
1 tsp. ground cinnamon
1 tsp. ground nutmeg

Directions:
In a medium saucepan over medium heat, combine white chocolate chips, half and half, and heavy cream (or fat free half and half if you are cutting fat/calories). Stir often until white chocolate chips have completely melted.
Stir in vanilla extract, cinnamon, and nutmeg. Stir occasionally until heated through.
Pour into cups and top with frozen Harvest Whipped Cream (recipe below).

Harvest Frozen Whipped Cream Ingredients:

1 cup heavy whipping cream
1 Tablespoon powdered sugar
1 cup candy corn, chopped (for Christmas time you can try candy canes)
zest from one orange (optional)
orange food coloring (optional)

Directions:
Put heavy cream and powdered sugar in a mixing bowl, beat on high speed for 2 minutes, until fluffy and firm. Add orange zest and a few drops orange food coloring (optional)


When frozen, you can remove them and keep in sealed container in freezer until ready to use. They will store for several weeks!

This white hot chocolate was super sugary and super fun!

Mason and I decided to use vanilla bean ice cream for the topping. You could also use cool whip.
 

I got this recipe from:
http://www.gourmetmomonthego.com/2009/09/harvest-white-hot-chocolate.html
 Check it out for pictures and more tips!

Peanut Butter Chocolate Pie

I got this recipe from Pioneer Woman. I changed it up a bit by adding Hershey's syrup at the bottom on the crust before putting in the peanut butter filling and I also added it on top. I also bought a pre-made crust instead of making one; they didn't have oreo so I had to settle for chocolate.


This pie was amazing! The Pioneer Woman says to cut in small slices because it is strong, but I didn't think that it was strong at all. I think that the chocolate syrup helped to make it not too peanut buttery.

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.


Here the link, if the other doesn't work:
http://thepioneerwoman.com/cooking/2009/06/another-pie/

Banana Bread

This is the best banana bread recipe I have tried.

Ingredients:

2 cups all-purpose flour 1/2 teaspoon baking soda 1 cup white sugar 1 egg 5 tablespoons milk

1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup margarine 1 cup mashed bananas 1/2 cup chopped walnuts (optional)

Directions:

1.	Sift together flour, baking soda, baking powder, and salt.
2.	In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
3.	Bake at 350 degrees until top is brown and cracks along the top.

Chicken Tortilla Chip Casserole

Ingredients:

1 c sour cream 1 can condensed cream of chicken soup 1 (10 ounce) can diced tomatoes with green chilis (or salsa) 1 (14.5 ounce) package tortilla chips 4 skinless, boneless chicken breast halves 1 cup milk 3/4 cup shredded cheddar cheese

Directions:

1.	In a large bowl, combine the chicken, soup, sour cream, tomatoes and green chilis and milk. Mix well until smooth. Layer a 9x13 inch baking dish with the part of the tortilla chips, then pour the soup mixture over.
2.	Sprinkle the remaining chips on top.
3.	Bake at 375 degrees for 20 minutes.
4.	Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.

Jiffy Cobbler

Ingredients:

1/2 c butter 1 c sugar dash of salt 2 tsp baking powder 1 c flour 1 c milk 1 large can peaches 1 tsp cinnamon

Directions:

1.	Melt butter in casserole and set aside.
2.	Put in another bowl 1/2 of sugar, and the flour, salt, and baking powder. Mix well.
3.	Add milk, mix with rest of dry ingredients.
4.	Pour batter over butter and put peaches or other fruit over batter.
5.	Sprinkle the rest of the sugar over top and sprinkle cinnamon.
6.	Cook at 425 in oven for 30 minutes.

Pumpkin Chocolate Chip Cookies

These are my favorite kind of cookies.

Ingredients:

2 C flour 1 tsp baking powder 1 tsp cinnamon 1/2 tsp baking soda 1/2 tsp nutmeg 1/2 C butter 1 C brown sugar 1 egg 1 C pumpkin 1 tsp vanilla 1 C chocolate chips

Directions:

1.	Combine the first 5 ingredients in a separate bowl.
2.	Mix butter for 30 seconds until soft, add brown sugar and beat until fluffy.
3.	Add egg, pumpkin, and vanilla. Add dry ingredients; beat until well mixed.
4.	Add chocolate chips.
5.	Bake at 375 for 8-10 minutes.